Food Preservation

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Course Overview

It is important for individuals to stay up to date on the latest research for home food preservation, recipes and processing times, as they are constantly under review and updated. Michigan State University Extension’s Online Home Food Preservation course is a self-paced program that instructs up to date science-based recommended methods for safe home food preservation, regardless of a person’s experience with preserving foods.

Online Home Food Preservation course will help home food preservers avoid dangerous, life-threatening contamination of foods. Individuals will feel confident in processing their produce and feeding their families safe, healthy foods. Home food preservation stimulates the local economy by encouraging locally grown and purchased foods and for individuals and families to grow their own gardens.

The course includes a variety of preservation methods and skills from drying foods using a dehydrator, to freezing and blanching which requires little time or equipment, to a more advanced pressure canning. Each of the seven segments discusses the equipment and tools needed to safely processing foods.

Course Format

Self-paced Online Course

Price

FREE

Registration Instructions (Follow Steps 1-3 Below)

To register for this course you will need to create an account, sign in with your email/password, and complete the registration process. To watch a video tutorial, demonstrating an overview of the registration process, click on the following link: Online Course Registration Video Tutorial. Step-by-step instructions are below.

  1. Step #1: Create your MSU Guest Account and Password: Create Your Account. (For detailed, step-by-step instructions visit the following page: Account Creation Instructions.)
  2. Step #2: Login to the registration system with your Community ID and Password: Food Preservation Online Course Registration.
  3. Step #3: Follow the instructions to register for the course. Upon registration, you will receive a receipt and instructions for accessing the course.

Note: If you need to reset your password at any time go to https://auth.msu.edu/ and select the option for "Need help Signing in."

More Information

For more information, please contact Laurie Messing at lmessing@msu.edu.

Technical Assistance

If you have any technical problems, please contact the Michigan State University IT Service Desk from 7am-12am Monday through Friday and 10am-12am on Saturday/Sunday, any day that the University is open.

  • Phone: (517) 432-6200
  • Phone (toll free): 1 (844) 678-6200

  • Email Web Form

Frequently Asked Questions

What is my username/NETID?

Your username (or NET ID) is the email address you used to create your account during registration (you use the same email address/password for registering and for taking the course).

What URL do I go to for logging into the course?

Go to: https://d2l.msu.edu/. You will see the Michigan State University at the top of the page. Login with the email address and password you set during the registration process.

I received a “not authenticated” response when trying to login – what do I do?

A “not authenticated” message is typically an issue with a password not being entered correctly.

I forgot my password – where can I reset it?

If you need to reset your password at any time go to https://auth.msu.edu/ and select the option for "Need help Signing in."

Register

Instructor
Michigan State University
  • Spartans Will.
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Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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