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Food Storage for Safety and Quality A Guide to Food Storage in Emergencies Save The Food shares recipes, planning tips and ideas for storage. Food Preservation and Safety Publication Resources from University of Idaho Extension: freezing, canning, dehydrating, hunting.

Center for Science in the Public Interest answers frequently asked questions around COVID-19 and food. FightBac created a video on COVID-19, Food Safety, and Fresh Produce Keep your kitchen and home clean to prevent the spread of disease.

Can the COVID-19 virus spread through drinking water?The COVID-19 virus has not been detected in drinking water.

Meal planning can save time and money. Start Simple with MyPlate: Food Planning during the Coronavirus Pandemic. School meals are still being served. Find your location here: site locations Cooking at Home- Spend Smart. Eat Smart.

Keep your kids active and learning while school is closed. Kids Gardening Activities online LifeLab at University of California, Santa Cruz has over 100 videos of garden lessons online.

UCCE Capitol Corridor, Fairfield Office 501 Texas Street, 1st Floor Fairfield, CA 94533 (see map below) Phone: (707) 312-4198 Email: solanoyolomfp@ucanr.

There are many methods for safely preserving food. Please use the links on the left to find more information about the process you want to use. Below are links to general information about preservation and food safety.

Jams and jellies are among the most popular items preserved at home. Because most fruits are acidic (pH of 4.6 or lower), jam or jelly made with them can be processed in a boiling water bath canner. Low or reduced sugar recipes and pectins are available to meet the growing demand by consumers.

Pickled foods rely on added acid to lower the pH of the product to 4.6 or lower, which allows the food to be processed safely in a boiling water canner or steam canner. Canning makes them shelf stable for long-term storage. Pickles may also be stored in the refrigerator.

Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks. The finished product has a pH of 4.