Home Food Preservation Made Easy. 2 Prepared by: Renay Knapp, Henderson County Tracy Davis,...

Home Food PreservationMade Easy

2

Prepared by: Renay Knapp, Henderson

County Tracy Davis, Rutherford

County Cathy Hohenstein,

Buncombe County Julie Padgett, McDowell

County Sue Estridge, Madison

County Sandi Sox, Polk County

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Acknowledgements Angela Fraser, NC State University Cheryl Beck, Jackson County Pam Staton, Clay County Jessica Robison, Swain County April Conley, formerly in Cherokee County Latresa Philips, formerly in Graham County Lynda Spivey, formerly in Buncombe County Megan Schaffer, formerly in Henderson County

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Canning Basics

Basics of Canning 5

Basics of Canning Food is placed in a jar and

heated to a temperature that destroys targeted microorganisms.

Heat also inactivates enzymes that cause spoilage.

Air is driven from the jar during heating. As the jar cools a vacuum seal is formed.

Basics of Canning 6

High Acid Foods (pH <4.6)

All fruits, except for: figs tomatoes, and melons

Fermented pickles, such as sauerkraut

Acidified foods, such as pickles

Basics of Canning 7

Low-acid Food (pH >4.6) All vegetables, except

rhubarb Meats Poultry Seafood Soups Mixed canned foods

(low-acid + high-acid)

Basics of Canning 8

Two Methods of Canning

Boiling Water Canning -- used for high-acid foods

Pressure Canning -- used for low-acid foods (and some high-acid foods)

Basics of Canning 9

Why Two Ways to Can?

Yeast, molds, and most bacteria are destroyed at boiling temperatures -- 212ºF at sea level.

C. botulinum forms spores that require higher temperatures for destruction in a reasonable period of time -- usually 240ºF or above at sea level.

Basics of Canning 10

What Makes Canned Food Unsafe?

Clostridium botulinum Causes botulism poisoning Found naturally in soil and water. Produce heat-resistant spores that only

destroyed by pressure processing. 10-35% of people who get botulism die.


Botulism and Growth

To grow, the spores need: oxygen-free environment low-acid food temperature between 40ºF to 120ºF relatively high moisture


Botulism and GrowthConditions for C. botulinum to grow can be found in: Home canned foods Smoked fish and sausage Foil-wrapped baked

potatoes Packaged mushrooms Pot pies


Preventing Botulism

Spores do not grow in high-acid foods.

Spores killed when low-acid foods heated long enough at a specific temperature.

Process low-acid foods at 240ºF.

Use pressure canner for all low-acid foods.


Other Ways to Prevent Botulism Test pressure canner dial

gauge for accuracy each year before use.

Correctly operate canner. Check canned food

carefully before use. If toxin is suspected,

detoxify food before discarding. The toxin is destroyed by boiling even though the spores are not.


Unsafe Canning Methods

Open Kettle Oven Canning Dishwasher Addition of Aspirin Steam Canners Microwave Oven

Canners

Boiling Water Bath 16

Boiling Water Bath

Used for high-acid foods and acidified foods


Boiling Water Bath Have water simmering or

hot in canner, high enough to cover jars (about six inches). Hot packed jars = simmering

water Raw packed jars = warm to

hot water Wipe rim of jars and adjust

lids. Lower jars slowly into

canner.

Boiling Water Bath 18

Using a Boiling Water Bath Place jars on rack in canner. Add more hot water if

necessary, once jars are in canner. (Don’t pour hot water directly onto raw-packed jars).

Count processing time when water returns to a boil.

Remove jars to a padded surface.

Cool away from drafts, 12 to 24 hours.

Pressure Canning 19

Pressure Canning

Used for low-acid foods

Presssure Canning 20

Inspect Your Pressure Canner

Some parts might need assembling -- see manufacturer’s directions.

Become familiar with parts and their functions.

Clean to remove oils. Lightly coat the exposed

gasket and lugs on the canner bottom with cooking oil.

Before each use be sure vent pipes are clear and open.

Pressure Canning 21

Using a Pressure Canner Have 2 to 3 inches of

water simmering or hot in canner. Hot packed jars =

simmering water Raw packed jars = warm to

hot water Place jars on rack in

canner. Put lid on canner with

weight off or petcock open.

Pressure Canning 22

Exhaust canner for 10 minutes.

Close vent or petcock. Start counting processing

times when correct pressure is reached.

Turn off heat at end of processing.

Let pressure drop to 0 psig naturally.

