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berries, cherries, cucumbers, (pickled), fruit jukes,, peaches, pears, plums, rhubarb, tomatoes, tomato juke.
The following foods are “low-arid” and must be processed in a pressure canner where temperatures above 212 degrees F. can be achieved. At 5 pounds pressure, the temperature inside the canner is 228 degrees F., at 10 pounds pressure 240 degrees F., at 15 pounds pressure 250 degrees F. Asparagus, beans (shelled), beans (snap), beets, carrots, com, hominy, mushrooms, okra, peas, potatoes, pumpkin, spinach and other greens, squash, sweet potatoes.
It’s not enough to use a pressure canner. Recommended processing methods and times must be used also to insure that all food in the jar reaches the desired endpoint temperature. This may not-- inppetr tf processing time is cut short or if the food is processed at 9 pounds pressure rather than 10. Call the office for a copy of Publication 348-027 Preserving Foods for this information.
The amounts of salt and sugar used in canning and freezing are used for flavor and may be omitted. However, fruits canned without sugar will be softer in texture than those canned with sugar. Honey and com syrup can replace sugar in canning and freezing. Remember that honey has a distinctive flavor which will persist in the finished product. It is recommended that artificial sweetners be added at the time the fruit is used rather than when preserved.
Freezing
Freezing is probably the most popular method of food preservation. Its popularity is due to two factors: (1) ease with which foods can be prepared for freezing, and (2) the fresh flavor of frozen foods. Another plus factor is the convenience of having frozen foods available. One factor on the negative side is the energy cost of freezing.
Costs
What are the costs involved in freezing? The cost of a freezer or of freezer space in a refrigerator or freezer locker is an obvious one. Energy is needed to operate the freezer. Packaging materials are another cost of freezing.
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