by P. Kendall and E. Shackelton* (9/13) Quick Facts… Most recipes for home canned foods will require elevation adjustments to time and/or the processing method. Can vegetables only in a pressure canner and at the pressure required to reach 240° F for your elevation. At varying elevations, the processing time stays […]
Preservation
Canning Tomatoes and Tomato Products
Fact Sheet 9.341 by M. Bunning, E. Shackelton, and P. Kendall* (1/23) Home canning is a great way to preserve tomatoes for later use. Using tested methods and recipes, choice ingredients, and having an awareness of acidity levels are critical to a safe home-canned product. Quick Facts… Tomato Acidity Although tomatoes […]
Canning Fruits
by P. Kendall* (6/13) Quick Facts… Do not can overripe fruit. Do not use the open kettle method for canning fruits. Never can in any oven (electric, gas or microwave). Use jar size, processing methods and time given in reliable, up-to-date canning instructions. Increase water-bath processing times at altitudes of 1,000 […]
