National Center for Home Food Preservation
  preserved foods: fruits and vegetables
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About Us
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 >>>


learn home food preservation

Announcing 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


Recorded Webinar Available

Now available: recording of the 'History, Science, and Current Practice in Home Food Preservation' webinar. Play recording.

Having trouble watching this video? You may use VLC Media Player to view it.


food preservation tips 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 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. so easy to preserve

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