Logo

Food Preservation Office Hours 1 - Shared screen with speaker view
Madalyn Thayer
21:55
the green beans
Robin Adams
21:57
beans
Lauren Gunvalsen
21:59
green beans
Treva Williams
24:01
National Center for Home Food Preservation: https://nchfp.uga.edu/publications/publications_home.html
Amy Meehan
24:11
Another email question: Which canning "standards" do you recommend using?Ball?Extension office?USDA?What services/support/help can I expect from the OSU extension offices?Local offices good resources?
Amy Meehan
24:33
Another email question: How do you calculate pressure? etc? for pressure canning?Pressure dependent on the food??what makes that determination about the pressure?
Dale Anne Davidson
27:05
What is the expiration time on home canned food?
Kate
55:59
Recording will be posted at https://go.osu.edu/FoodPreservationOfficeHoursRecordings
Lauren Gunvalsen
01:00:21
so, although peppers should be canned by way of pressure canning... is it correct to say that jalapenos that have been pickled, canned be canned by water bath method?
brittany Campbell
01:04:53
ite the type of tomato. paste tomatoes have less water than heirloom tomatos
Lauren Gunvalsen
01:07:28
yes. pickled prior to canning
Lauren Gunvalsen
01:08:23
i don't recall. i'll have to find it. that's the only way i've ever done them. so i wasn't sure..
Christine L Kendle
01:09:11
Our State Food Preservation Team has an on-call schedule for food preservation questions. If you contact your local office, even if they do not have an FCS educator, they should be able to direct you to the educator on call and provide an email address, possibly a phone number as well
Lauren Gunvalsen
01:09:28
that makes sense. thank you!
Dawnn Brown
01:11:03
Thanks so much :)
Christine L Kendle
01:11:18
Yes, there is a specific link for each