Pressure Canning 23

Wait 2 minutes after pressure drops to 0 psig. (For some canners, check that locks in handles are released).

Remove weight or petcock. Open canner. Watch steam! Remove jars to padded surface

or rack. Cool jars for 24 hours,

undisturbed. Check that jars have sealed.

Pressure Canning 24

Process Food ProperlyFollow a credible recipe exactly The following slows heat

penetration: Extra sugar or fat Oversized food pieces Added thickeners

Process food properly Heat-up and cool-down times

in pressure canners are counted toward sterilizing value of the process. Never rush them.

Pressure Canning 25

Importance of Processing Time Each food and preparation

style has its own processing time.

Processing time differs with size of jar.

Too short Underprocessing Spoilage or unsafe food

Too long Overprocessing Overcooked

Pressure Canning 26

What Affects Processing Time Acidity of the food Preparation style of the food Composition of the food

- Viscosity- Tightness of pack- Convection vs. conduction transfer of heat- Starches, fats, bones

Initial temperature of food as it is packed into jar Temperature of processing Size and shape of jar

Pressure Canning 27

Altitude Adjustments As altitude increases, the temperature

decreases at a given pressure. Dial-gauge processing changes:

0-2000 feet = 11 pounds pressure 2001-4000 feet = 12 pounds pressure 4001-6000 feet = 13 pounds pressure 6001-8000 feet = 14 pounds pressure

Pressure Canning 28

Weighted gauge adjustments 0-1000 feet = 10 pounds pressure At altitudes above 1000 feet, process at 15

pounds pressure. Boiling water canner adjustments

Generally, the processing time will increase. Use a credible resource to determine processing

time.

Equipment 29

Canning Equipment

Proper equipment is essential to a safe product.

Footer 30

Canning Jars Check jars for nicks,

cracks, and rough edges. Wash in soapy water,

rinse well, and keep hot. If food is processed for

less than 10 minutes, need to be sterilized.

Do not use single-use jars, such as mayonnaise and tomato sauce jars, to process food at home.

Equipment 31

Canning Lids Use two-piece lids. Flat lid cannot be

reused but the ring band can.

Follow the manufacturer’s instructions for treating them.

Preparing and Packing 32

Preparing and Packing Food


Raw Pack For foods that lose shape

when cooked. Place raw food directly in

jars. Boiling hot liquid is then poured over the food.

Pack firmly, don’t crush. Add jars carefully to warm

canner to avoid breakage from heat shock.

Follow a reliable recipe.


Hot Pack Preferred method for most

foods. Food is cooked in liquid

before packing. Cooking liquid is then poured over food in jar.

Fewer jars needed. Less floating of food and

better color and flavor. Foods easier to pack. Kills some microorganisms.


Headspace Space in the jar between the

inside of the lid and the top of the food or its liquid.

Check canning directions to determine the correct headspace for each food.

Usually: 1/4” for jellies 1/2” for high-acid foods, such

as fruits, tomatoes, and pickles

1” to 1-1/4” for low-acid foods


Problems with HeadspaceToo little:

Food may bubble out during processing.

Deposit on rim may prevent proper sealing.

Too much: Food at the top is likely to

discolor. Jar may not seal properly,

because processing time not long enough to drive all the air from inside the jar.


Before Sealing Jars

Remove air bubbles. Re-adjust headspace if

necessary. Wipe jar rims. Adjust two-piece lids,

fingertip-tight.

Jams and Jellies 38

Jams and Jellies

Jams and Jellies 39

Types of Jams and Jelly

Jam Jelly Marmalade Preserves Conserves Butter

Jams and Jellies 40

Jelly Made from strained fruit

juice. Should be clear and

sparkling. Gelled enough to hold its

shape outside the jar, yet soft enough to spread easily.

Forms sharp angle when cut.

Jam Made by cooking crushed

or chopped fruits with sugar until the mixture will round up on a spoon.

Can be made with one or more fruits.

Should be firm but spreadable.

Does not hold the shape of the jar.

Jams and Jellies 41

Preserves Fruits preserved with

sugar so that the fruit retains its shape

Is clear, shiny, tender and plump

Syrup is clear and varies from the thickness of honey to that of soft jelly

Marmalade Tender jelly with

small pieces of fruit or citrus peels distributed evenly throughout

Jams and Jellies 42

Conserves Jam-like product made by

cooking two or more fruits with sugar until it. roundups on a spoon or flakes from it.

A true conserve contains nuts and raisins.

