Extension Report

Baldwin County Extension Office

302A Byrne Street

Bay Minette, AL  36507

Amelia McGrew

Regional Extension Agent

Food Safety, Preparation & Preservation

April 21, 2009

Plan Ahead for Food Preservation Season

Growing and preserving your own food lets you enjoy delicious, in-season fruits and vegetables throughout the year.  For many of us, who may not have our very own home garden, there is still a way we can capture the great quality and flavor of fresh fruits and vegetables and indulge in them all year.  Mobile and Baldwin Counties’ fruit and vegetable growers offer a wide variety of fresh fruits and vegetables; notably squash, okra, greens and, of course, those sweet watermelons during the summer months at local farmers’ markets and road-side stands.  If you are thinking about canning as a way to preserve your food this summer, there are a couple of things you should have in place before getting started. 

Recipes:  All home canned foods should be prepared using research tested recipes.   Research is done continually to provide the latest, most up-to-date recommendations.  Many new-guidelines have been released over the last couple of years, so make sure your recipes have the latest information to keep your family safe. 

Equipment:   Review the equipment needed for canning and make sure it is ready in advance.  A water bath canner is needed for processing fruits and a large pressure canner is essential for vegetables, meats, fish and other low acid foods.  You should also have a sharp knife, jars, measuring cups, new lids, a funnel, sugar, salt, rings, and a jar lifter. Check your jars for chipping, check gaskets for damage and then call me at 574-8445 to schedule a day  to have your canner lid tested.  A Home Food Preservation order request form is available from the Extension Office.  This book is the only reference and recipe book of its kind published in Alabama.  Home Food Preservation includes information on canning, freezing, drying, jams, jellies, pickles, relishes, and other combination foods, and is based on the most recent USDA guidelines.

Canning Process:    The canning process should begin as each fruit or vegetable is being harvested.  For a nicer product, try to use fruit or vegetables without any sign of insect damage, bruising or wilting.  The first step will be to sterilize your jars.  As you prepare your recipe, get your canner on the stove.  Next, fill your jars according to the directions and then seal.  After removing them from the canner, put them onto a dry, clean, cloth where they can sit for the next 24-hours.  The following morning, you should check to make sure you get a good seal.  If you do, put them up and enjoy this winter. 

Storage:  You want to make sure that you have a good storage area; after-all you’ve put in a lot of work.  Most canned food items are good for up to a year.  For a complete list, you may download an Extension Publication “Better Safe than Sorry” Food Storage Chart”, from our website.  There are many other publications available for home food preservers at this website: www.aces.edu/pubications.  You may also visit:  the University of Georgia’s website for more information at: www.uga.edu/nchfp. 

Finally, we have completed the rewarding job of canning our fresh fruits and vegetables.  There is nothing left to do now, but sit back and enjoy!  Here is a great recipe from the Home Food Preservation Book that you can try:

*Special Note:  Canning Classes are available at the request of clients.  If you wish to attend a canning class, one will be held at the Mobile County Extension Office on May 12, 2009 at 10:00 AM.  Please contact, Amelia McGrew at 251-574-8445 if you are interested.  Pre-registration is necessary.

Email address: mcgreaj@aces.edu

Phone number: (251) 574-8445

The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities) in cooperation with the U.S. Department of Agriculture is an equal opportunity educator and employer.