Try Adding Into Food A side view of a cooking class and the students learning which fresh herbs and veg they are going to be adding to the pizzas they are making from scratch in class in a school they attend in the North East of England. One of the students is pulling a face after tasting the herb.

Food Preservation Resources

Preserve food safely with trusted, research-based guidance.

Find reliable information on canning, freezing, and drying foods at home using methods tested for safety and quality. These resources are from the University of Wisconsin–Madison Division of Extension and other university Extension programs.

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How to Preserve Safety

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Canning

Learn how to preserve food safely using boiling water canning and pressure canning methods.

Guidance and Best Practices

Safe Substitutions in Home Canning

Care and Use of a Pressure Canner (B2593)

Pressure Can It Right

Steam Can It Right

Put a Lid On It

Play It Safe! Safe Changes and Substitutions to Tested Canning Recipes

Jar It Right!

Canning Vegetables Safely (B1159)

Canning Fruits Safely (B0430)

Caution against canning elderberries, white-fleshed peaches

Canning Salsa Safely (B3570)

Canning Meat, Wild Game, Poultry and Fish Safely (B3345)

Recipes

Tomatoes Tart & Tasty (B2605) – Revised 2021

Freezing

Guidance and Best Practices

Freezing Fruits and Vegetables (B3278)

Drying

Guidance and Best Practices

Making Safe Jerky in a Home Dehydrator

Picking and Fermenting

Recipes

Homemade Pickles and Relishes (B2267)

Make your Own Sauerkraut (B2087)

Yogurt Made Simple (Oregon State University)

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 less than 12 hours and the product is subsequently stored in the refrigerator for up to 2 weeks. This product can not be safely canned.