Storing / Canning / Freezing
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Here at canning food recipes .com you'll find canning and preserving recipes, cookbooks, canners and information on preparing, cooking and processing fruits and vegetables.
Because fruits are acidic, the boiling water bath method may be used for processing. Although spoilage can occur in home-canned fruits, contamination with Clostridium botulinum, the bacteria that causes botulism, is not a threat.
Pressure canning is the only safe method for home canning vegetables. Clostridium botulinum is the bacterium that causes botulism food poisoning in low-acid foods, such as vegetables. The bacterial spores are destroyed only when the vegetables are processed in a pressure canner at 240 degrees Fahrenheit (F) for the correct amount of time.
Wash and assemble canning equipment, utensils and containers. Make sure you have everything that you need before you start fruit preparation. Once you begin the canning process you need to work as quickly as possible without delays.
Methods for canning foods at home have changed greatly since the procedure was first introduced almost two centuries ago. Since then, research has enabled home canners to simplify and safely preserve higher quality foods. Knowing why canning works and what causes food to spoil underscores the importance of following directions carefully.
Get ready for one of the few simple pleasures in life. Home Canning. It's the perfect way to share your favorite tastes with family and loved ones. From a sassy salsa to award-winning chili, not to forget irresistible fruit jams, jellies, and whatnots.
Now that the garden is producing wonderful vegetables & fruits,
Freezing Fruits / Vegetables
Freezing maintains quality, but it cannot improve it. Frozen food processors flash-freeze food; retailers keep it at 0 degrees F or below to maintain quality. After you make a selection, proper handling is your responsibility. Food properly wrapped and stored at 0 degrees F or below will be more than just safe to eat. It will have good flavor and texture, and contain all or nearly all the nutrients it had when fresh.
Freezing is the easiest, most convenient, and least time- consuming method of preserving foods. Freezing does not sterilize foods or destroy the organisms that cause spoilage; the extreme cold simply slows the growth of microorganisms and the chemical changes that affect quality or cause spoilage.
Freezing fruits is simple and easy. Freezing costs more than canning or drying but preserves more nutrients and a fresher flavor, if done properly.
Here are some simple guidelines for freezing a variety of vegetables commonly grown in home gardens.
Freezing vegetables is simple and easy. Freezing costs more than canning or drying, but preserves more nutrients and a fresher flavor if done properly.
Freezing is one of the easiest, most convenient, and least time-consuming methods of preserving foods. Freezing does not sterilize foods; the extreme cold simply retards the growth of microorganisms and slows down chemical changes that affect quality or cause food to spoil. By following the directions for freezing food, you can enjoy high quality, nutritious frozen food.
THE STRUB'S FAMILY HOMESTYLE BRINE RECIPE
Drying Fruits / Vegetables
Drying Fruits & Vegetables (pdf document)
There are many ways to stretch your food budget. But the tastiest way is to extend the shelf life of the food that you buy and grow. At PreserveFood.com we have all the information you need to can, freeze, dry and even vacuum seal your vegetables, herbs, fruits, meats and grains.
Pie fillings are an excellent way to preserve an abundance of fruit. The following fruit fillings are excellent and safe products. Each canned quart makes one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. "Clear JelŪ" is a chemically modified corn starch that produces excellent sauce consistency even after fillings are canned and baked. Other available starches break down when used in these pie fillings, causing a runny sauce consistency. Because the variety of fruit may alter the flavor of the fruit pie, it is suggested that you first make a single quart, make a pie with it, and serve. Then adjust the sugar and spices in the recipe to suit your personal preferences. The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings.
Because food is so important to survival, food preservation is one of the oldest technologies used by human beings. In this edition of HowStuffWorks, we'll look at all of the different preservation techniques commonly used today
Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.
Strawberries are extremely perishable and have unusually demanding postharvest handling requirements. Even under ideal conditions they can rarely be kept for more than 7 days after harvest.
Maybe they aren't berries, but strawberries do produce more food per acre, per time unit than any other fruit of the fields in the world.
Welcome to The Strawberry Facts Page, where you can
learn all you ever wanted to know
Fresh strawberries are highly perishable and delicate.
