Food Preservation Publications

National Center for Home Food Preservation
Advice for consumers on how to preserve foods by almost any way possible. The recipes are all scientifically valid with food safety risks evaluated and addressed. Includes judging guides for evaluation of home preserved foods for 4-H and other fairs. 

The Bad Bug Book
This is a listing of foodborne pathogens and toxins. It is a useful resource in determining what bacteria, parasites, viruses, molds, and toxins might be found in foods.

North Dakota State University Extension Service
One of the best sources for publications on preserving wild game and fish (written by a Meat Scientist and Extension Specialist).

Home Food Preservation Site - Pennsylvania State University
A very complete site with information about suppliers, kitchen unit converters, and includes the USDA canning guide.

Ball Blue Book
A comprehensive source for home canning information.

Iowa State University Extension and Outreach Food Preservation Publications


  • Article History
    • Revision Date: 8/3/2012

Food Safety Tip of the Day

Be cool, chill out

Chill out refrigerator

Proper cold storage is essential to preventing potential illness-causing bacteria from growing. Cold foods should be kept at 40° F during transporting, storage, and serving. Cooked foods must be cooled to 40° F within 4 hours for safe storage. Use of a thermometer to check refrigerator and food temperatures is a must for monitoring cold foods.

Source: National Restaurant Association Educational Foundation


Foodborne Pathogen of the Day

ServSafe® Training Events

Self-guided training for managers and supervisors