Health and wellbeing in Clearwater County
Health and wellbeing
Family and consumer sciences programs work to improve the quality of life of adults, children and families — specifically through healthy lifestyles, nutrition, food safety and financial management. Contact the UI Extension, Clearwater County office at clearwater@uidaho.edu or 208-476-4434 for information on current classes and programs.
Home food preservation
UI Extension is your source for current and safe recommendations for preserving foods at home. Canning, freezing and drying food are the most common methods for preserving foods at home today.
Canning
Canning is the process of applying heat to food that’s sealed in a jar in order to destroy any microorganisms that can cause food spoilage. Proper canning techniques stop this spoilage by heating the food for a specific period of time and killing these unwanted microorganisms. During the canning process, air is driven from the jar and a vacuum is formed as the jar cools and seals.
Pressure canning uses a large kettle that produces steam in a locked compartment. The filled jars in the kettle reach an internal temperature of 240 degrees under a specific pressure (stated in pounds) that’s measured with a dial gauge or weighted gauge on the pressure-canner cover. Use a pressure canner for processing vegetables and other low-acid foods, such as meat, poultry and fish.
Water-bath canning, sometimes referred to as hot water canning, uses a large kettle of boiling water. Filled jars are submerged in the water and heated to an internal temperature of 212 degrees for a specific period of time. Use this method for processing high-acid foods, such as fruit, items made from fruit, pickles, pickled food and tomatoes.
You should have your pressure canner dial gauge tested at least once a year. The UI Extension, Clearwater County office can test canner gauges for you. Contact us for details.
Freezing
Freezing foods is the art of preparing, packaging, and freezing foods at their peak of freshness. You can freeze most fresh vegetables and fruits, meats and fish, breads and cakes, and clear soups and casseroles. The keys to freezing food are to make sure it’s absolutely fresh, that you freeze it as quickly as possible and that you keep it at a proper frozen temperature (0 degrees).
Drying
Drying is the oldest method known for preserving food. When you dry food, you expose the food to a temperature that’s high enough to remove the moisture but low enough that it doesn’t cook. Good air circulation assists in evenly drying the food.
Related resources
- Canning fruits, PNW 199
- Canning meat, poultry and game, PNW 361
- Canning seafood, PNW 194
- Canning tomatoes and tomato products, PNW 300
- Canning vegetables, PNW 172
- Freezing fruits and vegetables, PNW 214
- Pickling vegetables, PNW 355
- Salsa recipes for canning, PNW 395
- Using and caring for your pressure canner, PNW421
- USDA complete guide to home canning