Home Food Preservation Fsep V2 Ppt97
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Home Food Preservation Fsep V2 Ppt97

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2009 FSEP Conference

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

Home Food Preservation Fsep V2 Ppt97 Home Food Preservation Fsep V2 Ppt97 Presentation Transcript

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