Preserving the food we grow at home or buy in bulk from a local farmer can seem daunting to the beginner. We know that food safety is important, but how do we achieve it?
This food preservation site from K-State has the answers. Many resources have been combined into one convenient location.
Learn more about:
- Curing and smoking.
- Food business.
- Jams and jellies.
- Special diets.
On each of these topics, choose from an extensive list of resources, including PDFs, videos, and external links.
Just to give you a sampling of the questions you can find answers to:
- What special methods do I need to use to can low-acid fruits?
- How do I build my own smokehouse?
- How do I make beef jerky safely?
- How long can I store frozen foods?
- Is it safe to use a pickle recipe written before 1994?
- Where can I find good jelly recipes?
- How do I make my own horseradish sauce?
- Where can I find canning instructions that are safe to use?
- What is the science behind canning?
- How do I adjust canning times for my altitude? (No, Kansas is not flat!)
- What are the regulations on selling home-preserved foods at the local farmers market?
Also, every other month you will find a new issue of the Preserve It Fresh, Preserve It Safe newsletter—two pages of seasonally relevant advice and sometimes a recipe.
A great resource for the dedicated home canner, with plenty of other information for those looking for simple but safe ways to preserve the harvest.
Receive more timely information from Homestead on the Range in your inbox with our monthly country living newsletter or our periodical publishing update.