High Altitude Food Preservation
The majority of recipes for home preserved food products are developed at sea level and can present not only food quality challenges, but also food safety challenges for Colorado cooks living above 3,000 feet. The following food preservation resources have been developed for cooks living at higher altitudes.
Canning at High Altitude
- Cook Surface Precautions for Home Canning - Be sure and read the manufacturers guide to determine the recommendations they make regarding the type of cooking surface and BTU rate approved for your canner. Some canners now specify that they should not be used on outdoor LP gas burners or gas ranges over 12,000 BTU's. Some canners are also not recommended for use on smooth cook-top stoves.
- Cost of Preserving and Storing Food
- Food Preservation Without Sugar or Salt
- Making Jellies
- Canning Fruits
- Canning Vegetables
- Canning Tomatoes and Tomato Products
- Making Pickles
- Making Pickled Peppers
- Processing Chile Peppers
- Freezing Food: Reducing Food Waste
- Freezing Food: The Science
- Freezing Food: Supplies and Equipment
- Freezing Fruits
- Freezing Vegetables
CSU Master Food Safety Advisor Program
- Do you enjoy the art and science of food preservation?
- Would you like to develop expertise in food preservation and food safety?
Judging Home Preserved Foods at County Fair
Recorded webinar; presented by CSU Extension June 19, 2013; approximately 1 hour in length.
Intended audience: County and State fair superintendents; returning and prospective open class preserved foods judges; Extension agents; volunteer assistants and any other interested persons.
Objective: To present and encourage adoption of uniform, safe, accurate, guidelines for county and state fair judges to follow in judging open class preserved food products.
Recording: 'Prize Winning Preserves'This 18 min. presentation developed by University of Florida Extension provides tips for judging jams and jellies, including both good and bad examples of what a judge might come across. Go to: https://connect.extension.iastate.edu/p5c4fole8k3/
- Slides handout
- Certificate of participation
- Fair volunteer job descriptions - Sample
- Exhibitor memo - Sample
- Resource list - Preserving Food for Fair
- Caution Labels
- Sample Score sheets - Point system (courtesy of Larimer County)
- Canned Fruits and Tomatoes
- Canned Juice
- Canned Vegetables
- Dried products
- Fruit Syrups
- Gift Pack - Jams & Jellies
- Gift Pack - Dried Herbs
- Other Fruit Spreads
- Pickled Products
- Relish, Salsa, Chutney
- Sauces & Condiments
- Sample brochure - Preserving Food for Fair
- Guide - Judging Home Preserved Foods - University of Georgia Extension (contains sample score sheets-3-tier and point system)
- Canning Posters - University of Florida