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Tag: Food Preservation

Food Preservation Workshop August 9th

Posted on by Marci Metz

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?

Posted on by Marci Metz

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?

Posted on by Marci Metz

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

Posted on by Marci Metz

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

 

You Asked It!

Posted on by Marci Metz

The January 2017 You Asked It! is now available. If you are interested in any of the following topics, find the latest issue here!

  • Can I Home Can Creamed Soup?
  • Home Canning Soup
  • Food Pantries and Food Safety
  • Cuisinart Food Processor Recall
  • Reducing Curdling in Cream Soup
  • Can Food Be Stored in the Snow?
  • New Resource from Home Baking Association
  • Celebrity Chefs Have Poor Food Safety Habits
  • Dry Cream Soup Mix
  • Baking Can Cure the Blues

By:  Ashley Svaty

Is It Safe to Re-can Already Canned Food?

Posted on by Marci Metz

People often think that they can save money by buying larger containers of canned food, transferring the contents (or leftovers from the first use) to smaller jars and re-processing it. Others wonder if this is a way to save leftovers from any size can for a longer time than they will keep in the refrigerator.is-it-safe-to-can

There are three main problems with doing this:

  1. There are no safe tested process to do this. The way heat goes through a jar of already canned food is different than fresh food. The food will become very soft and compact more. This could lead to underprocessing and spoilage.
  2. There is no cost savings in re-canning foods.
  3. The food quality will be greatly reduced. Nutrients will be lost and more textural changes will occur.

Bottom line, do not plan to re-can any food.

Source: http://nchfp.uga.edu/questions/FAQ_canning.html#32 This article is taken from the latest issue of You Asked It!

By:  Ashley Svaty 

You Asked It!

Posted on by Marci Metz

The October issue is now available!  You Asked It! is a monthly newsletter created by the Kansas State Rapid Response Center.  Each month contains timely articles related to food. The RCC website can be found at http://www.rrc.k-state.edu/

October topics include:

A New Steak in Town
Obesity Prevalence in 2015
National School Lunch Week
Preserving Venison Safely
Canned Pears Turn Pink
Canning Fruit Puree
MyPlate for Older Adults
Making Homemade Cheese

You can find it in the following locations:

http://enewsletters.k-state.edu/youaskedit/category/october-2016/

By:  Ashley Svaty