Photo Credit: Brent Hofacker - Adobe Stock (Cropped from original)
Photo Credit: lainen - Adobe Stock (Cropped from original)
Photo Credit: Africa Studio - Adobe Stock (Cropped from original)
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Master Food Preservers are trained and certified volunteers who assist OSU Extension Service in their efforts to provide up-to-date food safety and preservation information to Oregonians. After a comprehensive, hands-on training, volunteers serve as a local community resource providing food preservation information to community members.
Soups containing vegetables, meat, poultry and seafood can be canned. This article has tips for preserving these soups and meat stocks safely, what ingredients to avoid and a recipe for a chowder base!
This publication covers how to select equipment, prepare equipment and tomatoes, pack jars, add acid and salt, close jars, cool, test for a seal, store, and check jars for spoilage. Outlines steps for processing in pressure and boiling-water canners. Provides specific processing recommendations for seven different styles of home-canned tomatoes and five recipes for tomato and vegetable combinations.
By Tonya Johnson and Jeanne Brandt
This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching vegetables. A chart lists freezing instructions for dozens of fruits and vegetables.