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 the release of free lesson plans for teaching youth how to preserve at home! Read More
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
You can find the USDA-recommended procedures for canning green beans at home, and the only ones we recommend, on this site. More about the importance of pressure canning green beans is found in our new Burning Issue. All our available low-acid vegetable canning processes are also on the site.
Tomatoes are also plentiful at this time in many states. You can find the 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.
Want to freeze your harvest of corn? For best quality out of the freezer, blanching is recommended for both whole ears and cut kernels.
Recorded Webinar Available
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|So Easy To Preserve|
|The University of Georgia Cooperative Extension is in the process of producing a 6th edition of its popular book, So Easy To Preserve. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. Please check back at the end of July to see when it is available, or monitor the So Easy to Preserve website.
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