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:

• Canning.
• Curing and smoking.
• Dehydrating.
• Food business.
• Freezing.
• Jams and jellies.
• Pickling.
• 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.