food preservation publications
Canning, Freezing and Drying
Canning Pumpkin Butter and Mashed or Pureed Squashes
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.
Number: FDNS-E-74 Date: 11/06 Pages: 0 Author Information
PDF Food Preservation: Processing Jams and Jellies
Information on basic steps in making jelly or jam, a few recipes, and how to process jelly or jam in a boiling water canner.
Number: FDNS-E-37-1 Date: 07/07 Pages: 3 Author Information
PDF Food Preservation: Using Boiling Water Canners
Directions and safe procedures for using boiling water canners.
Number: FDNS-E-37-2 Date: 02/05 Pages: 2 Author Information
PDF Food Preservation: Using Pressure Canners
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.
Number: FDNS-E-37-3 Date: 02/05 Pages: 4 Author Information
PDF Making Apple Cider
Directions and tips on safely making apple cider at home. Includes how to make the cider, safety considerations and storage.
Number: FDNS-E-91 Date: 11/03 Pages: 4 Author Information
PDF Purchasing and Using ClearJel®
What ClearJel® is, how it is used, and where to purchase it.
Number: FDNS-E-116 Date: 07/05 Pages: 2 Author Information
PDF Should I Vacuum Package Food at Home?
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.
Number: FDNS-E-46 Date: 03/99 Pages: 0 Author Information
PDF 
HTML So Easy to Preserve
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.
Number: B989 Date: 09/06 Author Information
For SalePreserving Food Series
Canning Fruit
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.
Number: FDNS-E-43-01 Date: 07/01 Pages: 6 Author Information
PDF Canning Tomatoes and Tomato Products
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.
Number: FDNS-E-43-02 Date: 07/00 Pages: 12 Author Information
PDF Canning Vegetables
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.
Number: FDNS-E-43-03 Date: 07/00 Pages: 6 Author Information
PDF Freezing Fruit
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.
Number: FDNS-E-43-04 Date: 07/00 Pages: 6 Author Information
PDF Freezing Vegetables
Freezing is an excellent way to preserve fresh vegetables. This guide outlines the safe processes of freezing vegetables at home.
Number: FDNS-E-43-05 Date: 07/00 Pages: 6 Author Information
PDF What To Do if the Freezer Stops
Recommendations on how to most efficiently preserve your food in the event that the power to your freezer goes out. Describes which foods to save and which to discard.
Number: FDNS-E-43-06 Date: 07/00 Pages: 2 Author Information
PDF | SpanishPickled Products
How to preserve pickled products safely at home, including information on ingredients, equipment and how to avoid spoilage.
Number: FDNS-E-43-07 Date: 07/00 Pages: 8 Author Information
PDF Jams and Jellies
Directions and safe procedures for preserving jams, jellies, butters, conserves, marmalades and preserves.
Number: FDNS-E-43-08 Date: 07/00 Pages: 6 Author Information
PDF Uncooked Jams and Jellies
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.
Number: FDNS-E-43-09 Date: 07/00 Pages: 2 Author Information
PDF Drying Fruits and Vegetables
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.
Number: FDNS-E-43-10 Date: 07/00 Pages: 12 Author Information
PDF Preparing Safer Jerky
Directions on properly preparing, drying and storing jerky.
Number: FDNS-E-43-11 Date: 06/03 Pages: 3 Author Information
PDF Jellied Products without Added Sugar
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.
Number: FDNS-E-43-12 Date: 07/02 Pages: 4 Author Information
PDF Freezing Animal Products
Steps on handling food before, during and after freezing to produce a high quality, safe product.
Number: FDNS-E-43-13 Date: 07/02 Pages: 8 Author Information
PDF Freezing Prepared Foods
<i>Freezing Prepared Foods</i> contains a listing of the general advantages and disadvantages of freezing foods, packaging and storage information, and freezing directions on numerous foods.
Number: FDNS-E-43-14 Date: 07/02 Pages: 12 Author Information
PDF Sensational Salsas
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.
Number: FDNS-E-43-16 Date: 07/05 Pages: 16 Author Information
PDF | SpanishFlavored Vinegars
Directions and safe procedures for making flavored vinegars with herbs and fruits at home.
Number: FDNS-E-43-17 Date: 11/06 Pages: 4 Author Information
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