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Family and Consumer Sciences
UT Institute of Agriculture > Family and Consumer Sciences > FoodPreservation

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Food Preservation
​Contacts:

Contact Your County Extension Office

Janie Burney, PhD, RD
Betty Greer, PhD, RD
Michelle Vineyard, PhD, RD, LDN
Karen Franck, PhD
Christopher Sneed, PhD
Clint Cummings, MS

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Family and Consumer Sciences Logo 
Home Food Preservation

Preserving the Season

Freezing, drying and canning are three main ways you can save food safely at home. Unfortunately, a high percentage of home food processors are using practices that put them at high risk for foodborne illness and/or economic losses due to food spoilage. One of the most serious illnesses is botulism.  According to the Centers for Disease Control, the majority of cases of botulism from food are usually from home canned foods.

When you preserve your foods at home, it is important that you have access to the most reliable information available for safety and quality. The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations. As home food preservation has gained popularity in recent years, there are many sources of information online and in the popular press. Some can be very unsafe. University of Tennessee Extension through its 95 county offices can be your source of up-to-date information.

Home Food Preservation Methods

Whether you decide to freeze, dry or can depends on whether there are safe guidelines available for the food you are preserving and what method best suits your needs.

Freezing preserves food by reducing the temperature of the food so that microorganisms cannot grow and enzyme activity that can cause food to deteriorate is slowed down.

Drying preserves food by removing moisture so that microorganisms cannot grow and action of enzymes is slowed.

Canning involves filling jars or cans with food and heating them to a temperature that destroys microorganisms and inactivates enzymes. Pickling, fermentation and jams and jellies are forms of canning.

Questions?

If you have questions about freezing, drying or canning, you can contact your local Extension office and speak with a Family and Consumer Sciences agent.​​​

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Program Links

  • Canning College
  • Dining with Diabetes
  • Expanded Food and Nutrition Education Program (EFNEP)
  • eWellness
  • Farmers' Market Fresh
  • Fresh Plate
  • Hands On
  • Healthy Steps
  • Media Smart Youth
  • Pathweighs to Health
  • Power U
  • Tennessee Nutrition and Consumer Education Program (TNCEP)​
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Food Safety Links

  • Center for Disease Control and Prevention Food Safety Office
  • Fight BAC!
  • Food Safety Gateway
  • US Department of Agriculture - Food Safety and Inspection Service
  • US Environmental Protection Agency
  • US Food and Drug Administration
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Nutrition Links

  • Center for Nutrition Policy and Promotion
  • Dietary Guidelines for Americans
  • Food and Nutrition Information Center
  • ChooseMyPlate.gov
  • Nutrition.gov
  • USDA National Nutrient Database
  • Healthier Tennessee Initiative​
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American Association of Family and Consumer Sciences​ ​​​​​​

The University of Tennessee Extension
Family and Consumer Sciences
2621 Morgan Circle, 121 Morgan Hall
Knoxville, TN 37996-4530
Phone: (865) 974-7384
Fax: (865) 974-1068

   American Association of Family and Consumer Sciences
   
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The University of Tennessee Institute of Agriculture
Knoxville, TN 37996
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