Written by Lavonne Meyer (former SDSU Extension Food Safety Field Specialist).
Acid foods are foods that contain enough acid to have a pH of 4.6 or lower, while acidified foods are those that have acid added during processing (added lemon juice or vinegar). Most fruits and tomatoes are naturally acid foods. Acid and acidified foods can be safely preserved using a boiling water-bath canner. Following directions and recipes closely is very important when processing foods in a boiling water-bath. Step-by-step instructions can be helpful in determining if you are processing your foods correctly. Remember to always adjust for altitude (SD Altitude Map) when canning at home. For more information read Food Preservation Facts or Myths.
- Jams Jellies and Spreads
- Jams and Jellies from North Dakota Fruits
- James and Jellies from Native Wild Fruits
Fruit and Fruit Products
- Home Canning Fruit and Fruit Products
- Let’s Preserve Fruit Pie Fillings
- Preserving Cherries
- Preserving Peaches
- Canning and Freezing Tomatoes and Making Salsa
- Let’s Preserve Salsa
- Let’s Preserve Salsa II
- From the Garden to the Table: Salsa!
- Why add Lemon Juice to Tomatoes and Salsa before Canning?
- Making Pickled Products
- Let’s Preserve Sauerkraut
- Sauerkraut: From Garden to Table
- Fermenting Vegetables
- Canning Tomatoes Safely
- Adding Value to Apples at the Market in South Dakota
- Apples and More Apples
- How Not to Can
- Pie Fillings
- Home Food Preservation Self-Study Course
- National Center for Home Food Preservation
The National Center for Home Food Preservation is a source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
Types of Boiling Water Bath Canners
Using Boiling Water Bath Canner
Jars Lids and Utensils