Host Richard Hentschel talks with Laura Barr, Extension Nutrition and Wellness about preserving our produce. Laura reminded listeners to preserve the very best rather than consuming them and to eat those less than perfect fruits and vegetables as soon as possible. Proper harvest and storage before being consumed preserves the flavor, texture and nutrition. High acid and low acid fruits and vegetables require different canning techniques. Freezing is yet another way to preserve your foods for short term storage.
Richard Hentschel interviews Educator Laura Barr with a discussion of how best to can the abundance of produce gardeners are harvesting. Laura addresses the critical pH levels of our fruits and vegetables and what is needed to safely preserve our foods. There are differences between using a hot water bath and a pressure canner. There are several products that can be used to increase acidity to make our foods safe as we preserve them.
Richard Hentschel host of Green Side Up interviews Laura Barr, Nutrition and Wellness Educator. Richard and Laura continue talking about food preservation. Lots of produce is available right now and gardeners need to know about preserving food by refrigeration, freezing, canning. A concern is that some of our canning recipes are no longer considered safe due to the increase in food pathogens present today. pH is critical to prevent pathogens from growing once foods are preserved. Freezing is the easiest to do, yet there are guidelines to be followed.
Host Richard Hentschel talks with Laura Barr about food safety as gardeners are harvesting a lot of produce right now. Laura provides some statistics on how many cases of food borne illness are recorded now. Laura talks about preservation methods and USDA is currently reminding households to care for vegetables correctly and have put a 4 word motto together "Clean Cook Chill Separate" to help remind us. Laura talks about why we preserve our food and the benefits of doing so.