(These links are provided as a service to readers of our web site. While we have made every effort to include sites, resources and links that are reputable and that provide safe and effective advice, methods and recipes, the user must take responsibility for making decisions based on the information provided on the National Center for Home Food Preservation website, used as the go-to site for research based information. Please contact us if you have any questions about a resource listed here.)
Recommended methods
Canning
Freezing
Using vacuum systems
Dehydration
Fermentation
Make pickles
Make jams, jellies, preserves
Cold storage/root cellaring
Email your home food preservation question (or call 203-407-3163)
Home food preservation workshops in Connecticut
Add your name to the home food preservation email list
Web sites
National Center for Home Food Preservation (at the University of Georgia)
Pennsylvania State University So Easy To Preserve series
Books
USDA (United States Department of Agriculture) Complete Guide to Home Canning, 2009
Contains information about canning fruits, vegetables, meats, fish, poultry and combination foods
Putting Food By, 5th edition, by Janet Greene, Ruth Hertzberg, and Beatrice Vaughan; edited by Stephen Schmidt, published by Plume, May 25, 2010
Contains information about canning, freezing, dehydration, pickling, fermentation, and cold storage
So Easy to Preserve, University of Georgia, www.uga.edu/setp (mail order form found here)
Contains information about canning, freezing, pickling, and dehydration
Ball Blue Book Guide to Preserving, Alltrista Consumer Products, June 2004
Contains information about canning, freezing, pickling and dehydration
Ball Complete Book of Home Preserving, by Judi Kingry and Lauren Devine, published by Robert Rose, 2006
Contains information about canning and pickling
Root Cellaring: Natural Cold Storage of Fruits & Vegetables, 2nd edition, by Mike Bubel and Nancy Bubel, published by Storey Publishing, LLC, January 9, 1991
Considered the best source of information about cold storage
The Art of Fermentation, by Sandor Ellix Katz, published by Chelsea Green Publishing, 2012
Explores fermentation of vegetables, fruits, grains, milk, bean, meats and more
Canning methods, problems and pointers
Avoiding Common (Major and Minor) Canning Mistakes
Kathleen Riggs, Utah State University
Clemson Cooperative Extension
Canning Pumpkin Butter and Mashed or Pureed Squashes
Elizabeth L. Andress, Ph.D., National Center for Home Food Preservation
Safety of canned bread and cakes
Pennsylvania State University
Ohio State University
Pennsylvania State University
Home preservation of game meats
Proper processing of wild game and fish
Preserving garlic in oil
Garlic: Safe methods to store, preserve and enjoy
Linda Harris, University of California, Davis
Food preservation without sugar or salt
Patricia Kendall, Colorado State University