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Author: E.H. Hoyle

Preserving Tomato Sauces & Ketchup

Canning Tomatoes & Tomato Products Tomatoes and tomato products have traditionally been canned in a boiling water bath (212 °F). However, recent research shows that for some products, pressure...

Drying Fruits

Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature’s candy. Dried fruit tastes sweeter because the...

Drying Vegetables

Vegetables can be preserved by drying. The longer the drying time, the less flavorful and the less tender the product. The drying time can be hastened by drying small, uniformly cut pieces. Because...

Syrups for Preserving Fruits

Fruits may be canned or frozen in water, juice or a sweet syrup. Adding syrup to canned or frozen fruit helps to retain its flavor, color and shape. It does not prevent spoilage of these foods. The...

Preserving Vegetables

(Asparagus – Broccoli – Mushrooms – Okra – Peppers – Squash – Mixed Vegetables – Soups) Canning Asparagus — Spears or Pieces Quantity: An average of 24½ pounds is needed per canner load of  7...

Pickled Peppers

Caution When working with hot peppers, wear plastic gloves while handling them, or wash hands thoroughly with soap and water before touching your face. To Peel Peppers Use one of the following...

Safe Handling of Canned Goods

This fact sheet focuses on commercially canned goods. For information on home canning, request HGIC 3040, Canning Foods At Home. Canning is an important, safe method of food preservation if...

Basics of Safe Food Handling

Bacteria that contaminate food and cause foodborne illnesses are everywhere. Follow these four basic safety tips to keep your food safe. Wash hands and surfaces often. Don’t cross-contaminate. Keep...

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