Information on home food safety, including canning and freezing sauerkraut, pickles, meat, poultry, vegetables, fruits, beans, fruit pie fillings, jellies, jams and spreads. Tips on harvesting and preserving herbs and spices and home cheesemaking.
A popular snack, jerky is meat that has been salted, seasoned, and dried until most of the moisture is removed. Because of its very low moisture content, it can be stored for several weeks without refrigeration. More
Safety of home preserved venison begins as soon as the animal is killed and continues throughout the preservation process. Use proper techniques for handling the meat from field to freezer or jar. More
Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Their smooth, spreadable texture makes them an ideal substitute for butter on bread, toast, or muffins. More
Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.
Learn the proper procedures for freezing or canning pears. Recommended varieties for preservation include Bartlett, Bosc, Anjou, and Comice. Keiffer is acceptable, and Seckel pears are suitable for pickled and spiced products. More
乐动体育注册 Catherine Nettles Cutter, Ph.D., Martin Bucknavage
Meat and poultry can be preserved for longer-term storage through canning, drying, or freezing. Learn the preservation techniques that provide the opportunity to safely consume these products well beyond the time they were harvested. More
Red beets can be preserved in a variety of ways. Beets can be pressure canned, frozen, or acidified with vinegar to pickle and then boiling water bath or atmospheric steam canned. There are even directions for beet relishes and for drying beets. More
Chutney is a relish-type condiment usually made from a variety of fruits, seasonings, sugar, and vinegar. Newer recipes have been developed using both green and ripe tomatoes and other vegetables. More