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Shari Gallup: Sounds great.

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Shari Gallup: Well, welcome, everyone we're glad that you're taking some time to join us today. I'm sherry Gallup here in Licking county, and I've served on the food preservation team for about 20 years and been teaching this subject for a while, and I'm here with my colleague Melissa, and she's gonna introduce herself.

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Melissa J. Rupp: Hi! Good good morning. Oh, good afternoon. Now, everyone. I'm Melissa Root. I am

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Melissa J. Rupp: family consumer, science educator here in Fulton County, northwest

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Melissa J. Rupp: northwest area of Ohio.

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Shari Gallup: Well, today's topic is, is kind of a fun one. It's called traditions and trends in food preservation.

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Shari Gallup: We all have the traditions that our aunts and grandmas and family members have taught us. But, we're gonna share some today and hopefully clear up some things that maybe we shouldn't be doing for sure. Some of the traditions now are not safe anymore. A few housekeeping slides here

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Shari Gallup: this one is just that we are osu extension. We are a statewide education, driven organization that promotes lifelong learning with the latest research. So that's just a little bit about osu extension.

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Shari Gallup: And just to mention that we are an equal opportunity provider. This presentation is available in an alternative media. If requested. So just let us know, and we would also like everyone to know that. That we are not endorsing any particular product. So if you happen to see a label we're not.

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Shari Gallup: we're not endorsing anything. We may mention trade names, but no discrimination is intended or implied.

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Shari Gallup: So these are the classes that we have this summer the last one last week was already has already passed. Of course, today's the twenty-first, and we have 4 more coming, and we hope that you'll enjoy the enjoy those

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Shari Gallup: join us on those in the next few weeks.

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Shari Gallup: So today, we're gonna talk about a few things we're gonna share emerging equipment in food preservation create an awareness for unsafe food preservation practices. We'll also discuss using alternative methods. And finally, we will share those reputable resources for preserving food safely.

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Shari Gallup: I'm gonna turn it over to Melissa.

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Melissa J. Rupp: Thanks. Sherry. It's so true. There's there's trends that we follow, and there's I should say there's there's traditions that we follow and trends that we see emerging. And so we'd like to have those discussions today. But first, we'd like to hear from you all what is the most unique food preservation tip that you've received personally, or that you've seen. If you've been a part of a Canning group or preservation

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Melissa J. Rupp: group, or you follow something on social media? What is something unique that you've either seen been told or tried? And we'd love to see what that looks like in in the chat box. Please

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Melissa J. Rupp: blast canning eggs. Okay.

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Melissa J. Rupp: it's called waterglassing

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Melissa J. Rupp: 10.

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Melissa J. Rupp: Any other ones.

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Melissa J. Rupp: Canning combination meals like drive

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Melissa J. Rupp: dried

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Melissa J. Rupp: Lisa, or is that canned the meal already canned in a pressure manner?

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Melissa J. Rupp: I've seen where people take the dried food and and put it in a jar and seal it up

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Melissa J. Rupp: and then rehydrate with broth or

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Melissa J. Rupp: those types of things.

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Melissa J. Rupp: Aging your meat in wax in the fridge. So sketchy. I agree. Elena. Very sketchy.

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Melissa J. Rupp: Okay, pressure, Canada. But all types of foods together. Hey? Interesting? Good.

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Melissa J. Rupp: Any others?

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Melissa J. Rupp: Well, I say, I'd say, I agree with Elena. That's the sketches when I've heard today. Anyway, you meet in the wax and wax in the fridge. Hmm! I know that we there's a technique for commercially processed cheese in wax.

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Melissa J. Rupp: We don't see it very often anymore. But I know that's a commercial process, but not a domestic home process. Okay, keep them coming as you think about it. Maybe we'll jog your your thoughts. We would love to hear more about things that you've heard and seen, and maybe we can address it as we move through today.

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Melissa J. Rupp: Okay, so I'm gonna start off our discussion today with emerging equipment. Here at the office, I get calls from time to time and say, Well, what do you know about this? Or what is this product?

