Members of the Halcott Community Garden had a great class in the Boiling Water Bath method of preserving fresh vegetables on Sunday, September 14 in the Grange kitchen.
Janie Greenwald from the Cornell Cooperative of Ulster County Extension conducted the class. Janie was assisted by volunteer Chantal Forger, who is working on her Master Food Preserver Certification.
Each participant took home a can of tomato sauce they helped prepare in a step by step demonstration and a lot more information on the canning process in general, including a few basic rules to always keep in mind:
* Canning recipes are scientifically derived in a laboratory and must be followed to the “T” to ensure food safety first.
* Canning is not cooking but preserving food for future cooking, not an end product out of the can.
* Grandma’s methods may be of interest to compare with, but the modern science of food preservation has progressed and new utensils and methods provide the levels of food safety we can depend on to ensure what we put on our tables is safe for our families to eat.
Please follow this link to the USDA website to find many recipes for canning.
National Center for Home Food Preservation | USDA Publications