Freezing — A quick solution
If you have room in the freezer, freezing produce is a quick solution to beat the conundrums that can come up during a great growing season. Freezing works when:
Preserve jam, jelly and other sweet spreads with reduced sugar
Learn how to safely preserve jams, jellies, and sweet spreads with less sugar using tested methods like special pectins and longer boiling.
What if my canned foods freeze?
If canned foods freeze, check that jars are sealed. If seals are intact, they're safe but may be softer. Unsealed jars should be discarded.
Atmospheric steam canning – A new option
Learn safe atmospheric steam canning for high‑acid foods using tested recipes, steam at 212 °F, 45‑minute max, with proper venting & altitude.
Winter is citrus season
Discover ways to enjoy citrus fruits during winter, from canning to drying, and explore creative recipes like marmalades and citrus peel treats.
Preserving sweet corn
Summer is a great time to enjoy fresh sweet corn, but it can also be easily preserved to enjoy year-round. Sweet corn can be preserved by freezing, pressure canning or dehydration.
Preserving greens
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve spinach, collards, kale and other spring greens by freezing, pressure canning or dehydrating them.
Preserving winter squash
Winter squash keeps well for several months in cold storage, but canning and freezing helps us enjoy them any time of year.Because the growing conditions for squash create the perfect environment for surface bacteria, it is necessary to wash the squash thoroughly before taking a knife through the skin. Scrub squash with a vegetable brush under cool running water before cutting and cooking. Do not use soap or detergent.