Food Preservation

Whether you're preserving your harvest or you've purchased locally grown fruits or vegetables, canning, freezing, and drying can be effective ways to serve foods that taste harvest-fresh at a later date. To ensure that the products you serve are safe, it is important to follow tested guidelines for safely preserving foods by these methods. Cooperative Extension offers both information and hands-on, small group training in a variety of home food preservation topics.

Resources

National Center for Home Food Preservation Website at http://nchfp.uga.edu/
The site includes science-based information on home food preservation, publications, and links to other Extension sites. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

So Easy to Preserve, University of Georgia, Cooperative Extension, 6th Edition (July 2014).
This edition contains the latest U.S. Department of Agriculture recommendations for safe food preservation, along with step-by-step instructions and in-depth information for both the new and experienced food preserver. For more information and to order, visit: http://setp.uga.edu/

The Cornell Food Venture Center (CFVC) provides comprehensive assistance to beginning and established food entrepreneurs to help enhance food safety, satisfy regulatory compliance and promote economic development. The CFVC provides access to educational materials, industry resources, workshops, and direct assistance for product and process validation for safety and stability, as well as guidance in local, state, and federal regulations for food manufacture

Master Food Preserver Classes and Certification:  CCE Niagara offers Master Food Preservation classes periodically.   Click on the Events tab to learn more!

Last updated April 17, 2025