The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. 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. more >>>
We offer you free lesson plans for teaching youth how to preserve at home in Put it Up! We’ve updated the curriculum with new illustrations and other minor improvements, which are now available to download and print from the Put It Up! curriculum page. There you can also access the new teaching tools: legal-size “posters” with step-by-step checklists.
Our self-paced, online course for those wanting to learn more about home canning and preservation is temporarily unavailable while it is converted to another platform. This may take several months; we are sorry for the inconvenience. The same information can be learned by reading through Guides 1 through 4 of the USDA Complete Guide to Home Canning, or this section of our website: How Do I.... Can
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You can find the USDA-recommended procedures for canning green beans at home, and the only ones we recommend, on this site. See more canned green bean safety answers in our Burning Issue. You may also view all of our low-acid vegetable canning processes.
Tomatoes become plentiful through summer gardening. View our USDA-recommended procedures for canning tomatoes at home. Do you wonder why do you add acid when canning tomatoes, even in a pressure canner? The answer to this is in another Burning Issue.
As homes heat up, be sure to find a cool enough place to store your homemade preserves. For best quality, store between 50 and 70°F. and avoid temperatures over 95°F to prevent possible spoilage.
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|So Easy To Preserve|
|The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book is new as of September 2014. Chapters include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. Ordering information is available on the So Easy to Preserve website.
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