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Melissa J. Rupp: And the 3 3 that I hear most often. Are about freeze drying electric canners and vacuum sealers. These are all separate devices or pieces of equipment. And I'd like to step into a little bit to each one, and talk about some of the concerns and or things to think about.

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Melissa J. Rupp: So freeze drying. First of all, what is freeze drying. It is a process known liahalization, and it's a freeze drying process in which water is removed from the product after it's frozen and then placed under vacuum, and that's that vacuum.

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Melissa J. Rupp: Pulls it

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Melissa J. Rupp: from the ice to change directly from a solid 12 vapor without going to a liquid phase which gives it that retention of flavor and shape. And and dries the food. Very very

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Melissa J. Rupp: cleanly, if you will. It consists of 3 separate phases in that process.

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Melissa J. Rupp: And it goes from it said ice

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Melissa J. Rupp: to a sublimation process which dries in the dissorption process. Which is the process that goes then to that shelf stable product.

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Melissa J. Rupp: So, this is a an actual machine. I've talked to people that want to do this process in their freezer. We'll learn more about it. But it is not a process that can be done in a home freezer. It is an actual piece of equipment, as you see on your screen right now. It. It has been touted for its benefits in long term food storage.

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Melissa J. Rupp: but can also be used for short term and or like special conditions like, I'm going on a hiking trip, and I want lightweight food, and I don't know if I have access to food and shelf stable for my backpack.

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Melissa J. Rupp: or it might be, you know, we have frequent power outages, or you live in an area that might have seasonal fall weather that causes you to be without power and or other resources. And so it is a method for preserving that food. So you have it during those special times.

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Melissa J. Rupp: And it's also an option for those immediate consumption. I know we see on the Internet and social media, a lot of

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Melissa J. Rupp: people looking at the freeze. Dried candies is what you see most often, but other things that people just enjoy, that that consumption of food.

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Melissa J. Rupp: And it's an altered state. Some of that is for

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Melissa J. Rupp: were

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Melissa J. Rupp: storage, and some of it is just because it alters the state of the product in a way that makes it more convenient for consumption now, or more interesting for consumption. Now, so one maker on has been on the market of the domestic market of freeze dryers since 2,014.

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Melissa J. Rupp: So when they're saying things like, Oh, we can go ahead and preserve for 25 years. There is nothing in our domestic

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Melissa J. Rupp: process that has been tested that long. We have. We have data for about 9 years. From the one maker in 2023 of about 5 additional manufacturers have come into the market. And so it is definitely an emerging trend. And it's something to follow into watch. And we're still exploring those areas.

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Melissa J. Rupp: one of the main things about this machine is, it's a single purpose that has a freeze dryer. It doesn't have an alternative pattern of use for any other purpose. And it starts in the range about $2,500 per unit up to over $10,000 per unit depending on the brand that you would select. So it is a cost prohibitive, but it is a trending thing, and I'm seeing more of that. Those questions coming to me wondering, what is this thing called freeze drying?

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Melissa J. Rupp: The other question I get frequently is electric cans. Now electric canners are very different from what we would call an electric cooker. One. Those electric

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Melissa J. Rupp: pressure cookers. We see different trade names. We not to endorse any, but we commonly call them instapots, or there's other brands out there that have that type of process. These are different than that we never recommend canning in an instapot or any other electric pressure cooker.

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Melissa J. Rupp: Because they're not designed for that.

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Melissa J. Rupp: There are canners now on the market. Presto! Is one of them that has a a product out there. A respected name in canning industry. But the things to consider here is they're new on the market.

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Melissa J. Rupp: And they are again single purpose product, a water bath canner.

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Melissa J. Rupp: as we see on the screen, on the on the left side of the screen is the black one, is the traditional style. About $25 at your local department store, where the water bath that is in the screen next to it.

