Extension Explores Preserving Gifts Safely | |
Beans, Beans, Beans Contest Winner
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Congratulations to our Green Bean Winner, Dana Evans from Warren County! She canned a total of 49 quarts! Wow! Great Job! Keep up the good work! We sure are proud of you! | |
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Preserving Gifts Contest Information
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It’s beginning to look a lot like the holidays and gift-giving is just around the corner. Have you ever considered giving some of your prized home-canned products?
Send in a picture of your jars ready to be gifted. Photos will be judged on product and creativity of gift presentation.
Email a picture of your 2022 home canned pickles along with your name & county. Send to Paula May by August 26, 2022
The winning photo and participant will be featured in the September Extension Explores newsletter with the winner receiving pickling spices and supplies.
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It's Fair Time in Tennessee!
It’s almost summer which means fair season is right around the corner! Save the date for your county fair and get ready to bring your best home preserved items! Click the images below to see them in a PDF document. We have also listed the upcoming fairs in Middle Tennessee along with their dates and websites.
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White County Fair
September 2-10
Website
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Coffee County Fair
September 3-10
Website
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Warren County Fair
September 9-17
Website
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Sequatchie County Fair
September10-17
Website
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Robertson County Fair
September 20-24
Website
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Gardening Tips
Lucas Holman, Warren County Extension Agricultural Agent & County Director shares information on how its green time in Tennessee!
"I truly believe that greens planted in the fall do better than when they are planted in the spring. We have less insects and they seem to sweeten up after a light frost. If they get enough size on them, you can have greens most of the winter. I remember picking collards in the middle of January two years ago.
In middle Tennessee I have had the best luck planting greens during the month of September. I try to plant them on a day when there is a definite chance of rain. Try broadcasting the seed with a little sand and then gently rake soil over them. Depending on the heat and the chances of rain you may have to help get them established until the temperatures cool down. Typically, we get enough rain and the weather cools of enough for them to take off great. Some examples of things you can plant now are lettuce, spinach, collards, and turnips. Shouldn’t we all be eating a few more greens during the winter?
Finally, be sure and contact your local Extension office if you have other questions about cucumbers or growing plants. Click here to find your Extension office information.
Happy gardening!
To learn more about horticulture check out the UT Hort Website.
Photo Source: Lucas
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Safety Tips for
Preserving Gifts Safely
- Consider food safety risks when giving preserved foods as gifts. Some options with the lowest risk include jams, jellies, and fruits.
- Make sure to use tested recipes. These can be found in the University of Tennessee Extension canning booklet, the National Center for Home Food Preservation, the “Let’s Preserve” series from PennState, USDA Complete Guide to Home Canning, or the “So Easy to Preserve” book by the University of Georgia.
- Be sure to include labels with the following information: name of product, date processed & batch number, list of ingredients, source of recipe, procession method, storage/handling instructions, and how to use the product (suggested recipes).
- Avoid unsafe foods – The following foods are not considered safe options: mashed or pureed pumpkin or pumpkin butter, mashed or pureed winter squash, canned summer squash, thickened soups or stews, canned plain or pickled eggs and cakes in jars.
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Preserving Gifts Selection
Who doesn’t love a homemade gift. When summer and early fall starts rolling around and the garden is overflowing with an abundance of fresh fruits and vegetables. It can be a good time to start thinking about these homemade gifts. Here are some tips on how to properly preserve your homemade gifts.
Prepare ingredients ahead of time which will help save time
Leave the peeling on to preserve the nutrients, prevent waste, and save time. (However, some fruits and vegetables should still be peeled due to their unappetizing nature like peaches, oranges or other citrus fruits, etc. Always go by tested recipe.)
Use fresh fruits and vegetables right after they are harvested to get the most nutrient content.
Remember to sterilize jars before canning if they are processed in a boiling water bath canner for less than 10 minutes.
Remember to label your preserved gifts with its contents, canned date, and expiration date.
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Troubleshooting
We are nearing the season when we begin to think of preserving gifts for others. Sometimes our best efforts are met with discouragement. This month, we will visit problems with jars sealing and how to solve the issue. Here are the main reasons why jars may not seal:
- Chips or cracks in jar sealing surface – examine jars carefully before applying lid by observing and carefully rubbing finger around the mouth of the jar. Discard any jars with uneven or chipped surfaces.
- Failure to properly prepare flat lids –Some lids require simmering prior to application while others may be applied directly to the jar. Follow manufacturer’s recommendations.
- Particles left on mouth of jar – A clean, damp cloth should be used to wipe top of jar before applying flat lids to remove any seeds, seasonings, etc.
- Using bad ring bands – Use rang bands in good condition. Bands should be free from rust, dents or bends.
- Ring bands not applied to correct tightness – Apply fingertip-tight over flat lid, but do not overtighten.
There is great news for those unsealed jars! You are able to reprocess the product as long as it is less than 24 hours. Choose a new sterilized jar, a new flat lid and ring. Start your product by reheating and placing in hot jars. Process your product once again for the recommended time allowance. If you have accurately problem solved, you should have safe and sealed jars.
- Extra: Be sure to label each batch of product with date and product. If you do more than one batch in a day, be sure to mark which batch you are working with. This way, if a jar unseals later or you detect spoilage, you will know which jars to toss or check for safety purposes.
Remember that your local FCS Extension Agent is available to help guide you through any other canning questions. We are happy to help. Click here to find your Extension office information.
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Recipe Using Home Preserved Gifts | |
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Extension Explores Resources | |
Extension Explores Content Team
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Team Leader
UT-TSU Extension, Cheatham County | 615-792-4420 | Aneta Dodd
Team Members
UT-TSU Extension, Bedford County | 931-684-5971 | Whitney Danhof
UT Extension, Cannon County | 615-563-2554 | Kristen Jones
UT-TSU Extension, DeKalb County | 615-597-4945 | April Martin
UT Extension, Pickett County | 931-864-3310 | Amanda Woody
UT Extension, Robertson County | 615-384-7936 | Lauren Patterson
UT Extension, Smith County | 615-735-2900 | Mary Draper
UT Extension, Van Buren County | 931-946-2435 | Paula May
UT-TSU Extension, Warren County | 931-473-8484 | Hilda Lytle
UT-TSU Extension, Williamson County | 615-790-5721 | Patsy Watkins
UT-TSU Extension, Wilson County | 615-444-9584 | Shelly Barnes
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