Whether you're preserving your own harvest or you've purchased locally grown fruits or vegetables, canning, freezing and drying can be effective ways to serve foods that taste harvest-fresh at a later date. To ensure that the products you serve are safe, it is important to follow tested guidelines for safely preserving foods by these methods. Cooperative Extension offers both information and hands-on, small group training in a variety of home food preservation topics.
National Center for Home Food Preservation Website at http://nchfp.uga.edu/
Site includes science-based information on home food preservation, publications and links to other Extension sites. 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.
So Easy to Preserve, University of Georgia, Cooperative Extension, 6th Edition (July 2014).
This edition contains the latest U.S. Department of Agriculture recommendations for safe food preservation, along with step by step instructions and in-depth information for both the new and experienced food preserver. For more information and to order, visit: http://setp.uga.edu/
Complete Guide to Home Canning, USDA, revised 2009.
Available online at: http://www.uga.edu/nchfp/publications/publication...
To order a hard copy, see http://www.extension.purdue.edu/store
Penn State University Food Preservation Data Base.
This site at http://extension.psu.edu/food/preservation links to approved recipes, food preservation questions and answers, kitchen unit conversions, and food safety.
See also: http://extension.psu.edu/food/safety which addresses food safety issues; includes links to commercial companies selling preservation supplies & equipment.
Cost of Preserving and Storing Food, Colorado State University, 2008
at http://www.ext.colostate.edu/pubs/foodnut/08704.h...Includes a downloadable 4-page PDF on this topic.
The Food Venture Center, the Northeast Center for Food Entrepreneurship is a collaboration between Cornell University and the University of Vermont supports home-based food businesses. Visit http://necfe.foodscience.cornell.edu/ for more information.
Last updated September 2, 2016