Preserving Food Safely: The University of Wisconsin Extension Recommends that You Follow These Up-to-Date Recipes for Preserving Food Safely
New to canning? Penn State University prepared an overview entitled Basics of Home Canning which might be of interest.
Freezing
- Freezing Fruits and Vegetables (B3278)
- Freezer Storage Chart
- How do I….Freeze Foods (National Center for Home Food Preservation, NCHFP)
Canning
- Canning Fruits Safely (B0430)
- Canning Meat, Wild Game, Poultry and Fish Safely (B3345)
- Canning Salsa Safely (B3570)
- Canning Vegetables Safely (B1159)
- Tomatoes Tart & Tasty (B2605)
- Care and Use of a Pressure Canner (B2593)
- How do I…. Can Foods (NCHFP)
- Recommended Canners
- USDA Complete Guide to Home Canning, 2015 revision
Drying
- How do I…. Dry Foods (NCHFP)
- Making Safe Jerky at Home
- Smoking & Curing (includes recipes for making sausage)
Pickling and Fermenting
- Homemade Pickles and Relishes (B2267)
- Make your Own Sauerkraut (B2087)
- Homemade Yogurt
- How do I….Pickle Foods (NCHFP)
- Making Table Wine at Home (University of California-Davis)
- Making Homemade Cheese (New Mexico State University)
- Kimchee (kimchi) This is not a research-tested recipe but should be safe as long as room-temperature holding is limited to overnight (<12 hours) and the product is subsequently stored in the refrigerator for up to 2 weeks. This product can not be safely canned.
Making Jam & Jelly
- Jams, Jellies and Fruit Preserves (B2909)
- Making Low Sugar Jam with Clear Jel
- How do I….Make Jam & Jelly (NCHFP)
Other Resources
- Fresh Preserving (Ball Canning)
- Judging Home-Preserved Foods
- National Center for Home Food Preservation
- So Easy to Preserve (University of Georgia)
- Home Food Safety (Penn State University)
