The National Center for Home Food Preservation is a great online resource for research-based recommendations for most methods of home food preservation. Established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA), this organization’s goals are “to address food safety concerns for those who practice and teach home food preservation and processing methods.” The site provides a wealth of information on how to can, freeze, dry, cure & smoke, ferment, pickle, jam and store an amazing variety of foods, from fruits and vegetables to meat and fish.
The site includes recipes, seasonal tips, publications, and multimedia presentations on steps from filling jars to pressurizing a pressure canner. There’s an FAQ and an easy function for requesting personalized information. In addition, the site offers a free, self-paced, online course for those wanting to learn more about home canning and preservation. This Web-CT course requires creating a login and looks like a serious –but fun!– study of Food Preservation.
The National Center for Home Food Preservation is goldmine of useful information. I recommend checking it out, whether you already make your own preserves, want to learn to how to, or just wonder for how long that can of baking soda will be good (2 years, the authorities say!)
