About Us
The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. more >>>

Publications
Your place to find current research-based recommendations from the USDA, NCHFP, The University of Georgia Cooperative Extension Service, and other land-grant universities in the Cooperative Extension System.

So Easy To Preserve

The University of Georgia Cooperative Extension is pleased to offer the 5th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas.

The National Center for HFP needs to temporarily stop new enrollments in their free, self-paced, online course for those wanting to learn more about home canning and preservation.

We are having to change the delivery method for this course due to updates being made in the University of Georgia technology services.  When the course is ready on the new system, we will post registration information back on this homepage.  This may not be until January 2010.

Thank you for your interest and we are sorry for the inconvenience.

Hot Topics - Fall

Whether you are buying apples at the grocery store, visiting the nearby orchard, or picking them from your own backyard, apples are the fruit of the fall season.  Apples can be preserved in many ways, including applesauce, apple butter, dried apple rings, and chutney.  Other ideas and links to these procedures can be found in our article, Apples Are Peaking.

If apples are the fruit of the season, then pumpkins must be the vegetable of the month! Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash, but we do have directions for canning cubed pumpkin.  Pumpkin puree can be frozen or made into a spicy pumpkin leather.

Fall is also a time of hunting and jerky is popular for using the prize of venison as well as popular for carrying on the hunt or hike.  Jerky must be made following some precautions to keep it safe, however, and directions are on this website.

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