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Canning and Preserving

Subject: Two wooden shelves holding a variety of canned vegetables and fruits, lined up in rows of glass jars. Food staples canned include jellies, sauces, or slices of carrots, green beans, tomatoes, corn, sweet potatoes, sauerkraut, roasted red peppers, dill pickles, raspberry jam, orange marmalade, grape jelly, and a tomato and corn soup.

Preserving fresh, seasonal produce you grow or purchase locally can be a rewarding experience. Whether you are just starting out or have years of experience with home food preservation, N.C. Cooperative Extension can you help you learn or update your skills. The following resources provide the latest guidelines on food preservation and are recommended Cooperative Extension programs across the United States.

Quick Links to National Center for Home Food Preservation Resources

Written By

Jeannie Leonard, N.C. Cooperative ExtensionJeannie LeonardExtension Agent, Family and Consumer Sciences Call Jeannie Email Jeannie N.C. Cooperative Extension, Randolph County Center
Page Last Updated: 4 months ago
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