Canning & Food Preservation
There is nothing like the taste of fresh-from-the-garden vegetables and fruits. But food begins to spoil quickly after harvesting unless it is preserved. Let WVU Extension’s Food and Nutrition specialists guide you through the food preservation process.
Extension specialists offer canning and other food preservation classes across the state. To see if WVU Extension is hosting a canning training class in your area, contact your local Extension office.
CanningWe Can! The Canning Process
We Can! Tomatoes
We Can! Vegetables
We Can! Fruits
We Can! Meat and Poultry
Black & White Brochure
Freezing & DryingFreeze Fresh Fruits
Freeze Fresh Vegetables
Home Dried Fruits
Home Dried Vegetables
The National Center for Home Food Preservation (http://www.uga.edu/nchfp/) is an excellent source of information with seasonal tips, publications and a list of ‘How do I’ – can, freeze, dry, cure & smoke, ferment, pickle, make jam & jelly and store different produce.
Preserve Food Safely
Did you know that pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables? The bacterium Clostridium botulinum is destroyed in low-acid foods when they are processed at the correct time and pressure in pressure canners. Using boiling water canners for these foods poses a real risk of botulism poisoning.
Home canning has changed greatly in the 180 years since it was introduced as a way to preserve food. Scientists have found ways to produce safer, higher quality products. Research is continually being conducted in areas that affect food preservation recommendations. Make sure your food preservation information is always current with up-to-date tested guidelines. For more information contact the Extension Office.
Testing Your Canner
If you would like your canner or pressure cooker tested, please contact the Extension Office.