Home food preservation has been a popular cultural activity for centuries, especially in the farming communities.  Today, it is more vital than ever to ramp up the process of home food preservation because our country is facing probable future famine.  Due to irresponsibility in our government and greedy corporations our country is no longer the food belt of the world.  Most of our food is imported and much of it is contaminated and unsafe to eat.  We are threatened with mad cow disease, ecoli, salmonella and a host of other contagious diseases due to the fact that our packing houses and farmers are employing illegal aliens who are infected with a hosts of diseases and are not forced to undergo the required health examinations and food handlers permit process that has been the standard for America for years. 

Our food is being genetically engineered and loaded with soy and harmful chemicals.  We don't know where it comes from and how it is processed, so the rules for home food preservation have changed.  It is critical that those who practice preserving foods at home have access to the most reliable information available concerning food safety and food quality.

If you have never done any type of food preservation, now is a good time to start learning because in the days to come food is going to be hard to come by and it will be the most valuable commodity that you can own.  

The Cooperative Extension System (CES) and USDA have long been recognized as credible sources for science-based recommendations.  A national survey conducted by the Center in 2000 revealed a high percentage of home food processors are using practices that put them at high risk for foodborne illness and economic losses due to food spoilage.

The National Center for Home Food Processing and Preservation was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. Expert scientists in home food preservation from industry and eight other U.S. universities comprised an advisory committee for the Center. Home food preservation recommendations were updated through laboratory development and testing of products and critical literature reviews; recommendations from USDA and the Cooperative Extension System have been made available through this website; a new video series; on online self-study course; two USDA information bulletins now in layout and illustration (April 2006); updating of Extension professionals in various states; and, various other publications on the website.

If you are a beginner or an old pro, this is the best place to get your basic preservation knowledge and updates.  Once you have the process down, then you can further improve the taste of your foods with the information obtained for other sources.  Below you will find links to The National Center for Home Food Preservation which is the best place to start if you are just learning or wanting to learn how to preserve food.  Also, Southwest Herbals will provide links to download the USDA Complete Guide to Home Canning.  You can store these pdf files on your computer or print them out and make a handy booklet that you can keep close by for reference while you proceed with your canning project.  You can also purchase a paperback book by clicking on the book images on the right side bar.  I highly recommend that you visit the site, it has a lot more good information, that is not in the downloads or the books.

We have also provided you with links where you can buy the necessary products and get a variety of recipes.  We will also be adding a recipe collection for anyone who wants a copy and posting recipes from anyone who wishes to share them with us.

Information Links:
The National Center for Home Food Preservation
<http://www.uga.edu/nchfp/index.html>

USDA Complete Guide to Home Canning - Downloadable Pdf files:
(The Complete Guide to Home Canning is Agriculture Information Bulletin (AIB) No. 539 released by the U.S. Department of Agriculture, Extension Service, beginning with the 1994 revision of the Complete Guide to Home Canning.)

Introduction
Guide 1 - Principles of Home Canning
Guide 2 - Selecting, Preparing, and Canning Fruit and Fruit Products
Guide 3 - Selecting, Preparing, and Canning Tomatoes and Tomato Products
Guide 4 - Selecting, Preparing, and Canning Vegetables and Vegetable Products
Guide 5 - Preparing and Canning Poultry, Red Meats, and Seafood
Guide 6 - Preparing and Canning Fermented Food and Pickled Vegetables
Guide 7 - Preparing and Canning Jams and Jellies