Content tagged "food preservation"

What food safety guidelines should be followed when making homemade meat or poultry jerky?

Small and Backyard Flocks Food Safety Updated: July 13, 2013

USDA's Food Safety and Inspection Service (FSIS) recommends the following guidelines:Reference: USDA's Jerky and Food Safety.

Home Canning

Food Safety Updated: August 29, 2011

  All home-canned foods should be canned according to tested recipes and procedures from USDA. Low-acid and tomato foods not canned according to the...

Why should vegetables be blanched before freezing?

Food Safety Updated: August 29, 2011

Foods such as fruits and vegetables contain enzymes that cause color and flavor changes. The activity of enzymes is temperature dependent. This activity can...

Is it safe to can "low acid" tomatoes?

Food Safety Updated: August 29, 2011

Yes.  You should follow the recommended process for tomato canning which includes adding commercial lemon juice to all jars: 1 tablespoon per pint and 2...

Cooling Jars

Food Safety Updated: August 26, 2011

TIme to remove the Jars form the Canner

The Correct Processing Time

Food Safety Updated: June 30, 2011

When canning in boiling water, more processing time is needed for most raw-packed foods and for quart jars than is needed for hot-packed foods and pint...

Recommended Canners

Food Safety Updated: June 30, 2011

Equipment for heat-processing home-canned food is of two main types—boiling water canners and pressure canners. Most are designed to hold seven quart jars or...

Preparing Pickled and Fermented Foods at Home

Food Safety Updated: June 30, 2011

The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. Regular dill pickles and sauerkraut are...

Jars and Lids

Food Safety Updated: June 30, 2011

For home canning, regular and wide-mouth Mason-type jars with self-sealing lids are the best choice. They are available in 1/2 pint, pint, 1-1/2 pint, and...

Identifying and Handling Spoiled Canned Foods

Food Safety Updated: June 30, 2011

Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage. You can more easily detect some types of spoilage in jars stored...

How Canning Preserves Foods

Food Safety Updated: June 30, 2011

The high percentage of water in most fresh foods makes them very perishable. They spoil or lose their quality for several reasons: Microorganisms live and...

Home Canning of Butters, Jams, Jellies, and Marmalades

Food Safety Updated: June 30, 2011

Sweet spreads are a class of foods with many textures, flavors, and colors. They all consist of fruits preserved mostly by means of sugar and they are...

Home Canned Foods for Special Diets

Food Safety Updated: June 30, 2011

The cost of commercially canned special diet food often prompts interest in preparing these products at home. Some low-sugar and low-salt foods may be easily...

Food Acidity and Canning Methods

Food Safety Updated: June 30, 2011

Whether food should be processed in a pressure canner or boiling-water canner to control botulinum bacteria depends on the acidity of the food. Acidity may...

Equipment and Methods Not Recommended for Home Canning

Food Safety Updated: June 30, 2011

Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended. These methods do...

Ensuring Safely Canned Foods

Food Safety Updated: June 30, 2011

Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as...

Ensuring High-Quality Canned Foods

Food Safety Updated: June 30, 2011

Begin with good-quality fresh foods suitable for canning. Quality varies among varieties of fruits and vegetables. Many county Extension offices can...

Canning and Altitude Above Sea Level

Food Safety Updated: June 29, 2011

It is important to know your approximate elevation or altitude above sea level in order to determine a safe processing time for canned foods. Since the...

Why can acid foods like fruits be safely processed in a boiling-water canner?

Food Safety Updated: October 21, 2010

What information is out there on successful use of Splenda in food preservation (making jellied products)?

Updated: October 01, 2010

What is the advantage of hot packing home-canned foods?

Food Safety Updated: October 20, 2009

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