The pantry shelf
Freeze it, seal it, can it, dry it. Know how long it keeps.
Pick the method that fits the food, then the machine that fits the kitchen. Storage times come from USDA and NCHFP, and maker claims are labeled as maker claims.
How long it keeps, and who says so
- Frozen at 0 FSafe indefinitely; best quality 1 to 12 months by foodUSDA FSIS
- Vacuum sealedSame freezer times, less freezer burnUSDA FSIS
- Home cannedBest quality within 1 year, cool and darkNCHFP
- Home driedFruit about 1 year at 60 F, 6 months at 80 FNCHFP
- Freeze driedUp to 25 years in mylar with an oxygen absorberMaker claim
Quality guidance from USDA FSIS and NCHFP. The freeze dried figure is a maker's claim. Full table
Canner pressure for your altitude
Low acid foods by the USDA and NCHFP tables. The pressure changes with altitude; the time comes from the recipe.
Or pick a range:
USDA table setting
Enter your altitude or pick a range to see the pressure.
- 0 to 1,000 ft10 psi
- Above 1,000 ft15 psi
Processing time comes from the tested recipe. Use the time in the USDA or NCHFP recipe for your food and jar size. In those tables altitude changes the pressure, not the time.
- Confirm the setting in the tested recipe's own table: a few products list different values.
- Test a dial gauge for accuracy before each canning season (NCHFP).
- NCHFP does not recommend electric multicookers for pressure canning.
- Follow your canner maker's instructions for venting and water depth.
Source: USDA Complete Guide to Home Canning (2015) and NCHFP process tables for low acid foods. Water bath canning is not covered here. How pressure canning works
Browse the shelf
Six topics, from choosing a method to how long the jars and bags keep.
- Choosing a methodFreeze drying, vacuum sealing, canning or drying: which method fits your food, your space and your budget.2 notes · 0 buying guides
- Freeze dryersHome freeze dryers sized, priced and explained, from Harvest Right lineups to running a first batch.12 notes · 0 buying guides
- Vacuum sealersChamber and heavy duty edge vacuum sealers for meat, liquids, sous vide and long term storage bags.14 notes · 8 buying guides
- Pressure canningPressure canners and how to use them by USDA and NCHFP tested methods, including altitude pressure.17 notes · 4 buying guides
- Food dehydratorsPremium dehydrators for jerky, fruit and herbs, with airflow, tray space and temperature control compared.8 notes · 5 buying guides
- Storage and shelf lifeHow long preserved food keeps, how to package it, and what the USDA and makers actually say.7 notes · 0 buying guides
Buying guides
Narrow guides to one kind of machine, compared by what the listings state.
- Best vacuum sealers for serious home use
- Best vacuum sealers for meat and wild game
- Best VacMaster chamber vacuum sealers: VP95 to VP320
- Best stainless steel dehydrators with metal trays
- Best pressure canners for home canning
- Best pressure canners for glass top and induction stoves
- Best large pressure canners for quart jars
- Best FoodSaver vacuum sealers compared
- Best food dehydrators from $150 up
- Best Excalibur dehydrators: 5 to 10 trays compared
- Best electric pressure canners compared
- Best dehydrators for jerky that reach 160 F and up
Comparisons
One machine or method against another, on what the makers and the listings state.
- Weighted gauge vs dial gauge pressure cannersWeighted gauge vs dial gauge pressure canners: how each reads pressure, USDA altitude settings for each, and why dial gauges need a yearly test.
- Vacuum sealed bags vs mylar with oxygen absorbersVacuum seal vs mylar bags: oxygen and light barrier, puncture risk, and which pairing suits freeze dried food, dry goods and freezer storage.
- VacMaster VP215 vs VP230: which chamber fits your bagsVacMaster VP215 vs VP230: VP230 listing specs for chamber, seal bar, bag size and oil pump, what is not confirmed for the VP215, and how to choose.
- Pressure canner vs water bath cannerPressure canner vs water bath canner: high acid versus low acid foods, the temperatures each reaches, and why USDA says low acid foods must be pressure canned.
- Pressure canner vs pressure cooker: why only canners are safe for canningPressure canner vs pressure cooker: why USDA canning times need a canner that holds 4 quart jars, and how a canner can still cook dinner.
- Horizontal vs vertical airflow dehydratorsHorizontal vs vertical airflow dehydrators: rear fan box units against stackable round ones on evenness, tray rotation, flavor mixing, capacity and price.
How-tos and explainers
- What size pressure canner do I need?How to choose a pressure canner size: the USDA four quart jar minimum, what fits in common sizes, stovetop weight limits, and when a bigger canner is worth it.
- What size freeze dryer do I need?Pick a freeze dryer size by household and harvest volume, then check doorways, outlets, weight and room temperature before you order one for your home.
- What foods need to be pressure canned?Which foods must be pressure canned: low acid vegetables, meats, beans, soups and stocks above pH 4.6, what a water bath can handle, and what not to can at home.
- What can you dehydrate in a food dehydrator?What you can dehydrate in a food dehydrator: fruits, vegetables, herbs, jerky, fruit leather and pet treats, plus foods that do not dry well or safely at home.
- Can you pressure can on a glass top stove?Can you pressure can on a glass top stove? Often yes, if your range maker allows it. Check weight limits, burner size, flat canner bottoms and heat cycling first.
- How to get a pressure canner dial gauge testedWhy NCHFP says to test pressure canner dial gauges every year, where to get one tested near you, and what to do if your gauge reads high or low.
Fixes
Common preserving problems, with the likely cause and what to check first.
- Why jars break in a pressure cannerWhy do jars break in a pressure canner? Thermal shock, a missing rack, old or chipped jars and cooling too fast, and how to prevent each one next batch.
- Vacuum sealer not pulling a vacuumVacuum sealer not vacuuming? Check gaskets, bag placement, punctures and a clogged drip tray in order, with fixes for edge and chamber sealers.
- Bag vacuums but seal failsVacuum sealer pulls a vacuum but will not seal, or the seal fails later? Fix wet bag mouths, worn heat strips, overheating, wrong bags and wrinkles step by step.
- Canner pressure drops or steam leaksPressure canner losing pressure or leaking steam? Check the gasket, lid, vent pipe and heat, and follow USDA guidance to restart timing when pressure drops.
- Pressure canner lid won't close or sealPressure canner lid won't close or seal? Check the gasket, alignment, lock pin and metal to metal seal, with fixes for Presto, All American and Barton.
- Jars not sealing after pressure canningJars not sealing after pressure canning? Rim residue, headspace, siphoning and old lids explained, plus the USDA rule: reprocess within 24 hours or refrigerate.
- Vacuum error or slow freeze dryer cycleHarvest Right troubleshooting in the order to check: vacuum errors, door gasket leaks, pump oil, slow cycles and wet food, with when to call support.
- Dry, discolored spots on frozen foodWhat freezer burn is, whether freezer burned food is safe, and how to prevent it with airtight packaging, vacuum sealing, a steady 0 F freezer and faster freezing.
Tools and tables
Lookups that read the published tables for you.