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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.

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: 2021, No. 6 (November/December)

Publication date: Nov. 1, 2021

Holiday Hot SaucePush past gift cards this holiday season. Consider a spicy hot sauce for someone on your shopping list..Hot sauce is typically canned using boiling water or the steam canning method. Boiling water or steam canned products must have a ...

Preserve It Fresh, Preserve It Safe: 2021, No. 5 (September/October)

Publication date: Sept. 1, 2021

Canning MeatsFreezing isn’t the only method used to extend the life of meats. Meats, such as beef, pork, venison, bear, lamb, or veal, can be canned in pint or quart jars. These can be stored and enjoyed for up to at least 12 months.Prepare meats ...

Preserve It Fresh, Preserve It Safe: 2021, No. 4 (July/August)

Publication date: July 1, 2021

Elderberries: beautiful to look at, not for canningAlthough elderberry plants are beautiful, recent variety tests have indicated that elderberries are low in acid and cannot be safely preserved using standard home-canning recommendations for fruits ...

Preserve It Fresh, Preserve It Safe: 2021, No. 3 (May/June)

Publication date: May 1, 2021

Kitchen Innovations: Are Electric Pressure Canners Safe?In recent years, many innovative kitchen appliances have come onto the market. Among them are electric multifunction pressure cookers like the Instant Pot — some of which have “canning” or ...

Preserve It Fresh, Preserve It Safe: 2021, No. 2 (March/April)

Publication date: March 1, 2021

How to Determine Spoilage in Home-Canned GoodsSpoilage in home-canned food does happen. Make sure you examine your jars carefully before serving food from them to your family, friends or pets. There are definite signs to look for, but always keep in ...

How to Can Fresh Vegetables

Publication date: Jan. 20, 2021

Vegetables are at peak quality for six to 12 hours after harvesting. If you must delay canning fresh vegetables, keep refrigerated until you are ready to begin.Pressure canning is the only safe method for canning vegetables because they are low-acid. ...

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