Butter Cook fruit pulp and sugar

to thick consistency. Add spices -- amount and

variety vary. Cook slowly after sugar is

added until thick enough to round up on a spoon.

Process pulp in a food mill and strain through a fine-meshed sieve.

Jams and Jellies 43

Essential Ingredients

Fruit Pectin Acid Sugar

Jams and Jellies 44

Fruit

Provides flavor Furnishes pectin and acid

for gelling 1 pound fruit = 1 cup

juice Use top quality fruit

Jams and Jellies 45

Pectin

Natural substance found in varying amounts in fruits that causes jelly to gel.

Slightly under-ripe fruit contains more pectin than fully ripe fruit.

When making soft spreads without added pectin, use ¼ under-ripe and ¾ ripe.

Jams and Jellies 46

Fruits High in Pectin Tart Apples Concord Grapes Sour Blackberries Cranberries Currants Gooseberries Quinces Sour Plums

Jams and Jellies 47

Fruits Low in Pectin Apricots Blueberries Cherries Peaches Pineapple Rhubarb Strawberries

Jams and Jellies 48

Commercial Pectin Liquid

added to mixture after all other ingredients have been brought to a boil.

Powdered stirred into the fruit and

brought to a boil before the sugar is added.

Purchase fresh pectin each year.

Jams and Jellies 49

Why Use Commercial Pectin?

More jelly produced from the fruit Better color Less chance of failure Shorter cooking time

Jams and Jellies 50

Acid

Needed for gel formation. Under-ripe fruits have more acid. Commercial pectin contains some acid.

Jams and Jellies 51

Sugar

Contributes to flavor.

Helps in gel formation.

Serves as preserving agent.

Jams and Jellies 52

Sugar Substitutes

Light Corn Syrup Honey

Jams and Jellies 53

Artificial Sweeteners

Cannot be interchanged for sugar in recipes

Use a recipe that specifies an artificial sweetener or lower-sugar pectin product

Jams and Jellies 54

Other Ingredients

Spices Nuts Flavoring

Jams and Jellies 55

Equipment and Utensils Large Saucepot Food Scale Jelly Thermometer Jelly Bag Spice bag Kitchen timer Skimmer Slotted spoon Funnel Jars or containers

Jams and Jellies 56

Gelling Tests – Plate Test

Place small amount on chilled plate. Set plate in freezer until cooled to room

temperature. If mixture is set, put in jars.

Jams and Jellies 57

Gelling Tests -- Thermometer Determine gelling point for your elevation. Establish the boiling point of water then add

8oF for the gelling point. Hold thermometer vertical; read at eye

level. Remove from heat when gelling point

reached.

Jams and Jellies 58

Gelling Test - Sheeting Dip cool metal spoon in boiling jelly. Lift out spoonful of mixture, away from

steam Tip spoon over a dish so juice will drop off Gelling point reached when sheets off

spoon

Jams and Jellies 59

Special Tips Use reliable recipes and follow directions carefully. Measure ingredients carefully. Never reduce amount of sugar or double the recipe. Do not squeeze the jelly bag. Use large sauce pans for cooking. Cook as quickly as possible. Cook longer in high humidity. Process after packing.

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Pickles

Includes fresh-pack and fermented fruits and vegetables

Pickles 61

Types of Pickles

Brined or Fermented Pickles Fresh Pack or Quick Process Pickles Fruit Pickles Relishes

Pickles 62

Ingredients High quality produce Salt Vinegar Sugar Spices Water Firming Agents

Pickles 63

Equipment

Brining container Stoneware Large glass jars Food-grade plastic

Saucepan Stainless Steel Aluminum Glass Unchipped Enamelware

Pickles 64

Other Equipment Measuring spoons Measuring cups Sharp knives Large trays Tongs Vegetable peeler Ladle

Pickles 65

Other Equipment Slotted Spoon Footed Colander or Wire Basket Large Mouth Funnel Food Chopper or Grinder Cutting Board Large Spoons Household Scales

Freezing 66

Freezing

Freezing 67

How Freezing Affects FoodChemical changes

Enzymes in vegetables Enzymes in fruit Rancidity

Texture Changes Expansion of food Ice crystals

Freezing 68

Advantages of Freezing Most foods can be frozen. Natural color, flavor, and

nutritive value retained. Texture usually better than

other methods of food preservation.

Foods can be frozen in less time than they can be dried or canned.

Simple procedures. Adds convenience to food

preparation. Proportions can be

adapted to needs unlike other home preservation methods.

