Home food preservation, like canning, remains an important and popular cultural activity. It is critical that those who practice preserving and processing foods at home have access to the most reliable information available concerning food safety and food quality. The Cooperative Extension System and USDA have long been recognized as credible sources for science-based recommendations. The National Center for Home Food Processing and Preservation was established with funding from NIFA in 2000 as a multi-institutional effort with The University of Georgia and Alabama A&M University as the primary institutions. In 2011 the project received another award and continues to develop, implement and evaluate lesson plans on home food preservation; develop and teach webinars on home food preservation; and, build additional website resources. For more information, visit the the National Center for Home Food Processing and Preservation's website.