by Colleen Young, MFP Co-Coordinator If you find yourself with extra peaches this summer, this a great way to use them up. Not to mention it is a favorite of some of my best friends. If it is a little too spicy for you just use 1 teaspoon of the hot pepper flakes. It is excellent on poultry and pork…
Join Us!We host classes for the community to share research-based, validated information about food safety, high-acid canning, pickling, fermenting, low-acid canning, dehydrating, and more. If you would like to be notified of upcoming events, join our mailing list. Please visit the links below to learn…
Preserve It! Summer With Watermelon! by UCCE Master Food Preserver Laurie Lewis Nothing quenches thirst in the heat of the summer as a sweet watermelon can. Who else has childhood memories holding a generous slice in your hands, biting into the fruit as the juice ran down both arms?Watermelon Rinds…
Preserve It! Freezing eggs is a viable and safe option by UCCE Master Food Preserver of El Dorado County Laurie Lewis Eggs: Such a perfect source of nutrition, a complete protein in a small oval shell. If you have fresh eggs from your own chickens or a local source, that’s wonderful…
Preserve It! Properly using canning jars helps ensure a safe outcome by UCCE Master Food Preserver of El Dorado County Laurie Lewis We are well into spring, heading toward summer. Seed catalogs were dog-eared months ago, seed packets are in a basket (or perhaps already opened…
Among community gardens in Butte County, The Garden at St. Timothy’s in Gridley is notable for offering people a full-circle experience, from growing, gleaning, and preserving food, to composting food waste.
This is a handout created for a Master Food Preserver workshop on lacto-fermentation. It describes the (mostly simple) math needed to calculate a desired concentration of salt brine for vegetable fermentation. It also includes some conversions from metric to US units.
Video LibraryThis collection of videos from University Extension offices nationwide provides online educational materials on food safety and preservation topics.Publications LibraryThis collection of documents from University Extension offices nationwide provides online educational materials on food safety…
Preserve It! Beware (and be aware) of vinegar with low acidity on store shelves by UCCE Master Food Preserver Laurie Lewis There’s a concern that, in the past few years, we have been seeing white vinegar with 4-percent acidity on store shelves. All our tested, safe recipes for home food…