Kitchen remains cool and comfortable.

Freezing 69

Disadvantages of Freezing

Texture of some foods is undesirable because of freezing process.

Initial investment and cost of maintaining freezer is high.

Storage space limited by capacity of freezer.

Freezing 70

Shelf-life of VegetablesTemperature

0ºF

5ºF

10ºF

15ºF

20ºF

25ºF

30ºF

Length of Storage

1 year

5 months

2 months

1 month

2 weeks

1 week

3 days

Freezing 71

Freezing Tips

Freeze foods quickly Set freezer temperature at -10ºF at least 24 hours

before freezing foods. Spread packages out until frozen, then stack. Store at 0ºF or colder for best quality.

Freezing 72

Freezing Tips Freeze foods at <0ºF (24 before freezing

foods set freezer at -10ºF). Freeze foods immediately. Do not overload freezer with unfrozen food.

Freeze amount that will freeze in 24 hours -- 2 to 3 pounds of food per cubic foot.

Pack already frozen foods together so they do not thaw.

Freezing 73

Freezing Tips Place unfrozen foods in contact with

surfaces and in coldest parts of freezer. Arrange food so air can circulate. When food is frozen, organize freezer by

types of food. Arrange frozen foods so that the foods

frozen longer can be used first. Keep a current frozen foods inventory. Check freezer temperature periodically.

Freezing 74

Selecting a Freezer

Consider: Size Shape Efficiency Defrosting features Available floor area Amount of freezer space needed

Freezing 75

Determining Size You Need General Rule

Allow 6 cubic feet of freezer space per person (3 cubic feet per person might be adequate if other methods of food preservation are used).

Standard Freezer Capacity -- 35 pounds of frozen food per cubic

foot or usable space.

Freezing 76

Types of Freezers

Upright 6 to 22 cubic feet Convenient Uses small floor space Easy to load and unload

Chest 6 to32 cubic feet Takes more floor space More economical to buy

and to operate than upright Less air loss when opened

Freezing 77

Refrigerator/Freezer Combination 2 to 6 cubic feet Be sure can set temperature at 0ºF or colder Freezer can be above, below, or beside

refrigerator area Other features

Self defrosting or manual defrost Receptacle clips - prevent accidental disconnecting Door locks & drains for defrosting

Freezing 78

Location and Placement Place in convenient, cool, dry, well-

ventilated area. Do not place by stove, range, water heater

or in the sun. Do not push flush against wall. Leave space

for air circulation and cleaning. Be sure freezer is level.

Freezing 79

General Freezing Instructions

Selection Freezing does not improve quality. Choose the highest quality available. Freeze promptly. Remember some foods do not freeze well.

Preparation Work under sanitary conditions. Follow recommended procedures.

Freezing 80

Freezer Packaging Moisture-vapor resistant Durable and leak-proof Not become brittle and

crack at low temperatures.

Protects foods from absorption of off-flavors or odors

Easy to seal and mark

Freezing 81

Types of Packaging Rigid Containers

Plastic freezer containers Freezer boxes with liners Coffee canisters Wide mouth

canning/freezing jars Good for liquids, soft,

juicy, or liquid-packed foods

May be reusable Hold their shape and can

be stored upright

Freezing 82

Non-Rigid Containers Bags Wrappings - cellophane,

heavy-duty aluminum foil, polyethylene, laminated paper

Good for firm, non-juicy foods

Freezing 83

Packing Foods Cool food before freezing -- ice bath Pack in serving size quantities -- usually up

to 1 quart Pack foods tightly. Allow for some headspace -- vegetables

like broccoli and asparagus, bony pieces of meat, tray packed foods, and breads, do not need any headspace.

Freezing 84

Press all air from bagged foods, seal bags by twisting and then folding over loose edge (gooseneck). Secure with string, twist-tie or rubber band.

Use tight lid on rigid containers and keep sealing edge clean. Use freezer tape on loose fitting covers.

Freezing 85

Labeling

Name of product Added ingredients Form of food: halves, whole, or ground Packing date Number of servings or amount

Freezing 86

Packing FruitsSyrup Pack Better texture Not needed for safety Cover fruit with syrup -- place crumpled water-resistant

paper in top of container

Sugar Pack Soft sliced fruits (strawberries, peaches) make on syrup

when mixed with the right proportion of sugar. Layer fruit and sugar. Allow to stand for 15 minutes.

Freezing 87

Dry Pack Good for small whole fruits such as berries that do not

need sugar. Simply pack into containers and freeze. Can freeze on a tray first, so pour easily.

