Applesauce jars on porch railing

Are you canning foods or making a new sauce and have some food safety questions?
Are you trying to make a fermented product, like yogurt, sauerkraut and have some safety questions?
Do you have any food preparation or food handling questions?

Resources to help answer your food preservation questions

If you are looking into food preservation, please visit the National Center for Home Food Preservation (NCHFP).

NCHFP sells the resource publication "So Easy To Preserve"; visit https://setp.uga.edu to purchase a copy. 

University of New Hampshire Cooperative Extension offers pressure canner gauge testing

Read "Home Canning and Botulism" by the Centers for Disease Control and Prevention for information on botulism in canned foods.

PennState Extension offers a wide range of home food preservation factsheets and publications.

Washington State University Extension provides publications on equipment use and care, processing, storage and more. 

For questions about safe handling and cooking of meat and poultry, visit USDA's Meat and Poultry Hotline or call 1-888-MPHotline (1-888-674-6854). The Hotline is open year-round Monday through Friday from 10 a.m. to 6 p.m. ET (in English or Spanish). Recorded food safety messages are available 24 hours a day.

 

 

 

Note: References to commercial products, trade names, or brand names is for information only, and no endorsement or approval is intended.

 

Cover of USDA Complete Guide to Home Canning

USDA Complete Guide to Home Canning (2015)

Download the Guide through the National Center for Home Food Preservation or purchase a printed copy from the Purdue University Extension Education Store