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Food Preservation

Title Summary Date ID Author(s)
Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

Jul 1, 2011 348-594
Can It Safely Aug 28, 2013 FST-114NP
Dry Curing Virginia-Style Ham

Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).

Dec 18, 2012 458-223
Food Storage Guidelines For Consumers Jan 15, 2013 348-960 (FST-66P)
Freezing Fruits and Vegetables

Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.

May 1, 2009 348-596
Going To Market Feb 7, 2014 ANR-46NP (ANR-99NP)
How to Write a Recipe Mar 11, 2015 FST-155NP
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk Jan 31, 2014 FST-139
Junior Master Food Volunteer Teen Mentor Hours Report Jun 28, 2013 FST-115NP
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets Jun 3, 2013 FST-101NP
Master Food Volunteer Aug 29, 2012 FST-76NP
Master Food Volunteer Application Feb 24, 2015 FST-89NP (FST-187NP)
Master Food Volunteer Foods Demonstration Guide Aug 9, 2013 FST-100NP
Master Food Volunteer Hours Report Oct 1, 2012 FST-85
Master Food Volunteer Program, "Developing the Lesson Plan" Template Jul 10, 2013 FST-103NP
Master Food Volunteer Proposed Project Authorization Form Oct 1, 2012 FST-83
Master Food Volunteer Waiver for Activity Participation Oct 1, 2012 FST-84
Pressure Canning

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Jul 18, 2012 348-585 (FST-73)
Putting It All Together: “How to Write A Recipe” Template Feb 25, 2015 FST-189
Safe Processing of Meat and Poultry Jerky May 18, 2011 458-501
The Effective Volunteer Teacher Jul 10, 2013 FST-102NP
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jun 1, 2009 348-597