Preserving the harvest
Download
1 / 13

Preserving the Harvest - PowerPoint PPT Presentation


  • 390 Views
  • Updated On :

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

loader
I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
capcha
Download Presentation

PowerPoint Slideshow about ' Preserving the Harvest' - Lucy


An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.


- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript
Preserving the harvest l.jpg

Preserving the Harvest

Food Preservation

By

Carolyn Washburn

Utah State University


Types of preservation l.jpg
Types of Preservation

  • Home Canning

    Pressure Cooker

    Water Bath (Steamer)

    Juicer

  • Freezing

  • Drying

  • Pickling


Home canning l.jpg
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


Food acidity l.jpg
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 l.jpg
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 l.jpg
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 l.jpg
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 l.jpg
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)


Slide9 l.jpg

Procedures

Leathers (fruit and vegetable)

Herbs/Seasonings

  • Dryness

  • Curing and Drying Meats

  • Storage

    Containers

    Times

    Insect control ( moths, insects, rodents)


Pickling foods l.jpg
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 l.jpg
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 l.jpg
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 l.jpg
Home Processed Foods

  • Enjoyable

  • Economical

  • Prevents waste

  • Flavor you like

  • Pride of Product

  • Needed Knowledge


ad