Transcript Preserving the Harvest - Utah 4-H
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 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
Methods Sun Drying Air Drying Dehydrators Oven Drying
Home 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 canning information Good site for Excellent Book: Ball Blue Book
Home Processed Foods
• Enjoyable • Economical • Prevents waste • Flavor you like