Rhode Island Food Safety Education

Home Food Preservation

The growing popularity of vegetable gardening and buying locally grown produce has sparked an increase in home food preservation, such as canning, freezing, and drying. While some home food preservation techniques are more difficult than others, it is important to know how to preserve food safely. Workshops are offered through theUniversityofRhode Island Cooperative Extensionand the Department of Nutrition and Food Sciences throughout the year to ensure that residents know how to properly preserve produce without causing foodborne illnesses.

 

Hands-on Food Preservation Workshops

Nicole Richard, Cooperative Extension Food Safety Specialist with the Department of Nutrition and Food Sciences, and Sejal Lanterman, Cooperative Extension Educator, at the University of Rhode Island, will present a two session “hands-on” food preservation workshop. The first session will include an overview of safe canning methods and a hands-on activity using hot water bath canning. The second session will include a review of freezing and drying techniques for high quality and safety along with a hands-on activity demonstrating the pressure canner. Directions and building location can be found at www.uri.edu/home/visitors/Map/. Contact Nicole Richard at nicolerichard@uri.edu or 401-874-2977 for more information or questions.

Food Preservation Basics Workshop
Thursdays, March 7^th and 14^th, 2013

5:30 – 8:30 pm
Department of Nutrition and Food Sciences Foods Lab
Ranger Hall room #100C
URI Kingston campus

Registration for the 3/7 and 3/14 workshop is closed

Food Preservation Basics Workshop
Tuesday and Wednesday, March 12^th and 13^th, 2013

9:30 am – 12:30 pm
Department of Nutrition and Food Sciences Foods Lab
Ranger Hall room #100C
URI Kingston campus

Click here for specific workshop information and to download the registration form

 

Resources

Use only the most recent research-based tested recipes by USDA, cooperative extension service at land grant universities, or the Ball® Blue Book (dated 1989 or later). These same principles apply to jams and jellies, salsas, and pickles and relishes. The processing times and temperatures have been scientifically tested and must be carefully followed. Too little time or too low a temperature may not destroy the bacteria, enzymes, molds, and yeasts in the food. For safe, high quality home canned food, it’s important to follow the directions.

Recommended Food Preservation Websites

• National Centerfor Home Food Preservation http://nchfp.uga.edu

• Pennsylvania State University http://extension.psu.edu/food-safety/food-preservation

• University of Georgia http://www.fcs.uga.edu/ext/pubs/food.php?category=Preserving

• University of Missouri Extension http://extension.missouri.edu/publications/DisplayPub.aspx?P=CB20

Recommended Food Preservation Books

• Ball® Blue Book Guide to Preserving (dated 1989 or later)
• Ball® Complete Book of Home Preserving, Edited by Judi Kingry  and Lauren Devine
• So Easy to Preserve, Universityof Georgia, www.uga.edu/setp (mail order form found here)

 

Presentations

* Please click on the titles or icons to download the presentations or PDFs.