What not to do when canning foods from the University of Wisconsin.
An easy to follow guide for home canning.
Simple recipe to try pickling at home.
Calls for eight cups of any kind of summer squash.
The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles.
Directions and recipes for canning meat, fish and poultry safely.
Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips.
Basic recipe using hot water bath method.
A large collection of canning recipes using Chile peppers.
Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions.
Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips.
Answers to commonly asked questions about freezing produce. From North Dakota State University.
Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners.
Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes.
An explanation of all the different ways used to preserve food from freezing to irradiation.
Directions for tapping, collecting, and making your own maple syrup.
Offers tips and techniques, recipes and an e-mail newsletter.
Tips for preserving and pickling with recipes and links to more information.
Information and resources from About.com.
A check list and instructions for freezing vegetables from New Mexico State University.