Home food preservation is a way to preserve the freshness of homegrown food. While more popular in years past, preserving food at home is still done today. Without factoring in the labor costs, home food preservation can save money compared to commercially preserved foods.
When done properly and safely, home preserved foods are a treat. But when improper practices and unsafe food handling techniques are used, the food can cause foodborne illness. Learn more about this at:
Home Canning and Botulism - Centers for Disease Control and Prevention
National Center for Home Food Preservation Update
We congratulate Dr. Elizabeth Andress, University of Georgia on her retirement! The National Center for Home Food Preservation now has new leadership under the direction of Dr. Tracey Brigman. This program has been a strong resource for home food preservation research and guidance.
Previously frozen peas were improperly canned using the water bath canning method instead of pressure canning. They were used in a potato salad which led to three people getting ill from botulism. Sadly, this could have been prevented.
There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches.
Learn with Videos!
Do you learn visually? If so, these videos are for you! Topics include the science of home canning, choosing recipes, water bath canning, pressure canning, and much more.
- Recipe publications en Español - July 2016
- How-to Guide to Pressure Canning (Spanish)
- How-to Guide to Water Bath Canning and Steam Canning (Spanish)
- Here's the Dill!, video
- Guidelines of using an Atmospheric Steam Canner for Home Food Preservation - June 2015
- 10 Tips for Safe Home-Canned Food (Spanish)
- Sassy Safe Salsa at Home (Spanish)
- What's Your Elevation? (Spanish)
- Dry Meat Safely at Home (Spanish)
- Put It Up! - Youth curriculum from University of Georgia
- New Ball Lids
- New Ball Jars
- Preserve It & Serve It - University of Georgia
- Canning Lids 101
- Canning in Electric Multi-cookers
- Green Beans and Botulism
- Ball® FreshTECH Electric Water Bath Canner
- Ball® FreshTECH Jam and Jelly Maker
- Ball® FreshTECH Automatic Home Canning System
- Acidifying Tomatoes When Canning
- Canning Homemade Soups
- Canning in Pressure Cookers
- Canning on Portable Burners
- Canning on Smooth Cooktops
- Canning Your Own Salsa Recipe
- Pre-Sterilizing Jars before Canning