When canning home preserved foods, use research based, laboratory tested, up-to-date recipes from the resources in WSU Extension publications (see below).
Please follow the directions carefully, including the correct use of water bath and pressure canners, then date and store home preserved foods no more than 12 months between 50–70 degrees F. Make sure you avoid direct sunlight for your products. Voila!
Washington State University Extension Publications
For additional canning questions and pressure gauge testing, please contact email@example.com
- WSU Food Safety Resource Page – www.foodsafety.wsu.edu
- Food Safety Extension & Research Training Programs – http://foodsafety.wsu.edu/extension/training-programs/
- National Center for Home Food Preservation – http://www.uga.edu/nchfp/
- Food Preservation National Presto – www.gopresto.com
- Ball – www.freshpreserving.com
- Food Safety & Inspection Service – www.fsis.usda.gov
- Food & Nutrition Center – www.nal.usda.gov/fnic/
- Kitchen Krafts Canning Supplies – www.kitchenkrafts.com
- Making your own labels – www.myownlabels.com
- Preserve the Taste of Summer Online Workshops through Iowa State Extension May 2015 through June 2017