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Tag: Food Preservation

Blanching Vegetables

Posted on by Karen Blakeslee

Blanching vegetables is defined as scalding vegetables in boiling water or steam for a short time. It is a critical step in freezing vegetables to protect flavor, color and texture.

Blanching also helps remove dirt, organisms, brightens up the color, and helps preserves some vitamins. It stops the natural enzymes in the vegetables from continuing to change flavor, color and texture. Underblanching can cause the enzymes to become more active and is worse than no blanching at all.

The blanching process is quick and each vegetable has its own blanching method and time.

Learn more about blanching and a list of blanching times for many vegetables from the National Center for Home Food Preservation.

Canning Cured, Brined or Corned Meat, is it Safe?

Posted on by Karen Blakeslee
Ham
Spiral cut ham. Photo: USDA Flickr

The short answer is no. Here’s why.

While these products are meat, they have a firmer texture than fresh meat. Therefore, heat penetration through these products will be more difficult than with fresh meat. That would mean longer processing times and could lead to unsafe products.

Curing meat creates a drier texture with a higher salt level. This reduces the capability of liquid to absorb into the meat and reduces the heat penetration rate.

Curing ingredients such as nitrite, nitrate and/or antimicrobial agents like nisin can make Clostridium botulinum more susceptible to heat and cured meats may need a shorter processing time. But, research has not been conducted on these types of meat products with the canning process, so it is currently not recommended. There are many types of these processed meats and extensive research would need to happen.

Using canning recommendations for fresh meat is not recommended.

It is not recommended to can cured ham. The best way to preserve these products is freezing.

Source: www.clemson.edu/extension/food/canning/canning-tips/55home-cured-brined-corned-meats.html

Dial Gauge Pressure Canners

Posted on by Karen Blakeslee
Dial Gauge
Dial gauge
Photo: University of Georgia

How important is it to know if your dial gauge canner is at the proper pressure? It is critical to the safety of any products you can in a dial gauge pressure canner.

Many local Extension offices have the ability to test specific brands of dial gauge canners. They include the brands National, Presto, Magic Seal, and Maid of Honor.

Dial gauges need to be tested yearly, and before any canning takes place. This reduces the possibility of using inaccurate pressure which could lead to underprocessed food and the potential of foodborne illness. A 1-pound error in a 20 minute process can cause a 10% decrease in sterilizing value. A 2-pound error can lead to a 30% decrease in sterilizing value. Knowing these differences can allow you to make adjustments, but it is best to replace inaccurate dial gauges.

Please note, we cannot test All American brand gauges. The manufacturer states to use the weighted gauge, not the dial gauge, to measure pressure.

Source: National Center for Home Food Preservation

 

Preserving Fruit Purees

Posted on by Karen Blakeslee

When the term fruit puree is mentioned, most people think of turning apples into applesauce. But, don’t forget about other fruits!

Many fruits can be made intro fruit puree, such as pears, berries, peaches and nectarines. But there are some that should not be canned at home. These include bananas, dates, elderberries, figs, Asian pears, tomatoes, all melons, papaya, persimmons, mango, coconut, white peaches or white nectarines . There are no home canning instructions for these fruits.

Also, if using a food processor or blender, pulse the appliance instead of a constant blending action to keep added air to a minimum.  Excess air may not all escape during the canning process. It is best to use a sieve or food mill to puree fruit for canning.

Learn more about canning fruit purees at https://nchfp.uga.edu/how/can_02/fruit_puree.html.

Don’t Forget to Vent!

Posted on by Karen Blakeslee
Venting Pressure Canner
Photo: USDA Complete Guide to Home Canning

When pressure canning, a critical step to achieving proper pressure inside the canner is allowing it to vent steam. What does this mean?

After placing jars inside the warm canner and attaching the canner lid, set the stove burner on high. Watch for steam to escape from the vent pipe. It should be a strong blast of steam that is visible in a funnel-shape. Let it continuously steam in this manner for 10 minutes. This allows the steam to build inside the canner and push the air out so that the canner will build pressure properly. After the 10 minutes, add the weight or counterweight to build pressure inside the canner.

Air trapped inside a pressure canner lowers the pressure achieved, but more importantly, it lowers the temperature obtained and will result in underprocessing and unsafe canned food.

