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Sat 15-May Food Preservation by Susan Farley, Nutrition and Health and Safety Educator, Dg. County Extension - Shared screen with speaker view
Sharon Ashworth
04:19
This morning's presentation will begin at 10:15. Welcome!
Sharon Ashworth
23:45
This presentation will be recorded and uploaded to the Extension Master Gardener YouTube channel: https://www.youtube.com/channel/UCNnaCjm5pTLTletODYr3fWQ
Margaret Kramar
33:34
Is it still possible to have the pressure gauge checked at the Extension office? Do we need an appointment or is there a special date?
Sharon Ashworth
40:06
K-State rapid response link: https://www.rrc.k-state.edu/preservation/
Nancy
43:30
Please explain the statement "recipes before 1994 are unsafe'; I've used recipes from Gma and others for years. What part of the recipes are determined unsafe?? I've always thought the older recipes are better than trendt new ones??
Andrea Zuercher
47:37
I have a question about removing air bubbles. It seems that sometimes when I do this, I’m actually introducing more air into the contents. Please explain if there’s a technique to follow. Thanks!
Sharon Ashworth
53:29
National Center for Food Preservation: https://nchfp.uga.edu/
Sharon Ashworth
57:51
K-State pickling info: https://www.rrc.k-state.edu/preservation/pickling.html
Sara Vancil
01:00:50
What is the most up to date recommendation for jar preparation?
Margaret Kramar
01:01:32
I glanced at the link and it does not say anything specific about having pressure gauges checked. Thanks.
Cindy Hornberger
01:01:47
I love to dehydrate my cherry tomatoes and then I freeze them in quart freezer bags. Is that ok?
Cindy Hornberger
01:02:35
I was taught not to wash the blueberries before freezing. What is the correct answer?
Jeanne Klein
01:02:54
I can no longer find freezer paper in stores for freezing meats. What's a good alternative?
Nancy
01:04:07
I love the single layer "flash freezing" for fruit, esp blackberries and raspberries, then measure and bag them in 2 or 4 cup qtys.
Sharon Ashworth
01:08:28
Univ. of Idaho info on infused oils: https://www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf
Thelma Simons
01:13:16
How long are frozen veggies or fruit good in the freezer?
Nancy
01:15:01
Please repeat the fill levels for jars, and is that for product or liquid? (I've been marked down by Fair judges for wrong level, either too much or too little!)
Cindy Hornberger
01:23:14
We didn't talk about storing root vegetables. Any tips for storing potatoes, onions, carrots?
DEBORAH
01:23:38
You can get freezer paper on Amazon
Margaret Kramar
01:25:20
Did you say it's no longer necessary to boil lids?
Nancy
01:27:13
Repeat the warning about cheap lid flats; a friend ordered a large qty online last year when there was shortage (made in China) and they failed.
Leesa
01:28:49
Is it difficult to preserve juices?
Stacie Wilson
01:29:14
I have a new presto pressure canner. I am also have never pressure canned do I still need to have the gauge checked? Also how do we know what elevation we are at?
patricia lechtenberg
01:29:21
Target DID have freezer paper in stock recently -- call before you go to check present stock -- delivery by postal delivery and truck very much delayed.
Cindy Hornberger
01:29:31
Dillons on Wakarusa had wide mouth lids yesterday, but not narrow.
patricia lechtenberg
01:29:46
Might also check Cottins for freezer paper.
Nancy
01:29:49
You're right about checking stores, last summer I scoured all over for pickling lime, finally found it at Orshclens of all places.
Sara Vancil
01:29:50
I made cranberry juice concentrate last winter!
janycenuckolls
01:29:56
Can you reuse lids?
Cindy Hornberger
01:31:22
Presto makes an induction cooktop canner
Margie Dyck she/her
01:31:35
great information. Thank You Susan!
Nancy
01:31:59
Thank you!!
Leesa
01:32:06
Thank you!
Margaret Kramar
01:32:54
Great presentation!
patricia lechtenberg
01:33:36
Thank you, Susan, very informative.
Mary Dillon
01:35:02
Terrific info and great presentation. especially the video at the beginning. Thank you