This form is intended for staff use when testing pressure canner gauges.

Fruit jams/preserves, fruit jellies, and fruit butters can be prepared at home and sold directly to the consumer in the state of Iowa by home based food operators in certain situations. Learn about the Standard of Identity requirements products are subject to in the Food and Drug Administration Code of Federal Regulations and the definition of non-Temperature Control for Safety (non-TCS) food from the FDA Food Code.

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Many gardeners produce excess vegetables during the growing season. Some preserve their surplus vegetables for later use, while others give friends and neighbors the extras. Another option for using this excess produce could be a local food pantry. This publication discusses 13 vegetables that can be donated to food pantries and tips for growing and harvesting those vegetables.

Freeze fruits and vegetables at the height of freshness using the detailed directions in this publication.

Put up delicious, safe-to-eat fruit spreads using recipes and detailed directions in this publication. Trouble-shooting advice can help you avoid potential problems.

Salsa is a great addition to any party, snack or meal. Because of its many uses, it is a very popular canned product. Follow these tips to ensure a safe canned salsa.

Put up safe, tasty pickles with these detailed instructions. Also includes trouble-shooting advice.

Preserve healthy, nutritious vegetables safely using the detailed directions in this publication. Includes typical canning problems and their solutions.

A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.

Put up tomatoes that are safe and flavorful using the USDA guidelines and tested recipes in this publication.

Includes recommended processing times and trouble-shooting tips.

Can fruits that are safe and delicious, using the recommended processing times and equipment. Typical problems and their solutions are discussed.

Harvesting vegetables at the right stage of maturity results in nutritious, high quality products. Consumers can capture the peak flavors of asparagus, Brussels sprouts, melons, garlic, rhubarb, squash, tomatoes, sweet corn, and many other vegetables. This publication provides detailed information for storing more than 30 types of garden vegetables, including recommended storage temperatures, relative humidity, storage life for fresh vegetables, suggested methods for extended preservation, and types of storage facilities.