UCCE Master Food Preservers Public Class
UCCE Master Food Preservers Present -
Preserving the Season: Fall Fruits and Vegetables
Date: October 16, 2014
Time(s) 3:00 -5:00 OR 6:30-8:00 p.m.
Location: South Coast Research Extension Center
7601 Irvine Blvd
Irvine, CA 92618
In this hands-on class we will make Carrot-Fennel soup and Pear Port Thyme\ conserve. We will be using both pressure canning and water bath canning methods in this class.
Handouts with additional instructions and recipes will be provided. This is also a great opportunity to bring all your questions for our Master Food Preservers!
The class is limited to the first 24 registrants per session. Please register and pay online by October 14, 2014. If you have any questions, please email us at:email@example.com.
Map to our location:
Preserving the Season's Bounty - Fermenting & Pickling
Now that summer is almost over, and you are harvesting your summer vegetables, it would be a good time to preserve them by pickling or fermenting. Here is some general information from the Center for Home Food Preservation.
Preparing and Canning Fermented and Pickled Foods
The many varieties of pickled and fermented foods are classified by ingredients and method of preparation. Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.
Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.
Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.
- Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
- Use only recipes with tested proportions of ingredients.
- There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.
Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.
Fun Fruits & Vegetables to Pickle
Here are some 'not your ordinary' pickling recipes. These can all be water bath canned and are fairly easy to make.
- Beet and Onion Pickles
- Cinnamon Watermelon Rind Pickles
- Dill Pickles
- Pickled Carrots
- Spiced Apple Rings
- Pickled Peppers
These pickling recipes and more can be found at the
From the Helpline
Ever wonder what questions other Food Preservers ask? Here are answers to commonly asked questions....