ID

348-594 (FST-426P)

Authors as Published

Renee R. Boyer, Assistant Professor, Food Science and Technology, Virginia Tech; Julie McKinney, Project Associate, Food Science and Technology, Virginia Tech; Reviewed by H. Lester Schonberger, Research Associate Food Science and Technology, Virginia Tech

This publication is available in PDF format only.

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. The boiling water bath method of home canning is recommended for processing high-acid foods. This publication details the proper equipment and recommended guidelines and recipes to ensure that the food you preserve at home is safe and delicious.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

May 6, 2022