Making Pickled Peppers at Home – 9.314
Print this fact sheet by M. Hill and P. Kendall *(8/12) Quick Facts… Use only fresh, blemish-free vegetables and up-to-date, research-based recipes when pickling peppers and pepper blends. Use pure, granulated, non-iodized canning or pickling salt, high grade vinegar of 5 percent acidity, and fresh spices. Process pickled peppers in a boiling water bath for […]
Take a TourCanning Vegetables – 9.348
Print this fact sheet by M. Bunning, P. Kendall and E. Shackelton* (2/22) Quick Facts… All instructions in this fact sheet refer to the use of a pressure canner which is designed to reach and maintain 240° F and destroy the botulism toxin. Always use a tested recipe for home canned vegetables and make the […]
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Canning Tomatoes and Tomato Products – 9.341
Print this fact sheet by P. Kendall* (5/12) Quick Facts… Select disease-free, preferably vine-ripened, firm tomatoes for canning. Avoid overripe tomatoes. To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, add 1 tablespoon bottled lemon […]
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Canning Fruits – 9.347
Print this fact sheet by M. Bunning, P. Kendall, and E. Shackleton* Quick Facts… Do not use the open kettle method for canning fruits. Never can in an oven (electric, gas or microwave). Use jar size, processing methods, and time given in reliable, up-to-date canning instructions. Increase boiling water canner processing times at elevations above […]
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Herbs: Preserving and Using – 9.335
Print this fact sheet by M. Bunning, D. Woo, & P. Kendall* (10/14) Quick Facts… Herbs are used to add flavor, aroma, and color to foods and beverages. Herbs and spices can sometimes replace or reduce salt and sugar in foods. A food dehydrator, oven, microwave oven, or air drying can be used for drying […]
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Making Pickles – 9.304
Print this fact sheet by P. Kendall and C. Schultz * (10/11) Quick Facts… Use only fresh, blemishfree fruits and vegetables and up-to-date, research-based recipes. Use pure, granulated, noniodized canning or pickling salt, high-grade vinegar of 5 percent acidity, and fresh spices. Process pickled products in a boiling water bath for the altitude-adjusted length of […]
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Making Jellies – 9.303
Print this fact sheet by P. Kendall and M. Lees-Cooley * (10/11) Quick Facts… Jams and jellies can be made from imperfect fruit (not suited for freezing or canning) as long as the fruit is not overripe, spoiled or moldy. Use three-fourths firm-ripe and one-fourth underripe fruit to make jams and jellies without added pectin. […]
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Food Preservation Without Sugar or Salt – 9.302
Print this fact sheet by P. Kendall* (10/12) Quick Facts… All fruits can safely be canned or frozen without sugar. Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits. Use recipes from reliable sources. Process all pickles by the boiling-water method using timetables adjusted for altitude. Jams […]
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Cost of Preserving and Storing Food – 8.704
Print this fact sheet by P. Kendall and L. Payton 1 (8/08) Quick Facts… Home food preservation saves money for some people. For others it may not save anything. Costs to consider when figuring the economics of food preservation include: produce and ingredients, equipment and supplies, fuel consumption, capital outlays, time and energy, and the […]
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Making Flavored Vinegar – 9.340
Print this fact sheet by D. Grubb, E. Shackelton, and M. Bunning* (1/21) Quick Facts… Flavored vinegars can enhance salads, marinades, and sauces and may be safely prepared a thome. Carefully selected ingredients, clean utensils and containers, and good preparation practices help ensure the safety and quality of flavored vinegars. Store homemade flavored vinegars in […]
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