Food preservation is a branch of food science and technology that deals with the control or management of factors involved in maintaining the longevity, safety, nutritional value, appearance, texture, flavor, and other important qualities of food products. It is performed in a variety of processes such as canning, drying, chilling, freezing, irradiation, pickling, bottling, jugging, as well as the introduction of high pressure.
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Home Food Preservation
Penn State Extension shares preservation methods, tools, food safety issues, seasonal topics, resources, and Q&A.
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Home Food Preservation: Canning, Freezing, Drying
Looks at food preservation methods, in general and by type of food. Includes safe practices and gardening links.
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Home Food Preservation: Preserving Apples, Tomatoes and Corn
Mother Earth News explores options, including canning, freezing, and dehydrating. Shares recipes and instructions.
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Home Preserving Australia
Australian site offering information on preserving, canning and cheesemaking.
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How Food Preservation Works
Explores basic techniques with details on freezing, salting, canning, pickling, dehydrating, chemical preservation, and carbonation.
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National Center for Home Food Preservation
Serves as a source for research-based recommendations for food preservation. Aims to address food safety concerns and to impart the knowledge of food preservation and processing methods.
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Simply Canning
Focuses on canning, with information on dehydrating, pickling, and freezing. Covers safety, equipment, instructions, and recipes.