Carolina Canning Tips
Carolina Canning is dedicated to helping you preserve safe, high quality foods. There are numerous resources for preserving foods. Many of them are not safe, including recipes passed down from previous generations and random internet searches. Clemson Extension provides only research-based information, procedures and instructions and may be relied upon for up-to-date, safe and accurate information. Below are some tips for making sure your food preservation adventures are safe.
- Get Ready for Canning Season
- Pressure Cooker vs. Pressure Canner
- Canning on Smooth Top Ranges
- Why Old Time Recipes Can't be Used for Canning
- Where Do You Find Safe, Reliable Canning Recipes?
- Alternatives to Smooth Top Ranges
- Canning with Half-Gallon Canning Jars
- Canning Vegetables to Prevent Botulism
- Revisiting Botulism
- Canning Reminders
- Tighten Your Lids - But Not Too Tight
- Watch the Headspace
- Why Mason-Type Canning Jars
- Filling Formula: Don’t Pack Too Tight
- New (and Not so New) Canning Tools
- Pressure Canning Revisited
- Say "No" to Old Pickle Recipes
- Summer Squash and Zucchini
- Preserving Peaches: Canning, Freezing, Jam or Salsa
- Canning Venison
- Dry or Can Those Legumes
- Preserving Onions & Garlic
- How to Can Soups
- Acidifying Pressure Canned Tomatoes
- Want to Ferment Vegetables? Start with Sauerkraut
- Storing Bacon Jam
- Cakes and Breads in Jars - Are They Safe?
- Canning Thanksgiving Specialties
- Canning Gifts
- Canning Meats and Poultry
- Canning Controversies: No to Home Canning Dairy Products
- Strawberries, Strawberries, Strawberries
- Preserving Spring Greens
- Preserving Summer Squash