Home Food Preservation Brenda Reau, MSU Extension Rena Basch, Locavorious
Home Food Preservation <ul><li>Making a “come back” </li></ul><ul><li>Economical </li></ul><ul><li>Family resilience </li>...
Home Canning Brenda Reau, MSU Extension
Canning <ul><li>Can be used for most foods </li></ul><ul><li>Food is ready to serve </li></ul><ul><li>Is time consuming </...
Water Bath Canning <ul><li>Used for high acid foods </li></ul><ul><li>Fruits </li></ul><ul><li>Jams, jellies and preserves...
Pressure Canning <ul><li>Used for low acid foods </li></ul><ul><li>Vegetables </li></ul><ul><li>Meat, fish, poultry </li><...
Why process at all? <ul><li>Proper processing prevents spoilage and food borne illness. </li></ul><ul><li>“ Open Kettle” m...
Why the difference between the two methods? <ul><li>Low acid foods can harbor botulism </li></ul><ul><li>240 degrees is ne...
Equipment <ul><li>Jars </li></ul><ul><li>Jar filler </li></ul><ul><li>Jar lifter </li></ul><ul><li>Pressure Canner </li></...
Pressure Canners <ul><li>Dial gauge </li></ul><ul><li>Weighted gauge </li></ul>
Processing Times <ul><li>10 minutes to 90 minutes </li></ul><ul><li>Varies with altitude </li></ul><ul><li>Some items can ...
Things to remember <ul><li>Use credible sources of information </li></ul><ul><li>Follow directions precisely </li></ul><ul...
Freezing Fruits and Vegetables Rena Basch, Locavorious Your locally grown frozen produce CSA
Freezing Fruits and Vegetables <ul><li>Easy to do </li></ul><ul><li>No special equipment required </li></ul><ul><li>Nutrit...
The Science of Quality Freezing <ul><li>Inactivate enzymes </li></ul><ul><ul><li>Blanch vegetables, ascorbic acid for frui...
More Science of Quality Freezing <ul><li>Store at 0 o  F or colder </li></ul><ul><ul><li>Prevent fluctuations </li></ul></...
How to Freeze Fruit <ul><li>Select best quality produce, optimum maturity and freshness </li></ul><ul><li>Use very sanitar...
Steps for Freezing Strawberries
Steps for Freezing Strawberries
<ul><li>Cooks Illustrated recommends a syrup pack for fruit. </li></ul><ul><li>Rena recommends a dry pack. </li></ul>
How to Freeze Vegetables <ul><li>Select produce of best quality at optimum maturity and  freshness </li></ul><ul><li>Use v...
<ul><li>Cooks Illustrated recommends a boil blanch and tray freezing for vegetables </li></ul><ul><li>Rena recommends a st...
Example Blanching Times *Times from  Preserving the Harvest  by C. Costenbader and  So Easy to Preserve , Coop Extension U...
Special Cases <ul><li>What not to freeze:  </li></ul><ul><li>Lettuces </li></ul><ul><li>Celery </li></ul><ul><li>Radishes ...
Home Economics <ul><li>Whirlpool 14.8 cu ft chest freezer </li></ul><ul><ul><li>Approx $400 purchase, 12 year lifespan = $...
More Home Economics <ul><li>Rhubarb </li></ul><ul><ul><li>Fancy grocery chain  </li></ul></ul><ul><ul><ul><li>$2.69  for 1...
Home Economics - Veggies <ul><li>Same Whirlpool 14.8 cu ft chest freezer </li></ul><ul><ul><ul><li>If only 250 lbs of food...
Cooking with Frozen Vegetables <ul><li>Can reduce cooking times by about half </li></ul><ul><li>No need to thaw - especial...
Enjoying Frozen Fruit <ul><li>Eat frozen or slightly thawed </li></ul><ul><li>Add frozen berries to muffins & breads </li>...
Resources – a few examples <ul><li>Free online resources </li></ul><ul><ul><li>www.uga.edu/nchfp </li></ul></ul><ul><ul><l...
Questions? Thank you  Quick, go put up some food!
