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Tag: Food Preservation

Getting Started with Home Food Preservation

Posted on by Karen Blakeslee
Pressure canning
Starting with fresh food will give the best quality and flavor after canning. Photo: KSRE

In home canning, botulism illness from Clostridium botulinum bacteria, is rare, but it can happen if unsafe methods and untested recipes are used. Foodborne botulism does not spread from person to person, it comes directly from food. Get started on the path to safe home canned foods with these tips:

  • Learn how to use equipment properly. Practice by canning water to learn how your stovetop works with the canner. Read canner and stove manufacturer instructions.
  • Follow reliable recipes. They will safely guide you through the steps and also tell you how to adjust processing for your elevation.
  • Use the proper canning method for the food being canned. High acid foods can be safely canned in a water bath canner. Low acid foods must be canned in a pressure canner.

Learn more with the resources in Preserve it Fresh, Preserve it Safe.

Get Ready Now for Canning Season!

Posted on by Karen Blakeslee
Older All American Canner. The petcock on the right can be replaced with a weighted gauge. Contact Wisconsin Aluminum Foundry.

Now is the time to get dial gauges tested on pressure canners. Here are some reminders.

Most Extension offices have the Presto Gauge Testing Unit. This can test pressure gauges on the brands Presto, National, Maid of Honor, and Magic Seal.

This testing unit cannot test All American pressure gauges. Newer models of the All American canner have both regulator weights (weighted gauge) and the dial gauge. (See bottom picture.)

Newer All American Canner

The weight is more accurate than the gauge and customers should use the weight in order to determine if they are at the needed pressure. If the weight begins to rock at the desired pressure and the gauge is off by more than 2 psi the company recommends replacing the gauge. The gauge is now used as a reference to know when the unit is at 0 psi and can safely be removed.

Learn more about using pressure canners in the North Central Food Safety Extension Network publication Pressure Can It Right! Tips for Safely Using a Stovetop or Electric Pressure Canner.

Source: https://extension.psu.edu/pressure-canner-dial-gauge-testing

 

Going Nuts!

Posted on by Karen Blakeslee
Pecans
Pecans
Photo: USDA Flickr

Nuts store very well by properly drying and storing in air-tight containers in a cool location. Refrigerated (at 32-45°F) nuts will maintain quality for one year and frozen (at 0°F) nuts will maintain quality for 1, 2, or even 3 years depending on the type of nut. The University of California has more specific information about harvesting and storing different types of nuts.

It is no longer recommended to can dry nuts alone. This is due to risk of condensation from the canning process leading to bacterial growth. A better option is to vacuum pack dry, shelled nuts.

Smaller quantities of nuts can be used in a jam-like product called conserves. Here are some ideas to make and preserve these at home from the University of Georgia National Center for Home Food Preservation.

Tips on Saving Leftovers

Posted on by Karen Blakeslee

Leftovers are either loved or hated. But leftovers can save you meal prep time when you need a meal in a hurry. So what are the options for saving leftovers?

  1. If perishable foods have been left at room temperature (above 40°F) for more than two hours, they should not be saved. Best practice is to refrigerate leftovers within two hours and use or freeze the leftovers within four days time.
  2. Many foods can be frozen for later use. Divide into small portions and package in freezer safe packaging such as freezer bags or plastic containers designated for the freezer. Remove as much air as possible for best results. Thaw frozen foods in the refrigerator or reheat in the microwave for a quick meal.
  3. There are no recommendations to home can leftovers. No safe tested process has ever been developed for this type of canned food. The heat processing can greatly decrease the quality also. As a reminder, there are no safe canning methods for re-canning larger containers of canned food. Learn more at https://nchfp.uga.edu/faqs/miscellaneous-questions/category/faq-canning.

leftovers

Canning Equipment Storage

Posted on by Karen Blakeslee
pressure canner
Photo: K-State Research and Extension

For some home canners, the canning season is coming to a close. Here are some tips to store equipment so it is in good working order for next season.

