Whether you're preserving your own harvest or you've purchased locally grown fruits or vegetables, canning, freezing and drying can be effective ways to serve foods that taste harvest-fresh at a later date. To ensure that the products you serve are safe, it is important to follow tested guidelines for safely preserving foods by these methods.
USDA Complete Guide to Home Canning
National Center for Home Food Preservation Website at http://nchfp.uga.edu/
Site includes science-based information on home food preservation, publications and links to other Extension sites. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.
So Easy to Preserve, University of Georgia, Cooperative Extension, 6th Edition (July 2014).
This edition contains the latest U.S. Department of Agriculture recommendations for safe food preservation, along with step by step instructions and in-depth information for both the new and experienced food preserver. For more information and to order, visit: http://setp.uga.edu/
2022 Resource List from Cornell Cooperative Extension
Complete Guide to Home Canning, USDA, revised 2009.
Available online at: http://www.uga.edu/nchfp/publications/publication...
To order a hard copy, see http://www.extension.purdue.edu/store
Canning Equipment: CCE of Saratoga County has compiled helpful fact sheets on Using a Steam Canner, Using Boiling Water Canners, and Using Pressure Canners.
Cost of Preserving and Storing Food, Colorado State University, 2008 updated 2014, includes a downloadable 4-page PDF on this topic.
Plan Ahead for Canning Season Lids
This article written by Diane Whitten, Nutrition Educator, CCE Saratoga County, provides basic information and addresses reusable lids.
Last updated July 28, 2022