Food Saver Common Storage & Preservation Methods This - PDF document

7/30/20 Food Saver Common Storage & Preservation Methods This educational program is brought to you by an Extension Master Gardener Volunteer. MASTER GARDENER VOLUNTEER PROGRAM 2 Saving Foods 6 Food Waste ● 15% of waste comes from food scraps ○ 90 billion pounds of food ○ $370 wasted per person ● Help combat climate change ○ Preserve natural resources ○ Use less plastic (packaging & trash bags) ○ Fewer CO2 & methane emissions (trucks & anaerobic decomposition) 7 1

7/30/20 Why Good Food Goes Bad ● Naturally-occurring enzymes ● Physical damage ● Oxidation ● Microorganisms 8 Food Saving Options ● Fresh Storage Produce left uncut after harvest ○ Stored in cool or cold conditions ○ Best used within 1 week to ○ 6 months* ● Preservation Ph Ca Produce cut & processed ○ Requires additional equipment & ○ space Best used within 3 months to ○ 1 year* * Varies based on produce, storage condition, and recipe 9 Harvest Produce Safely ● Why it works ○ Reduces MICROBE numbers ● How it works ○ Use safe (e.g., drinking) water ○ Wash hands ○ Clean tools & containers ○ Avoid harvesting produce near scat 10 2

7/30/20 Cure Produce ● Why it works ○ Protects FOOD ● How it works ○ Dries & thickens the skin/rind ○ Temperature, humidity & drying time varies ○ Only needed for some foods (onion bulbs, garlic, Potatoes & winter squash) 11 Choose Good Produce ● Why it works ○ Protects FOOD ● How it works ○ Avoid blemishes ○ Uses fresh produce ○ Keep produce whole & undamaged 12 F.A.T.T.O.M. – Slowing Deterioration ● Change the conditions ○ Food Source (protect) ○ Acidity (increase) ○ Time (limit before use) ○ Temperature (lower or raise) ○ Oxygen (remove) ○ Moisture (prevent access) 13 3

7/30/20 Storing Fresh Produce 15 Compared to Harvest Quality Flavor Texture Nutrition Fresh Storage P P P ● Why it works ○ Protects FOOD ○ Limited storage TIME ○ Lowers TEMPERATURE (only cold conditions) ● How to do it ○ Cure food (if needed) ○ Keep food whole (uncut) ○ Store in ideal conditions ○ Use soon after harvest or purchase 16 Fresh Produce ● Benefits ○ Retains texture ○ Does not require additional equipment ● Considerations ○ Limited time to use ○ Nutrition and flavor decreases over time 17 4

7/30/20 Fresh Storage Preparation ● Choose undamaged produce ○ Keep only healthy produce ○ Avoid washing or cutting until use ● Store in ideal location ○ Varies by produce ○ Keep storage areas clean ○ Avoid areas that get hot or cold ○ Avoid raw meats & cleaning chemicals 18 Fresh Storage Conditions ● Cool & Dry 50-60 ° F with 60% humidity ○ Example: Basement ○ ● Cold & Dry 32-40 ° F with 65% humidity ○ Example: Refrigerator ○ ● Cold & Damp 32-40 ° F with 95% humidity ○ Example: Root cellar OR ○ Refrigerator with closed crisper drawer 19 Preserving Produce 21 5

7/30/20 Compared to Harvest Quality Flavor Texture Nutrition Preserving Produce P P ● Why it works ○ Changes environment (ACIDITY, TEMPERATURE, OXYGEN, & MOISTURE) ● How to do it ○ Prepare food (blanch if required) ○ Follow certified recipe & instructions ○ Store in clean & sterilized containers ○ Store in cool, dry & dark location 22 Preserving Produce ● Benefits ○ Retains nutrition ○ Shelf-stable ○ Lasts for a long time ● Considerations ○ Texture changes ○ Requires additional equipment 23 WARNING: Follow the Instructions ● Use tested & trusted sources ○ Lab-tested for safety ○ Follow recipe exactly ● Avoid hand-me-down & hand-made recipes ○ When in doubt, keep these in Cold Storage conditions & use quickly 24 6

7/30/20 Blanching ● Why it works ○ Changes TEMPERATURE ● How it works ○ Exposes foods to boiling water (or steam) ○ Slows or stops enzymes ○ Preserves flavor, color & nutrients ○ Recommended for some vegetables (broccoli, Brussel sprouts, cauliflower, cabbage, beans, peas, peppers, tomatoes, & summer squash) 25 Compared to Harvest Quality Flavor Texture Nutrition Freezing P P ● Why it works ○ Lowers TEMPERATURE ● How to do it ○ Cut/chop produce to final size ○ Blanch (as required) ○ Freeze as quickly as possible ○ Package into labeled containers ○ Store in freezer 26 Compared to Harvest Quality Flavor Texture Nutrition Freezing P P ● Benefits ○ Easy & Fast ○ Versatile ● Considerations ○ Limited by freezer space ○ Requires thawing time ○ Uses single-use containers 27 7

