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

Slides:

Advertisements

Similar presentations

Department of Family and Consumer Sciences 1 Preserving Natures Bounty Principles of Home Canning.

Advertisements

Eating the Fruits of your Labor. Traditional Recipes.

FOOD PRESERVATION HEAT TREATMENTS

Hot Water Bath Canning. Why do we want to preserve foods at home?

Canning 101 An Activist Canning Session Enjoy fresh, local, non GMO fruits and vegetables all year! You can grow fruit and vegetables at home You can buy.

Canning Foods Presentation by Andrew Meador 8:20 Appalachian History.

Home Food Preservation Made Easy. 2 Prepared by: Kimberly Baker, MS, RD, LD Food Safety and Nutrition Agent Clemson Extension Service Greenville County.

FOOD PRESERVATION: CANNING BASICS

Microbes. Objectives Describe how different microbes cause food spoilage. Describe methods used in controlling food contamination. Explain the methods.

Getting Started with Home Food Preservation. Take a minute to consider… Why do we preserve foods?

Food preservation EHE assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to.

Understanding Food Chapter 7: Food Preservation. Food Spoilage Biological Changes Yeast: A fungus (a plant that lacks chlorophyll) that is able to ferment.

Kaltham Al-Kuwari Science 7D

Home Food Preservation: What’s New and What’s Old—and Unsafe! Joye M. Bond, PhD, RD Department of Family Consumer Science Minnesota State University, Mankato.

Grow It Eat It Preserve It! Jellied Products Jelly, Jam, Preserves, Conserves and Marmalades.

Grow It Eat It Preserve It! Dills, Sweets, Kraut, Relishes and Other Foods Preserving the Perfect Pickle.

Food preservation assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test.

Part 1- Freezing Fruits and Vegetables

Food Preservation for Food Processors Part I

DRYING FRUITS AND VEGETABLES. Food Dehydration  Heat: removing moisture, but not cook  Dry Air: to absorb released moisture  Air Circulation: to carry.

History and Trends of Food Preservation Food Science Unit 7.

Need Help with Today’s Program? Help Desk: Phone in to today’s program – Toll: – Toll Free: – Passcode: #

About drying One of the oldest methods of food preservation Removes water from foods so bacteria or fungi can’t grow Can use air-drying, vine-drying,

Put it Up! New Food Preservation Project Resources Leia Kedem, MS, RD Jenna Smith, MPH, RD Mary Liz Wright, MA Nutrition & Wellness Educators.

Canning. Reasons for canning Store garden produce safely Use any time of year Prevent food spoilage Save money Have fun Control contents of food Use as.

Why freeze food? Freezing preserves foods by preventing harmful bacteria from growing If frozen correctly, foods will keep most of their nutrients, color,

Brian Norder Vermont Food Consulting Services (c) 2015 Brian Norder, Vermont Food Consulting Services.

Food Processing 1.3 Why is it necessary to preserve foods?

Methods of Food Preservation

Time to Make Pickles! Canning Fruits Safely Lunch & Learn 12 noon to 1 pm August 6, 2012.

**This information is being presented and distributed with the permission of Charles Mix County and Bon Homme County Extension Agents Carrie Johnson and.

Canning Fruits Safely Lunch & Learn 12 noon to 1 pm August 11, 2014.

Canning At Home Rick Sloan FCS Agent.

Canning Foods At Home – The Basics This slide show is a description of basic principles and typical steps in home canning. It is not intended to be the.

Food Preservation Workshop July 11, 2009 Pat Sleiter & Tammy Schulte, Extension Master Food Preservers Bridget Mouchon, Extension Family Living Agent.

The Dehydration of Food

Just Because It Seals, Doesn’t Mean It’s Safe! Food Safety for Fair Exhibits and Home Karen Blakeslee, M.S.

Let’s Get Ready to Preserve!. Today’s topics: Why preserve foods?Why preserve foods? What are the basic food preservation guidelines?What are the basic.

Managing Your Garden’s Bounty Barbara Ingham Extension Food Scientist 1.

PRESERVATION The aim of food preservation is to preserve food for later use.

JELLYING. Jellying is a form of food preservation where the food to be preserved is cooked in a substance that forms a natural gel, thereby inhibiting.

History and Trends of Food Preservation Introduction to Food Preservation.

Dehydration. Dehydrating provides us with a connection between cooked and raw foods. It is a method of preservation that helps retain food enzymes and.

Canning Fruits Safely. Resources for Today Canning Fruits SafelyCanning Fruits Safely (B0430) How Do I…..Can.

CHAPTER 51 FRUITS & VEGETABLES IMPORTANT SOURCE OF VITAMINS & MINERALS!

Let’s Get Ready to Preserve! Barbara Ingham Extension Food Scientist 1.

Preserving Food at Home FACS Standards 8.6.1, 8.6.2, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe

Food Preservation Techniques

Canning Vegetables Safely. Resources for Today Canning Vegetables Safely (B1159)Canning Vegetables Safely (B1159) Using and Caring for a Pressure Canner.

FOOD PRESERVATION Canning By Pam & Alicia. Why use canning to preserve food? It stops food from going bad because it removes oxygen destroys enzymes and.

Food Preservation Techniques Preservatives Added Canning Freezing Dehydration Irradiation Freeze-Drying Packaging Fermentation.

Click to add subtitle. Where on earth does my hamburger come from? Have you ever wondered where every single piece of your hamburger comes from? Well.

Food Preservation: Overview of Methodologies By Lauren Woodliff for the CTAE Resource Network.

Fruits and Vegetables Study Guide Chapter Oranges, tomatoes, and green peppers are rich in what vitamin? Vitamin C.

Department of Food Science & Technology Department of Food Science & Technology Hands-on Canning Experience July 1, 2015.

Canned Food 1. Method of preserving food by sealing it in air-tight jars, cans, or pouches, and then heating it to a temperature that destroys contaminating.

Food Preservation Independent Living. Jams and Jellies.

Just Because It Seals, Doesn’t Mean It’s Safe!

Preserving the Harvest

Various microbes compete with humans for the same sources of food.

Time to Make Pickles! Canning Fruits Safely

Time to Make Pickles! Canning Fruits Safely

Food Preservation An Overview of Methodologies

Freezing Fruits and Vegetables

Canning Fruits Safely Welcome to our series of Wisline programs on home food preservation. Today we will talk about the basics of canning fruits safely.

Canning Fruits Safely Welcome to our series of Wisline programs on home food preservation. Today we will talk about the basics of canning fruits safely.

Tomatoes Tart and Tasty!

Food Preservation: Overview of Methodologies

Presentation transcript:

Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University

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

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

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

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

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)

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

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)

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

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

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

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 Good site for canning information Excellent Book: Ball Blue Book

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