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 >>>
Your place to find current research-based recommendations from the USDA, NCHFP, The University of Georgia Cooperative Extension Service, and other land-grant universities in the Cooperative Extension System.
Seasonal Hot Topics
If you are a home canner, this is the time of year to plan ahead and prepare.
Get your equipment and supplies out and inspect them so you are ready when the crops are.
Many quick pickle recipes call for small, pickling varieties of cucumbers.
If these interest you, be prepared by looking ahead to know what kind of cucumbers are needed for your favorite.
Ready to tackle your food cupboards during spring cleaning? Consult a food storage chart
to see when it might be time to throw out some staples and start fresh.
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.
|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