Food preservation is the process of treating and handling food to stop or slow down spoilage (loss of quality, flavor, or nutritional value) and allow for longer storage. Maintaining or creating nutritional value, texture, and flavor is an important aspect of food preservation, although, historically, some methods drastically altered the character of the food being preserved. In many cases these changes have now come to be seen as desirable qualities – cheese, yogurt, and pickles being common examples.
Canned foods are subject to specific restrictions and cannot be sold or distributed unless processed at an approved cannery. Before selling value-added foods, it is important to have your food product tested to ensure its safety. Please visit the Colorado State University Food Processing Lab for more information about food processing support services.
To learn more about processing and preserving food, see the provided resources below or visit the Additional Processing Info, Salsa, Sauce, Relish, or Jams and Jellies page.
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