tonight we're going to have a variety of presenters to help us learn a little bit about c s a so i never know what a c s a was before community supported agriculture we're going to learn about that they get i think they teach just a little bit about growing you know harm a sting and then we're going to have somebody that's going to talk about sharing good food and how we can work together with that and then we're going to have somebody that talks about storing food and in the fun artistic way of doing that so our first presenter tonight is from the county school policy council their organization tries to ensure access for individuals to healthy local and affordable food here to prison for that organization is the chair of that council lisa  gansey good evening you hear me ok ok i'm like you said my name is lisa against you and i just want to say thank you for allowing me to be here tonight to still get me half of the out of a county food policy council i'm thrilled to be here to share all of the great work that those clever have done collaborative has accomplished over the last few years and to kind of give you a little teaser on it we're going to be up to for the next three years in case you're interested in getting involved but we with what we've been doing so just to give you a little bit of a background we are basically a collaboration of local agencies and individuals in this area that have a passion for our mission which is to ensure that everyone out of our county has access to local healthy and affordable food and our vision of course is an available supply of twelve yards meals for all i'm really excited about the fact that you probably can't read the slide because that means that we have enough numbers to fill a slide because when we first started we had about six or seven people agencies around the table and we now have representatives from a variety of different sectors people that never knew each other agency as existed in the past we work with anyone  years after the economy took a plunge we were starting to hear a lot of comments and get feedback from a lot of people in the community about how people struggling for food support to put food on their table a lot of people that have never had that issue before especially in out of a county it was something that wasn't really talked about and people didn't think that there was an issue but i would be out in the community giving presentations on food and on healthy eating some of the comments i started receiving were not just about knowledge or how to prepare food or what kind of things they should be eating because they were healthy but how to access them it's in people wondering where food pantries were available and when mobile pantries were available  and so we brought a group of people together and again took a look at the huge jump in the number of people in out of a county needing assistance with food through the snap or the bridge herd formally called food stamps program we also saw thirty per cent increase in the number of kids in the county that were eligible for free or reduced lunches and it sometimes gets confusing because when you compare outlets to a county like kent county in muskegon county you're not going to see as great of a need but we were the highest percentage jump in the state during that time period of the number of kids that qualify for free reduced lunches so while it might not be the next you know an extremely high percentage the jump was what was very concerning for us and a lot of people that were the county a lot of the of information help them from nation that the health department had we went out and did some focus groups talked with people that use food resources staff that are working at food resources agencies and based on the  all that data we came up with six priority areas that we've worked on from two thousand to two thousand and fifteen and i'm going to fly through these because i only have about ten more minutes i want to share what we've had so the first thing that rang out loud and clear was that we needed to improve the level of cooperation among our food resource providers basically the right hand didn't know what the left hand was to if i was working at a food pantry and someone walked in and didn't qualify for my services i had no idea where to sign them because i didn't know which other agencies were offering services or when they were open and what their eligibility requirements were for these agencies want talking so basically what we did as a council started bringing those groups together and saying how can we help you what are your issues what are some of the barriers to getting around your issues and how can we help you prioritize what to do so that we can help be more effective and efficient with the work that you do a few really great things resulted from this the one i'm really going to spend time talking about is the home food depot a lot of our food resources agencies in the area go to feeding america west michigan food big which is a concept park and these theaters were telling us that it was becoming a real struggle to get there the staff time the gas money and all the rest to get there to pick up their food out of regular basis  and so what we were able to do was take that problem back and talk with some of our members one of which happens to be a united way talked about the problem and they said you know we can help with that and so united way now funds once a month a truck to come from feeding america to the market how resource center here in holland and all of the food agencies can come pick up their food right there they order ahead of time on line it comes off the truck it's already shrinkwrapped with exactly what they've ordered it's very fast they're in and out but the cool thing is in the meantime while they're waiting for its