UCCE Master Food Preservers of El Dorado County

09/10/2026

💨 Have you tried steam canning?

Steam canning can be a great alternative to a boiling water canner for certain high-acid foods—and it uses much less water!

Atmospheric steam canners may be used for research-tested recipes designed for boiling water canning, including many:
🍓 Fruits
🥒 Pickles
🍅 Salsas
🍑 Jams & jellies

But there are a few important rules to follow. Processing time must be 45 minutes or less, including any adjustment for elevation, and steam canners should never be used for low-acid foods such as vegetables or meats. Those foods require pressure canning.

👉 Read the guide here:
https://www.ndsu.edu/agriculture/extension/publications/steam-can-it-right

Remember: Start with a research-tested recipe and follow the recommended processing method, time, and elevation adjustment.

09/10/2026

🍂 Falling Leaves & Safe Eats! 🍂

Cooler days, colorful leaves, and crisp fall air make this a wonderful time to take a meal outdoors. But don’t pack away your food-safety habits just because summer is ending!

Whether you’re heading to the park, tailgating, enjoying a family picnic, or firing up the grill, remember to:

🧊 Keep cold foods at 40°F or below
🔥 Keep hot foods at 140°F or above
🥩 Keep raw meat separate from ready-to-eat foods
🧼 Keep hands, utensils, and serving surfaces clean
🌡️ Use a food thermometer when grilling
⏰ Don’t leave perishable food out for more than 2 hours — or 1 hour when temperatures are above 90°F

A little planning can help keep your outdoor meal memorable for all the right reasons!

Learn more about handling food safely while eating outdoors from the U.S. Food & Drug Administration:

https://www.fda.gov/food/buy-store-serve-safe-food/handling-food-safely-while-eating-outdoors

09/09/2026

Apple Chutney
This chutney is great paired with pork including ham, or poultry. It is also a wonderful addition to a cheese board. It makes great gifts, too!
https://nchfp.uga.edu/how/pickle/chutneys/apple-chutney/

09/09/2026

Apple Butter
What is the difference between applesauce and apple butter?
Applesauce is a loose (often), spoon-able fruit puree.
Apple butter is spiced and simmered until sugars are caramelized and reduced to a spreadable consistency.
PRO TIP: pears may be substituted for apples.
Here are a couple of versions:
https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/apple-butter/
https://www.bernardin.ca/recipes/en/apple-spiced-butter.htm

09/09/2026

*** FREE CLASS IN-PERSON ***
Party Boards for All Occasions
September 17, 2026 from 6:00pm to 7:30pm
311 Fair Ln., Placerville, CA 95667
Registration requested for planning purposes. Walk-ins welcome.
https://ucanr.edu/site/uc-master-food-preservers-central-sierra/event/party-boards
The holidays will soon be here. In this fun class we will present ideas and some recipes for your holiday party boards - canned goodies to impress your guests, flavored nuts, tasty, dehydrated produce, and spice mixes for dips and spreads. This class is suitable for beginners and advanced.

09/08/2026

September is Food Safety Awareness Month. Let’s kick it off with this article sharing holiday food safety tips: https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays

09/08/2026

🥩 Does jar size matter when pressure canning meat? Absolutely!

These are 1½-pint jars, a handy size when a pint isn’t quite enough and a quart is more than you need.

As a rough estimate, jars may hold approximately:

🥫 ½ pint: about ½ pound of meat
🥫 1 pint: about 1 pound
🥫 1½ pints: about 1½ pounds
🥫 1 quart: about 2 pounds

Actual amounts will vary depending on the type of meat, size of the pieces, and packing method.

But what about processing time?

For plain meat strips, cubes, or chunks, tested pressure-canning directions specify:

⏱️ Pints: 75 minutes
⏱️ Quarts: 90 minutes

There isn’t a separate tested processing time for 1½-pint jars. Because they are larger than a pint but smaller than a quart, process them using the quart time of 90 minutes.

⚠️ Remember: Meat is a low-acid food and must be processed in a pressure canner. The amount of pressure required depends on whether you’re using a dial- or weighted-gauge canner and your elevation.

Always start with a research-tested recipe from a reliable source, such as USDA, the National Center for Home Food Preservation, or Cooperative Extension.

💡 Food Preservation Tip: Never assume you can adjust processing time based simply on how much food fits in a jar. Follow the processing time for the jar size specified in your tested recipe.

HomeFoodPreservation PreserveSafely

09/08/2026

09/06/2026

https://www.bernardin.ca/recipes/en/barbeque-jalapeno-sauce.htm

Homemade Jalapeño Barbecue Sauce is a sweet and spicy sauce for grilling or dipping.

https://www.bernardin.ca/recipes/en/barbeque-jalapeno-sauce.htm

09/04/2026

🍂Let’s Preserve: Fruit Pie Fillings🍂

Lots of good info here on canning pie filling, info about Clear Jel and Therm Flo, and good info about freezing pies. All in one place!
https://extension.psu.edu/lets-preserve-fruit-pie-fillings