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Home Food Preservation Fsep V2 Ppt97

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2009 FSEP Conference

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  • Stop enzyme activity which deteriorates food; sets the color
  • Stop enzyme activity which deteriorates food; sets the color
  • Blanching times dependent upon size Older publications typically recommend longer blanches May have to test and use judgment
  • Transcript of "Home Food Preservation Fsep V2 Ppt97"

    1. 1. Home Food Preservation Brenda Reau, MSU Extension Rena Basch, Locavorious
    2. 2. Home Food Preservation <ul><li>Making a “come back” </li></ul><ul><li>Economical </li></ul><ul><li>Family resilience </li></ul><ul><li>Healthy choices, personal choices </li></ul><ul><li>Techniques </li></ul><ul><ul><li>Root cellaring / cold storage of crops </li></ul></ul><ul><ul><li>Drying Fermentation </li></ul></ul><ul><ul><li>Canning Freezing </li></ul></ul>
    3. 3. Home Canning Brenda Reau, MSU Extension
    4. 4. Canning <ul><li>Can be used for most foods </li></ul><ul><li>Food is ready to serve </li></ul><ul><li>Is time consuming </li></ul><ul><li>Requires special supplies and equipment </li></ul>
    5. 5. Water Bath Canning <ul><li>Used for high acid foods </li></ul><ul><li>Fruits </li></ul><ul><li>Jams, jellies and preserves </li></ul><ul><li>Tomatoes and most tomato products </li></ul><ul><li>Pickles and relishes </li></ul>
    6. 6. Pressure Canning <ul><li>Used for low acid foods </li></ul><ul><li>Vegetables </li></ul><ul><li>Meat, fish, poultry </li></ul>
    7. 7. Why process at all? <ul><li>Proper processing prevents spoilage and food borne illness. </li></ul><ul><li>“ Open Kettle” method is not safe! </li></ul>
    8. 8. Why the difference between the two methods? <ul><li>Low acid foods can harbor botulism </li></ul><ul><li>240 degrees is need to kill the organism </li></ul><ul><li>Boiling water is 212 degrees </li></ul><ul><li>The only way to get above 212 degrees is under pressure </li></ul>
    9. 9. Equipment <ul><li>Jars </li></ul><ul><li>Jar filler </li></ul><ul><li>Jar lifter </li></ul><ul><li>Pressure Canner </li></ul><ul><li>Water Bath Canner or Large Stock Pot </li></ul>
    10. 10. Pressure Canners <ul><li>Dial gauge </li></ul><ul><li>Weighted gauge </li></ul>
    11. 11. Processing Times <ul><li>10 minutes to 90 minutes </li></ul><ul><li>Varies with altitude </li></ul><ul><li>Some items can be processed in either a pressure canner or water bath canner </li></ul><ul><li>Some items can be processes at varying times and pressures </li></ul><ul><li>FOLLOW USDA APPROVED PROCESSING TIMES </li></ul>
    12. 12. Things to remember <ul><li>Use credible sources of information </li></ul><ul><li>Follow directions precisely </li></ul><ul><li>A pressure canner will not kill you. Eating improperly canned food can. </li></ul><ul><li>You can do it! </li></ul>
    13. 13. Freezing Fruits and Vegetables Rena Basch, Locavorious Your locally grown frozen produce CSA
    14. 14. Freezing Fruits and Vegetables <ul><li>Easy to do </li></ul><ul><li>No special equipment required </li></ul><ul><li>Nutritional value preserved </li></ul><ul><li>Economical </li></ul><ul><li>Delicious </li></ul>
    15. 15. The Science of Quality Freezing <ul><li>Inactivate enzymes </li></ul><ul><ul><li>Blanch vegetables, ascorbic acid for fruit </li></ul></ul><ul><li>Minimize texture changes – freeze FAST </li></ul><ul><ul><li>As quickly as possible to get smaller ice crystals </li></ul></ul><ul><ul><li>Follow freezer volume guidelines </li></ul></ul><ul><ul><ul><li>Example: 2-3 lbs/ft 3 every 24 hrs </li></ul></ul></ul><ul><ul><li>Cool and/or chill before freezing </li></ul></ul>
    16. 16. More Science of Quality Freezing <ul><li>Store at 0 o F or colder </li></ul><ul><ul><li>Prevent fluctuations </li></ul></ul><ul><ul><li>Avoid storing in self-defrosting freezers </li></ul></ul><ul><li>Packaging </li></ul><ul><ul><li>Small volumes </li></ul></ul><ul><ul><li>Moisture-vapor barrier </li></ul></ul><ul><ul><li>Keep air out, but maintain correct head space </li></ul></ul>
    17. 17. How to Freeze Fruit <ul><li>Select best quality produce, optimum maturity and freshness </li></ul><ul><li>Use very sanitary conditions </li></ul><ul><li>Plan type of pack: </li></ul><ul><ul><li>Dry, sugar, syrup, unsweetened juice </li></ul></ul><ul><li>Prevent discoloration </li></ul><ul><ul><li>Peaches, apples, pears & apricots </li></ul></ul><ul><ul><li>Ascorbic acid, ascorbic acid mixtures, citric acid/lemon juice </li></ul></ul>
    18. 18. Steps for Freezing Strawberries
    19. 19. Steps for Freezing Strawberries
