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Home food preservation update Dr. Ben Chapman Food safety extension specialist Dept of 4 Home food preservation update Dr. Ben Chapman Food safety extension specialist Dept of 4 -H Youth Dev and FCS [email protected] edu

Recent illnesses • • • March 2011: British Columbia Watermelon Jelly Was “not quite Recent illnesses • • • March 2011: British Columbia Watermelon Jelly Was “not quite set” p. H was too high One illness No tested recipe for watermelon jelly 2

Proposed law changes • • MI – allow for in-home produced low-risk products (not Proposed law changes • • MI – allow for in-home produced low-risk products (not canned/acidified, but jams are included. Must carry a label that says: Produced in uninspected kitchen o Ingredients o Address o

Reminders • • Summer squash Low acid tomato foods Not all that uniform o Reminders • • Summer squash Low acid tomato foods Not all that uniform o Just have to assume that tomato foods are low acid o • One-piece lids o Not recommended, failure rate is too high (from NCHFP)

Process Food Properly: Don’t be Rachel Ray Encourage following a credible recipe exactly o Process Food Properly: Don’t be Rachel Ray Encourage following a credible recipe exactly o The following slows heat penetration: n n n Extra sugar or fat Oversized food pieces Added thickeners Salt and spice are for taste Sugars, in jams/jellies are needed for pectin interaction 5

The Resources • So Easy to Preserve, University of Georgia o • USDA Complete The Resources • So Easy to Preserve, University of Georgia o • USDA Complete Guide to Home Canning o • (soeasytopreserve. com) (free download on UGA site) Ball Blue Book (amazon, Wal-Mart) o http: //www. theconsumerlink. com -- $6. 04 with shipping and handling o 6 6

Selling home preserved foods • NCDA resources on this o • • http: //www. Selling home preserved foods • NCDA resources on this o • • http: //www. ncagr. gov/fooddrug/food/homebiz. htm It is okay to sell jams and jellies Acidified foods are allowed but vendors must attend specified training o http: //ncsu. edu/foodscience/workshops_training. htm

Preservation Websites • National Center for Home Food Preservation o • NC State home Preservation Websites • National Center for Home Food Preservation o • NC State home food preservation o • Homefoodpreservation. ncsu. edu Alltrista Consumer Products o • www. uga. edu/nchp www. homecanning. com/usa OR 1 -800 -240 -3340 USDA guide to home canning o http: //www. uga. edu/nchfp/publications_usda. html 8 8

Judging suggestions • • State fair experience 1200 -1500 entries in 236 categories 20 Judging suggestions • • State fair experience 1200 -1500 entries in 236 categories 20 judges, 6 helpers $8, 185 in premiums

Judging preserved products at fairs • • Prior to the fair Only include categories Judging preserved products at fairs • • Prior to the fair Only include categories that have tested recipes No squash, no watermelon jelly o When entrants come with products/questions tell why o • • Give a list of requirements Nothing decorative on lids etc (hard to see fill).

Judges • Depending on entries, judge between 150200 products each o o o o Judges • Depending on entries, judge between 150200 products each o o o o Canned Fruits/Veg (2 judges) Dried Fruits/Veg Preserves (2 judges) Jams, Conserves, Marmalades (4 judges) Jelly (2 judges) Juices/Syrups (2 judges) Pickles, relishes, chutneys, salsas (6 judges) Junior (2 judges)

Gather the following materials • • Pencils Staplers Processing time charts Comment cards o Gather the following materials • • Pencils Staplers Processing time charts Comment cards o resources on chapmanfoodsafety. wordpress. com site

Tasting • State fair and NCHFP guidelines: o The only canned foods that should Tasting • State fair and NCHFP guidelines: o The only canned foods that should be tasted are jellies, jams and other fruit preserves made with high concentrations of sugar or flavored vinegars.

Day of the event • • • Have judges meet before hand go through Day of the event • • • Have judges meet before hand go through requirements Talk about comment cards and processing times Encourage to be encouraging

From NCHFP best practices • • Judge the item, not the exhibitor. Be consistent. From NCHFP best practices • • Judge the item, not the exhibitor. Be consistent. Judge all projects against the same standards. Start comments with a positive remark. Inspire the exhibitor to plan ahead for future successful projects.

Have on hand • • • So Easy to Preserve USDA guide Extra sheets, Have on hand • • • So Easy to Preserve USDA guide Extra sheets, pencils and staplers

Judging resources • • • chapmanfoodsafety. wordpress. com And www. uga. edu/nchfp/publications/nchfp/tech_ bull. html Judging resources • • • chapmanfoodsafety. wordpress. com And www. uga. edu/nchfp/publications/nchfp/tech_ bull. html

Questions from consumers • • • Can I pressure can outside with a gas Questions from consumers • • • Can I pressure can outside with a gas burner? Not a best practice because of wind gusts and not being able to regulate temperature evenness Boiling WB is probably okay

Best tomato to buy/use for canning • • All the same, safety-wise I prefer Best tomato to buy/use for canning • • All the same, safety-wise I prefer red rounds (less surface area, more pulp)

Wants to can cabbage and does not know the processing time. • • Nope, Wants to can cabbage and does not know the processing time. • • Nope, no tested recipes for cabbage canning (straight up). Just fermented cabbage. Yes, sauerkraut is good: http: //www. uga. edu/nchfp/how/can_06/sauer kraut. html or freezing: http: //www. uga. edu/nchfp/how/freeze/blanchi ng. html

Dr. Ben Chapman benjamin_chapman@ncsu. edu Follow me on twitter @benjaminchapman 919 809 3205 www. Dr. Ben Chapman [email protected] edu Follow me on twitter @benjaminchapman 919 809 3205 www. foodsafetyinfosheets. com www. bites. ksu. edu www. barfblog. com