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
Gardens are producing those lovely, fresh vegetables this time of year. But we cannot always eat them all while they are fresh. A pressure canner is needed to ensure safe low-acid canned foods. There are no safe boiling water canning options for vegetables, meats and seafood, soups and some other mixtures of foods.
The amount of acid in a pickled product can make a difference in whether it can safely be canned in a boiling water canner. Check out our tested "How do I…Pickle" recipes for safe canning of pickled cucumbers and other vegetables and relishes.
If you have spent precious time and effort preparing your garden’s harvest for freezer storage, you do not want to lose it with power outages during summer storms. Read about preparing for power outages and also see our recommendations for what to do if the freezer stops.
For more seasonal topics or current issues, please visit our blog.
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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College of Family and Consumer Sciences