Home Food Preservation in North Carolina and South Carolina

Home food preservation is a popular means for preserving seasonal produce or specialty foods for longer periods of time. If not done properly, these products could be a source of botulism, a potentially deadly foodborne illness.  In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne. Outbreaks of foodborne botulism involving two or more persons occur most years and usually are caused by eating contaminated home-canned foods. The best prevention is safe canning of foods. 

Educator Training Tools -- NC and SC

• Program Planning Guide(SC) -- guidelines for setting up a home food preservation program
• Slide set -- Instructional slide set for delivering a four-hour home food preservation program
• Evaluation Tool (SC)

Participant Handouts -- NC and SC

• Canning
• Pickles
• Jams and Jellies
• Freezing
• Drying

Supplemental Resources for Educators working NC and SC

• Home Food Preservation Desk Reference -- coming soon
• Home Food Preservation Educator's Instructional Slide Set -- the slide set contains 368 slides that food safety educators can review in order to update their knowledge about current home food preservation practices.

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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