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Melissa J. Rupp: is convenient, I guess, because you don't have to have a stove top nearby. You just need to put the water in. Turn it on and process accordingly. But you have to also learn it. Learn how this machine works and it's bulky. It's heavy, and you have to be near a sink in order to drain it properly. So there's some limitations there. But that product is about $250. In that range.

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Melissa J. Rupp: Now, on the right hand of the screen, we also see a pressure cannon for a stove top and then in black, an electric pressure canner

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Melissa J. Rupp: again. This is keeping the end in mind. The electric pressure can is relatively new. It was debuted about 2 years ago. And we're seeing a little bit more in the market. It's not trending too much in my county yet. And across the State. I've heard a few people engaging with it. But again, we're looking at about a $330 price point for that electric canner

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Melissa J. Rupp: and a stove top canner of the same nature that uses the stove is about 125. So the cost considerations are something to consider as you going into this but there are some. There's some pros and cons with both of these products. But doing your investigation of those is very important. We don't have strong recommendations towards them. As we have not had a lot of testing done with them.

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Melissa J. Rupp: One of the common things that I've heard trending lately is vacuum sealers. I had a client call recently and said, I've just purchased a vacuum sealer for my canning jars, and I'm looking forward to doing my salsa this way this year, and I says, Oh, no, no, no! You have to keep in mind that this is a process of retaining freshness

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Melissa J. Rupp: of certain products for further food storage or further processing. So, for example, if you have a shelf, stable food like

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Melissa J. Rupp: rice, uncooked rice or oatmeal, or maybe even breakfast cereal, and you want to put it in a jar and vacuum, seal it to keep it fresh.

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Melissa J. Rupp: That would be appropriate to put back in the in the pantry. It is not meant to be used, and an isolation for food preservation.

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Melissa J. Rupp: So if you have a temperature, sensitive food or food that would be continue to have growth, micro micro micro microbial growth like the natural aging process and tomatoes. You need to process it according to the canning guidelines or freezing guidelines.

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Melissa J. Rupp: And then we're not going to be using a vacuum sealer. In that case.

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Melissa J. Rupp: because it doesn't process the food, it just seals it. Pulling the air from the the jar, making that pressure will create a seal, but it doesn't stop the microbial growth within that product, and it's not safe.

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Melissa J. Rupp: We see on the right hand of the screen. The the other type of vacuum sealer where we're putting fresh product into a bag and sealing it again. This might add a little bit of life in your refrigerator to keep it fresh, but is not a long term storage solution. If you are putting this into a freezer, it is an option to continue the process of preservation by putting it into the freezer to freeze

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Melissa J. Rupp: or, if you have freeze, dried to go ahead and

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Melissa J. Rupp: pull the oxygen from the room from the container for freeze. Dried short term storage.

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Melissa J. Rupp: Okay, if you have questions about this as we go, please drop them in the chat because they're throwing a few things at you that are maybe something to consider.

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Melissa J. Rupp: So I put a big X mark over the top of this because this demonstration I pulled this from a sales site on the Internet, and their examples are corn, peaches and pickles to be sealed with this

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Melissa J. Rupp: vacuum sealer, the only times would ever be appropriate is if you would open the jar of pickles.

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Melissa J. Rupp: and they're in your refrigerator, and you would like to seal them up for freshness. Again. It's an extra step. Not sure it's worth the time or the storage longevity. But it would be the only time that you're following another preservation process by putting it in the refrigerator or canning it properly with a pressure canner.

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Melissa J. Rupp: So share. I'm gonna pass it back to you because these are the new things. We just talked about the the trending things. But there's some things we have in our our kitchens right now that we have seen trends with, or traditions with, I should say, Canning, can can you tell us a little bit more about that?

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Shari Gallup: Sure. And thanks, Melissa. I wanted to also mention that I've seen inappropriate marketing as well. So if there are jars of food placed in front of a product. It doesn't always necessarily mean that they're able to preserve it safely. So you know, marketing is a whole different ball game.

