It’s peak canning season, and preserving bottled food is a long-held tradition for many Utahns. Whether you’re a long-time canner or a first-time food preserver, it’s important to stay up to date on best canning practices. There is always something new, and possibly safer, to learn and apply to your own kitchen/canning laboratory.

But before you get started, be aware that there is not room for creativity in canning. Food preservation is a science- and research-based practice. Even though Grandma or Uncle Don may have “always done it this way,” using researched and tested recipes with proper procedures will bring you the safest results. Few things are more discouraging than putting time, money, and effort into growing, harvesting, and preserving food, only to have it spoil or cause illness

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