Chestnuts
When growing chestnuts at home, it is important to distinguish between the “real” chestnut trees (Castanea species) and those trees producing horsechestnuts and buckeyes (Aesculus...
Category: Preservation
Inspection of Food: Who’s Responsible?
Local, state, federal and international agencies all have a role in ensuring food safety and quality in the United States. These agencies regulate the use of chemicals and technology based on...
Drying Foods
Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning and freezing or compliment these methods. Drying food is simple, safe and easy...
Preserving Tomatoes
Canning Tomatoes Quality: Select only disease-free, preferably vine-ripened, firm fruits for canning. Quantity: An average of 21 pounds of whole or halved tomatoes (22 pounds of crushed tomatoes),...
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...