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National Center for Home Food Preservation

National Center for Home Food Preservation
About Us The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>> Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation. Introduction to Food Preservation General Canning Canning Acid Foods Canning Low-Acid Foods This course is offered in the University of Georgia eLC system.

http://nchfp.uga.edu/

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101+ Meals in a Jar Recipes Meals in Jar are a great way to put aside whole meals for your food storage. Through the canning or dry vacuuming process, you can put a meal up to help create long-term food storage. While there are all sorts of fun things you can store in a jar in the fridge or keep on a shelf for a short period of time (like salads in a jar, etc.), I’m going to concentrate mostly on those food storage meals that you can put by for long-term. I have all these #10 Cans?

imagine if i . . . read the good news Peer-to-Patent is a pilot project in collaboration with the US Patent and Trademark Office. It was established in 2007 and recently extended/expanded to June 15, 2009. It is focused on helping the patent office perform high-quality examinations of pending patent applications by enlisting the public to help find and explain prior art.... Peer-to-Patent uses social software features to facilitate discussion amongst groups of volunteer experts.

Save Your Food: Canning and Freezing 101 There’s nothing like popping open a jar of homemade jam on a blustery winter day, as our grandmothers knew all too well. Once maligned as unnecessary and labor-intensive, home canning has undergone a renaissance. A new generation is discovering that there’s something uniquely satisfying about preserving the season’s best produce. Pretty much anything can be “put up” for the winter in a jar, from fruit to vegetables, beans, salsas and chutneys. Once you’ve looked over a couple of recipes you’ll be itching to try canning for yourself!

Homegrown and Handmade Our food system is dominated by industrial agriculture, and has become economically and environmentally unsustainable. The incidence of diet-related diseases including obesity, diabetes, hypertension, cancer, and heart disease has skyrocketed to unprecedented levels. Whether you have 40 acres and a mule or a condo with a balcony, you can do more than you think to safeguard your health, your money and the planet. Homegrown and Handmade shows how making things from scratch and growing at least some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it's packed with answers and solutions to help you: Take control of your food supply from seed to plate Raise small and medium livestock for fun, food and fiber Rediscover traditional skills to meet more of your family's needs than you ever thought possible.

USDA Publications Adobe Reader 10 (or a higher version) is needed for proper viewing and printing of the USDA canning guide files. You can download the free Adobe Reader from . We still recommend selecting 'print preview' before printing a guide to make sure that it will print properly on your computer system. All 8 links below make up the electronic version of the USDA canning guide; the book was split into the 8 files for easier downloading. The 2015 Complete Guide to Home Canning is also being sold in print form by Purdue Extension: The Education Store.

Kale Ravioli with Apples and Brown Butter For me, it’s pretty difficult to separate “fall pasta dish” from “squash.” It’s perhaps second only to severing “brown butter” from the presence of “sage.” These things just go together like beets and goat cheese, it would seem. Home Canning Guide: Learn How to Can Your Own Food Why Do We Can? We looked to our readers to find out why home canning is experiencing a modern revival. Their answer: Canning produces flavorful, high-quality food that saves money, builds self-reliance and creates lifelong memories. Check out some of their responses and get inspired to start stocking your pantry with home-canned food: Putting Food By The Old-Fashioned Way. How Canning Works

Preservation Guide: How to Freeze Herbs Cut Off Long Stems The little stems between the leaves are fine to chop up. Chop With A Mezzaluna If you have one of these handy chopping devices, chopping fresh herbs is all that much easier, but a regular chopping knife will work just as well. Spoon Into An Ice Cube Tray Once everything is chopped up, spoon the herbs into an ice cube tray, making sure to distribute evenly. Pack them in pretty tightly. Top Off The Tray With Water Pour the water in slowly.

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