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: 2020, No. 6 (November/December)
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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. 5 (September/October)
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Home gardening interest has surged and canning tools are scarce. This issue addresses unsafe canning methods.
Preserve It Fresh, Preserve It Safe: 2020, No. 4 (July/August)
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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)
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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.
Preserve It Fresh, Preserve It Safe: 2020, No. 2 (March/April)
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Learn safe, tested methods to preserve food at home, avoid common canning errors—like wrong jar size or improper processing—to ensure success.
Garden to Plate: Food Safety for School and Community Gardens — Fact Sheet
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Editor’s note
The following abstract describes a publication that is only available as a downloadable PDF.
Using Breast Milk Safely — Extension Consumer Food Safety Fact Sheet
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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)
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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. 3 (May/June)
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Discover safe methods for blanching and freezing sugar snap peas to preserve peak flavor, texture, and nutritional quality.
Preserve It Fresh, Preserve It Safe: 2019, No. 2 (March/April)
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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: 2019, No. 1 (January/February)
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Step-by-step tips for homemade yogurt: sanitize tools, control temperatures, and use just milk plus starter for safe, satisfying results.
Preserve It Fresh, Preserve It Safe: 2018, No. 6 (November/December)
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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.
Preserve It Fresh, Preserve It Safe: 2018, No. 4 (July/August)
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Discover the Seasonal and Simple app, your guide to selecting, preparing, and enjoying fresh, in-season produce with ease.
How to Use Dehydrated Foods
Reviewed
Learn how to rehydrate and cook dehydrated fruits and vegetables for use in soups, casseroles, and baked goods.
Preserve It Fresh, Preserve It Safe: 2018, No. 3 (May/June)
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Try this Pickled Three-Bean Salad recipe, spring clean your freezer, preserve homemade pesto, and learn why not to can with an electric pressure cooker, all in this University of Missouri Extension newsletter for home food preservers.