Eating the Fruits of your Labor

Traditional Recipes

Dehydrated(Dried)

Canning

Freezing Decorations

Dehydrate (dry) your Own Food

One of the oldest methods of preservingLow cost way to preserve food Access to fruits and vegetables when

locally out of seasonTakes up less storage space than canned No refrigeration needed

Food Dehydrator

(best method)

Oven

Sun

Solar Dehydrating

Unit

Food Dehydrator

Some Vit A and C lost Temperature – 120-140 degrees Fahrenheit Uses less energy than an oven Vegetables – 8-12 hrs – blanching speeds

drying time and maintains color Fruit – 12+ hrs- use ripe fruit- ¼- ½ inch thickCheck for moisture content before storing;

molds bacteria Airtight container, cool dark dry area

Oven Drying

Take 2 times longer to dry in oven than dehydrator…oven not as efficient and uses more energy

Temperature 140 degrees FSlower than dehydrators, unless you have a

convection oven, which has a fanOven door propped open 2-6 inches Take caution with small children

Sun Drying

Dry fruits, high sugar & acid make them safeDon’t dry vegetables or jerky/meat outdoorsNeed hot, dry, breezy days- Florida is too

humid for this methodNeed to cover, watch materials used and

control for insects and pests

Solar DryingHas to have enough

ventilation to remove moist air

Temperature 20 – 30 degrees higher than sun drying

Shorter drying time than sun drying

Need to turn food throughout day

Air drying best method can take several weeksBay, Dill, Marjoram, Oregano, Rosemary, and Thyme; work best- low moisture contentBasil, Chives, Mint, Tarragon better in dehydratorCan enclose in paper bags, with openings for air circulation

Drying Herbs

Herb Vinegar Glass bottles

recommended Distilled white vinegar

used- sharp acid taste Apple cider vinegar-

milder taste but brown color

3-4 sprigs per 2 cups of vinegar

Last up to 3 mos in cool dark space

Decorative room additions

Herb Oil Used in salads, bread

dip 1 cup of fresh herb to 1

cup of oil Olive oil but sunflower

safflower and peanut can be used

Keep it refrigerated and discard if not used within 10 days (botulism)

Canning

Important Factors to Consider:

Low acidic foods must be processed in a pressure canner to be free of botulism risks. Meats, dairy, sea food, poultry, all vegetables (except

tomatoes).

Higher acid foods that may be safely canned in a boiling water bath canner.Jams, jellies, pickles, fruit, spaghetti sauce without meat,

tomatoes, ketchup and tomatoes.

Canning Vegetables Vegetables must be

processed in a pressure canner to be free of botulism risks

Use only high quality ripe vegetables free of diseases

Fill jars while food is still hot

Process (pressure canner) and cool jars before storing

Cool dark place for storage

Canning FruitFruits mostly get processed in

boiling water canners These are faster than

pressure canners Apples, apricots, peaches

and pears should be treated with ascorbic acid ( Vit C) solution to maintain color

Syrup added to fruit during preparation - retains color flavor and shape- water, unsweetened juice or own juice can be used instead (fewer calories, less sugar)

Small batches work best; doubling recipes = runny consistencyFresh fruit works best Boiling water canner is used Can last 1 year but tastiest within the 1st 6 months Jam will darken with age still safe to eat but texture and flavor not as good

Homemade Jams/Jellies

Pickling Vegetables White granulated & brown

sugars, white distilled and cider vinegars, pickling salts all used

Pickle products spoil easily. Microorganisms — particularly yeasts, molds and enzymes — may affect flavor, color and texture.

Process pickles in a boiling-water canner to prevent these problems and to ensure that your products are safe

Processing times and procedures will vary according to food acidity and the size of food pieces

FreezingConvenient for busy homeownersRetains food color, flavor and nutrient value of

most vege better than canningFreeze only high quality vegetables and fruit

that are already ripe enough to eat fresh freeze as soon as possible after harvesting as

they lose their quality BUT if power goes out foods can spoil unlike

canned or dried foods

Blanch before freezing, maintains color & flavor, cleans surface dirt and organisms, helps loss of vitamins- cool to stop further cooking

Use fresh, firm, ripe fruits, freezing does not improve quality.Ascorbic acid or Vit C used to prevent darkening and flavor loss

Wash, drain, pat dryWrap in freezer film wrap and freezer bagRetain flavor longer than driedQuantity usage; same as fresh

Decorating with Fruits and Vegetables

Center piece decorationLavender, basil and palm fronds

Basil flower

Decorating with Fresh Herbs

Ornamental Pepper Plant

Ornamental Pepper Bouquet

Pepper Garland

Ornamental Pepper Decorations

CucumbersPotatoes died redDried peas

Carrots and Cucumber flowers

Wings- cabbage, lemon and carrot.Body- ZucchiniAntennae- fennel stems

http://extension.missouri.edu/

Useful Websites

http://gardeningsolutions.ifas.ufl.edu/giam/plants_and_grasses/fruits_vegetables/harvesting_storing.html

Any Questions