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National Center for Home Food Preservation

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Serving You

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. Read More

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How Do I?

[home_canne]

Can

If you have not done home canning before or it has been a while since
you last canned food, the General Information page can get you
started.

[home_froze]

Freeze

Freeze foods at 0degF or lower. Freeze foods as soon as they are packed
and sealed. Leave a little space between packages so air can
circulate freely. Read more freezing tips here.

[home_dry]

Dry

Food dehydrators, small electrical appliances for drying foods, are
available from many affordable sources. Read more about drying here.

[home_cured]

Cure & Smoke

Historically, sausage is one of the oldest known forms of processed
meat. Trimmings from beef, pork, lamb, birds make delicious and
nutritious meals.

[home_ferme]

Ferment

The many varieties of fermented foods are classified by ingredients
and method of preparation such as dill pickles and sauerkraut.

[home_pickl]

Pickle

The many varieties of pickled foods are classified by ingredients and
method of preparation such as fruit pickles, relishes, chutneys, and
pickled eggs.

[home_jelly]

Make Jam & Jelly

Jelly, jam, preserves, conserves and marmalades are fruit products
that are jellied or thickened. Most are preserved by sugar. Their
individual characteristics depend on the kind of fruit used, the
proportions of ingredients, and the method of cooking.

[home_stora]

Store

Dried foods are susceptible to insect contamination and moisture
reabsorption and must be properly packaged and stored. More
information can be found here.

so easy to preserve

So Easy To Preserve

The University of Georgia Cooperative Extension has now published a 6
th edition of its popular book, So Easy To Preserve. The book is new
as of September 2014. Chapters include Preserving Food, Canning,
Pickled Products, Sweet Spreads and Syrups, Freezing and Drying.
Ordering information is available on the So Easy to Preserve website.

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