Food Preservation
Home preservation allows you to purchase your favorite foods in season and preserve them so that you can use them all winter long. The freezer is a great tool to preserve foods for a longer shelf life. However, freezer space is limited and homemakers can use several other methods to produce food products that will store on the shelf. The most common food preservation methods include: Pressure canning, water-bath canning, dry-pack canning with a vacuum seal or oxygen absorber, dehydrating, and freezing.
The slide presentation below will show you how to pressure can meats and beans. There are also some other files below that can be downloaded to give you a good start into home preservation of foods. For more information you can visit the website: http://www.uga.edu/nchfp/
The Ball Blue Book of Preserving provides some wonderful instructions and recipes for Food Preservation. You can find this book on the Ball Website at: http://www.freshpreserving.com/
Utah State University has a great power point presentation on home canning. Check out this website for more information. http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/canning-101
WOW! Check out this website: http://www.pickyourown.org/allaboutcanning.htm Save money, eat healthier, with no additives or chemicals... and with much better taste! This page provides the links to our illustrated recipes and canning* directions - so easy ANYONE can do it, along with a multitude of other recipes, guides and canning instructions. For safety, these recipes closely follow the USDA recipes, Ball Blue Book and/or those provided by major university extension services. Whenever possible, instructions also are provided to allow you to choose the options that are important to you; such as types of cooking equipment or choices in sweeteners: honey, Splenda, Stevia, fruit juice or sugar. Look for the recipes, pages and directions that are new for 2010 with NEW! next to them!
The slide presentation below will show you how to pressure can meats and beans. There are also some other files below that can be downloaded to give you a good start into home preservation of foods. For more information you can visit the website: http://www.uga.edu/nchfp/
The Ball Blue Book of Preserving provides some wonderful instructions and recipes for Food Preservation. You can find this book on the Ball Website at: http://www.freshpreserving.com/
Utah State University has a great power point presentation on home canning. Check out this website for more information. http://extension.usu.edu/utah/htm/fcs/food-preservation-canning/canning-101
- Other USU Publications include:
- Avoiding Common (major and minor) canning mistakes
- Cooking Surface Precautions for Home Canning
- Oxygen Absorbers
- Home Drying of Foods
- Pressure Canning Hydrated Wheat (unsafe) See position statement
- Principles of Boiling Water Canning
- Principles of Pressure Canning
- Time Table for Canning at altitudes of 3000 to 10,000 feet
- Steam Canning - USU Position Statement
- Water Storage and Emergency Use
WOW! Check out this website: http://www.pickyourown.org/allaboutcanning.htm Save money, eat healthier, with no additives or chemicals... and with much better taste! This page provides the links to our illustrated recipes and canning* directions - so easy ANYONE can do it, along with a multitude of other recipes, guides and canning instructions. For safety, these recipes closely follow the USDA recipes, Ball Blue Book and/or those provided by major university extension services. Whenever possible, instructions also are provided to allow you to choose the options that are important to you; such as types of cooking equipment or choices in sweeteners: honey, Splenda, Stevia, fruit juice or sugar. Look for the recipes, pages and directions that are new for 2010 with NEW! next to them!
|