Extension > Food > Food Safety > Preserving and preparing > Home food preservation newsletter
Home food preservation newsletter
From garden to table, home food preservers follow up-to-date preservation practices to ensure safe quality food for your family and friends.
Current issue
September 2011 (265 K PDF)
- Is Home-Canned Food Safe?
- Freezing Tomatoes
- Apple Cider
- Drying Tomatoes
- Apple Varieties
- Dealing with Green Tomatoes
- Preserving Pumpkin or Winter Squash
- Can Potatoes be Frozen?
- Frequently Asked Questions: What do I do if there's mold on my jelly? Can all water-bath recipes be canned in the pressure canner? I've used ClearJel as a thickener for home-canned pie fillings. Can I also use PermaFlo and ThermFlo for home-canned pie fillings? Why do recipes say to cut off the blossom end of a cucumber?
Past issues
August 2011 (243 K PDF)
- Which food preservation method?
- Searching for reliable information
- Pressure canner fears
- Plan ahead: preserve soup now
- Pick 5% for pickling
- Freezing leafy greens
- Tomatoes plus acid
- Frequently asked questions: How can I thicken tomato salsa and spaghetti sauces before canning? What should I do if the lids seal before I get the jars into the canner for processing? How long will canned food keep?
July 2011 (248 K PDF)
- Freezing whys and hows
- Safe home canned vegetables
- Does water matter when canning?
- Fruit salsa
- Altitude and food preservation
- Peddling your pickles
- Frequently asked questions: Do we save money by preserving food at home? Is it necessary to exhaust a pressure canner?
June 2011 (265 K PDF)
- Get ready…
- Food preservation questions?
- Wash produce before preserving
- Pectin products with a different look
- Making freezer jam
- It's a “berry” good time of the year!
- New freezer containers
- Herb vinegars
- Frequently asked questions: Are reusable canning lids safe to use? Is there a safe process for preserving pickled radishes?
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