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Extension > Food > Food Safety > Preserving and Preparing > Home Food Preservation Newsletter

Home Food Preservation Newsletter

From garden to table, home food preservers follow up-to-date preservation practices to ensure safe quality food for your family and friends.

Current Issue

August 2014 (505 K PDF)

Past Issues

July 2014 (604 K PDF)

  • Go Green – Preserve the Greens
  • Pesto
  • Freezing Herbs
  • Kale Chips are Popular!
  • Homemade Herb Vinegars
  • Good News
  • Freezer Containers
  • Vacuum Sealers
  • Dealing with Spoiled Foods
  • Frequently Asked Questions

 

June 2014 (528 K PDF)

  • It's "Berry" Time!
  • Fruit Salsa
  • Fruit Syrups
  • Tips for Terrific Jam and Jelly
  • Fruit Vinegars
  • Sterilize Jars or Not Sterilize Jars
  • Keep it Clean
  • To Heat or Not to Heat
  • Taking Your Pickles to the Next Level — From Home Canning to Commercial Production July 14, 2014
  • Frequently Asked Questions

 

October 2013 (582 K PDF)

  • Canned Meat for Good Taste and Convenience
  • Making Safe Jerky at Home
  • Pumpkin and Winter Squash
  • LC for Canning Equipment
  • Enjoy Apples all Year
  • Pie Freezing Tips
  • New "Creative" Safe Salsa Recipe
  • Frequently Asked Questions

 

September 2013 (545 K PDF)

  • Homegrown Tomatoes
  • Choosing Reliable or Safe Recipes
  • Recommended Headspace
  • End-of-Season Tomatoes
  • Freezing Tomatoes
  • Tomatillos
  • Tomato-Vegetable Mixtures
  • Tomato Salsa FAQs
  • Salsa Tips
  • Frequently Asked Questions

 

August 2013 (618 K PDF)

  • Using Dried Foods
  • Storing Dried Foods
  • Shopping for a
  • Dehydrator
  • Drying Herbs
  • Drying Tomatoes
  • Veggie Chips/Kale
  • Fruit Leather
  • Minnesota Methods
  • Drying Apples
  • Class August 27 — Taking Pickles to the Next Level
  • Frequently Asked
  • Questions

 

July 2013 (715 K PDF)

  • Do you share the newsletter or content with others?
  • Refrigerator Pickles
  • Safe pressure canning
  • To Blanch or Not to Blanch?
  • Freezing Green Beans
  • Liquid Loss or Siphoning
  • August 27 New Class!
  • Frequently Asked Questions

 

June 2013 (488 K PDF)

  • It's Food Preservation Season — Let's Hear From You!
  • What's New in Food Preservation Tools?
  • Frequently Asked Questions

 

September 2012 (643 K PDF)

  • Preserving Soup — Cool Safely!
  • Home can venison for tasty, convenient meals
  • Safe venison jerky
  • Pickled fish
  • Pick 5% for pickling
  • Gifts from the garden
  • Shelf life of home preserved foods
  • When in doubt, throw it out!
  • Frequently Asked Questions

 

August 2012 (661 K PDF)

  • Getting Back to Our Roots
  • New and Old Tomatoes Need Acid
  • Heirloom Tomatoes
  • Updated Minnesota Tomato Mixture
  • End of Season Produce Ideas
  • Chutneys
  • Pickled Beets
  • Veggie Chips & Tasty Tomatoes
  • Can I Use My Smooth-Top Stove for Canning?
  • Frequently Asked Questions

 

July 2012 (616 K PDF)

  • Home Can Vegetables Safely
  • Vinegar for Pickling
  • Canning with a Propane Burner
  • To Sterilize or Not to Sterilize Jars
  • Headspace Recommendations
  • "Supersweet" Sweet Corn
  • Green Beans
  • Using and Preserving Kohlrabi
  • A Blue Ribbon Winner
  • Steam Canners
  • Peddling Your Pickles
  • Frequently Asked Questions

 

June 2012 (707 K PDF)

  • Preservation begins with up-to-date resources
  • Jam and jelly equipment
  • Water bath jams and jellies
  • Low- and no-sugar jam and jelly
  • Liquid vs. powder pectin
  • First in first out
  • Drying strawberries
  • Pickled asparagus
  • Frequently asked questions

 

September 2011 (265 K PDF)

  • Is Home-Canned Food Safe?
  • Freezing Tomatoes
  • Apple Cider
  • Drying Tomatoes
  • Apple Varieties
  • Dealing with Green Tomatoes
  • Preserving Pumpkin or Winter Squash
  • Can Potatoes be Frozen?
  • Frequently Asked Questions: What do I do if there's mold on my jelly? Can all water-bath recipes be canned in the pressure canner? I've used ClearJel as a thickener for home-canned pie fillings. Can I also use PermaFlo and ThermFlo for home-canned pie fillings? Why do recipes say to cut off the blossom end of a cucumber?

 

August 2011 (243 K PDF)

  • Which food preservation method?
  • Searching for reliable information
  • Pressure canner fears
  • Plan ahead: preserve soup now
  • Pick 5% for pickling
  • Freezing leafy greens
  • Tomatoes plus acid
  • Frequently asked questions: How can I thicken tomato salsa and spaghetti sauces before canning? What should I do if the lids seal before I get the jars into the canner for processing? How long will canned food keep?

 

July 2011 (248 K PDF)

  • Freezing whys and hows
  • Safe home canned vegetables
  • Does water matter when canning?
  • Fruit salsa
  • Altitude and food preservation
  • Peddling your pickles
  • Frequently asked questions: Do we save money by preserving food at home? Is it necessary to exhaust a pressure canner?

 

June 2011 (265 K PDF)

  • Get ready…
  • Food preservation questions?
  • Wash produce before preserving
  • Pectin products with a different look
  • Making freezer jam
  • It's a “berry” good time of the year!
  • New freezer containers
  • Herb vinegars
  • Frequently asked questions: Are reusable canning lids safe to use? Is there a safe process for preserving pickled radishes?

Food Safety eNews for Food Processors

subscription instructions

Our newsletter started in the Fall of 2012. We hope to publish 3 to 4 newsletters annually and will be sending via email to food processing professionals. Please check the box next to "For Food Processors" then enter your name and email. Click on subscribe. Thanks!

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