With the onset of fall yesterday, people will be picking up leftover fruits and vegetables from their gardens for canning. The benefits of home food storage include building up a supply of dehydrated and canned foods to eat over the winter that will stay safe during a power outage.
However, storing food at home is not without risk. One of the biggest risks of improper canning is botulism, a potentially fatal disease.
The National Center for Home Food Preservation is an excellent resource for current research-based recommendations for most home food preservation methods. Their website provides detailed instructions on how to can, freeze, dry, dry and smoke, ferment, pickle, make jam and jelly and more.
The Center was established with funding from the Cooperative State Research, Education and Extension Service, US Department of Agriculture (CSREES-USDA) to address the food safety concerns of those who practice and teach methods of preserving and processing foods at residence.
If you’ve never home canned before or if it’s been a while since you canned food, the National Center for Home Food Preservation is a great place to start learning how. safely. Their website can be found here.
University extension services
Many universities have extension services that offer courses and videos that help teach proper food storage. These universities include:
Check with your local colleges and universities to see what they have to offer. Many have free materials and courses.
About the National Home Food Preservation Center
The Center was established with funding from the Cooperative State Research, Education and Extension Service, US Department of Agriculture (CSREES-USDA) in 2000 as part of a multi-institutional effort with the University of Georgia and Alabama A&M University as main institutions. to address food safety concerns for those who practice and teach home food preservation and processing methods.
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