Food Processing Commons^™

Utah Altitude Adjustments For Home Canning, Margie Memmott, Ariel Petersen, Callahan Adams, Andrea Schmutz

All Current Publications

Knowing your altitude is critical for canning. Safe home food preservation depends on adjusting processing times and pressures for altitude. This fact sheet provides a county-by-county and town-by-town listing of elevations across Utah, paired with the boiling-water and pressure canner adjustments recommended by the U.S. Department of Agriculture (USDA) and the National Center for Home Food Preservation. By referencing this resource, Extension educators, food preservation instructors, and home canners can quickly identify the correct processing adjustment for their location.

Research Progress On Application Of Polyoxometalates In Food Preservation, Zhou Feng, Zhang Jia-Wen, Liu Hai-Xiong, Hu Jia-Miao

Food and Machinery

This paper comprehensively expounds the research achievements on the biological activity of polyoxometalates at home and abroad in recent years, and points out the research progress of the application of polyoxometalates in the field of food preservation based on their anti-bacterial and enzyme-inhibitory activities. The application trend and research direction of polyoxometalate in food industry are also prospected.

Preserving Pomegranates, Charlotte P. Brennand, Suzanne Jorgenson

All Current Publications

This publication describes pomegranates and how to store and can them. It also provides nutritional information.

Hart County Foodways (Fa 1291), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1291. Collection of projects conducted by students for Dr. Ann Ferrell's 2018 fieldwork class. Projects address traditional and contemporary foodways practices throughout Hart County, Kentucky.

Foodways (Fa 1202), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.

Dailey, Jan (Fa 1103), Manuscripts & Folklife Archives

Folklife Archives Finding Aids

Finding aid only for Folklife Archives Project 1103. Paper titled “Food Storage for Winter Consumption” in which Jan Dailey offers an in-depth exploration into the realm of traditional food preservation and storage practices, such as drying, peeling, dipping, husking, and “hilling up,” that have persisted in spite of modern mechanized methods. Paper is based on information gathered by Dailey from farmers and homemakers across McCracken and Metcalfe County.

Avoiding Common (Major And Minor) Canning Mistakes, Kathleen Riggs

All Current Publications

This publication gives tips on avoiding common canning mistakes.

Principles Of Boiling Water Canning, Kathleen Riggs, Brian Nummer

All Current Publications

This publication discusses the basic principles of boiling water cannings.

Principles Of Pressure Canning, Kathleen Riggs, Brian Nummer

All Current Publications

This publication discusses the basic principles of pressure canning.

Preserving Figs, Carolyn Washburn, Charlotte P. Brennand

All Current Publications

This publication provides facts about figs including selection and preparation; freezing; canning; jams jelly, preserves; drying; pickling; storage; and nutritional information.

Preserving Apples, Kathleen Riggs, Charlotte Brennand

All Current Publications

This publication describes selecting apples, preparing them for freezing and canning, drying, storage, and nutritional information

Microbial Safety, Shelf Life Stability, Quality Preservation, And Consumer Acceptance Of Vacuum-Infused, Irradiated Chicken Breast Meat Treated With Natural Plant Extracts And Organic Acids, Kenneth Franklin Over

Graduate Theses and Dissertations

Contamination of poultry products with food borne pathogens is a consistently recurring problem in the United States and the world. Recalls associated with chicken contamination are responsible for considerable economic losses to the poultry industry. Many decontamination steps are currently in place to reduce the likelihood of contaminated products reaching the consumer, but despite these safeguards, contamination events are still uncomfortably frequent. Irradiation is a safe and effective means of ensuring the safety of both ready-to-cook and ready-to-eat poultry but is not utilized in the United States. This is due, in part, to certain irradiation dose-dependent quality characteristic defects associated …

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

All Current Publications

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.

Preserving Tomatoes, Pauline Williams, Charlotte P. Brennand

All Current Publications

This publication provides information of preserving tomatoes by freezing, canning, and drying, and includes recipes.

Preserving Pole And Bush Beans, Brian Nummer

All Current Publications

This publication provides information on the varieties of beans and how to best plant and harvest them.

Preserving Summer Squash, Brian Nummer

All Current Publications

This publication includes information about varieties, planting and harvesting, ways to preserve, nutrition, and recipes.

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

All Current Publications

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.

Preserving Berries, Charlotte P. Brennand, Debra Proctor

All Current Publications

This publication describes kinds of berries, how to select, can, freeze, and dry them. It also gives storage and nutritional information.

Preserving Chile, Charlotte P. Brennand

All Current Publications

1. The best way to preserve chile depends on how you plan to use it and your available storage space. Frozen or canned chile is best for chile rellenos and salsas. Stews can use frozen, canned or dried chile. Dried chile has minimal storage requirements and is light-weight for taking on camping trips. Pickled chiles can be used on a relish plate or as an ingredient in other dishes.

Preserving Venison, Charlotte P. Brennand, Brian A. Nummer, Margie P. Memmott

All Current Publications

This publication describes venison and how to properly select, can, freeze, and store it.

Influence Of Novel Preservation Methods On The Quality Of Minimally Processed Iceberg Lettuce And Carrot, Daniel Rico

Doctoral

The market of ready-to-fresh vegetables has grown rapidly in recent decades as a result of changes in consumer attitudes. Chlorine solutions are widely used to sanitise fresh-cut fruit and vegetables in the industry. However, the possible formation of carcinogenic chlorinated compounds in water has called into questions the use of chlorine in food processing plants. There is a real need to find new alternatives fro the preservation of minimal processed vegetables in order to maintain their quality attributes after processing. The aim of this study was to examine the influence of novel preservation methods on the quality of minimally process …

Pressure Canning Hydrated Wheat, Brian Nummer

All Current Publications

This is a statement regarding the untested canning practices of hydrated wheat berries.

Cutting And Preserving Whole Turkey, Charlotte P. Brennand Ph.D

Archived Food and Health Publications

There are more uses for a turkey than roasting it whole for holiday occasions. The least expensive way to have turkey pieces, especially if the turkey is purchased on sale, is to cut it up yourself. The following is to serve as a butchering and processing guide.

Food Preservation- Plan Ahead, Marilyn B. Noyes Ph. D., Jean Alder M.S.

Archived Food and Health Publications

Publication gives instructions on how to prepare for preserving your own food, including equipment needed, preparation instructions, and hints for a successful preservation process.