While at the farmer's market this weekend I had a few questions for the Master Gardeners and Preservers there. Usually, I see their stall and completely draw a blank in regards to what I planned to ask them. (I also never remember to bring my knives to the market to have them sharpened. Boo.)
Since I was posting this week about preserving brassicas I wanted to ask if they had any ideas beyond my own. They didn't. Though they did tell me that the standards for all home canning and food preserving are determined... in Georgia. Specifically at the University of Georgia, so for those looking to learn the details of food preserving from a legitimate source that sets the national standard, check out the University of Georgia Extension Service Food Preservation Page.
I plan to spend some time there and bookmark it in my recipe folder so that I will have all the safety standards at hand when doing my home preserving.
*In case you don't about Extension Services: every state has an Extension Service, the job of the Service is to provide gardeners and agriculturists with information on pests, plants, diseases, and climate that is specific to their area. Some states offer a Master Gardener certification as well that allows people to attend classes and learn about agriculture in their area, sometimes this course is paid for straight out and other times it can be discounted by volunteering in the community, as part of the Extension Service, to answer questions of other gardeners. Check out your local Extension Service to find out more about what they can offer to help you as a budding gardener.