Home Food Preservation
go.ncsu.edu/readext?492013
en Español
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲
Home food preservation classes are offered during the summer months in New Hanover, Brunswick, and Pender Counties. An introductory video class is required to watch before attending any of the hands-on classes. Classes offered include boil water bath canning – jams & jellies and pickles, pressure canning – low-acid veggies, and drying & freezing.
If you have a pressure canner with a dial gauge, you may bring in your canner with the lid so that your gauge and gasket can be tested. This is FREE of charge. You may drop your canner off at either the New Hanover, Brunswick, or Pender County Extension offices along with your name and phone number or you may call to schedule a time for your canner to be tested – 910-547-5589. Your canner will be tested and available for pick-up within the week.
___
Fresh foods are perishable because they contain a high percentage of water. The practice of canning preserves foods by removing the oxygen, destroying enzymes and preventing the growth of bacteria, yeasts and mold. It is important to follow proper canning practices to ensure that food is kept safe! Pressure canning is the only safe method for canning meat, poultry, seafood and low acid veggies. Dehydrating also removes the moisture which prevents spoilage from microorganisms. The enzyme action is slowed down (though not stopped), which means that color, texture, and quality do not degrade as rapidly once food is dried.
___
A great beginner’s resource (or to brush up on your knowledge) is the USDA’s Complete Guide to Home Canning. This guide is a trusted, go-to resource for making high-quality canned products safely. The guide is available online at the link below and in print.
http://nchfp.uga.edu/publications/publications_usda.html
Another great resource for tested recipes and research-based information is the National Center for Home Food Preservation. This is housed through the University of Georgia and they have a print resource called, “So Easy to Preserve”.
NC State Extension offers lots of information and resources related to home food preservation as well.