If not used immediately, remove berries from their containers right after
picking or purchasing. arrange in a single layer in a shallow container;
loosely cover and refrigerate.
Strawberries are high in vitamin C and a good source of
The Romans prized wild strawberries for their medicinal
properties. Ounce for ounce, strawberries have more Vitamin C than citrus
fruit. According to the American Cancer Society
Strawberries are most often eaten in desserts or fresh from the field,
but don't miss these Featured Strawberry Recipes for not only some great
dessert recipes, but also some main dishes.
Recipes for drinks, treats, snacks - anything to do with strawberries - complete with a splash of humor, trivia, "Did You Know? Fun Facts", Tips & Tricks, Links, and more!
Including recipes for Apple Strawberry Jelly, Strawberry Cheesecake, Strawberry Roll-up Dessert, Baked Ham with Strawberry Sauce, Strawberry Nut Drops, Buttermilk Pancakes with Strawberry Sauce, and Easy Strawberry Pie
The origin of corn or maize is in remote areas of Mexico. Scientifically, they call sweet corn Zea mays rugosa
We enjoy corn quickly cooked, on the cob. Some like to cut fresh cooked corn from the cob for creamed corn or the ultimate corn bread, but the less fuss the better.
Nothing tastes as good as the sweet corn you freeze yourself, if you do it right. Following are suggestions
Sweet corn is a delicious part of summer's harvest and has been for centuries. Whether eaten right off the cob or used in many wonderful dishes, corn's crunch and sweet taste make it one of our all-time favorite
For best quality, corn should be refrigerated immediately after being picked. Corn will retain fairly good quality for a number of days, if it has been kept cold and moist since harvesting.
If allowed to stay at higher temperatures, sweet corn will loose its sugar content quickly.
Preserve corn within 2 to 6 hours after harvest for best quality. Select ears containing kernels of ideal maturity for eating fresh. Sweeter varieties may turn brown when canned, especially if processed at 15 pounds of pressure. Can a small amount and check color and flavor before canning large amounts.
FREEZING CORN ON THE COB
Sweet corn is delicious when prepared on the cob. Without added butter or salt, one ear (approximately 6 inches long) contains 150 calories. It also contributes carbohydrate, a fair amount of Vitamin A (yellow varieties, only), and only a trace of sodium.
Cooking sweet corn, whether you cream it, steam it or keep it on the cob, unleashes beneficial nutrients that can substantially reduce the chance of heart disease and cancer, according to Cornell food scientists.
When sweet corn is heated, its antioxidant content is released from the grain, making it a very healthy addition to your diet.
An easy and economical dish made with chicken stock, sweet corn and egg white. Preparation time up to 25 minutes, cooking time approximately 25 minutes. Serves 4.
This article will give you some ideas on keeping tomatoes for winter
use, by canning, freezing and storing your tomatoes you can enjoy the for
an entire year.
Select only disease-free, preferably vine-ripened, firm fruit for canning. Do not can tomatoes from dead or dying vines. Unripe tomatoes are more acidic than ripened fruit and can be canned safely with any of the following recommendations. Treat all ripe tomatoes (yellow, green, pink, orange, red, etc.) the same.
Traditionally, canning tomatoes has usually be done by using the hot
water bath canner method. Recently, however, more people are finding that
canning tomatoes in a pressure canner will result in higher quality and
give you a more nutritious product.
Following are general instructions for canning tomato products, including selection, acidification, and preparation and processing. Also included in this fact sheet are recipes for other tomato products and answers to commonly asked questions about homemade tomato products.
Canning Tomatoes (pdf)
You can freeze tomatoes but, for most uses, canned tomatoes have a better flavor and texture. Use frozen tomatoes for cooking. Tomato sauces and salsa freeze well and are convenient to have on hand for later cooking.
This page has instructions and pictures on how to make and can your own tomato sauce. What we're making here is real sauce, ready to use right out of the jar without adding store bought items. Its a great way to preserve a little bit of Summer for the dark days of Winter.
TOMATO RECIPES TO PRESERVE THE GOODNESS OF AN ABUNDANT HARVEST
When selecting tomatoes at the market, use your nose. Smell the blossom (not stem) end. The most flavorful will have a rich tomato aroma.