Summary and Comparison of Home Food Preservation Methods:

Canning (bottling), freezing, drying, pickling, jam/jelly making and fermenting

Below are general descriptions of common, safe home food preservation methods.  Click on the links to see tested recipes and directions using these methods. Also see this page for a glossary of terms used in home preserving.

Approved Safe Home Preservation Methods

(Source: So Easy To Preserve, 4th edition, Cooperative Extension Service, The University of Georgia)

Water Bath Canner 

       Pressure Canner


Home Canning Kits

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:


Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!


Are you following the latest canning recommendations?

Canning guidelines were revised in 1989 following extensive research. Canning instructions printed before 1989 may be unsafe. Here are some of the newer recommendations you should be using (these are incorporated into all of the recipes on - we use only the most up-to-date directions and recommendations from the USDA, Ball and major university food science labs: