Fall Canning Tips

At this writing, the calendar still says summer, but there is a fall feel. Gardens may still be producing, so here are some end-of-season tips for food preservation.

• Do not can tomatoes from frost-killed or dead vines. Their pH may be higher than 4.6. Eat or freeze them for later use.
• Can pumpkin or other winter squash varieties safely in cubes. Do not mash or puree any winter squash for canning. Freeze mashed winter squash for later use.
• Apples are here! Preserve them by canning, drying or freezing.
• Preserve soup for easy meals. Combine meat and vegetables. Add noodles, pasta or thickeners when ready to serve.
• After the hunt, preserve your bounty with these tips for canning, freezing and drying venison.
• Jerky can be loaded with flavor! Dry it safely for a tasty treat.

Done canning? Store your equipment with care for next season.