Nutrition, Health, and Food Safety

University of Wyoming Extension

Food Preservation

Rising food costs have persuaded many people to plant gardens. You may be thinking about preserving your harvest for the first time—or dusting off old canning equipment. Food preservation has evolved over the years. With the knowledge of what foodborne illnesses can occur, it is important to use proper procedures and tested recipes to prepare safe preserved foods.

Get your canner tested annually!

Your local nutrition and food safety extension educator can test the gauge of your pressure canner to make sure it is operating properly.

The test is free. Call ahead for an appointment to bring in your canner lid. Contact the University of Wyoming Extension educator nearest you.

UW Extension Publications

• Preserving Food in Wyoming (B-1012; revised in 2018)
• Preserving Food in Wyoming: Meats (B1210-7)

Be sure to make altitude adjustments when working with clients in Wyoming.

Additional Websites and Publications

• FreshPreserving.com (Jarden Home Brands) 
• Avoid Common (Major and Minor) Canning Mistakes  (Utah State University) 
• Colorado State University Extension Food Preservation Publications
• University of Alaska Cooperative Extension Service Publications
• North Dakota State University Extension publications
• USDA's Complete Guide to Home Canning (USDA)
  • Introduction & complete table of contents for all 7 guides
  • Principles of Home Canning
  • Selecting, Preparing, and Canning Fruit and Fruit Products
  • Selecting, Preparing, and Canning Tomatoes and Tomato Products
  • Selecting, Preparing, and Canning Vegetables and Vegetable Products
  • Preparing and Canning Poultry, Red Meats, and Seafood
  • Preparing and Canning Fermented Food and Pickled Vegetables
  • Preparing and Canning Jams and Jellies
• National Center for Home Food Preservation (U. of Georgia)