Preserving some of summer's best foods

Gardens overflowing with shiny, red tomatoes and bright green peppers. Farmers markets piled high with fresh produce. Why not save some of this bounty to enjoy all through the year? Also, consider making some special homemade gifts for family and friends.

Food preservation has existed in one form or another for thousands of years, according to Registered Dietitian Susan Grace of Cornell Cooperative Extension. Today, people preserve food for many reasons, including freshness, taste, improved nutritional quality, a sense of pride, and to continue or start a family tradition.

Whatever the reason, it is important to preserve food following the best scientific techniques to ensure food safety. We no longer put food in a jar and bury it as the ancient Egyptians did, nor do we cover jars of jam with paraffin as our grandparents or parents did.

Here are some food preservation methods.

Canning is the process in which foods are placed in jars or cans and heated to a temperature that destroys microorganisms and inactivates enzymes. This heating and later cooling forms a vacuum seal. The vacuum seal prevents microorganisms from recontaminating the food within the jar or can.

Pickling is another form of canning. Pickling products have an increased acidity that makes it difficult for most bacteria to grow.

Jams and Jellies have a very high sugar content. The sugar binds with the liquid present making it difficult for microorganisms to grow.

Freezing reduces the temperature of the food so that microorganisms cannot grow, however many will survive. Enzyme activity is slowed down but not stopped during freezing.

Drying removes most of the moisture from foods. Thus microorganisms cannot grow and enzyme action is slowed down.

Cornell Cooperative Extension of Monroe County will be offering five food preservation workshops in July and August. State food preservation specialist Judy Price will lead these workshops. Topics include Preparing Foods for Freezing and Drying, Canning Vegetables and Meats, Canning Fruit, Tomatoes and Tomato Products, Making Jams - Canning and Freezing and finally, Pickling Fruits and Vegetables. For more information on these workshops call 461-1000 X2.

Experienced food preservationists who need a tip or some advice, can call Helpline volunteers Monday, Wednesday and Friday mornings, 461-1000 ext. 2.

Note: Reference: So Easy To Preserve, Cooperative Extension Service, The University of Georgia, Fourth Edition.