06/15/2026
Trust the science and preserve food with confidence
In today’s world, people confidently turn to the internet to find answers to just about everything. People wanting to connect with their roots and try their hand at canning fruits, vegetables and other foods may begin their search online for tasty recipes and how-to videos. But, just because it was seen online doesn’t necessarily mean the information is correct … or even safe.
“Of course, the internet is an easy source of information, but don’t be fooled by AI-generated information. While it looks reliable, not all recipes shared online or on various social media platforms are safe for canning, dehydrating, freezing or fermenting foods,” said Christi Evans, Oklahoma State University Extension food safety specialist. “Preserving food is nothing new, but it has seen a resurgence in popularity over the last several years. We’re at the beginning of the garden harvest, which can run through early fall, so it’s important for people to use safe, tried-and-true methods for food preservation.”
The internet is full of enticing photos and recipes that look and sound easy; however, safe recipes will protect not only the flavor and quality of the food, but also people’s health. Even small changes in ingredients, acidity, processing time or jar size can affect food safety. Older family recipes may have been fine in the past, but older food preservation methods may not meet today’s food safety recommendations.
“Food preservation is a science and an art,” Evans said. “AI-generated recipes and photos look tempting as we scroll online, but it’s important to get recipes, guidelines and other helpful information from science- and research-based sources, including OSU Extension, Ball, the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation.”
Using unsafe preservation methods can lead to spoilage, mold growth and even dangerous foodborne illnesses such as botulism, which can be deadly. Botulism is a rare but potentially fatal illness caused by toxins produced by Clostridium botulinum bacteria.
Also, it’s important to know the difference between pressure canning and water bath canning, and which method is appropriate for specific foods. Evans said these two methods are not interchangeable.
“High-acid foods such as fruits, jams, jellies and properly acidified foods can generally be processed safely in a boiling water bath,” she said. “Low-acid foods like soups, vegetables and meats require pressure canning because they need higher temperatures than boiling water can achieve.”
Evans urges people who will be canning to reach out to the nearest county OSU Extension office for guidance. OSU Extension educators can also assist with testing dial gauge pressure canners to ensure they’re working properly.
“There’s something about food preservation that triggers nostalgia and connects us with our ancestors,” she said. “With access to fresh produce from the garden or farmers market, canning season will be in full swing before too long. We have access to better, research-based information today that will help ensure we’re using safe food preservation methods so we can enjoy that fresh taste all year.”
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