Test PB Collection: FTE

Fermentation is the process where microorganisms are encouraged to grow in foods producing desirable changes in flavor, texture and appearance. The process for vegetables begins with a salt solution and takes 2 to 7 weeks. The finished product has a pH of 4.

Dehydration is the least expensive food preservation method available--it is also the oldest. Drying removes moisture so pathogens and spoilage organisms cannot grow. Food can be dehydrated in the sun or an electric food dehydrator.

Cold temperatures slow the rate of food spoilage. Freezing extends the shelf life of food for up to a year and retains much of the flavor and nutritive value. Our first tip on refrigerators and freezers is to make sure they are keeping your products cold enough.

Because most fruits are naturally high in acid, they are safe to can in a boiling water or steam canner. Acidic foods have a pH of 4.

Pressure canning is the only safe method for processing shelf stable low-acid food with a pH higher than 4.6.

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.

Do you own a Dial-Gauge Pressure Canner? Pressure canners need to be tested annually to ensure dial gauges are accurate. If your dial gauge is not accurate, it is not correctly reading pressure which may result in under or over processing and unsafe food.

Videos from recent presentations in collaboration with Yolo County Library, as well as some from our archives, are here. Click the title link to download the presentation

Most gardening books, catalogs, and seed packets refer to plant hardiness zones, climate zones, or growing zones. Temperature hardiness climate zones are based on normally expected high and low temperatures and serve as guides to help you know which plants will grow where you live.

...