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.

Safe Preserving Resources

Explore recipes and resources to support you in safely preserving food for you and your family.

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Resources

University of Minnesota Extension’s mini modules on food preservation basics: Pressure Canning 101, Boiling Water Canning Method, Jam and Jelly Basics, and more.

National Center for Home Food Preservation

Canning tips from the North Central Region Food Safety Extension Network:

Jar It Right!

Oops! Remaking Jams and Jellies

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

Pressure Can It Right

Put a Lid On It

Steam Can It Right

Safe Preserving Recipes

Freezing

Freezing Fruits and Vegetables (B3278)

Canning

Safe Substitutions in Home Canning
Canning Fruits Safely (B0430) – updated 2020 Caution against canning elderberries, white-fleshed peaches
Canning Meat, Wild Game, Poultry and Fish Safely (B3345)
Canning Salsa Safely (B3570)
Canning Vegetables Safely (B1159)
Tomatoes Tart & Tasty (B2605) Newly revised in 2021!
Care and Use of a Pressure Canner (B2593)

Drying

Making Safe Jerky in a Home Dehydrator

Pickling and Fermenting

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 overnight (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.