7/30/20 Compared to Harvest Quality Flavor Texture Nutrition Dehydration P P ● Why it works ○ Removes MOISTURE ● How to do it Cut produce into uniform pieces ○ Blanch (as required) ○ Dehydrate ○ Package into labeled containers ○ (remove as much air as possible) Store in cool, dry & dark location ○ 28 Compared to Harvest Quality Flavor Texture Nutrition Dehydrating P P ● Benefits ○ Lightweight & compact ○ Many dehydrating methods & tools ● Considerations ○ Needs rehydration time ○ May need specialized equipment ○ Requires cool, dry & dark storage space 29 Compared to Harvest Quality Flavor Texture Nutrition Canning P P ● Why it works Raises TEMPERATURE ○ Increases ACIDITY ○ Removes OXYGEN ○ ● How to do it Use certified recipe ○ Blanch (as required) ○ Sterilize glass jars & storage lids ○ Follow canning instructions ○ Label containers & store in cool, dry ○ & dark location 30 8

7/30/20 Compared to Harvest Quality Flavor Texture Nutrition Canning P P ● Benefits ○ Shelf-stable ○ Reusable containers ● Considerations ○ Needs specialized equipment ○ May need addition time ○ Requires a cool, dry & dark storage space 31 Compared to Harvest Quality Flavor Texture Nutrition Canning P P ● Water bath canning Heats contents boiling (212º F) ○ Safe for acidic foods ○ Kills most pathogens ○ ● Pressure canning Ph Heats contents above boiling (240º F) ○ Pr Use for non-acidic foods ○ Kills botulism pathogen ○ Follow recipe to determine appropriate method & timing 32 Compared to Harvest Quality Flavor Texture Nutrition Jelly, Jam & Preserves P P ● Why it works ○ Increases ACIDITY ○ Removes MOISTURE ● How to do it ○ Use certified recipe ○ Sterilize glass jars & lids ○ Follow canning instructions ○ Label containers & store in cool, dry & dark location 33 9

7/30/20 Compared to Harvest Quality Flavor Texture Nutrition Jelly, Jams & Preserves P P ● Benefits ○ Many recipes available ○ Creates ready-to-use sweet condiment ● Considerations ○ Sugar overwhelms natural flavor of produce ○ Excess sugar reduces nutritional value ○ (See also: Canning) 34 Compared to Harvest Quality Flavor Texture Nutrition Pickling P ● Why it works ○ Increases ACIDITY ○ Removes MOISTURE ○ Combines with Canning ● How to do it ○ Use certified recipe ○ Sterilize glass jars & lids ○ Follow canning instructions ○ Label containers & store in cool, dry & dark location 35 Compared to Harvest Quality Flavor Texture Nutrition Pickling P ● Benefits ○ Many recipes available ○ Creates ready-to-use savory condiment ● Considerations ○ Salt & vinegar overwhelms natural flavor of produce ○ Excess salt reduces nutritional value ○ (See also: Canning) 36 10

7/30/20 Compared to Harvest Quality Flavor Texture Nutrition Fermenting P ● Why it works Increases ACIDITY ○ Removes OXYGEN ○ Removes MOISTURE ○ Combines with Canning ○ ● How to do it Use certified recipe ○ Sterilize glass jars & lids ○ Follow canning instructions ○ Label containers & store in cool, ○ dry & dark location 37 Compared to Harvest Quality Flavor Texture Nutrition Fermenting P ● Benefits ○ Increases nutrition ○ Creates unique flavors ● Considerations ○ Natural flavor of produce lost ○ Takes more time to complete ○ Requires specialized equipment ○ (See also: Canning) 38 Resources 43 11

7/30/20 U of MN Extension – Food, Health & Nutrition https://extension.umn.edu/ food-health-and-nutrition ● Lots of information ○ Research-based advice ○ Tutorials ○ Tips & best practices ○ More resources 44 National Center for Home Food Preservation https://nchfp.uga.edu/ ● Established by the Cooperative State Research, Education and Extension Service & U.S. Department of Agriculture ● Research-based advice for home food preservation Tested & certified recipes ○ Tips & best practices ○ More resources ○ 45 Extension Answer Line (online tool) https://www.extension.iastate.edu/ humansciences/answerline ● Call toll-free Monday through Friday ○ 9 am- 12pm & 1-4 pm ○ ○ 1-800-854-1678 (in Minnesota) ● Provides information for consumers with home and family questions Supported by Extension services ○ Covers child development, cleaning, ○ consumer management, food preparation, food preservation, food safety , home environment, household equipment, nutrition , textiles & laundry 46 12