University of Illinois Extension Blog

September 19, 2007

2007 Food Preservation Resources

Canning High Acid Foods

Using Boiling Water Canners

2-page fact sheet describing process for using Boiling Water Canners, PDF format

University of Georgia Extension Service

http://www.uga.edu/nchfp/publications/uga/uga_using_bw_can.pdf

Preserving Food: Canning Fruit

6-page brochure including equipment, process and table of directions for canning fruits, PDF format

University of Georgia Extension Service

http://www.uga.edu/nchfp/publications/uga/uga_can_fruit.pdf

Preserve It Right: Canning Fruits

9-page brochure including equipment, types of pack, information on altitude and discussion of typical problems, available in PDF format

Iowa State University

http://www.extension.iastate.edu/Publications/PM1043.pdf

Tomatoes

Canning Tomatoes

3-page fact sheet on canning tomatoes includes boiling water bath and pressure canning processing times. Available in html format.

The Ohio State University Extension

http://ohioline.osu.edu/hyg-fact/5000/5336.html

Canning and Freezing Tomatoes

This is a 4-page handout in PDF format on canning and freezing tomatoes.

Iowa State University Extension
http://www.extension.iastate.edu/Publications/PM638.pdf

Canning Tomatoes and Tomato Products

12-page handout that includes basics of canning tomatoes and processing time charts. Select FDNS-E-43-2 in PDF format.

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-02.pdf

Freezing Fruits and Vegetables

Freezing Fruits and Vegetables

8-page brochure describing what happens during freezing, containers for freezing, table for how to prepare fruits and vegetables for freezing, PDF format

Kansas State University

http://www.oznet.ksu.edu/foodsafety/Pubs/c648.pdf

Low Acid Canning

Preserving Food: Canning Vegetables

6- pages discusses equipment and process of using a pressure canner with chart on how to prepare vegetables for canning, PDF format.

University of Georgia Extension Service

http://www.uga.edu/nchfp/publications/uga/uga_can_veg.pdf

How to Can Fresh Vegetables

6-pages with instructions for canning several different vegetables, PDF format

University of Missouri Extension

http://muextension.missouri.edu/explore/hesguide/foodnut/gh1454.htm

Canning Vegetables

4-pages instructions and chart, PDF format

Colorado State University Extension

http://www.ext.colostate.edu/pubs/foodnut/09348.html

Drying Foods

Preparing Safer Jerky

Pub# FDNS-E-43-10, select PDF format, 3 pages

University of Georgia Extension Service

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-11.pdf

Drying Fruits and Vegetables (some have Jerky included)

Select PDF format; Pub # FDNS-E-43-10, 12 pages

University of Georgia Extension Service

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-10.pdf

Drying Herbs, Seeds and Nuts

Click on "Food Safety, Nutrition, Diet and Health", select #3086, PDF, 2 pages

Clemson Extension, South Carolina

http://hgic.clemson.edu/factsheets/hgic3086.htm

Jams and Jellies

Making Jams and Jellies

Link to website featuring numerous and variety of jelly, jam, marmalade recipes and topics related to jams and jellies.

National Center for Home Food Preservation

http://www.uga.edu/nchfp/how/can7_jam_jelly.html

Jams and Jellies

PDF file that is well-written, attractive and accurate. This is an excellent handout for 4-H'ers and those interested in making jams and jellies with little prior experience. Six pages, Jams and Jellies, FDNS-E-438.

University of Georgia Extension Service

http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-08.pdf

Jams and Jellies from North Dakota Fruits

16-pages in PDF format, variety of recipes and includes syrups.

North Dakota Extension

http://www.ext.nodak.edu/extpubs/yf/foods/fn590.pdf

Making Fruit Spreads

Five pages in PFD with recipes and information on remaking soft jams and jellies.

Iowa State University Extension

http://www.extension.iastate.edu/Publications/PM1366.pdf

Making Jams, Jellies and Fruit Preserves

64-page document on making jams and jellies. An excellent resource that could be printed and sold as a booklet. Can be purchased from WI, $5 per book.

http://learningstore.uwex.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C60.aspx

Pickled and Fermented Products

Pickled Products

Pickled Products: scroll down list to Pickled Products, an 8-page PDF fact sheet from University of Georgia Extension Service; attractive fact sheet with information and recipes on fermented/brined pickles, quick and fresh pack, fruit pickles and relishes.

http://www.uga.edu/nchfp/publications/uga/uga_pickled_products.pdf

Sauerkraut

Sauerkraut: fact sheet from Penn State University Extension; 2-page PDF fact sheet; with step by step sauerkraut preparation, freezing process, hot, or raw pack information.

http://www.uga.edu/nchfp/publications/penn_state/penn_state_sauerkraut.pdf

Flavored Vinegars

Flavored Vinegars: scroll down to flavored vinegars fact sheet; a 4-page PDF fact sheet from University of Georgia Extension Service includes fruit (raspberry) and herb vinegars, preparing jars and bottles, types of vinegar, and storage.

