Simple, Safe, Easy to LearnSimple, Safe, Easy to Learn

Preserving Food at Home Preserving Food at Home can be Rewardingcan be Rewarding

Today’s TopicsToday’s Topics

• When to harvest produce

• Estimated yield of canned fruits &

vegetables from fresh

• Actual yield depends on food quality

• Costs of preserving and storing food

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Before preserving any food

consider the types of foods your family enjoys and the usefulness of the preserved product in your

lifestyle.

Why do we Preserve Food?Why do we Preserve Food?

• Save foods from a “time of plenty” to a “time of need”

• Know what is in food

• Personal satisfaction

• Distribution

• Convenience

• Preserve family traditions

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“Food Safety Always Comes First”

Keep it Fresh From the Keep it Fresh From the GardenGarden

• 5-25% loss of nutrients after harvest

• Why does produce spoil?

• How to safely handle produce

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Consumers’ Perception of Consumers’ Perception of QualityQuality

• Appearance & feel

• Eating quality

• Freshness

• Organically grown

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Harvested Produce are Harvested Produce are Living Systems that “Age”Living Systems that “Age”

• GOAL: slow down the aging process!

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Grower’s and Preserver’s

Responsibility Cycle

Postharvest Care

Postharvest Care

Harvest or Purchase

Harvest or Purchase

Planting & Growing

Planting & Growing

ConsumptionConsumption

Variety SelectionVariety

Selection

Soil Preparation

Soil Preparation

Food Preservation

Food Preservation

HarvestHarvest

• Pick early in the morning

• Shade

• Keep moist

• Air circulation

• Mature

• Gentle & sanitary picking

• Discard damaged product

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Methods of Food PreservationMethods of Food Preservation

• Canning– Water Bath Canning– Pressure Canning

• Drying

• Freezing

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Costs of Food PreservationCosts of Food Preservation

• Produce and Ingredients

• Equipment and Supplies

• Fuel and Water Usage

• Large Equipment – i.e. Freezer,

pressure canner, etc.

• Time and Energy

Costs

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Estimated Yield of Canned Fruits Estimated Yield of Canned Fruits and Vegetables from Freshand Vegetables from Fresh(Actual yield depends on quality of food)

Fruits and tomatoes Quantity Yield• Apples:

- sliced 1 bu 15-20 quarts- sauce 1 bu 15-18 quarts

• Cherries 1 box (22 lbs) 9-11 quarts• Peaches 1 bu (48 lbs) 18-14 quarts• Tomatoes:

- whole 1 bu (53 lbs) 15-20 quarts- juice 1 bu (53 lbs) 12-16 quarts

Vegetables Quantity Yield• Beans (green) 1 bu (30 lbs) 12-20 quarts• Corn 1 bu (35 lbs) 12-16 pints

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SummarySummary• “One way to help manage rising food costs is

with a garden hoe and canning jars. Home food preservation does save money for some people. For others, it may not. Costs to consider include produce and added ingredients, equipment and supplies, fuel consumption to preserve and store the foods, lost interest on large capital outlays such as a freezer, personal time and energy, and the cost of similar food preserved commercially.”

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Source: Kendall, P. and Payton, L. (August, 2008) Colorado State University Extension

Questions?

“This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”

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References:Bush, D. and Keener, K. (February, 2007) Food Entrepreneurship Series:

Food Preservation and Processing Technologies. Department of Food Science, Purdue Extension, Bulletin No. FS-15-W.

James, B. H., (2002) Keeping It Fresh from the Field. Ohio State University Extension. Available at: http://ohioline.osu.edu/fresh/Lesson.pdf

Kendall, P. and Payton, L. (August, 2008) Food and Nutrition Series: Cost of Preserving and Storing Food. Colorado State University

Extension, Bulletin No. 8.707

Michelich, K. (January 2010) Home Canning: Consider the Pros and Cons.Ohio State University Extension