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Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University Types of Preservation Home Canning Pressure Cooker Water Bath (Steamer ) Juicer Freezing Drying Pickling Home Canning Pressure Cooking

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Preserving the Harvest

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Preserving the harvest l.jpg

Preserving the Harvest

Food Preservation

By

Carolyn Washburn

Utah State University


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Types of Preservation

  • Home Canning

    Pressure Cooker

    Water Bath (Steamer)

    Juicer

  • Freezing

  • Drying

  • Pickling


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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 – Controversialbe sure you have 8 inches of steam


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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


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Preparing Foods

  • Hot Packs

  • Raw Packs

  • Preparing Foods to Process

  • Jars and Lids

    Kerr and Ball owned by same company


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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)


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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


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Home Drying

Methods

Sun Drying

Air Drying

Dehydrators

Oven Drying

Pretreatment

Blanching (water or microwave)

Sulfur Treatment (asthma)

Ascorbic Acid (Powder, Fruit Juices)

Other (Honey, Saline, Lemon, Hot Syrup)


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Procedures

Leathers (fruit and vegetable)

Herbs/Seasonings

  • Dryness

  • Curing and Drying Meats

  • Storage

    Containers

    Times

    Insect control ( moths, insects, rodents)


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Pickling Foods

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

    Cider- mellow/darker

  • Pickling Salt (no iodine-floaters)

  • Crocks ( pickles, sauerkraut)

  • Eggs

  • Process after pickling completed


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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


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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


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Home Processed Foods

  • Enjoyable

  • Economical

  • Prevents waste

  • Flavor you like

  • Pride of Product

  • Needed Knowledge


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