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Food Preservation and Wild Game

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NDSU Extension shares tested, research-based food preservation methods so the home preserver can be confident in the safety and quality of the product they preserve. Explore our resources for step-by-step procedures, best practices and even information to troubleshoot problems if your product does not turn out.

TOPICS

Can

Cure and Smoke

Dry

Equipment

Freeze

Pickle and Ferment

Wild Game

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Food Preservation Publications

Home Canning Low-acid Vegetables

The method used for canning a product is determined primarily by the acidity of the food or mixture of foods being canned. Low-acid foods must be processed in a pressure canner to be free of botulism risks.

Home Canning Meat: Poultry, Red Meats, Game and Seafood

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. Use the processing time and pressure that is specified for each type of product.

Jar It Right! Choosing and Using Canning Jars

Jerky Making: Producing a Traditional Food With Modern Processes

Jerky is a nutrient-dense, convenient and shelf-stable meat product that has grown in popularity world wide. Derived from the Spanish word “charqui,” which describes dried meat strips, jerky may be produced using a combination of curing,…

Let's Enjoy Apples!

You’ve probably heard the expression “An apple a day keeps the doctor away.” Research continues to show that the fiber and natural antioxidants and other phytochemicals (plant chemicals) in apples may help prevent chronic diseases.

Let's Enjoy Corn!

Corn, or maize, has been consumed for thousands of years. This handout provides tips and recipes for preparing and preserving corn.

Let's Enjoy Potatoes!

This handout provides tips and recipes for preparing and preserving potatoes.

Let's Enjoy Zucchini!

Zucchini is a type of summer squash that can be used in a variety of ways. Whether you make it sweet, spicy or savory, it provides a nourishing amount of vitamins A, C and K, plus potassium and other minerals. This handout provides tips…

Make Your Own Home-canned Condiments

This handout provides a collection of research-tested condiment recipes, including barbecue sauce, ketchup, taco sauce, pickle relish and pepper rings.

Oops! Remaking Jams and Jellies

Fruit gels require the exact right amount of fruit, pectin, acid, and sugar for a firm gel to form. Imprecise measuring, too-ripe fruit, or failure to use the right type (or amount) of pectin can all contribute to too-soft or syrupy jam or…
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