Food Preservation

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.

Resources

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/

2023 Resource List from Cornell Cooperative Extension

Complete Guide to Home Canning, USDA.
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.

Preserving Tomatoes

Preserving Late Season Fall Vegetables

Last updated November 21, 2024