roll off the truck the people from these agencies are volunteers are standing there talking to each other which is what we really want to be doing in the first place so that's one thing that's come out of the make it hard to see this but this is just a picture the and this is what takes place once a month as you can see in the picture on the right there are individuals from the different agencies there to pick up their food and i just found out today that kids food basket you may have heard of that agency that's feeding kids sex uppers they're going to start using this as well because they work with feeding america to get some of their our second priority air for those first three years was to increase the quality or improve i should say the quality of the food in the nonprofit food distribution system as you probably know if you think about food donations or what often ends up in pantries it's usually very highly processed shelf stable food and we had just heard over and over again from people working there from people using the services that  healthier foods were needed desired people were interested in having healthier options that just weren't there and so we've done a few different things the trucks that bring food on the mobile pantries from feeding america often have a lot of produce but we have been told through feedback that a lot of times that produce was going back on the trucks because people weren't taking it because they didn't know how to prepare it has so what we've got in contact with a very nice gentleman who loads and unloads all those trucks that come from being america and he gave me a list of the top ten most popular produce items and what we did was work with them to develop some very simple minimal ingredient recipe is that churches or whoever  s the mobile pantry for that for that week can go online and print out those simple recipes and have those of vailable on site when people come to pick up those items so one thing we do we've also tried to do some planning role campaigns which is urging people their own backyard gardens to plan an extra row and drop it off at local food pantries because they are always in need and willing to picks up those items and if you're interested in doing something that in the future please get in contact with me i'll get you my and we've done a few campion's called community get fast which is really just take good time out of the year and encouraging people to donate healthier options to food pantries so it might not always be the time of year where you can donate fresh produce although they will they flyers they're going to be stuffed and going to all the bags they get to leverage for the post office food drive meals and giving people options for the healthier foods to donate ok i'm going to have to jump ahead although one other thing i want to say we have worked with some in local pantries to start we're educating people at pantries about what kinds of foods they should ask for donations about how to help their clients that come in the lock to learn how to prepare some of these foods and helping them make some of the healthier options more visible on the shelves so that people can find them this is just an example about lists of foods that we disturb you ask the people for healthier donations and we've also started in grand haven in spring lake actually collecting  donated food when people go to the farmer's market so if they are interested when they're there shopping for themselves that day we might point out something that and say oh you know a popular item that day that maybe corn is ten for two dollars instead of eight for two dollars or whatever it might be and asking people to just step back if they're able to donate some food to us and we deliver it to a pantry that day it's been overwhelmingly popular we've run out of bags they've had people showing up on days that we're having with they're asking how they can tell me food so we're hoping to keep that up in the future because the pantries love it you might be aware of how a community garden that's also located that next our resource center that garden is completely volunteer run and they in two thousand and fourteen produce over five thousand pounds of  ok so very quickly i want to jump or invest one we also are working to not just improve food quality but specifically for people that have conditions like diabetes and heart disease that might need low sugar or low sodium levels had a lot of people tell us you know my father uses a food pantry and he has diabetes and when he goes there there are many options for him and so it would really time to do a lot of work like helping get some of these special foods available at kind of get meal sites we develop the best practices manual for  that they can understand how to do this a little bit better at it for example feel a little more confident if a client with diabetes comes and leave them in the direction of the food that will help them we've done a lot of work expanding access to farmers markets fantastic because people go to the market and they can use the bridge card just like they wouldn't a grocery store but to buy fresh healthy local food and the benefit for everyone is that then that funding stays local that money stays where it here and it supports our local farmer what we have found through a lot of our research is that most people that need these programs don't even know that they exist and so a lot of what our work involves now is getting the word out there to people that could benefit from using the programs the picture of the home market and the office where people can use their credit card and just to touch on that point for another minute and the first two years that we brought this program into holland there was over seventy one thousand dollars of revenue for the vendors an additional