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Food Safety & Preservation

Latest food safety and preservation information from Cook County Extension
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Home Food Preservation Resources for 2010

Posted by Nancy Kreith -

Canning High Acid Foods

Preserving Food: Using Boiling Water Canners

2-page fact sheet describing process for using Boiling Water Canners, FDNS-E-37-2.

The University of Georgia Cooperative Extension

http://www.uga.edu/nchfp/publications/uga/uga_using_bw_can.pdf

Preserving Food: Canning Fruit

6-page brochure for canning fruits, PDF format, FDNS-E-43-1.

The University of Georgia Cooperative Extension

http://www.uga.edu/nchfp/publications/uga/uga_can_fruit.pdf

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.

Iowa State University Extension

http://www.extension.iastate.edu/Publications/PM1043.pdf

Tomatoes

Canning Tomatoes

3-page fact sheet on canning tomatoes includes boiling water bath and pressure canning processing times. Available in html format, HYG-5336-09.

The Ohio State University Extension

http://ohioline.osu.edu/hyg-fact/5000/pdf/5336.pdf

Canning and Freezing Tomatoes

This is a 4-page handout in PDF format on canning and freezing tomatoes, PM 638.

Iowa State University Extension
http://www.extension.iastate.edu/Publications/PM638.pdf

Preserving Food: 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.

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-02.pdf

Preserving Food: Sensational Salsa

16 page handout that includes ways to safely BWB various tomato and fruit salsas, FDNS-E-43-16

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-16.pdf

Low Acid Canning

Preserving Food: Using Pressure Canners

4-page fact sheet describing step-by-step how to safely preserve food using a pressure canner, PDF format. Pub# FDNS-E-37-3.

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-37-3.pdf

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

The University of Georgia Cooperative Extension

http://www.uga.edu/nchfp/publications/uga/uga_can_veg.pdf

How to Can Fresh Vegetables

6-pages with instructions for canning several different vegetables, PDF format, GH 1454

University of Missouri Extension

http://extension.missouri.edu/explorepdf/hesguide/foodnut/gh1454.pdf

Drying Foods

Preparing Food: Preparing Safer Jerky

Pub# FDNS-E-43-11, PDF format, 3 pages

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-11.pdf

Preparing Food: Drying Fruits and Vegetables

Pub # FDNS-E-43-10, PDF format, 12 pages

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-10.pdf

Drying Herbs, Seeds and Nuts

Handout on drying of herbs, seeds and nuts, Pub #3086, PDF, 2 pages

Clemson Extension, South Carolina

http://www.clemson.edu/extension/hgic/food/pdf/hgic3086.pdf

Freezing Fruits and Vegetables

Preserving Food: Freezing Fruit

How-to publication, Pub # FDNS-E-43-4, PDF, 6 pages

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-04.pdf

Preserving Food: Freezing Vegetables

Complete information on freezing food at home, Pub # FDNS-E-43-5

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-05.pdf

Jams and Jellies

Making Jams and Jellies

Internet Link to website featuring a variety of jellied products and related topics.

National Center for Home Food Preservation ­

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Preserving Food: Jams and Jellies

Good for those with little experience making jellied products, FDNS-E-438, 6 pages.

The University of Georgia Cooperative Extension

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-08.pdf

Jams and Jellies from North Dakota Fruits

16-pages in PDF format, variety of recipes and includes syrups, FN-590.

North Dakota State University Extension

http://www.ext.nodak.edu/extpubs/yf/foods/fn590.pdf

Making Fruit Spreads

5-pages in PFD with recipes, information on remaking soft jams and jellies; PM 1366.

Iowa State University Extension

http://www.extension.iastate.edu/Publications/PM1366.pdf

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.

http://learningstore.uwex.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C60.aspx

Pickled and Fermented Products

Preserving Food: Pickled Products

An 8-page PDF fact sheet with information and recipes on fermented/brined pickles, quick and fresh pack, fruit pickles and relishes: #FDNS-E-43-7

The University of Georgia Cooperative Extension Service

http://www.uga.edu/nchfp/publications/uga/uga_pickled_products.pdf

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.

http://www.uga.edu/nchfp/publications/penn_state/penn_state_sauerkraut.pdf

Preserving Food: Flavored Vinegars

Flavored Vinegars: a 4-page PDF fact sheet from The University of Georgia Cooperative Extension includes fruit (raspberry) and herb vinegars, preparing jars and bottles, types of vinegar, and storage: #FDNS-E-1

http://www.uga.edu/nchfp/publications/uga/uga_flavored_vinegars.pdf

Causes and Possible Solutions for Problems with Pickled Foods

2-page fact sheet form the National Center for Home Food Preservation, includes soft, slippery pickles, bitter taste, shriveled, dark, spotted, faded, and white sediment in jar.

http://www.uga.edu/nchfp/how/can_06/pickleproblems.html

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: http://www.homefoodpreservation.com

Miscellaneous Food Preservation References and Resources

USDA's listing of publications, found on the Home Food Preservation website:

http://www.uga.edu/nchfp/publications/publications_home.html

USDA's "Complete Guide to Home Canning" publication, 2006 revision. Note this is not a new book; rather it is the latest update approved in 2009 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.

http://www.uga.edu/nchfp/publications/publications_usda.html

For information on food preservation supplies and ingredients and other state extension resources, including website links (site provided by the National Center for Home Food Preservation, sponsored by USDA):

http://www.uga.edu/nchfp/links/links_home.html

Prepared by: Drusilla Banks, Barbara Farner, Jananne Finck, Phyllis Herring, Carol Schlitt, and Sarah Todd. Updated 3/8/10-jf.

University of Illinois · U.S. Department of Agriculture · Local Extension Councils Cooperating

University of Illinois Extension provides equal opportunities in programs and employment.



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