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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 >>>
Publications
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 starting to produce those lovely, fresh vegetables.
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.
Quality in frozen vegetables is maintained longer by blanching them
before packaging and freezing.
Proper packaging materials protect
flavor, color, moisture content and nutritive value in frozen 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 Iā¦Pickle" recipes
for safe canning of pickled cucumbers and other vegetables and relishes.
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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