Canning, Freezing and Drying
More Information · 2006 A discussion of the safety issues with canning pumpkin butter or mashed squashes at home, with a recommendation to not experiment and try this product. More Information · 3 pages · 2011 Information on basic steps in making jelly or jam, a few recipes, and how to process jelly or jam in a boiling water canner. More Information · 2 pages · 2011 Directions and safe procedures for using boiling water canners. More Information · 4 pages · 2011 Using Pressure Canners includes the evolution of pressure canners, tips identifying and fixing conditions hazardous to pressure canning, and the steps involved for successful pressure canning. More Information · 4 pages · 2003 Directions and tips on safely making apple cider at home. Includes how to make the cider, safety considerations and storage. More Information · 2 pages · 2005 What ClearJel® is, how it is used, and where to purchase it. More Information · HTML · 1999 Precautions and risks associated with vacuum packaging food for storage at home. Includes issues related to safety of the foods, but not directions on how to vacuum package. More Information · 2006 The University of Georgia Cooperative Extension is pleased to offer a new 5th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas. Preserving Food SeriesMore Information · 6 pages · 2013 Directions for safely and successfully canning fruit at home. Includes preparation of fruits for canning and how to process them in a boiling water canner. More Information · 12 pages · 2013 Guide to safely canning tomatoes and tomato products at home. Includes safety considerations, acidification of tomatoes, and preparation and processing procedures for a variety of tomato products to be canned at home. More Information · 6 pages · 2013 Instructions on pressure canning vegetables safely at home. Includes food safety concerns, how to prepare the vegetables and how to process them in a pressure canner. More Information · 6 pages · 2000 How to freeze fruit at home: selecting freezer containers, preparing the fruit, types of packs, using artificial sweeteners, preventing discoloration, and packaging, labeling and storing. More Information · 6 pages · 2000 Freezing is an excellent way to preserve fresh vegetables. This guide outlines the safe processes of freezing vegetables at home. More Information · 8 pages · 2000 How to preserve pickled products safely at home, including information on ingredients, equipment and how to avoid spoilage. More Information · 6 pages · 2013 Directions and safe procedures for preserving jams, jellies, butters, conserves, marmalades and preserves. More Information · 2 pages · 2000 Information on making and preserving uncooked jams and jellies. Information on basic steps in making uncooked jelly or jam, a few recipes, and how to store the jelly. More Information · 12 pages · 2000 Information on the various methods of drying fruits and vegetables safely. Includes recommended preparation steps and drying times, and how to package and store dried foods. More Information · 3 pages · 2011 Directions on properly preparing, drying and storing jerky. More Information · 4 pages · 2002 Methods and recipes for making jellied products without sugar. Information on basic steps in making jelly or jam, a few recipes, and how to store jellied products without added sugar. More Information · 8 pages · 2002 Steps on handling food before, during and after freezing to produce a high quality, safe product. More Information · 12 pages · 2011 Freezing Prepared Foods contains a listing of the general advantages and disadvantages of freezing foods, packaging and storage information, and freezing directions on numerous foods. More Information · Español · 16 pages · 2011 Directions on safely canning salsa at home in a boiling water canner, how to choose ingredients, and preparation procedures. Contains 6 tomato-pepper salsas, tomatillo salsa verde, jicama salsa, mango salsa, peach salsa and cranberry salsa. More Information · 4 pages · 2012 Directions and safe procedures for making flavored vinegars with herbs and fruits at home.
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Preserving 
