THE CANNING SEMINAR RESOURCES

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.html
Book 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. pdf
Book 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.html
Food, Hands and Bacteria; http://pubs. caes.uga. edu/caespubs/ pubs/PDF/ B693.pdf
Foodborne Illness: Guess Who Came to Dinner?, HYG-5570-98; http://ohioline. osu.edu/hyg- fact/5000/ 5570.html
Attention Freezer Owners: In case of power outage DO NOT OPEN!!!; http://ohioline. osu.edu/home/ freezer.html
Safety in the Berry Patch (pdf only); http://ohioline. osu.edu/hyg- fact/pdf/ Food_Safety_ Berry_Patch. pdf
High Pressure Processing, FSE-1-04 (pdf); http://ohioline. osu.edu/fse- fact/0001. html
Freezing Combination Main Dishes, HYG-5308-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5308. pdf
Canning Meat, Poultry, and Game, HYG-5330-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5330. pdf
Freezing Vegetables, HYG-5333-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5333. pdf
Freezing Meat, Poultry and Game, HYG-5334-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5334. pdf
Jams, Jellies and Other Fruit Spreads, HYG-5335-91; http://ohioline. osu.edu/hyg- fact/5000/ 5335.html
Canning Tomatoes, HYG-5336-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5336. pdf
Canning Tomato Products, HYG-5337-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5337. pdf
Canning Basics, HYG-5338-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5338. pdf
Salsa: From Garden to Table, HYG-5339-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5339. pdf
Freezing Basics, HYG-5341-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5341. pdf
Making Fermented Dill Pickles, HYG-5342-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5342. pdf
Basics for Canning Fruit, HYG-5343-08 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5343. pdf
Basics for Canning Vegetables, HYG-5344-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5344. pdf
Quick Process Pickles, HYG-5345-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5345. pdf
Making Cider Vinegar at Home, HYG-5346-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5346. pdf
Drying Foods, HYG-5347-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5347. pdf
Preserving Uncooked Jams and Jellies, HYG-5348-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5348. pdf
Freezing Fruits, HYG-5349-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5349. pdf
Jams, Jellies, and Other Fruit Spreads, HYG-5350-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5350. pdf
Home Preservation of Fish, HYG-5351-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5351. pdf
Preserving Food for Special Meal Plans, HYG-5352-08 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5352. pdf
Safe Handling of Fruits and Vegetables, HYG-5353-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5353. pdf
Preserving Beverages: Water, Juice, and Milk, HYG-5354-09 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5354. pdf
Preserving Pie Fillings, HYG-5355-08 (pdf only); http://ohioline. osu.edu/hyg- fact/5000/ pdf/5355. pdf
Cupboard Storage, HYG-5401-94; http://ohioline. osu.edu/hyg- fact/5000/ 5401.html
Freezer Storage, HYG-5402-94; http://ohioline. osu.edu/hyg- fact/5000/ 5402.html
Refrigerator 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