Food Safety

• Guide E-118: Storing Food Safely
  How many times have you wondered if you’ve kept food too long and asked, “Is it still all right to eat?” To help you decide whether to keep it or throw it out, here are some simple guidelines and a food storage timetable.

Water Bath Canning

• Guide E-314: Making Jam, Jelly, and Sweet Spreads at Home
• Guide E-318: Preparing and Canning Pickled and Fermented Foods at Home
• Guide E-323: Salsa Recipes for Canning

Pressure Canning

• Guide E-306: Preserving Tomatoes at Home
• Guide E-307: Home Canning of Vegetables
• Guide E-308: Canning Green Chile

USDA Guide to Canning

• USDA Complete Guide to Home Canning

Pressure Cooking

• Cooking with a Pressure Cooker
  This handy resource from prior Food Preservation courses taught at the NMSU-Bernalillo County CES Lab includes an Introduction to Pressure Cooking as well as discussions of the Three Generations of Pressure Cookers, a Safety Checklist, and the Three Methods of Releasing Pressure. Favorite recipes are also included, such as Swiss Steak, Chicken Cacciatore, Barbecued Spare Ribs, and a Three Minute Veggie Plate. By instructor Cindy Schlenker Davies.