Tag Archives: canning

Mastering Food Preservation: Canning Acid Foods

Posted on September 28, 2012 by diary of a tomato

The eighth class in the Master Food Preserver Program built on knowledge gained in previous sessions, and introduced us to additional techniques for canning and preserving high acid foods, particularly fruit. Shown above: The new stainless steel boiling water canner … Continue reading →

Posted in cooking, preserving | Tagged , , , , , , | 4 Comments

Mastering Food Preservation: Tomatoes & Tomato Products

Posted on September 12, 2012 by diary of a tomato

Tomatoes are often the first thing that comes to mind when people think of canning. They preserve well and, whether put up as sauce, crushed or left whole, are versatile to cook with in canned form. I’ve been canning tomatoes … Continue reading →

Posted in cooking, preserving, tomatoes / pomodorini | Tagged , , , | 6 Comments

Mastering Food Preservation: Canning Marathon — Roma, Juliet & Blush Tomatoes

Posted on September 7, 2012 by diary of a tomato

For the last several years, I’ve set aside Labor Day weekend for canning tomatoes. We don’t have enough space nor the conditions in which to grow tomatoes in quantity, and  rely on local farmers for additional supplies. It’s been an … Continue reading →

Posted in cooking, preserving, tomatoes / pomodorini | Tagged , , , | 9 Comments

Mastering Food Preservation: Freezing Fruit

Posted on August 29, 2012 by diary of a tomato

The fifth session of the Master Food Preserver Program was timed to coincide with raspberry season. Unfortunately, an infestation of Spotted Wing Drosophila decimated the local farmers’ crop. Fruit growers are keeping a watch on this new pest as it spreads throughout the region, the … Continue reading →

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Mastering Food Preservation: Pickles & Relish

Posted on August 24, 2012 by diary of a tomato

Canning pickles helps to free up precious refrigerator space, and preserves them for longer term storage. With some of my previous attempts resulting in less than satisfactory pickles, I was looking forward to picking up some tips for crispier pickles … Continue reading →

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Mastering Food Preservation: Freezing & Canning Low-Acid Vegetables

Posted on August 17, 2012 by diary of a tomato

As a general rule, it’s the acidity of an ingredient that determines the method of canning that should be used. Low acid foods (ph greater than 4.6), such as vegetables and meat, require processing in a pressure canner in order … Continue reading →

Posted in cooking, preserving | Tagged , , , , , | 12 Comments

Mastering Food Preservation: On BPA in Canning Lids

Posted on August 9, 2012 by diary of a tomato

With growing concern over the presence of BPA in canned goods, the safety of canning lids used for home processing is also being questioned. From Alan Majka of the UMaine Cooperative Extension: I’ve received quite a few questions from consumers … Continue reading →

Posted in cooking, preserving | Tagged , | 3 Comments