Skip to main content

Logo for N.C. Cooperative Extension N.C. Cooperative Extension Homepage

Home Food Preservation

Home made strawberry jam in canning jars

Strawberry Jam

Home food preservation classes are offered during the summer months in Brunswick County. An introductory video class is required to watch before attending any of the hands-on classes. The classes offered include boil water bath canning – jams & jellies and pickles, pressure canning – low-acid veggies, and drying & freezing


Fresh foods are perishable because they contain a high percentage of water. The practice of canning preserves foods by removing the oxygen, destroying enzymes, and preventing the growth of bacteria, yeasts, and mold. It is important to follow proper canning practices to ensure that food is kept safe! Pressure canning is the only safe method for canning meat, poultry, seafood, and low acid veggies. Dehydrating also removes the moisture which prevents spoilage from microorganisms. The enzyme action is slowed down (though not stopped), which means that color, texture, and quality do not degrade as rapidly once the food is dried.


A great beginner’s resource (or to brush up on your knowledge) is the USDA’s Complete Guide to Home Canning. This guide is a trusted, go-to resource for making high-quality canned products safely. The guide is available online at the link below and in print.

Another great resource for tested recipes and research-based information is the National Center for Home Food Preservation. This is housed through the University of Georgia and they have a print resource called, “So Easy to Preserve”.

NC State Extension offers lots of information and resources related to home food preservation as well.