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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

Preserving the Harvest

Food Preservation

By

Carolyn Washburn

Utah State University

types of preservation
Types of Preservation
  • Home Canning

Pressure Cooker

Water Bath (Steamer)

Juicer

  • Freezing
  • Drying
  • Pickling
home canning
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
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
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
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
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
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
Procedures

Leathers (fruit and vegetable)

Herbs/Seasonings

  • Dryness
  • Curing and Drying Meats
  • Storage

Containers

Times

Insect control ( moths, insects, rodents)

pickling foods
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
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
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
Home Processed Foods
  • Enjoyable
  • Economical
  • Prevents waste
  • Flavor you like
  • Pride of Product
  • Needed Knowledge
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