  1. Clean equipment with hot soapy water. Any grease or food residue left behind can lead to bacterial growth or mold growth. Always check small parts of equipment for any leftover food residue.
  2. Hard water can leave a darkened residue, especially on aluminum. Fill the canner with water above that hard water area, add 1 tablespoon cream of tartar to each quart of water and bring it to a boil, covered, until the dark area disappears. Drain out this water and wash with hot, soapy water, rinse and dry completely.
  3. On pressure canners with gaskets, remove rubber gaskets and wash. Check for cracks or brittleness. Check the rubber plug in the lid for cracks or dryness. Both of these items can be replaced.
  4. Check the vent pipe to be sure it is clear. Run a string, small piece of cloth or a pipe cleaner through the hole to clear any food residue.
  5. Now is a good time to check dial gauges for accuracy. Many local Extension offices have the dial gauge testing equipment to test Presto, National, Maid of Honor and Magic Seal brands. We cannot test All American pressure gauges or any other brands of gauges.

Learn more tips on storing equipment at https://extension.psu.edu/storing-canning-supplies. Resources for replacement parts can be found at https://www.rrc.k-state.edu/preservation/index.html.

Videos for Presto® Pressure Canners

Posted on by Karen Blakeslee

Many people learn visually, such as by watching videos. If you have a Presto® pressure canner, they have videos that may help you learn how to use the canners properly and safely. These are from the Presto® Appliances YouTube channel.

Canning Mixed Vegetables

Posted on by Karen Blakeslee

Canning mixed vegetables is a great way to use end of garden vegetables and have a colorful side dish or easy addition to soup.

A variety of vegetables can be used except for leafy greens, dried beans, cream-style corn, winter squash and sweet potatoes.

Do not include any vegetable that does NOT already have pressure canning procedures. Examples include celery, eggplant, and cauliflower.

Mixed vegetables can be canned in pints or quarts. No matter the combination of vegetables, the processing is 75 minutes for pints or 90 minutes or quarts, adjusting for altitude.

Learn how at https://nchfp.uga.edu/how/can/canning-vegetables-and-vegetable-products/mixed-vegetables/.

 

Preserving Wild Game

Posted on by Karen Blakeslee

Hunting season has begun! Wild game provides wholesome, nourishing food, but food safety is key for preserving the meat.

To retain the quality of the meat, it is important to handle and preserve the meat safely and efficiently. The most popular methods to preserve the meat are freezing, dehydrating, or canning.

Pressure canning is the only method to can meat. Be sure you canner is in good working order and remember to adjust the processing pressure for you altitude of residence.

Dehydrating meat into jerky makes a quick snack that is easy to store and is portable. The ideal dehydrating temperature is 140°F. But the meat must be heated, either before or after dehydrating, to 160°F.

Learn more at https://www.ksre.k-state.edu/foodsafety/topics/animal.html#game.

Preserving wild game

Put It Up!

Posted on by Karen Blakeslee

The National Center for Home Food Preservation at the University of Georgia has updated their curriculum Put it Up! Food Preservation for Youth. These educational lessons are written for youth, from 4th to 12th grade, but could be used for anyone to understand the science of safe food preservation.

This curriculum can be used for schools, summer camp instructors, parents, 4-H agents, other Extension educators, farm to school programmers, and classroom teachers…anyone who is comfortable with food preparation and food preservation, or is willing to learn!

The series is composed of six different food preservation methods: boiling water canning, making jam, pickling, freezing, drying, and pressure canning. Each method is divided into a beginning hands-on activity and an advanced hands-on activity. Activities may stand alone or be sequenced for cumulative learning. In addition to step-by-step procedures, reflection questions, and ideas for experimentation, each method also includes additional activities: a science-based fill-in-the blank challenge, a history-based word search, a glossary, a resource list, a knowledge test, and more. Each preservation activity is also accompanied by a legal-sized “poster” with simplified step-by-step instructions to be printed and posted as a checklist to help keep everyone on track and working together.

Put it Up!

Reusing Pickling Brine

Posted on by Karen Blakeslee
pickles
Photo: KSRE

If you make pickles, you may find that you have leftover pickling brine. Can it be reused? That depends on how it was originally used.

If the vegetables were soaked or heated in the pickling brine prior to filling the jars, it CANNOT be reused for another batch.

  • Once vegetables are heated or soaked, pH changes
  • Produce absorbs brine
  • Pickling brine becomes less acidic

If the vegetables were raw packed into jars, then the pickling brine was added, it CAN be reused for another batch.

Learn more from the National Center for Home Food Preservation, University of Georgia blog post “That Leftover Pickling Brine.”

 

Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University