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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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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.

Dehydrated tomato slices, used with permission from Colorado State UniversityYour 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: 2023, No. 5 (September/October)

Publication date: Sept. 1, 2023

Vinegar with 5% Acidity: It MattersVinegar is a key flavor component in home-preserved pickles, salsa and other acidified foods and is critical for food safety too. Research tested recipes specify vinegar with 5% acidity. For example, a family ...

Preserve It Fresh, Preserve It Safe: 2023, No. 4 (July/August)

Publication date: July 1, 2023

Can I use my ceramic cooktop stove when canning?A common question asked during canning season is, “Can I use my glass or ceramic cooktop when canning?” To answer this question, begin by contacting your cooktop manufacturer to find out what they ...

How to Can Pickled Products

Publication date: July 1, 2023

Developed by Barbara WillenbergRevised by Susan Mills-GrayState Nutrition SpecialistPickling fruits and vegetables can add variety to your pantry. However, pickled products, if not processed correctly, can spoil easily. Microorganisms — ...

Preserve It Fresh, Preserve It Safe: 2023, No. 3 (May/June)

Publication date: May 1, 2023

Safety of Home Dried MushroomsFresh mushrooms have a short shelf life, usually 1-3 days at room temperature. For this reason, drying them either commercially or at home is an attractive alternative, because it lowers the water activity to below 0.85, ...

Preserve It Fresh, Preserve It Safe: 2023, No. 2 (March/April)

Publication date: March 1, 2023

Types of CannersWhether you are a new or life-long home food preserver; you may have noticed that there are a variety of canners available. It is important to recognize the pH of the food being processed will indicate what type of canner can be used. ...

Preserve It Fresh, Preserve It Safe: 2023, No. 1 (January/February)

Publication date: Jan. 1, 2023

Burning Issue: Canning Homemade SoupsThe winter season means soup season! Enjoying a warm bowl of homemade canned soup is a great way to stay warm and cozy in these cold months. The key to canning a safe, high-quality soup is to follow directions ...

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