Boiling Water Canning Project
Everyone loves home-made jellies and jam. Learn how to preserve your own jellies, jams, fruits, tomatoes, pickles and other high-acid foods in a boiling water bath canner. Experiment with pectin for thickening, sugar alternatives and low-sugar recipes. Use your products in recipes and menu plans.
Some counties have more requirements. Contact your 4-H leader or UI Extension county office to check.
Optional Supporting Materials
- Canning Fruits (PNW 199)
- Guardado de frutas en conserva (PNW 199S)
- Canning Tomatoes and Tomato Products (PNW 300)
- Elaboración de conservas de tomates y productos de tomates (PNW 300S)
- Pickling Vegetables (PNW 355)
- Salsa Recipes for Canning (PNW 395)
- Recetas de Salsa para Guardar en Conserva (PNW 395S)
- USDA Complete Guide to Home Canning (Ag Bulletin 539)
- So Easy to Preserve (University of Georgia Extension)
- National Center for Home Food Preservation