The Book

We are pleased to announce the 6th edition of So Easy to Preserve.  Chapters in the 388-page book include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and 2 revised product recommendations in this edition.More >>

Payment must accompany your order. For ordering with credit cards, visit the UGA Marketplace online store. No credit card orders will be taken by phone or fax, except as follows: If ordering from Alaska, Hawaii, the U.S. Territories, or countries other than the U.S., additional shipping is required. Please call the OCCS business office at 1+706-542-2956 to learn more. 

If paying by check or money order, ordering instructions, contacts and pricing information are on the order form, which can be opened with the link to the right.  This is a fillable PDF order form (you can type your information on your computer) but no online orders can be placed with check or money order.

Demonstrations on DVD

So Easy to Preserve videos are IN STOCK.  The videos are discussions and demonstrations of methods, but do not contain the book.  Pricing and ordering instructions are found on the printable order form; there is no online ordering.  Please read the order form by using the link to the right called "Order Form."

The So Easy to Preserve video series is eight shows (20 to 35 minutes each) which provide a discussion of preservation principles and how-to demonstrations of methods. (The book is not contained on the DVDs.) Features include home canning of tomatoes, vegetables and fruits; freezing fruits and vegetables; drying fruits and vegetables; pickling; making jams and jellies; and, a show devoted to the canned specialties of hot chile salsa, mango chutney and spicy jicama relish. The methods demonstrated continue our tradition of teaching USDA-recommended practices for food safety as well as high quality finished products. This series was produced with the assistance of CSREES-USDA under the National Center for Home Food Processing and Preservation project. More >>

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