Archive Nut, Prune and Olive Programs

Back to Sites & Content
UC Master Food Preservers of Solano and Yolo Counties: Page

Canning Vegetables

Pressure canning is the only safe method for processing shelf stable low-acid food with a pH higher than 4.6.
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Preserving Meat and Fish

Meats and fish may be canned, dehydrated, hot smoked or frozen. Pressure canning is the only safe canning method for processing shelf stable low-acid food with a pH higher than 4.6.
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Dessert Toppings

Black Forest Macaroon Conserve 2020 Blackberry Liqueur Syrup 2020 Chocolate Raspberry Sundae Topper 2020 Danish Cherry Sauce 2020 Maple Strawberry Smooch 2020 Peach Rum Sauce 2020 Praline Syrup 2020 Spiced Honey 2020 Sunshine Citrus Sauce 2020 Dessert Toppings...
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Vinegars

Cranberry Orange Vinegar Flavored Vinegars...
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Soups

Cuban Black Bean Soup 2020 Split Pea Soup 2020 Soups - How Do I?
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Citrus

Enjoy these tart and sweet recipes all year long! Lemon Curd Low Sugar Orange Marmalade Amalia's Preserved Lemon Chicken Spiced Orange Jelly Sunshine Citrus Sauce Candied Orange Peel Candied Orange Peel & Ginger Preserved Citrus Peel Preserved Lemons Pomona Pectin Classic Orange Marmalade Preserving...
View Page
UC Master Food Preservers of Solano and Yolo Counties: Page

Cheese

Making Mozzarella Cheese at Home (PowerPoint PDF) Making Soft Cheeses New Mexico State University Homemade Cheese Oregon State University Cheese Penn State University Cheesemaking at Home University of Alaska Making Mozzarella Sacramento MFP Cheese Book...
View Page