Food Safety

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Pilot MFP Class

Pickled Green Beans

Drying Mushrooms

Making Jam

Home Food Preservation is fun! Family and Community Health Sciences (FCHS) wants you to produce safe and great tasting products. Learn more here.

Home food preservation techniques:

  • Canning in glass jars using a boiling water bath or pressure canner. Includes pickles, jams & jellies
  • Freezing
  • Dehydrating

Questions? Need answers? Consult these resources:

Hot Topics

Musts for Canning in Glass Canning Jars

  • Always use a tested canning recipe from a reliable source to endure a safe food product.
  • Use home canned food within one year
  • Add acid such as lemon juice or citric acid to all canned tomato and fig products prior to processing to ensure safety.   Add one tablespoon of bottled lemon juice to a pint jar and 2 tablespoons of bottled lemon juice to each quart jar.

Laws of Food Preservation – Key principles for safety and quality

Looking for a class?

Photo of pickled green beans.

FCHS Master Food Preservers (FMFP) are passionate about food preservation. FMFP share their knowledge & skill with others by volunteering for Family and Community Health Sciences (FCHS). Email Linda Conley for information

Farm market exhibits available - Attention farm market coordinators.  FCHS Master Food Preservers or FCHS professionals may be able to provide and staff an exhibit for a couple of hours.   Available on a limited basis in select counties. Contact FCHS in your county RCE County office to find out if FCHS Master Food Preservers can set up and staff a display at your facility for a couple of hours.

Producing food products for public sale - Visit the Rutgers Food Innovation Center website.


  1. Rutgers
  2. Executive Dean of Agriculture and Natural Resources
  3. School of Environmental and Biological Sciences