revenue that was just in bri food bucks so that was a two your total last year alone there was over forty six thousand dollars of revenue just through this program and that's in a very very very small percentage of people that have had actually knowing about it and using it so there's a whole lot of potential and every dollar in new snap activity benefits up to a dollar eighty in economic activity locally so it's a great program when i don't have much time we've done a lot of work trying to address the issue of food available issues for kids outside of the school day whether it's when or how they've summer breaks we've had teachers tell us their kids don't look forward to snow days because when there's snow days they don't get our best of lunch and they're hungry and so we've done a lot of work to try to not just start new summer meal programs because we found there are a lot in existence that people weren't using them because they didn't know about them so if you're doing a lot to try to promote those programs that actually we're having a lot more success bringing the programs right to the community and so we have some of those summer meal sites now in a few mobile home parks allowed at library and korean haven last year if i would have a program on mondays where they offered the summer little program and it went so well that they're going to do it again this summer one is going to be starting up in coopers and we also have had a lot of success going right to the migrant camps because there are a lot of children there in need of food and we also work quite a bit with kids food basket i'm part of their advisory board and helping to promote the programs they're doing as well as well as programs like hand to hand and other programs that are serving come from school i want to jump ahead real quick and just give a plug before you leave tonight on the table in the back of our our cart that promote th a county food policy council website because there's a lot of information there and you can i'm not going to read it so you have a lot of different links one of our most popular i guess you could say hits on our website is a fine food area whether you needed it or it was someone else in need you can search by zip code or you can search by dave that we can find out where there are community meals where there are mobile food pantries where there are fixed food pantries and this site is available in english and spanish so check that out or if you know people that might benefit can get the information to them you can take as many of our little cards as you'd like but just respond about two minutes we had such success over the first three years that we decided to to do another data assessment so we spent the second half of two thousand and fifteen recollecting that really looking at the new needs in ottawa county and prioritizing and strategizing about what we want to work on for the next three years so just starting this past january our brand new strategic plan be implemented and for this year we have for the next three years we have three main priority areas and they are to eliminate hunger and out of a county healthy eating by all as you saw from everything i just talked about our main focus for the past three years was low income individuals people in need was our main focus and while will still continue to educate those people it's really important to realize that i guess you could say fortunately or unfortunately it doesn't matter how much money you may get out of a county most of us are not eating as healthy as we could be and so we really want to expand that education and make sure that we're doing what we can to make sure that everyone is getting the message and removing the barriers for everyone to be making healthy food choices and a new area we focusing on is increasing the sourcing of local food so we'll be doing a lot of work trying to engage some of our local growers and do a little doing a lot of education for people and i don't county about the benefits of local food not just for their bodies but economically and doing all that we can to encourage our institutions like schools work sites restaurants to be getting more involved in purchasing locally supporting our local growers we meet monthly to work on our subcommittees we also have a full council that meets quarterly and we have an advisory board that we it's quarterly so each of those three areas that i talked about has a sub committee that meets once a month so if you're interested in getting involved in the work that we do i'm not going to read all of these off to you but there are a lot of different priorities and strategies that these groups claim to be working out of the next three years so this just shows you some of the things that eliminate hunger will be working on one new focus area for us we'll be looking at ways to extend the food life and eliminate food waste throughout the county so we're excited to get get started in that area healthy eating by all we're really going to be trying to get people to start more gardens and use gardens more whether it's for themselves or to share with others or both we just think there's a lot of of room for for growth there and like i mentioned increased sourcing of local food looking at how c is looking at how we can increase the supply of food from our local farmers whether it's to school restaurants or other institutions hospitals and then expanding innovation of c s a case so and to be doing what we can to help promote those and to work with our local growers so that people see the benefits and understand what a c isn't will hopefully help them find them and make that connection so that people can be supported in this program and enjoying the healthy food so i tried to be as fast as i could but if you are interested in any more information on our