So Easy to Preserve

We are pleased to offer the 6th edition of So Easy to Preserve.  Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and 2 revised product recommendations in this edition.

Book Chapters

Each chapter includes a list of most frequently asked questions and a table of problems, causes and ways to prevent the problem from happening again. Each chapter is followed by a pocket page that allows you to keep notes and favorite recipes at your fingertips.

Preserving Foods

Different methods of food preservation, how they work, the costs to consider and the amounts of foods needed are included to help you select the best method for your lifestyle and product.


The basics of canning...which method is safe, what equipment will be needed, how to actually perform the steps to ensure a safe product...are provided. Directions are listed for canning many different products.

Pickled Products

Ingredients and equipment needed for successful pickling are discussed. Recipes for cucumber and other vegetable pickles, fruit pickles and a wide assortment of relishes provide the opportunity to add spice to your meals.

Sweet Spreads and Syrups

Jellies, jams, preserves, marmalades, conserves, butters, syrups, refrigerator/freezer jams and jellies, products without added sugar...this chapter has it all. The variety of recipes help you choose the product that is right for you.


Freezing is always a safe alternative, but what will the quality of the finished product be like? Details are included about how freezing affects food, which foods do not freeze well, what to do when your freezer breaks down and how to freeze more than 150 different foods.


Drying is the oldest form of food preservation, and now with electric food dehydrators, it is easier than ever. From tips to help you prepare safer jerky to tips that keep your fruits from darkening, this chapter is where you will find it.

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Free Recipes

  • Ingredients

    • 4 tablespoons butter (2 oz.), softened to room temperature
    • 1 clove garlic, minced
    • 1 medium onion, chopped
    • 12 cherry or grape tomatoes, halved
    • 2/3 cup half & half
    • 1 teaspoon ground cumin or dried oregano
    • 1 tablespoon high quality chili powder (chipotle chili powder is preferred)
    • 4 cups thawed corn kernels


    • ¼ cup cilantro leaves, roughly chopped
    • ½ cup crisp bacon crumbles (optional)


    1. Melt the butter in a 10- or 12-inch skillet over medium-low heat. Add the minced garlic and chopped onion, and saute about 5 minutes.
    2. Add tomatoes, cream, cumin or oregano, and chili powder; simmer 3 minutes.
    3. Add the corn and simmer another 3 to 5 minutes. Salt and pepper to taste.
    4. Garnish with cilantro and bacon (optional).

    Serving Suggestion

    This makes a great side dish with grilled salmon, shrimp, pork tenderloin, or anything that stands up to a little spice.

    (September 2005)

    Source: So Easy to Preserve: Freezing. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)

  • Ingredients

    • 4 cups rolled oats
    • 2 cups nuts - mix your favorites, like almonds, walnuts, cashews and pecans
    • 1/3 cup brown sugar
    • 2 tablespoons flour
    • 1 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/3 cup honey
    • 1/2 cup vegetable oil
    • 1 teaspoon vanilla
    • 2 cups diced dried fruits such as pears, apples, apricots, and raisins


    1. Stir the oats and nuts together. Bake in a large shallow pan in a 350°F oven for 15 minutes.
    2. Mix the brown sugar, flour, cinnamon and salt thoroughly. Combine the honey with vegetable oil and vanilla, mixing well.
    3. When oats and nuts are removed from the oven, stir in the brown sugar and flour mixture. Then blend in the honey mixture, combining thoroughly with the dry mix. Spread evenly in the shallow pan.
    4. Return to the oven for 10 more minutes, or until golden, stirring once or twice while baking.
    5. Transfer to a large bowl or cool shallow pan and let cool. Add the dried fruits of your choice.
    6. Pack the well-cooled granola in airtight containers. Store in the refrigerator for the longest shelf life.

