University of Maryland Extension

Food Preservation and Canning

Home canning is an art and science that has been practiced for more than a century. With new scientific discoveries and technological developments, we now know principles involved in the canning process. Because of these scientific discoveries, USDA has created recommendations for the process of home canning. These practices, if followed diligently, can help home canners avoid many dreadful foodborne illnesses, even Botulism.

In order to encourage such sound practices, the Extension Educator conducts home canning classes. The classes not only involve knowledge delivery but also hands on experience of recommended canning practices. Follow the event calendar on the website for the scheduled classes.

 Helpful links

National Center for Home Food Preservation

Water bath canning

      - Jams and jellies

      - Pickles

Pressure canning

      - Vegetables and vegetable products

      - Meat and meat products

Storage

Other preservation topics:

Freezing

Drying

Cure and smoke

Ferment

For further questions on home canning and food preservation topics, contact Dhruti Patel at dhrutip@umd.edu or call 410-749-6141 ext 104.

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