University of Kentucky College of Agriculture

Food Preservation

Food preservation has long been a tradition, especially among rural families, but it has seen increased interest for various reasons: saving money; concerns about health; interest in organic gardening; and impetus to make holiday gifts. Initial cost of equipment has been a barrier, especially for canning. Extension programs provide an opportunity for people to learn the basics, understand the science, and decide if they want to make the investment in food preservation. 

During spring and summer months, agents can expect to receive requests for food preservation information, testing of pressure canners, and lots of questions. The Ball Blue Book is a reliable reference for many of the questions that you will receive. Every county office should have a copy. Dr. Sandra Bastin has compiled a list of frequently asked questions for food preservation. However, when in doubt, contact a nutrition specialist. 

The FCS Master Publication List provides directions on how to select, prepare, and safely preserve a variety of foods from high-acid jams and jellies to meat products. When offering guidance to farmers who would like to sell preserved items, refer to Home-Based Micro-processing. 

Resources

Books

Jarden Home Bands. (2007). The BallÒ blue book of preservation. Jarden Home Brands: Daleville, Indiana.

University of Georgia Cooperative Extension Service. (n.d.) So easy to preserve. University of Georgia. 

University of Kentucky Publications

Food Preservation


FCS #

Internal #

Title

Date

Rev.

Contact

PDF

FCS3-595

 

Recommended Food Storage: Cold & Dry

09/07

09/11

Sandra Bastin

YES

 

FN-SSB.108

Judging Preserved Foods

 

 

Sandra Bastin

YES

 

FN-SSB.109

Home Canning Costs / Benefits Analysis

 

 

Sandra Bastin

YES

 

FN-SSB.110

The Science of Jam & Jelly Making

11/04

11/08

Sandra Bastin

YES

 

FN-SSB.136

Jerky Safety

08/06

08/10

Sandra Bastin

YES

 

MGT-SBB.051

Home Canning Equipment

05/08

05/12

Sue Badenhop

YES

FCS3-121

 

Canning Tomatoes and Tomato Juice

 

05/08

Sandra Bastin

YES

FCS3-325

 

Principles of Home Canning

 

05/08

Sandra Bastin

YES

FCS3-326

 

Canning Fruit and Fruit Products

 

05/08

Sandra Bastin

YES

FCS3-327

 

Canning Tomatoes and Tomato Products

 

05/08

Sandra Bastin

YES

FCS3-328

 

Canning Vegetables and Vegetable Products

 

05/08

Sandra Bastin

YES

FCS3-329

 

Canning Poultry, Red Meat and Fish

 

05/08

Sandra Bastin

YES

FCS3-330

 

Fermented Foods & Pickled Vegetables

 

05/08

Sandra Bastin

YES

FCS3-331

 

Canning Jam and Jellies

 

05/08

Sandra Bastin

YES

FCS3-334

 

Home Freezing Basics

 

05/08

Sandra Bastin

YES

FCS3-335

 

Freezing Vegetables

 

05/08

Sandra Bastin

YES

FCS3-336

 

Freezing Fresh Fruits

 

05/08

Sandra Bastin

YES

FCS3-501

 

Drying Foods at Home

 

05/08

Sandra Bastin

YES

IP-33

 

Making Cottage Cheese at Home

 

05/08

Sandra Bastin

YES

Home Based and Micro Business Publications


FCS #

Internal #

Title

Date

Rev.

Contact

PDF

 

HBB-PRS.001

Checklist for Starting a Home-Based Business

09/06

09/10

 

YES

 

HBB-PRS.002

Customer Service-Essential to Business Survival

09.06

09/10

 

YES

 

HBB-PRS.003

Business Magee Practices that Indicate Success

09/06

09/10

 

YES

FCS9-100

 

Home-Based Business: Making and Selling Food Products in Kentucky

08/95

 

Sandra Bastin

YES

Websites

Ball® On-line

National Center for Food Preservation

Smart Practices

Casey County Food Preservation Boot Camp

Deborah Shepherd, Extension Agent for Family and Consumer Sciences in Casey County, conducts a Food Preservation Boot Camp. It is an all-day event that introduces participants to drying, canning, freezing, knife skills, and food safety. In recent years, the fee has been $20.00, which has included lunch, a Ball Blue Book, and supplies for the workshop. 

Deborah provides the following tips:

Sample brochure and agenda

Northern Kentucky Food Preservation Workshop

Food preservation workshops are a lot of work. In Northern Kentucky, agents team with other FCS agents in neighboring counties to conduct the food preservation workshops. They also enlist the assistance of Master Food Volunteers. 

The target audience has varied experience in food preservation. Participants have an opportunity to conduct hands-on activities related to water-bath and pressure canning. Selecting equipment, freezing, estimating amount of produce for preservation, making baby food, and other topics are discussed as well. 

Sample Agenda