Izard County Family and Consumer Science Agent Elizabeth Daigle participated in a two-day training on food preservation. The event was conducted by the University of Arkansas food preservation specialist team in Conway, Ark. The group activities included an Introduction to the pressure canning equipment, an Introduction to water bath canning for jams and jellies, and an Introduction to freezing and dehydrating.
The pressure canning technique of preserving pork chunks and chicken was learned in this class. The meat canning method can be used for bear, beef, veal, lamb, pork, or venison. Meat canning has been a long tradition of preserving meat for generations.
Hot water bath canning is the most common method used by most households. Not all items can be preserved by hot water canning method. Follow all food safety and researched-based guidelines to ensure you have followed the correct method and not caused any bacteria to grow in your canned items. The key factor to home preservation is to ensure no microorganism can cause food spoilage including molds, yeasts, and bacteria.
A valuable resource tool that you and your family will need to begin your journey for food preservation is a book called So Easy to Preserve. The book has been compiled by the Cooperative Extension, The University of Georgia. The cost of the book is $20.00 and contains information about Pressure Canning, hot water bath, freezing and drying. This excellent source of information will answer each question regarding food preservation. The book can be ordered directly from the University of Georgia. You may pick up the order form from the Izard County Cooperative Extension Office if you are not able to locate the form on the Internet.
If you have any food preservation questions, please feel free to contact Elizabeth Daigle at the Izard County Cooperative Extension office at (870) 368-4323.
