Preservation Notes - San Joaquin Master Food Preservers

by Sherida Phibbs, UCCE Master Food PreserverQuestion: I know what I am about to ask is not safe canning, and I am not planning on doing it. I just want to know the science behind it. If I make relish from fresh cucumbers with vinegar and sugar, and put lemon in it to increase the acidity – what is the…

By Sherida Phibbs, UCCE Master Food Preserver The Benefits of Atmospheric Steam Canning vs. Boiling Water CanningHome food preservation has seen a resurgence in recent years, with many turning to traditional methods to ensure food security and reduce waste. Among the tools available, the atmospheric…

 by Linda Driver, UCCE Master Food PreserverPRESERVED LEMONSPreserved lemons are a staple in North African and Middle Eastern cooking, prized for their intense citrus flavor and unique tangy-salty punch. This simple recipe uses just lemons and salt, but a few weeks of fermentation transforms them into a…

By – Sherida Phibbs Meet Linda Driver – One Jar at a TimeIf you’ve ever attended a UC Master Food Preserver class on jellies and jams, chances are you’ve crossed paths with Linda Driver—a longtime volunteer whose passion for preserving is only matched by her generosity and sense of humor.Linda became a…

by Colleen Young, MFP Co-Coordinator If you find yourself with extra peaches this summer, this a great way to use them up. Not to mention it is a favorite of some of my best friends. If it is a little too spicy for you just use 1 teaspoon of the hot pepper flakes. It is excellent on poultry and pork…