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!
A recording of the webinar "Teaching Youth How to Put It Up!" is also available. Having trouble watching this video? Use VLC Media Player to view it.
We offer a free, self-paced, online course for those wanting to learn more about home canning and preservation. This course is offered in the University of Georgia eLC system. Register for the Self-Study.
Topics covered in the course:
- Introduction to Food Preservation
- General Canning
- Canning Acid Foods
- Canning Low-Acid Foods
Seasonal Hot Topics
Fall is the season when pumpkins are plentiful, but please remember that home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. We do have directions for canning cubed pumpkin, and pumpkin puree can be frozen or made into spicy pumpkin leather.
Another abundance that begins in autumn is cabbage, but like pumpkin butter, home canning is also not recommended for plain cabbage. Instead, try canning one of our relish recipes that contain cabbage – Fall Garden Relish, Piccalilli, or Rummage Relish. You could also freeze cabbage or ferment it into sauerkraut.
If you are looking for a versatile vegetable that can be canned, pickled, or frozen, then look no farther than those bright little beets popping up this time of year. You can even boiling-water can pickled beets with no sugar added.
Recorded Webinar Available
Having trouble watching this video? Use VLC Media Player to view it.
|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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College of Family and Consumer Sciences