    20. 20. <ul><li>Cooks Illustrated recommends a syrup pack for fruit. </li></ul><ul><li>Rena recommends a dry pack. </li></ul>
    21. 21. How to Freeze Vegetables <ul><li>Select produce of best quality at optimum maturity and freshness </li></ul><ul><li>Use very sanitary conditions </li></ul><ul><li>Plan blanching </li></ul><ul><ul><li>Boiling water or steam; how long? </li></ul></ul><ul><ul><li>Gather equipment </li></ul></ul><ul><li>Ice water bath </li></ul>
    22. 22. <ul><li>Cooks Illustrated recommends a boil blanch and tray freezing for vegetables </li></ul><ul><li>Rena recommends a steam blanch </li></ul>
    23. 23. Example Blanching Times *Times from Preserving the Harvest by C. Costenbader and So Easy to Preserve , Coop Extension Univ. Georgia Vegetables Boiling water (minutes) Steam (minutes) Beans – snap, green or wax 3 4 Cauliflower 3 5 Corn-on-the-cob 4 6 Greens - spinach, chard 2 3 Greens – collards, kale 3 5 Edamame – green soy beans 2 ½ Peas – green, English 1 ½ 3 Peas – edible pod 2 – 3 3 - 4
    24. 24. Special Cases <ul><li>What not to freeze: </li></ul><ul><li>Lettuces </li></ul><ul><li>Celery </li></ul><ul><li>Radishes </li></ul><ul><li>Cucumbers </li></ul><ul><li>Freeze after cooking: </li></ul><ul><li>Beets </li></ul><ul><li>Eggplant </li></ul><ul><li>Potatoes & sweet potatoes </li></ul><ul><li>Pumpkins </li></ul><ul><li>Winter squash </li></ul><ul><li>Cabbage…? </li></ul><ul><li>Tomatoes…? </li></ul><ul><li>Zucchini…? </li></ul>Open to interpretation: <ul><li>Sweet or hot peppers </li></ul><ul><li>Rhubarb </li></ul>No blanch needed:
    25. 25. Home Economics <ul><li>Whirlpool 14.8 cu ft chest freezer </li></ul><ul><ul><li>Approx $400 purchase, 12 year lifespan = $34/year </li></ul></ul><ul><ul><li>Holds up to 500 lbs frozen food </li></ul></ul><ul><ul><li>Average cost in electricity / year = $29 </li></ul></ul><ul><ul><li>Means approx $0.12 /lb per year to home freeze </li></ul></ul>
    26. 26. More Home Economics <ul><li>Rhubarb </li></ul><ul><ul><li>Fancy grocery chain </li></ul></ul><ul><ul><ul><li>$2.69 for 10 oz frozen package = $4.30 /lb </li></ul></ul></ul><ul><ul><ul><li>Rhubarb from Oregon </li></ul></ul></ul><ul><ul><li>Two farmers markets near me: $2.00 – $3.00 /lb </li></ul></ul><ul><ul><li>Detroit produce terminal: $1.50 /lb (for 10 lbs) </li></ul></ul><ul><ul><li>Garden: free </li></ul></ul><ul><li>Strawberries </li></ul><ul><ul><li>Local U-pick $1.25 - $1.50/lb </li></ul></ul><ul><li>Freeze some fruit! </li></ul>
    27. 27. Home Economics - Veggies <ul><li>Same Whirlpool 14.8 cu ft chest freezer </li></ul><ul><ul><ul><li>If only 250 lbs of food, still $0.25/lb per year to home freeze </li></ul></ul></ul><ul><li>Sugar snap peas </li></ul><ul><ul><li>Fancy grocery chains </li></ul></ul><ul><ul><ul><li>$1.99 to $4.46 /lb frozen </li></ul></ul></ul><ul><ul><ul><li>Peas from China </li></ul></ul></ul><ul><ul><li>Farmers market near me: $3.00 /lb </li></ul></ul><ul><ul><li>U-pick operation near me: $1.25 /lb </li></ul></ul><ul><ul><li>Detroit produce terminal: $1.70 /lb (for 10 lbs) </li></ul></ul><ul><li>Home freezing vegetables - TASTE the difference </li></ul>
    28. 28. Cooking with Frozen Vegetables <ul><li>Can reduce cooking times by about half </li></ul><ul><li>No need to thaw - especially for moist cooking uses </li></ul><ul><ul><li>Steaming or boiling </li></ul></ul><ul><ul><li>Soups, stews, sauces, casseroles </li></ul></ul><ul><li>Can partially thaw (or not) for dry cooking techniques </li></ul><ul><ul><li>Stir fry, sauté </li></ul></ul><ul><ul><li>Oven roasting </li></ul></ul><ul><li>Corn-on-the-cob exception: thaw </li></ul><ul><li>Can reduce amount of liquid added to recipes </li></ul><ul><li>Can use very little water to cook </li></ul>
    29. 29. Enjoying Frozen Fruit <ul><li>Eat frozen or slightly thawed </li></ul><ul><li>Add frozen berries to muffins & breads </li></ul><ul><li>Thawed frozen fruit works best in cooked dishes </li></ul><ul><li>Slow thaw in refrigerator overnight for best results </li></ul><ul><li>Drain thawed fruit and/or decrease amount of liquids in recipes, or </li></ul><ul><li>Increase amounts of thickening ingredients </li></ul>
    30. 30. Resources – a few examples <ul><li>Free online resources </li></ul><ul><ul><li>www.uga.edu/nchfp </li></ul></ul><ul><ul><li>University Extension pamphlets, USDA </li></ul></ul><ul><ul><ul><li>E.g. Wisconsin, Purdue, Clemson, Minnesota </li></ul></ul></ul><ul><li>Many good books </li></ul><ul><ul><li>So Easy to Preserve </li></ul></ul>
    31. 31. Questions? Thank you Quick, go put up some food!
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