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
Springtime means many plants are starting to wake up, spread their leaves, open their flowers, and even produce their fruits. Likewise, many home food preservers are dusting off canners, taking inventory of jars, planning gardens, and making lists of what they will put up this go-round. Here are a few ideas to consider as you make your preparations:
Pickled Eggs are not to be stored at room temperature except for during a brief serving time, but there are many recipes to choose from to keep them in the refrigerator for several months.
If you just can’t wait for your cucumbers to come in and want to try something a little bit different, then give a try at canning Pickled Asparagus.
As fresh berries begin to plump, the time is ripe to refresh your basic boiling water canning techniques and jam and jelly making procedures. With the short process times that many jams and jellies require, many people wonder if they need to pre-sterilize jars.
|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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The University of Georgia |
College of Family and Consumer Sciences