NEW! Tips and information on Using a Steam Canner, and Using a Pressure Canner (including an electric pressure canner)

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Freezing

• Freezing Fruits and Vegetables (B3278)
• Freezer Storage Chart
• How do I….Freeze Foods (National Center for Home Food Preservation, NCHFP)

Canning

• Safe Substitutions in Home Canning
• Canning Fruits Safely (B0430) – updated 2020  Caution against canning elderberries, white-fleshed peaches
• Canning Meat, Wild Game, Poultry and Fish Safely (B3345)
• Canning Salsa Safely (B3570)
• Canning Vegetables Safely (B1159)
• Tomatoes Tart & Tasty (B2605) Newly revised in 2021!
• Care and Use of a Pressure Canner (B2593)
• How do I…. Can Foods (NCHFP)
• Recommended Canners
• USDA Complete Guide to Home Canning, 2015 revision

Drying

• How do I…. Dry Foods (NCHFP)
• Making Safe Jerky in a Home Dehydrator
• Smoking & Curing (includes recipes for  making sausage)

Pickling and Fermenting

• Homemade Pickles and Relishes (B2267)
• Make your Own Sauerkraut (B2087)
• Yogurt Made Simple (Oregon State University)
• How do I….Pickle Foods (NCHFP)
• Making Table Wine at Home (University of California-Davis)
• Making Homemade Cheese (New Mexico State University)
• Kimchee (kimchi) This is not a research-tested recipe but should be safe as long as room-temperature holding is limited to overnight (less than 12 hours) and the product is subsequently stored in the refrigerator for up to 2 weeks. This product can not be safely canned.

Making Jam & Jelly

• Jams, Jellies and Fruit Preserves (B2909) – updated 2020 Caution against canning elderberries, white-fleshed peaches
• How do I….Make Jam & Jelly (NCHFP)
• Oops! Remaking Jam and Jelly

Recommended Publications

• Garlic: Safe Methods to Store, Preserve, and Enjoy
• Peppers: Safe Methods to Store, Preserve, and Enjoy
• Tomatoes: Safe Methods to Store, Preserve, and Enjoy

NEW! Spanish language resources Michigan Fresh in Spanish

Other Resources

• National Center for Home Food Preservation
• So Easy to Preserve (University of Georgia)
• Mini Modules – Using narrated powerpoint, the University of Minnesota has created 20 5-minute online Food Preservation mini-modules. Topics include Pressure Canning 101, Boiling Water Canning Method, Jam and Jelly Basics, and more.