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Martha Zepp, Penn State University
Preserving Color and Preventing Browning of Foods - Articles Articles
When certain fruits and vegetables are cut, the exposure of the flesh to oxygen results in enzymatic browning. There are a number of ways to prevent this from occurring. More
Martha Zepp, Penn State University
Perfect Canned Peaches - Articles Articles

Perfect Canned Peaches

Martha Zepp

When canning peaches select a variety of peach that will maintain its shape and flavor and at its ideal stage of ripeness in order to enjoy their delicate flavor year round. More
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Fruit Relishes - Articles Articles

Fruit Relishes

Martha Zepp

Relishes are a delicious combination of chopped vegetables and/or fruits cooked in vinegar with spices added for flavor. More
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Frequently Asked Preservation Question - Articles Articles
What causes lids to buckle, warp or bulge upward? More
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Freezing Potatoes - Articles Articles

Freezing Potatoes

Martha Zepp

If freezing potatoes, the quality of the thawed product depends upon the type of potato used, its age, and your standards of taste. More
Martha Zepp, Penn State University
Acidifying Canned Products for Safety - Articles Articles
When canning food, the acidity of a food product is a critical factor that determines the safety and quality of the product. More
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Preserving Sweet Corn Successfully - Articles Articles
Nothing says summer like sweet corn! Enjoy corn year round by canning, freezing or drying this summertime vegetable. More
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Best Practices for Canning and Freezing - Articles Articles
Test your knowledge about home food preservation by taking our quiz. More
Stacy Reed, Pennsylvania State University
Why is Liquid Lost During Canning? - Articles Articles
A frequently asked food preservation question is what causes liquid to be lost from the jar during processing? More
Jon Cofer, Penn State University
Selecting a Canning or Processing Method - Articles Articles
The most important choice for a safe product is to choose the processing method that will destroy all harmful bacteria and prevent their growth during storage. More
Thermocouple for testing temperature inside jar: National Center for Home Food Preservation
Use Tested Recipes to Preserve Foods - Articles Articles
All reliable recommendations for canning include process directions that have been determined or based upon laboratory testing. More
Martha Zepp, Penn State University
Pressure Canner Dial Gauge Testing - Articles Articles
Testing gauges on dial gauge pressure canners should be a routine step in preparing for each new canning season. More
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Preserving Peas - Articles Articles

Preserving Peas

Martha Zepp

With careful processing, peas can be preserved to be enjoyed throughout the year. More
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Freezing Strawberries - Articles Articles

Freezing Strawberries

Martha Zepp

Freezing is by far the most popular method of preserving strawberries. More
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Follow Good Food Safety Practices When Preserving Food - Banish Bacteria - Articles Articles
Important practices for controlling bacteria in the kitchen also apply to food preservation. More
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Understanding the Process of Freezing - Articles Articles
To preserve high quality frozen foods it is important to understand the freezing process. More
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Preserving Rhubarb - Articles Articles

Preserving Rhubarb

Martha Zepp

Learn how to properly preserve the interesting vegetable - Rhubarb! More
Jon Cofer, Penn State University
Prepare for the Canning Season - Articles Articles
It's time to plan ahead for home canning this summer. Start by checking your equipment and supplies. Proper equipment in good condition is required for safe, high quality home canned food. More
Let's Preserve: Potatoes and Sweet Potatoes
Let's Preserve: Potatoes and Sweet Potatoes - Articles Articles

Let's Preserve: Potatoes and Sweet Potatoes

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

For canning potatoes, select the “waxy” or “boiling” kinds. Most red-skin potatoes are suitable, and many white or gold round new potatoes with thin skins work well, too. More
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas
Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas - Articles Articles

Let's Preserve: Root Vegetables - Beets, Carrots, Turnips, and Rutabagas

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

Root vegetables must be processed in a pressure canner. They cannot be safely canned in a boiling water bath or atmospheric steam canner. More
Let's Preserve: Soup
Let's Preserve: Soup - Articles Articles

Let's Preserve: Soup

Martha Zepp, Andy Hirneisen, MA, Luke LaBorde, Ph.D.

The convenience of prepared soup makes cooking and meal planning easier. Freezing and canning preservation methods are explained. More