1. Let’s Get Ready to Preserve!

2. Today’s topics: Why preserve foods?Why preserve foods? What are the basic food preservation guidelines?What are the basic food preservation guidelines? What resources are available to help you get started on a successful food preservation season?What resources are available to help you get started on a successful food preservation season?

3. Take a minute to consider……. Why do we preserve foods?

4. Why Preserve Foods? Increase the shelf life of food.Increase the shelf life of food. Provide convenience.Provide convenience. Retain the nutritional value.Retain the nutritional value. Improve how food tastes.Improve how food tastes. And because it’s fun!And because it’s fun!

5. Canning, Freezing and Drying …… Which method will you choose? Our aim: safe, high quality food.

6. Fight Food Spoilage Prevent mold, yeast and bacteria from growing on your foodPrevent mold, yeast and bacteria from growing on your food Prevent bruising and wiltingPrevent bruising and wilting Prevent changes in flavor and texturePrevent changes in flavor and texture

7. Microbial Spoilage FoodFood AcidityAcidity TimeTime TempTemp OxygenOxygen MoistureMoisture

8. F = Food or Nutrients A = Acid or pH T = Time T = Temperature O = Oxygen M = Moisture

9. F = Food or Nutrients A = Acid or pH T = Time T = Temperature O = Oxygen M = Moisture

10. Controlling Microbes

11. Question time??

12. Food Preservation Canning- foods are placed in jars or cans and heated to a temperature that destroys microbes and inactivates enzymes. Pickling- foods are fermented or acid is added for preservation Jams and Jellies- high sugar content binds moisture Freezing-used cold temperatures to preserve food Drying- removes moisture to stop microbial growth

13. A word about canning… Spores of Clostridium botulinum are naturally found in soil Botulism toxin can be produced in low-acid canned food that is not properly heated Low-acid foods include vegetables, meat, cheese, tomatoes

14. More About Canning… 1 Low-acid food +1 Water Bath Canner UNSAFE 1 Low-acid food +1 Pressure Canner SAFE!

15. Question time??

16. A Survey of Home Canning 27% reported home canning in 1999 48% got recipes from friends or relatives 67% used recipes ‘as is’; 29% adapted 71% canned veggies, 60% tomatoes, 47% fruit Some respondents are at high risk for illness

17. STOP… don’t harm your family with these canning methods BWC low-acid food Open-kettle canning Oven canning

18. And now a word about…canners vs cookers Pressure canners and pressure cooker are NOT necessarily the same thing. Pressure cookers are NOT recommended for home canning.

19. Question time??

20. Will preserving food at home save you money?

21. Getting Started…Equipment Assemble BW and pressure canners Check dial gauges and rubber gaskets Inspect jars & lids Purchase freezer containers Clean your dehydrator

22. Getting Started…Produce Harvest at the proper stage of maturity Discard diseased produce Rapidly chill harvested produce

23. Getting Started…Recipes Use ONLY research- tested recipes!

24. Sources of Recipes for Home Canning Wisconsin Safe Food Preservation seriesWisconsin Safe Food Preservation series Ball Blue Book (1997)Ball Blue Book (1997) So Easy to Preserve (1999)So Easy to Preserve (1999) USDA Complete Guide to Home Canning (1994)USDA Complete Guide to Home Canning (1994)

25. Leave the creativity behind when home canning!

26. Getting Started…Resources

27. Question time??

28. Canning and Preserving for Special Diets Choose recipes that don’t require sugar or salt for safetyChoose recipes that don’t require sugar or salt for safety Read the recipe carefullyRead the recipe carefully Don’t choose your own substitutionsDon’t choose your own substitutions

29. How Long Does It Keep? Canned foods- 1 year Frozen foods- meats 3 to 9 months, fruits and vegetables 1 year Dried foods- fruits and meat 6 months, and vegetables 1 year

30. Publications: Safe Canning Methods – B2718 Using and Caring for a Pressure Canner - B2593 Wisconsin Safe Food Preservation series publications

31. Next Time: Tuesday, May 31 10-11 am Storing Fruits and Vegetables Tips on handling fresh fruits and vegetables for safe, high quality storage.