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Food Preservation Class
Resources
Food Safety Resource:
National Center for Home Food Preservation: http://nchfp.uga.edu/
This is the esource for USDA food preservation guidelines.
Canning Books:
Ball Blue Book of Food Preservation on Amazon: https://amzn.to/3gmI9Ro
This is a standard book for canning. Remember recipes and processing times need to be followed.
Keep in mind that canning is a science, not just a hobby.
The Amish Canning Cookbook: https://www.amazon.com/Amish-Canning-Cookbook-Simple-Homemade/dp/0736948996/
This book has guidelines for different altitudes as well as good, easy to follow recipes for waterbath canning and processing low-acid foods in a pressure canner. They have times for pints as well as quarts.
Preserving with Pomona’s Pectin on Amazon: https://amzn.to/3glRBVm
Pomona’s pectin cookbook. This pectin is good for people who want to use less sugar when making jams & jellies.
RoseRed Homestead Bookstore: https://payhip.com/roseredhomestead
This is a food preservation cookbook, as well as a food storage book. There are canning instructions that follow the USDA guidelines. This is only available as a PDF.
West Virginia Extension “We Can” FAQ: https://extension.wvu.edu/files/d/3f807c13-bba2-4f7e-8162-1b3ea9cefcb9/we-can-answers.pdf
Canning Instructions for Beginners: https://theedibleterrace.com/wp-content/uploads/2017/09/Canning-Instructions-For-Beginners-The-Ultimate-Cheat-Sheet.pdf
Canning Tool Equipment:
Norpro Canning Essentials Boxed Set: https://amzn.to/3GhHYl2
Water Bath Canner 21.5 Quart (Granite): https://www.amazon.com/Granite-Porcelain-Water-Bath-Canner-21-5-Quart/dp/B0001UZL8A?ref_=ast_sto_dp&th=1&psc=1
McSunley Water Bath Canner with Glass Lid, Induction Capable, 21.5 Qt, Stainless Steel:
https://www.amazon.com/McSunley-Induction-Canner-21-5-Silver/dp/B091DBC32X/ref=sr_1_6?crid=2CEE9OLCP4UUF&keywords=waterbath+canner+pot&qid=1660091000&sprefix=waterbath+%2Caps%2C181&sr=8-6
Ball FreshTECH Electric Water Bath Canner & Multi-Cooker: https://www.amazon.com/Ball-1440035017-FRESHTECH-Electric-CANNER/dp/B00SLLS2MI/ref=sr_1_7?crid=2CEE9OLCP4UUF&keywords=waterbath+canner+pot&qid=1660091000&sprefix=waterbath+%2Caps%2C181&sr=8-7
Presto 01781 23-Quart Pressure Canner and Cooker: https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_44?crid=33EZCVNJD1ZTA&keywords=Pressure+canner+pot&qid=1660091069&sprefix=pressure+canner+pot%2Caps%2C157&sr=8-44
All American 1930 - 21.5qt Pressure Cooker/Canner (The 921) - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA:
https://www.amazon.com/All-American-2-Quart-Pressure-Cooker/dp/B00004S88Z/ref=sr_1_6?crid=1FFIHFOOOLMAU&keywords=pressure+canner+cooker&qid=1660091159&sprefix=Pressure+canner+pot%2Caps%2C141&sr=8-6
Youtube Channels:
RoseRed Homestead: https://www.youtube.com/c/RoseRedHomestead Pam is known as “The woman with the gadget”. She strictly follows the USDA guidelines. She teaches about water bath canning, pressure canning, dehydrating and freeze drying. She has over 300 videos, as well as cookbooks.
Guildbrook Farm: https://www.youtube.com/c/Guildbrookfarm She has videos on homesteading as well as canning. Her videos are very informative and easy to follow whether she’s talking about chickens, goats, homesteading or canning.
