How To Videos

Join Diane Whitten, CCE Saratoga’s Food Preservation Educator, for in-depth presentations on the following topics: 

Making Strawberry Kiwi Jam 

Canning at Home: An Introduction 

This PowerPoint presentation is an introduction to Boiling Water, Steam, and Pressure Canning, including an explanation of why some foods require pressure canning to prevent botulism food poisoning.

Quick Pickling 

This PowerPoint presentation includes the principles, procedures and ingredients used in pickling vegetables and fruit for canning. Safety considerations and how to make a crisp pickle are also discussed.

Pressure Canning Vegetables, Meats & Soup 

This PowerPoint explains why these food have to be pressure canned, plus a review of how to prepare and process these products. 

Canning Salsa 

This PowerPoint presentation reviews safety considerations, plus an overview of canning in a boiling water bath or steam canner. A list of salsa recipes for canning is included with step-by-step instructions. Perfect for those who are new to canning.

Canning Tomatoes

This PowerPoint presentation reviews safety considerations, plus an overview of canning in a boiling water bath or steam canner. Plus an explanation of why some tomato recipes must be pressure canned. 

Dehydrating Fruits and Vegetables

Tips and techniques for getting quality dehydrated fruits and vegetables with a discussion about the types of dehydrators included.

Additional Resources

• Click here for a 7 minute TSC How-To Video on Home Food Preservation featuring Judy Price, Cornell Cooperative Extension Master Food Preserver, demonstrating how to can green beans in a pressure canner and salsa in a boiling water canner.
• Click here for 1-2 minute How-To Videos from the National Center for Home Food Presentation demonstrating food preservation techniques.
• Click here for 2-4 minute How-To Videos from the University of Maine Cooperative Extension on various food preservation topics.  
• Click here for 5-8 minute videos from the University of Minnesota Cooperative Extension

Last updated March 4, 2025