Food preservation is the art-and-science of creating conditions wherein food lasts longer than a few days-or-weeks after harvest. These technologies inhibit or prevent the growth of unwanted bacteria, fungi, or yeasts that cause spoilage, or disease. They also prevent oxidation of fats which lead to unwanted biochemicals that wreck the flavors of foods… if you’ve ever tasted rancid butter, you know that you never want to taste that again.
Common Canning Questions (PDF)
Food Preservation Resources (PDF)
Safety While Canning- Botulism (PDF)
Slow Cooking from Start to Finish (PDF)