January 4, 2008
Free Online Food Preservation Course
Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.
- Introduction to Food Preservation
- General Canning
- Canning Acid Foods
- Canning Low-Acid Foods
This course is offered in the University of Georgia WebCT system. UGA requires registration for you to receive a login.
Posted by Ron Wolford at 5:34 PM
December 11, 2007
Food Safety Music Videos
Nancy Kreith, University of Illinois Extension Horticulture Coordinator emailed me this web site a couple of weeks ago. The focus of the site is to promote food safety. The site uses musical animations to get their message across to the viewer. The animations were produced at New Mexico State University as part of USDA CSREES National Integrated Food Safety Initiative Project Number CD-D-FST-7057-CG.
The project title is "Improving Food Safety Education Through Use of Music-Based Curricula" and the Project Director is Carl Winter at the University of California, Davis. Other cooperating educational institutions on the project are the University of Idaho, Clemson University, the University of Delaware, and North Carolina State University.
My favorite video is "Don't be a Gambler" which shows you how to properly prepare burgers. Another great video especially for kids is "You Better Wash Your Hands" sung to the Beatles song, "I Want Hold Your Hand" Other videos include "We Are the Microbes", "Don't Get Sticky Wit It", "Stomachache Tonight" and "Veggie Believer".
Posted by Ron Wolford at 4:37 PM
November 8, 2007
Winter Seasonal Food Preservation Tips
With the weather getting cooler, you might want to see our directions for canning or freezing soups. Not all types of homemade soups can be successfully preserved for long-term storage.
Jelly didn't set up? Try using it as a pancake or ice cream syrup! If want to try again, here's what we have to offer.
Canning pumpkin butter not a good idea, but try pieces or freezing.
If it is sadly time to put away your canner until next season, see our reminders for how to care for your pressure canner properly.
Source: National Center for Home Food Preservation
Posted by Ron Wolford at 1:16 AM
November 8, 2007
Holiday Gifts for the Home Food Preserver
With the holiday shopping season here, you may either have a special someone on your list for whom it is hard to buy, or you may need some fun stocking stuffers. If that certain someone is a home food preserver, here are a few suggestions that will make them smile this holiday season! These items will make their work easier and more enjoyable. Check kitchen stores or any major shopping venues to purchase these gifts. Of course, specialty catalogs and online shopping will also offer other sources for purchasing.
Posted by Ron Wolford at 12:58 AM
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
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
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
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
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.
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
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.
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
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1454.htm
Canning Vegetables
4-pages instructions and chart, PDF format
http://www.ext.colostate.edu/pubs/foodnut/09348.html
Drying Foods
Preparing Safer Jerky
Pub# FDNS-E-43-10, select PDF format, 3 pages
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
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
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.
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.
http://www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-08.pdf
Jams and Jellies from
16-pages in PDF format, variety of recipes and includes syrups.
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.
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
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
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.
Posted by Ron Wolford at 2:39 AM
September 19, 2007
Master Food Preserver Candidates Complete Training
Posted by Ron Wolford at 12:45 AM
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
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
Posted by Ron Wolford at 8:19 PM
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.
Posted by Ron Wolford at 7:53 PM
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.
Posted by Ron Wolford at 7:30 PM
