Resources
It is important to practice safe home preservation and processing methods and to stay up-to-date with the most reliable and research-based information about food safety. The following resources are research-based websites addressing approved home preservation and processing methods.
|
UC Food Safety includes many links to presentations, publications, and other websites with information related to the production, harvest, and processing of foods. The emphasis is on microbial food safety but many other subjects related to food such as biotechnology, food quality and food security are also addressed. |
|
Research-Based Recipes and Information are important to find when looking for instructions on home food preservation online. This collection includes a recipe card library and multiple links to recipes on Extension websites. |
|
This Video Library collected from University Extension offices nationwide provides online educational materials on the following topics: Food Safety, Food Preservation Methods, Jam & Jelly, Pickle & Ferment, Dehydrate, Refrigerate & Freeze, Can Fruit, Can Tomatoes, Can Vegetables, and Preserve Meat & Fish. |
|
Pressure Canner Gauge Testing is critical to ensure low-acid food is not under processed and unsafe to eat. Presto pressure canner dial gauges need to be tested annually to ensure they are accurate. Contact our office to schedule an appointment at 530-822-7515 or sutteryuba@ucanr.edu. |
|
Cottage Food Operations (CFOs) are private-home kitchens used by individuals to prepare and/or package certain non-potentially hazardous foods under the Cottage Foods bill. While UC Master Food Preservers don't give advice on CFO products since they are for commercial use, we encourage people to learn more about the program. |
|
Our Publications Library includes peer reviewed publications, general information and blog posts from Cooperative Extension office around the country – all in one place for easy searching. |