Please bear in mind that canning supplies are running low at your local retailers. Amazon carries some but at a significant price. BiMart, Coastal Farm, Wilco and others are ones to watch for new shipments.

Thankfully, preserving isn’t restricted to just canning. Freezing and drying are perfectly acceptable and provide equally delicious options. Dehydrators are still in plentiful supply as are freezer bags and containers. OSU Extension has plenty of tips for these methods as well. 

CANNING TIPS

Use up to date instructions from reliable
sources: OSU Extension Service, USDA and the
latest edition of canning books published by major
manufacturers of home canning supplies.
• Use boiling water canning only for high acid foods
(fruits, acidified tomatoes, jams, jellies and pickles).
• Use a pressure canner for low acid foods
(vegetables, meats, fish and poultry).
• Use jars, cans and lids which are specifically
designed for home canning.
• For best quality and safety, preserve only quality
produce.
• For altitudes over 1,000 ft., adjust processing time
when canning in a boiling water canner and pressure
when using a pressure canner.
• Measure accurately and follow directions carefully.
• Know your pectin (regular vs. low- or no-sugar,
cooked vs. freezer, powdered vs. liquified).
• Process all jam and jelly products in a boiling water
canner.
• Sealing jams and jellies with paraffin is no longer recommended
for accuracy at least once a year
• Store all canned foods in a cool, dry, dark location
and use within one year for best quality.

PRESSURE CANNER TIPS
• Only pressure canners that can hold 4 quart jars
upright are safe for processing home-canned, low
acid foods.
• Dial gauge canners need to have the gauge tested (including recently purchased ones)
• Dial gauge canners can be converted to weighted
gauge canners by changing the one- piece weight
for a 3-piece pressure regulator (Presto Brands), or
using a conversion kit available from All American
Canner Company.
• Weighted gauges do not need to be tested.
• When using a weighted gauge on a dial gauge
canner, use only the weighted gauge regulator as
an indication of the pressure in the canner (do not
compare or rely on the dial gauge).
• Be sure to vent all canners for 10 minutes before
you put on the weight, bring up the pressure, and
start processing time.
• Never cool a canner rapidly at the end of the
processing time (the cooling down period is part of
the processing time, and if cooled too fast, your
food may not be safe to eat and jars may not seal).

• Measure accurately and follow directions carefully.
• Know your pectin (regular vs. low- or no-sugar,
cooked vs. freezer, powdered vs. liquified).
• Process all jam and jelly products in a boiling water
canner.
• Sealing jams and jellies with paraffin is no longer recommended
for accuracy at least once a year