Spring is in the air and so is gardening. Anticipation of the future harvest is great time to start thinking about saving excess to enjoy year-round. Food preservation helps reduce waste, stretch your food budget and enjoy seasonal flavors all year long.

Preserving food is not just for home gardens. It also works when you buy in bulk, shop sales, or receive food boxes. You can preserve extra fruits, vegetables, and meats or make jams and jellies. The key is doing it safely.

Simple ways to preserve food at home.

Freezing is one of the simplest methods if you have the space. Drying food in an oven or dehydrator removes moisture so food lasts longer without refrigeration. Freeze-drying keeps flavor and color but requires costly equipment.

Canning is one of the most recognizable was to preserve and has been used for over 200 years. It works by heating food in jars to kill harmful microorganisms, removing oxygen and sealing the jar to prevent contamination.

Choosing the correct canning method

The right method depends on acidity. Acidity is measured on the pH scale from 0 to 14. A pH of 7 is neutral, like water. Lower numbers mean more acidity. Foods with a pH of 4.6 or lower are high-acid foods, including most fruits, jams, jellies and pickles. Foods above 4.6 are low-acid foods such as vegetables, beans, meat, poultry and fish.

Water bath canning: High-acid foods can safely be canned in a boiling water bath. The acid helps prevent harmful bacteria from growing. Jars are placed on a rack in a large pot or canner covered by 1 to 2 inches of water, covered with a tight-fitting lid and brought to a rolling boil and processed for a set time to make them safe for storage.

Pressure canning: Low-acid foods must be processed in a pressure canner. These foods require temperatures of at least 240°F to destroy dangerous bacteria, including Clostridium botulinum spores. This is the only safe method for canning foods like green beans, corn, meat and soups. A pressure canner uses steam pressure to reach higher temperatures. It is not the same as a pressure cooker.

Food safety matters

One of the biggest concerns in canning is C. botulinum. This bacterium can grow in sealed jars without oxygen. The toxin it produces causes botulism, a rare but serious and sometimes fatal illness that affects the nervous system.

That is why using tested recipes and proper methods is critical. Never guess on processing times, alter recipe ingredients or change canning instructions.

More canning safety basics

Elevation: At higher elevations with lower atmospheric pressure water boils at a lower temperature. To adjust for this, processing time or pressure must be increased to keep food safe.

Raw vs. hot pack: Raw pack means placing uncooked food into jars and adding hot liquid. This is only recommended for pressure canning. Hot pack means cooking food before filling jars. This is required for boiling water bath canning and can also be used for pressure canning. Hot packing removes air from food, improves color and often gives better results.

Headspace: Headspace is the empty space between the food and the lid. It is needed for a proper seal and even heating. Jams and jellies need ¼ inch of headspace, fruits and pickles ½ inch, and low-acid foods 1 inch. Too much or too little headspace can cause sealing problems and uneven heat during processing.

Safety first

Canning is a great choice for preserving foods at home, but safety comes first. Use tested recipes and resources like the National Center for Home Food Preservation for current guidance.

For canning questions or to schedule a time to test your pressure canner dial gauge, call our office at 928-445-6590. Gauges should be tested each year before you start canning. Their accuracy can change over time.

Upcoming Yavapai workshops

April 30, 5 – 7 p.m.: Introduction to boiling water bath canning featuring jams and jellies at the Prescott Cooperative Extension office. Preregistration is required. $15 non-refundable fee covers materials. 

July 15–16: Intensive two-day canning workshop at NoCo Community Kitchen in Prescott. Gain hands-on experience with pressure canning and water bath methods. Space is limited to 12 participants. The fee is $250 and includes all supplies. Call our office to join the notification list when registration opens.

More information about these and other events can be found on our events calendar.