Resources for Food Preservation
Title | Available As | Summary | Date | ID | Author |
---|---|---|---|---|---|
Pressure Canning | Dec 5, 2019 | 348-585 (FST-222) | |||
Boiling Water Bath Canning | May 6, 2022 | 348-594 (FST-426P) | |||
Freezing Fruits and Vegetables | Jan 9, 2019 | 348-596 | |||
Using Dehydration to Preserve Fruits, Vegetables, and Meats | Jan 9, 2019 | 348-597 | |||
Food Storage Guidelines For Consumers | Consumers get food in many ways. They can purchase their food from a convenience store, grocery store, or supermarket, grow or raise their own food, or receive food through a food pantry or other hunger relief program when needed. Often, an individual consumer will have access to more food than they can eat in a day and so it will need to be stored until it is used. This publication will address how you can safely store your food for optimal quality until you are ready to use and consume it. |
Jul 18, 2023 | 348-960 (FST-453NP) | ||
Elaboración de Conservas a Presión (Pressure Canning) | El proceso para envasar alimentos en casa o conservas
caseras, depende de la acidez del alimento, lo cual se
determina por su pH. Los alimentos de baja acidez
tienen un pH más grande que 4.6, y los alimentos de
alta acidez tienen un pH menos que 4.6. En general,
los vegetales (verduras o hortalizas) y carnes son
alimentos de baja acidez, y las frutas son alimentos
alta acidez. Los alimentos de alta acidez pueden
procesarse de manera segura por agua hirviendo, pero
los alimentos de baja acidez se deben procesar en una
olla a presión para conservas. |
Sep 1, 2021 | 348-585S (FST-233P) | ||
Dry Curing Virginia-Style Ham | Dec 18, 2012 | 458-223 | |||
Safe Processing of Meat and Poultry Jerky | May 18, 2011 | 458-501 | |||
Going To Market: A Guide to Selling Raw, Processed, and Prepared Food Products from Your Home, at Farmers’ Markets, Stores, and Roadside Stands | This publication is a guide to selling raw, processed, and prepared food products from your home, at farmers’ markets, stores, and roadside stands. This guide will detail the answers to those questions, which vary depending on the type of food product and preparation process used. All food producers should follow the relevant good manufacturing practices (for example, those outlined in 21 CFR 114 and/or 21 CFR 117). This guide includes information related to meat, poultry, dairy, seafood, crustacean, shellfish, produce, maple syrup, honey, eggs, baked goods, jams, preserves, jellies, fruit butters, acidified canned foods, dehydrated foods, packaged refrigerated or frozen foods, kombucha, juice, pet treats, samples, time and temperature controlled for safety foods, and food service vendors. |
Jul 15, 2024 | ANR-46NP (FST-473NP) | ||
Master Food Volunteer Foods Demonstration Guide | When you are volunteering as a Virginia Cooperative Extension Master Food Volunteer or as a volunteer for other Family and Consumer Sciences programs, you may have the opportunity to share what you learn with others by giving a foods demonstration. Talking in front of a group of friends and other volunteers can be a little scary at first, but with planning and practice, you will be able to give a foods demonstration with ease. |
Jul 8, 2024 | FST-100NP (FST-483NP) | ||
Leave ’em Star Struck: A Fruits and Vegetables Demonstration Activity for Farmers Markets | A good demonstration can motivate others to try new fruits and vegetables, eat more servings of them, and prepare them more nutritionally. Before you present a farmers market demonstration, check with the local market manager and/or health department for current regulations.
