Food Preservation

Did you know that your pressure canner needs to be calibrated every year? For food safety your gauge must be accurate, and this can be tested and calibrated by your local county Cooperative Extension Service Office.

NMSU ACES Food Preservation Publications

E-306: Preserving Tomatoes at Home

E-307: Home Canning of Vegetables

E-308: Canning Green Chile

E-311: Freezing Green Chile / Como Congelar Chile Verde

E-314: Make Jelly, Jam and Spread at Home

E-316: Home Canned Fruit Pie Fillings

E-318: Preparing and Canning Pickled and Fermented Foods at Home

E-319: Home Canning of Fruits

E-320: Freezing Vegetables

E-321: Freezing Fruit Basics

E-322: Drying Foods

E-323: Salsa Recipes

E-324: Processing Fresh Chile Peppers

E-325: How to Submit a Commercial Food Product for Process Review

E-326: Home Canned Sweet Spreads Made with Green Chile

Additional Resources

  • National Center for Home Food Preservation Website
    he National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.