website i don't think i have a i found what it was but it's out of the food or the cards are in the back my contact information is here but it's also on the website so if you don't have a chance to write it down tonight if you want to get in touch with me if you have questions if you'd like to get involved not just about getting k on people's hands it's there's a lot of other cultural hurdles to eating healthy you know finding the time to prepare the food and music on the biggest i'm so used to convenient food and fast food and how do you slow down and make time dollars for the season you know you get a decent sized pot and sometimes the water for you they have water on site so it's a good way to to go on the dirt  all right well now that we have folks like us putting up here with help i'm melissa jeff's wife now that we have some ideas of how to grow where to grow this is where i get to enter the conversation and talk about food preservation and what we do at our house every so often i do get a chance to be in the dirt and i love that but with three little kids my place is full but more in the kitchen and so  yeah this year i think one of our one of the things that we feel like is kind of an exciting challenge or goal for us is to see how much food we can produce in our little city backyard and it sounded like kind of a cool thing it's not a kiwi like you normally get in a store where you got a peel the outside but it's just like a big grate and they said they're just delicious lay sweet and from everything we hear they're supposed to be really good which we're really hoping that they are kind of like a cucumber so it was a little bit disappointing we thought it's going to be this but again this is very experiment we're trying to see what happens so yeah that was in july this is a picture of february you can kind of see the snow outside a little bit but then the good greenness and the conner is exciting so this is our sons and he was helping me harvest just noted that we had the greenhouse behind our house there we start out all the transplants and everything for the farm and this is right before so in the winter then we'll describe for ourselves just pull out the pallets and rip up the you know the ground cover and just plant a bunch of stuff to sustain ourselves through the winter  supper it's just a joy to see our table full and like if we can extend you know all the way down when people come to our house thing all the house you know probably will not be pristine i mean there's little kids about there's going to be dust bunnies in the corner and there's going to be you know coloring books on the floor but that's not why people come and so i don't really worry about it the table usually is not set but then when people come i have extra hands so it works really nice  but we do like we this is our fun and you know we just put on a big meal or do a potluck style and people come and so yeah i think just one of the things that we've learned through the fire and having that food is just the joy of sharing it with others and so we have where maybe we don't you know go to the movies all the time or do different things like this is this is just fun to be able to just spend time that  also with their internship program we have winston and potlucks right around the corner at the park around the corner from our house and that's just a fun time to all the neighborhood kids you know now wednesday night as potluck made and so we get a lot a lot of guests that come and that's always a good time to these cute little things were a first batch of baby chicks and this is also in our backyard along with some of the that fruit again just to show you what can be done in a city we're glad that they made it legal that worked out really well for their time being this is their son again with the chicken and we've given our son the title chicken manager some of these he really likes the title and he's pretty proud you know get the food in the water other the season that so excited about it and kind of wants to revoke that but nevertheless that's the job and the eggs are lovely so canning again this sort of could be the segue into this exciting table canning is something that where i spend a lot of my time in the summer in this is at the western sun in the kitchen right there that we had a group and did some salsa and some applesauce and again canning is one of those jobs it's so exciting to see like the beginning and and and when you have people all around you just that in between part is just much more enjoyable so yeah that's something that we're just really kind of encouraging this is our housemate joy with their daughter mckenna they were helping me make apple sauce this winter with or this fall say but this is a really exciting picture snakes that never can that much and i also know like there's plenty of those cans that i've taken off the shelf like i thought they sealed and they didn't and there was little mold growing on the top so like it's a really pretty picture and a lot of it turned out really well but you know it just can be deceiving but it's it's good it's lovely too when it's super cold out and you really don't want to go out and you're like wait i can just get peaches from downstairs and so there's just a joy in that and enemy i mean i would say would be my three go to cookbooks serving up the harvest kind of takes a vegetable and goes through a bunch of different recipe ideas and then simply in season jeff laughed at me immediately after i bought that book i got it at the bridge and started putting tabs on all the ones that i wanted to make and you can see at the top it's pretty ridiculous and pretty much have them all tabs but again like just as we try to eat more in season and focus on you know what's going on and what can we make that one has been a lot of fun