The following publications cover topics related to Food Preservation. For a complete list of MU Extension publications, visit the main Publications page.

Conceptos básicos de enlatado seguro en el hogar

New

Conserve de forma segura las frutas y verduras frescas, así como la carne, las aves, los mariscos, las sopas y las salsas, mediante el método de enlatado adecuado: agua hirviendo, vapor o presión. Aprenda los conceptos básicos en esta guía.

Preserve It Fresh, Preserve It Safe: 2023, No. 6 (November/December)

New

Pumpkins galore! Pumpkin bread, muffins, soup, desserts and beverages are very popular in the fall and winter.

Preserve It Fresh, Preserve It Safe: 2023, No. 5 (September/October)

New

Learn about why the acidity of vinegar matters in home-preserved foods and why kimchi has become a trendy fermented food.

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

New

Learn about the possibility of using a ceramic cooktop when canning and how to make mango chutney.

How to Can Pickled Products

Reviewed

Have cucumbers, will pickle. Select the best ingredients and containers. Get crisp pickles. Process for the correct amount of time in a boiling-water or steam canner. Can sauerkraut or pickle various vegetables. Learn how in this University of Missouri Ex

Quality for Keeps: Freezer Problem Solver

Reviewed

Reviewed by Leslie Bertsch
Department of Nutrition and Health

How to Can Sweet Spreads

Revised

Jelly, jam, preserves, conserves, marmalades and fruit butters are similar products. All are made from fruit, preserved by sugar and thickened or gelled to some extent.

How to Freeze Vegetables

Reviewed

From blanching, cooling and freezing to thawing and using, learn how to safely freeze vegetables — asparagus, beans, broccoli, cabbage, cauliflower, celery, corn, herbs, onions, peas, peppers, potatoes, tomatoes and more — in this MU Extension guide.

Steps for Successful Home Canning

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

How to Can Fresh Tomato Products

Revised

Developed by Barbara Willenberg

Revised by Susan Mills-Gray
State Nutrition Specialist

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