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Eating the Fruits of your Labor. Traditional Recipes.

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Presentation on theme: "Eating the Fruits of your Labor. Traditional Recipes."— Presentation transcript:

1 Eating the Fruits of your Labor

2 Traditional Recipes

3 Dehydrated (Dried) Canning FreezingDecorations

4 Dehydrate (dry) your Own Food One of the oldest methods of preserving Low cost way to preserve food Access to fruits and vegetables when locally out of season Takes up less storage space than canned No refrigeration needed

5 Food Dehydrator (best method) Oven Sun Solar Dehydrating Unit

6 Food Dehydrator Some Vit A and C lost Temperature – 120-140 degrees Fahrenheit Uses less energy than an oven Vegetables – 8-12 hrs – blanching speeds drying time and maintains color Fruit – 12+ hrs- use ripe fruit- ¼- ½ inch thick Check for moisture content before storing; molds bacteria Airtight container, cool dark dry area

7 Oven Drying Take 2 times longer to dry in oven than dehydrator…oven not as efficient and uses more energy Temperature 140 degrees F Slower than dehydrators, unless you have a convection oven, which has a fan Oven door propped open 2-6 inches Take caution with small children

8 Sun Drying Dry fruits, high sugar & acid make them safe Dont dry vegetables or jerky/meat outdoors Need hot, dry, breezy days- Florida is too humid for this method Need to cover, watch materials used and control for insects and pests

9 Solar Drying Has to have enough ventilation to remove moist air Temperature 20 – 30 degrees higher than sun drying Shorter drying time than sun drying Need to turn food throughout day

10 Air drying best method can take several weeks Bay, Dill, Marjoram, Oregano, Rosemary, and Thyme; work best- low moisture content Basil, Chives, Mint, Tarragon better in dehydrator Can enclose in paper bags, with openings for air circulation Drying Herbs

11 Herb Vinegar Glass bottles recommended Distilled white vinegar used- sharp acid taste Apple cider vinegar- milder taste but brown color 3-4 sprigs per 2 cups of vinegar Last up to 3 mos in cool dark space Decorative room additions

12 Herb Oil Used in salads, bread dip 1 cup of fresh herb to 1 cup of oil Olive oil but sunflower safflower and peanut can be used Keep it refrigerated and discard if not used within 10 days (botulism)

13 Canning Important Factors to Consider: Low acidic foods must be processed in a pressure canner to be free of botulism risks. Meats, dairy, sea food, poultry, all vegetables (except tomatoes). Higher acid foods that may be safely canned in a boiling water bath canner. Jams, jellies, pickles, fruit, spaghetti sauce without meat, tomatoes, ketchup and tomatoes.

14 Canning Vegetables Vegetables must be processed in a pressure canner to be free of botulism risks Use only high quality ripe vegetables free of diseases Fill jars while food is still hot Process (pressure canner) and cool jars before storing Cool dark place for storage

15 Canning Fruit Fruits mostly get processed in boiling water canners These are faster than pressure canners Apples, apricots, peaches and pears should be treated with ascorbic acid ( Vit C) solution to maintain color Syrup added to fruit during preparation - retains color flavor and shape- water, unsweetened juice or own juice can be used instead (fewer calories, less sugar)

16 Small batches work best; doubling recipes = runny consistency Fresh fruit works best Boiling water canner is used Can last 1 year but tastiest within the 1 st 6 months Jam will darken with age still safe to eat but texture and flavor not as good Homemade Jams/Jellies

17 Pickling Vegetables White granulated & brown sugars, white distilled and cider vinegars, pickling salts all used Pickle products spoil easily. Microorganisms particularly yeasts, molds and enzymes may affect flavor, color and texture. Process pickles in a boiling-water canner to prevent these problems and to ensure that your products are safe Processing times and procedures will vary according to food acidity and the size of food pieces

18 Freezing Convenient for busy homeowners Retains food color, flavor and nutrient value of most vege better than canning Freeze only high quality vegetables and fruit that are already ripe enough to eat fresh freeze as soon as possible after harvesting as they lose their quality BUT if power goes out foods can spoil unlike canned or dried foods

19 Blanch before freezing, maintains color & flavor, cleans surface dirt and organisms, helps loss of vitamins- cool to stop further cooking Use fresh, firm, ripe fruits, freezing does not improve quality. Ascorbic acid or Vit C used to prevent darkening and flavor loss Wash, drain, pat dry Wrap in freezer film wrap and freezer bag Retain flavor longer than dried Quantity usage; same as fresh

20 Decorating with Fruits and Vegetables


22 Center piece decoration Lavender, basil and palm fronds Basil flower Decorating with Fresh Herbs

23 Ornamental Pepper Plant Ornamental Pepper Bouquet Pepper Garland Ornamental Pepper Decorations

24 Cucumbers Potatoes died red Dried peas Carrots and Cucumber flowers Wings- cabbage, lemon and carrot. Body- Zucchini Antennae- fennel stems

25 Useful Websites d_grasses/fruits_vegetables/harvesting_storing.html

26 Any Questions

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