eat you are part of the world of agriculture."
FOOD TIPS FROM PHYLLIS WRIGHT |
CONNECTIONS BY NANCY YERGIN |
WARREN COUNTY CONSUMER WEB RESOURCES
Attention Warren County Producers
Contact us! It is free!
Tips from Phyllis Wright
OH no, they
got a deer! What do I do with it?
By Phyllis Wright
this is a question in your household, there are many resources to help
keep the meat safe and good eating.
The care of the meat after it is
killed makes the difference in taste. Two publications that have details
on this at
http://foodsafety.psu.edu/preserve.html Click on the side bar “Home
Food Preservation.” Add key word venison to find “Proper Processing of
Wild Game and Fish”, and “Proper Care and Handling of Venison from Field
Because meat is low in acidity, it
must be processed under 10 pounds pressure, 75 minutes for pints and 90
minutes for quarts. It can be canned in cubes, or strips. If meat is
cooked before processing, fill the jars with pieces and add boiling broth,
meat drippings, water, or tomato juice leaving 1 inch headspace. More meat
can be put in the jar with this hot pack method.
With the raw pack method, place raw
meat pieces in leaving 1 inch head space. Do not add liquid as it will
make its own during the processing under 10 pounds pressure at time given
Venison is great for casseroles, stews
and soups, quick gravy on rice, potatoes and pasta. Dried jerky is a
favorite for hunter’s treat. Venison roasts, chops, ground meat can be
frozen just like any other meats.
The USDA web site at the National
Center for Home Food Preservation has everything you want to know about
aging meat, freezing, canning, sausage making, curing & smoking, drying,
including recipes at
There are four general classes of Pickles
1. Brined pickles
* Fermented -lactic acid produced
* Brined – acid added as vinegar
2. Fresh Packed or Quick Process Pickles -
combines with hot vinegar and spices (Note: pH equilibration is
3. Fruit Pickles - whole or sliced fruits simmered
in spicy, sweet sour syrup
4. Relishes - chopped fruits & vegetables cooked
to desired consistency with seasonings and vinegar.
Do not use table or slicing cucumbers, waxed
cucumbers or burpless cucumbers.|
|Use vinegar that is 5% acidity for the correct pH.|
|Canning or pickling salt is recommended because it is
pure salt with no fillers|
| Soft water is best for brining as hard water
minerals interferes with formation of acid and prevents curing.|
|Only use food grade plastic containers if crock or
glass, is not available.|
For recipes and details on how to pickle, plus common
answers to pickling questions go to
http://foodsafety.psu.edu/preserve.html Click on home food
preservation, Click on Let’s Preserve, click on Pickles
You don’t have to be German to enjoy
sauerkraut, however a little household chemistry is needed! To make good
kraut, use disease free, firm sweet, mature heads of cabbage. Only use
food grade containers to ferment the kraut – ceramic crocks, food grade
plastic containers, glass, etc. No garbage bags or plastic pails.
Here is the chemistry part! How the
cabbage is packed, amount of salt and temperature are the keys to
success. The usual recipe is 5 lbs of shredded cabbage to 3 tbps. of
canning salt. The cabbage must be kept submerged at all times. The
fermenting is best at 70–75 F degree for 3 to 4 weeks; or 60-65 F degrees
for 6 weeks. The kraut can be canned in boiling water bath - hot pack for
15 minutes for quarts, raw pack 25 minutes for quarts, or frozen. For
specific details on making sauerkraut go to
http://foodsafety.psu.edu/lets_preserve.html Click on Sauerkraut
to access a printer-friendly PDF information and instruction handout.
chance of the season to make peach butter, peach jelly, jam or marmalade,
or can and freeze peaches. Or how about spiced peaches? They make great
Peaches are easy to can in a water
bath by processing as raw pack 25 minutes for pints, or hot pack 20
minutes. With the hot pack method (hot peaches and syrup added to
sterilized jars) you can get more peaches in the jar and less floating
fruit. When thawing frozen peaches, eat with just a few ice crystals and
they taste fresh and stay light in color.
For recipes go to
and use the left column to click on what you wish to try. This is the
national USDA Complete Guide to Home Canning – “So Easy to Preserve” book
that is filled with every recipe you can imagine. The University of
Georgia hosts this national site.
By Phyllis Wright
you know in 2008 the average cost of a Thanksgiving meal with the turkey
and all the trimmings for 10 people was $44.61 according to Butterball.
What a bargain!
A thawing hint is for every 5 lbs the
turkey weights, allow 24 hours for thawing. So a 15 lbs turkey will take 3
days in the refrigerator (the safest way to thaw) before the preparation
If you have a wild turkey to eat, be
sure to roast it with added fat and covered with foil or lid part of the
time, to help keep in the moisture. Most commercially prepared frozen
turkeys have added fat and flavoring under the skin to keep it moist while
roasting. Check the label of a commercial fresh turkey if it has added
fats and flavorings.
If cooking for one or two roast a
small turkey breast or drumsticks available in frozen foods dept. and
still have good leftovers.
For quality frozen turkey leftovers,
freeze with a good weight wrap up to 3 months, and this will prevent
drying and freezer burn.
To learn all you would ever want to
know about turkey preparation, new recipes and more, go to
which is the National Turkey Federation site.
are loaded with Vitamin A?
Answer: Winter squashes and
pumpkins. There are many
of winter squash and all are best keep in a cool dry storage area for
weeks. This hardens the shell and allows the squash to mature. They may
last into the winter with proper temperature and humidity. Serve it as a
substitute for potatoes and get more vitamin A in your meals.
Winter squash and pumpkin can be
cubed, and canned under pressure. It is the only way canning is
recommended. The vegetable’s density and low acidity makes it difficult to
process. Wash remove seeds, cut the flesh into 1 inch slices or cubes.
Boil 2 minutes in water. Do not allow it to puree or be mashed. Fill jars
with cubes and cooking liquid, leaving 1 inch head space. Process eleven
lbs. pressure 55 min for pint and 90 min for quart.
To freeze- cook until soft in boiling
water or steam. Or place squash/pumpkin pieces shell side up in greased
baking pan and bake 350 degrees until soft. Remove pulp from the shell and
mash. Cool. Package leaving ˝ inch headspace and freeze.
CONNECTIONS (columns by
Beans, Beans and More Beans |
Herbs from the Garden | Green Beans for
Breakfast | How to get more produce into kids |
Oatmeal - A Proven Winner |
Altering Recipes | Going Green |10
Reasons to Eat Your Greens | Gardening Under
Lights | Strength Training in the Garden
| All About Garlic |
Freezer Tips |
When Company is Coming Cook Ahead |
Gardening with Kids |
Ag Book Pick
Sharing The Harvest: A Citizen's Guide to Community Supported
Agriculture (Revised and Expanded Edition) by Elizabeth
Henderson with Robyn Van En
To an increasing number of American families the CSA
(community supported agriculture) is the answer to the globalization of
our food supply. The premise is simple: create a partnership between
local farmers and nearby consumers, who become members or subscribers in
support of the farm. In exchange for paying in advance—at the beginning
of the growing season, when the farm needs financing—CSA members receive
the freshest, healthiest produce throughout the season and keep money,
jobs, and farms in their own community.
In this thoroughly revised and expanded edition of a Chelsea Green
classic, authors Henderson and Van En provide new insight into making
CSA not only a viable economic model, but the right choice for food
lovers and farmers alike. Thinking and buying local is quickly moving
from a novel idea to a mainstream activity. The groundbreaking first
edition helped spark a movement and, with this revised edition,
Sharing the Harvest is poised to lead the way toward a revitalized
This book is available at the
Library (Call No. 334.683, Henders, Rev. Ed.)
Warren County Web Resources for Consumers
A community service and resource directory for Warren and
Forest Counties. This database is searchable by topic (keyword) or
Warren, PA : Living and Working in Warren County|
For people looking for information on relocating, investing,
traveling & doing business in Warren County.
County Cooperative Extension|
Learn about the educational programs the Penn State Cooperative
Extension provide for farmers, you, family living, and community development.
Warren County Government information. Access to elected officials,
county government departments, and frequently used forms.