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» Sandy's Place   - Recipes, information, and tips on home canning, freezing, and dehydrating.




» Apples: Preserving - Fact sheet explaining how to prepare apples for freezing or canning, also recipes for syrup for preservation, preserving without sugar, recipes for chutney and cinnamon apple rings.




» Basics for Canning Fruit - Instructions from an Ohio State University Extension fact sheet.




» Basics for Canning Vegetables - Pressure canning is the only safe method for home canning vegetables. This Ohio State University Extension fact sheet explains how.




» Buying Beef For The Freezer - Buying beef in large quantities can result in significant cost savings, this Ohio State University Extension fact sheet explains how.




» Canning Basics - This fact sheet explains why canning works, what causes food to spoil, and the importance of following directions carefully. From Ohio State University Extension.




» Canning, Drying and Freezing - Tips and instructions from National Food Safety Database.




» Canning Food Recipes.com - Canning and preserving recipes and information on preparing, cooking and processing fruits and vegetables.




» Canning Jars and Facts - A comprehensive site including information guide from the food authority, tips, timing chart, and canning forum




» Canning Meat, Poultry, and Game - Fact sheet from Ohio State University Extension.




» Canning Recipes - Browse 70+ canning recipes by ingredient, cuisine, and more; or use search to find something in particular. Each recipe includes complete nutritional information.




» Canning Tomato Products - Ohio State University Extension fact sheet on canning, selection, acidification, preparation and processing.




» Canning Tomatoes - All tomato recipes.




» Canning Tomatoes - Ohio State University Extension fact sheet on the topic.




» CanningPantry.com: Food Preservation Articles - Collection of food preservation articles on home canning, freezing, pickling and food dehydration.




» CanningUSA.COM - Step-by-step instructions for canning fresh, high quality products to save time and money including simple recipes for easy-to-make weekday meals.




» Clemson Extension: Home and Garden Information Center - Offers factsheets on food preservation and safety, including canning basics and equipment, freezing, preserving fruits and jellies, and food handling and storage.




» Colorado State Co-op - Facts, tips, and directions for freezing vegetables.




» Freezer Storage - Basic facts and downloadable Adobe Acrobat file containing "Tips on Freezing Home-Prepared Foods" and the "Freezer Storage Chart." From Ohio State University Extension.




» Freezing Basics - Fact sheet from Ohio State University Extension with a list of recommended books.




» Freezing Combination Main Dishes - Ohio State University Extension fact sheet offering information and tips on this topic.




» Freezing Fruits - Freezing fruits is simple, easy, and preserves more nutrients and a fresher flavor than dehydration or canning, if done properly. This fact sheet from Ohio State University Extension explains how.




» Freezing Meat, Poultry and Game - Fact sheet offering information on the topic.




» Freezing Vegetables - Ohio State University Extension fact sheet on the process to follow to freeze safely. List of books included.




» Freezing vegetables - A check list and instructions for freezing vegetables from New Mexico State University.




» Freezing Vegetables from Gardenguides - Instructions for freezing many popular vegetables and fruits.




» Frozen Assets - How to cook for a day and eat for a month. A comprehensive site containing articles, recipes, complete meal plans, email discussion group, links.




» Home Canning Resources - Information and resources from About.com.




» Home Freezing of Cooked and Prepared Foods - Comprehensive freezing guide from the University of Nebraska with hints and recommendations.




» Home Preserving - Tips for preserving and pickling with recipes and links to more information.




» Homecanning.com - Offers tips and techniques, recipes and an e-mail newsletter.




» Homemade Maple Syrup - Directions for tapping, collecting, and making your own maple syrup.




» How Stuff Works: Preserving Food - An explanation of all the different ways used to preserve food from freezing to irradiation.




» How To Can and Freeze Fruits and Vegetables from your Garden - Explains how to store garden produce by canning or freezing. Includes syrup, jelly and relish recipes.




» Lesley's Recipe Archive: Canning Recipes - Recipes for pickles, relish, and jams, plus a tips and techniques page for boiling water canners.




» Mountain Breeze Home Canning - Canning recipes from Kentucky.




» National Center for Home Food Preservation - Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips.




» NDSU Extension Freezing Tips - Answers to commonly asked questions about freezing produce. From North Dakota State University.




» Noll's Home Canning and Freezing - Paul and Bernice Noll share their recipes and tips. Some have step-by-step illustrated instructions.




» Pepper Fools - A large collection of canning recipes using Chile peppers.




» Pickled Crab Apples - Basic recipe using hot water bath method.




» PreserveFood.com - Presents methods for preserving food by canning, freezing, dehydrating and vacuum sealing. Also includes safety tips.




» Preserving Pie Fillings - Ohio State University Extension fact sheet offering recipes and canning information.




» Quality for Keeps - Directions and recipes for canning meat, fish and poultry safely.




» Recipelink Canning and Preserving - The Recipe Link offers canning and preserving recipes, message boards, and canning safety articles.




» Squash Pickles - Calls for eight cups of any kind of summer squash.




» Strub Family Brine Recipe - Simple recipe to try pickling at home.




» Successful Home Canning - An easy to follow guide for home canning.




» Unsafe Canning Methods - What not to do when canning foods from the University of Wisconsin.