Preserving Your Harvest

  • home canned vegetables in jars on shelf


Questions to ask before trying a canning recipe
The University of New Hampshire Cooperative Extension recommends following home canning recipes and guidelines that have been tested by scientific res... Learn More
People often ask about canning pickle recipes that have been handed down from one generation to another. The question usually is, "Are these old pickl... Learn More
UNH Extension strongly recommends not to bake and can cakes and breads in canning jars
Information on baking and “canning” breads and cakes in jars has been circulating for at least 25 years and, more recently, has been shared on social ... Learn More


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Selling Homemade Food Products in New Hampshire- Five Part Fact Sheet Series Learn More
Done correctly, canning, freezing and drying fresh food from your own garden or purchased locally can be a good investment. Learn More
Why Blanch Vegetables?

Blanching is the process of scalding vegetables in boiling water or steam for a short amount of time. Blanching ... Learn More

Freezing Fruit 

Fruit can be safely frozen using different methods based upon the desired use of the final prod... Learn More
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium bolulinum is destroyed i... Learn More
Acidified tomatoes and fruits are considered high acid foods and are safe to preserve using a boiling water canner. Boiling water canners work by tran... Learn More