Salsa is one of the most popular condiments used today. Because of its popularity, many cooks want to prepare and can salsa at home.
Late blight is a common disease in tomatoes and potatoes caused by the fungus Phytophthora infestans. The disease thrives in cool, moist conditions and can wipe out an entire crop within just a few weeks of infestation. The following advice should help home canners decide whether or not they should process tomatoes or potatoes that show visible signs of late blight infestation.
Are you new to canning and thinking about buying your first canner, or have you considered canning meats and/or vegetables and know you need a pressure canner?
Have you ever heard that some methods of canning are not recommended but don't understand why? Please, keep reading to end the mystery.
Penn State Extension's Let's Preserve series of recommendations for home food preservers has just been updated and reformatted!
It’s time to plan ahead for home canning this summer. Let's look at types of equipment currently available for home food preservers. Start by checking your equipment and supplies. Proper equipment in good condition is required for safe, high quality home canned food.
Home preserved foods make thoughtful gifts to share with friends or neighbors.
Recipes for canning breads and cakes in canning jars appear in newspapers, books, magazines, on television and on the web. While they look attractive and are unique for gift giving, these products are not shelf-stable and cannot be safely stored at room temperature. Canned breads and cakes are typically made by pouring batter into glass canning jars and baking them in the oven. Once the cake or bread is done, the steaming jars are taken out of the oven and then sealed and cooled to create a vacuum. Many recipes claim that they can be stored without refrigeration for about a year. Some say they will keep indefinitely.
The holiday meal is over. You are ready to relax. You just want to sit down and visit with your guests. Wait! Not quite yet! If you take this route, you will likely end up with some uninvited guests—bacteria that love to grow at room temperature.
Jerky is meat that has been salted, seasoned, and dried until most of the moisture is removed. A pound of meat weighs about four ounces after being made into jerky. Because of its very low moisture content, it can be stored for several weeks without refrigeration and is suitable for school lunches and backpacking. It is popular as a snack.
Safe preservation of venison begins in the field.
With major canning ending, many home food preservers are storing canning equipment until spring. Take time to prepare the equipment for storage.
The supermarket has a special on pork chops; a friend shares some fresh venison, a purchase of a side of beef—all are good reasons for knowing the best methods of freezing meats. Keys for success are proper temperature, air tight packaging, cleanliness, starting with a quality product, and length of storage.
Knowing how to store food properly and how long it will keep, helps to reduce wasted food dollars while keeping the food looking and tasting good.
Violent storms with flashing lightning remind us that we need to be prepared for power outages. The loss of power could jeopardize the safety of frozen food. To keep food safe, keep the door closed and control the temperature.
If all the proper steps to freeze foods safely are used and then it is defrosted at temperatures that foster bacteria growth, hours of work will be in vain.
The convenience of canned soup makes cooking and meal preparation easier on busy days. Because of the convenience of canned soup, many food preservers would like to reproduce soups found in the deli or supermarket. However, there are some commercially prepared foods that just cannot be reproduced safely by the home canner. Creamed soups are not suitable for home canning because their ingredients interfere with the proper transfer of heat during the processing step and can result in food borne illness. Freezing some soups is a safer option.
Temperature is directly related to the safety and quality of food.
Question: Sometimes when I preserve garlic or foods that contain garlic, the cloves turn a blue color. Is it still safe to eat when this happens?
Pumpkins and winter squash keep well for several months in cold storage. However, canning and freezing helps us enjoy them out of season, and it is convenient to have pumpkin cubes or sauce in a ready to use form.