In 2000, the United States Department of Agriculture (USDA) provided funding for the establishment of the National Center for Home Food Processing and Preservation. This National Center is a multi institutional effort, with the University of Georgia and Alabama A & M University as the primary institutions involved. Scientists in home food preservation from industry and eight other U.S. universities comprise an advisory committee for the center. The website of the National Center for Home Food Processing and Preservation provides a wealth of information on canning, freezing, and storing fruits and vegetables including specifics about how to can and freeze food as well as how to ferment, pickle, cure, and smoke. Is it time to pickle your own cucumbers? Learn how at
[www.uga.edu/nchfp].
Canning Across America is “a national endeavor” which provides “a high level of sharing” on its website to “find folks in your area and see what they’re putting up this year.”
Wild Fermentation is the official website of Sandor Katz, the author of Wild Fermentation (published in 2003 by Chelsea Green and now in paperback) and his latest book, The Art of Fermentation, and provides tips for fermenting foods, recipes and an events calendar.
