Home Canning & Freezing

Whether you grow (or catch) your own or buy from someone else, you can
preserve fruits, meats, seafood and vegetables at their peak of freshness to enjoy later. Hillsborough County Extension will teach you the different types of canning processes, the type of equipment you need for canning different foods, the pros and cons of different canners, and the steps you need to follow for canning safety.

Home Canning Classes are no longer provided by UF/IFAS Extension, Hillsborough County


Learn all about canning and freezing by reading our resources. If you have not updated your procedures in the last several years, please check the directions under Quick Tips for Boiling Water or Pressure Canning.  USDA now recommends that the jars should sit in the hot water at the end of the canning process for an ADDITIONAL 5 MINUTES FOR BOILING WATER, OR AN ADDITIONAL 10 MINUTES FOR PRESSURE CANNING, to ensure complete safety.

If you use the University of Georgia's So Easy to Preserve canning book, please note that their new edition, coming out soon, has some changes.  The canning of nut meats is NO LONGER RECOMMENDED, hot pack is recommended for better quality meat and chicken, and several recipes, including tomato paste, dry beans and a variety of pickle and salsa recipes have been revised. Please check their website for more complete information.  http://nchfp.uga.edu/



Quick Tips






Basic Information

Canning Jars & Lids (1.1MB pdf)

Canned Foods For Special Diets (71KB pdf)

How Much Should You Can? (692KB pdf)

Identifying and Handling Spoiled Canned Food (611KB pdf)

Reprocessing Unsealed Jars (49KB pdf)

Selecting The Correct Processing Time (1.0MB pdf)

Home Canning of Low-Acid Foods (9.3MB pdf)

Home Canning of Fruit and Fruit Products (5.8MB pdf)

Poultry, Red Meats, and Seafood (1.6MB pdf)

 Using boiling Water Canner (71KB pdf)

Using Pressure Canners (38KB pdf) 

Florida Seasonal Fruit Calendar (29KB pdf)

Florida Seasonal Vegetable Calendar (22KB pdf)

Top - Publications



Tomatoes - Introduction (54KB pdf)

Whole or Halved Tomatoes (58KB pdf)   

Spaghetti Sauce without meat (57b)

Tomato Sauce - Mexican (57KB pdf)

Tomatoes with Okra or Zucchini (58KB pdf)

Green Tomato Relish (81KB pdf)

Ketchup - Blender (56KB pdf)

Ketchup - Country Western (56KB pdf)

Chile Salsa (56KB pdf)

Crushed Tomatoes (934KB pdf)

Green Tomato Pie Filling (566KB pdf)

Standard Tomato Sauce (837KB pdf)

Tomato Juice (906KB pdf)

Top - Publications



Apple Pie Filling (57KB pdf)

Blueberry Pie Filling (57KB pdf)

Cherry Pie Filling (57KB pdf)

Peach Pie Filling (56KB pdf)

Pineapple (56KB pdf)

Plums (64KB pdf)

No Sugar Jams (14KB pdf)

Top - Publications


Canning Vegetables, Meat and Seafood

Asparagus (78KB pdf)

Beans or Peas (80KB pdf)

Beans, baked (80KB pdf)

Chicken or Rabbit (82KB pdf)

Chili Con Carne (136KB pdf)

Clams (75KB pdf)

Crab Meat (79KB pdf)

Fish (124KB pdf)

Ground or Chopped Meat (77KB pdf)

Mincemeat Pie Filling (57KB pdf)

Oysters (119KB pdf)

Rhubarb (57KB pdf)

Tuna (137KB pdf)

Top - Publications


Pickling Vegetables

Beets - pickled (123KB pdf)

Bell Peppers - pickled (79KB pdf)

Brussels Sprouts or Cauliflower (136KB pdf)

Corn Relish (135KB pdf)

Dilled Beans (56KB pdf)

Horseradish Sauce (75KB pdf)

Mixed Vegetables (81KB pdf)

Mushrooms - Whole Marinated (77KB pdf)

Okra - Dilled (451KB pdf)

Peppers - Hot (33KB pdf)

Peppers - Marinated (141KB pdf)

Piccalilli (33KB pdf)

Pepper-Onion Relish (78KB pdf)

Pickles - 14 day Sweet (85KB pdf)

Pickles - Bread & Butter (82KB pdf)

Pickles - Dill (77KB pdf)

Pickles - Dill, reduced sodium (77KB pdf)

Pickles - Sweet Quick (85KB pdf)

Pickles - Sweet, reduced sodium (89KB pdf)

Sweet Green Tomatoes (77KB pdf)

Three Bean Salad (56KB pdf)

Zucchini - Bread & Butter (77KB pdf)

Top - Publications


Sweet Spreads

Sweet Spreads (2.7MB pdf)    

Zucchini Pineapple (56KB pdf)

Top - Publications