Articles
Successful canning starts with the use of jars in good condition and new lids with new or used ring bands in good condition.
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If you are canning low-acid foods, be sure to follow these steps
As more families prepare meals at home, there is a renewed interest in home cannin...
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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...
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Events
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July 16, 2024, 5:30 p.m. - 7:30 p.m.
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July 24, 2024, 6 p.m. - 7:30 p.m.
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July 30, 2024, 6:30 p.m. - 8 p.m.
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August 2, 2024, 10 a.m. - noon
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August 13, 2024, 5:30 p.m. - 7:30 p.m.
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August 20, 2024, 5:30 p.m. - 7:30 p.m.
Resources
Selling Homemade Food Products in New Hampshire- Five Part Fact Sheet Series
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Done correctly, canning, freezing and drying fresh food from your own garden or purchased locally can be a good investment.
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Why Blanch Vegetables?
Blanching is the process of scalding vegetables in boiling water or steam for a short amount of time. Blanching ... Learn More
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 product. Alt... Learn More
Fruit can be safely frozen using different methods based upon the desired use of the final product. Alt... Learn More
Pressure canning is the only recommended method for canning low-acid vegetables.
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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...
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