Join us on August 21st, 2018 at the Lebanon Community Center from 9-4 for a hands on Food Preservation workshop! Participants will learn food preservation basics and will can meat, peaches, and jams and jellies. Ashley Svaty, Post Rock District and Anna Schremmer, Phillips-Rooks District will teach the workshop. Cost is $25, which will include lunch. Each participant will leave with their canned items, materials, and door prizes! Please bring a box to the workshop to carry your jars. Workshop flier can be found here https://bit.ly/2L7WMeh
If you have a large garden or come across a large quantity of fresh fruit or vegetables, you may want to choose freezing as your method of preservation. When freezing foods at home, remember to:
Freeze fresh produce as quickly as possible, preferably within 24 hours of harvest or purchase. Choose fruits and vegetables that are in good condition, ripe and free of mold. Cut out any portions with insect damage or bruises.
Rinse off all dirt under cool running water.
Choose an up-to-date tested recipe, such as from the National Center for Home Food Preservation website: nchfp.uga.edu/how/freeze.html Or contact your local Extension office for how-to details. Follow the recipe directions exactly. For example:
Follow recommended times for blanching and cooling, if needed. Blanching involves putting certain kinds of vegetables in boiling water or steam for a short time, in order to prevent loss of flavor, color, texture and nutrients during frozen storage.
If recommended, add lemon juice or powdered ascorbic acid or citric acid to prevent darkening. Fruits such as apples, apricots, peaches and pears darken when cut and exposed to air.
If using a sugar substitute, choose a recipe designed for use with it rather than with sugar, in order to be assured of success.
Use food storage containers designed for freezing foods.
Label and date foods. Use them within 8 to 12 months.
Recipe: How to Freeze Ripe Strawberries without Added Sugar 1. Read step number 1, above. 2. Rinse berries and remove stems. Slice or leave whole. 3. Place berries in a single layer in a shallow baking pan. Place pan in freezer. 4. When berries are frozen, transfer to freezer containers. Seal, label and date. Place in freezer. Use within one year.
Dust off your canner, it’s almost canning season! K-State Research and Extension is a trusted and reliable resource for all your food preservation needs. It is highly recommended that your dial gauge is tested each year at the extension office to be sure you are canning at the right pressure. Please call or email Ashley at (785) 524-4432 email@example.com to set up a time to bring your dial gauge in to get checked. Before you begin canning make sure you:
Call us with any questions
Use the correct equipment
Adjust for altitude
Only use tested recipes
Use proper processing times based on trusted resources
Home food preservation is a way to preserve the freshness of homegrown food. While more popular in years past, preserving food at home is still done today. Without factoring in the labor costs, home food preservation can save money compared to commercially preserved foods.
When done properly and safely, home preserved foods are a treat. But when improper practices and unsafe food handling techniques are used, the food can cause foodborne illness. Learn more about this at:
So you saved your tomato crop in the freezer. Can those frozen tomatoes be canned?
It is not recommended to can tomatoes that froze on the vine. This is because the acid content changes too much making them unsafe for canning. But tomatoes harvested prior to a fall freeze, then frozen, do not change in acidity. What does change is their texture and how they measure.
The best choice for canning previously frozen tomatoes is to make a well cooked product such as a stewed or crushed tomato product, or made into tomato juice or sauce.
It is not recommended to can them whole or quartered. They will pack into the jars differently, absorb moisture differently, and the heat transfers through the jars differently. This could lead to underprocessing and spoilage. Tomato canning recipes are based on fresh tomatoes.
Join us for a full day of hands on food preservation! This workshop is for beginners and experienced canners who are wanting to brush up on current methods. Participants will gain experience water bath & pressure canning, preserving their own salsa, vegetables, jams &jellies, and drying herbs! Lunch will be provided and door prizes will be awarded throughout the day, you won’t want to miss this.
The workshop will be held at the Cawker City United Methodist. Registration is due August 2nd along with $25 registration fee. A minimum of 10 participants required to hold the workshop. Please call (785) 524-4432 for more information.
You Asked It! is a monthly newsletter published each month by the K-State Research and Extension Rapid Response Center. News articles are based on questions received, current food safety issues, or information based on the time of year. Topics featured in the August newsletter include:
The Science of Freezing Food
Why do home canned green beans get cloudy liquid?
Chia Seeds in Jam
What is Pearled Barley?
Can I add bacon to green beans before canning them?
Advancing Awareness of Accident Prevention in the Home
Bake for Good: Kids
Safety Tips for Handling and Preparing Common Foods