What do you need?

Use the search below to search the site or find your local unit office.

Return to Skip Menu

Main Content

Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products

ID

348-594

Authors as Published

Renee R. Boyer, Assistant Professor, Food Science and Technology, Virginia Tech; Julie McKinney, Project Associate, Food Science and Technology, Virginia Tech

    Cover, Boiling Water Bath Canning JPG

This publication is available in PDF and Epub format.

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

Ensuring optimal viewing of ePubs on your device

  • iPhone and iPad users: Be sure to turn off full justification and auto-hyphenation. Visit the Settings app on your device and select iBooks in the left rail to change the default selections.
  • Kindle and Nook users: While reading your ePub, you can adjust your margins and font size to change how the text flows by selecting the “Aa” button (Kindle) or “text” (Nook) to access settings.

Rights


Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Publisher

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; Jewel E. Hairston, Administrator, 1890 Extension Program, Virginia State, Petersburg.

Date

July 1, 2011


Other resources in:

Other resources by:

Other resources from: