Food Saver Common Storage & Preservation Methods This - - PDF document

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MASTER GARDENER VOLUNTEER PROGRAM This educational program is brought to you by an Extension Master Gardener Volunteer.

Food Saver

Common Storage & Preservation Methods

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Saving Foods

6 Food Waste

• 15% of waste comes from

food scraps

○ 90 billion pounds of food ○ $370 wasted per person

• Help combat climate change

○ Preserve natural resources ○ Use less plastic (packaging & trash

bags)

○ Fewer CO2 & methane

emissions (trucks & anaerobic

decomposition)

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Why Good Food Goes Bad

• Naturally-occurring

enzymes

• Physical damage
• Oxidation
• Microorganisms

8 Food Saving Options

• Fresh Storage

○

Produce left uncut after harvest

○

Stored in cool or cold conditions

○

Best used within 1 week to 6 months*

• Preservation

○

Produce cut & processed

○

Requires additional equipment & space

○

Best used within 3 months to 1 year*

* Varies based on produce, storage condition, and recipe Ph Ca

9 Harvest Produce Safely

• Why it works

○ Reduces MICROBE numbers

• How it works

○ Use safe (e.g., drinking) water ○ Wash hands ○ Clean tools & containers ○ Avoid harvesting produce

near scat

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Cure Produce

• Why it works

○ Protects FOOD

• How it works

○ Dries & thickens the

skin/rind

○ Temperature, humidity &

drying time varies

○ Only needed for some

foods (onion bulbs, garlic, Potatoes

& winter squash)

11 Choose Good Produce

• Why it works

○ Protects FOOD

• How it works

○ Avoid blemishes ○ Uses fresh produce ○ Keep produce whole &

undamaged

12 F.A.T.T.O.M. – Slowing Deterioration

• Change the conditions

○ Food Source (protect) ○ Acidity (increase) ○ Time (limit before use) ○ Temperature (lower or raise) ○ Oxygen (remove) ○ Moisture (prevent access)

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Storing Fresh Produce

15 Fresh Storage

• Why it works

○ Protects FOOD ○ Limited storage TIME ○ Lowers TEMPERATURE

(only cold conditions)

• How to do it

○ Cure food (if needed) ○ Keep food whole (uncut) ○ Store in ideal conditions ○ Use soon after harvest or

purchase

Compared to Harvest Quality Flavor Texture Nutrition

P P P

16 Fresh Produce

• Benefits

○ Retains texture ○ Does not require

additional equipment

• Considerations

○ Limited time to use ○ Nutrition and flavor

decreases over time

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Fresh Storage Preparation

• Choose undamaged produce

○ Keep only healthy produce ○ Avoid washing or cutting until use

• Store in ideal location

○ Varies by produce ○ Keep storage areas clean ○ Avoid areas that get hot or cold ○ Avoid raw meats & cleaning

chemicals

18 Fresh Storage Conditions

• Cool & Dry

○

50-60°F with 60% humidity

○

Example: Basement

• Cold & Dry

○

32-40°F with 65% humidity

○

Example: Refrigerator

• Cold & Damp

○

32-40°F with 95% humidity

○

Example: Root cellar OR Refrigerator with closed crisper drawer

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Preserving Produce

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Preserving Produce

• Why it works

○ Changes environment

(ACIDITY, TEMPERATURE, OXYGEN, & MOISTURE)

• How to do it

○ Prepare food (blanch if required) ○ Follow certified recipe &

instructions

○ Store in clean & sterilized

containers

○ Store in cool, dry & dark location Compared to Harvest Quality Flavor Texture Nutrition

P P

22 Preserving Produce

• Benefits

○ Retains nutrition ○ Shelf-stable ○ Lasts for a long time

• Considerations

○ Texture changes ○ Requires additional

equipment

23 WARNING: Follow the Instructions

• Use tested & trusted

sources

○ Lab-tested for safety ○ Follow recipe exactly

• Avoid hand-me-down &

hand-made recipes

○ When in doubt, keep these in

Cold Storage conditions & use quickly

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Blanching

• Why it works

○ Changes TEMPERATURE

• How it works

○ Exposes foods to boiling water

(or steam)

○ Slows or stops enzymes ○ Preserves flavor, color

& nutrients

○ Recommended for some

vegetables (broccoli, Brussel sprouts,

cauliflower, cabbage, beans, peas, peppers, tomatoes, & summer squash)

25 Freezing

• Why it works

○ Lowers TEMPERATURE

• How to do it

○ Cut/chop produce to final size ○ Blanch (as required) ○ Freeze as quickly as possible ○ Package into labeled containers ○ Store in freezer Compared to Harvest Quality Flavor Texture Nutrition

P P

26 Freezing

• Benefits

○ Easy & Fast ○ Versatile

• Considerations

○ Limited by freezer space ○ Requires thawing time ○ Uses single-use

containers

Compared to Harvest Quality Flavor Texture Nutrition

P P

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Dehydration

• Why it works

○ Removes MOISTURE

• How to do it

○

Cut produce into uniform pieces

○

Blanch (as required)

○

Dehydrate

○

Package into labeled containers

(remove as much air as possible)

○

Store in cool, dry & dark location

Compared to Harvest Quality Flavor Texture Nutrition

P P

28 Dehydrating

• Benefits

○ Lightweight & compact ○ Many dehydrating

methods & tools

• Considerations

○ Needs rehydration time ○ May need specialized

equipment

○ Requires cool, dry & dark

storage space

Compared to Harvest Quality Flavor Texture Nutrition

P P

29 Canning

• Why it works

○

Raises TEMPERATURE

○

Increases ACIDITY

○

Removes OXYGEN

• How to do it

○

Use certified recipe

○

Blanch (as required)

○

Sterilize glass jars & storage lids

○

Follow canning instructions

○

Label containers & store in cool, dry & dark location

Compared to Harvest Quality Flavor Texture Nutrition

P P

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Canning

• Benefits

○ Shelf-stable ○ Reusable containers

• Considerations

○ Needs specialized

equipment

○ May need addition time ○ Requires a cool, dry &

dark storage space

Compared to Harvest Quality Flavor Texture Nutrition

P P

31 Canning

• Water bath canning

○

Heats contents boiling (212º F)

○

Safe for acidic foods

○

Kills most pathogens

• Pressure canning

○

Heats contents above boiling (240º F)

○

Use for non-acidic foods

○

Kills botulism pathogen

Follow recipe to determine appropriate method & timing

Ph Pr Compared to Harvest Quality Flavor Texture Nutrition

P P

32 Jelly, Jam & Preserves

• Why it works

○ Increases ACIDITY ○ Removes MOISTURE

• How to do it

○ Use certified recipe ○ Sterilize glass jars & lids ○ Follow canning instructions ○ Label containers & store in

cool, dry & dark location

Compared to Harvest Quality Flavor Texture Nutrition

P P

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Jelly, Jams & Preserves

• Benefits

○ Many recipes available ○ Creates ready-to-use

sweet condiment

• Considerations

○ Sugar overwhelms natural

flavor of produce

○ Excess sugar reduces

nutritional value

○ (See also: Canning) Compared to Harvest Quality Flavor Texture Nutrition

P P

34 Pickling

• Why it works

○ Increases ACIDITY ○ Removes MOISTURE ○ Combines with Canning

• How to do it

○ Use certified recipe ○ Sterilize glass jars & lids ○ Follow canning instructions ○ Label containers & store in

cool, dry & dark location

Compared to Harvest Quality Flavor Texture Nutrition

P

35 Pickling

• Benefits

○ Many recipes available ○ Creates ready-to-use

savory condiment

• Considerations

○ Salt & vinegar overwhelms

natural flavor of produce

○ Excess salt reduces

nutritional value

○ (See also: Canning) Compared to Harvest Quality Flavor Texture Nutrition

P

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Fermenting

• Why it works

○

Increases ACIDITY

○

Removes OXYGEN

○

Removes MOISTURE

○

Combines with Canning

• How to do it

○

Use certified recipe

○

Sterilize glass jars & lids

○

Follow canning instructions

○

Label containers & store in cool, dry & dark location

Compared to Harvest Quality Flavor Texture Nutrition

P

37 Fermenting

• Benefits

○ Increases nutrition ○ Creates unique flavors

• Considerations

○ Natural flavor of produce lost ○ Takes more time to complete ○ Requires specialized

equipment

○ (See also: Canning) Compared to Harvest Quality Flavor Texture Nutrition

P

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Resources

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U of MN Extension – Food, Health & Nutrition

https://extension.umn.edu/ food-health-and-nutrition

• Lots of information

○ Research-based

advice

○ Tutorials ○ Tips & best practices ○ More resources

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National Center for Home Food Preservation

https://nchfp.uga.edu/

• Established by the

Cooperative State Research, Education and Extension Service & U.S. Department of Agriculture

• Research-based advice

for home food preservation

○

Tested & certified recipes

○

Tips & best practices

○

More resources

45 Extension Answer Line (online tool)

https://www.extension.iastate.edu/ humansciences/answerline

• Call toll-free

○

Monday through Friday

○

9 am- 12pm & 1-4 pm

○

1-800-854-1678 (in Minnesota)

• Provides information for consumers

with home and family questions

○

Supported by Extension services

○

Covers child development, cleaning, consumer management, food preparation, food preservation, food safety, home environment, household equipment, nutrition, textiles & laundry

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Master Gardeners

www.RamseyMasterGardeners.org

• Community members & volunteers

○

Receive Extension education on horticultural topics

○

Share scientific-based information with their residents

• Where to find Master Gardeners

○

Educational programs

○

Farmers Markets

○

Yard Waste Collection Sites

○

Fairs and other community events

47 Food Scraps Drop-off Sites

https://www.ramseycounty.us/residents/ recycling-waste/collection-sites/food- scraps

• Supported by Ramsey County

○

For food scraps that would

• therwise be thrown in the trash

○

7 Seasonal locations & 8 Year- round locations

○

Photo ID is required

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