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!
- Food Preservation Basics
- 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)
- Food Preservation Resources
Some WSU Extension web sites provide links to external sites for the convenience of users. These external sites are not managed by the WSU Extension. Furthermore, WSU Extension does not review, control or take responsibility for the content of these sites, nor do these sites implicitly or explicitly represent official positions and policies of WSU Extension.