Food Preservation

  • preserved food

UNH Extension's food safety specialists are committed to using the latest USDA & University research-based guidelines to give New Hampshire residents the tools they need to succeed when preserving food at home. We provide workshops, fact sheets and answers to questions on canning, freezing and storing your own or locally-grown fruits and vegetables.

Got Food Preservation questions? Ask UNH Extension.


Articles

UNH Extension strongly recommends not to bake and can cakes and breads in canning jars
Information on baking and “canning” breads and cakes in jars has been circulating for at least 25 years and, more recently, has been shared on social ... Learn More
Stock your cupboards and freezers with food preserved at home
Stock your cupboards and freezers with food preserved at home Learn More
If you are canning low-acid foods, be sure to follow these steps As more families prepare meals at home, there is a renewed interest in home cannin... Learn More

Resources

Done correctly, canning, freezing and drying fresh food from your own garden or purchased locally can be a good investment. Learn More
Selling Homemade Food Products in New Hampshire- Five Part Fact Sheet Series Learn More
Why Blanch Vegetables?

Blanching is the process of scalding vegetables in boiling water or steam for a short amount of time. Blanching ... Learn More

Freezing Fruit 



Fruit can be safely frozen using different methods based upon the desired use of the final prod... Learn More
Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. The bacterium Clostridium bolulinum is destroyed i... Learn More
Acidified tomatoes and fruits are considered high acid foods and are safe to preserve using a boiling water canner. Boiling water canners work by tran... Learn More
It’s never too early to start planning ahead for the coming canning season. Take the time now to check the various parts of your pressure canner for s... Learn More