Home Food Preservation

Fresh fruits and vegetables are bountiful at farmers’ markets. The abundance can create kitchen challenges and one way to address those is with food preservation. It is important to learn and follow safe home food preservation methods. There are risks to almost every method, but canning, pickling, and fermentation carry some specific risks. Visit […]

10 Rules for Safe Canning

By Diane Wright Hirsch, MPH Senior Extension Educator/Food Safety Even though some may feel home canning has gone the way of the dinosaurs, I regularly get questions posed to me by newbie and experience canners alike. Some want to know how to can tomatoes without potentially killing a loved one. Others want to know if […]

So, You Want to Preserve Your Famous Salsa…

By Diane Wright Hirsch, MPH, RD Extension Educator/Food Safety Every year, about this time, I am spending time on the phone, talking people out of canning. Well, not exactly. I strongly encourage canning as a way to preserve summer tomatoes, peaches, apples and cucumbers (often as pickles). But, invariably I will answer the phone and […]

Getting Ready for Home Preservation Season

By Diane Wright Hirsch, MPH Senior Extension Educator/Food Safety As the end of June looms, back yard gardeners and farmers alike are beginning to see the fruits (and vegetables) of their labor. Already we are enjoying locally grown spinach, lettuces, herbs and other greens, peas, and perhaps locally grown broccoli and cabbage. Asparagus season is over, […]

UConn Students Learn About Canning

  UConn Extension‘s Diane Hirsch held a workshop for 12 students from the UConn Spring Valley Farm and the UConn EcoGarden Club as well as others. The focus was on pressure canning as the Spring Valley Farm students hope to purchase a pressure canner in the near future. Julia Cartabiano, the farm manager, made the arrangements so […]