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Fact sheet explaining how to prepare apples for freezing or canning, also recipes for syrup for preservation, preserving without sugar, recipes for chutney and cinnamon apple rings.
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Instructions from an Ohio State University Extension fact sheet.
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Pressure canning is the only safe method for home canning vegetables. This Ohio State University Extension fact sheet explains how.
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This fact sheet explains why canning works, what causes food to spoil, and the importance of following directions carefully. From Ohio State University Extension.
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Canning and preserving recipes and information on preparing, cooking and processing fruits and vegetables.
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Information guide from the food authority, tips, timing chart, and canning forum
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Fact sheet from Ohio State University Extension.
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Browse 70+ canning recipes by ingredient, cuisine, and more; or use search to find something in particular. Each recipe includes complete nutritional information.
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Ohio State University Extension fact sheet on canning, selection, acidification, preparation and processing.
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Ohio State University Extension fact sheet on the topic.
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Tips and instructions from National Food Safety Database.
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Collection of food preservation articles on home canning, freezing, pickling and food dehydration.
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Step-by-step instructions for canning fresh, high quality products to save time and money including simple recipes for easy-to-make weekday meals.
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Information for consumers about crops, farm management, food and nutrition, gardening, insects, livestock, resources and youth development across the state.
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Introductory site for cooking ahead: Recipes, helpful tips, email discussion group, message board, articles, links.
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Includes information presented from Clemson University.
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Basic facts and downloadable Adobe Acrobat file containing "Tips on Freezing Home-Prepared Foods" and the "Freezer Storage Chart." From Ohio State University Extension.
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Fact sheet from Ohio State University Extension with a list of recommended books.
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Ohio State University Extension fact sheet offering information and tips on this topic.
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Freezing fruits is simple, easy, and preserves more nutrients and a fresher flavor than dehydration or canning, if done properly. This fact sheet from Ohio State University Extension explains how.
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Fact sheet offering information on the topic.
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Ohio State University Extension fact sheet on the process to follow to freeze safely. List of books included.
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Instructions for freezing many popular vegetables and fruits.
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A check list and instructions for freezing vegetables from New Mexico State University.
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Information and resources from About.com.
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Tips for preserving and pickling with recipes and links to more information.
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Offers tips and techniques, recipes and an e-mail newsletter.
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Directions for tapping, collecting, and making your own maple syrup.
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An explanation of all the different ways used to preserve food from freezing to irradiation.
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Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes.
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Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners.
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Canning recipes from Kentucky.
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Answers to commonly asked questions about freezing produce. From North Dakota State University.
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Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions.
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A large collection of canning recipes using Chile peppers.
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Basic recipe using hot water bath method.
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Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips.
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Ohio State University Extension fact sheet offering recipes and canning information.
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Directions and recipes for canning meat, fish and poultry safely.
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The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles.
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Recipes, information, and tips on home canning, freezing, and dehydrating.
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Calls for eight cups of any kind of summer squash.
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Simple recipe to try pickling at home.
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An easy to follow guide for home canning.
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Publications, seasonal tips, and resources for educators.
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What not to do when canning foods from the University of Wisconsin.
