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High Acid Canning
High acid canning is also known as waterbath canning or steam canning. This is a method of preserving foods high in natural acids (like fruit) or ones made that way by adding additional acids (like vinegar or lemon juice).
Recipes Using High Acid Canning
Eggplant
Tomatoes
Fruit Spreads
Fruit spreads include jams, jellies, preserves, conserves, marmalade, etc. These products are canned using high acid canning (i.e. waterbath or steam canning).
Apple
Berry
Carrot
Citrus
Corn
Fig
Garlic
Grapes
Herb
Kiwi
Lavendar
Melon
Nuts
Orange
Peach
Pepper
Rhubarb
Rose Hips
Strawberry
- Strawberry Balsamic Freezer Jam
- Strawberry Jam
- Strawberry Lemon Marmalade
- Pomona Strawberry Jam Recipe
Tomato
Zucchini
Low Acid Canning
Low acid canning is used for foods that have a pH higher than 4.6. This includes meats, beans, legumes, vegetables, or mixed foods that contain low acid foods (like soups).
Low Acid Canning Recipes
Vegetables
Tomato Products
Meats
Beans & Legumes
Soups & Broths
Fermentation & Pickling
Fermentation & Pickling are popular methods used to preserve food by increasing the acid levels, creating an environment that in unfavorable to pathogens.
Fermentation adds salt to a recipe and then requires a fermentation period to allow acids (such as lactic acid) to build up in the product. Meanwhile, pickling utilizes the addition of acid (often in the form of vinegar or lemon juice) to acidify the product.
There are many types of fermentation and pickling used around the world. From sauerkraut to cheese, there are endless recipes that use the processes of fermentation or pickling.
Pickling & Fermenting Quick Tips
Pickling-Vinegar & Fermentation
Fermentation Recipes
Sauerkraut
- Sauerkraut Recipe
- Small Batch Sauerkraut Tips
- Sauerkraut-Problems and Solutions
- Sauerkraut Chocolate Cake Recipe
Kombucha
Pickling Recipes
Cucumber Pickles
Vegetable Pickles
Dehydration
Dehydrator Recipes
Fruit Leather
Tomatoes