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Home Food Preservation

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preserves

Strawberry Jam

Fresh foods are perishable because they contain a high percentage of water. The practice of canning preserves foods by removing the oxygen, destroying enzymes and preventing the growth of bacteria, yeasts and mold. It is important to follow proper canning practices to ensure that food is kept safe. Pressure canning is the only safe method for canning meat, poultry, seafood and low acid veggies.

Dehydrating also removes the moisture which prevents spoilage from microorganisms. The enzyme action is slowed down (though not stopped), which means that color, texture, and quality do not degrade as rapidly once food is dried.

A great beginner’s resource (or to brush up on your knowledge) is the USDA’s Complete Guide to Home Canning. This guide is a trusted, go-to resource for making high-quality canned products safely. The guide is available online and in print.

Another great resource for tested recipes and research-based information is the National Center for Home Food Preservation. This is housed through the University of Georgia and they have a print resource called, “So Easy to Preserve“.

NC State Extension also offers information and resources related to home food preservation and other food safety tips on our food safety website.

Written By

Morgan King, N.C. Cooperative ExtensionMorgan KingExtension Agent, Family & Consumer Sciences Call Morgan Email Morgan N.C. Cooperative Extension, New Hanover County Center
Page Last Updated: 2 years ago
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