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Spalding County
黑料网 Extension Office

Food Safety and Food Preservation

Produce Food Safety

This course is intended for fresh fruit and vegetable growers such as small farmers or community/school garden volunteers that are interested in learning more about safely growing produce. It will provide an introduction to best practices for the cultivation, harvesting and transport of fresh produce. Topics covered include: land, water, compost, hygiene, facilities, and equipment and transportation of produce.

Upcoming Produce Food Safety class: Call 770-467-4225 for more information.

Food Preservation

As interest in home canning, freezing, and drying continues to grow, Extension offers information ,you can trust to make your food preservation efforts safe and successful. Visit the??for more information.

Interested in purchasing the 6th?edition of 黑料网 Extension's?So Easy to Preserve??book? Please visit?


Food preservers at work


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Expert Resources

  • Using Pressure Canners
    Posted by Elizabeth Andress, Ines Beltran, Carla Schwan on Jun 16, 2025
    Most modern pressure canners are lightweight, thin-walled kettles; most have screw-on lids fitted with gaskets. Modern pressure canners have removable racks, an automatic vent/cover lock, a vent pipe, and a safety fuse. Use only canners that have the Underwriter’s Laboratory (UL) approval mark to ensure their safety. This publication covers steps to successful food preservation using pressure canners.
  • Conservación de Alimentos: Uso de Envasadoras a Presión
    Posted by Elizabeth Andress, Ines Beltran, Carla Schwan on Jun 16, 2025
    La mayoría de las envasadoras a presión modernas son ollas ligeras de paredes delgadas; la mayoría tienen tapas de rosca con juntas. Cuentan con rejillas extraíbles, un cierre automático de ventilación/tapa, un tubo de ventilación y un fusible de seguridad. Utilice únicamente envasadoras con la marca de aprobación de Underwriter’s Laboratory (UL) para garantizar su seguridad. Esta publicación explica los pasos para una conservación exitosa de alimentos con envasadoras a presión.
  • What is an Acidified Food, and How Can I Formulate One?
    Posted by Kaitlyn Casulli on Jun 15, 2025
    An acidified food is a low-acid food to which acids (such as vinegar, lemon juice, citric acid, etc.) or acid foods (such as fruits or tomatoes) have been added to bring the equilibrium pH of the food to 4.6 or less, with equilibrium water activity greater than 0.85.
  • Producing Shelf-Stable Acidified Foods Using Hot-Fill-Hold
    Posted by Kaitlyn Casulli on Jun 15, 2025
    Using Hot-Fill-Hold: A Thermal Preservation Process. Processors of acidified foods are required to comply with federal, state, and local regulations (when applicable) for thermal processing to ensure the safety and shelf-stability of their products. The hot-fill-hold (HFH) process is a thermal processing technique used to inactivate pathogens and extend the shelf life of acidified products. Heating before filling allows for commercial sterilization of the product, and then filling the container with the hot product will sterilize the clean container.