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Food Preservation

A Pocket Guide to Care and Handling of Game Birds from Field to Table

Game birds offer a challenge to hunters and the reward of a delicious meal at the table if they are handled properly at each step. Game birds have various distinctive flavors and are excellent sources of protein, similar in these respects to domestic birds. The fat and calorie contents vary according to the age and species of the birds.

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Canning and Freezing Tomatoes and Making Salsa

Many people grow tomatoes in their traditional or container gardens. With a good year, you may want to preserve some tomatoes to enjoy during the winter. The recommendations in this publication take into account numerous tomato varieties, including those described as meaty, solid, firm and with few seeds, and the recommendations also allow for various growing conditions. If you do not want to follow these instructions, freezing is a safe alternative

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Food Freezing Guide

Freezing is one of the easiest, quickest, most versatile and most convenient methods of preserving foods. Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients than foods preserved by other methods.

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Food Preservation: Drying Fruits

Making dried fruit can be a fun family activity with a tasty end product. Dried fruit is a portable snack and it also can be used in recipes. Proper and successful drying produces safe food with good flavor, texture and color. Whenever you preserve foods, choose the best-quality fruits and vegetables. As with other food preservation methods, drying does not improve food quality.

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Freezing Fruits

Freezing is one of the easiest methods of preserving foods. Following the guidelines in this circular will help ensure that your frozen fruits remain nutritious and high in quality.

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From Orchard to Table: Apples!

Research continues to show that the fiber and natural antioxidants and other phytochemicals ("plant chemicals") in apples may help prevent chronic diseases. Learn about growing apple trees, apples and health, and how to preserve and prepare apples.

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Home Canning Low-acid Vegetables

The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.

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Jams and Jellies from Native (Wild) Fruits

Many types of fruit and juices can be used to make jams and jellies. This guide provides recipes for several wild fruits, including buffalo berries, chokecherries, elderberries, gooseberries, ground cherries, pin cherries, rose hips and sand cherries. You may need to experiment a bit to get an acceptable product because of variations in the growing conditions and varieties of wild fruits.

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Jerky Making: Producing a Traditional Food With Modern Processes

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing, smoking and drying procedures. Traditionally jerky was made by the use of sun, wind, and smoke from fires as a way to Jerky is a nutrient-dense, convenient, shelf-stable meat product that can be made from just about any type of raw meat ingredients. Its name is derived from the Spanish word “charqui,” which describes dried meat strips. Jerky is produced using combinations of curing, smoking and drying procedures.

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Questions and Answers About Storing Food in the Freezer

A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.

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Sauerkraut: From Garden to Table

Making sauerkraut is often part of introductory classes in microbiology. To avoid a "science experiment gone wrong" at home, follow the recommendations in this publication from garden to table.

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