Waste Not – Want Not Food Preservation Tips and Tricks

Keene State Dietetic Interns

Freezing: 1. Before freezing vegetables,

blanch for 2-3 minutes in boiling water and then cool in an ice bath.

2. Freeze individual produce such as strawberries in a “loose pack.” Spread out on a sheet pan and freeze then transfer to a bag.

3. Label with item, date, and amount and only pack amounts you can use at one time.

Fermentation 1. Use up local cabbage by

making homemade sauerkraut. 2. For a new challenge, try to

ferment other vegetables such as carrots.

3. Eat fermented vegetables often to reap the benefits of probiotics.

Dehydration

1. Heat oven to lowest setting, cut your fruit and veg into uniform ¼ inch slices, and put them in the oven on a lined sheet pan for 6 to 8 hours.

2. Treat fruits with ascorbic acid or lemon juice to prevent browning.

Home Canning 1. Invest in a water-bath canning

pot and tools to make the process easier and more efficient.

2. Reuse the glass jars every year – you will need new lids. The red seal around the rim is only good for one use.

Strawberry Fruit Leather Makes 12 sevings

Ingredients: 4 cups of strawberries, trimmed and cut Preparation:

1. Preheat your oven to 150°F (or as low as your oven will go). Line an 11-by-17 cookie sheet with a Silpat baking mat or parchment paper. Silpat will offer better results.

2. Puree the fruit in a food processor until completely smooth. 3. Slowly pour the pureed fruit onto the prepared pan. Use the back of a spoon or spatula to

spread it out evenly. Carefully slide the pan into the oven, and bake for eight hours (or six to seven hours if your oven is at a slightly higher temperature).

4. Remove the pan once the fruit is set and still slightly tacky. Be careful not to overcook, as you'll end up with fruit chips instead of fruit leather. Once the fruit has cooled to room temperature, slowly peel it off the mat or parchment paper. Cut out 12 portions; store in an airtight container.

Adapted from PopSugar.com

Reading List:

Freezing https://www.ag.ndsu.edu/pubs/yf/foods/fn403.pdf Fix, Freeze, Feast: The Delicious, Money-Saving Way to Feed Your Family by Kati Neville Fermentation The Art of Fermentation by Sandor Ellix Katz Wild Fermentation by Sandor Katz Cultures for Health; online Home Canning Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More by America’s Test Kitchen Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods by Eugenia Bone Mixed Canning and Preservation Methods DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles by Rockridge Press The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and Vegetables by Carol W. Costenbader Dehydration The Complete Idiot's Guide to Dehydrating Foods by Jeanette Hurt

WASTE NOT -WANT NOTFood Preservation Tips & Tricks

HANNAH WISE & REBECCA BEHRKEENE STATE COLLEGE DIETETIC INTERNS

Objectives1. Participants will be able to

name 3 different preservation techniques

2. Participants will learn how to make a fermented food

Outline● Icebreaker● Brief history of food preservation● Food preservation through different cultures● Preservation techniques● Food activity- Make your own sauerkraut! ● Discussion & conclusion

Timeline of food preservation

12,000 BC: Sun Drying

2000s: Chemical Preservatives

10,000 BC: Fermentation

600 ad: Jam

1400: Curing

1794: Refrigeration

1790s: Canning

Preservation through different cultures

SOUTH AMERICA, THE INCAS:

CHUNOS

Photograph by: David Stone, theculturetrip.com

Preservation through different cultures

GREENLAND,THE INUITS:

KIVIAK

Photo souce: phatual.com

Preservation through different cultures

NORTH AMERICAN TRIBE:

PEMMICAN

Photo source: thebestbeefjerky.org

Preservation through different cultures

BEDOUINS:

GHEE

Photo source: food.ndtv.com

Preservation through different cultures

BRAZIL:

