UC Food Safety 

Home Food Preservation

• Freezing Fruit (UGA Publication - PDF 518k)
• Freezing Prepared Foods (UGA Publication - PDF 554k)
• Let's Preserve Apples (PSU Publication - PDF 522k)
• Let's Preserve Blueberries (PSU Publication - PDF 462k)
• Let's Preserve Cherries (PSU Publication - PDF 114k)
• Let's Preserve Fruit Pie Fillings (PSU Publication - PDF 124k)
• Let's Preserve Jelly, Jam, Spreads (PSU Publication - PDF 580k)
• Let's Preserve Peaches, Apricots, Nectarines (PSU Publication - PDF 69k)
• Let's Preserve Pears (PSU Publication - PDF 57k)
• Let's Preserve Peppers (PSU Publication - PDF 733k)
• Let's Preserve Quick Process Pickles (PSU Publication - PDF 523k)
• Let's Preserve Sauerkraut (PSU Publication - PDF 67k)
• Let's Preserve Snap Beans (PSU Publication - PDF 466k)
• Preparing Safer Jerky (National Center for Home Food Preservation)
• Preserve the Harvest-Figs (Utah State Publication - PDF 124k)
• Preserver the Harvest-Pomegranates (Utah State Publication - PDF 123k)
• Proper Processing of Wild Game and Fish (PSU Publication - PDF 142k)

Food Preservation Outbreaks

• Botulism from home canned green beans - Spokane 2009 (411 KB)

Other Resources

• Ball Blue Book
  A comprehensive source for home canning information.
• Canning Pumpkin Butter and Mashed or Pureed Squashes
  It is not possible at this point to evaluate a recipe for pumpkin or mashed squash for canning potential by looking at it. At this point, research seems to indicate variability of the products is great, and in several ways that raise safety concerns. It is best to freeze pumpkin butters or mashed squash. The information at this web site explains why.
• Clemson University Extension
  This site offers information on canning, pickling, freezing, drying and fermenting foods. It has information on equipment, foodborne illness and other food safety information. All information is viewable in both HTML and PDF formats.
• Food and Drug Administration, Center for Food Safety and Applied Nutrition
  Approximate pH of Foods and Food Products. The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.
• National Center for Home Food Preservation
  This website is for science-based information on home food preservation for Extension educators, other educators and home food preservers.
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• North Carolina State University
  This site offers information on a variety of foods, with a large number of consumer publications on food safety and preservation, as well as the different foodborne organisms that cause illness.
• North Dakota State University Extension Service
  This site has information on the safe preparation and preservation of wild game in addition to the more traditionally preserved foods. Most topics are viewable from the website.
• Penn State University
  A searchable database with national and Penn State publications. Links to a number of useful tools: kitchen measurement converter, elevation determination, list of suppliers of canning equipment and ingredients.
• University of Georgia
  A number of home preservation publications are available to order or online. The book "So Easy to Preserve" is available for purchase and is a comprehensive home food preservation manual with methods and recipes conforming to the latest USDA food preservation recommendations. The latest version includes: canning, freezing, drying, pickling, and jams/jellies.
• Utah State University Extension
  Utah State has the complete USDA Home Canning Guide on this website. A new publication is available on the safety of canning quick breads. Canning is not recommended as there is a risk of botulism from these products.

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