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
Safe processing methods are crucial steps in ensuring that home-canned jams, jellies and pickles are safe, shelf-stable, and of good quality. Boiling ...
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“Dry Canning” is not canning. There are many issues that lead to safety concerns with this method of sealing jars of food.
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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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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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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...
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