See All Home Food Preservation and Safety

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.

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.

Did you know that Penn State Extension offers informative workshops on Home Food Preservation throughout the spring, summer, and fall? Check out these upcoming classes in central Pennsylvania.

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.

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.

While the mail order food industry has relied on a safe track record, there is growing concern with the limited food safety guidance and regulations provided by FDA.

Breads and cakes canned in glass mason jars are not safe to eat. The risk for contracting a food-borne illness is high due to improper heating methods.

Try drying, freezing or pickling as a way to preserve extra zucchini from the garden.

Select a variety of peach that will maintain its shape and flavor and is at its ideal stage of ripeness in order to enjoy their delicate flavor year-round.

Whatever the name, green, yellow, wax, string, or snap beans can be preserved by freezing, canning, and/or pickling. Choose the method that works for you!

What causes holes in jar lids that look like pinholes?