Skip to main content

We’ve updated our Terms & Conditions and Privacy Policy. By using this site, you agree to these terms.

Geisinger becomes the first member of Risant Health

An old-fashioned skill perfect for modern life

Canning summer’s harvest might seem complicated. But preserving fruits and vegetables is actually fairly easy, and a cost-effective, healthy way to enjoy the best of summer’s produce in the worst of winter’s weather.

If you’re new to canning, start with acidic foods, because acid is a natural preservative. Good options include: 

  • Tomatoes 
  • Apples 
  • Pickles

Canning involves just a few simple steps. You’ll need to clean the jars and equipment, prepare a recipe, then boil the filled, sealed jars for prescribed lengths of time.

The heat kills microorganisms that would cause spoilage and helps drive oxygen out of the jars, creating a vacuum seal.

“It’s totally safe as long as you clean diligently and know what you’re doing,” say Geisinger dietitian Emily Newhard, RDN. “If you’re new to the process, look for a good resource to learn the basics.”

Ms. Newhard recommends turning to the Penn State Extension — extension. — for reliable information, including webinars on food preservation.

“If you have a reliable source, it’s easier to get started than you think,” she says. “It’s rewarding, too — and canned goods make great gifts."

Cucumbers ready to be pickled

Questions or suggestions? Give us a call at 570-214-2438 or email us at
Content from General Links with modal content