In this episode of the Vegetable Gardening show, Mike chats with Elizabeth Andress the author of the "USDA Guide to Home Canning" about how to safely and successfully preserve the fresh vegetables from your home garden.
A renowned expert in the field, Elizabeth comes on to share with us the many food preservation methods that you can use to save all of those home grown fruits and vegetables that you have growing right now.
She'll teach us the two different types of canning, why you should choose one canning method over another, and why you should follow the USDA guide for canning various vegetables.
From there she'll teach us how to properly blanch vegetables to prepare them for freezing, how to use a vacuum sealer the right way and Elizabeth will touch on dehydrating.
Elizabeth Andress is a food safety specialist with Georgia Cooperative Extension and is a Professor in the Department of Foods and Nutrition.
She has been the Director of the National Center for Home Food Processing and Preservation (NCHFP), which began with USDA funding, for almost 18 years.
Her Extension programs in food safety and quality include home food preservation and foodservice sanitation.
She is also a co-author and lead contact for the USDA Complete Guide to Home Canning and the University of Georgia’s So Easy to Preserve book and videos.
She has won two USDA/academic national awards for her Extension work and several university awards for her outreach programs.
Fun fact: She has taught food preservation to university Extension faculty in at least 19 states. In addition to her career interests in foods and nutrition, she plays the piano, loves to travel the U.S., and watch movies.
She knows how to sew pretty darn well, and enjoys some crafts, but rarely does either anymore! She is a native of native of Haddonfield NJ and has worked in Pennsylvania, Virginia, Washington, DC, and Florida as well as GA.