Preservation

Home food preservation is a way to preserve the freshness of homegrown or locally purchased foods. Methods include canning, freezing and drying. Whether you have excess produce from your garden, or you simply want to preserve your own jam, SDSU Extension provides established and trusted research-based food preservation information.

Topics

shelves lined with canned goods

Canning

Canning is a method used for the preservation of a variety of foods, including vegetables, fruits and meats.

various meals packed in ziplock bags and stored in a freezer

Freezing

Freezing is an easy and convenient method of preserving food. However, freezing does not kill bacteria, rather freezing slows down the growth of bacteria and enzyme activity- which affects the quality of the product over time.

two whole apples behind a small pile of dehydrated apple slices

Dehydrating

Drying or dehydrating is one of the oldest methods of food preservation. Drying removes moisture from the food and slows enzyme activity. Dried foods take up less storage space and do not require refrigeration.

Our Programs

Home canning supplies and canned vegetables arranged on a countertop.

Master Food Preserver Volunteer Program

If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!

A variety of fresh fruits and vegetables displayed on a countertop.

Pick it! Try it! Like it! Preserve it!

Pick it! Try it! Like it! Preserve it! materials are filled with tips for selecting, preparing, and preserving a wide variety of fruits and vegetables.

cans of various jams and jellies on a shelf

4-H Food Preservation Project

Food preservation is a way to enjoy fresh-grown fruits, meats and vegetables all year! Many every day foods we eat are preserved by canning, pickling, freezing or drying.

Canning supplies arranged on a kitchen counter.

Home Food Preservation Self-Study Course

This course provides research-based information on food preservation.

Preserve It Fresh, Preserve It Safe

Several jars of home-canned vegetables arranged on a shelf.

As part of a multi-state collaborative effort, the North Central Food Safety Extension Network brings you the Preserve It Fresh, Preserve It Safe Newsletter. The newsletter is a bimonthly feature in the SDSU Extension’s Food and Families Newsletter that shares research-tested tips, recipes and food safety updates for anyone interested in learning more about home food preservation. Use the navigation below and subscribe to our “Food and Families” newsletter to receive the latest edition.

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Upcoming Events

Variety of flour types on display in a grocery aisle.
Nov 17

Fall HACCP Workshop

The Hazard Analysis Training Workshop (HACCP) will be held Nov.17-18 at the SDSU West River Ag Center in Rapid City to teach food safety plan writing at both the state and federal level.

Related Topics

Canning, Freezing Food, Dehydrating Food

Related Content

Left: Fresh herbs preserved inside ice cubes. Right: Variety of fresh herbs hanging in bunches from a burlap string.

Preserving Herbs

Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.

Canning supplies arranged on a kitchen counter.

Home Food Preservation Self-Study Course

This course provides research-based information on food preservation.

Botulism testing supplies arranged in a lab.

Canners Beware: Botulism

Botulism is a serious, rare illness that is caused by a toxin produced by the bacteria Clostridium botulinum. Botulism is a concern when it comes to canning and fermenting foods, as the anaerobic conditions can cause the Clostridium botulinum spores to create a harmful toxin.