Let's Preserve

Published 2010
Cover Display for EC434

Canning can be a safe and economical way to preserve quality food at home. Microorganisms live and multiply quickly on the surfaces of fresh food and on the inside of bruised, insect-damaged and disease food. Oxygen and enzymes are present through fresh food tissues.
Proper canning practices remove oxygen, destroy enzymes, prevent the growth of undesirable bacteria, yeasts, and molds, and help form a high vacuum in jars. Good vacuums form tight seals which keep liquid in and air and microorganisms out.
Topics include:
Ensuring safely canned foods
Jars and Lids
Filling Jars with Food
After Processing
Reprocessing Unsealed Jars
Destroying Spoiled Canned Food
Storing Canned Foods

Publication Details


Julie A. Albrecht


Food & Nutrition

Food & Nutrition

Publication Date July 02, 1990
Last Revision Date August 12, 2010
Language English

PDF (web)

Series Extension Circular