1. Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University

2. Types of Preservation Home Canning Pressure Cooker Water Bath (Steamer ) Juicer Freezing Drying Pickling

3. Home Canning Pressure Cooking Temperature 240 degrees @ 12 lbs Kills botulinum, yeasts, bacteria and molds Water Bath Temperature @ 212 degrees Kills bacteria, yeasts and molds Steamer – Controversial be sure you have 8 inches of steam

4. Food Acidity Just where do my tomatoes fit? Tomato acidity 4.6 Water bath Pressure Canner Use only approved recipe (or soup canning recipe) Canning fruits, vegetables and meats

5. Preparing Foods Hot Packs Raw Packs Preparing Foods to Process Jars and Lids Kerr and Ball owned by same company

6. Food Spoilage of Processed Foods Good Seal Liquid Level Flat sour vinegar taste (cooling properly) Coloring Storage (cool TEMPERATURE is key to long storage life, dark, climate)

7. Freezing Foods Anti Darkening Treatment Fruits: Ascorbic Acid (vitamin C) Citric Acid, Lemon Juice Steam Vegetables: Blanching (Steaming or Microwave) Packing Foods Syrup Pack Individual

8. Home Drying Methods Sun Drying Air Drying Dehydrators Oven Drying Pretreatment Blanching (water or microwave) Sulfur Treatment (asthma) Ascorbic Acid (Powder, Fruit Juices) Other (Honey, Saline, Lemon, Hot Syrup)

9. Procedures Leathers (fruit and vegetable) Herbs/Seasonings Dryness Curing and Drying Meats Storage Containers Times Insect control ( moths, insects, rodents)

10. Pickling Foods Acidity – 5% Vinegar/Lemon Juice (fermentation) Cider- mellow/darker Pickling Salt ( no iodine-floaters ) Crocks ( pickles, sauerkraut) Eggs Process after pickling completed

11. Jams and Jellies Fruit Juice or Berries added “The Jell” (Pectin, gelatin powder, instant jell) Process and turn upside down (lower headspace) follow directions on pkg. Discontinued use of : Wax –mold growth Breads in a Jar

12. Storage Time Check seal-if it was safe when you canned it and you used proper methods, it should still be safe. Vitamin, mineral and flavor content will decrease/ still have calories. Volume may decrease www.uga.edu/nchfp/how/canwww.uga.edu/nchfp/how/can Good site for canning information Excellent Book: Ball Blue Book

13. Home Processed Foods Enjoyable Economical Prevents waste Flavor you like Pride of Product Needed Knowledge