Anderson County
Food Preservation Workshops
Knowledge @ Noon - Home Canning           
A 45 minute program that shares new canning information.
 
Wednesday, May 14 , 2014
12:00 am - 1:00 pm
County Annex
 
Register for this class, there is no charge to attend.
 
 
Home Canning Workshop - 2014

 

Saturday, May 31, 2014
9 am - noon
Anderson County Annex
 
Register for class - call 785-448-6826
$5 cost for canning supplies
Participants will can carrots and use a pressure canner for processing.
 
 
 

 
Testing Gauges
We are able to test pressure canner dial gages year round. 
Do not take the gage off the canner lid for testing. If you do not want to leave your canner lid with the Extension Office; please call to see that Nancy is in the office. There is no charge for testing your gages.
Food Preservation
CanninPreservation>Canned carrotsg, 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.
 
So Easy to Preserve - Excellent food preservation book done by Cooperative Extension/The University of Georgia/Athens.  Our office currently  is selling these wonderful food preservation reference books for $15.  This reference book is the one I use to answer a great many of the canning questions I receive at the office.  The University of Georgia does lots of the research for USDA's food preservation guidelines.

Preparing a Safer Beef Jerky

Replacement of Canner Parts
High Acid Food Products
Low Acid Food Products
Tomato Products

 

Sweat Spreads - jams and jellies
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