1. K-State home
  2. »Research and Extension
  3. »Rawlins County
  4. »Health and Nutrition
  5. »Food

Rawlins County

Food

Canning and Freezing

Home canning of foods is done using two processing methods based on the type of food being canned. Low acid foods, such as vegetables and all meats, must be pressure canned. High acid foods, such as fruits, tomatoes, pickled foods, jams and jellies, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.

 Canning Tips 

Canning Low Acid Foods

Canning High Acid Foods

Tomatoes and Tomato-based Products

Freezing food is easy, convenient, and the least time-consuming food preservation method. 

Freezing does not kill bacteria, it only slows down the growth of bacteria and slows the enzyme activity which can affect the quality of the food. Freezing will affect the texture of any food because the water in the food expands and breaks cell walls. This results in softer products, especially in fruit. Quality is also affected by fluctuating temperatures during freezer storage. Foods may thaw slightly, then refreeze and ice crystals form on the package. For best storage, keep the freezer below 0°F.

How to Freeze Food

Kansas State University publications

 

Other Resources

When the Freezer Stops

Cooking and Baking

The following articles are taken from tastebud -- Food for Thought!, a Kansas City culinary magazine. "Ask the Expert" appears each month.

More articles by Master Food Volunteers:

Other Resources:

Food Safety

Garlic- and Herb- Infused Oils at Home

Making flavored oils at home with garlic or herbs can be a tasty addition to many meals. But if not done safely, these oils can lead to botulism. New research from University of Idaho gives a new method to make these oils safely at home.

Read More...

ABCs of GMOs

Learn more about GMOs from the University of Illinois in the webinar series below. The total viewing time for all four webinars is 29 minutes.

 

Holiday Food Safety Success Kit

The holidays are approaching fast! Keep your family healthy with these tips for making your meals safe, fun, easy and tasty.

Read More..

Listeria Outbreak in Commercial Caramel Apples

CDC is collaborating with public health officials in several states and with the U.S. Food and Drug Administration (FDA) to investigate an outbreak of Listeriamonocytogenes infections (listeriosis) linked to commercially produced, prepackaged caramel apples. Listeria can cause a serious, life-threatening illness.

Read More...

Food Safety Professional Development

Are you interested in advancing your education in Food Science or maybe getting a degree in Public Health? How about just learning about food preservation or other food safety topics? Here are some ideas to help you further your education.