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Fruit and Fruit Products

Home Canning Fruit and Fruit Products (FN174) Processing is essential to ensure safety when canning fruits. Fruits, being acidic foods, can be processed safely in a boiling-water bath. However, some people prefer to pressure-process fruits.

Let’s Preserve Fruit Pie Fillings (FN434) The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie.

Let’s Preserve Peaches (FN1726) Peaches are a delicious fruit that are “in season,” at their best quality and, often, best price in late summer. This publication provides step-by-step instructions for preserving them.

Wojapi (Berry Sauce) for Canning (FN2262) Wojapi [Woh-Zjah-pee] is a Native American berry sauce that can be used with sweet or savory dishes. Wojapi is a food associated with the Lakota and Dakota peoples.

Jams and Jellies

Jellies, Jams and Spreads (FN172) Sweet spreads are foods with many textures, flavors and colors. They are thickened or jellied to varying degrees. The traditional jellies and jams are preserved primarily by sugar.

From the Garden or Orchard to the Table: Jams and Jellies from North Dakota Fruits (FN590) What kinds of fruit can be successfully grown in North Dakota? What are some tested and tasty recipes for making the preserves? That’s what this circular is all about — growing and preserving the fruits of summer!

Jams and Jellies from Native (Wild) Fruits (FN1423)

Food Preservation: Reduced-sugar or No-sugar Fruit Spreads (FN1895) Do you like apple or grape jelly on toast, muffins or other foods? Some people are trying to consume less sugar and calories in their diet. This handout provides research-tested recipes for reduced-sugar refrigerated fruit spreads that are easy to make.

Oops! Remaking Jams and Jellies (FN2103) Fruit gels require the exact right amount of fruit, pectin, acid, and sugar for a firm gel to form. Follow these steps to remake cooked jam or jelly for a firmer product.

How to Make Low Sugar Strawberry Jam (2:05)

Meat

Home Canning Meat Poultry, Red Meats, Game and Seafood (FN188) Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of product.

Safe Changes & Substitutions

Play It Safe! Safe Changes and Substitutions to Testing Canning Recipes (FN2102) The safety of the food that you preserve for your family and friends is important. You can make some changes and substitutions to research-tested recipes while still protecting your family by following a few simple rules.

Tomatoes and Tomato Products

Canning and Freezing Tomatoes and Making Salsa (FN175) The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative

From Garden to Table: Salsa! (FN584) While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa to suit your own taste buds. By following research-tested recipes, you can safely process salsa in a water bath canner for later enjoyment.

Why Add Lemon Juice to Tomatoes and Salsa Before Canning? (FN1396) You may have heard that adding lemon juice, citric acid or another acid to tomatoes before canning is important, but maybe you are not sure why. It’s all about pH.

Let’s Preserve Salsa (FN1492) How about some chips and salsa? While many excellent types of salsa are available in supermarkets, you can tailor homemade fresh salsa with fresh vegetables or fruits to suit your own taste buds. By following research-tested recipes, you can process salsa safely in a water-bath canner for later enjoyment. If your recipe has not been tested to determine its acidity and safety for canning, you can freeze the salsa.

Let’s Preserve Salsa II (FN1584) Salsa continues to grow in popularity. While most people think of salsa as a spicy tomato-based sauce, it also can be made from various fruits. How about some mango or cranberry salsa?

How to Make Tomato and Green Chili Salsa (2:18)

Vegetables

Home Canning Low-acid Vegetables (FN173) The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.

Miscellaneous

Make Your Own Home-canned Condiments (FN1861) This handout provides a collection of research-tested condiment recipes, including barbecue sauce, ketchup, taco sauce, pickle relish and pepper rings.

Food Preservation Facts or Myths? (FN1427) Food preservation guidelines have changed through time. Test your knowledge of current food preservation recommendations by deciding if these statements are facts or myths. See the answers and explanations on the back.