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Shari Gallup: but just buy or beware. Thanks for that good information, Melissa. So we're gonna we're gonna turn the page and start to really talk about some of these unsafe food practices. Can you go back to the other side? Melissa?

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Melissa J. Rupp: Sorry.

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Shari Gallup: Yeah. So the science of preserving foods at home. Ca, is continually changing, and with social media and homesteaders, and people that are just doing their own thing. It gets really confusing. So it's important to stay current with food preservation to keep you and your family safe.

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Shari Gallup: like Melissa mentioned. We hear stories every year about food preservation practices that are unsafe, and these are few that we picked out oven, microwave dishwasher, following your own recipes and inverting jars. So we pick these 3 and are gonna talk about them today. Go ahead to the next slide.

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Shari Gallup: So preserving foods in an oven dish, washer or microwave will not produce a shelf stable product. But we're here to share the why and dig a little deeper. So

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Shari Gallup: so for the oven it's dry air in the oven, and it's not a good conductor of heat. If you think about making your cookies like in my oven when I put a cookies in one side gets done, and the other side is either more done or less done. Yes, my oven needs calibrated or fixed.

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Shari Gallup: but I just live with it. But that's just a good example of how ovens are. Have uneven heat distribution. In addition, food can and oven will be under process due to the lack of water and steam, so oven is a no, no, microwaves are more of a no, no.

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Shari Gallup: the temperatures in the microwave are also unevenly distributed, and a good example is just to talk about the cold spots. So they're really used for heating up food. And if you've ever heated up a casserole or something that was thicker, you might notice that the edges are warmer and the inside is colder.

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Shari Gallup: so there are cold spots in our microwave, and that's just a really good example. That drives this point home about the uneven heat distribution in the microwave. So it's impossible for microwave, for for foods to be preserved in a microwave oven for safety as far as food preservation.

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Shari Gallup: So this has led the Usda food, safety, and inspection from 2013 to provide this guidance. Quote. Do not use the microwave for home canning or sterilizing jars.

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Shari Gallup: so that really drives the point home with the microwave, and finally the dishwasher. I threw this one in kind of to be funny. But we do get calls and questions about this. Using a dishwasher to can or preserve. Food is not recommended by any manufacturer that we know of. They, the dishwashers don't reach 212 degrees, and we need that in order to process food safely. So

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Shari Gallup: those are just some no, no's. And you can turn to the next slide. Or did you have something to say.

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Melissa J. Rupp: So I had a person come into one of my classes and say, Well, I always put my my my jars in the the dishwasher to prepare them for canning, and I said, great practice. It's not a matter we don't use our dishwashers for canning, because, canning practice cause I I wash my dis my jars in the dishwasher on sanitize cycle. But I'm not processing, and there's a very distinct difference there.

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Melissa J. Rupp: And so.

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Shari Gallup: Yes.

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Melissa J. Rupp: Head in there.

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Shari Gallup: Good.

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Shari Gallup: very good.

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Shari Gallup: So this next slide is another point that we really think is very important. Home food preservation is a science, and if there's one or 2 points we'd like you to remember from today is that it would not be to use your grandma's recipes or your own, save that for baking

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Shari Gallup: food preservation is a science, especially if you're new, so do be sure to find and follow a recipe, and I have it. I have a really great story from this weekend, and we have a few minutes. So I have a friend that's a chef and we were canning strawberries this weekend

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Shari Gallup: he's really good and knowledgeable, and he didn't pay attention to the recipe just wanted to throw everything together through the sugar and through the pecking in he said, Oh, it'll be okay. And I'm like the. This is a science, and we really need to follow the portions, not only of the fruit.

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Shari Gallup: but the portions of the pecked into the fruit and the sugar and whatnot. Well, anyway, even through some wine in there, I guess we were making boozy jam. But I just kind of stood back and watched, and after I'd said my piece sometimes I'll just let it go.

