Print Resources

The Clemson University Home and Garden Information Center is a source of over 100 food safety fact sheets.  All are available free of charge.  To access the list of available publications, go to the HGIC website.  Publications on additional topics of interest to consumers in the areas of food preservation, foods, and food safety are listed below.

HGIC website

Food Preservation Publications

• Boiling Water Canners (University of Georgia)
• Canning Overview (NC State University)
• Canning Breads and Cakes (University of Georgia)
• Canning Fruit (University of Georgia)
• Canning Vegetables (University of Georgia)
• Chocolate Sauce Safety (University of Georgia)
• Curing Meats (University of Georgia)
• Drying Foods (University of Georgia)
• Flavored Vinegars and Oils (Colorado State University)
• Freezing Animal Foods (University of Georgia)
• Freezing Overview (University of Georgia)
• Freezing Prepared Foods (University of Georgia)
• Fruit Recipes (University of Georgia)
• Freezing Instructions for Individual Foods (University of Georgia)
• Freezing Vegetables (University of Georgia)
• Garlic (University of California, Davis)
• Home Food Preservation Desk Reference (NC State University)
• Jams and Jellies (NC State University)
• Jams and Jellies, Uncooked Products (University of Georgia)
• Jellied Products without Added Sugar (University of Georgia)
• Jelly Recipes (University of Georgia)
• Jerky (University of Georgia)
• Lemon Curd (University of Georgia)
• Peppers (University of California, Davis)
• Pickling Not Just for Cucumbers Anymore (University of Georgia)
• Pressure Canners (University of Georgia)
• Reliable Home Food Preservation (NC State University)
• Salsa (NC State University)
• Sauerkraut (Pennsylvania State University)
• Smoking Fish (Oregon State University)
• Smoking Fish Canning (Oregon State University)
• Starting Your Own Business (University of Georgia)
• Tomatoes (University of Georgia)
• Tomato Recipes (University of Georgia)
• Vegetable Recipes (University of Georgia)

Food Safety Publications

• AIDS (FDA)
• Alfalfa Sprouts (University of California, Davis)
• Apple Cider Pasteurization (Washington State University)
• Chronically Ill (Clemson University)
• Cleaning Out Your Pantry (Clemson University)
• Food Storage Guidelines for Consumers (Virginia Polytechnic University)
• Guidelines for Assembling No Cook Food Bags (Clemson University)
• Home Pasteurization of Milk (Ohio State University)
• Increase Shelf Life of Your Food -- Check Your Refrigerator (NC State University)
• Keeping Food Safe to Eat at Home (NC State University)
• Keeping Food Safe at Big Events (NC State University)
• Making Your Own Baby Food (University of Maine)
• Meetings, Events and Gatherings (Clemson University)
• Microbiological Safety of Fresh Fruits and Vegetables (NC State University)
• Pesticide Residues on Fresh Fruits and Vegetables (NC State University)
• Pests and Stored Foods (NC State University)
• pH values of common foods (FDA)
• Power Outages (Clemson University)
• Safe Handling of Ground Meat (NC State University)
• Shopping (Clemson University)
• Storage Instructions for Vegetables (NC State University)
• Tips on Mailing Foods (Clemson University)
• Vacuum Packaging Food at Home (University of Georgia)

Food Publications

• Cooking Terms
• Substitutions -- a list of substitutions for common ingredients (NC State University)
• Yogurt Making (University of Georgia)

Spanish-language Food Safety

• Canning Vegetables (Extension)
• Cantaloupe, Safe Handling (Texas Cooperative Extension)
• Consumer Food Safety, Ten Tips (Texas Cooperative Extension)
• Fight BAC! (Partnership for Food Safety Education)
• Food Safety in Hurricanes and Floods (Clemson University)
• Freezing Fruits and Vegetables (Texas Cooperative Extension)
• Fruits and Vegetables, Safe Handling (Texas Cooperative Extension)
• Home Canning Fruits and Tomatoes (Texas Cooperative Extension)
• Irradiation (Texas Cooperative Extension)
• Keeping Food Safe (California Cooperative Extension)
• Preserving Peppers (Texas Cooperative Extension)
• Storage, Safe Home (Texas Cooperative Extension)
• Strawberries, Safe Handling (Texas Cooperative Extension)
• Ten Least Wanted Pathogens (Partnership for Food Safety Education)
• Tomatoes, Safe Handling (Texas Cooperative Extension)
• Washing Fruits and Vegetables (Texas Cooperative Extension)

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

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