Posts Tagged: Missy Gable

Local food movement drives interest in home food preservation

The UC Master Food Preserver program is teaching Californians how to safely preserve their summer bounty for winter consumption, reported Pamela Kan-Rice in Edible Sacramento magazine.

In years past, canning knowledge was passed down from grandmothers and mothers to children. Access to commercially canned and frozen fruits and vegetables put home food preservation on the back burner. The Master Food Preserver program was established in the 1980s, but is now seeing a surge in interest as consumers want more control over the sources and additives in their food.

"The UC Master Food Preserver Program serves as a reliable resource for research-based information on home food preservation," said Missy Gable, who overseas the program for UC Agriculture and Natural Resources.

Improperly preserved food can cause serious illness. Meats, vegetables and any food containing meats or vegetables - such as soup or spaghetti sauce - must be pressure-canned to prevent potentially fatal botulism. Incorrect procedures can allow micro organisms to spoil canned foods.

"Each UC Master Food Preserver volunteer understands food safety and the steps needed to safely preserve and store foods," Gable said. "They also understand the science behind home food preservation and help the public identify the best food preservation methods for the items they would like to store."

The Master Food Preserver Program is available in 10 California counties. Learn more about food preservation and find a local program on the UC ANR Master Food Preserver website.

It's been a tough year for gardeners, but don't despair

When Los Angeles Times columnist Sandy Banks shared her disappointment with her summer garden, she got words of encouragement straight from Missy Gable, the director of the UC's Statewide Master Gardener Program. Gable commiserated with Banks, saying her own homegrown tomatoes wound up with blossom end rot because of irrigation difficulties this year.

"I had the same experience that most people did," Gable said.

Banks began the 2014 summer gardening season like most home gardeners, full of hope and enthusiasm. But as fall approached she found herself with "a few spindly stalks of okra, a tangle of barren melon vines and a pepper plant loaded with misshapen pods."

Gable and another UC Cooperative Extension advisor, Janet Hartin, chalked up this year's garden frustrations in part to the state of California's water woes.

"A lot of people are calling and want to rip out their whole garden and just put in native plants," Hartin told the columnist.

But she and Gable assured the writer that vegetables are well worth the water it takes to grow them.

"... By growing fruits and vegetables, you're decreasing your carbon footprint," Gable said. "You're not using pesticides, not making trips to the grocery store.... The environmental and health benefits of home gardens are lasting and important."

Gable offered some suggestions to improve the chances for success:

• Add compost to the soil to provide nutrients and increase water-holding capacity
• Switch to water-conserving drip irrigation
• Insulate the soil surface with a thick layer of mulch
• Make careful planting decisions

"(Gable) steered me to a bevy of experts who take questions by email and phone through the University of California's Cooperative Extension Master Gardener program. I've bookmarked local planting guides and advice online at http://www.ucanr.edu," Banks wrote.

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