The following publications cover topics related to Food Preservation. For a complete list of MU Extension publications, visit the main Publications page.
Safe 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.
How to Can Fresh Fruit
Reviewed
Did you know there's more than one way to can fresh fruit? Learn the options and what they mean for your final color and taste.
How to Can Sweet Spreads
Revised
Learn to safely prepare and preserve homemade jellies, jams, and fruit butters using tested canning techniques and proper ingredient ratios.
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
Learn safe, research-based home canning methods for preserving seasonal produce, including proper equipment, processing times, and techniques.
How to Can Fresh Tomato Products
Revised
Learn safe home canning of tomatoes, including acidification, packing methods, and processing times, to prevent botulism and preserve quality.
Freezing Basics
Reviewed
Learn how to freeze food safely, preserve flavor and texture, and avoid common mistakes for better long-term storage.
How to Freeze Meat, Poultry, Fish, Eggs and Dairy Products
Revised
Freezing is an excellent method of preserving animal products. Follow these basic guidelines for simple, effective and safe freezing of meat, poultry, fish, eggs and dairy products.
Introduction to Food Dehydration
Dehydration is one of the oldest methods of food preservation, though methods for drying food have become sophisticated over time. Learn the benefits and methods of dehydrating foods and how to select an electric dehydrator.
How to Can Meat, Fish and Poultry
Revised
Learn safe, research-based methods for canning meat, fish, and poultry using pressure canning to prevent foodborne illnesses.
Preserve It Fresh, Preserve It Safe: 2021, No. 1 (January/February)
New
Prevent jam or jelly crystallization with tips on sugar handling, cooking techniques, and proper storage to ensure smooth, homemade sweet spreads.
Preserve It Fresh, Preserve It Safe: 2020, No. 6 (November/December)
New
Learn how to can water at home to prepare for an emergency and learn the benefits and drawbacks of raw packing and hot packing foods when home-canning in this University of Missouri Extension newsletter.
Preserve It Fresh, Preserve It Safe: 2020, No. 4 (July/August)
New
Learn safe methods for canning meat and fish, including thawing, packing, and pressure canning techniques.
Preserve It Fresh, Preserve It Safe: 2020, No. 3 (May/June)
New
Get tips on freezing, dehydrating and blanching brocolli and cauliflower; a recipe for pickling cauliflower; and a warning about why so-called dry canning is not safe in this University of Missouri Extension newsletter.
Using Breast Milk Safely — Extension Consumer Food Safety Fact Sheet
New
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Garden to Plate: Food Safety for School and Community Gardens — Fact Sheet
New
Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Preserve It Fresh, Preserve It Safe: 2019, No. 4 (July/August)
New
Learn safe methods for making low-sugar jams, jellies, and spreads, plus tips for preserving fruits like white peaches and pineapple.
Preserve It Fresh, Preserve It Safe: 2019, No. 2 (March/April)
New
Learn how to choose, store, freeze, and dry strawberries to enjoy their flavor and nutrition beyond the harvest season.
Preserve It Fresh, Preserve It Safe: 2018, No. 6 (November/December)
New
Tips for stress-free holiday food-prep and gifting: Gift dry cake and bread mixes layered in jars. Label home canned food gifts for safety. Prepare and freeze foods for dinner ahead of time. Learn more in this University of Missouri Extension newsletter.