Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University.
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Transcript of Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University.
Preserving the Harvest
Food Preservation By Carolyn WashburnUtah 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
Home Drying
MethodsSun Drying
Air DryingDehydratorsOven 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 Good site for canning information
Excellent Book: Ball Blue Book
Home Processed Foods
• Enjoyable
• Economical
• Prevents waste
• Flavor you like
• Pride of Product
• Needed Knowledge