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Shari Gallup: So what happened. We went, put it in the water bath and followed those directions. But I knew what was gonna happen right? So just let it go, and the the jam never set up.

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Shari Gallup: So there is a science. It was a lesson learned for him. I sent him our Ohio fact sheets. I reprocessed mine, and it's fine we split the jars, and I sent him our fact sheets so just a note that that, you know you may be very knowledgeable in cooking, but food preservation as a science, and especially if you're new.

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Shari Gallup: get a good, easy recipe to follow. A lot of people use salsa or jams and jellies in the water bath to start out. So if that's you, we recommend water bath, and using those trusted sources.

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Shari Gallup: we've got some to put in the chat we've got ohioline.osu.edu is a great resource, and we'll share some at the end of the Webinar as well. And then the National Center for Home Food preservation is amazing, and we'll have those dropped in the chat as well.

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Shari Gallup: And the next slide just a quick note we thought we would mention about inverting jars another unsafe practice. This is an old food safety method. We hear about people who have grandmas or uncles and aunts

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Shari Gallup: who say that this is okay, but it's not so inverting. The jars may seal them, but it results in a practice that that doesn't kill the bacteria. So we need that second step, the water bath or the pressure caner to kill the bacteria. Yeast molds, pathogens, whatever happens to be growing

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Shari Gallup: in those jars. Yes, you might hear the jars seal, but you're jeopardizing the food inside, and Melissa is gonna share a little bit more about safe ceiling.

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Melissa J. Rupp: Absolutely I I've heard so many times, people say, but it's sealed.

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Melissa J. Rupp: and therefore they justify their process rather than their science.

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Melissa J. Rupp: And so I have a mantra that, I repeat daily almost hourly, during canning season seal does not equal safe.

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Melissa J. Rupp: and if you keep that in mind, you want to follow the science, because, as I say, when you can, you can do better. And so

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Melissa J. Rupp: be aware of the science and not the seal in this process. I've seen hosts. I've had friends. I I think we've all know somebody who has gotten their tomato juice

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Melissa J. Rupp: bubbling hot put into a hot jar. Put that seal on, turn it upside down and say, See, it's sealed.

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Melissa J. Rupp: But what they're not seeing is that we haven't stopped that microbial growth, and that many of those they'll say, well, I don't understand why, after a couple of months, a few of my seals started popping.

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Melissa J. Rupp: Well, that's because of that the process was not followed to keep the science safe.

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Melissa J. Rupp: So again, when someone says to you, I can it the way I want to can it? And it's sealed. So it's okay.

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Melissa J. Rupp: Maybe you better just opt to drink water at their house and and eat because that seal and that safety is not the same thing. And if I can stress one thing today, that is the the message to take home.

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Melissa J. Rupp: So where do we get all of our information we need to check into that I noticed on on chat. A few of you said, you know, AI is telling us certain things. Everyone is an expert on on social media. So all of us have maybe one or 2 access points. You know, I I love to Google videos for doing like, you know, how do I change my the battery in my

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Melissa J. Rupp: fire extinguisher? And I'll Google Youtube, and it'll pop up. I you know, how do I process salsa? You you put in Youtube and it'll pop up. But how do you know if it's safe, or if it's just a person who has

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Melissa J. Rupp: their claim to fame is being sharing their ideas, their tips, their tricks, their their crazy things that sealed. And they put it on on on Internet for follows likes and

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Melissa J. Rupp: thumbs ups right?

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Melissa J. Rupp: So these unique ways of approaching

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Melissa J. Rupp: food, safety. I would not go to a person on the street corner that was selling medicine for my health condition. And nor would I go to Facebook to get my trusted science for food preservation.

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Melissa J. Rupp: So where do you go?

