Blog Banner

Food Safety & Preservation

Latest food safety and preservation information from Cook County Extension
fruit boxes1

2007 Food Preservation Resources

Posted by Ron Wolford -

Canning High Acid Foods

Using Boiling Water Canners

2-page fact sheet describing process for using Boiling Water Canners, PDF format

University of Georgia Extension Service

Preserving Food: Canning Fruit

6-page brochure including equipment, process and table of directions for canning fruits, PDF format

University of Georgia Extension Service

Preserve It Right: Canning Fruits

9-page brochure including equipment, types of pack, information on altitude and discussion of typical problems, available in PDF format

Iowa State University


Canning Tomatoes

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

The Ohio State University Extension

Canning and Freezing Tomatoes

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

Iowa State University Extension

Canning Tomatoes and Tomato Products

12-page handout that includes basics of canning tomatoes and processing time charts. Select FDNS-E-43-2 in PDF format.

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

Kansas State University

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.

University of Georgia Extension Service

How to Can Fresh Vegetables

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

University of Missouri Extension

Canning Vegetables

4-pages instructions and chart, PDF format

Colorado State University Extension

Drying Foods

Preparing Safer Jerky

Pub# FDNS-E-43-10, select PDF format, 3 pages

University of Georgia Extension Service

Drying Fruits and Vegetables (some have Jerky included)

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

University of Georgia Extension Service

Drying Herbs, Seeds and Nuts

Click on "Food Safety, Nutrition, Diet and Health", select #3086, PDF, 2 pages

Clemson Extension, South Carolina

Jams and Jellies

Making Jams and Jellies

Link to website featuring numerous and variety of jelly, jam, marmalade recipes and topics related to jams and jellies.

National Center for Home Food Preservation ­

Jams and Jellies

PDF file that is well-written, attractive and accurate. This is an excellent handout for 4-H'ers and those interested in making jams and jellies with little prior experience. Six pages, Jams and Jellies, FDNS-E-438.

University of Georgia Extension Service

Jams and Jellies from North Dakota Fruits

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

North Dakota Extension

Making Fruit Spreads

Five pages in PFD with recipes and information on remaking soft jams and jellies.

Iowa State University 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, $5 per book.

Pickled and Fermented Products

Pickled Products

Pickled Products: scroll down list to Pickled Products, an 8-page PDF fact sheet from University of Georgia Extension Service; attractive fact sheet with information and recipes on fermented/brined pickles, quick and fresh pack, fruit pickles and relishes.


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: scroll down to flavored vinegars fact sheet; a 4-page PDF fact sheet from University of Georgia Extension Service includes fruit (raspberry) and herb vinegars, preparing jars and bottles, types of vinegar, and storage.

Causes and Possible Solutions for Problems with Pickled Foods

Two-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.

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:

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

Prepared by: Barbara Farner, Drusilla Banks, Carol Schlitt, Sarah Todd, Phyllis Herring, and Jananne Finck. Updated 3/22/07-jf.

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

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

Please share this article with your friends!
Share on Facebook Tweet on Twitter Pin on Pinterest