Learn how to freeze, can the food you grow or get from local farmers

June 17th, 2009 at 04:59pm JoAn Todd

Gardens are starting to produce these lovely , fresh vegetables and many people are visiting the local farmers markets. There is an increased interest in preserving some of those foods to enjoy this winter. Supporting local agriculture helps all of us in the Northern Illinois area. It’s good to know how the food you eat is being produced, and buying locally directly from a farmer or at the farmers market helps our local farmers.

Home canning and freezing is not a complicated process, however, strict guidelines need to be followed in order to keep the food safe. Be sure to follow the USDA research based recommendations and do not rely on old family recipes or any recipe book prior to 2006.

The two most common forms of food preservation are canning and freezing.

Freezing: Freezing is an easier and quicker way of preserving food. It costs between 38 and 50 cents a year to maintain a freezer for one pound of food, not including the cost of the produce. A couple of very important things to remember are: Use the proper packaging to protect flavor, color, moisture content and nutritional value from the dry conditions of the home freezer.  Also,  for vegetables, be sure to blanch for the recommended time.  Blanching stops the action of the enzymes that cause loss of flavor, color and texture.

Canning:  This method of preservation may be a less expensive way of storing produce, but more time and energy are spent to prepare and process the foods. Canning some foods can be difficult for beginners and it requires preserving foods by using methods that keep the food safe when stored at room temperatures. A pressure canner is needed to ensure safe low-acid canned foods. There are no safe boiling water canning options for vegetables, meats and seafood, soups and some other mixtures of foods.

Use up-to-date canning recommendations: Always use tested recipes and directions form a reliable source. Ignoring the recommended procedures can result in home canned products that may make you or your family members ill. Following are some recommended resources.

Two recommended resource recipe books: 
USDA Complete Guide to Home Canning, available from National Home Food Preservation
“The Ball Blue Book, available at most local stores that provide home canning supplies

Questions about Specific Canners:
National Presto Industries: 800-877-0441 (Parts and Service)
Mirro: 800-527-7727

Questions about specific canning products: 
Mrs. Wages: 800-647-8170
Sure-Jell: 877-535-5666
Splenda: 800-777.5363

Local University of Illinois Extension Offices also offer classes and help with Home Food Preservation.

With knowledge and reliable resources your home canning experience will be fun and successful.

Entry Filed under: local farmers markets, gardens, freezing, canning