|Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products||
You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.
|Jul 1, 2011||348-594|
|Can It Safely||Aug 28, 2013||FST-114NP|
|Dry Curing Virginia-Style Ham||
Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).
|Dec 18, 2012||458-223|
|Food Storage Guidelines For Consumers||Jan 15, 2013||348-960 (FST-66P)|
|Freezing Fruits and Vegetables||
Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.
|May 1, 2009||348-596|
|Going To Market||Aug 8, 2013||ANR-46NP|
|Junior Master Food Volunteer Teen Mentor Hours Report||Jun 28, 2013||FST-115NP|
|Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets||Jun 3, 2013||FST-101NP|
|Master Food Volunteer||Aug 29, 2012||FST-76NP|
|Master Food Volunteer Application||Oct 24, 2012||FST-89NP||
|Master Food Volunteer Foods Demonstration Guide||Aug 9, 2013||FST-100NP|
|Master Food Volunteer Hours Report||Oct 1, 2012||FST-85||
|Master Food Volunteer Program, "Developing the Lesson Plan" Template||Jul 10, 2013||FST-103NP|
|Master Food Volunteer Proposed Project Authorization Form||Oct 1, 2012||FST-83|
|Master Food Volunteer Waiver for Activity Participation||Oct 1, 2012||FST-84||
The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.
|Jul 18, 2012||348-585 (FST-73)|
|Safe Processing of Meat and Poultry Jerky||May 18, 2011||458-501|
|The Effective Volunteer Teacher||Jul 10, 2013||FST-102NP|
|Using Dehydration to Preserve Fruits, Vegetables, and Meats||Jun 1, 2009||348-597|