- Author: Jennifer Codron, UC Master Food Preserver
- Editor: Jennifer Hopkins
Lately, I've been experimenting with making jam the “old fashioned way,” which means a long cooking time and no added pectin. I'm finding that the fruit's flavor is much more concentrated and the jam has an extra layer of richness that I don't taste from jams made with added pectin. These jams require quite a bit of sugar, so you may prefer to use a low or no sugar pectin to reduce the sweetness.
Today I made raspberry jam using the Ball Complete Book of Home Preserving (2016) recipe, Berry Jam, pg. 23. After purchasing the raspberries at my local farmer's market, cleaning and sanitizing the kitchen and gathering my canning supplies...
- Author: Bradley Hanson
A group of crop pest management and food safety researchers across the U.S. is currently gathering grower and ag industry information on field equipment sanitation practices with the ultimate goal of designing research to address needs of the agricultural industry and consumers.
My interest in California is largely driven by concerns about spreading seeds of the CDFA "A-list" parasitic weeds branched broomrape and related species in processing tomato, a topic with lots of current research. However, the risks of moving new pests around on field...
- Author: Gwenael Engelskirchen
- Author: Kristen Farrar
The holiday meal season is often a busy time for food hubs – entities that handle the aggregation, distribution and/or marketing of source-identified regional food – as restaurants, retailers and consumers fill their tables and shelves with an abundance of fresh, local products. However, the subsequent winter months can provide a valuable time for reflection and re-evaluation of a food hub's systems and processes. In this spirit, it may be helpful to remind people working at food hubs that University of California Sustainable Agriculture Research and Education Program (UC SAREP) offers a suite of food-safety resources – in English and in Spanish – on its...
- Author: Pamela Kan-Rice
UC, The Organic Center, University of Rhode Island partner on $3.5m food-safety study for organic produce growers
Grazing sheep and other livestock can help convert cover crops to fertilizer for orchard crops. To develop best management practices, the University of California and The Organic Center are collaborating on research to help organic orchard growers safely incorporate livestock grazing into their farming practices. The project is funded by a $2 million grant recently awarded through the U.S. Department of Agriculture's Organic Agriculture Research and Extension Initiative research program.
Interest in grazing livestock...
/h3>- Author: Michael Cahn
- Contributor: David Chambers
- Contributor: Tom Lockhart
- Contributor: Noe Cabrera
Minimizing suspended sediments in irrigation runoff is desirable for several reasons. For growers reusing tailwater for watering their crops, they must assure that the water has minimal food safety risks by testing it for generic E coli and/or treating it with chlorine. The concentration of free (or reactive) chlorine is reduced when tailwater contains a high concentration of suspended sediments. Treating a large volume of tailwater with chlorine can be a significant expense over a season so it is important to be able to remove as much of the suspended sediments as possible before treatment.
A second reason is that water quality regulations under Agriculture discharge Order 4.0 requires...