00:24:31 Rebekah Wilce: Hi from Elfrida! Did I read right that we might talk about fermenting local foods? 00:24:32 Karen Fasimpaur: Welcome everyone! What would you like to learn about today? 00:25:14 Rebekah Wilce: I’m not even sure there’s such a thing as expertise in fermentation! Just eternal learning. :) 00:27:18 Charlene Doland: Sounds tasty, Kathy! 00:27:49 Charlene Doland: From Jennifer Knudsen Hi! No particular questions, but that salsa looks amazing! 00:29:18 Charlene Doland: That's awesome, that you have kits for teachers and families! 00:30:46 Karen Fasimpaur: So I have a question when we get there, can caramel be water bath canned? 00:31:33 Karen Fasimpaur: For those of us who garden, preserving is essential when we have a bountiful harvest. 00:34:14 Charlene Doland: My oven has a "dehydrate" setting. 00:34:56 Karen Fasimpaur: What's the approximate oven temp for dehydrating? How long (approx)? 00:37:14 Karen Fasimpaur: I always worry about overcooking. What kinds of things do you not need to cook/blanch before freezing? 00:38:22 Charlene Doland: Great question, Karen. I second it. 00:40:58 Karen Fasimpaur: There are Zoom classes on pressure canning being offered by U of A Coop Extension that we'll talk more about in a few minutes. 00:41:29 Charlene Doland: From Jennifer Knudsen Is pickling the same thing as fermenting? Or is that a different process? 00:42:16 Karen Fasimpaur: essential for LOCAL food! 00:43:09 Rebekah Wilce: To Jennifer: Some pickles are fermented, but they are often acidified, meaning vinegar or other acid is added, and they are often also canned. Both fermented and acidified pickles can be canned, but in the former case it does kill the live good bacteria when it’s canned. 00:48:56 Charlene Doland: From Christie Brown: Many cookbooks have blanching guides for foods 00:49:56 Karen Fasimpaur: You can sign up for the Pressure Canning Class at https://www.eventbrite.com/e/copy-of-preserving-food-safely-tickets-156029579673 00:50:32 Karen Fasimpaur: No, all pressure canning 00:52:16 Charlene Doland: I've used the extension service food preservation site many times, especially when my son was in 4H and did food preservation projects. 00:53:05 Charlene Doland: From Jennifer Knudsen Can you use an Insta pot for canning? Or do you need a special canner? 00:53:34 Karen Fasimpaur: black truck bed liner :) 00:54:30 CHRISTIE BROWN: Taste 00:55:48 CHRISTIE BROWN: 12 hours for thin pineapple slices at 135 00:57:35 CHRISTIE BROWN: Can you freeze food in paper, not plastic? 00:59:52 CHRISTIE BROWN: Sun ovens are moist and need venting when used to dehydrate 01:00:58 Rebekah Wilce: Our drying racks are wooden frames with hardware cloth, and we haven’t been covering them with anything clear but with a porous cover for airflow or with a metal cover if it’s going to rain, so it takes longer. Is there any food safety issue to that? 01:04:31 CHRISTIE BROWN: Thanks for clarifying pH and not acidity. Do you use a pH meter? 01:04:41 Karen Fasimpaur: Bonus question: Can you can kombucha? 01:06:03 Rebekah Wilce: Christie, you can use strips or get a pH meter. I own a couple pH meters because I had the business and I love them, as long as they’re kept calibrated. 01:06:10 CHRISTIE BROWN: Or the brew store? 01:07:10 CHRISTIE BROWN: I was a lab tech!, 01:08:55 Charlene Doland: From Jennifer Knudsen Like for pool water? (pH strips) 01:09:38 Karen Fasimpaur: I use a metal grill (or cake) rack :) 01:14:10 Charlene Doland: From Karon Campbell How often does this group meet? I would like to return. 01:14:23 CHRISTIE BROWN: Can you use paper wrap to freeze? If you don’t want to use plastic 01:14:59 Karen Fasimpaur: Karon, every two weeks until hte end of June. If you want to give us your email, we can add you to our list for notifications 01:16:00 Rebekah Wilce: Christie, anything porous like that is going to allow freezer burn. You could do that for a quick freeze (similar to spreading berries out on a sheet pan and putting that open in the freezer overnight so that the berries freeze separately), but then it would be best to transfer the contents to something that can be fully sealed off from air for longer term storage. 01:17:04 Charlene Doland: From George Ursia how can we get recipes and directions for water bath canning please? We have jars and would like to learn 01:17:38 Charlene Doland: eatlocalcochise.org 01:18:07 Rebekah Wilce: But you can use certain pint jars that are rated for freezing! Or you can use those silicon bags, like Stasher bags. 01:20:48 Charlene Doland: I would think the continuing growing issue especially applies to cruciferous vegetables. 01:20:54 Rebekah Wilce: I’ve done that with tomatoes and it works. I drop them in boiling water when I’m ready to use them, slip the skins off, and then add the tomatoes to whatever I’m cooking. 01:24:02 Charlene Doland: Library system: https://cochiselibrary.org/ 01:24:41 Karen Fasimpaur: We'd appreciate it if you could take a minute to fill out this evaluation: https://forms.gle/8aXjLaJRisq5GDvX6 01:25:32 Rebekah Wilce: Thank you all! 01:25:41 Cynthia Aspengren: caspengr@arizona.edu