Home Food Preservation Resources for 2009
Nutrition & Wellness Team
Canning High Acid Foods
Using Boiling Water Canners
2-page fact sheet describing process for using Boiling Water Canners, FDNS-E-37-2.
University of GeorgiaCooperative Extension
Preserving Food: Canning Fruit
6-page brochure including equipment, process and table of directions for canning fruits, PDF format, FDNS-E-43-1.
University of GeorgiaCooperative Extension
Preserve It Right: Canning Fruits
9-page brochure including equipment, types of pack, information on altitude and discussion of problems, available in PDF format to download, #PM 1043.
IowaStateUniversity
Tomatoes
Canning Tomatoes
3-page fact sheet on canning tomatoes includes boiling water bath and pressure canning processing times. Available in html format, HYG-5336-97.
The OhioStateUniversity Extension
Canning and Freezing Tomatoes
This is a 4-page handout in PDF format on canning and freezing tomatoes, PM 638.
IowaStateUniversity Extension
Canning Tomatoes and Tomato Products
12-page handout that includes basics of canning tomatoes including salsa, tomato sauces, paste, catsup. Processing time charts given also; FDNS-E-43-2, PDF format.
University of GeorgiaCooperative Extension
Freezing Fruits and Vegetables
Freezing Fruits and Vegetables
8-page brochure describing what happens during freezing, containers for freezing, table for how to prepare fruits and vegetables for freezing, PDF format, C-648.
Cooperative Extension Service, KansasStateUniversity
Low Acid Canning
Preserving Food: Canning Vegetables
6- pages, discusses equipment and process of using a pressure canner with chart on how to prepare vegetables for canning, PDF format. Pub#FDNS-E-43-3
University of GeorgiaCooperative Extension
How to Can Fresh Vegetables
8-pages with instructions for canning several different vegetables, PDF format, GH 1454
University of Missouri Extension
Canning Vegetables
5-pages instructions and chart, PDF format; no. 9.348
ColoradoStateUniversity Extension
Drying Foods
Preparing Safer Jerky
Pub# FDNS-E-43-11, PDF format, 3 pages
University of GeorgiaCooperative Extension
Drying Fruits and Vegetables
Pub # FDNS-E-43-10, PDF format, 12 pages
University of GeorgiaCooperative Extension
Drying Herbs, Seeds and Nuts
Handout on drying of herbs, seeds and nuts, Pub #3086, PDF, 2 pages
Clemson Extension, South Carolina
Jams and Jellies
Making Jams and Jellies
Link to website featuring a variety of jelly, jam, marmalade recipes and topics related to jam and jellied products.
NationalCenter for Home Food Preservation
Jams and Jellies
PDF file that is an excellent handout for 4-H'ers and those with little experience.
6-pages, Jams and Jellies, FDNS-E-438.
University of GeorgiaCooperative Extension
Jams and Jellies from North Dakota Fruits
16-pages in PDF format, variety of recipes and includes syrups, FN-590.
North DakotaStateUniversityExtension
Making Fruit Spreads
5-pages in PFD with recipes,information on remakingsoft jams and jellies; PM 1366.
IowaStateUniversity Extension
Making Jams, Jellies and Fruit Preserves
64-page document on making jams and jellies. An excellent resource that could be printed and sold as a booklet.Can be purchased from WI for $4 per book. #B2909.
Pickled and Fermented Products
Pickled Products
An 8-page PDF fact sheet from University of Georgia Extension Service with information and recipes on fermented/brined pickles, quick and fresh pack, fruit pickles and relishes: #FDNS-E-43-7
Sauerkraut
Sauerkraut: fact sheet from Penn State University Extension; 2-page PDF fact sheet; with step by step sauerkraut preparation, freezing process, hot, or raw pack information.
Flavored Vinegars
Flavored Vinegars:a 4-page PDF fact sheet from University of Georgia Cooperative Extension includes fruit (raspberry) and herb vinegars, preparing jars and bottles, types of vinegar, and storage:#FDNS-E-1
Causes and Possible Solutions for Problems with Pickled Foods
2-page fact sheet form the NationalCenter for Home Food Preservation, includes soft, slippery pickles, bitter taste, shriveled, dark, spotted, faded, and white sediment in jar.
Fact Sheets and Recipes for Specific Foods
Food Preservation recipes, times and methods for canning, freezing, drying foods, pickling, jams and jellies, curing and smoking, and storage are available at the National Center for Home Food Preservation website, sponsored by USDA:
Miscellaneous Food Preservation References and Resources
USDA’s listing of publications, found on the Home Food Preservation website:
USDA’s “Complete Guide to Home Canning” publication, 2006 revision. Note this is not a new book; rather it is the latest update just approved by USDA. It includes introduction and 7 chapters on home canning principles;canning fruit; tomatoes; vegetables; meat, poultry, seafood; fermenting, pickling; and jams and jellies.
For information on food preservation supplies and ingredients and other extension resources, including website links (site provided by the NationalCenter for Home Food Preservation, sponsored by USDA):
Prepared by: Drusilla Banks, Barbara Farner, Jananne Finck, Phyllis Herring, Carol Schlitt, and Sarah Todd. Updated 4/16/09-jf.
University of IllinoisU.S. Department of Agriculture Local Extension Councils Cooperating
University of Illinois Extension provides equal opportunities in programs and employment.
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