Skip to Content
University of California
UC Food Safety
University & Government Home Preservation Resources
University and Government Resources
- Centers for Disease Control and Prevention: Home Canning and Botulism
- Clemson University Cooperative Extension
This site offers information on canning, pickling, freezing, drying and fermenting foods. It has information on equipment, foodborne illness and other food safety information. All information is viewable in both HTML and PDF formats.
- National Center for Home Food Preservation: Preparing Safer Jerky
- North Carolina State University
Follow the link for articles published by North Carolina State: “Making Pickles in North Carolina”, “Pickle problems” and “Celebrate with Safe Salsa”, among others.
- North Dakota State University Extension Service
This site has publications on food and nutrition topics, including information on the safe preparation and preservation of wild game.
- Penn State University
A searchable database with national and Penn State publications. Links to a number of useful tools: kitchen measurement converter, elevation determination, list of suppliers of canning equipment and ingredients.
- University of Georgia
Comprehensive collection of food-preservation recipes and methods conforming to the latest USDA food preservation recommendations.
- Home Preservation Publications
- So Easy to Preserve (Book or DVD online ordering information)
Book and DVD include information about canning, pickling, making jellies/jams, freezing, and drying.
- Canning Pumpkin Butter and Mashed or Pureed Squashes
Home canning of mashed or pureed pumpkin is not recommended due to the low acidity of this fruit. Pressure canning of cubed pumpkin is the only recommended method for canning this vegetable. Alternative methods for preserving pumpkin include freezing of pumpkin butters or mashed squash, drying or pickling. The information at this web site explains why.
- Approximate pH of Foods and Food Products (FDA page posted on the University of Georgia's website.) The pH and/or acidity of a food are generally used to determine processing requirements and the applicability of GMP regulations for regulatory purposes. Methods and conditions for determining the pH and acidity of foods are also summarized in 21 CFR 114.90. Methodology for pH is generally available from pH meter and electrode manufacturers.
- Freezing Fruit (UGA Publication - PDF 518k)
- Freezing Prepared Foods (UGA Publication - PDF 554k)
- USDA Complete Guide to Home Canning: Download the most current version.
Webmaster Email: firstname.lastname@example.org