These resources are brought to you by the Cooperative Extension System and your Local Institution

Questions tagged with "canning"

Show All

  1. Is it safe to can "low acid" tomatoes? Updated: August 29, 2011
  2. Is it safe to can food without salt? I always thought it added in the food preservation process. Updated: August 29, 2011
  3. In home canning, what is meant by the term blanching? Updated: August 29, 2011
  4. I canned zucchini and tomato salsa without water bath. The lids sealed just with the hot temp of salsa. Is this safe enough? Is it too late to water bath them now? Updated: August 01, 2011
  5. Where in the store do I find "citric acid" to can tomatoes? Is it a liquid or powder? Updated: October 21, 2010
  6. Can green beans be canned using a water bath canner? Updated: October 21, 2010
  7. If I can foods that have omega-3s in them will the omega-3s still be good? Updated: September 30, 2010
  8. Does canning food change omega-3s in them? Updated: September 30, 2010
  9. What is the advantage of hot packing home-canned foods? Updated: October 20, 2009
  10. Is canned food safe to eat if it hasn’t been processed for the correct altitude? Updated: January 22, 2007
  11. Why is it necessary to adjust for altitude when processing foods at home in a boiling-water canner or pressure canner? Updated: January 22, 2007

Didn't find what you were looking for? Try asking one of our Experts.