Home Food Preservation

Should I Vacuum Package Food at Home? - SP50-603


Things to know about vacuum packaging food, including safety and potential for bacteria to grow

Safety of Canned Food that Freezes - SP50-695


Guidelines for determining the safety of canned food that has frozen.

Shipping Food Gifts - SP50-933


Instructions and tips for shipping food products as gifts.

Using Preserved Foods Safely - SP50-494


Guidelines for using preserved foods safely.

USDA and FDA Food Safety Hotlines

Online Resource

For answers to your food safety questions year round contact:
USDA Meat and Poultry Hotline at 1-888-674-6854
7:00 am – 1:00 pm PST, Monday through Friday
FDA Food Safety Hotline at 1-888-723-3366
7:00 am – 1:00 pm PST, Monday, Wednesday and Friday

Flavored Vinegars - SP50-736

Educational Document

Information on making flavored vinegars - includes recipes and facts regarding food safety issues.

Analyzing Pickle Recipes - SP50-464

Educational Document

Fact sheet that describes the things to look in a safe pickle recipe.

The Laws of Salsa - SP50-1003


Guidelines for preparing and preserving safe, healthy salsa.

Herbs and Vegetables in Oil - SP50-701


It’s important to keep food safety in mind when storing vegetables (such as garlic, mushrooms, chili peppers) or herbs in oil. These low-acid foods can be a source of Clostridium botulinum bacteria, which are found in soil, water, and air. This publication provides recipes and information on safe and proper storage.