North Central Food Safety Extension Network (NCFSEN)

NCFSEN logo with jars of canned food and a map of the Midwest







two jars of salsa            the pressure reading on a pressure cooker             jars of dehydrated vegetables and fruits             jars of preserved vegetables

The North Central Food Safety Extension Network (NCFSEN) began with representatives from several states in the North Central Region in 2016 during a meeting convened by Extension program leaders held in Chicago, IL. Since that time, the network has grown to include representatives from all 12 states in the region.

This website provides resource links to the affiliated states, an impact statement, a link to the regional food preservation e-newsletter subscription, outreach materials and journal articles published by the group. 

North Central Region Food Preservation Resources

Bi- Monthly Home Food Preservation e-newsletter

Subscribe on the University of Missouri Food Preservation website (Scroll down for the “Subscribe” link).

Past home food preservation newsletter issues


Network Delivers Impact in Food Safety Education 2016 to 2023

Journal Articles

Garden-Robinson, Julie; West, Rebecca; Nwadike, Londa; Blakeslee, Karen; and Coleman, Shannon M. (2022). "Best practices for urban local food entrepreneurs and building regional Extension networks," Urban Food Systems Symposium

Organizing Extension Family and Consumer Sciences Groups Around a Common Topic: Lessons Learned and Best Practices (Journal of the National Extension Association of Family & Consumer Sciences, Volume 16, 2021, page 93)

Measuring the Regional Impact of Extension Home Food Preservation Education Using Standardized Evaluation Tools (Journal of the National Extension Association of Family and Consumer Sciences) 


Consumer Food Safety

Food Safety in Blessing Boxes

Home Food Preservation

Dial Canner Testing Report 2023
Canner Gauge Check labels

Jar It Right!   

Oops! Remaking Jams and Jellies

Play It Safe! Safe Changes and Substitutions to Tested Canning Recipes  

Pressure Can It Right

Put a Lid On It 

Steam Can It Right

Food Safety for Entrepreneurs
Watch the entire playlist or find the individual videos below.

Home Kitchen Basics   Webinar on Home Kitchen Basics
Labeling Basics    Webinar on Labeling Basics 
Cleaning and Sanitizing Basics     Webinar on Cleaning and Sanitizing Basics
  (these three documents are all part of the same set, so the document links will take you to the same website where you can download each of them.)

Food Safety Best Practices for Local Food Entrepreneurs
          Spanish Version- Mejores Prácticas de Inocuidad Alimentaria para Emprendedores Locales de la Industria de Alimentos

Working Collaboratively

This 3-publication “Working Regionally” set of Extension publications provides information about forming and sustaining a food safety regional group based on published research conducted by the regional group. 

  1. Working Regionally: Getting Started (Part 1) 
  2. Working Regionally: Getting Organized (Part 2)
  3. Working Regionally:  Getting Together (Part 3)

Please provide your feedback to these videos and resources.


Responding to Consumers During a Pandemic:  Food Safety and Program Delivery -  Partnership for Food Safety Education Conference, 2021

Regional Teamwork and Best Practices - National Extension Association of Family and Consumer Sciences, 2021

Tools of the Trade: Regional Food Preservation Evaluation Using Standardized Evaluation Tools:  Phase 2 Process and Results, National Extension Association of Family and Consumer Sciences, 2020

Safe Produce for Food Pantries: Regional Impact in Food Safety Education, International Association for Food Protection, 2020 virtual Conference

Enhanced Food Safety Program Impact Using a Regional Approach to Program Evaluation - Presentation National Food Safety Outreach Conference, 2019


jars of salsa with someone attaching a lid           ladling jelly into a jar            judges at the state fair, surrounded by jelly           glass jars of pickle relish       four jars in a water bath



This work is supported by the Food Safety Outreach Program [grant no. 2021-70020-35732] from the USDA National Institute of Food and Agriculture.