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Food Preservation Resources

MFPOC Resources Handout

Some resources used by Orange County Master Food Preservers:

There are many resources with recipes and instructions on home food preservation available online and in the form of printed books. When practicing home food preservation is important to follow the instructions and use a credible research-based source.  Here are some resources we use for recipes and information.

USDA Complete Guide to Home Canning is the basis for all research-based home canning recipes recommended by the Cooperative Extension. It presents the principles of home canning and contains hundreds of tested canning recipes. Revised 2015.

Digital download is free at http://nchfp.uga.edu/publications/publications_usda.html
Printed form can be purchased from The Education Store (Purdue Cooperative Extension) at https://mdc.itap.purdue.edu/item.asp?item_number=AIG-539 

National Center for Home Food Preservation website at http://nchfp.uga.edu/ has the current research-based recommendations for canning and most other methods of home food preservation. It contains over 400 laboratory tested recipes. (Click links under “How do I?” on left side of home page.)

Other state cooperative extension services produce online facts sheets and guides with scientifically tested recipes. Find links to some of these at http://nchfp.uga.edu/links/links_home.html

Pectin Manufacturers include recipes with their pectin products.
Pomona’s Universal Pectin® package insert is online at http://www.pomonapectin.com/directions
It is a sugar- and preservative-free citrus pectin that does not require sugar to jell. 

SURE-JELL® Premium Fruit Pectin website http://www.kraftbrands.com/SureJell contains tested recipes from SURE-JELL® and CERTO® pectin package inserts, as well as over 20 other tested recipes for jam and jelly making, including some reduced and no sugar. 

Ball® (Jarden Home Brands) website at http://www.freshpreserving.com  
Note: at this time, Water Bath Canning recipes with fresh lemon juice for salsa or broth are not recommended 

More Information

Recipes:

Visit UCANR MFP Recipes and Information

Drying/Dehydrating: 

Pacific Northwest Extension Publication PNW397:  Drying Fruits and Vegetables (PNW 397)

University of Georgia Cooperative Extension:  resource UGA "Preserving Food: Drying Fruits and Vegetables"

Canning:  

Storing Foods:  

University of Idaho College of Agriculture:  resource University of Idaho Bulletin 617 "Harvesting & Storing Fresh Garden Vegetables"

UC Davis Publication 21590:  Storing Fresh Fruits & Vegetables for Better Taste (UC Davis)

Miscellaneous: 

pH of Some Common Foods