preserving the harvest food preservation by carolyn washburn utah state university
TRANSCRIPT
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Preserving the Harvest
Food Preservation By Carolyn WashburnUtah State University
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Types of Preservation
• Home Canning Pressure Cooker
Water Bath (Steamer) Juicer
• Freezing
• Drying
• Pickling
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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
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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
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Preparing Foods
• Hot Packs
• Raw Packs
• Preparing Foods to Process
• Jars and Lids Kerr and Ball owned by same company
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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)
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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
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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)
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Procedures Leathers (fruit and vegetable)
Herbs/Seasonings
• Dryness• Curing and Drying Meats• Storage Containers
Times Insect control ( moths, insects, rodents)
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Pickling Foods
• Acidity – 5% Vinegar/Lemon Juice (fermentation)
Cider- mellow/darker
• Pickling Salt (no iodine-floaters)• Crocks ( pickles, sauerkraut) • Eggs• Process after pickling completed
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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
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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
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Home Processed Foods
• Enjoyable
• Economical
• Prevents waste
• Flavor you like
• Pride of Product
• Needed Knowledge