Extension > Food > Food Safety > Courses and certification > Home food preservation
Home food preservation
A variety of courses are available for people who preserve and process food at home. Preserving food at home safely is emphasized, along with information on how to produce a quality product.
Course topics include:
- Safe home canning, freezing, pickling, and drying
- The science of food preservation
- Producing a quality home preserved product
- Home processing and equipment
- Selecting research-based credible resources
Most courses use the community sponsorship model. Community groups or organizations sponsor the workshop, make the arrangements, and take registrations and fees.
Class titles include:
- Preserving Food Safely
- Preserve Your Harvest
- Preserving Food Safely: Exploring the Options
- Freezing Food for Later Use
- Basics of Home Canning: Safety First
- Food Preservation: Where to Find Credible Resources and Canning Basics
- Preserving Tomatoes and Salsa
- Methods and Safety in Home Food Preservation
Audience
Recommended for individuals who want to learn about updated practices for preserving food for their own use.
Formats
- In person, as requested: Courses can be provided for a group of at least 15 learners, depending on availability of trainers. See if courses are currently scheduled.
- Online:
- What's New in Home Food Preservation—12 minute presentation. Watch it here.
- Food preservation mini module series—lots of 5-minute presentations on a variety of food preservation topics. Watch them here.
Schedule a course
To sponsor a training with your organization or community you need:
- A minimum of 15 participants from your organization
- A training site/location
- Contact Connie Schwartau at schwa047@umn.edu for cost and arrangement details.
Contact
Connie Schwartau, schwa047@umn.edu, 507-337-2819.
Contact the Food Safety team: 
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