See All Home Food Preservation and Safety

Summer is winding down and fall is upon us. If you are a gardener, you may have planted pumpkins earlier in the season and you may soon see fall pumpkins starting to mature.

Step-by-step venison processing demonstration showing how to remove major cuts and prepare steaks, roasts, stew meat, and trim.

These vitamin-packed cruciferous vegetables are best preserved for later use by freezing. Cauliflower can also be pickled and provides a tasty accompaniment to any meal.

Fruit butters are sweet spreads made by cooking fruit pulp with sugar to a thick consistency. Their smooth, spreadable texture makes them an ideal substitute for butter on bread, toast, or muffins.

Pears can be preserved by canning, freezing, or drying. They also star in specialty jams, butters, relishes and chutneys!

Fall vegetables like broccoli, cauliflower, carrots, Brussels sprouts freeze well; some such as kohlrabi, turnips, and carrots can be canned, and most are excellent in mixed vegetable pickles.

Chutney is a relish-type condiment usually made from a variety of fruits, seasonings, sugar, and vinegar. Newer recipes have been developed using both green and ripe tomatoes and other vegetables.

Many people store food outdoors in the wintertime. This article highlights some of the reasons that people may want to re-think that practice.

The Cooking for Crowds webinar helps nonprofit organizations and their volunteers understand risks involved preparing large volumes of food.

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pickling methods through hands-on canning while exploring the science behind food preservation and replacing outdated practices with current recommendations.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

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.

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.