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 >>>
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
Recorded Webinar Available
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You can find the USDA-recommended procedures for canning green beans at home here: http://www.uga.edu/nchfp/how/can_04/beans_snap_italian.html
The list of available vegetable canning processes is found at this menu:
and those for tomato and tomato products here:
We do not have home canning procedures to recommend for vegetable, meat, poultry or seafood products not found on this website.
You can read a little more about botulism and ensuring safe home canned foods here: http://www.uga.edu/nchfp/how/general/ensuring_safe_canned_foods.html
and principles about safe canning at home here: http://www.uga.edu/nchfp/how/general.html
|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