Food Preservation
Did you know you can freeze, can or dry locally grown food to enjoy throughout the year? These publications from University of Nebraska-Lincoln Extension tell you how.
FREEZING
Learn how to freeze your favorite fresh produce:
CANNING
If you have never canned or it has been a while since you last canned food, please read through this general information from the Center for Home Food Preservation. Also, check the information on Using Boiling Water Canners and Using Pressure Canners.
The following canning directions were updated in 2006 to reflect new waiting time recommendations. These new waiting time recommendations were added to improve lid performance and reduce sealing failures. These directions should be added to canning procedures for all products.
In 2006, water bath canning directions were updated, advising consumers to "Wait 5 minutes before removing jars" to be consistent with a major canning lid manufacturer's advice based on their research on lid functioning and seal formation. (When using a boiling water canner: "After jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars from the boiling water bath canner.")
Also in 2006, pressure canning directions were updated advising consumers to "Wait 10 minutes, unfasten the lid, and remove it carefully" to be consistent with a major U.S. pressure canner manufacturer's advice, as well the advice from the major U.S. canning lid manufacturer. (When using a pressure canner: "After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully.")
FOR MORE INFORMATION: CANNING AND FREEZING
For additional information on canning and freezing, visit the National Center on Home Food Preservation:
DRYING
Use these links to materials on the National Center for Home Food Preservation to help you successfully dry foods:
