PPT-Freezing Applesauce National Center for Home Food Preservation

httpnchfpugaedu This slide show is a photographic description of steps in freezing applesauce at home Additional information on freezing fruits and fruit products at home can be found in So Easy to Preserve . 12 cups chopped tomatillos1 cup canning salt3 cups finely chopped jicama2 quarts water3 cups chopped onion6 tablespoons whole mixed pickling spice6 cups chopped plum-type tomatoes1 tablespoon crushed New Food Preservation . Project Resources. Leia Kedem, MS, RD. Jenna Smith, MPH, RD. Mary Liz Wright, MA. Nutrition & Wellness Educators. Accessing Project Manual. UI Extension website (. http://web.extension.illinois.edu. Lecturer Dr. . Kamal. E. M. . Elkahlout. Assistant Prof. of . Biotechnology. 1. CHAPTER . 8. Preservation of Microorganisms Collections. 2. Culture Preservation. Streptomyces aureofaciens NRRL 2209 was the first microorganism deposited in a culture collection in support of a microbially based patent application.. National Center for Home Food PreservationJudging Home Preserved Foods - p. ivAppendix A.Suggested Guidelines for Fairs or Competitive Judging Events......48Appendix B.Home Canning Summary Sheets for Discuss – What do you remember from Intro to Ag? What is Farm to Fork?. Why is it important? . . Review – what order do these go in? . PACKER. DISTRIBUTOR. CONSUMER. WHOLESALER. TRUCKER. HARVESTER. http://nchfp.uga.edu. This slide show is a photographic description of steps in freezing . applesauce at . home. . Additional information . on freezing . fruits and fruit products . at home can be found in So Easy to Preserve, . http://nchfp.uga.edu. Disclaimers. This slide show is a description of . principles and considerations in food dehydration at . home. . It is not intended to be . complete directions or instruction for drying specific foods. It was developed to help educators teach classes in home food dehydration.. Project Resources. Leia Kedem, MS, RD. Jenna Smith, MPH, RD. Mary Liz Wright, MA. Nutrition & Wellness Educators. Accessing Project Manual. UI Extension website (. http://web.extension.illinois.edu. Freezing . Fruits and Vegetables. Empowerment Through Education. Today’s Topics. Basics of freezing fruits and vegetables. Preventing fruits from discoloring. Blanching vegetables. Packaging frozen fruits and vegetables. Ch. 28. Objectives:. Describe the effect of freezing on foods. Identify and describe commercial freezing methods. Demonstrate how to choose and package foods for freezing at home. Explain the role of sublimation in freeze-drying. Drying. Irradiation. Chemical preservation. Food Preservation. Food preservation involves the action taken to maintain foods with the desired properties or nature for as long as possible.. The main reasons for food preservation are to overcome inappropriate planning in agriculture, produce value-added products, and provide variation in diet.. Traditional . methods . of . preservation. Traditional methods of food preservation began from the essential need to store supplies when they were plentiful and to keep the food fresh for as long as possible to last through the winter months. . fishery products. Dr.. R. K. . Jaiswal. Asstt. . Prof.-cum-Jr. Scientist. Dept. of Livestock Products Technology. Bihar Veterinary College. Bihar Animal Sciences University. Patna-800014 (Bihar). Introduction. To understand why food is processed or preserved. To state the aims of preserving foods. To outline the different methods of preserving foods . To develop a set of guidelines for home freezing . Processed Foods.