Part I- Family Gardening- - PowerPoint PPT Presentation

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Part I- Family Gardening-

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  1. Part I- Family Gardening- Preserving foods grown in a family garden. It’s good for Mother Earth!

  2. Why preserve fruits and vegetables? To eat healthier, more natural foods. To save money. To carry on family traditions.

  3. Howare foods preserved? Foods may be frozen to preserve their freshness. Foods can also be canned in glass jars by using hot, boiling water and a pressure canner or cold water canner.

  4. What kind of tools are needed to preserve foods? Pressure canner or cold water canner Freezer Freezer bags or containers Glass jars (quart and pint sizes), lids, and rims Salt

  5. Pressure canner The pressure canner is a cooking pot that gets very hot and preserves the food through high heat and pressure.

  6. Pressure canner Here are jars inside the canner. You must use a jar lifter to take them out of the pot because they are very hot.

  7. Cold water canner The cold water canner does not build up pressure. Instead, it preserves the foods through the heat of boiling water.

  8. Canning tools Stove, canning jar, measuring cup, funnel, jar lifter, rims, lids, and salt.

  9. This picture shows the outside of an upright freezer. It looks a lot like your refrigerator. Wait until you see what is inside. Upright freezer

  10. The inside of the freezer holds all of the vegetables that were preserved from the garden. You can see corn, squash, October beans, tomatoes and green peppers. Open up…

  11. In order to prepare the foods for freezing or canning, follow some important steps: Always wash all foods that come from the garden because they will have dirt and fertilizer on them. Fertilizer is used to help plants grow. Cut off all bad places that have spoiled. When preserving green beans, always remove the strings. When preserving corn, always remove the husks (outer covering) and the silks (inner covering). Preparations

  12. Preparing yellow squash Wash the squash, then remove the ends before slicing and freezing.

  13. Preparing and freezing corn To prepare corn, remove the husk and silk and wash the cob. The corn can be stored whole or scraped from the cob as kernels. Then put it in bags or plastic containers to be frozen.

  14. Making pickles Pick and scrub cucumbers and put them in jars. Pour boiling brine over the cucumbers to pickle them and add sprigs of dill, an herb, to flavor the pickles.

  15. An array of canned vegetables Lots of vegetables, including beets, peppers, and tomatoes. Some canned vegetables, such as green beans, can stay fresh as long as 4 years.

  16. What did we learn? Families can preserve their garden foods by freezing or canning them. All kind of foods can be preserved, including summer squash, green beans, October beans, green pepper, and corn. Cucumbers can be made into pickles. Garden food offers families a healthy alternative for meals. Garden foods often cost less than grocery store foods.

  17. Homemade Pickles & Relishes

  18. 2 Types of Pickles • Fermented or crock pickles • Fresh pack or quick process pickles

  19. Cucumber Pickles • Choose fresh, firm cucumbers • Smaller cukes can be pickled whole; slice or chop larger cukes • Sort and wash before using

  20. Other Ingredients • Softened water • Vinegar (5% acetic acid)- white or apple cider • Canning & pickling salt • Sugar and sugar-substitutes

  21. Spices, firming agents • Add flavor with spices! • Lime and alum are not recommended

  22. Fermented Pickles • Good bacteria produce a tangy flavor • The amount of salt is key • Keep cucumbers beneath brine surface during fermentation • Store between 68°-74°F • Heat process once fermentation is complete

  23. Genuine Dills & Sauerkraut • Ferment in a cool location- 68°to74°F • Remove scum daily • Refresh brine as often as necessary • Use fresh brine for canning

  24. Tips for High Quality Quick Process Pickles • Soak cucumbers in ice water for firmer pickles AND remove 1/16th inch from blossom end • Choose hot pack recipes for a quicker process • Allow 3-5 weeks for flavor to develop

  25. Low Temperature Pasteurization • Fill jars with room temperature pickles. • Pour over 165°F to 180°F liquid. • Process at 180°F for 30 min. (*Be sure to use a thermometer.)

  26. Vegetables Pickles Vegetable pickles from Asparagus ….. to Zucchini!

  27. Fruit Pickles • Select firm, fresh fruit. • Simmer whole fruit in a spicy, sweet-sour syrup. • Pack and process.

  28. Relish Recipes To make relishes, mixtures of vegetables and/or fruits are chopped, seasoned, simmered in a sugar and vinegar solution, and then packed and processed. YUM!

  29. Refrigerator/Freezer Recipes When it’s hot outside, store fresh-pack pickles in the refrigerator w/out heat processing. Choose freezer pickles for a cool, tasty treat.

  30. Common Questions • Omitting salt • Using artificial sweeteners • Signs of spoilage • Shriveled pickles

  31. How Long Does It Keep? Homemade pickles and relishes: 1 year under proper storage conditions