Tomato Basics
Getting Ready to Preserve Select only disease-free, preferably vine-ripened, firm tomatoes with a deep red color. For easy peeling, dip tomatoes in boiling water for 30 to 60 seconds until skins...
Category: Preservation
Sweet Potato Basics
Selecting & Storing Look for firm, well-shaped sweetpotatoes with clean, smooth skins. Avoid any that have soft spots or bruises. Do not refrigerate sweetpotatoes. Refrigeration temperatures can...
Pumpkin Basics
Pumpkin Information The deep orange color of pumpkin flesh is a sure sign that pumpkin is a good source of vitamin A. One cup of cooked pumpkin (without salt) has only 49 calories and is a great...
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...
Basics of Jelly Making
Jellied Products Jellies are usually made by cooking fruit juice with sugar. Jelly should be clear or translucent and firm enough to hold its shape when turned out of the container. Jams are thick,...
Preserving Pumpkin & Winter Squash
Cooking The easiest way to prepare the pulp of pumpkin or hard winter squash is to bake it in the oven. Wash the pumpkin or squash and cut in half crosswise. Remove its seeds and strings. Place the...
Home Freezing Equipment
The type of freezer to purchase will depend on family size, whether fresh produce or large quantities of meat will be frozen, available floor space, and efficiency and defrosting features preferred....
Finding Reliable Recipes for Safe Food Preservation
There are numerous resources available to the public related to preserving foods at home. Many of them are not safe and may include recipes passed down from previous generations and random internet...
Common Pickle Problems
Can I use flaked salt for pickling? Most recipes call for granulated pickling or canning salt. Flake salt varies in density and is not recommended for pickling. When making quick process pickles,...
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 quarts;...
Freezing Basics
Freezing is one of the simplest and least time-consuming ways to preserve foods at home. Freezing does not sterilize food; the extreme cold simply retards growth of microorganisms and slows down...
Preparing Food for a Crowd
Your family may enjoy meals, day after day, and never get sick from foodborne illness. Then comes a big family gathering or a large party. You are handling larger amounts of food; your refrigerator...