Preserving Your Garden Produce

It is a great time to bottle, freeze, dry, or pressure can your garden fruits and vegetables! Utah State University Extension Service is a great source for up to date food safety information when preserving vegetables and fruits.   Here is their website: 

           

extension.usu.edu

There are a variety of publications in pdf format that will be helpful. Here are just a few:

• Principles of Boiling Water Canning
• Timetables for Canning at Altitudes of 3,000 to 10,000 Feet   
• Avoiding Common (Major and Minor) Canning Mistakes
• Bottling Salsa in a Boiling Water Bath
• Principles of Pressure Canning
• Vegetable Canning Methods in the Pressure Cooker
• Preserving Pole and Bush Beans
• Preserving Zucchini
• And many more.  The “Preserving” publications have specific bottling, freezing, pickling and drying information that is safe and up to date. This is a great resource!