preserving food at home can be rewarding
DESCRIPTION
Susan Shockey, PhD, of the OSU Extension-Franklin County, discusses the basics of canning, freezing, and drying various fruits and vegetables.TRANSCRIPT
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Simple, Safe, Easy to LearnSimple, Safe, Easy to Learn
Preserving Food at Home Preserving Food at Home can be Rewardingcan be Rewarding
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Today’s TopicsToday’s Topics
• When to harvest produce
• Estimated yield of canned fruits &
vegetables from fresh
• Actual yield depends on food quality
• Costs of preserving and storing food
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Before preserving any food
consider the types of foods your family enjoys and the usefulness of the preserved product in your
lifestyle.
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Why do we Preserve Food?Why do we Preserve Food?
• Save foods from a “time of plenty” to a “time of need”
• Know what is in food
• Personal satisfaction
• Distribution
• Convenience
• Preserve family traditions
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“Food Safety Always Comes First”
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Keep it Fresh From the Keep it Fresh From the GardenGarden
• 5-25% loss of nutrients after harvest
• Why does produce spoil?
• How to safely handle produce
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Consumers’ Perception of Consumers’ Perception of QualityQuality
• Appearance & feel
• Eating quality
• Freshness
• Organically grown
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Harvested Produce are Harvested Produce are Living Systems that “Age”Living Systems that “Age”
• GOAL: slow down the aging process!
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Grower’s and Preserver’s
Responsibility Cycle
Postharvest Care
Postharvest Care
Harvest or Purchase
Harvest or Purchase
Planting & Growing
Planting & Growing
ConsumptionConsumption
Variety SelectionVariety
Selection
Soil Preparation
Soil Preparation
Food Preservation
Food Preservation
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HarvestHarvest
• Pick early in the morning
• Shade
• Keep moist
• Air circulation
• Mature
• Gentle & sanitary picking
• Discard damaged product
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Methods of Food PreservationMethods of Food Preservation
• Canning– Water Bath Canning– Pressure Canning
• Drying
• Freezing
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Costs of Food PreservationCosts of Food Preservation
• Produce and Ingredients
• Equipment and Supplies
• Fuel and Water Usage
• Large Equipment – i.e. Freezer,
pressure canner, etc.
• Time and Energy
Costs
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Estimated Yield of Canned Fruits Estimated Yield of Canned Fruits and Vegetables from Freshand Vegetables from Fresh(Actual yield depends on quality of food)
Fruits and tomatoes Quantity Yield• Apples:
- sliced 1 bu 15-20 quarts- sauce 1 bu 15-18 quarts
• Cherries 1 box (22 lbs) 9-11 quarts• Peaches 1 bu (48 lbs) 18-14 quarts• Tomatoes:
- whole 1 bu (53 lbs) 15-20 quarts- juice 1 bu (53 lbs) 12-16 quarts
Vegetables Quantity Yield• Beans (green) 1 bu (30 lbs) 12-20 quarts• Corn 1 bu (35 lbs) 12-16 pints
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SummarySummary• “One way to help manage rising food costs is
with a garden hoe and canning jars. Home food preservation does save money for some people. For others, it may not. Costs to consider include produce and added ingredients, equipment and supplies, fuel consumption to preserve and store the foods, lost interest on large capital outlays such as a freezer, personal time and energy, and the cost of similar food preserved commercially.”
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Source: Kendall, P. and Payton, L. (August, 2008) Colorado State University Extension
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Questions?
“This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”
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References:Bush, D. and Keener, K. (February, 2007) Food Entrepreneurship Series:
Food Preservation and Processing Technologies. Department of Food Science, Purdue Extension, Bulletin No. FS-15-W.
James, B. H., (2002) Keeping It Fresh from the Field. Ohio State University Extension. Available at: http://ohioline.osu.edu/fresh/Lesson.pdf
Kendall, P. and Payton, L. (August, 2008) Food and Nutrition Series: Cost of Preserving and Storing Food. Colorado State University
Extension, Bulletin No. 8.707
Michelich, K. (January 2010) Home Canning: Consider the Pros and Cons.Ohio State University Extension