Extension > Food > Food Safety > Preserving and preparing > Canning > Canning basics series
Canning basics series
-
1. Introduction
Why people can foods, the nutritional value of canned food, how canning preserves foods
-
2. Ensuring safe canned foods
Food acidity and processing methods, why there are more changes in home canning methods, processing adjustment at high altitudes, equipment and methods not recommended
-
3. Ensuring high quality canned foods
Maintaining color and flavor in canned food, advantages of hot packing over raw packing, controlling headspace
-
4. Jars and lids
Jar cleaning; sterilization of empty jars; lid selection, preparation, and use
-
5. Equipment used for home canning
The 14 things you need to start canning safely
-
6. Selecting the correct processing time
When canning in boiling water, more processing time is needed for most raw-packed foods and for quart jars than is needed for hot-packed foods and pint jars.
-
7. Recommended canners and their use
Boiling-water canners, pressure canners,
-
8. Cooling and sealing jars
Cooling jars, testing jar seals, reprocessing unsealed jars
-
9. Storing canned foods
Storing, identifying and handling spoiled canned food, amount you should can
-
10. Canning foods for special diets
Canning without sugar, canning without salt, canning baby foods
Contact the Food Safety team: 
Thoughts on our website? 
