FOOD SAFETY & PRESERVATION
During the growing and harvesting season, you can obtain many varieties of fruits and vegetables. Home food preservation can help make fruits, vegetables and food budgets last longer. When canning home-preserved foods use research-based, laboratory tested, up-to-date recipes from the links on this page and in the WSU Extension Food Preservation Resources brochure.
Everything you need to know about canning and food preservation is available in USDA’s Complete Guide to Home Canning. This resource is for people canning for the first time or for experienced canners wanting to improve their canning practices. The information is based on research conducted by the National Center for Home Food Preservation in cooperation with USDA’s National Institute of Food and Agriculture (NIFA).
- Pack Food Safely in Your Lunch
- National Center for Home Food Preservation from the University of Georgia
- Recommended Canners
- Is the Food Still Safe When the Power Goes Out?
- USDA Dietary Guidelines for Americans
- What You Need to Know About Botulism and Canned Foods
- You Can Prevent Food-Borne Illness
- Preserving Berries
- Fresh Cheese Made Safely
- Pickled Eggs
|FS232E||Making Jams, Jellies, and Fruit Spreads|
|FS236E||Low Sugar Fruit Spreads|
|PNW300||Canning Tomatoes and Tomato Products|
|PNW361||Canning Meat, Poultry and Game|
|PNW395||Salsa Recipes for Canning|
|PNW421||Using and Caring for your Pressure Canner|
|PNW450||Canning Smoked Fish at Home|
|PNW0397||Drying Fruits and Vegetables|
|PNW214||Freezing Fruits and Vegetables|
|PNW296||Freezing Convenience Foods that You’ve Prepared at Home|
|PNW586||Home Freezing of Seafood|
MEAT & FISH MISC
|PNW238||Smoking Fish at Home Safely|
|PNW517||Big Game From Hunt To Home|
|PNW632||Making Jerky at Home Safely|
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