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Preserve It Fresh, Preserve It Safe: 2022, No. 4 (July/August)
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Ensure safe food preservation with expert advice on testing canner gauges, preserving zucchini, and freezing summer squash for later use.
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Preserve It Fresh, Preserve It Safe: 2022, No. 3 (May/June)
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Describes using sugar, syrup, or honey to preserve jams and canned fruit, plus reduced-sugar recipes and methods to dry or freeze strawberries.
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Preserve It Fresh, Preserve It Safe: 2022, No. 2 (March/April)
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Learn safe food preservation practices, including pickling tips and storage guidelines to keep your homemade foods fresh and safe.
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Preserve It Fresh, Preserve It Safe: 2022, No. 1 (January/February)
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Learn safe food preservation tips, including proper canning techniques and the risks of using the wrong jars or lids in the process.
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Preserve It Fresh, Preserve It Safe: 2021, No. 6 (November/December)
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Learn safe methods for canning and food preservation, including tips on hot sauce preparation, pressure canner testing, and more for home food preservers.
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Preserve It Fresh, Preserve It Safe: 2021, No. 5 (September/October)
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Learn safe methods for canning meats, soups, and more to preserve food at home. Ensure safety and quality with proven guidelines for home canning.
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Preserve It Fresh, Preserve It Safe: 2021, No. 4 (July/August)
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Learn safe methods for preserving elderberries and drying herbs, including proper sugar ratios for jam and jelly, and tips for air drying and dehydrating herbs.
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Preserve It Fresh, Preserve It Safe: 2021, No. 3 (May/June)
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Learn safe home food preservation methods, including the proper use of electric pressure canners and effective techniques for storing and freezing kale.
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Preserve It Fresh, Preserve It Safe: 2021, No. 2 (March/April)
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Learn how to safely determine spoilage in home-canned foods and tips for storing dry beans to maintain their quality and nutrition.
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Preserve It Fresh, Preserve It Safe: 2021, No. 1 (January/February)
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Prevent jam or jelly crystallization with tips on sugar handling, cooking techniques, and proper storage to ensure smooth, homemade sweet spreads.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.