Beyond Canning:
Lovely Greens: https://www.youtube.com/c/Lovelygreens Tanya Anderson lives in Britain. She wrote a cookbook “A Woman’s Garden”. Her video “7 Ways to Preserve Food from the Garden without Pressure Canning” https://www.youtube.com/watch?v=13_35Y6HjhE&list=WL&index=3&t=54s explains different ways to store food and prepare fruit and vegetables without pressure canning.
Country Living Experience: A Homesteading Journey: https://www.youtube.com/c/CountryLivingExperienceAHomesteadingJourney Resource for everything on homesteading and self-reliance. His video on Lacto-Fermentation: “Lacto Ferment Vegetables! Old School Way Of Preserving Food” https://www.youtube.com/watch?v=IgO0g4l9KkI&list=WL&index=2&t=18s.
Recipes:
Single-Quart Sauerkraut: https://leitesculinaria.com/98209/recipes-single-quart-sauerkraut.html
Single-Quart Pickle Recipe: https://www.food.com/recipe/dill-pickles-one-jar-at-a-time-179616
Simple Syrup Recipe for Fruit: https://nchfp.uga.edu/how/can_02/syrups.html
Dehydration:
Dehydrating Tips: https://excaliburdehydrator.com/pages/dehydrating-tips These tips will work for almost any brand of dehydrator. The nice thing about an Excalibur is that it has a fan at the back so you don’t need to rotate the food you’re dehydrating. You can dehydrate food in an oven, air-fryer and use a solar dehydrator.
75 Beef Jerky Recipes: https://www.jerkyholic.com/beef-jerky-recipes/ When we make beef jerky we make a marinade of Soy Sauce & Yoshida’s Gourmet Sauce. I sprinkle a few red pepper flakes in the marinade. I slice lean meat thin. Pour the marinade over the meat and work it into the meat, making sure that there’s enough for the meat to absorb the marinade. Then I cover it and let it soak in the fridge for at least 24 hours before I put it in the dehydrator. I dehydrate it at 130 °-135 °F. I check my dehydrator after 6 hours. It usually takes 8-10 hours to dry, depending on the size and thickness of the beef slices.
Freeze Drying: Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product, lowering pressure, then removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. https://harvestright.com/how-it-works/
Freeze Drying food preserves 97%d of the nutritional value of the food you’re preserving. When it’s processed properly it has a shelf life of 25 years. You can freeze dry raw eggs, milk products (unless ultra-pasteurized) produce, meat and more. You can store your food in canning jars that are vacuum sealed and mylar bags, using oxygen absorbers. There is a difference in the texture between freeze dried food and dehydrated food.
Simple Beginners Online Guides:
Canning Food Basics: https://simplebites.net/canning-101-the-basics/
Pressure Canning Basics: https://www.bhg.com/recipes/how-to/preserving-canning/pressure-canning-basics/
Fermenting Food Basics: https://northernhomestead.com/fermenting-simple/
Dehydrating Basics: https://learn.eartheasy.com/guides/a-beginners-guide-to-dehydrating-food/
Freeze Drying Basics: https://www.amodernhomestead.com/home-freeze-drying/
Retired at 40 Live Life Simple: https://www.youtube.com/c/Retiredat40
Retired at 40 Facebook Group: https://www.facebook.com/groups/906868806398074
Personal jerky recipe:
- Marinade: Equal parts Yoshida's Gourmet Sauce & Soy Sauce.
- Sprinkle red pepper flakes in marinade to taste.
- Slice lean beef extra thin. Remove excess fat and gristle.
- Put meat in a container large enough to hold meat and marinade.
- Make sure all parts of the meat are covered in marinade.
- Make sure there's extra marinade covering the beef to absorb.
- Put the covered container in fridge for 12 - 24 hours.
- Lay thin pieces of marinaded beef on dehydrator trays, leaving room between pieces for air flow.
- Put in dehydrator for 6 - 8 hours at 135 degrees Fahrenheit.
- I check my jerky at 6 hours and then check occasionally until it's done. I don't want it overdone.
- NOTE: Jerky can be dehydrated in an oven on a baking rack with an open door at the lowest heat possible for your oven.
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