Tag: Food Preservation

Canning Previously Frozen Tomatoes

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.

Source: University of Georgia

From the December issue of You Asked It!  To access the full issue please click here

By:  Ashley Svaty

Drying Meat Safely

As fall hunting season approaches, there are many ways to preserve the meat. One of those is dehydrating meat jerky.

Optimum drying temperature is 140°F. But, meat must be heated to 160°F to eliminate possible E. coli bacteria. Pick one of these methods for safe jerky.

  • Prior to drying, heat the strips of meat in the marinade by boiling them for 5 minutes, drain, and pat dry. Proceed with dehydrating the meat.
  • After dehydrating the meat, place the jerky on a baking sheet and put into a 275°F oven for 10 minutes.

Learn more at:  www.bookstore.ksre.ksu.edu/pubs/MF3173.pdf

By:  Ashley Svaty

Food Preservation Workshop August 9th

Ashley Svaty
Nutrition, Food Safety
and Health Agent

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.

Food Preservation Workshop flier is available here

By:  Ashley Svaty

August You Asked It!

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?
    • Mayonnaise Mix-Ins!
    • Advancing Awareness of Accident Prevention in the Home
    • Bake for Good: Kids

  • Safety Tips for Handling and Preparing Common Foods
  • It’s Back to School Time!

Enjoy the August newsletter here http://bit.ly/2uyPbMr

By:  Ashley Svaty

Food Preservation Workshop August 9th

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.

Food Preservation Workshop flier is available here

By:  Ashley Svaty

Food Preservation Questions?

We are here to help! Call, email, or drop by any of our offices and we will answer your food preservation questions.  If you are in need of a tested recipe, unsure about procedures, need your dial gauge checked for accuracy, or anything else please contact Ashley at asvaty@ksu.edu or (785) 524-4432. 

Have you visited The Rapid Response Center site?  It’s a great resource for all your canning needs! Canning videos, publications, recipes, and more can be found at this site.

SAVE THE DATE:  A Food Preservation Workshop will be help on August 9, 2017 in Post Rock District.  Keep watching for more details.  You won’t want to miss this!

By:  Ashley Svaty

Can I Sell My Canned Goods?

Has anyone ever told you that your homemade jelly or salsa or other canned food is so delicious that you should sell it?  In some cases, this is legal, but in other cases, it is not. In Kansas any canned goods sold to grocery stores or other distributors, or products sold across state lines, require a food processor’s license and cannot be produced in a regular home kitchen.

In Kansas, fruit jams, jellies and canned fruits sold directly to consumers, such as a farmers market or at a craft show, do not require a license and can be made in a home kitchen.  Selling other canned products, such as sauerkraut, pickles, canned vegetable and most salsas, does require a license and cannot be made at home.  For more information on Kansas regulations for selling canned foods is available at http://www.bookstore.ksre.ksu.edu/pubs/MF3138.pdf

By:  Ashley Svaty

Food Preservation Workshop May 1st

Join us for a food preservation workshop in Lincoln on May 1st!  If you are interested in preserving your own food, you will not want to miss out on this fun filled day.  This workshop will be taught by Karen Blakeslee, Rapid Response Coordinator along with Ashley Svaty.

During the workshop, participants will get hands on experience drying herbs, canning-both pressure and water-bath methods, and they will learn how to make their own jams and jellies. This workshop will be held at the United Methodist Church in Lincoln on May 1st from 9am-4pm.  Lunch and all supplies will be included with the $30 registration fee.  Pre-registration is required and due on April 24th. To register, visit any Post Rock Extension Office or register here!

https://goo.gl/forms/8Qqglyos0i85Xi5t1

By:  Ashley Svaty