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Food Preservation

Last modified 2007-11-06 09:03

Canning season is in full swing. Green beans, sweet corn, tomatoes and other abundance from the garden or produce stand will provide healthy, delicious meals this winter, if it is processed and stored safely.

Ohio State University Extension offers information on selecting, storing, canning and freezing vegetables and fruits. The following links to fact sheets are posted in PDF format, which requires the use of Adobe Acrobat Reader. If you do not have Acrobat Reader installed on your computer, click here for a free download of the program: Adobe Acrobat Reader

PRESSURE CANNER LID CHECKS: Bring in your canner lid with dial gauge to have it tested for accuracy, and pick up the latest Extension fact sheets on home canning and freezing:
Tuesday, August 7 from 9:00 a.m. to noon in the Extension office
Wednesday, September 26 from 9:00 a.m. to 1:00 p.m. at Lehman's Hardware in Mt. Hope
Thursday, September 27 from 9:00 a.m. to 1:00 p.m. at Lehman's Hardware in Kidron

Produce the Safe Way

Safe Handling of Fruits and Vegetables

Beans	Sweet Corn	Peppers	Pumpkins and Squash
Tomatoes	Grapes	Melons	Apple Cider and Fruit Juices
Herbs	Root Crops	Apples	Strawberries, Raspberries & Blueberries

Canning

Canning Basics	Basics for Canning Fruit	Basics for Canning Vegetables
Canning Meat, Poultry and Game	Canning Tomatoes	Canning Tomato Products

Freezing

Freezing Basics

Freezing Fruits

Freezing Vegetables

Freezing Meat, Poultry and Game

Jams and Jellies; Pickling

Jams, Jellies and Other Fruit Spreads	Uncooked Jams and Jellies
Making Fermented Dill Pickles and Sauerkraut	Quick Process Pickles

Miscellaneous

Drying Foods	Preserving Foods for Special Diets	Home Preservation of Fish
Drying Herbs	Making Cider Vinegar	Preserving Water, Juice and Milk
Preserving Pie Fillings

More help

Home FoodPreservation

www.homefoodpreservation.com

Up-to-date information for home food preservation from the United States Department of Agriculture and Cooperative Extension

Find:

"How Do I . . . ?" information on canning, freezing, drying, pickling, making jam and jelly
Frequently Asked Questions (FAQs)
Publications from USDA, National Center, and Cooperative Extension
Preserving Food at Home: A Self Study - an online self-paced course
Seasonal tips, research results, useful links and more!

Brought to you by the National Center for Home Food Preservation at the University of Georgia Extension Foods and Nutrition

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