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.
- Using and Caring for Your Pressure Canner (PNW421)
- Storing Food for Safety & Quality (PNW612)
- Freezing Convenience Foods (PNW296)
- Making Garlic and Herb Infused Oils at Home (PNW664)
Fruits & Vegetables
- Canning Fruits (PNW199)
- Salsa Recipes for Canning (PNW395)
- Canning Tomatoes and Tomato Products (PNW300)
- Canning Vegetables (PNW172)
- Freezing Fruits and Vegetables (PNW214)
- Pickling Vegetables (PNW355)
- Drying Fruits and Vegetables (PNW397)
Meat, Seafood, Poultry and Eggs
- Big Game From Hunt to Home (PNW517)
- Canning Meat, Poultry and Game (PNW361)
- Canning Seafood (PNW194)
- Canning Smoked Fish at Home (PNW450)
- Curing and Smoking Poultry Meat (EB1660)
- Freezing Meat, Fish and Poultry at Home (EB1195)
- Smoking Fish at Home Safely (PNW238)
- Making Jerky at Home Safely (PNW632)
- Pickling Eggs (EB1104)
- Recetas de salsa para guarder en conserva (PNW395S)
- Guardado de vegetales en conserva (PNW172S)
- Elaboracion de conservas de tomates y productos de tomates (PNW300S)
- Guardado de frutas en conserva (PNW199S)
Extension Fact Sheets
- Canning in Electric Pressure Cookers (Hot Topics)
- Canning on Smooth Top Stoves (Hot Topics)
- Common Canning Errors
- Canning Tomatoes Safely
- Sizzling Salsa
- Pickling Asparagus
- Preserving Okra
- Gifts from the Heart
- Understanding Processing Times for Home Canned Foods (Hot Topics)
Other Research-Based Resources
- So Easy to Preserve
- National Center for Home Food Preservation
- USDA Complete Guide to Home Canning
- Fundamentals of Consumer Food Safety and Preservation: Master Handbook (EC002)
Interested in joining our Master Food Preservers of Benton & Franklin Counties?
Learn more about this program.
Still have a question?
We’re here to help!
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.
What will you preserve?