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Melissa J. Rupp: These are all reputable sources, and I can't stress this enough. Go we started with this. It's in chat right now, and I think it's coming in. Chat again. The National Center for Home Food Preservation. This needs to be bookmarked right on your search bar and and and

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Melissa J. Rupp: this is a place just to start with any recipe. Start with any questions. It's a great resource if you're looking for

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Melissa J. Rupp: the best way to approach preservation, not only for canning, but for drying pickling fermentation. It's all on that site. So if you wanna explore, do research, you know that you planted a lot of extra something in your garden. For this fall. You can start now by looking at different ways to approach that. It's a great go to source.

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Melissa J. Rupp: There's a cookbook called so easy to preserve. I should. It's a preservation book. A wonderful tool endorsed by the Usda, and is, published by University of Georgia. Extension.

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Melissa J. Rupp: A great resource. The number one thing I have in my kitchen I highly recommend is the Usda Complete Guide to Home Canning. You can get this for free if you have a computer source in your kitchen while preserving bring it up, and follow along. I like a printed version, and I I have that in my kitchen. I take notes with every recipe that I do, following those guides for pressure.

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Melissa J. Rupp: and timing or water bath timing as well, and it follows the process there.

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Melissa J. Rupp: as we mentioned before. A High Line has great resources. Go into the search box and and type it in. But there are a number of excellent resources that I use and my daily life

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Melissa J. Rupp: for for canning and preservation.

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Melissa J. Rupp: and then, of course, the final lot.

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Melissa J. Rupp: bullet. There is our extension offices. We have a network across the State, and you can access your county office by clicking on that link and Ca, typing in your finding your county and finding a resource. If your county does not have a a family consumer, science educator, you can search for accounting nearby that might have one or reach out to our food preservation team to to connect.

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Shari Gallup: And if you

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Shari Gallup: if you're like me, and when you're cooking, you don't want to mess with your computer or your laptop, we have this great fact sheet and it lists 800 numbers and webinars. I'm sorry websites.

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Shari Gallup: and I keep this in my cookbook like with my cookbooks. I have a copy here, and I fold it up, and it's just with the rest of my cookbooks 800 numbers websites for dehydrators, caners. So if you need a gasket, you can call the 800 number, and it's right at your fingertips. We also have the resources listed on this paper that Melissa just talked about and we also have other suppliers on the back.

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Shari Gallup: So that's a great handout that you can keep near your cookbooks and in your kitchen. And finally, I know we're right at the end. A few things that we'd like you to like to end with is

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Shari Gallup: food. Preservation is a science not to be confused with baking or cooking, but just find those reliable resources reach out to your extension. Educator. And if you're new to Canning start simple, and my grandma used to say, can in the kitchen early like, start early and bring a friend.

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Shari Gallup: So 2 minds are better than one and so she that's you know kinda how she went about Canning, because summer is always hot and they didn't have air conditioning back in the day.

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Melissa J. Rupp: So we're we're at 30 min right now, and we've enjoyed this half hour with you. But if you could, before you leave us, put one thing in the chat box that you learned today, we would love that. And once you have post out of your zoom today you'll receive an evaluation link, and we appreciate so much your feedback. It helps us to be stronger and better in in providing education to you, and gives us feedback for improving our services.

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Melissa J. Rupp: And we go.

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Melissa J. Rupp: How free, striking actually works! I'm glad that was a meaningful to you.

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Melissa J. Rupp: Thanks for the resource fact. Sheets and recipes absolutely stock your kitchen full of them.

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Melissa J. Rupp: Great resources.

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Shari Gallup: Listening.

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Melissa J. Rupp: So, Hi, okay.

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Melissa J. Rupp: so instant pot and an electric pressure canner are 2 different things, and both have very distinct purposes for sure.

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Melissa J. Rupp: And just as a reminder this, these are the upcoming classes. We'd love to see you there register for any and all of these@gosu.edu, slash fp, webinars

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Melissa J. Rupp: don't invent. Yes, I it's a common one in jams, too, and and unfortunately it's not safe. So thank you for catching that one.

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Shari Gallup: Well, lots of comments. Thank you that that really means a lot to us.

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Melissa J. Rupp: I'm gonna stop the recording.

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Shari Gallup: Any questions.