9 publications were found
Preserving Food Series: Canning Fruit
When fruits are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes that can spoil food quality. Because fruits have a high acid content, processing can be done in a boiling water bath canner or in a pressure canner.
This publication provides information on equipment and materials needed for canning fruit …
Preserving Food Series: Canning Relishes
Relishes are the perfect complement to add interest to a meal or appetizer. Relishes are made from chopped fruits and/or vegetables cooked to a desired consistency in a spiced vinegar solution. The blending of these ingredients adds a slightly sweet and satisfyingly savory touch to special dishes or to simply top off a hotdog at a cookout! Either way, relishes are popular and come in many distinct…
Preserving Food Series: Canning Tomatoes and Tomato Products
When tomatoes are canned, they are heated hot enough and long enough to destroy organisms that can make people sick in addition to spoilage organisms. Tomatoes are treated as an acid food for canning purposes. Many tomato products may be safely canned in a boiling water canner. However, because some tomatoes can be slightly low-acid for canning purposes, added acid is required in the boiling water…
Preserving Food Series: Canning Vegetables
Pressure canning is the only safe method of canning all vegetables (except tomatoes). The Clostridium botulinum microorganism is the main reason pressure canning is necessary. This publication provides directions on how to safely preserve specific vegetables with a pressure canner. Information on equipment, preparation, and processing are given, as well as information on how to guard against spoil…
Preserving Food Series: Freezing Prepared Foods
Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time.
This publication provides information on preparing to freeze, packaging, and storage. It also provide…
Preserving Food Series: Jams and Jellies
Sweet spreads—butters, jellies, jams, conserves, marmalades and preserves—add zest to meals. All contain the four essential ingredients needed to make a jellied fruit product–fruit, pectin, acid and sugar. They differ, however, depending upon fruit used, proportion of different ingredients, method of preparation and density of the fruit pulp. This publication deals with the basics of making jellie…
Preserving Food Series: Pickled Products
Pickled products add spice to meals and snacks. The skillful blending of spices, sugar and vinegar with fruits and vegetables gives crisp, firm texture and pungent, sweet-sour flavor. Various types of pickle products can be made depending on the ingredients used and the methods of preparation.
This publication covers the ingredients, equipment and procedures necessary for proper pickling. Recipes…
Preserving Food Series: Uncooked Jams and Jellies
Uncooked jams and jellies are easy to prepare and have a fresh fruit taste. They can be made from most fresh or frozen fruits or fruit juices. The other ingredients needed are commercial pectin, sugar and in some cases, lemon juice. After the gel has formed, uncooked jams and jellies can be kept up to three weeks in a refrigerator or up to a year in a freezer.
This publication provides instructio…
So Easy To Preserve
The 6th edition of this popular book is available for purchase only. The 388-page book covers topics on Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. There are 10 new products and two revised product recommendations in this edition. It's suitable for both new and veteran food preservers.
Information on how to purchase this for-sale publication is avail…