Americans' interest in traditional homemaking activities – gardening, cooking, baking bread and canning – has risen dramatically over the last few months, according to Google Trends.
Getting reliable information is particularly important when it comes to home food preservation. But internet search results don't always display research-based information at the top. Using the wrong procedure won't qualify as a hilarious Pinterest Fail; it can be fatal.
To make reliable home food preservation how-to videos easy to find, a team of UC Cooperative Extension professionals and volunteers reviewed and aggregated research-based food preservation videos produced by Cooperative Extension programs across the nation on one website – http://ucanr.edu/MFPvideolibrary.
UC Cooperative Extension has compiled a video library on research-based home food preservation at http://ucanr.edu/MFPvideolibrary.
“As far as we can tell, this site is the only website with a full collection of food safety and food preservation videos from the Cooperative Extension system,” said UCCE Master Food Preserver coordinator Sue Mosbacher. In partnership with states, counties and universities, the USDA's Cooperative Extension system provides higher education to farmers, ranchers, communities, youth and families. In California, UC Cooperative Extension is part of UC Agriculture and Natural Resources.
The videos are divided into 10 categories: food safety, food preservation methods, jam & jelly, pickle & ferment, dehydrate, refrigerate & freeze, can fruit, can tomatoes, can vegetables and preserve meat & fish.
The UC Cooperative Extension Master Food Preserver Program trains and certifies volunteers to teach the public about food preservation techniques and safety. Certified UC Master Food Preservers typically hold community classes to extend the information. During the COVID-19 crisis, in-person classes have been canceled, so video-based learning is critical to educating families who are interested in the craft.
Safety is key to home food preservation.
Mosbacher, who leads the UC Master Food Preserver Programs in Sacramento, Amador and Calaveras counties, coordinated the collection and developed the website, along with Jan Fetler, a UC Master Food Preserver volunteer in Sacramento County. Orange County's UC Master Food Preserver coordinator Colleen Clemons created a list of all state Extension offices with food preservation videos on YouTube and gathered the YouTube addresses. The video list was divided among 15 volunteers who reviewed and selected the most appropriate content for the collection. El Dorado County's UCCE office staff administrator Robin Cleveland and Nancy Star tested all the website links. San Luis Obispo County UC Master Food Preserver coordinator Dana Ravalen is writing the video descriptions.
Dustin Blakey, director of UC Cooperative Extension in Inyo and Mono counties and coordinator of the local Master Food Preserver volunteers, created one of the videos in the collection. In seven minutes, Blakey outlines the process of preserving dry beans. (View the video below.)
“Right now, with people losing their jobs, if you have a pressure canner, you can buy a five-pound bag of beans for $5 and make 16 cans of beans,” Blakey said. “If you have the equipment and jars, it's a great way to preserve the food and then this summer, you have it ready to go.”
Blakey said he and his team will be producing more home food preservation videos in the future.
“What if, today, we were grateful for everything?” asks Charlie Brown.
You don't need to be a beloved cartoon character to understand the meaning of Thanksgiving. Giving thanks seems like an excellent goal for this year's celebration … and every day, really. Here are some important steps for a healthy, delicious and memorable holiday.
First, be safe Millions of Americans will be celebrating this Thanksgiving. Foodborne illness is a real concern. So, let's make sure everybody enjoys the meal and doesn't get ill.
From safely thawing a turkey to making sure it's properly cooked, the Food and Drug Administration (FDA) offers a range of tips to keep your holiday safe. (One hint: take care with the stuffing). The USDA's famous Meat & Poultry Hotline will remain open on Thanksgiving Day until 11 a.m. PST; their team of experts is on hand to answer any questions you may have.
No, Thanksgiving feast would be complete without pie. Whether you're a sweet potato or pumpkin pie fan, good crust is essential. Making a good pie crust isn't rocket science...but it does involve molecular science. In this video, University of California researcher Amy Rowat uses science to show you how to make the best pie crust ever.
Second, savor the meal
Did you know that there's a science to eating? Before you pile lots of food on your plate, take time to consider these seven steps from University of California scientists and researchers; they will assure that you savor every bite of your meal.
Third, don't waste
Enjoy your meal, but make it a point to reduce food waste this holiday season.
“Food waste presents a major challenge in the United States. Estimates suggest that up to 40% of the food produced nationally never gets consumed, causing substantial economic and environmental harms. Wasted food utilizes vast quantities of precious land, water and human resources, yet rather than nourishing people, it feeds landfills, producing methane gasses that poison the environment. Much of the food waste (43%) occurs at the household level.”
We sought out experts from UC ANR's Master Food Preserver Program for advice on how to use leftovers. Some takeaways: refer to this food storage chart to determine how long you can safety store leftover food. For more tips, click here. Leftover turkey can be used to make a delicious homemade stock that can serve as the base for additional meals. We provide a recipe and information about how to safely preserve stock here.
However you celebrate Thanksgiving, the staff of UC ANR wishes you a safe, happy and healthy holiday.
Editor's Note: UC Agriculture and Natural Resources (UC ANR) researchers and educators draw on local expertise to conduct agricultural, environmental, economic, youth development and nutrition research that helps California thrive. We operate the 4-H, Master Gardener and Master Food Preserver Programs. We live where you live. Learn more here. Are you a #veteran or #beginning farmer interested in learning more about poultry production? UC ANR is co-hosting a series of poultry workshops beginning in December and throughout 2017. Get the details here.
Learn more about native and indigenous foods from Valerie Segrest of the Muckleshoot Tribe in the Pacific Northwest; the post appears on the UC Food Observer blog.
What's one way to combat food waste, save money, and expand food knowledge? Ask a UC Master Food Preserver.
Or rather, have a group of dedicated volunteers do a hands-on demo at a CSA pick-up location. Tanaka Farms, located in Orange County, did just that. The farm's Community Supported Agriculture program delivers more than 1,600 produce boxes a month to a subscriber base that is highly motivated to prepare and cook food. Educating their customers is a mission of Tanaka Farms CSA as well as a tenet of the UC Master Food Preserver Program.
A sample Community Supported Agriculture (CSA) box. (Photo: Tanaka Farms)
Working with Patty Nagatoshi, Tanaka Farms CSA program coordinator, UC Master Food Preserver volunteers have already held two workshops for CSA customers. These classes were tailored to preserving the contents of the CSA box, since CSA members often struggle to find a use for every item they receive. Volunteers handed out a list of suggested recipes as a reference after the workshops. These classes are helping customers to maximize their bounty while also cutting down on wasted food.
UC Master Food Preserver Volunteers demonstrate ways to use CSA produce. (Photo: UC Master Food Preserver Program of Orange County)
Additionally, Master Food Preserver volunteers held demonstrations at the farm's Strawberry and Corn Festivals. There they demonstrated dehydrating strawberry fruit leather, making strawberry freezer jam, canning corn relish and making corn broth.
Crushing strawberries for strawberry jam. (Photo: UC Master Food Preserver Program of Orange County)
These off-site demos are a prime example of bringing safe, reputable information directly to the public. Preserve today, relish tomorrow!
Posted on Wednesday, September 13, 2017 at 8:56 AM
“Food waste presents a major challenge in the United States. Estimates suggest that up to 40% of the food produced nationally never gets consumed, causing substantial economic and environmental harms. Wasted food utilizes vast quantities of precious land, water and human resources, yet rather than nourishing people, it feeds landfills, producing methane gasses that poison the environment. Much of the food waste (43%) occurs at the household level."
This poster played an important role in discouraging food waste and encouraging food conservation on the American home front during World War I. Noted artist Edward Penfield created the poster. It's held in the Library of Congress, Prints and Photographs Division.
What history can teach us
Here's my take on food waste. It goes back in part to lessons I've learned from studying World War I (WWI), when the American government set food conservation goals (along with goals for local food production via Liberty – later Victory – Gardens). I'm a big proponent of both reducing food waste and producing more food in communities via school, home and community gardens. Big point: the World War I poster included in this post has advice we'd be well served to heed today.
It's an iconic poster from World War 1. Food…don't waste it. The image is regularly shared on Twitter and Facebook.
Poster from the collection of the Museum of Ventura County. (Credit: Aysen Tan)
Period piece or photoshopped image?
The original was produced in 1919 by the United States Food Administration, under the direction of the newly appointed food “czar” – Herbert Hoover.
The poster was reissued during World War II. It's been revised in recent years by individuals and organizations interested in encouraging an ethos incorporating local foods and sustainability.
While I'm the UC Food Observer, I also dabble in the history of wartime poster art. I'm often asked if this is a contemporary mock-up made to look and feel vintage.
It's not a mock-up. It's the real deal, produced 95 years ago, with messages we should embrace today.
The original poster: Yes: ‘buy local foods' is rule 4
The original poster has six rules that we'd be well served to follow today. The fourth rule – buy local foods – is somewhat of a surprise to people today, because the notion of buying local seems somewhat modern. But in WWI, the U.S. government encouraged the local production and consumption of food, in part, to free trains to more effectively ship troops and war matériel.
Tackling food waste through preservation: today's Master Food Preserver Program
Many land grant institutions, including the University of California, host master food preserver programs. These programs teach best practices on food safety and preservation to volunteers. The extensive training program prepares the volunteers to work in their community educating others on the safe practices of food preservation, including pickling, drying, freezing, canning and fruit preserves.
Thinking about gardening? Do we have resources for you!
The University of California sponsors the state's Master Gardener Program, which fields more than 5,000 volunteers in communities across the state. The Master Gardener Program is a national program, housed at the land grant institution in each state, but it's also connected to the USDA. Free gardening resources are available here. Advice to grow by…just ask.
Food waste is both an ethical and environmental issue. It should concern us that we wastenearly 40% of the food we produce and purchase in this food-abundant nation.
For an interesting comparative statistic, consider this: our nation produced about 40% of the fruits and vegetables we consumed on the American home front in World War II in school, home, community and workplace gardens. That was the result of the iconic Victory Garden program (which actually got its start in WW1).
Three messages then: participate in the national effort, commit to wasting less food, and if you can, produce some food of your own.
Notes: There are many additional resources about #foodwaste.
Connect: ReFED, a collaboration of nonprofit, government, business and foundation leaders, released a report in 2016 that identifies a number of potential solutions to the food waste challenge.
Tomatoes, garlic, and peppers are three key ingredients in most salsa recipes. (Photo: UnSplash)
May is typically a month filled with family gatherings and festive celebrations. With Cinco de Mayo at your heels, maybe your appetite for salsa has been whetted and you're craving more. Or perhaps you're planning ahead for Memorial Day and want the perfect snack for that social gathering. No matter what holiday is on your mind, isn't it nice to crack open a jar of home-preserved salsa for any snacking occasion?
Here are three simple steps to having homemade salsa any time of the year.
Step 1 (optional): Grow the ingredients
Take the process from tomato trellises to taste buds by planting a salsa garden this time of year. Get started with a salsa staple like tomatoes. There are great published references for growing tomatoes, but if you have further questions, ask a UC Master Gardener volunteer in your county.
3 quarts tomatoes (about 12 medium tomatoes), washed, peeled, cored, and chopped 3 cups onions (about 3 medium onions), chopped 1 ½ cups long green sweet peppers (about 4 Anaheim peppers), washed, seeded and chopped. Note: Sweet bell peppers may be substituted for long green peppers 6 tablespoons small hot red peppers (about 6 Jalapeno peppers), washed, seeded, and finely chopped 4 cloves garlic, finely chopped 2 12-oz cans tomato paste 2 cups commercially bottled lemon juice 1 tablespoon salt 1 tablespoon sugar 1 tablespoon ground cumin (optional) 2 tablespoons oregano leaves (optional) 1 teaspoon black pepper
Wash hands and work surfaces, and then prepare ingredients.
Combine all ingredients in a large saucepan.
Bring to a boil, stirring frequently.
Reduce heat and simmer 30 minutes, stirring occasionally.
Ladle hot salsa into pint jars, leaving a 1/2–inch headspace.
Wipe rims of jars with a dampened clean paper towel and apply two-piece metal canning lids.
Process 15 minutes in a water bath canner at altitudes up to 1000 feet. Above 1000 feet, increase processing time by 1 minute for every additional 1000-foot increase in altitude.
Let jars cool undisturbed for 12 to 24 hours, then check seals.
If you haven't canned before (or even if you have), turn to a local UC Master Food Preserver Program near you as a friendly resource.
Step 3: Eat the contents
Well, you are probably already very familiar with carrying out this step! Do it with confidence knowing that you followed a safe, home preservation process.
Whether you grow or buy, it is always fun to make and share your own jar. Are you craving salsa yet?