    (September 2005)

    Source: So Easy to Preserve: Drying. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)

  • Yield: About 9 pint jars or 4-5 quart jars


    • 6 cups chopped tomatoes
    • 2 cups chopped tomatillos
    • 1 cup chopped onion
    • 1 cup sliced carrots
    • 1 cup chopped red bell pepper
    • 1 cup chopped green bell pepper
    • ½ cup chopped and seeded hot pepper
    • 6 cups whole kernel corn, uncooked (frozen corn kernels may be used if thawed first)
    • 2 teaspoons chili powder
    • 1 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 1 teaspoon salt
    • 1 tablespoon hot pepper sauce
    • 5 cups tomato juice
    • 2 cups water


    Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

    1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.
    2. Wash, peel and core tomatoes; chop and measure 6 cups. (To peel tomatoes, place washed tomatoes in boiling water for about 30 to 60 seconds or until skins split; immediately place in cold water and slip off skins.) Remove the husks from tomatillos, wash well and core; chop and measure 2 cups. Peel and wash onions and carrots before slicing or chopping and measuring. Wash peppers, remove seeds and chop before measuring.
    3. Combine all prepared vegetables with the seasonings, tomato juice and water in a 12-quart stockpot. (Caution: Do not add thickeners at any point.) Heat to boiling, then reduce heat and simmer for 15 minutes.
    4. Fill solids into the hot, clean jars, filling each jar about halfway. Cover with remaining liquid, leaving 1-inch headspace.
    5. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
    6. Process following the recommendations in Table 1 or Table 2 according to the method of canning used.

    Table 1. Recommended process time for Spicy Tomato Vegetable Soup in a dial-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
    Hot Pints 60 min 11 lb 12 lb 13 lb 14 lb
    Quarts 75 11 12 13 14

    Table 2. Recommended process time for Spicy Tomato Vegetable Soup in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Pints 60 min 10 lb 15 lb
    Quarts 75 10 15

    *Cautions: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

    These processing times cannot be used for soups containing seafood. For other vegetable, vegetable-meat or vegetable-seafood soup procedures, please see the Soup canning directions from the USDA Complete Guide to Home Canning at

    Source: So Easy to Preserve: Canning Vegetables. 2005. National Center for Home Food Processing and Preservation and the Cooperative Extension Service, University of Georgia, Athens. (Video)


  • The So Easy to Preserve videos are an Mfocus Consulting production for

    The University of Georgia
    Cooperative Extension Service
    Department of Foods & Nutrition
    College of Family & Consumer Sciences

    Produced & Directed by
    Bob Molleur

    Technical Adviser
    Elizabeth L. Andress, PhD
    Professor & Extension Food Safety Specialist
    The University of Georgia
    Director, National Center for Home Food Processing and Preservation

    Written by
    Athalie White
    Ann Ford
    Elizabeth L. Andress, PhD
    Judy A. Harrison, PhD

    Show Hosts
    John J. Cornetta
    Maureen Petrosky

    Studio Kitchen Assistants
    Judy A. Harrison, PhD
    Professor & Extension Food Safety Specialist
    The University of Georgia

    Allison M. Oesterle
    Educational Program Assistant
    The University of Georgia

    Joann Banks
    EFNEP Field Specialist
    The University of Georgia

    Elaine M. D'sa, PhD
    Research Coordinator
    The University of Georgia

    John Godwin
    George Foster
    Bob Molleur

    Production Assistants
    Stewart McAlpine
    Athalie White

    Music Composed & Performed by
    Mark Maxwell
    Maxwell Sound Recording Studio
    Athens, Georgia

    Graphic Design & Animation by

    Edited by
    George Foster

    Additional special appreciation is extended to the following who volunteered their time to assist us with location shooting:
    Diane Metz, Extension Nutrition, Family and Consumer Sciences Advisor, and Mario Moratorio, Small Farms Advisor, both with the University of California Cooperative Extension, and Pearl Eddy, Master Food Preserver, Solano County, California.

    Additional photography credits:

    1. Photomicrograph of Clostridium botulinum bacteria. Provided by Centers for Disease Control and Prevention, Atlanta, GA.
    2. Video of Growth & Division of Budding Yeast (Saccharomyces cerevisiae). © P.G. Meaden, author. Licensed for use, ASM MicrobeLibrary

    This material is based on work supported by the Cooperative State Research, Education and Extension Service, U. S. Department of Agriculture, under Agreement No. 00-5111-9762.

    Special Thanks

    The Westye Group Southeast



    Mt. Olive

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