See All Home Food Preservation and Safety

Learn the basics of pressure canning, dehydrating, and freezing as methods to preserve wild game.

Learn the basics of water bath and atmospheric steam canning in this hands-on workshop.

Learn safe, research-based pickling methods through hands-on canning while exploring the science behind food preservation and replacing outdated practices with current recommendations.

Attendees can learn how to preserve food safely at home at regional events.

Even with years of food preparation experience, standards change. Our program keeps nonprofits and volunteers updated on food safety rules to protect customer health and organizational reputation.

Have you always wanted to make your own chicken or turkey stock? Let this step-by-step guide show you how to create your own flavorful stock from scratch.

Penn State Extension will offer in-person food preservation workshops in Southwestern PA.

Learn the science and safety of pressure canning low-acid foods like vegetables and meats, using USDA guidelines for safe home food preservation.

Learn the basics of drying foods at home, including safe methods, equipment considerations, and practical uses for dehydrated foods.

Learn safe and effective freezing techniques to preserve seasonal foods year-round. Explore the science behind freezing and gain practical tips to ensure food safety and quality.

The perfect jam requires a balance of quality fruit at the peak of ripeness, sugar and pectin. The best way to make jam is to give it a try; the video takes you through the process one step at a time.

Reminding consumers of the importance of practicing safe food handling when preparing fresh fruits and vegetables during the multistate Cyclospora outbreak. Learn what Cyclospora is, how to reduce your risk, and more.

In late summer many gardeners enjoy a bountiful tomato harvest. This article explores the options for preserving this versatile vegetable.

Learn detailed canning methods for making quick-process pickles, selecting and preparing cucumbers, safe canning methods, and tested recipes for dill, sweet, bread‑and‑butter, and relishes.

Learn safe, research-based methods for water bath and atmospheric steam canning, proper pectin use, and preparing jams, jellies, pickled vegetables, and chutneys.

Women have always been a vital part of Pennsylvania's food production and processing, and the International Year of the Woman Farmer provides an opportunity to highlight their representation.

Learn about today's recommended methods for home food preservation during this in-person event while dispelling food preservation myths and unsafe practices of the past.

Are all vinegars the same? Can one vinegar be substituted for another in pickling or salsa recipes? Always read labels to determine the acidity content.

All reliable recommendations for canning include process directions that have been determined or based upon laboratory testing to determine the safety of the product.

Have you found a jar of home canned peaches or a bag of frozen strawberries from three years ago? Commercially produced foods contain sell-by or use-by dates, but how long can you keep home preserved food?

The colorful medley of red, green, yellow—even purple and orange—peppers may be preserved by freezing, canning, drying, pickling or making into relishes, jams and jellies.

Hot peppers have been receiving a lot of attention as a popular ingredient to "heat" up a favorite dish. Just like the traditional bell pepper, hot peppers can be preserved in a number of ways.

If freezing potatoes, the quality of the thawed product depends upon the type of potato used, its age, and your standards of taste.

Home canned foods can be a versatile pantry staple. There are many uses for these preserved foods.

Red beets can be preserved in a variety of ways. Beets can be pressure canned, frozen, or acidified with vinegar to pickle and then boiling water bath or atmospheric steam canned. There are even directions for beet relishes and for drying beets.