Food Preservation Resources

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					Food Preservation Resources for 2007
Nutrition & Wellness Team


Canning High Acid Foods
Using Boiling Water Canners
2-page fact sheet describing process for using Boiling Water Canners, PDF format
University of Georgia Extension Service
http://www.uga.edu/nchfp/publications/publications_uga.html

Preserving Food: Canning Fruit
6-page brochure including equipment, process and table of directions for canning fruits,
PDF format
University of Georgia Extension Service
http://www.uga.edu/nchfp/publications/publications_uga.html

Preserve It Right: Canning Fruits
9-page brochure including equipment, types of pack, information on altitude and
discussion of typical problems, available in PDF format
Iowa State University
https://www.extension.iastate.edu/store/ListItems.aspx?CategoryID=43

Tomatoes
Canning and Freezing Tomatoes
This is a 4-page handout in PDF format on canning and freezing tomatoes.
Iowa State University Extension
http://www.extension.iastate.edu/Publications/PM638.pdf

Canning Tomatoes and Tomato Products
12-page handout that includes basics of canning tomatoes and processing time charts.
Select FDNS-E-43-2 in PDF format.
http://www.fcs.uga.edu/ext/pubs/food/canning.php


Freezing Fruits and Vegetables
Freezing Fruits and Vegetables
8-page brochure describing what happens during freezing, containers for freezing, table
for how to prepare fruits and vegetables for freezing, PDF format


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University of Georgia
http://uga.edu/nchfp/publications/publications_uga.html

Low Acid Canning

Preserving Food: Canning Vegetables
6- pages discusses equipment and process of using a pressure canner with chart on how to prepare
vegetables for canning, PDF format.
University of Georgia Extension Service
http://www.uga.edu/nchfp/publications/publications_uga.html

How to Can Fresh Vegetables
6-pages with instructions for canning several different vegetables, PDF format
University of Missouri Extension
http://muextension.missouri.edu/explore/hesguide/foodnut/gh1454.htm


Drying Foods
Preparing Safer Jerky
Pub# FDNS-E-43-10, select PDF format, 3 pages
University of Georgia Extension Service
http://www.fcs.uga.edu/ext/pubs/food/canning.php

Drying Fruits and Vegetables (some have Jerky included)
Select PDF format; Pub # FDNS-E-43-10, 12 pages
University of Georgia Extension Service
http://www.fcs.uga.edu/ext/pubs/food/canning.php

Drying Herbs, Seeds and Nuts
Click on “Food Safety, Nutrition, Diet and Health”, select #3086, PDF, 2 pages
Clemson Extension, South Carolina
http://hgic.clemson.edu/




Jams and Jellies

Making Jams and Jellies
Link to website featuring numerous and variety of jelly, jam, marmalade recipes and
topics related to jams and jellies.
National Center for Home Food Preservation
http://www.uga.edu/nchfp/how/can7_jam_jelly.html




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Jams and Jellies
PDF file that is well-written, attractive and accurate. This is an excellent handout for 4-
H'ers and those interested in making jams and jellies with little prior experience. Six
pages, Jams and Jellies, FDNS-E-438.
University of Georgia Extension Service
http://www.fcs.uga.edu/ext/pubs/food/canning.php

Jams and Jellies from North Dakota Fruits
16-pages in PDF format, variety of recipes and includes syrups.
North Dakota Extension
http://www.ext.nodak.edu/extpubs/yf/foods/fn590.pdf

Making Fruit Spreads
Five pages in PFD with recipes and information on remaking soft jams and jellies.
Iowa State University Extension
http://www.extension.iastate.edu/Publications/PM1366.pdf

Making Jams, Jellies and Fruit Preserves
64-page document on making jams and jellies. An excellent resource that could be
printed and sold as a booklet. Can be purchased from WI, $5 per book.
http://learningstore.uwex.edu/Making-Jams-Jellies-and-Fruit-Preserves-P941C60.aspx




Pickled and Fermented Products

Pickled Products
Pickled Products: scroll down list to Pickled Products, an 8-page PDF fact sheet from
University of Georgia Extension Service; attractive fact sheet with information and
recipes on fermented/brined pickles, quick and fresh pack, fruit pickles and relishes.
http://www.uga.edu/nchfp/publications/publications_uga.html

Sauerkraut
Sauerkraut: fact sheet from Penn State University Extension; 2-page PDF fact sheet; with
step by step sauerkraut preparation, freezing process, hot, or raw pack information.
http://www.uga.edu/nchfp/publications/publications_penn_state.html
Flavored Vinegars
Flavored Vinegars: scroll down to flavored vinegars fact sheet; a 4-page PDF fact sheet
from University of Georgia Extension Service includes fruit (raspberry) and herb
vinegars, preparing jars and bottles, types of vinegar, and storage.
http://www.uga.edu/nchfp/publications/publications_uga.html


Causes and Possible Solutions for Problems with Pickled Foods



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Two-page fact sheet form the National Center for Home Food Preservation, includes soft,
slippery pickles, bitter taste, shriveled, dark, spotted, faded, and white sediment in jar.
http://www.uga.edu/nchfp/how/can_06/pickleproblems.html




Fact Sheets and Recipes for Specific Foods
Food Preservation recipes, times and methods for canning, freezing, drying foods,
pickling, jams and jellies, curing and smoking, and storage are available at the
National Center for Home Food Preservation website, sponsored by USDA:
http://www.homefoodpreservation.com




Prepared by: Barbara Farner, Drusilla Banks, Carol Schlitt, Sarah Todd, Phyllis Herring, and
Jananne Finck.

1/3/07-jf




   University of Illinois  U.S. Department of Agriculture  Local Extension Councils Cooperating
                University of Illinois Extension provides equal opportunities in programs and employment.




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