Home Food Preservation Links and Resources

(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 

Using vacuum systems
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)

Fresh Preserving (Ball/Kerr)

Pennsylvania State University So Easy To Preserve series



USDA (United States Department of Agriculture) Complete Guide to Home Canning, 2009

Contains information about canning fruits, vegetables, meats, fish, poultry and combination foods

Download PDF copy from here


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


Common canning problems

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


Making fermented dill pickles

Ohio State University


Making sauerkraut

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