September 28, 2005
Home Food Preservation
The National Center for Home Food Preservation has current research-based recommendations for canning, freeze drying, curing and smoking, fermenting, pickling and otherwise preserving fruit and vegetables at home. Funded by the USDA, it provides information for both amateurs and professionals as well. You can even enroll in a self study course offered by the University of Georgia in canning acid and low-acid foods. Just in time to finish using up the abundance of our summer's gardens and the fall harvest.