UNH Extension's food safety specialists are committed to using the latest USDA & University research-based guidelines to give New Hampshire residents the tools they need to succeed when preserving food at home. We provide workshops, fact sheets and answers to questions on canning, freezing and storing your own or locally-grown fruits and vegetables.
Got Food Preservation questions? Ask UNH Extension.
Articles
Successful canning starts with the use of jars in good condition and new lids with new or used ring bands in good condition.
Learn More
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...
Learn More
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
Resources
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
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 low-acid vegetables.
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
It’s never too early to start planning ahead for the coming canning season. Take the time now to check the various parts of your pressure canner for s...
Learn More
