Nutrition, food safety, and health resources from CSU Extension
by P. Kendall and J. Sofos* (6/12) Quick Facts… Successful drying depends on heat, air dryness and good air circulation. Select fresh, fully-ripened fruits. Pretreat fruit pieces by dipping in an ascorbic acid, citric acid, lemon juice or sodium metabisulfite solution. When dry, allow fruit to condition for 4 to 10 […]
by P. Kendall and E. Shackelton* (9/13) Quick Facts… Most recipes for home canned foods will require elevation adjustments to time and/or the processing method. Can vegetables only in a pressure canner and at the pressure required to reach 240° F for your elevation. At varying elevations, the processing time stays […]
