My holiday zucchini pickles and bacon jam were my first attempt at food preservation, and I was pretty concerned and careful to do everything safely, relying on and cross-checking the validity of online sources for my instruction. Recently a Life In A Skillet reader who is a master gardener and home preservation expert, let me know about this website, and I wish I would have found it to begin with. It’s got straightforward, instructional, research-based information on canning, freezing, pickling, and the like. Excellent guidelines.

There’s also great information on basic home food storage – you ┬ámay think you’ve got it down pat, but I guarantee you probably know someone just moving out of their childhood home who will benefit from knowing that an opened bottle of mustard will only last for 6 – 8 months, and opened peanut butter only 2 – 3 months.

Check it out, and pass it along to your friends:

National Center for Home Food Preservation.