See All Home Food Preservation and Safety

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

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.

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.

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.

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?

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.

Freshly cut-up tomatoes, onions, and peppers make delicious sauces to serve over meat and seafood or to eat with tortilla chips.

For many families, a favorite fall activity is going apple picking. Even if you cannot get out to the orchard to pick them yourself, you can find an abundance of them at local farm stands or grocery stores.

Fermented foods have become increasingly popular in recent years. When fermenting foods at home it is important to follow recommended guidelines to ensure a safe final product.

Fall is the best time to make sauerkraut as late season varieties of cabbage contain more natural sugars that help with fermentation.

The cigarette beetle is a common insect in Pennsylvania that infests many types of stored products.

Explains how to effectively wash your hands.

This recipe for elderberry jelly is safe to preserve in a boiling water bath canner.

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.

Venison is growing in popularity as a good source of animal protein. Learn the health benefits of including venison in your diet.

Eating raw cookie dough or raw dough of any type may put you at risk for a foodborne illness!

This article looks at game from a food safety perspective and provides tips for safe handling of wild-harvested venison.