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Tag: Food Preservation

Choose the Right Jar

Posted on by Karen Blakeslee
Canning jars
Photo: USDA Complete Guide to Home Canning

A variety of jar sizes are available to use in canning. Reliable recipes sources will indicate what size of jars are to be used for that recipe. But can you use a jar not listed for that recipe? Yes and no.

Standard jar sizes include half pint (8-oz.), pint (16-oz.), and quart (32-oz.). There are also in-between sizes such as 4-oz., 12-oz., 24-oz., and 28 oz.

When a recipe lists half-pint only, you cannot use a larger jar. This is because the larger jar may require a longer processing time which must be tested and verified to ensure safety. Guessing, by the home food preserver, can lead to spoiled food. If a recipe indicates half-pint AND pint, you can use a 12-oz. jar, but you cannot use any jar larger than a pint. For jams and jellies, 4-oz. jars are a good option. Use 4 oz. jars like half-pints; 12-oz. jars like pints; and 24-oz. and 28-oz. jars like quarts.

Just because your family uses a certain food in larger quantities, does not mean you can preserve in larger jars. Be smart, be safe!

A Jar Guide to what foods are best preserved in the various sizes of jars is at www.ballmasonjars.com/take-guesswork-out-jar-selection.html.

 

Preserving Yellow Peaches

Posted on by Karen Blakeslee

PeachesYellow peaches are a favorite to preserve in many ways. Besides just canning peaches, they can be frozen and dehydrated. But there are many other tasty peach treats! Try these:

As a reminder, there are no canning instructions to can white-fleshed peaches because they are a low-acid food. No research has been done to safely acidify and can white peaches. It is recommended to freeze them for later use.

Source: National Center for Home Food Preservation

For information on canning yellow peaches, see https://www.bookstore.ksre.ksu.edu/pubs/mf1182.pdf.

Photo: USDA/ARS

Do Not Can White-Fleshed Peaches

Posted on by Karen Blakeslee
White peaches
White Peaches
Photo: Canva.com

There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning.

Freezing is the recommended method of preserving white-flesh peaches.

Source: Dr. Elizabeth Andress, Professor Emeritus, University of Georgia

 

Preserving Mulberries

Posted on by Karen Blakeslee
Mulberries
Mulberries
Photo: Canva.com

Mulberries are a tree fruit found in many Kansas locations. Besides freezing them, there are a few other ways to preserve them. It is important to know when they are ripe. Red mulberries are ripe when almost black. White mulberries may be white, red or deep purple.

Here are some ideas to preserve mulberries:

Source: National Center for Home Food Preservation and Purdue University

 

5% Acidity Vinegar—The Gold Standard for Pickling

Posted on by Karen Blakeslee

For pickling, the recommended vinegar to use is one with 5% acidity. This is also known as 50 grain vinegar. While most vinegars are at 5% acidity, some are not. Therefore, show wisely and read the label.

Typical distilled white vinegar and apple cider vinegar has 5% acidity, but it depends on the brand. There are some alternative vinegars, such as a “pickling vinegar base” which is only 2.5% acidity. There are no pickle recipes developed for this type of vinegar for canning, but it could be used in a refrigerator pickle. Do not use “cleaning” vinegars as they are too high in acidity.

Learn more about different vinegars from Penn State Extension.

 

Reminders for Preserving Tomatoes

Posted on by Karen Blakeslee
Salsa
Source: KSRE Food Preservation

Gardens are bursting with all kinds of produce! Tomatoes are a favorite and are found in most gardens. Here are some reminders about preserving tomatoes.

While tomatoes may have a tart, acidic flavor, they are not as acidic as you think. Some are actually low acid. Therefore, it is critical to treat all varieties and colors of tomatoes the same when it comes to canning. They must be acidified with either citric acid, bottled lemon juice or vinegar. And this applies to both processing methods of water bath or pressure canning. Learn more in our Preserve it Fresh, Preserve it Safe: Tomatoes publication.

Salt is optional as it is only added for flavor. Leaving salt out of canned tomatoes will not compromise the safety.

Always choose the best, disease-free, vine-ripened tomatoes for best results.

Salsa is a favorite! Use researched recipes for safe results.

 

Making Jam & Jelly with Frozen Fruit

Posted on by Karen Blakeslee
Frozen blueberries
Frozen blueberries Photo: NCHFP

The following tips, from the University of Minnesota Extension, will help create successful jams and jellies from frozen fruit or juice:

  • The best frozen fruits for jams or jellies are blueberries, red and black currants, gooseberries and rhubarb.
  • Before freezing fruit, measure the fruit and label the container. Many fruits collapse as they thaw and may create an inaccurate measure.
  • Jams and jellies from frozen fruit and juice are better if no sugar is added before freezing.
  • When freezing fruit for jelly or jams, use 1/4 under-ripe and 3/4 ripe fruit.
  • Thaw frozen fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of jam you are making and follow the recommended proportions of fruit (measured before freezing), pectin and sugar.

When making jelly from frozen juice, thaw frozen juice in the refrigerator overnight. Measure juice and use it immediately in recommended proportions with sugar and pectin.

 

Why Fruit Jam Separates

Posted on by Karen Blakeslee
peach jam
Photo: KSRE

Fruit jam is a summer favorite to make from a variety of fruits such as strawberries or peaches. But after the work is done and the jars have processed and cooled, you may have fruit floating to the top. Here are some tips to help prevent this from happening.

  1. Always use ripe fruit.
  2. Crush the fruit into very small pieces.
  3. Cook the jam per instructions, do not undercook it.
  4. After cooking, remove from heat, gently stir, off and on, for about 5 minutes, then fill jars.
  5. After processing, let the jars rest in the canner for 5 minutes before removing to cool.
  6. While still warm, check for separation. Lids should seal quickly. If separation is starting, turn jars upside down for about one hour, then right side up.
  7. Separated jam can be stirred up and enjoyed!

Source: Michigan State University Extension

 

Got Asparagus?

Posted on by Karen Blakeslee

Fresh asparagus is popping up in many gardens to welcome spring! This perennial vegetable is a treat at any meal.

If you have an abundance of asparagus, what is your plan to preserve it? Asparagus can be canned, pickled or frozen. For instructions for all three methods see Preserving Vegetables MF1181.

Store freshly harvested asparagus in the refrigerator to keep it tender and naturally sweet. It is best to eat or preserve it the day it is harvested. Wrap spears in a damp paper cloth, then place in a perforated plastic bag in the refrigerator. An option is to place spears in a tall container of water in the refrigerator.

Harvest asparagus when it is between four and 10 inches long.

Canning in Odd Sized Jars

Posted on by Karen Blakeslee

Besides the traditional quart, pint and half-pint canning jars, there are other sizes available. So how can they be safely used? First, and foremost, do not use a jar size larger than what is stated in a recipe. This can affect the processing time and lead to an underprocessed product. But, it is possible to use a smaller jar.

Jar size

Use processing
instructions like a:
4 ounce 1/2 pint
12 ounce Pint
24 or 28 ounce Quart
Reference to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation. Paid for by Kansas State University