The following publications cover topics related to Food Preservation. For a complete list of MU Extension publications, visit the main Publications page.
Preserve It Fresh, Preserve It Safe: 2026, No. 5 (September/October)
New
Be prepared for power outages with simple tips for keeping food safe, building a three-day emergency pantry, and cooking without electricity. Plus, discover food preservation resources to help you make the most of your garden harvest.
Garlic-Infused Oil
New
Get food safety guidance for garlic-infused oil, including botulism prevention, acidification, refrigeration, process validation and Missouri requirements.
Elderberry Jam and Jelly
New
Get food safety guidance for elderberry jam and jelly on botulism prevention, acidification, refrigeration, process validation, Missouri requirements, etc.
Step by Step Successful Home Canning
Revised
Learn safe, research-based home canning methods for preserving seasonal produce, including proper equipment, processing times, and techniques.
How to Can Fresh Vegetables
Revised
Learn to safely can fresh vegetables in this research-based guide. Recommended pressure canner process times are provided.
Crucial Home Canning Basics
Revised
Learn safe home canning techniques to preserve fruits, vegetables, meats, and more. Follow research-based methods to ensure food safety and quality.
Preserve It Fresh, Preserve It Safe: 2026, No. 4 (July/August)
New
Learn the facts behind common home canning myths and how to safely preserve your food. This issue covers home canning practices, including proper tomato preservation, and discover tips for foraging, handling, preparing, and preserving wild foods.
Preserve It Fresh, Preserve It Safe: 2026, No. 3 (May/June)
New
Learn the facts behind common home canning myths and how to safely preserve your food. This issue also guides you through canning cherries, from selecting and preparing fruit to choosing the right syrup, so you can confidently enjoy your harvest long after the season ends.
Preserve It Fresh, Preserve It Safe: 2026, No. 2 (March/April)
New
A newsletter for those who preserve food at home. This edition covers topics such as fermented foods and summer canning planning.
Preserve It Fresh, Preserve It Safe: 2026, No. 1 (January/February)
New
A newsletter for those who preserve food at home. This edition covers topics such as apple acidification and fermented foods.
Preserve It Fresh, Preserve It Safe: 2025, No. 6 (November/December)
New
A newsletter for those who preserve food at home. This edition covers topics such as apple acidification and fermented foods.
Preserve It Fresh, Preserve It Safe: 2025, No. 5 (September/October)
New
A newsletter for those who preserve food at home. This edition covers topics such as apple acidification and fermented foods.
Preserve It Fresh, Preserve It Safe: 2025, No. 4 (July/August)
New
A newsletter for those who preserve food at home. This edition covers topics such as growing tomatoes and creating pickle powder.
Preserve It Fresh, Preserve It Safe: 2025, No. 3 (May/June)
New
A newsletter for those who preserve food at home.
Preserve It Fresh, Preserve It Safe: 2025, No. 2 (March/April)
New
A newsletter for those who preserve food at home.
Preserve It Fresh, Preserve It Safe: 2025, No. 1 (January/February)
New
Explore tips for choosing the right produce varieties for canning, freezing, and preserving in 2025. Plan your harvest for optimal preservation results.
Preserve It Fresh, Preserve It Safe: 2024, No. 6 (November/December)
New
A newsletter for those who preserve food at home.
Preserve It Fresh, Preserve It Safe: 2024, No. 5 (September/October)
New
A newsletter for those who preserve food at home.
Preserve It Fresh, Preserve It Safe: 2024, No. 4 (July/August)
New
A newsletter for those who preserve food at home.
Preserve It Fresh, Preserve It Safe: 2024, No. 3 (May/June)
New
A newsletter for those who preserve food at home.
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: 2024, No. 2 (March/April)
New
This edition of the newsletter covers "Why is dry canning not safe?" and "Why is pressure important in pressure canning?"
Preserve It Fresh, Preserve It Safe: 2024, No. 1 (January/February)
New
Explore safe canning practices, meal planning tips, and guidelines for selling home-preserved foods in your state.
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.