Resources

Food Safety & Emergency Preparation

Food Safety

• Food Safety Tips (PDF)

Power Outages

• Keeping Food Safe During Power Outages (PDF)
• Power Outages: Freezer Guidelines (PDF)
• Power Outages: Fridge Guidelines (PDF)

Food Storage & Waste Reduction

Food Storage

• Food Product Dating and Storage Times (PDF)

Waste Reduction

• Ten Tips for Packing Waste-Free Lunches (PDF)

Basic Canning Resources

• 10 Tips for Safe Home Canned Food (PDF)
• Approved Canning Methods - Types of Canners (PDF)
• Avoiding Common Canning Mistakes (PDF)

High Acid Canning

High acid canning is also known as waterbath canning or steam canning. This is a method of preserving foods high in natural acids (like fruit) or ones made that way by adding additional acids (like vinegar or lemon juice).

• High Acid Canning Process (PDF)
• High Acid Canning Steps (PDF)

Recipes Using High Acid Canning

Eggplant

• Roasted Eggplant and Pepper Puttanesca Sauce (PDF)

Tomatoes

• Preserving Tomatoes (PDF)
• Canning Tomatoes and Tomato Products (PDF)
• Crushed Tomatoes (PDF)

Fruit Spreads

Fruit spreads include jams, jellies, preserves, conserves, marmalade, etc. These products are canned using high acid canning (i.e., waterbath or steam canning).

Apple

• Apple Jelly (PDF)
• Apple Maple Jam (PDF)
• Low Sugar Apple Cinnamon Jam (PDF)
• Apple Marmalade (PDF)

Berry

• Pomona Blueberry Freezer Jam Recipe (PDF)

Carrot

• Carrot Cake Jam (PDF)
• Carrot Pineapple Orange Marmalade (PDF)
• Cranberry Carrot Conserve (PDF)

Citrus

• Citrus Marmalade Recipe (PDF)

Corn

• Corn Cob Jelly (PDF)

Fig

• Heavenly Fig Jam Recipe (PDF)
• Fig and Pear Jam (PDF)
• Fig Rosemary and Red Wine Jam (PDF)

Garlic

• Roasted Garlic Jelly (PDF)
• Garlic Jelly (PDF)
• Red Pepper and Garlic Jelly (PDF)

Grapes

• Grape Jelly (PDF)
• Inferno Wine Jelly (PDF)
• Red Wine Jelly (PDF)

Herb

• Lime Mint Jelly (PDF)
• Gingered Red Pear Rosemary Jam (PDF)
• Dandelion Jelly (PDF)
• Fresh Herb Jelly (PDF)

Kiwi

• Kiwi Strawberry Jam (PDF)
• Kiwi Daiquiri Jam (PDF)

Lavender

• Lavender Wine Jelly (PDF)
• Apricot Lavender Jam (PDF)

Melon

• Zesty Watermelon Jelly (PDF)
• Melon Jam (PDF)
• Honeydew and Lemongrass Freezer Jam (PDF)

Nuts

• Sour Cherry Walnut (PDF)
• Nutty Plum Conserve (PDF)
• Apple Walnut Raisin Conserve (PDF)

Orange

• Cranberry Orange Pear Jam (PDF)
• Orange Marmalade (PDF)
• Spiced Orange Jelly (PDF)

Peach

• Peach and Pineapple Jam (PDF)
• Peach Bourbon Jam (PDF)
• Peach Jam (PDF)
• Peach Melba Freezer Jam (PDF)

Pepper

• Jalapeno Jelly (PDF)
• Honeyed Apricot-Jalapeno Jam (PDF)
• Habanero Gold Jelly (PDF)
• Golden Pepper Jelly (PDF)

Rhubarb

• Rhubarb Chardonnay Jam (PDF)
• Rhubarb Orange Jam (PDF)
• Rhubarb Strawberry Jam (PDF)

Rose Hips

• Rose Hip Jelly (PDF)
• Rose Hip and Apple Jelly (PDF)

Strawberry

• Strawberry Balsamic Freezer Jam (PDF)
• Strawberry Jam (PDF)
• Strawberry Lemon Marmalade (PDF)
• Pomona Strawberry Jam Recipe (PDF)

Tomato

• Tuscan Tomato Jam (PDF)
• Spiced Tomato Jam (PDF)
• Tomato Marmalade (PDF)
• Tomato Jelly (PDF)
• Tomato Apple Onion Chutney (PDF)

Zucchini

• Gingered Zucchini Marmalade (PDF)

Low Acid Canning

Low acid canning is used for foods that have a pH higher than 4.6. This includes meats, beans, legumes, vegetables, or mixed foods that contain low acid foods (like soups).

• Low Acid Canning Steps (PDF)

Low Acid Canning Recipes

Vegetables

• Safe Methods of Canning Vegetables (PDF)
• Canning Vegetables (PDF)

Tomato Products

• Canning Tomatoes and Tomato Products (PDF)

Meats

• Chicken (PDF)
• Canning Meat, Poultry and Game (PDF)

Beans & Legumes

• Dry Beans with Tomato or Molasses Sauce (PDF)

Soups & Broths

• Meat Stock (Broth) (PDF)
• Chili Con Carne (PDF)

Fermentation & Pickling

Fermentation and pickling are popular methods used to preserve food by increasing the acid levels, creating an environment that is unfavorable to pathogens.

Fermentation adds salt to a recipe and then requires a fermentation period to allow acids (such as lactic acid) to build up in the product. Meanwhile, pickling utilizes the addition of acid (often in the form of vinegar or lemon juice) to acidify the product.

There are many types of fermentation and pickling used around the world. From sauerkraut to cheese, there are endless recipes that use the processes of fermentation or pickling.

• Pickling & Fermenting Quick Tips (PDF)
• Pickling: Vinegar & Fermentation (PDF)
• Advice about Vinegar (PDF)

Fermentation Recipes

Sauerkraut

• Sauerkraut Recipe (PDF)
• Small Batch Sauerkraut Tips (PDF)
• Sauerkraut: Problems and Solutions (PDF)
• Sauerkraut Chocolate Cake Recipe (PDF)

Kombucha

• Understanding and Making Kombucha (PDF)

Pickling Recipes

Cucumber Pickles

• Refrigerator Dill Pickles (PDF)

Vegetable Pickles

• Pickled Carrots Recipe (PDF)

Dehydration

Dehydrator Recipes

Fruit Leather

• Fruit Leather Recipes (PDF)
• Citrus Banana Fruit Leather Recipe (PDF)

Tomatoes

• Dried Plum (Roma) Tomatoes (PDF)

Freezing

• Freezing Tips (PDF)

Freezing Recipes

• Freezing Beets (PDF)
• Freezing Broccoli (PDF)
• Freezing Pizza Dough Recipe (PDF)