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Home food preservation

Photo Credit: Amanda Loman (Cropped from original)

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Displaying 1 - 10 of 37 resources

Storing Food for Safety and Quality

Proper food storage ensures that the food you bring home remains safe to eat and retains its high quality. Learn about storing meat, vegetables, fruit, leftovers, home-preserved food and more.

Surine Greenway, Amy Robertson, Joe Peutz, Grace Wittman | Mar 2023 | Extension Catalog publication Peer reviewed (Orange level)

Big Game from Hunt to Home

Describes techniques to handle game in the field, to butcher, and to store meat.

Dana Sanchez, Joy Waite-Cusic | Aug 2022 | Extension Catalog publication Peer reviewed (Orange level)

Benefits of Fermenting Fruits and Vegetables - UC Davis

Short fact sheet explains the benefits of fermented foods and vegetables.

Mar 2022 | Fact Sheet

Preparing Fermented Fruits and Vegetables at Home - UC Davis

Tips for home food preservers on preparing fermented fruits and vegetables at home.

Mar 2022 | Fact Sheet

Safely Ferment Fruits and Vegetables at Home - UC Davis

Tips for safely fermenting fruits and vegetables at home.

Mar 2022 | Educational document

Common issues with fermented fruits and vegetables - UC Davis

Publication discusses the common issues you may find when working with fermented fruits and vegetables.

Mar 2022 | Publication

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | Extension Catalog publication Peer reviewed (Orange level)

Making Jerky at Home Safely

Traditional jerky preparation methods, in which raw meat is dried at about 140 to 155 degrees Fahrenheit won't kill pathogens present in the meat. Learn the steps in making tasty meat jerky at home, including a choice of three techniques that ensure your jerky is safe to eat.

Laura L. Sant, Carol Hampton, Sandra M. McCurdy | Aug 2020 | Extension Catalog publication Peer reviewed (Orange level)

Kimchi Basics - SP-1007

There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.

Mar 2020 | Publication

Guidelines for Refrigeration of Foods (SP50-677)

Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)