FARINHA

Photo source: Foodsafetybrazil.org

PRESERVATION TECHNIQUES1. Freezing

2. Dehydration

3. Home Canning

4. Fermentation

www.pinterest.com

freezing- Quick- Easy- Versatile- Quality

www.designmom.com

Freezing Tips1. Blanch your vegetables

www.eatbydate.com

Freezing Tips2. Choose the right container

-size

-material

3. freeze in portions

4. Label product, date,

and amount

5. Solid pack or loose pack

www.theyummylife.comw

ww

.joyi

neve

ryse

ason

.com

Freezing Tips6. Use FIFO

7. Keep a freezer inventory

8. Keep coils clean

9. Proper seals

www.targetintegration.com

Advantages:

1. No risk of botulism2. Takes up less space3. No need for freezing,

refrigeration or canning equipment

4. Foods will keep for up to a year.

Dehydration

mycocreations.wordpress.com

DehydrationMethods:

- Chunks, slices or fruit leather- Lemon juice or ascorbic acid- Conventional oven, dehydrator or

sun

www.realmomnutrition.com

Home Canning: A brief history

www.encyclopediaofukraine.com

www.necliquepasici.com

Home Canning: a Brief HistoryWorld War II:

Propaganda encouraged “victory gardens” and canning of home grown produce.

nozo

mbi

esal

oud.

blog

spot

.com

Home CanningSo why can today?

- Save money- Build self

reliance- Lifelong

memories- Control

newlifeonahomestead.com

Home Canning1. Fill jars with acidic foods2. Cover with lids and boil until a seal forms3. Air is forced out of the jar

This action creates a vacuum seal and acidic environment where bacteria will not thrive.

wal

mar

t.com

Cooked: Fermentation

Fermentation

fermup.com

India: Lassi

eatreadandcook.blogspot.com

Bulgaria:Kefir

marinas-deli.com

Ukraine:Sauerkraut

haw

thor

neva

lleyf

arm

.org

Korea: Kimchi

ww

w.p

latin

gsan

dpai

rings

.com

Fermentation- Bacteria: Lactobacillaceae- Yeast: CO2 and alcohol- Molds: flavor

microbialfoods.org

FermentationIt’s good for your gut!

com

mon

fund

.nih

.gov

Homemade Sauerkraut

heal

thim

pact

new

s.co

m

Eat local nutritious foods throughout the year, try one new preservation

technique!

THANK YOU!!Photo source: polknc.org

References● Christensen, Emma. "How To Make Homemade Sauerkraut in a Mason Jar." Web log post. Kitchn. N.p., 16 Aug. 2015. Web. 1

June 2016. ● Garden-Robinson, Julie, Ph.D., R.D., L.R.D. Food Freezing Guide. Publication. Extension Service, North Dakota State

University. Fargo: North Dakota State U, 2013. 1-40. Print. ● Garden-Robinson, Julie, Ph.D., R.D., L.R.D. Food Preservation: Fact or Myth? Publication. Extension Service, North Dakota

State University. Fargo: North Dakota State U, 2015. 1-2. Print. ● "Fermented and Vegetables. A Global Perspective. Chapter 2." Fermented and Vegetables. A Global Perspective. Chapter 2.

N.p., n.d. Web. 22 June 2016. ● "Fermented Foods – Your Ultimate Guide to Fermented Food Lists." Mercola.com. N.p., n.d. Web. 22 June 2016. ● "FSIS." The Big Thaw. N.p., n.d. Web. 22 June 2016. ● "Home Canning Guide: Learn How to Can Your Own Food." Mother Earth News. N.p., n.d. Web. 22 June 2016. ● Nummer, Brian A., Ph.D. "Historical Origins of Food Preservation." National Center for Home Food Preservation. N.p., May

2002. Web. 22 June 2016. ● "PickYourOwn.org." Dehydration. N.p., n.d. Web. 22 June 2016. ● Stone, Jerry James. "How Canning Was Invented, and How It Changed the Way We Eat." Web log post. Kitchn. N.p., 13 Apr.

2015. Web. 1 June 2016. ● Stroller-Conrad, Jessica. "Canning History: When Propaganda Encouraged Patriotic Preserves." NPR. NPR, 3 Aug. 2012. Web.

22 June 2016.