Next, pull out the old razzle-dazzle and leave your audience so star struck, they will come back to the farmers market for more! This demonstration activity can be used by adults and older youth. |
Jul 8, 2024 | FST-101NP (FST-482NP) | ||
Can It Safely | Feb 15, 2023 | FST-114NP (FST-441NP) | |||
Junior Master Food Volunteer Teen Mentor Hours Report | Junior Master Food Volunteer, Master Food Volunteer, hours report, teen mentor, teen mentor hours report, master food volunteer hours report |
Jan 24, 2024 | FST-115NP (FST-469NP) | ||
IMPORTANT FACTS About the Safety of Unpasteurized (Raw) Milk | The majority of the milk and dairy products sold in the United States are pasteurized, which
means they go through a heat process that kills harmful bacteria (e.g., Salmonella, E. coli,
Campylobacter, etc.) that can be found in unpasteurized (raw) milk. Pasteurization not only
improves the safety of the milk but also lengthens its shelf life. |
Oct 1, 2019 | FST-139P (FST-331P) | ||
Safe Handling and Storing of Raw Fruits and Vegetables | Aug 20, 2021 | FST-234P | |||
Enhancing the Safety of Locally Prepared Foods: What do I need to know to sell PACKAGED MEALS (refrigerated/frozen) at the farmers market? | Jun 9, 2020 | FST-280NP (FST-364P) | |||
Vegetable Fermentation | May 20, 2020 | FST-328P | |||
Edamame Processing: What Do I Need to Know? | Jun 30, 2020 | FST-371P | |||
Icing Your Catch to Take Home | Jul 27, 2021 | FST-388NP | |||
Master Food Volunteer | Oct 4, 2022 | FST-76NP (FST-430NP) | |||
Proposed Project Authorization Form | Apr 18, 2022 | FST-83 (FST-410NP) | |||
Master Food Volunteer Waiver for Activity Participation | Apr 18, 2022 | FST-84 (FST-411NP) | |||
Master Food Volunteer Hours Report | Apr 18, 2022 | FST-85 (FST-409NP) | |||
Master Food Volunteer Application | May 12, 2020 | FST-89NP (FST-187NP) | |||
Preserving High Acid Foods with a Steam Canner | May 10, 2022 | FST-427NP | |||
Making Safe Fermented Foods and Beverages | Sep 21, 2022 | FST-435NP | |||
Managing Salmonella Contamination Risk in Retail Food Facilities | Jan 24, 2023 | FST-442NP | |||
Common Questions When Developing an Environmental Monitoring Program for a Food Facility | Mar 9, 2023 | FST-445NP | |||
Identifying Trends in Training Needs of Food Safety Professionals in Virginia | May 26, 2023 | FST-448NP | |||
Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis | This fact sheet describes what food safety hazards are, who is required to conduct a hazard analysis, the purpose of hazard analysis, why conducting a hazard analysis is important, the components of a hazard analysis, resources to help evaluate hazards, and a novel worksheet to guide a food producer through the hazard analysis process. |
Apr 23, 2024 | FST-747NP | ||
Hazard Analysis Worksheet v1.2 | The Hazard Analysis Worksheet to go along with Writing a Food Safety Plan: Resources for Conducting a Hazard Analysis (FST-474). |
Apr 24, 2024 | FST-747-ANP | ||
Do I Really Need to Wash That? A Guide to Handling Fresh Produce at Home | Washing produce is an important step to keeping your family healthy. Since produce is grown in close contact with the ground, bacterial contamination may be introduced from animals, soil, and water. Produce may also be handled as it moves through the supply chain to the consumer. Washing produce can remove potential bacterial contamination or soil. It can be hard to know how and when to wash your produce, and there is a lot of information out there, so this publication provides important considerations to think about (a guide to help). |
Jun 5, 2024 | FST-478NP | ||
Donating Food Through a Share Pantry | You can help your community by hosting or donating to a share pantry. This guide offers best practices for providing safe and quality food to your neighbors who are experiencing hunger. |
FST-484NP | |||
Survival Strategies Used by Salmonella to Persist in Dry and Low-Moisture Processing Environments | Salmonella contamination in dry and low-moisture food processing environments is a food safety concern recognized by the FDA. For a microorganism to grow in a food processing environment, there must be enough available moisture for the organism to use. In a dry or low-moisture processing environment, there are typically not enough consistent sources of moisture for microorganisms to grow; however, Salmonella has shown the ability to adapt to this low-moisture stress and survive for long periods of time through accumulation of osmoprotectants, up-regulation of outer membrane porins, alteration of gene expression, rRNA degradation, entering a viable but not culturable state, filamentation, and biofilm formation. |
Aug 14, 2024 | FST-487NP |