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.
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