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The harvest season is upon us, and home canning fever has begun. The following websites share resources and wisdom regarding home canning, food preservation, and accompanying safety measures. From Clemson University, the first site (1) is a Food Safety and Preservation section housed in the university's online Home and Garden Information Center. This site is stocked full of online and downloadable information sheets regarding canning, freezing, drying, pickling, food borne illnesses, and much more. The site even contains documents addressing food safety after hurricanes, tornados, fires, and power outages. The second website (2), from the University of Georgia, links to numerous food preservation publications like Canning Pumpkin Butter and Mashed or Pureed Squashes; Making Apple Cider; Preserving Food: Using Boiling Water Canners; and Preserving Food: Freezing Animal Products-just to name a few. Hosted by Michigan State University-Extension, the third site (3) contains a comprehensive, alphabetized database on freezing, canning, and drying food (that was based on the USDA Complete Guide to Home Canning). The fourth (4) site-hosted by the National Center for Home Food Preservation-contains the aforementioned USDA Complete Guide to Home Canning in downloadable units. From Penn State University, the fifth (5) site features a food preservation database, which connects site visitors to numerous links regarding safe home processing methods. The sixth site (6-) site contains a publication about home canning of fruit and fruit products. Notably, the publication provides processing times for different contents, amounts, and altitudes.
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