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Home Food Preservation

Photo: Cauliflower. Photo: Making jam. Photo: Drying mushrooms.

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:

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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?

Need a speaker on home food preservation? Contact FCHS in your county RCE County office to explore possibilities.

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

Photo: Pilot MFP class.

Pilot Master Food Preservation Class

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.