Pectin Syrup Good for strawberries and peaches. Mix one package powdered pectin with one cup water. Bring to boil, boil 1 minute. Remove from heat, cool, and add 1-3/4 cups more water.

Freezing 88

Water or Unsweetened Juice Packs Texture will be mushier. Color poorer. Freezes harder, takes longer to thaw.

Packs for Purees or Juices Pack as is, with or without sugar. Add ascorbic acid if light-colored.

Freezing 89

Packing with Artificial Sweeteners Can be used in the pectin syrup, juice, or water packs. Or could be added just before serving Do not help with color retention or texture, like sugar does. Use amounts on product labels.

Freezing 90

Preventing Fruit Darkening Use one of the following:

1 teaspoon (3000 mg) ascorbic acid to one gallon of water

Commercial ascorbic acid mixture Steaming the fruit

The following do not work as well: Citric acid solution Lemon juice Sugar syrup Salt/vinegar solution

Freezing 91

Ascorbic Acid Most economical. Use powdered or tablet form. 1/2 teaspoon powdered ascorbic acid = 1500 mg Crush tablets well. Use amount specified for each fruit. In syrup or liquid packs, add powder to liquid. In sugar or dry packs, dissolve 2 to 3 tablespoons in cold

water and sprinkle over fruit. For crushed fruit, purees or juices, mix with fruit about

1/8 teaspoon per quart.

Freezing 92

Ascorbic Acid MixturesFollow package

directions

SteamingBest for fruits that will be

cooked before useFollow directions in

freezing publications

Freezing 93

Freezing Vegetables

Select young, tender, high-quality vegetables. Sort for size and ripeness. Wash and drain before removing skins or

shells. Wash small lots at a time, lifting out of water.

Do not soak. Work in small quantities, preparing per

instructions.

Freezing 94

Blanching Vegetables Blanch to prevent flavor and color changes. Blanch using water or steam. Water blanching

Use 1 gallon water per pound of vegetables. Place vegetables in blanching basket. Lower into vigorously boiling water. Cover and begin timing.

Freezing 95

Steam Blanching Use kettle with tight lid and basket. Put 1 to 2 inches of boiling water in the bottom

of pan. Vegetables should be in a single layer in basket. Start timing when covered. Takes 1-1/2 times longer than water blanching.

Freezing 96

Microwave Blanching (not recommended) Enzymes might not be inactivated. Does not save time or energy. Use specific directions and blanch small

quantities at a time. After blanching, cool immediately in cold water. Change water frequently.

Freezing 97

Packing VegetablesDry Pack

Pack after blanched, cooled, and drained. Pack quickly, excluding air.

Tray Pack After draining, spread in a single layer on a shallow pan. Freeze firm. After first hour, check often. Pack quickly, excluding air.

Freezing 98

Freezing Meats and Poultry Keep meat or poultry and everything they

touch as clean as possible. Keep cold until frozen. Never stuff poultry before freezing. Store-bought meats must be over-wrapped. Freeze meats and poultry using the

drugstore or butcher wrap (drugstore wrap preferred except for irregular meat cuts).

Freezing 99

Freezing Fish Pre-treat as directed to control rancidity,

flavor changes or loss of liquid. Package using one of the following:

Lemon-gelatin glaze Ice glaze Water

Freezing 100

Lemon-gelatin glaze Mix 1/4 cup lemon juice and 1-3/4 cups water. Dissolve 1 packet unflavored gelatin into 1/2 cup

of this mixture. Heat remaining mixture to boiling and add

dissolved gelatin. Cool, dip fish, wrap and freeze.

Freezing 101

Freezing Prepared Foods

Many can be frozen. Follow directions in a credible freezer

publication.

Freezing 102

Thawing Fruit Best if served with ice crystals present. Thaw:

In refrigerator -- 6 to 8 hours per pound of fruit in syrup

At room temperature -- 1 to 2 hours per pound At room temperature in cool water -- 1/2 to 1

hour per pound In microwave oven - follow manufacturer’s

instructions.

Freezing 103

Dry sugar packs thaw faster than syrup packs.

Unsweetened packs thaw the slowest. When used in recipes, allow for added

sugar and more juice.

Freezing 104

Thawing Thaw:

In refrigerator In microwave oven (follow manufacturer’s directions) In cold water (keep water cold)

Vegetables Cook without thawing except partially thaw corn-on-

the-cob and leafy greens. Meats, Fish, Poultry

Can be cooked when thawed or frozen (might take 1-1/2 times longer if cooked frozen).

