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Food Preservation
Use a current tested recipe and its exact method: boiling-water processing for acid or properly acidified foods, and a pressure canner for low-acid foods such as vegetables, meat, poultry, seafood, and soups. Jar size, ingredients, headspace, processing time, pressure, and altitude adjustment are all part of the tested process.
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Preserving a harvest starts with a method that matches the food. Use a current, tested recipe from the USDA, National Center for Home Food Preservation, or Cooperative Extension, then follow its exact ingredients, jar size, headspace, processing time, pressure, and altitude adjustment.
Boiling-water processing is for acid or properly acidified foods named in a tested recipe. Low-acid foods such as vegetables, meat, poultry, seafood, and soups require a true pressure canner—not a stockpot, oven, dishwasher, pressure cooker, or electric multi-cooker. Browse the guides below to choose equipment and prepare produce, then use the linked research-based source for food-specific instructions.