Monday, September 23, 2013
Monday, September 2, 2013
Save Your Harvest
++ It's time to start enjoying the foods from your garden; it's harvest time in much of the world. Many people also store their fruits and vegetables for later use - because of financial necessity, or just because they like the activity and the fact that they know where the food came from.
It is important to follow safety tips when canning, freezing, and drying foods. Even if you've been doing this for years, it's a good idea to review safety precautions and new techniques. It is also advised to use up-to-date recipes. New cultivars often have new recommendations; tomatoes may have lower acid levels now, for example, which influences timing for processing when canning them. Some foods may have new requirements for blanching and add-ins when freezing. Check that your equipment is in good condition. For example, is the pressure gauge on your canner still accurate? Do you know your altitude? That influences the boiling temperature of water, and therefore, how long to process your produce.
Here are some places to look for information:
Your county Cooperative Extension office will be able to tell you where to find recipes, where to get that gauge checked, how long to process specific foods, etc. They may even provide these services. If you are new to food preservation, ask them about classes.
The companies that make canning/freezing supplies and equipment often have recipes and related information on their web-sites. (And, yes, you do need to new use "flats" with your canning jar lids.)
The extension office probably can tell you the altitude at your location. There are also Internet sites that give this information (often on a weather page). City Hall often has this information, too; ask for the zoning board or planning commission.
Keep it safe and savor that home-grown goodness!
It is important to follow safety tips when canning, freezing, and drying foods. Even if you've been doing this for years, it's a good idea to review safety precautions and new techniques. It is also advised to use up-to-date recipes. New cultivars often have new recommendations; tomatoes may have lower acid levels now, for example, which influences timing for processing when canning them. Some foods may have new requirements for blanching and add-ins when freezing. Check that your equipment is in good condition. For example, is the pressure gauge on your canner still accurate? Do you know your altitude? That influences the boiling temperature of water, and therefore, how long to process your produce.
Here are some places to look for information:
Your county Cooperative Extension office will be able to tell you where to find recipes, where to get that gauge checked, how long to process specific foods, etc. They may even provide these services. If you are new to food preservation, ask them about classes.
The companies that make canning/freezing supplies and equipment often have recipes and related information on their web-sites. (And, yes, you do need to new use "flats" with your canning jar lids.)
The extension office probably can tell you the altitude at your location. There are also Internet sites that give this information (often on a weather page). City Hall often has this information, too; ask for the zoning board or planning commission.
Keep it safe and savor that home-grown goodness!
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