Freezing 105

Freezer Emergencies If power will be off, set freezer controls to

10ºF to -20ºF immediately. Do not open door. Foods stay frozen longer if freezer is full,

well-insulated, and in cool area. Full freezer -- keeps 2 to 4 days Half full freezer -- 24 hours

Freezing 106

If power interruption longer than 1 to 2 days, use dry ice: 50 lbs -- keeps full 20 cubic foot freezer below freezing

for 3 to 4 days 50 lbs -- keeps half-full freezer for 2 to 3 days

Keep dry ice on boards or heavy cardboard on top of food.

Do not touch dry ice. Do not open freezer. Ventilate room.

Freezing 107

Refreezing Thawed Foods

Refreeze potentially hazardous food if: freezer temperature is 40ºF or colder or if ice crystals are still present.

Texture will not be as good. Product might be mushy

Drying 108

Drying Foods

Drying 109

History of Drying

One of the oldest methods of food preservation.

Practiced by nomadic peoples of the Middle East and Asia

Dried foods are light, take little space, and don’t need refrigeration.

Dried foods are ideal for traveling-camping, backpacking.

Drying 110

How Drying Preserves Food

Drying removes moisture from food so bacteria, yeasts, and molds cannot grow and spoil the food.

Drying also slows the action of enzymes, but does not kill them.

Drying 111

Advantages of Drying

Simple, safe, and easy No special equipment

Drying 112

Methods of Drying

Sun or Solar Drying Vine Drying Room Drying Oven Drying Dehydrators

Drying 113

Sun Drying Temperature – 85oF or higher Low humidity Several days of sunny weather 2 drying racks or screens on blocks Cover for the foods at night

Drying 114

Solar Drying

Uses a specially designed dehydrator to increase temperature and air current to speed up sun drying.

Solar dryers use a reflectant, such as aluminum foil or glass, to increase the sun’s temperature. Air vents at each end increase the flow of air.

Get directions for making a solar dryer from your county Extension Agent.

Drying 115

Vine Drying Pasteurization Sun-dried fruits and vine-dried beans need

treatment to kill insects/eggs. Freezer Method-seal food in freezer bags.

Place in freezer at 0oF or low for at least 48 hours.

Oven Method-place food in single layer on tray. Heat in 160oF oven for 30 minutes.

Drying 116

Oven Drying

Little or no investment in equipment

Not dependent on weather

Ovens can dry most foods

Drying 117

Disadvantages of Oven Drying

Cost of energy used Food is usually darker, more brittle, and

less flavorful Time required to dry foods

Drying 118

Electric Dehydrator Features Double wall construction;

metal or high grade plastic Enclosed heating elements Enclosed thermostat with

dial control, from 85-160oF

Timer Fan or blower 4 to 10 open mesh trays-

sturdy, easy-wash, plastic UL seal of approval

Drying 119

Equipment for Drying Sharp paring knife Colander/Steamer Cutting board Vegetable peeler Food processor/vegetable slicer Blender Measuring utensils

Drying 120

Preparation Select high quality produce Wash and core Leave whole, half, or slice in equal pieces Select an appropriate pretreatment Whichever drying method you use, be sure to

place in a single layer on the drying trays. Pieces should not touch or overlap. Follow directions for your drying method until

dry.

Drying 121

PretreatmentsFruit

Sulfuring Ascorbic Acid Fruit Juice Dip Honey Dip Syrup Blanching Steam Blanching

Vegetables Blanching

Drying 122

Testing for DrynessVegetables

Brittle Flake when crushed

Fruit No visible moisture Pliable, but not sticky or tacky Folded in half–doesn’t stick to itself Berries should rattle

Drying 123

Packaging and Storing Cool 30-60 minutes Pack loosely in plastic or glass jars Seal containers tightly Store in cool, dark place Dried fruit needs conditioning (allow fruit

to stand for 7-10 days, shake daily) Check moisture condensation!

Drying 124

Using Dried Foods Dried fruits are delicious as a snack (try

making some dried fruit leather) or in many prepared dishes.

Dried vegetables are also good in recipes when re-hydrated.

Dried fruits and vegetables are a good way to store emergency food.

Home Food Preservation Made Easy. 2 Prepared by: Renay Knapp, Henderson County Tracy Davis,...

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Transcript of Home Food Preservation Made Easy. 2 Prepared by: Renay Knapp, Henderson County Tracy Davis,...