Love that fresh garden produce but have more than you can eat? Preserve it! It’s not difficult, but you do need to follow safe methods. You’ll learn how to can, freeze, and dry foods safely at home.
Intended audience: Adults age 18 years or older
Format: One 2-hour workshop
- Canning: Fruits
- Canning: Vegetables
- Canning: Fruit Spreads
- Canning: Pickled Products
- Canning: Meat, Poultry, Wild Game and Fish
- Canning and Freezing: Tomatoes
- Canning: Salsa
- Freezing: Fruits and Vegetables
National Center for Home Food Preservation
Advice for consumers on how to preserve foods by almost any way possible. 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.
USDA Complete Guide to Home Canning
A complete reference is available in pdf format on the site. This is the handbook that most of Extension uses for home canning of foods.
Food and Drug Administration, Center for Food Safety and Applied Nutrition
Website leads to a large number of technical and consumer-oriented materials.
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.
Home Food Preservation Site - Pennsylvania State University
A very complete site with information about suppliers, kitchen unit converters, and includes the USDA canning guide.