Food Preservation>Preserving Food Canning, freezing, and drying are the three main methods of preserving food. Preservation methods are determined by the safest process for the food item you are wanting to preserve.  Research is continually being conducted in the area of food preservation.  Recommendations given by K-State Research and Extension staff are based on the most current research.

Canning - Food is placed into jars and heated to the proper temperature that destroys microorganisms and inactivates enzymes.  The heating and cooling of the jars form a vacuum seal.  Acid foods can be processed in boiling water.  Low acid vegetables and meats must be processed in a pressure canner.

Pickling - Pickled products have an increased acidity that makes it difficult for most bacteria to grow.  The amount of acid present is very important to the safety of the product.  Pickled products are heated in jars at boiling temperatures to destroy any microorganisms present and form a vacuum in the jar.

Jams and Jellies - have a very high sugar content.  The sugar binds with liquid present making it difficult for microorganisms to grow.  To prevent the growth of yeast or mold after the product is made, these products are either canned, frozen, or stored in the refrigerator.

Freezing - reduces the temperature of the food so that microorganisms cannot grow.  This method does not destroy all microorganisms.  Enzyme activity of the food is slowed down but not stopped during freezing.

Drying - removes most of the moisture from foods; microorganisms cannot grow and enzyme action is slowed down.  Dried foods should be stored in airtight containers to prevent moisture from rehydrating the products and allowing microbial growth.
Preservation>Canned carrots 

 



Contacts          

Nancy Schuster
 Family and Consumer Sciences, 4-H

Food Preservation Classes          
Food Preservation>Home Canning Workshop - 2010
March 17 9 am - noon
or
Marrch 20 am - noon
Anderson County Annex
 
Register for class by March 12, 2010 - call 785-448-6826
$5 cost for canning supplies
Participants will can carrots and use a pressure canner for processing.
Preservation of Low Acid Foods          
Preservation of High Acid Foods          
Tomato Products          
Related Links          
Kansas Elevation by County
University of Georgia Food Preservation

Anderson County | 411 S Oak, PO Box 423 | Garnett, KS 66032-0423
Phone: 785-448-6826 | Fax: 785-448-6153 | E-mail: AN@ksre.ksu.edu
K-State Research and Extension | Board Leadership