Food Preservation

Shelves with home canned goodsMichigan State University Extension educates community food handlers on skills and techniques for proper food preservation in effort to decrease foodborne illnesses.  Food leaders in Michigan communities have the opportunity to receive high quality, certified education on safe temperatures to store food, cooling hot foods, storing temperatures, freezing and dehydrating food, canning and the United State Department of Agriculture guidelines for safe food preservation.

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  • HOT TOPICEnjoying pumpkin long after October

    September 26, 2014 | Lisa Treiber | Pumpkin puree is easy to make and great to have on hand for your favorite recipes during the months ahead.

  • My favorite squash – butternut

    September 23, 2014 | Laurie Messing | Now is the time to try your favorite squash.

  • Storing root vegetables

    September 23, 2014 | Beth Waitrovich | Temperature is key to preventing stored root vegetables from rotting.

  • Grilled fruit: Sizzling and savory

    September 22, 2014 | Eileen Haraminac | Add grilled fruit to your meal. Fruits are easy to grill and hold their shape and texture while cooking.

  • HOT TOPICPreserving small game

    September 19, 2014 | Beth Waitrovich | Keep your small game harvest at peak quality by preserving it safely.

  • Salsa – not just a dance

    September 12, 2014 | Christine Venema | The best way to produce a salsa product is to follow a standardized recipe.

  • Keep make-ahead freezer meals safe

    September 10, 2014 | Lisa Treiber | Making meals ahead and storing in the freezer is a popular trend – following safe food guidelines will keep families safe from foodborne illness.

  • Acidifying your home canned tomatoes

    September 5, 2014 | Laurie Messing | The question still remains: Do you need to add lemon juice to your home canned tomatoes?

  • HOT TOPICSeptember is food safety month

    September 3, 2014 | Lisa Treiber | Food Safety Month isn’t just restaurant safe food practices; it should be done at home also.

  • In a pickle

    September 3, 2014 | Christine Venema | The best way to produce a pickled product is to follow a standardized recipe.

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