Food Preservation & Preparation
If you are pursuing a homesteading and self sufficient lifestyle, this page will provide valuable resources on food preservation and preparation.
If you plan to do any pressure canning, it’s time to get
your pressure gauge tested. The USDA National Center for Home Food Preservation
recommends testing gauges each year before use to insure its accuracy. Cornell
Cooperative Extension of Saratoga and Albany County offer this free service.
Using a Presto Dial Gauge Testing Unit our educators test your gauge against
our annually calibrated gauge. Having proper pressure is essential to safe
pressure canning and prevention of botulism food poisoning. A gauge that is off
by up to two pounds can still be used with the proper adjustment, a gauge that
is off by more than two pounds should be replaced. Call to make an appointment
for pressure gauge testing: CCE Albany County – 518-765-3500 or Diane Whitten,
Nutrition & Food Resource Educator of CCE Saratoga County – 518-885-8995.
Yogurt is a cultured
dairy product that can be made from whole, lowfat or skim milk, including
reconstituted nonfat dry milk powder. Although most yogurt in the United States
is made from cow's milk, any type of milk can be used. In other countries,
yogurt is made from the milk of water buffalo, yak, goat, horses and sheep. As
interest in raising goats increases in the United States, so does the
popularity of making yogurt from goat's milk.
If you like yogurt and
eat it often, you may enjoy preparing yogurt at home. Depending on the form of
milk used, you will probably save money, as well. The guidelines and procedures
in this guide will help you make a quality product.
- Preparing an Emergency Food Supply, Short Term Food Storage, https://s3.amazonaws.com/assets.cce.cornell.edu/attachments/2920/Preparing_an_Emergency_Food_Supply_ShortTerm.pdf?1411568494 This 7 page resource includes suggested foods to have stored for a three day and two week emergency supply, plus FAQs about food dates and storage.
- Food and Water in an Emergency, https://www.fema.gov/pdf/library/f&web.pdf This 14 page publication includes suggestions for a two week food and water supply, finding hidden water sources in your home, ways to treat water, and items to include in a disaster supply kit.
- This 12 page guide includes information about how to keep food safe during and after an emergency including salvaging food after a flood or power outage with lists of what to keep and what to toss, and evaluating the safety of drinking water after a flood.
Make An Emergency Food Supply Kit, http://www.ready.gov/food Following a disaster, there may be power outages that could last for several days. Stock canned foods, dry mixes and other staples that do not require refrigeration, cooking, water or special preparation. Be sure to include a manual can opener and eating utensils.
- Keep Your Food Safe During Emergencies: Power Outages, Floods & Fires, https://www.fsis.usda.gov/(search for title) This 12 page booklet gives guidelines for what to do when the power goes out to prevent food loss, also including what to keep and what to toss when power is restored.
- Determining Water Needs, https://www.ready.gov/water Following a disaster, clean drinking water may not be available. Your regular water source could be cut-off or compromised through contamination. Prepare yourself by building a supply of water that will meet your family’s needs during an emergency.
Last updated October 13, 2021