What fun to see Jana Darrington from the Master Food Preservers Class!
Showing posts with label Canning. Show all posts
Showing posts with label Canning. Show all posts
Thursday, September 15, 2011
Friday, July 15, 2011
"Discover you Can" Program at Fresh52
Picture from Fresh52
US Farmers Markets "Discover You Can" Program Teaches Consumers Benefits and Ease of Home Canning
Fresh52 farmers market will be paying it forward this summer with fresh ideas to help support farmers and the local food community in the Discover You Can℠ Program, a home canning education program.
The Farmers Market Coalition (FMC) and Jarden Home Brands, a subsidiary of Jarden Corporation and makers of Ball® Brand Fresh Preserving Products, have granted 50 farmers market members of the FMC, educational and promotional materials for respective members to provide an instructional canning program within their local community. The Discover You Can℠ Program supports awareness of the benefits of canning for healthy, sustainable living and provides tools to support educational programs that illustrate the three simple steps of safe home canning processes.
Recently, home canning was named the #1 food trend according to The Food Channel. Clearly, canning is a hot topic for a growing number consumers and fresh preserving also ties closely to farmers that provide access to fresh, locally grown food in their respective communities.
“The exciting aspect of this program is that it offers farmers markets an innovative opportunity to meet their missions to educate communities and support farmers, says Stacy Miller of the Farmers Market Coalition. “Discover You Can"℠ arms participants with the tools, ideas, and funding, but letting markets bring canning to life through their own creativity and market needs.”
Learn how to can from the experts and enjoy a summer of new tastes and recipes. Visit Fresh52 now through Labor Day and discover you can! Visit www.fresh52.com for a schedule of local activities, or FreshPreserving.com for additional information about the 2011 Discover You Can℠ program. Supporting your local farmers market helps ensure your community will have healthy, flavorful food for generations to come.
Saturday at Tivoli
302 S. Rampart
Las Vegas, NV 89145
8:00 am to 1:00 pm
Sunday at Sansone Park Place
9480 S. Eastern
Las Vegas, NV 89123
8:30 am to 1:00 pm
In addition there are ball jar coupons and boxes of no sugar added pectin giveaways at the booth.
Thursday, May 12, 2011
Canning Meat
by Sheila
Post and Pictures by Sheila
I first cleaned my work area and laid out all the tools I would need during the canning process.
I then washed and trimmed the fat off my meat before cooking it.
I browned the stew meat before placing the meat in the jars. I added beef broth to the stew meat.
I opened a jar of stew meat and added some bbq sauce to have bbq beef sandwiches. The beef melted in my mouth.
I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.
I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.
Related Fact Sheets from the National Center for Home Food Storage Preservation
Wednesday, May 11, 2011
Canning Ground Beef
by Sheila
Post and Pictures by Sheila
I first cleaned my work area and laid out all the tools I would need during the canning process.
I fried the hamburger...
and washed the fat off before placing the meat in the jars.
I added chicken broth to the chicken and beef broth to the stew meat and hamburger.
I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.
I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.
See you in the KITCHEN!!!!
Related Fact Sheets from the National Center for Home Food Storage Preservation
Tuesday, May 10, 2011
Canning Chicken
by Sheila
Post and Pictures by Sheila
I first cleaned my work area and laid out all the tools I would need during the canning process.
I then washed and trimmed the fat off my chicken before cooking it.
I boiled the chicken before placing it in the jars. I also added chicken broth to the chicken.
I opened a jar of chicken and used it to make orange chicken and served it over fried rice which I added my dehydrated peas, carrots, green and red peppers, onions, garlic and broccoli. It took me 5 minutes to prepare dinner and 25 minutes to cook the rice with the dehydrated veggies. And if I don't say so myself it was delicious...
I hope you are all enjoying being a Master Food Preserver as I am. If any of you have any questions do not hesitate in contacting me at svansonpfs(at)yahoo(dot)com.
I have also canned 120 jars of fresh meat. chicken, stew meat and hamburger.
Related Fact Sheets from the National Center for Home Food Storage Preservation
Monday, May 2, 2011
Complete Guide to Home Canning
and List of Significant Revisions
(link above includes the List of Significant Revisions)
USDA, NIFA, Agriculture Information Bulletin No. 539
December 2009
(compared to 1994 version)
Monday, April 25, 2011
Canning 101 Power Point Presentation - From Utah State University
Utah State University has a great Power Point Presentation called "Canning 101" available for download. It may ask you for a password when downloading, however just click on "read only". This will allow you download the file and use it for a presentation.
Wednesday, March 23, 2011
Spiced Tomato Jam with Powered Pectin
Since this was not in our handouts, here is the recipe for the yummy Spice Tomato Jam that group 6 made!
Spiced Tomato Jam
from University of Georgia
3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
1½ teaspoons grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup lemon juice
4½ cups sugar
1 box powdered pectin
Yield: About 5 half-pint jars
To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.
Half Pint or Pint Pack Jar
0 - 1,000 ft - 5 minutes
1,001 - 6,000 ft - 10 minutes
Above 6,000 ft - 15 minutes
Spiced Tomato Jam
from University of Georgia
3 cups prepared tomatoes (prepare about 2¼ pounds tomatoes)
1½ teaspoons grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup lemon juice
4½ cups sugar
1 box powdered pectin
Yield: About 5 half-pint jars
To Prepare Tomatoes – Wash firm ripe tomatoes. Scald, peel, and chop tomatoes. Place chopped tomatoes in saucepan and heat slowly to simmering, stirring constantly to prevent sticking and burning. Cover and simmer 10 minutes, stirring occasionally. Measure 3 cups of the cooked tomatoes into a large saucepan. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam - Sterilize canning jars. Add lemon juice to the prepared tomatoes in the saucepan. Measure sugar and set aside. Stir powdered pectin into prepared tomatoes. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly.
Remove from heat. Skim off foam. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recommended process time for Spiced Tomato Jam With Powdered Pectin in a boiling water canner.
Half Pint or Pint Pack Jar
0 - 1,000 ft - 5 minutes
1,001 - 6,000 ft - 10 minutes
Above 6,000 ft - 15 minutes
USU Food Preservation Fact Sheets
Subscribe to:
Posts (Atom)