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Food Preservation

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

 Listen to The Food Sleuth, Melinda Hemmelgarn, MS, RD, as she interviews Dr. Elizabeth Andress, University of Georgia Cooperative Extension, about home food preservation and more!

Presto Induction CannerNew Canner from Presto

If you have an induction stovetop, Presto has a new pressure canner that will work on those types of stoves. This canner has a stainless steel-clad base to make it compatible with induction stovetops. The stock number is 01784.






peasHome Canned Peas Linked to Botulism Outbreak

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.

NEW Caution on Canning White Peaches

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.

White 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.

The Canner Counts


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