SuNutriGarden Guide

Preservation & Canning Guide

Learn to safely preserve your garden harvest using time-tested methods. From water bath canning to fermentation, master the techniques that will keep your pantry stocked year-round.

Safety First

Food preservation safety is critical. Following proper procedures prevents foodborne illness, particularly botulism from improperly canned low-acid foods.

Use Tested Recipes

Only use recipes from USDA, Ball, or extension services

Know Your Acidity

High-acid foods (pH <4.6) use water bath; low-acid need pressure canning

Follow Times Exactly

Never reduce processing times or pressures

When in Doubt, Throw It Out

Discard any food showing signs of spoilage

Method Comparison

Method	Best For	Shelf Life	Difficulty	Equipment Cost
Water Bath Canning	High-acid foods, pickles, jams	12-18 months	Moderate	$50-100
Pressure Canning	Low-acid vegetables, meats	12-18 months	Advanced	$100-200
Freezing	Most fruits and vegetables	8-12 months	Easy	$20-50 (bags/containers)
Dehydrating	Herbs, tomatoes, fruits	6-12 months	Easy	$50-150
Fermenting	Cabbage, cucumbers, peppers	4-6 months (refrigerated)	Moderate	$20-50
Pickling	Cucumbers, peppers, onions	2-12 months	Easy	$20-30
Root Cellar Storage	Root vegetables, squash	3-6 months	Easy	$0-50

Preservation Methods

Water Bath Canning

Preserve high-acid foods like tomatoes, fruits, pickles, and jams using the boiling water method.

12-18 months for best quality; safe indefinitely if seal remains intact

Pressure Canning

Safely preserve low-acid vegetables, meats, and combination foods using high-pressure steam.

12-18 months for best quality; safe indefinitely if properly sealed

The easiest preservation method for most fruits and vegetables, retaining nutrients and fresh flavor.

8-12 months for best quality; safe indefinitely if kept frozen

Remove moisture from foods for lightweight, shelf-stable storage without refrigeration.

6-12 months for best quality; up to 1 year properly stored

Create probiotic-rich preserved foods through natural lacto-fermentation.

4-6 months or longer refrigerated

Preserve vegetables and fruits in vinegar brine for tangy, crunchy results.

Quick pickles: 2-3 months refrigerated. Canned: 12-18 months.

Root Cellar & Cold Storage

Store fresh produce for months using traditional cold storage techniques.

3-6 months depending on crop

Quick Reference: Best Methods by Food Type

Tomatoes

BestWater Bath Canning

GoodFreezing, Dehydrating

Green Beans

BestPressure Canning, Freezing

GoodPickling (Dilly Beans)

Cucumbers

BestPickling, Fermenting

AvoidFreezing (texture)

Peppers

BestFreezing, Dehydrating

GoodPickling, Fermenting (hot sauce)

Carrots

BestRoot Cellar, Pressure Canning

GoodFreezing, Fermenting

Herbs

BestDehydrating, Freezing (in oil)

GoodInfused vinegars/oils

Labeling Best Practices

Proper labeling is essential for food safety and inventory management. Always label preserved foods immediately after processing.

Required Information

• Contents (what's in the jar)
• Date processed
• Method used

Recommended

• Variety or recipe name
• Processing time (canning)
• Batch number

Example Label

Crushed Roma Tomatoes
Sept 15, 2024
Water Bath - 45 min
Batch #3

Trusted Resources

USDA Complete Guide to Home Canning

The gold standard for safe canning procedures and tested recipes.

Ball Fresh Preserving

Recipes, tips, and equipment guides from the trusted canning jar brand.

National Center for Home Food Preservation

Science-based information on all preservation methods.