Virginia Tech® home

Resources for Food Preservation

Title Available As Summary Date ID Author
Pressure Canning Dec 5, 2019 348-585 (FST-222)
Boiling Water Bath Canning May 6, 2022 348-594 (FST-426P)
Freezing Fruits and Vegetables Jan 9, 2019 348-596
Using Dehydration to Preserve Fruits, Vegetables, and Meats Jan 9, 2019 348-597
Food Storage Guidelines For Consumers
Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it.
Jul 18, 2023 348-960 (FST-453NP)
Elaboración de Conservas a Presión (Pressure Canning)
El proceso para envasar alimentos en casa o conservas caseras, depende de la acidez del alimento, lo cual se determina por su pH. Los alimentos de baja acidez tienen un pH más grande que 4.6, y los alimentos de alta acidez tienen un pH menos que 4.6. En general, los vegetales (verduras o hortalizas) y carnes son alimentos de baja acidez, y las frutas son alimentos alta acidez. Los alimentos de alta acidez pueden procesarse de manera segura por agua hirviendo, pero los alimentos de baja acidez se deben procesar en una olla a presión para conservas.
Sep 1, 2021 348-585S (FST-233P)
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands
This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors.
Jul 15, 2024 ANR-46NP (FST-473NP)
Master Food Volunteer Foods Demonstration Guide
When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease.
Jul 8, 2024 FST-100NP (FST-483NP)
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets
A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations. Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth.
Jul 8, 2024 FST-101NP (FST-482NP)
Can It Safely Feb 15, 2023 FST-114NP (FST-441NP)
Junior Master Food Volunteer Teen Mentor Hours Report
Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report
Jan 24, 2024 FST-115NP (FST-469NP)
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk
The majority of the milk and dairy products sold in the United States are pasteurized, which means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli, Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only improves the safety of the milk but also lengthens its shelf life.
Oct 1, 2019 FST-139P (FST-331P)
Safe Handling and Storing of Raw Fruits and Vegetables
Fruits and vegetables are essential for a healthy diet. Nutritious produce can be purchased at your local grocery store or farmers market, or even grown in your backyard. While produce is usually safe, it can become contaminated throughout the farm-to-fork continuum with harmful microorganisms, including bacteria, viruses, and parasites, that can cause illness (pathogens). A foodborne illness, often referred to as “food poisoning,” can occur through consumption of contaminated foods.
Aug 20, 2021 FST-234P
Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market? Jun 9, 2020 FST-280NP (FST-364P)
Vegetable Fermentation May 20, 2020 FST-328P
Edamame Processing: What Do I Need to Know? Jun 30, 2020 FST-371P
Icing Your Catch to Take Home Jul 27, 2021 FST-388NP
Master Food Volunteer Oct 4, 2022 FST-76NP (FST-430NP)
Proposed Project Authorization Form Apr 18, 2022 FST-83 (FST-410NP)
Master Food Volunteer Waiver for Activity Participation Apr 18, 2022 FST-84 (FST-411NP)
Master Food Volunteer Hours Report Apr 18, 2022 FST-85 (FST-409NP)
Master Food Volunteer Application May 12, 2020 FST-89NP (FST-187NP)
Preserving High Acid Foods with a Steam Canner May 10, 2022 FST-427NP
Making Safe Fermented Foods and Beverages Sep 21, 2022 FST-435NP
Managing Salmonella Contamination Risk in Retail Food Facilities Jan 24, 2023 FST-442NP
Common Questions When Developing an Environmental Monitoring Program for a Food Facility Mar 9, 2023 FST-445NP
Identifying Trends in Training Needs of Food Safety Professionals in Virginia May 26, 2023 FST-448NP
Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis
This fact sheet describes what food safety hazards are, who is required to conduct a hazard analysis, the purpose of hazard analysis, why conducting a hazard analysis is important, the components of a hazard analysis, resources to help evaluate hazards, and a novel worksheet to guide a food producer through the hazard analysis process.
Apr 23, 2024 FST-747NP
Hazard Analysis Worksheet v1.2
The Hazard Analysis Worksheet to go along with Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis (FST-474).
Apr 24, 2024 FST-747-ANP
Do I Really Need to Wash That? A Guide to Handling Fresh Produce at Home
Washing produce is an important step to keeping your family healthy. Since produce is grown in close contact with the ground, bacterial contamination may be introduced from animals, soil, and water. Produce may also be handled as it moves through the supply chain to the consumer. Washing produce can remove potential bacterial contamination or soil. It can be hard to know how and when to wash your produce, and there is a lot of information out there, so this publication provides important considerations to think about (a guide to help).
Jun 5, 2024 FST-478NP
Donating Food Through a Share Pantry
You can help your community by hosting or donating to a share pantry. This guide offers best practices for providing safe and quality food to your neighbors who are experiencing hunger.