Also, if not done correctly, preserved foods can pose a health risk. The resources section provides additional information about home food preservation, or you can directly link to the UW Cooperative Extension's Website Infosource for additional advice. This method is used for most fruits, pickles, high-acid tomato varieties, and salsas.
Some vegetables require pressure canning to avoid the threat of botulism.
Pickling The oldest form of food preservation ferments produce in a high-acid, salty environment. Jams and Jellies Combine fruit, sugar, pectin, and acid to preserve fresh flavors. From 1987 to 1992, dairy farms were lost at a rate of 19 percent per year.