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 […]
Recipes and How-tos
Canning Vegetables
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 […]
Canning Tomatoes and Tomato Products
Fact Sheet 9.341 by M. Bunning, E. Shackelton, and P. Kendall* (1/23) Home canning is a great way to preserve tomatoes for later use. Using tested methods and recipes, choice ingredients, and having an awareness of acidity levels are critical to a safe home-canned product. Quick Facts… Tomato Acidity Although tomatoes […]
