Here you will find definitions and links to help you learn how to can safely. Happy Canning!!
Using Water Bath Canners: This method is used to can high acidic food such as fruit.
Using Pressure Canners: This method is used for canning low acidic foods such as meats and
Is Oven Canning Safe?
USDA Publications on Home Canning: Complete Guide to Home Canning
- Guide 1: Principles to Home Canning
- Guide 2: Selecting, Preparing, and Canning Fruit & Fruit Products
- Guide 3: Selecting, Preparing, and Canning Tomatoes & Tomato Products
- Guide 4: Selecting, Preparing, and Canning Vegetables & Vegetable Products
- Guide 5: Preparing & Canning Poultry, Red Meats, & Sea Foods
- Guide 6: Preparing & Canning Fermented Foods & Pickled Vegetables
- Guide 7: Preparing & Canning Jams & Jellies
How Do I Can…..
How Do I Dry/Dehydrate….
- Food Dehydrators
- Fruit Leathers
- Fruits pdf
- Fruits and Vegetables pdf
- Leathers & Jerkies pdf
- Mango Leather
- Packaging & Storing Dry Foods
- Pop Corn
- Pumpkin Seeds
- Sun Drying
- Sun Flower Seeds
- Vegetable Leathers
- Vine Drying
How Do I Cure or Smoke Meat…..
- Smoking Fish at home safely – PDF
- Important considerations in sausage making.
- Nitrates & Nitrites
- Sausage Ingredients
- Sausage making equipment and procedures.
- Sausage Types
Recipes For Curing and Smoking Meat:
- Canned Pickled Pigs Feet
- Cooked Bratwurst
- Dry curing Virgina Style Ham
- Fresh Pork Sausage
- Head Cheese
- Italian Style Cotto Salami
- Italian Style Pork Sausage
- Kosher or All Beef Sausage
- Pickled Curred and Pigs Feet
- Pickled Tongues
- Polish Sausage (Kielbasa)
- Smoked Pork Sausage
- Smoked Turkey
- Solutions to difficulties of home curing pork.
- Spiced Luncheon Loaf
- Venison or Game Sausage