preserving the harvest food preservation by carolyn washburn utah state university

Preserving the Harvest

Food Preservation By Carolyn WashburnUtah State University

Types of Preservation

• Home Canning Pressure Cooker

Water Bath (Steamer) Juicer

• Freezing

• Drying

• Pickling

Home Canning

• Pressure Cooking Temperature 240 degrees @ 12 lbs Kills botulinum, yeasts, bacteria and molds

• Water Bath Temperature @ 212 degrees Kills bacteria, yeasts and molds• Steamer – Controversial be sure you have 8 inches of steam

Food Acidity

Just where do my tomatoes fit? Tomato acidity 4.6

Water bath

Pressure Canner

Use only approved recipe

(or soup canning recipe)

Canning fruits, vegetables and meats

Preparing Foods

• Hot Packs

• Raw Packs

• Preparing Foods to Process

• Jars and Lids Kerr and Ball owned by same company

Food Spoilage of Processed Foods

• Good Seal• Liquid Level• Flat sour vinegar taste (cooling properly)

• Coloring• Storage (cool TEMPERATURE is key to long storage life, dark, climate)

Freezing Foods

• Anti Darkening Treatment Fruits: Ascorbic Acid (vitamin C) Citric Acid, Lemon Juice Steam

Vegetables: Blanching (Steaming or Microwave)

• Packing Foods Syrup Pack Individual

Home Drying

MethodsSun Drying

Air DryingDehydratorsOven Drying

Pretreatment Blanching (water or microwave)

Sulfur Treatment (asthma) Ascorbic Acid (Powder, Fruit Juices) Other (Honey, Saline, Lemon, Hot Syrup)

Procedures Leathers (fruit and vegetable)

Herbs/Seasonings

• Dryness• Curing and Drying Meats• Storage Containers

Times Insect control ( moths, insects, rodents)

Pickling Foods

• Acidity – 5% Vinegar/Lemon Juice (fermentation)

Cider- mellow/darker

• Pickling Salt (no iodine-floaters)• Crocks ( pickles, sauerkraut) • Eggs• Process after pickling completed

Jams and Jellies

Fruit

Juice or Berries added

“The Jell” (Pectin, gelatin powder, instant jell)

Process and turn upside down (lower headspace) follow directions on pkg.

Discontinued use of : Wax –mold growth

Breads in a Jar

Storage Time

• Check seal-if it was safe when you canned it and you used proper methods, it should still be safe.

Vitamin, mineral and flavor content will decrease/ still have calories.

Volume may decrease

www.uga.edu/nchfp/how/can Good site for canning information

Excellent Book: Ball Blue Book

Home Processed Foods

• Enjoyable

• Economical

• Prevents waste

• Flavor you like

• Pride of Product

• Needed Knowledge