Cooperative Extension Canning Resources: All 50 States

Use this directory to find research-based home food preservation guidance and local help from the Cooperative Extension system in every U.S. state. Extension publications are among the sources we prioritize when reviewing home-canning recipes because they are produced by land-grant universities and food-safety specialists.

Safety note: A state Extension page is a gateway, not automatic approval of every recipe found online. For shelf-stable home canning, use a current, tested recipe from USDA, the National Center for Home Food Preservation, or a university Extension publication. Do not invent processing times, reduce required acid, or substitute an untested low-temperature process.

How to use this directory

Select your state below.
Search the Extension site for home food preservation, canning, or food safety.
Contact the state or county office when altitude, equipment, ingredient substitutions, or a local crop creates uncertainty.
Compare any online recipe with a current tested process before canning it for room-temperature storage.

Cooperative Extension services in all 50 states

State	Primary statewide Extension resource
Alabama	Alabama Cooperative Extension System (Auburn University and Alabama A&M University)
Alaska	University of Alaska Fairbanks Cooperative Extension Service
Arizona	University of Arizona Cooperative Extension
Arkansas	University of Arkansas Cooperative Extension Service
California	University of California Cooperative Extension
Colorado	Colorado State University Extension
Connecticut	UConn Extension
Delaware	University of Delaware Cooperative Extension
Florida	UF/IFAS Extension
Georgia	University of Georgia Cooperative Extension
Hawaii	University of Hawaiʻi Cooperative Extension
Idaho	University of Idaho Extension
Illinois	University of Illinois Extension
Indiana	Purdue Extension
Iowa	Iowa State University Extension and Outreach
Kansas	K-State Research and Extension
Kentucky	University of Kentucky Cooperative Extension Service
Louisiana	LSU AgCenter Extension
Maine	University of Maine Cooperative Extension
Maryland	University of Maryland Extension
Massachusetts	UMass Extension
Michigan	Michigan State University Extension
Minnesota	University of Minnesota Extension
Mississippi	Mississippi State University Extension
Missouri	University of Missouri Extension
Montana	Montana State University Extension
Nebraska	Nebraska Extension
Nevada	University of Nevada, Reno Extension
New Hampshire	University of New Hampshire Cooperative Extension
New Jersey	Rutgers Cooperative Extension
New Mexico	New Mexico State University Cooperative Extension Service
New York	Cornell Cooperative Extension
North Carolina	NC State Extension
North Dakota	NDSU Extension
Ohio	Ohio State University Extension
Oklahoma	Oklahoma State University Extension
Oregon	Oregon State University Extension Service
Pennsylvania	Penn State Extension
Rhode Island	University of Rhode Island Cooperative Extension
South Carolina	Clemson Cooperative Extension
South Dakota	SDSU Extension
Tennessee	University of Tennessee Extension
Texas	Texas A&M AgriLife Extension Service
Utah	Utah State University Extension
Vermont	University of Vermont Extension
Virginia	Virginia Cooperative Extension (Virginia Tech and Virginia State University)
Washington	Washington State University Extension
West Virginia	West Virginia University Extension
Wisconsin	University of Wisconsin–Madison Division of Extension
Wyoming	University of Wyoming Extension

National home-canning authorities

National Center for Home Food Preservation — tested recommendations and recipes maintained with USDA support.
USDA National Institute of Food and Agriculture: Cooperative Extension System — national overview of Extension.
Extension Foundation national directory — the directory used to confirm statewide coverage on this page.

Why local Extension guidance matters

Altitude changes boiling-water and pressure-canning requirements. Local varieties, seasonal produce, well-water conditions, and access to pressure-gauge testing can also differ by region. A local Extension educator can help interpret a tested recipe without turning an untested variation into a shelf-stable canning process.

Editorial standard for Canning.Recipes

Our recipe reviews distinguish tested home-canning guidance from historical, commercial, refrigerator, freezer, and unverified methods. A link to an institution does not mean that institution endorses this website. See our Sources & Trust page for the complete evidence hierarchy and review policy.

Directory reviewed September 2026. Institutional names and URLs can change; use the national Extension Foundation directory if a state link has moved.

How to use this directory

Cooperative Extension services in all 50 states

National home-canning authorities

Why local Extension guidance matters

Editorial standard for Canning.Recipes

Preserve with confidence.