Cooking – Canning and Freezing

26 of the finest web sites about Cooking – Canning and Freezing. If you know of any other good sites that should be added to this list, just add a comment at the end of this page.

1. HowStuffWorks “How Food Preservation Works” – Because food is so important to survival, food preservation is one of the oldest technologies used by human beings. Find out what’s being done to your food to make it last longer. (Main web site: http://www.howstuffworks.com/)
2. Successful Home Canning – Home Cooking – Here´s my easy to follow guide with the basics you need to know for successful home canning.. – Successful Home Canning – Home Cooking is a personally written site at BellaOnline (Main web site: http://www.bellaonline.com/)
3. National Center for Home Food Preservation – The National Center for Home Food Preservation is your source for methods of home food preservation. (Main web site: http://www.uga.edu/)
4. Canning Technique – Free Canning Information and Techniques – CanningPantry.com – Canning Techniques and other free food preservation techniques, articles, recipes and more. (Main web site: http://www.canningpantry.com/)
5. Canning Jars & Facts :: Your Complete Canning Source – A comprehensive canning site including information guide from the food authority, tips, timing chart, and canning forum. (Main web site: http://www.weblife.org/)
6. Homecanning.com -|- Your complete source for all home canning and home food preservation needs. – An excellent virtual resource for first-time and experienced home canners. We offer how to guides, product information, recipes, and an online store.
7. ! Canning Recipes for Preserving Food – canning recipes for preserving food, cookbooks and canning equipment for processing fruits and vegetables
8. Preserve Food – All about canning, drying and vacuum sealing. Visit PreserveFood.com.
9. Freezing Basics, HYG-5341-97 – Enzymes are complex proteins, present in all living tissue, that help organisms ripen and mature. Blanching vegetables before freezing inactivat (Main web site: http://ohioline.osu.edu/)
10. Freezing Combination Main Dishes, HYG-5308-93 – Use only fresh, high-quality food ingredients. Underripe fruits and vegetables lack flavor and overripe ones are flat and tough, or soft and mushy aft (Main web site: http://ohioline.osu.edu/)
11. Freezing Fruits, HYG-5349-97 – Freezing costs more than canning or drying but preserves more nutrients and a fresher flavor, if done properly. Natural enzymes in fruits cause fl (Main web site: http://ohioline.osu.edu/)
12. Canning Tomato Products, HYG-5337-97 – Select only disease-free, preferably vine-ripened, firm fruit for canning. Treat all ripe tomatoes (yellow, green, pink, (Main web site: http://ohioline.osu.edu/)
13. Canning Tomatoes, HYG-5336-97 – Select only disease-free, preferably vine-ripened, firm fruit for,canning. Treat all ripe tomatoes (yellow, green, pink, (Main web site: http://ohioline.osu.edu/)
14. Freezer Storage, HYG-5402-94 – Frozen food processors flash-freeze food; retailers keep it at 0 degrees F or below to maintain quality. After you make a selection, proper handling (Main web site: http://ohioline.osu.edu/)
15. Basics for Canning Fruit, HYG-5343-97 – Although spoilage can occur in home-canned fruits, contamination with Clostridium botulinum, the bacteria that causes botulism, is not a threat. Equi (Main web site: http://ohioline.osu.edu/)
16. Basics for Canning Vegetables, HYG-5344-02 – Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. Understanding Clostridium Botulinum (Main web site: http://ohioline.osu.edu/)
17. Freezing Vegetables, HYG-5333-97 – Freezing does not completely destroy bacteria, molds, and yeasts but does retard their growth. Natural enzymes in vegetables cause flavor, color (Main web site: http://ohioline.osu.edu/)
18. Preserving Pie Fillings, HYG-5355-99 – The following fruit fillings are excellent and safe products. Other available starches break down when used in these pie fillings, causing a runny sau (Main web site: http://ohioline.osu.edu/)
19. Colorado State University Extension – Colorado State University Extension
20. Lesley’s Recipe Archive: Canning Recipes – Collection of canning recipes where you’ll find recipes for pickles, chow chow, pickled peppers, salsa, relish, jams and more, plus a section of canning tips! (Main web site: http://www.lesleycooks.com/)
21. Preserving Your Garden – Pickling and preserving, some tips, links to safety information, and several recipes from dilled green beans and pickled crab apples to chow chow and sauerkraut (Main web site: http://southernfood.about.com/)
22. Squash Pickles Recipe – A Pickle Recipe with Summer Squash and Onions – Squash pickles with sweet onions and green pepper and vinegar. (Main web site: http://southernfood.about.com/)
23. MMSA: Homemade Maple Syrup – The home page of the Michigan Maple Syrup Association, Information, resources, recipes, how-to, and kids page. (Main web site: http://www.mi-maplesyrup.com/)
24. Ask Extension Database, NDSU Extension Service – Answers to commonly asked questions (Main web site: http://ndsuext.nodak.edu/)
25. Strub Pickles Pickle Recipes – Brine – Strub’s Pickles is Canada’s largest family owned pickle producer. Strub Pickles processes and packs more than 60 million pickles each year and distributes them through supermarkets, restaurants, hotels and institutions across Canada and the US. (Main web site: http://www.strubpickles.com/)
26. Ask Extension Database, NDSU Extension Service – Answers to commonly asked questions (Main web site: http://www.ext.nodak.edu/)