There’s nothing better than fresh-picked produce right out of the garden. Many times we grow more than our families can eat at harvest time and we preserve that extra food to enjoy when the weather turns cold. During the summer months here at AnswerLine we typically receive hundreds of calls with questions about home canning and other methods of food preservation. Some of the more common calls include questions about what can or cannot be safely canned in a hot water bath canner vs. a pressure canner. We recommend using only recipes that have been tested for safety by a trusted source such as the University of Georgia’s National Center for Home Food Preservation or the USDA.
Call or email the staff here at AnswerLine if you need advice or tested recipes. We can mail or email the information or read it over the phone if you need it immediately.
If you’re interested in learning more about home food preservation, there are courses available for both home and professional preservers in each of the three states covered by AnswerLine. Some of the courses are hands-on workshops taught by certified professionals and some courses are online that you can take right in the comfort of your own home.
For information and registration information about these courses, click on the link below for the state you reside in:
Here at AnswerLine we provide a valuable service to residents of Iowa, Minnesota and South Dakota with toll free hotline numbers as well as residents of other states who wish to call our non-toll-free number. It’s not too early to start gathering the information you need for the canning, freezing, and drying season and the staff here is ready and willing to assist you.