http://www.uga.edu/nchfp/publications/uga/uga_flavored_vinegars.pdf

Causes and Possible Solutions for Problems with Pickled Foods

Two-page fact sheet form the National Center for Home Food Preservation, includes soft, slippery pickles, bitter taste, shriveled, dark, spotted, faded, and white sediment in jar.

http://www.uga.edu/nchfp/how/can_06/pickleproblems.html

Fact Sheets and Recipes for Specific Foods

Food Preservation recipes, times and methods for canning, freezing, drying foods, pickling, jams and jellies, curing and smoking, and storage are available at the National Center for Home Food Preservation website, sponsored by USDA:

http://www.homefoodpreservation.com

For information on food preservation supplies and ingredients and other extension resources, including website links (site provided by the National Center for Home Food Preservation, sponsored by USDA):

http://www.uga.edu/nchfp/links/links_home.html

Prepared by: Barbara Farner, Drusilla Banks, Carol Schlitt, Sarah Todd, Phyllis Herring, and Jananne Finck. Updated 3/22/07-jf.

University of Illinois-U.S. Department of Agriculture-Local Extension Councils Cooperating

University of Illinois Extension provides equal opportunities in programs and employment.

Posted by Ron Wolford at 2:39 AM | Permalink |

September 19, 2007

Master Food Preserver Candidates Complete Training

Congrats to Gloria Byles, Helen Charity, Rosemary Jasik, Kathleen Maskall, Jalaine May, Ella Russell, Mary Szafarczyk, Sandra Taaeuber, Eileen Turner and Rosemary Wyche for completing Master Food Preserver training at the Chicago High School for Agricultural Sciences. Drusilla Banks, Extension Specialist, Food Science and Nutrition Programming taught the class. The new candidates will complete 30 hours of volunteer time to become certified.

Posted by Ron Wolford at 12:45 AM | Permalink |

September 19, 2007

Master Food Preservers Process Honey

Master Food Preservers Loretta Koperdak, Philippa O'Keefe, Eileen Turner, Kathleen Maskall and Helen Charity spent a day in the Food Science department at the Chicago High School for Agricultural Sciences processing honey from the school's 22 hives .

Posted by Ron Wolford at 12:10 AM | Permalink |

September 18, 2007

So Easy to Preserve DVDS

The So Easy to Preserve video series is eight shows (20 to 35 minutes each) which provide a discussion of preservation principles and how-to demonstrations of methods. (The book is not contained on the DVDs.) Features include home canning of tomatoes, vegetables and fruits; freezing fruits and vegetables; drying fruits and vegetables; pickling; making jams and jellies; and, a show devoted to the canned specialties of hot chile salsa, mango chutney and spicy jicama relish. The methods demonstrated continue our tradition of teaching USDA-recommended practices for food safety as well as high quality finished products.

This series was produced with the assistance of CSREES-USDA under the National Center for Home Food Processing and Preservation project

Ordering Information...

Posted by Ron Wolford at 8:19 PM | Permalink |

September 18, 2007

So Easy to Preserve Book

The University of Georgia Cooperative Extension is pleased to offer a new 5th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas.

Ordering Information...

Posted by Ron Wolford at 7:53 PM | Permalink |

September 18, 2007

Celebrate National Food Safety Education Month

September is National Food Safety Education Month®, created by the National Restaurant Association Educational Foundation's International Food Safety Council to heighten awareness of the importance of food safety education throughout the restaurant and foodservice industry.

Fall Seasonal Food Preservation Tips

It's apple season in much of the country! We can offer several ways to preserve your apple bounty. Our Seasonal Tip for apples lists many links of interest.

With the weather getting cooler, interest has seemingly turned to making and preserving soups. See our directions for canning or freezing soups. Not all types of homemade soups can be successfully preserved for long-term storage; we cannot offer you options for canning soups thickened with flours or cornstarches, or containing rice, pasta or cream.

Home canning for pumpkin, sweet potato or other squash butters is not recommended. You can still preserve your pumpkin; try pieces or freezing.

Salsas are on everyone's mind and a great option for spicing up meals, whether they be tomato-based or fruit relishes. Look at our canned salsas listing for the recipes we can recommend for canning. Many vegetable relishes use end-of-season produce and make good salsa options, too!

What to do with all your tomatoes? Can them, or try them pickled.

Source: National Center for Food Preservation

Posted by Ron Wolford at 2:09 PM | Permalink |

September 18, 2007

Home Preservation Survey

A nationwide telephone survey was conducted by the National Center for Home Food Preservation in conjunction with the Survey Research Center, University of Georgia, between October 24, 2000 and January 10, 2001. Interviews about home canning and freezing practices were completed with 501 adults from households randomly selected across the U.S.

Food Preservation History

The astonishing fact about food preservation is that it permeated every culture at nearly every moment in time. To survive ancient man had to harness nature. In frozen climates he froze seal meat on the ice. In tropical climates he dried foods in the sun.

Food by its nature begins to spoil the moment it is harvested. Food preservation enabled ancient man to make roots and live in one place and form a community. He no longer had to consume the kill or harvest immediately, but could preserve some for later use. Each culture preserved their local food sources using the same basic methods of food preservation.