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
Questions? Need answers? Consult these resources:
- Family and Community Health Sciences (FCHS) professionals in your local Rutgers Cooperative Extension County office
- Food Preservation Resource List
- National Center for Home Food Preservation – find "how to" publications, FAQ and more
- University of Nebraska Extension Food Preservation on Pinterest
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
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.