1. Plan What You Want to Preserve
Think about what you and your family love to eat. Do you enjoy homemade jams, pickles, or canned tomatoes? Would you like to freeze fresh fruits or dehydrate vegetables for later use? Planning ahead will help you decide what to grow or purchase. Ask our new horticulture agent for recommendations or help!
2. Grow What Preserves Best
If you’re planting a garden with preservation in mind, consider these great options:
- For Canning: Tomatoes, green beans, cucumbers (for pickling), carrots, and okra.
- For Freezing: Blueberries, strawberries, sweet corn, and bell peppers.
- For Dehydrating: Herbs and hot peppers.
3. Choose the Right Canning Method
Not all foods can be canned the same way. It’s important to know whether you need a water bath canner or a pressure canner:
- Water Bath Canning: Best for high-acid foods like tomatoes, pickles, jams, and jellies.
- Pressure Canning: Required for low-acid foods like vegetables, meats, and soups to prevent the risk of botulism.
4. Get Your Pressure Canner Tested
If you use a pressure canner with a dial gauge, get it tested yearly to ensure accuracy. Our office offers free testing—call the office (252-633-1477) for an appointment and your canner lid to the Family & Consumer Sciences (FCS) agent, Stephanie Stevenson, for a quick check!
5. Always Use a Tested Recipe
Food safety is critical when preserving food at home. Always use research-based, tested recipes, like those from the National Center for Home Food Preservation (https://nchfp.uga.edu/). Avoid outdated or unverified recipes that could pose health risks.
By planning ahead and following safe food preservation methods, you can enjoy the flavors of local and homegrown foods all year long!
Want to learn more about canning? Join us on March 27th at 10:00AM at the Craven County Center for Introduction to Canning class! Registration
If you are interested in any FCS programs or have any questions concerning food safety and nutrition, please contact Stephanie Stevenson at Stephanie_Stevenson@ncsu.edu
