Handouts and Resources
General Food Safety
- Cleaning & Sanitizing the Home Kitchen (Coming soon!)
- Introduction to Food Safety (Coming soon!)
Preserving Fundamentals
- High Acid Canning Basics: Using Boiling Water and Steam Canners (Coming soon!)
- Kombucha (Coming soon!)
- Low Acid Canning Basics: Using Pressure Canners (Coming soon!)
- Steam Juicing Basics (Coming soon!)
Preserve it! Article Series
These tip sheets are kept up to date with the most current research-backed information, responding to trending food preservation topics.
Visit our collection of food safety quick tip sheets
Archived Handouts
Many of the guidelines for general food safety, safe food handling, and fundamentals of preserving are unchanging. However, please know that as they are updated, and as quickly as we can, we are recreating many of these documents in ways that will be accessible to our entire audience, in keeping with our Principles of Community.
This section contains archived content made available for reference, research, or recordkeeping purposes. These materials are not actively maintained and may not meet current accessibility standards, such as WCAG 2.1 Level AA. If you need assistance accessing this content or require an accessible format, please contact our Central Sierra Primary Office Number 530-621-5502. We are committed to ensuring access for all users and will provide accommodations upon request.
General Food Safety
- 2 Hour Rule - Keep Perishable Foods Safe
- Bad Bugs and Where To Find Them
- Botulism - A "Perfect Storm" In A Jar
- Cleaning, Sanitizing & Disinfecting Hard Surfaces
- Leftover Lifetimes
- Pie Storage - Counter or fridge?
- Raw Dough's a Raw Deal and Could Make You Sick
- Washing Meat and Produce
- Washing Produce - Quick Tips
Preserving Fundamentals
- Dehydrating Basics: Produce
- Freezing Basics - EnglishArchived
- Freeze Drying For Home Use
- High Acid Canning Basics - steam and waterbath canning
- Holiday Food Safety
- Introduction To Food Safety
- Jams and Jellies Fundamentals
- Kombucha
- Low Acid Canning Basics - Using Pressure Canners
- Quick Process Pickling Fundamentals
- Steam Juicing Basics
Preserve it! Posters
- 2 Hour Rule - Keep Perishable Foods Safe
- Acidifying TomatoesArchived
- Altitude Adjustments
- Bad Bugs and Where To Find Them
- Baking In Canning Jars
- Baking Potatoes in Foil is Potentially Hazardous
- Beans - Cooking and Canning Red Kidney Beans
- Botulism - A "Perfect Storm" in A Jar
- Canning Baby Food
- (Not) Canning Breads and Cakes in Canning Jars
- (Not) Canning Dairy
- Canning In Electric Pressure Cookers
- Canning With Chocolate
- Canning Fruit Purees
- (Not) Canning Overripe Tomatoes
- Canning Previously Frozen Produce
- Canning Previously Frozen Tomatoes
- Canning Water
- Cleaning & Sanitizing - Part 1
- Cleaning & Sanitizing - Part 2
- Canning Supersweet and White Corn
- Cheesecloth & Butter Muslin - Is There a Difference?
- Colorful Canning Jars - Not Always for Canning
- Commercial Fruit Juice for Making Jelly
- Dry Canning - Dry Foods
- Dry Canning - Vegetables
- Eggnog Safety
- Flat Sour Spoilage
- Food Thermometer Calibration - Part 1
- Food Thermometer Calibration - Part 2
- Freezing - Blanching Vegetables Before Freezing
- Freezing Cheese
- Freezing Cranberries
- Freezing Eggs
- Frost-killed Tomatoes
- Fruit Float food safety posterArchived
- Gel Point
- Handling Raw Eggs
- Handling Raw Flour
- Homemade Play Dough
- Hot Pack vs Raw Pack - Meat
- Hot Pack Raw Pack ProduceArchived
- Jars - Bubbles in Jars
- Jars- Cleaning Jars in the Dishwasher
- Jars - Fill Them While They Are Hot
- Jars - Freezing in Canning Jars
- Jars - Jar Size
- Jars - Mason Jar Myths
- Jars - More Mason Jar Myths
- Jars - Preparing Canning Jars
- Jars - Reusing Commercial Product Jars
- Jars - Sterilizing Jars, When and Why, Part 1
- Jars - Sterilizing Jars, How To, Part 2
- Leftover Lifetimes
- Monk Fruit Sweetener
- Pie Storage - Counter or fridge?
- Preserving with Honey
- Pressure Canning - Capacity
- Pressure Canning - Flat Sour Spoilage
- Pressure Canning - Gauge Storage
- Pressure Canner - Gauge TestingArchived
- Pressure Canning - Maintenance
- Pressure Canning - Minimum Loads
- Pressure Canning - Removing Mineral Deposits
- Pressure Canning - Self-test Dial Gauges
- Pressure Canning - Venting Pressure Canners
- Pressure Cookers vs Canners
- Pre-Treatment for Browning
- Processing - Come Up, Cool Down
- Pumpkin Butter
- Re-canning Commercially Canned Foods
- Rutin - Crystal Deposits on Pickled Asparagus
- Safe Preserving Resources
- Salt Is Salt Is Salt
- Slow Cooker Safety
- Storing Canned Foods - It's Getting Hot in the Kitchen
- Tartrate Crystals in Grape Products
- Thanksgiving Day Turkey Questions - Hotlines
- Thermal Shock
- Turkey Stuffing - Inside Or Outside
- Can I Use Vinegar PowderArchived
- Washing Meat and Produce
- Washing Produce - Quick Tips
- White Peaches - Do Not Can with White Peaches
- (Not) Canning Wild Mushrooms Archived
Nuts: Safe Handling
- Nuts: Safe Methods for Home Gardeners to Harvest, Store, and Enjoy
- Nuts: Safe Methods for Consumers to Handle, Store, and Enjoy
Holiday Food Safety
Do you have questions about your Holiday Dinner? How long to keep leftovers? Or how to clean your turkey? See these resources and find out what you need to know.
- 2 Hour Rule - Keep Perishable Foods Safe
- Baking In Canning Jars
- Canning Breads and Cakes In Canning Jars
- Countdown to the Thanksgiving Holiday
- Eggnog Safety
- Holiday Food Safety
- Leftover Lifetimes
- Pie Storage - Counter or fridge?
- Thanksgiving Day Turkey Questions - Hotlines
- Turkey Stuffing - Inside Or Outside