Home Food Preservation

Program Contact: Lizann Powers Hammond, Food & Nutrition
(509) 735-3551 • powers@wsu.edu

At home food preservation can be a rewarding experience, but proper steps must be followed in order to ensure safety.  It can be tempting to try that old recipe passed down through the generations, but we don’t recommend it!  Many of those old recipes are no longer safe by today’s standards. It’s not worth taking the chance of making your family and friends sick!

You can trust that all of the resources listed on these pages are chock full with current research-based information, and every recipe has been lab tested to ensure it’s safety for your family.

Extension Publications

Fruits & Vegetables

Meat, Seafood, Poultry and Eggs

Spanish Publications

 Extension Fact Sheets

 Other Research-Based Resources

MFP-Logo-Pic

Interested in joining our Master Food Preservers of Benton & Franklin Counties?
Learn more about this program.

 

 

 

Contact Extension

Lizann Powers Hammond

Regional Specialist,
Food & Nutrition

5600 W Canal Dr, Ste E
Kennewick, WA 99336

509-735-3551
Email

 

Tips for Success

  • Use research-based, laboratory tested, up-to-date recipes from the resources on this page.
  • Follow directions carefully, including the appropriate use of water bath canners and pressure canners.
  • Date and store home-canned foods no more than 12 months between 50-70 degrees F.  Avoid direct sunlight.

 

“Pack it right, Can it right, Store it right” from the University of Georgia Extension

 

Additional Resources

 

What will you preserve?

Learn to grow your own
Learn to grow your own

OR

Buy Locally

Buy locally

 

 

Still have a question?

Contact us
We’re here to help!