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Tag: Food Preservation

Canning in Half-gallon Jars

Posted on by Karen Blakeslee

Half-gallon sized canning jars are available, but they are not recommended for canning many foods. In fact, the only products recommended by the manufacturer to can include apple juice and grape juice ONLY in a boiling water bath canner.

There are no other research-tested processes for half-gallon jars. Boiling water processes for other foods for jars larger than those published with recipes (usually pints and/or quarts) cannot be extended by any formula to a larger jar.

Historical canning resources may reference the use of half-gallon jars. However, these are not currently accepted or endorsed by the USDA, Cooperative Extension, or U.S. canning jar manufacturers.

Learn more about recommended jars and lids from the National Center for Home Food Preservation and from Jar It Right! choosing and Using Canning Jars, North Central Food Safety Extension Network.

Choosing Pectin for Jam and Jelly

Posted on by Karen Blakeslee
Photo: KSRE

When making jellied fruit products, pectin is a key ingredient so the product will gel.  Some fruits do not need added pectin, but some do.  Recipes are made using dry or liquid pectin.  These types of pectin are not interchangeable.

Pectins are a group or pectic polysaccharides, or long-chain carbohydrate molecules.  They contain chains of esterified galcturonic chains that have different binding sites in a liquid form versus the dry form of pectin.  Therefore, how the gelling process works when using liquid versus dry pectin is very different.  Liquid pectin is not rehydrated dry pectin.  The acid content of liquid and dry pectin is also different which changes gelling properties.

Again, one cannot be substituted for the other.  Use the pectin the recipe requires for best results.

Source: Dr. Elizabeth Andress, Professor Emeritus, Univ. of Georgia Extension

 

Start Planning for Canning Now!

Posted on by Karen Blakeslee
Canning
Be safe in the kitchen as well as preparing safely preserved food.
Photo: KSRE

Gardeners are eager to plant their gardens!  Now is the time to make sure canning equipment is ready for the food preservation season.  Here are some reminders.

  • Get dial pressure gauges tested. The Presto® Pressure Gauge tester will test gauges made by Presto including the brands National, Presto®, Magic Seal and Maid of Honor.  We will not test All American brand gauges.  If the test shows more than two pounds of pressure off, it should be replaced.
  • Check your jars for cracks, chips, etc. Decide how many new lids to buy.
  • Make sure rubber gaskets on pressure canners are not cracked and are still pliable.
  • Look for new tested recipes to try!
  • For more information, see www.rrc.ksu.edu. Click on “Food Preservation”.

 

Ready for Rhubarb!

Posted on by Karen Blakeslee
rhubarb
Freezing rhubarb
Photo: NCHFP

Rhubarb will soon be popping out of the ground! It is a perennial favorite in Midwest gardens. Here are some tips to store rhubarb or preserve it for later use.

After harvest, store rhubarb stalks in the refrigerator loosely wrapped in foil. This helps prevent moisture loss causing the stalks to become limp. Wrapping them tightly in an airtight plastic bag or wrap can also soften the stalks quickly. Wrapping loosely in foil reduces ethylene gas loss. It should remain fresh about two weeks.

To preserve for later use, here are some options from National Center for Home Food Preservation at the University of Georgia:

Other resources for preserving rhubarb:

New Website for National Center for Home Food Preservation

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

A new look has been released for the National Center for Home Food Preservation website, located at the University of Georgia.

New to the website is a Newsflash section for new information. You can subscribe to this service to receive recent information to your email.

A Blog, which used to be separate from the former website, is now incorporated for more visibility and access.

Educators can sign up for access to specific resources for their use. This page provides resources for educators engaged in outreach, Extension, and teaching efforts in home food preservation. Discover a range of historical information, multimedia presentations, exhibit ideas, teaching curricula, and much more. Educators sign up and access a diverse array of content designed to inspire and educate.

2024 Field to Fork Webinar Series

Posted on by Karen Blakeslee

Field to ForkThere’s still time to sign up for the North Dakota State University Extension Field to Fork webinar series!

If you have missed earlier webinars you can listen to the recordings posted on the website link above. In particular, these webinars are related to food safety and food preservation.

Webinars for 2024 continue weekly through May 1, 2024. Sign up to receive the Zoom link or notification of recordings. Past webinars can be found on the Field to Fork website.

Preserving Spring Greens

Posted on by Karen Blakeslee
Leafy greens
Leafy greens – Photo: Canva.com

It feels like spring! But the calendar hasn’t quite caught up to that season yet. Soon, gardeners will be digging in their garden plots to plant early spring produce. Spring greens, such as spinach, are popular. But once it is grown and ready to harvest, how can spring greens be preserved? Here are some options from the National Center for Home Food Preservation:

  • Canning – includes spinach, collards, kale, and others
  • Freezing – gives the best quality product
  • Dehydrating – see page 10

Always choose freshly harvested greens. Discard wilted, discolored, diseased or insect-damaged leaves.

KSRE Food Preservation Publications Updated

Posted on by Karen Blakeslee

Preserv it Fresh, Preserve it SafeFood preservation education is essential to preserving food safely. Using the most up-to-date recipes and methods can lead to success. The following K-State Research and Extension publications have been updated, and a few more will be available in the next few weeks. All of these will be translated into Spanish.

Preserve it Fresh, Preserve it Safe

  • Preserving Strawberries, MF1178
  • Preserving Beans, MF1179
  • Preserving Cherries, MF1180
  • Preserving Vegetables, MF 1181
  • Preserving Peaches, MF1182
  • Preserving Sweet Corn, MF1183
  • Preserving Cucumbers, MF1184
  • Preserving Tomatoes, MF1185 (coming soon)
  • Preserving Peppers, MF1186 (coming soon)
  • Preserving Apples, MF1187

How-to Guides

Ball Blue Book Guide to Preserving – Edition 38

Posted on by Karen Blakeslee

Ball Blue Book Guide to Preserving - 38th editionIt has been a few years since the Ball® Blue Book® has been updated. The new 38th edition will be coming out this spring.

It includes over 500 recipes with 40 new recipes. It is updated with the latest research to ensure safe and successful canning for all. It includes canning freezing, drying, pickling and more.

Look for this new edition at major retailers such as WalMart, Target, Kroger stores, Ace Hardware and other retailers.

The Ball® Complete Book of Home Preserving has also been updated, the new copyright is 2024.

Also, please note that Ball® Fruit Fresh is being discontinued.

Field to Fork Webinars – North Dakota State University

Posted on by Karen Blakeslee

Field to ForkThe “Field to Fork Wednesday Weekly Webinars” will begin Feb. 21, 2024. The webinars will be held online from 2 to 3 p.m. Central Time through May 1. They also will be archived for later viewing; however, participating in the “live” webinar allows participants to interact with the presenter.

The webinars are free of charge but registration is required.

Check out the webinar schedule to see the topics to be presented.

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