Food Preservation

Pressure Canning

Tue, 13 Sep 2011 08:57:39 -0400

The process for canning foods in the home depends on the acidity of the food, which is determined by its pH. Low-acid foods have a pH more than 4.6, and high-acid foods have a pH less than 4.6. In general, vegetables and meats are low-acid foods, and fruits are high-acid foods. High-acid foods can be safely processed in a boiling water bath, but low-acid foods must be processed in a pressure canner.

Dry Curing Virginia-Style Ham

Wed, 24 Aug 2011 14:15:13 -0400

Virginia ham was one of the first agricultural products exported from North America. The Reverend Mr. Andrew Burnaby enthusiastically reported that Virginia pork was superior in flavor to any in the world (Burnaby 1775). Another early clergyman, the Reverend Mr. John Clayton, wrote the Royal Society in England that Virginia ham was as good as any in Westphalia (Force 1844).

Boiling Water Bath Canning – Including Jams, Jellies, and Pickled Products

Fri, 01 Jul 2011 01:00:00 -0400

You may choose to preserve food at home to save money, to have greater control over what you consume, or for the simple satisfaction of doing it yourself. Regardless of the reasons, it is important to do it safely. Using the proper equipment and following recommended guidelines and recipes can ensure that the food you preserve at home is safe and delicious.

Safe Processing of Meat and Poultry Jerky

Wed, 18 May 2011 11:44:12 -0400

Using Dehydration to Preserve Fruits, Vegetables, and Meats

Mon, 01 Jun 2009 16:30:18 -0400

Food Storage Guidelines For Consumers

Fri, 01 May 2009 01:00:00 -0400

Freezing Fruits and Vegetables

Fri, 01 May 2009 01:00:00 -0400

Freezing extends the shelf life of food. Blanching food before freezing prevents the enzymes in foods from affecting the quality of the foods during storage.