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Canning
FoodSafety.org page: https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/canning/
Home canning can preserve food safely for long-term storage, but only when research-tested recipes, the correct equipment, and the specified processing method are used. Improper canning can allow Clostridium botulinum to grow and produce a toxin that can cause severe illness or death.
Use current USDA or National Center for Home Food Preservation (NCHFP) instructions. High-acid foods can often be processed in a boiling-water or atmospheric steam canner when a tested recipe permits it. Low-acid foodsâincluding vegetables, meats, poultry, fish and seafoodâmust be processed in a pressure canner using a tested process.
Do not improvise jar sizes, processing times, pressures, ingredients or preparation methods. Adjust processing for altitude as directed. Never taste a questionable home-canned food to decide whether it is safe.
RECOMMENDED RESOURCES
Canning â National Center for Home Food Preservation
Research-based home-canning methods and tested recipes from the University of Georgiaâs National Center for Home Food Preservation.
CDC guidance for preventing botulism when preserving foods at home.
USDA Complete Guide to Home Canning â NCHFP
The USDAâs comprehensive research-based guide to safe home canning.
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