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Food Preservation

Canning green beans

Preserve it safely

Always use a recipe tested for safety of the final product. Not all recipes found on the web or passed down by family are scientifically tested. Unsafe recipes and procedures may result in severe illness.

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Learn with an expert

MU Extension offers both information and hands-on, small group training on a variety of home food preservation topics.

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Frozen peaches

Rely on research-tested guidelines

To ensure that the products you serve are safe, it is important to follow tested guidelines.

Research-based Publications
E-coli in petrie dish

Food Safety

Learn safe food handling practices while preparing and preserving foods, and learn regulatory compliance for produce growers and food vendors.

Drying oranges on a cookie sheetYour source for research-based, safety-tested guidelines

Interested in preserving garden produce? Want to know how to can fish or venison? Find a great deal on ripe fruit and want to dehydrate it for a healthy snack?

University of Missouri Extension is committed to using the latest research-based guidelines to give consumers the tools they need to safely succeed when preserving food at home. We provide hands-on workshops, fact sheets and answers to questions on canning, freezing, dehydrating and storing food products for long term storage.

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    Preserve It Fresh, Preserve It Safe is a bimonthly newsletter for those who preserve food at home. Sign up to receive tips, recipes and the latest information on food preservation.

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Publications

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Preserve It Fresh, Preserve It Safe: September/October 2020

Publication date: Sept. 1, 2020

Avoid Dangerous Canning MethodsInterest in home gardening has skyrocketed, prompting many people to try home canning for the first time. Due to increased demand, canning equipment is difficult to find. Extension centers are being bombarded with ...

Preserve It Fresh, Preserve It Safe: July/August 2020

Publication date: July 1, 2020

Shop Local and Preserve It SafeDue to supply and demand issues caused by the COVID-19 pandemic, many consumers are reaching out to local food producers to fill their refrigerators and freezers with meat as well as many other food items. This is a ...

Preserve It Fresh, Preserve It Safe: May/June 2020

Publication date: May 1, 2020

Preserve Spring Broccoli and CauliflowerBroccoli and cauliflower are usually ready for harvest in Kansas and Missouri starting in May or June. Broccoli and cauliflower are high in vitamin C, fiber and many other nutrients. Both are popular raw, but ...

Preserve It Fresh, Preserve It Safe: March/April 2020

Publication date: March 1, 2020

Be Smart, Be Safe With Food PreservationAs the gardening season approaches, consider planning not only which crops you would like to preserve but also the recipes you will use. The recipes you select may determine the success of your preservation ...

Preserve It Fresh, Preserve It Safe: January/February 2020

Publication date: Jan. 1, 2020

GoulashRemember when goulash was the go-to dish for families? It’s popular again – many social media posts reminisce about moms, grandmas and school cooks who served traditional goulash. If you’re considering home canning your own, here is a ...

Preserve It Fresh, Preserve It Safe: November/December 2019

Publication date: Nov. 1, 2019

One Jar Size Does Not Fit AllDuring food preservation classes, participants often say something like: “My family eats so much salsa, I can it in quart jars.” But there are no canning recommendations for preserving salsa in quart jars, only ...

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