Skip to main content
University
of
Nebraska–Lincoln
Visit
Visit
Visit the University of Nebraska–Lincoln
Apply
Apply
Apply to the University of Nebraska–Lincoln
Give
Give
Give to the University of Nebraska–Lincoln
Log In
Search
Search Form
Search
Submit
Close
Nebraska Extension
UNL Food
Menu
Search
Log In
About
Terms of Use
Eat Healthy
Recipes
Budget Friendly
Cooking Tips
Seasonal Produce
Meal Prep
Cooking with Kids
Move More
Adults
Kids and Teens
Older Adults
Pregnant and Postpartum Women
Preschool-Aged Children
Workouts
Keep Food Safe
Food Preservation
Foodborne Illness
Handwashing
Home Food Storage Chart
Power Outage
Safe Cooking Temperatures
Free Resources
Activities
Articles
Food Calendar
Newsletters
Posters
Presentations
Videos
Programs
Food in the Field
Go NAPSACC
Growing Together Nebraska
Husker Performance
Marathon Kids
Nebraska Extension ServSafe® Training
Nutrition Education Program
Nutrition School Enrichment Kits
Sleepless in Nebraska
Nebraska
IANR
Nebraska Extension
UNL Food
food preservation
food preservation
Boiling Water Bath Canning Video
Canning Basics
Canning Tomatoes and Tomato Products
Chopping Peppers and Onions Video
Common Food and Recipe Issues When Canning
Drying Foods
Elevation in Home Canning Video
Fermented and Pickled Foods
Food Preservation Newsletter
Food Preservation Videos
Freezing Onions, Peppers and Tomatoes Video
Freezing Produce
Freezing Zucchini
Getting Ready to Can Video
Grow and Preserve Classes
Home Canning Equipment for Making Pickles
Home Food Preservation Lessons
Home Food Preservation Series
How to Freeze Onions
How to Freeze Sweet, Bell and Hot Peppers
How to Freeze Tomatoes
Ingredients in Pickles
Jams, Jellies and Preserves
Peeling Tomatoes Video
Pickling Eggs
Preserving Spinach and Other Greens
Processing Methods for Pickles
Recipes for Making Pickles and Pickled Products
Tie Dye Fruit Leather
Tray Freezing Apple Slices
Tray Pack Frozen Foods for Easy Pouring
Types of Pickles
Using a Dehydrator Video
Utilizing Seasonal Produce Sales