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.
This course provides research-based information on food preservation.
If you enjoy preserving food, volunteering and helping your community, SDSU Extension's Master Food Preserver volunteer program may be for you!
SDSU Extension provides established and trusted research-based food preservation information.
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.
Kitchen safety during preservation is just as important as using a safe, evidence-based preservation method. Kitchen cleanliness can affect the safety of the preserved product.
The key to a safe and delicious product starts with the preservation recipe. View some recommended resources that offer safe, evidence-based recipes and step-by-step preservation method procedures.
This article is intended to provide guidance on the proper techniques for packaging meat and storing meat at home.
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.
Freezing is one of the easiest forms of preserving food. It reduces food waste, saves money and allows you to have quick quality produce on hand at all times. The
Freezer meals provide families with the option to have a home cooked meal with minimal effort on busy days.