A home food preservation seminar hosted by Hayden Run Ward, featuring a special presentation entitled “Nutritional and Financial Benefits of Canning,” by OSU Extension educator, Susan Shockey Ph.D. During Dr. Shockey’s presentation, she offered some resources available from OSU Extension and University of Georgia Cooperative Extension Service.
For those attending and not attending (but interested), I’ve included these resource links below.
Enjoy and safe food preservation for all!
Dave
----------
RESOURCES
To contact Dr. Susan Shockey: OSU Extension, Franklin County Office, 2105 S. Hamilton Road, Suite 100, Columbus, OH 43232; Tel: 614-866-6900, Ext: 206; Web address:
http://franklin. osu.edu; Email address:
shockey.3@osu. edu; FAX: 614-868-8280. See Dr. Shockey for Pressure Canning Testing.
----------
“USDA Complete Guide to Home Canning” (2006 revision):
http://www.uga. edu/nchfp/ publications/ publications_ usda.htmlBook description: This publication contains many new research-based recommendations for canning safer and better quality food at home. It is an invaluable resource book for persons who are canning food for the first time. Experienced canners will find updated information to help them improve their canning practices." (Adapted from “USDA Complete Guide to Home Canning” (2006 revision), Agriculture Information Bulletin No. 539, p. ii.)
----------
"So Easy To Preserve" (5th Edition); 375 pages; $18.00; Order Form:
http://www.uga. edu/setp/ order_book. pdfBook description: "The University of Georgia Cooperative Extension is pleased to offer the 5th edition of its popular book, So Easy To Preserve. This beautiful book contains the latest U.S. Department of Agriculture recommendations for safe food preservation. So Easy To Preserve is now a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying. This 5th edition has 35 new tested recipes and processes, in addition to a new section with recommended procedures for home-canned salsas." (Adapted from "So Easy to Preserve", University of Georgia Web page:
www.uga.edu/ setp/book. html)
----------
OSU EXTENSION FACT SHEETS (
http://ohioline. osu.edu)
Botulism: What you don't see can hurt you, HYG-5567-98;
http://ohioline. osu.edu/hyg- fact/5000/ 5567.htmlFood, Hands and Bacteria;
http://pubs. caes.uga. edu/caespubs/ pubs/PDF/ B693.pdfFoodborne Illness: Guess Who Came to Dinner?, HYG-5570-98;
http://ohioline. osu.edu/hyg- fact/5000/ 5570.htmlAttention Freezer Owners: In case of power outage DO NOT OPEN!!!;
http://ohioline. osu.edu/home/ freezer.htmlSafety in the Berry Patch (pdf only);
http://ohioline. osu.edu/hyg- fact/pdf/ Food_Safety_ Berry_Patch. pdfHigh Pressure Processing, FSE-1-04 (pdf);
http://ohioline. osu.edu/fse- fact/0001. htmlFreezing Combination Main Dishes, HYG-5308-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5308. pdfCanning Meat, Poultry, and Game, HYG-5330-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5330. pdfFreezing Vegetables, HYG-5333-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5333. pdfFreezing Meat, Poultry and Game, HYG-5334-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5334. pdfJams, Jellies and Other Fruit Spreads, HYG-5335-91;
http://ohioline. osu.edu/hyg- fact/5000/ 5335.htmlCanning Tomatoes, HYG-5336-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5336. pdfCanning Tomato Products, HYG-5337-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5337. pdfCanning Basics, HYG-5338-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5338. pdfSalsa: From Garden to Table, HYG-5339-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5339. pdfFreezing Basics, HYG-5341-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5341. pdfMaking Fermented Dill Pickles, HYG-5342-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5342. pdfBasics for Canning Fruit, HYG-5343-08 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5343. pdfBasics for Canning Vegetables, HYG-5344-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5344. pdfQuick Process Pickles, HYG-5345-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5345. pdfMaking Cider Vinegar at Home, HYG-5346-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5346. pdfDrying Foods, HYG-5347-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5347. pdfPreserving Uncooked Jams and Jellies, HYG-5348-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5348. pdfFreezing Fruits, HYG-5349-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5349. pdfJams, Jellies, and Other Fruit Spreads, HYG-5350-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5350. pdfHome Preservation of Fish, HYG-5351-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5351. pdfPreserving Food for Special Meal Plans, HYG-5352-08 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5352. pdfSafe Handling of Fruits and Vegetables, HYG-5353-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5353. pdfPreserving Beverages: Water, Juice, and Milk, HYG-5354-09 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5354. pdfPreserving Pie Fillings, HYG-5355-08 (pdf only);
http://ohioline. osu.edu/hyg- fact/5000/ pdf/5355. pdfCupboard Storage, HYG-5401-94;
http://ohioline. osu.edu/hyg- fact/5000/ 5401.htmlFreezer Storage, HYG-5402-94;
http://ohioline. osu.edu/hyg- fact/5000/ 5402.htmlRefrigerator Storage, HYG-5403-94;
http://ohioline. osu.edu/hyg- fact/5000/ 5403.html----------
For OSU Extension “Yard and Garden” resources and fact sheets, visit:
http://ohioline. osu.edu/lines/ hygs.html