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 >>>
There is no pre-registration for this event. The webinar "room" will open 30 minutes prior to start time. Arrive early to download necessary software. If you encounter technical issues, contact Blackboard Collaborate at 1-877-382-2293, option #1.
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
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
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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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College of Family and Consumer Sciences