Preservation Notes - San Joaquin Master Food Preservers

By – Sherida Phibbs Meet Linda Driver – One Jar at a TimeIf you’ve ever attended a UC Master Food Preserver class on jellies and jams, chances are you’ve crossed paths with Linda Driver—a longtime volunteer whose passion for preserving is only matched by her generosity and sense of humor.Linda became a…

by Colleen Young, MFP Co-Coordinator If you find yourself with extra peaches this summer, this a great way to use them up. Not to mention it is a favorite of some of my best friends. If it is a little too spicy for you just use 1 teaspoon of the hot pepper flakes. It is excellent on poultry and pork…

 by Colleen Young, UCCE Program Co-CoordinatorI hope your summer is going well. Our summer in Central California has been a little cooler than usual and even if my garden is a little behind, I’m not going to complain. I will have plenty of tomatoes in the fall so I better decide how to preserve them.If…

Sourdough bread is a canvas for creativity. Beyond the basic flour, water, and salt, bakers love incorporating inclusionsadd-ins that bring texture, flavor, and visual appeal. Popular inclusions include seeds, nuts, dried fruits, herbs, and spices.

Help Desk Question: I pulled out chicken from my freezer and it is freezer burnt. Is it safe to eat? I want to make it into chicken stock. Answer: Using freezer-burned chicken to make stock can negatively affect the flavor, texture, and overall quality of the final product.