Source: National Center for Home Food Preservation and USDA Complete Guide to Home Canning

 

Home Canning with Commercial Jars

Posted on by Karen Blakeslee
Canning jars
Use jars recommended for home canning for best, and safest, results.
Photo: KSRE

The last couple years has pushed home canners to resort to using questionable home canning supplies and methods. One of these questionable supplies is reusing commercial jars. Is this possible?

Commercial jars are not designed to be reused in home canning. There are many types of glass and not all glass jars are tempered to withstand the home canning process. This could result in broken jars, spoiled food, and food loss.

Because the lids used on commercial jars cannot be reused, home canning 2-piece lids may not fit the mouths of commercial jars properly. Therefore, lids will not seal properly.

The “Atlas” brand shows up on some of todays commercial jars. These jars used to be made by the Hazel-Atlas Company, but they are no longer in business. The “Atlas” name used on commercial jars is for marketing purposes only.

Source: UCCE Master Food Preservations of El Dorado County, University of California Facebook page

 

Sand Hill Plum—State Fruit of Kansas

Posted on by Karen Blakeslee
Sand Hill Plum
Chickasaw plum fruit
Photo: Kansas Wildflowers & Grasses

Many native Kansans are familiar with sand hill plums as they grow in pastures and provide wind breaks across Kansas.

The sand hill plum, or Chickasaw plum (Prunus angustifolia) became the state fruit of Kansas in April 2022. Some refer to them as the American Plum.

The tart fruit is a popular choice to make jam or jelly.  When the fruit ripens, it changes from a green color to an orange-red blush color, then a dark red. Information to make a jelly, jam, fruit butter or just canning the plums can be found in the University of Wyoming publication, Preserving Food in Wyoming.

Source: www.kansasforests.org/conservation_trees/products/shrubs/sandhillplum.html

 

Pickled Asparagus Problems

Posted on by Karen Blakeslee

rutin on asparagusA favorite spring garden perineal is asparagus. As weather starts to warm, those tasty fresh shoots will soon be popping out of the ground.

A great way to preserve asparagus is to pickle it for a tangy addition to meals. Here’s a pickled asparagus recipe that is formulated for 12-ounce jars or pint jars from the National Center for Home Food Preservation. Pickled asparagus is safely canned in a water bath canner.

But after preserving your prized asparagus, have you noticed some little yellow/white spots form on the surface? Is it safe to eat?

The answer is yes, it is safe to eat. These little specks are called rutin. According to the University of California Extension, when asparagus is heated with vinegar, the bioflavonoid rutin is drawn out of the asparagus. It becomes insoluble and crystallizes, leaving the spots on the surface of the asparagus. Commercially made pickled asparagus has an additive added to prevent this reaction.

Rutin crystals on pickled asparagus

Photo: Oregon State University Extension

 

Tips to Dehydrate Stone Fruit

Posted on by Karen Blakeslee

Dried fruitDehydrated fruit is an easy way to have ready-made snacks or to add a pop of fruit to cereal, yogurt, or homemade cookies. Dehydrating is the oldest food preservation method to remove moisture from food which prevents bacterial growth.

When drying stone fruits, such as apricots, plums, or halves of peaches and nectarines, first rinse them in running water. Remove the pits. The skin can be left on or removed. Pretreat as directed to reduce discoloration. Press the rounded side, or outside, inward to invert the fruit half. This helps expose the inside flesh and the fruit will dry faster. If the skin is still on, place the fruit skin side down on the dehydrator tray.  Optimum dehydrating temperature is 140°F while air circulates to pull moisture out of the fruit. Dry until pliable and leathery.

Learn more at www.rrc.k-state.edu/preservation/drying.html

Photo: Univ. of Georgia

From Cabbage to Sauerkraut

Posted on by Karen Blakeslee

Cabbage is popular in the spring, so try turning it into sauerkraut! But how do you know when fermentation in complete?

Fermentation naturally stops as acids accumulate to the extent that further growth of desirable bacteria cannot take place. The bubbling ceases and the color should have changed from green/white to tan. It should be tart but still have a firm texture. The brine should not be cloudy.

If mold is present, has a slimy texture, or has a bad odor, do not eat. Fully fermented sauerkraut can be stored in the refrigerator, canned or frozen.

Source: https://extension.psu.edu/lets-preserve-fermentation-sauerkraut-and-pickles

 

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