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 >>>
Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.
- Introduction to Food Preservation
- General Canning
- Canning Acid Foods
- Canning Low-Acid Foods
This course is offered in the University of Georgia eLC system. UGA requires registration for you to receive a login.
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Seasonal Hot Topics
Holiday food preparation is in full swing and questions often arise concerning the
handling of many favorite holiday foods. With busy schedules and entertaining, food
preparation can be simplified by freezing foods as they are prepped ahead of time
or for storing extras. Items such as lemon curd, fresh coconut, whipped cream and
citrus products are often used in holiday foods. Here are tips on how to use freezer
management to lessen the work load.
Preparing and freezing lemon curd ahead can make your desserts easier to assemble and
save lots of time. Try these recommendations for this delicious gourmet touch to holiday
cakes and trifles.
Preparing fresh coconut requires patience! Freezing freshly shredded coconut, as well as
any leftovers, will make the effort to crack and peel coconut worthwhile for holiday (and
beyond) coconut goodies.
Whipped cream is not a recommended freezer item, but check out how freezing it can
work to your advantage as a topping during busy entertaining!
|So Easy To Preserve|
The University of Georgia Cooperative Extension is pleased to offer the 5th edition of its popular book,
So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations
for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along
with step by step instructions and in-depth information for both the new and experienced food preserver.
Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.
This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended
procedures for home-canned salsas.
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College of Family and Consumer Sciences