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Simple, Safe, Easy to Learn Preserving Food at Home  can be Rewarding
Today’s Topics <ul><li>When to harvest produce </li></ul><ul><li>Estimated yield of canned fruits &  </li></ul><ul><li>veg...
<ul><li>Before preserving any food  </li></ul><ul><li>consider the  types of foods  your family  enjoys  and the  usefulne...
Why do we Preserve Food? <ul><li>Save foods from a “time of plenty” to a “time of need” </li></ul><ul><li>Know what is in ...
Keep it Fresh From the Garden <ul><li>5-25% loss of nutrients after harvest </li></ul><ul><li>Why does produce spoil? </li...
Consumers’ Perception of Quality <ul><li>Appearance & feel </li></ul><ul><li>Eating quality </li></ul><ul><li>Freshness </...
Harvested Produce are Living Systems that “Age” <ul><li>GOAL:  slow down the aging process! </li></ul>
Grower’s and Preserver’s   Responsibility Cycle Postharvest  Care Harvest or  Purchase Planting & Growing Consumption Vari...
Harvest <ul><li>Pick early in the morning </li></ul><ul><li>Shade </li></ul><ul><li>Keep moist </li></ul><ul><li>Air circu...
Methods of Food Preservation <ul><li>Canning </li></ul><ul><ul><li>Water Bath Canning </li></ul></ul><ul><ul><li>Pressure ...
Costs of Food Preservation <ul><li>Produce and Ingredients </li></ul><ul><li>Equipment and Supplies </li></ul><ul><li>Fuel...
Estimated Yield of Canned Fruits and Vegetables from Fresh <ul><li>(Actual yield depends on quality of food) </li></ul><ul...
Summary <ul><li>“ One way to help manage rising food costs is with a  garden hoe  and  canning jars . Home food preservati...
Questions? <ul><li>“ This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”  <...
References: Bush, D. and Keener, K. (February, 2007)  Food Entrepreneurship Series:  Food Preservation and Processing Tech...
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Preserving Food at Home Can Be Rewarding

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Susan Shockey, PhD, of the OSU Extension-Franklin County, discusses the basics of canning, freezing, and drying various fruits and vegetables.

Published in: Self Improvement
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Preserving Food at Home Can Be Rewarding

  1. 1. Simple, Safe, Easy to Learn Preserving Food at Home can be Rewarding
  2. 2. Today’s Topics <ul><li>When to harvest produce </li></ul><ul><li>Estimated yield of canned fruits & </li></ul><ul><li>vegetables from fresh </li></ul><ul><li>Actual yield depends on food quality </li></ul><ul><li>Costs of preserving and storing food </li></ul>
  3. 3. <ul><li>Before preserving any food </li></ul><ul><li>consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. </li></ul>
  4. 4. Why do we Preserve Food? <ul><li>Save foods from a “time of plenty” to a “time of need” </li></ul><ul><li>Know what is in food </li></ul><ul><li>Personal satisfaction </li></ul><ul><li>Distribution </li></ul><ul><li>Convenience </li></ul><ul><li>Preserve family traditions </li></ul>“ Food Safety Always Comes First”
  5. 5. Keep it Fresh From the Garden <ul><li>5-25% loss of nutrients after harvest </li></ul><ul><li>Why does produce spoil? </li></ul><ul><li>How to safely handle produce </li></ul>
  6. 6. Consumers’ Perception of Quality <ul><li>Appearance & feel </li></ul><ul><li>Eating quality </li></ul><ul><li>Freshness </li></ul><ul><li>Organically grown </li></ul>
  7. 7. Harvested Produce are Living Systems that “Age” <ul><li>GOAL: slow down the aging process! </li></ul>
  8. 8. Grower’s and Preserver’s Responsibility Cycle Postharvest Care Harvest or Purchase Planting & Growing Consumption Variety Selection Soil Preparation Food Preservation
  9. 9. Harvest <ul><li>Pick early in the morning </li></ul><ul><li>Shade </li></ul><ul><li>Keep moist </li></ul><ul><li>Air circulation </li></ul><ul><li>Mature </li></ul><ul><li>Gentle & sanitary picking </li></ul><ul><li>Discard damaged product </li></ul>
  10. 10. Methods of Food Preservation <ul><li>Canning </li></ul><ul><ul><li>Water Bath Canning </li></ul></ul><ul><ul><li>Pressure Canning </li></ul></ul><ul><li>Drying </li></ul><ul><li>Freezing </li></ul>
  11. 11. Costs of Food Preservation <ul><li>Produce and Ingredients </li></ul><ul><li>Equipment and Supplies </li></ul><ul><li>Fuel and Water Usage </li></ul><ul><li>Large Equipment </li></ul><ul><ul><li>i.e. Freezer, pressure canner, etc. </li></ul></ul><ul><li>Time and Energy </li></ul>Costs
  12. 12. Estimated Yield of Canned Fruits and Vegetables from Fresh <ul><li>(Actual yield depends on quality of food) </li></ul><ul><li>Fruits and tomatoes Quantity Yield </li></ul><ul><li>Apples: </li></ul><ul><li>- sliced 1 bu 15-20 quarts </li></ul><ul><li>- sauce 1 bu 15-18 quarts </li></ul><ul><li>Cherries 1 box (22 lbs) 9-11 quarts </li></ul><ul><li>Peaches 1 bu (48 lbs) 18-14 quarts </li></ul><ul><li>Tomatoes: </li></ul><ul><li>- whole 1 bu (53 lbs) 15-20 quarts </li></ul><ul><li>- juice 1 bu (53 lbs) 12-16 quarts </li></ul><ul><li>Vegetables Quantity Yield </li></ul><ul><li>Beans (green) 1 bu (30 lbs) 12-20 quarts </li></ul><ul><li>Corn 1 bu (35 lbs) 12-16 pints </li></ul>
  13. 13. Summary <ul><li>“ One way to help manage rising food costs is with a garden hoe and canning jars . Home food preservation does save money for some people. For others, it may not. Costs to consider include produce and added ingredients, equipment and supplies, fuel consumption to preserve and store the foods, lost interest on large capital outlays such as a freezer, personal time and energy, and the cost of similar food preserved commercially.” </li></ul>Source: Kendall, P. and Payton, L. (August, 2008) Colorado State University Extension
  14. 14. Questions? <ul><li>“ This material has not been peer-reviewed for statewide distribution -- blind peer review pending.” </li></ul>
  15. 15. References: Bush, D. and Keener, K. (February, 2007) Food Entrepreneurship Series: Food Preservation and Processing Technologies . Department of Food Science, Purdue Extension, Bulletin No. FS-15-W. James, B. H., (2002) Keeping It Fresh from the Field. Ohio State University Extension. Available at: http://ohioline.osu.edu/fresh/Lesson.pdf Kendall, P. and Payton, L. (August, 2008) Food and Nutrition Series: Cost of Preserving and Storing Food. Colorado State University Extension, Bulletin No. 8.707 Michelich, K. (January 2010) Home Canning: Consider the Pros and Cons. Ohio State University Extension

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