SLIDE 1
Prese serving g the he Bou Bounty
Sejal Lanterman Cooperative Extension Educator
Topics w we will e ill explo lore
- Why Preserve
- Following the ‘rules’
- Staying Organized
- Water Bath Canning
- Pressure Canning
- Freezing
- Dehydrating
- Storing
Prese serving g the he Bou Bounty Sejal Lanterman Cooperative - - PowerPoint PPT Presentation
Prese serving g the he Bou Bounty Sejal Lanterman Cooperative - - PowerPoint PPT Presentation
Prese serving g the he Bou Bounty Sejal Lanterman Cooperative Extension Educator Topics w we will e ill explo lore Why Preserve Following the rules Staying Organized Water Bath Canning Pressure Canning
SLIDE 2
SLIDE 3
Wha hat’s a all the he Fus uss?
- FUN!
- Cuts down on waste
- Supports local food
supply
- Decreases landfill
waste
- Cuts down on food
miles
- Saves $!
SLIDE 4
Safety Fi y First!
- Can’t live without
your grandma’s favorite recipe?
- 1. Freeze instead of can
- 2. OR find a recipe
suitable for canning that is close to Grammy’s!
SLIDE 5
The here’s not nothing i in t this hou house to eat!
Old School New School
SLIDE 6
Canning
Water Bath Canner Pressure Canner
SLIDE 7
Canning
Pros
- Finished product doesn’t
require electricity & take up valuable freezer space
- Easier to give as a gift
- Will last approximately 1
year if your jar is kept in a dark & cool environment. Cons
- Time consuming
- Hot!
- Difficult to do with kids
around.
- More risks involved in
comparison to dehydrating & freezing
- Lower nutrient value in
comparison to dehydrating & freezing.
SLIDE 8
So w
- what
at can can I I do
- in what?
at?
Water Bath Canner
- Tomatoes (whole, crushed,
salsa etc)
- Jellies, jams, preserves
- Pie fillings
- Pickled vegetables (not just
dill pickles! Think green beans, zuchinni etc)
- Fruit butters
- Chutney
- Condiments/Syrups/
Sauces
- Relishes
Pressure Canner
- Soups (vegetable, meat,
chowders)
- Stocks
- Beans
- Salsa
- Sauces (with or without
meat)
- Animal Products (meat &
seafood)
SLIDE 9
Remo moving S Skins from To m Toma matoes
Two Simple Ways 1. Freezing Method 2. Blanching Method
SLIDE 10
Label beling & & St Storing
- Keep some in your
pantry, but majority should be kept in a cool, dark place like a basement
- Store with rings off
- Rings & unbroken jars
can be reused, but not lids
- Label, date & give a batch
number
SLIDE 11
Refrig rigera rator P Pickle les
SLIDE 12
Freez eezing
SLIDE 13
Freez eezing
SLIDE 14
Freez eezing
Pros
- Very few safety risks
associated with freezing
- Higher nutrient value in
comparison to other preservation methods
- Lasts a long time
especially in a deep freezer Cons
- Uses electricity & back up
plan needed in the event
- f power outage
- Often the freezer attached
to your kitchen refrigerator is not enough
- Easy to forget about what
is in the deep freezer
- Textural changes
SLIDE 15
Freez eezing
SLIDE 16
Freez eezing
SLIDE 17
Freez eezing
SLIDE 18
Freez eezing
SLIDE 19
Freez eezing
SLIDE 20
Freez eezing
SLIDE 21
De Dehydr drating ng
SLIDE 22
De Dehydr drating ng
Pros
- More nutritional value
then canning
- Finished product does
not take up freezer/refrigerator space
- A great way to ‘put up’
hot peppers!
- Makes a great gift
Cons
- Less nutritional value
than freezing
- Requires a dehydrator to
safely preserve most
- foods. (Can be done in
an oven, but more difficult & not as safe)
SLIDE 23
De Dehydr drating ng
SLIDE 24
De Dehydr drating ng
SLIDE 25
De Dehydr drating ng
SLIDE 26
De Dehydr drating ng
SLIDE 27
De Dehydr drating ng
SLIDE 28
De Dehydr drating ng
SLIDE 29
De Dehydr drating ng
SLIDE 30
De Dehydr drating ng
SLIDE 31
De Dehydr drating ng
SLIDE 32