Home Food Preservation Links and Resources

 

(These links are provided as a service to readers of our web site.  While we have made every effort to include sites, resources and links that are reputable and that provide safe and effective advice, methods and recipes, the user must take responsibility for making decisions based on the information provided on the National Center for Home Food Preservation website, used as the go-to site for research based information. Please contact us if you have any questions about a resource listed here.)

 

Recommended methods 

Canning 
Freezing 
Using vacuum systems 
Dehydration 
Fermentation 
Make pickles 
Make jams, jellies, preserves 
Cold storage/root cellaring

 

Email your home food preservation question (or call 203-407-3163)

Home food preservation workshops in Connecticut

Add your name to the home food preservation email list

 

Web sites

National Center for Home Food Preservation (at the University of Georgia)

Fresh Preserving (Ball/Kerr)

Pennsylvania State University So Easy To Preserve series

 

Books

USDA (United States Department of Agriculture) Complete Guide to Home Canning, 2009

Contains information about canning fruits, vegetables, meats, fish, poultry and combination foods

Download PDF copy from here

 

Putting Food By, 5th edition, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan; edited by Stephen Schmidt,  published by Plume, May 25, 2010

Contains information about canning, freezing, dehydration, pickling, fermentation, and cold storage

 

So Easy to Preserve, University of Georgia, www.uga.edu/setp (mail order form found here)

Contains information about canning, freezing, pickling, and dehydration

 

Ball Blue Book Guide to Preserving, Alltrista Consumer Products, June 2004

Contains information about canning, freezing, pickling and dehydration

 

Ball Complete Book of Home Preserving, by Judi Kingry and Lauren Devine, published by Robert Rose, 2006

Contains information about canning and pickling

 

Root Cellaring: Natural Cold Storage of Fruits & Vegetables, 2nd edition, by Mike Bubel and Nancy Bubel, published by Storey Publishing, LLC, January 9, 1991

Considered the best source of information about cold storage

 

The Art of Fermentation, by Sandor Ellix Katz, published by Chelsea Green Publishing, 2012

Explores fermentation of vegetables, fruits, grains, milk, bean, meats and more

 

Canning methods, problems and pointers

Avoiding Common (Major and Minor) Canning Mistakes

Kathleen Riggs, Utah State University

 

Common canning problems

Clemson Cooperative Extension

 

Canning Pumpkin Butter and Mashed or Pureed Squashes

Elizabeth L. Andress, Ph.D., National Center for Home Food Preservation

 

Safety of canned bread and cakes

Pennsylvania State University

 

Making fermented dill pickles

Ohio State University

 

Making sauerkraut

Pennsylvania State University

 

Home preservation of game meats

Proper processing of wild game and fish

 

Preserving garlic in oil

Garlic:  Safe methods to store, preserve and enjoy

Linda Harris, University of California, Davis

 

Food preservation without sugar or salt

Patricia Kendall, Colorado State University