Food
Canning and Freezing
Home canning of foods is done using two processing methods based on the type of food being canned. Low acid foods, such as vegetables and all meats, must be pressure canned. High acid foods, such as fruits, tomatoes, pickled foods, jams and jellies, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.
Canning Tips
- How-To Guide to Pressure Canning- Kansas State University
Canning Low Acid Foods
- Preserving Green Beans - Kansas State University
- Preserving Sweet Corn - Kansas State University
- Preserving Peppers - Kansas State University
- Preserving Vegetables - Kansas State University
- Canning Seafood - Oregon State University
- Let's Preserve Leafy Greens - Purdue Extension
- Let's Preserve Peppers - Purdue Extension
- Let's Preserve Snap Peas - Purdue Extension
- Let's Preserve Sweet Corn- Purdue Extension
- Tantalizing Turnips - University of Alaska
- Safe Methods of Canning Vegetables - University of California, Davis
- Canning Pumpkin Butter and Mashed or Pureéd Squashes - University of Pennsylvania
- Preserving Venison - University of Georgia
- Canning Vegetables Safely- University of Wisconsin
- Canning Meat, Wild Game, Poultry and Fish Safely- University of Wisconsin
Canning High Acid Foods
- Preserving Apples - Kansas State University
- Preserving Cherries - Kansas State University
- Preserving Cucumbers - Kansas State University
- Preserving Peaches - Kansas State University
- Preserving Peppers - Kansas State University
- Preserving Strawberries - Kansas State University
- Home Canning Fruits and Tomatoes (English/Spanish) - Extensión en Español
- Let's Preserve Pears - Purdue Extension
- Let's Preserve Blueberries - Purdue Extension
- Let's Preserve Fruit Pie Fillings - Purdue Extension
- Canning Fruit-based Baby Foods - University of Georgia
- Canning Fruits Safely- University of Wisconsin
Tomatoes and Tomato-based Products
- Sassy Safe Salsa at Home - NEW! Kansas State University
- The Influence of Different Tomato Varieties on Acidity as it Relates to Home Canning
- Preserving Tomatoes - Kansas State University
- Canning Tomatoes and Tomato Products - Oregon State University
- Tomatoes: Safe Methods to Store, Preserve, and Enjoy - University of California, Davis
- Sensational Salsas - University of Georgia
- Sorting Out Tomato Canning Directions - University of Georgia
- Tomatoes Tart & Tasty- University of Wisconsin
- Canning Salsa Safely- University of Wisconsin
Freezing food is easy, convenient, and the least time-consuming food preservation method.
Freezing does not kill bacteria, it only slows down the growth of bacteria and slows the enzyme activity which can affect the quality of the food. Freezing will affect the texture of any food because the water in the food expands and breaks cell walls. This results in softer products, especially in fruit. Quality is also affected by fluctuating temperatures during freezer storage. Foods may thaw slightly, then refreeze and ice crystals form on the package. For best storage, keep the freezer below 0°F.
How to Freeze Food
Kansas State University publications
Other Resources
- Freezing Eggs - National Center for Home Food Preservation
- Freezing Food - North Dakota State University
- Home Freezing of Seafood - Washington State University
- Freezing Convenience Foods - Oregon State University
- Complete Guide to Home canning and Freezing - Purdue Extension
- Freezing Animal Products - University of Georgia
- Freezing Casseroles, Soups and Stews- University of Georgia
- Preserving Venison - University of Georgia
- Freezing Unusual Fruits and Vegetables - University of Missouri
- Freezing Home Prepared Foods - University of Wisconsin
- Freezing and Food Safety - Food Safety and Inspection Service
When the Freezer Stops
- What to Do if the Freezer Stops - University of Georgia
- What to Do if the Freezer Stops (Spanish) - University of Georgia
- Keep Food Safe During a Power Outage - Food Safety and Inspection Service
- Keeping Food Safe During an Emergency - Food Safety and Inspection Service
Cooking and Baking
The following articles are taken from tastebud -- Food for Thought!, a Kansas City culinary magazine. "Ask the Expert" appears each month.
Other Resources:
- Cooking Light
- Epicurious (you don’t have to subscribe even though there’s a space to sign-up)
- FAQs about Holiday Cooking
- K-State Rapid Response Center Food Preservation
- Joy of Baking
- Missouri Extension
Food Safety
Garlic- and Herb- Infused Oils at Home
Making flavored oils at home with garlic or herbs can be a tasty addition to many meals. But if not done safely, these oils can lead to botulism. New research from University of Idaho gives a new method to make these oils safely at home.
Holiday Food Safety Success Kit
The holidays are approaching fast! Keep your family healthy with these tips for making your meals safe, fun, easy and tasty.
Listeria Outbreak in Commercial Caramel Apples
CDC is collaborating with public health officials in several states and with the U.S. Food and Drug Administration (FDA) to investigate an outbreak of Listeria monocytogenes infections (listeriosis) linked to commercially produced, prepackaged caramel apples. Listeria can cause a serious, life-threatening illness.
Food Safety Professional Development
Are you interested in advancing your education in Food Science or maybe getting a degree in Public Health? How about just learning about food preservation or other food safety topics? Here are some ideas to help you further your education.
- Food Science Distance Education - Kansas State University
- K-State Master of Public Health - Kansas State University
- Preserving Food at Home: A Self Study - University of Georgia
- So Easy to Preserve - DVD video series, University of Georgia