and then healthy bread in five minutes a day a wonderful no need bread that you can whip now that i'm working full time out of the house and  my canning shelf will never look like that again i appreciate things like you know the quick bread things to make sandwiches for kids lunch or or just other quick recipes in there to sell yet another thing too that we do a lot of country life i don't know if you've heard of that or familiarity some that is getting food in bulk it's done in pullman so it's kind of a hop skip and jump away but every few months we'll go down there and buy big bags of rice and  beans and things like that and again we're talking about eating healthy on a budget and we to stretch meals when you have people over that's the way to do it so many questions  markham you hear me i am deborah mike so i know it looks a little weird i see some familiar faces even i love that thank you  quite a bit of training on dehydration proper dry food storage methods freezing is also a really important tool that we can use in our arsenal of preservation so keep that in mind as we are talking  ways to extend that throughout the season and that's of course removing waster removing oxygen temperature is also a huge factor in proper storage so if we have time to pull for that and if we don't as you website there are some tips on there simply don't have time to get we have about an hour but you have time to make but it's things you're interested in learning how to over to my website and canning calendars or preservation calendars are huge literally you can do it on your own home calendar or just buy a separate one and you can start depicting what if it's apples or river foods you're interested in start utilizing when they're available and then you can start factoring out because as our guests before mentioned life gets in the way and it's hard to really put away as much as you can to enjoy in the winter months so if you're organized and you kind of have a game plan it does make things a bit easier so ok everything has to be broiled to death your jars your lids your rings everything has to be boiled and it's daunting and it's time consuming i'm here to tell you that yes sure things have to be clean but only if you're best of peace requires a  out so that you're not burning yourself and if you're carrying a lot that could be food be joe's worth of a rather boiling water and a lot of headache and a lot of fear and we need to remove the fear from preserving and from canning so i'm here to tell you use your dishwasher it's recipe dictates if you're hot packing or co captain i'll get into that second that you can then with or store it in a cookie sheet trade with some hot rodder i keep my kettle going if i have to keep things warm temperate just set it in a little bit of hot water after it's rins out if you are cold packing it doesn't matter let it cool and you can cold pack right you don't have to over sterilize everything and now here's the now i'm going to go right back and tucker on the other side of my mouth when it comes to lives and rings a bell supposedly came out rast year and said that their new rings no longer have to be labeled because the rubber compound supposedly now doesn't need to be exposed to hot boiling water and it doesn't need to be made pliable any longer here's how i look at it that's coming in contact with my food what is the thing that keeps my food safe for a year or more on my shelf the small guy so this little guy fails what happened and wasting food now i have to throw it out so i take that extra time o them since they come to a boil shut him off i made the mistake once of letting him boil i pumped a bunch of food and the water boiled out and then i had all the rubber compound on the bottom of my van babs you know you can't  the other misnomer is they are not you can get away with just using ron or another of these methods meaning you can just water bathe your chicken for two hours because in two borne illness and all of us that can we know that those are not as prevalent as they the hysteria tries to make it for camping it really is one of the most safest methods because first and foremost you know what's going into your jar so do what we do at home canning and that's because we have the presence of time temperature and acid without the combination of those three things we can't do what we do here right to keep it simple essentially the higher the amount of acid ph value acid the ability you then have to use a lower temperature at a lower amount of time the last presence of acid or the high higher has rust presence of acid excuse me you use a pressure canner so if you have a lot of acid you can run a race if you don't have a lot of acid you can pressure can but let's talk about acid now has more only as i make them but after they've stored for rial because i want to make sure when i'm giving you is a safe and healthy bag preserving does the same thing most of us that are out here in this industry that's what we do to keep our food safe so that we can advocate for that particular recipe so be weary of what you see on mine if a little so they're going to give you an example i do it's called production canning because like you i also have eight fed time job i  a canning diva i have a hobby called roller derby and i have two children so i spend my time teaching so much so that i start looking at my own pantry going home with us i really need to get a handle on this so what i do is i bring people together at community kitchens and i allow them to bring their own ingredients food straw rings i supply i have a canning equipment i look cutlery the everything you just bring your  you're not on your own and i think that's the biggest thing that c s a is in process of paan us with our community and we need to do these things as a community so why not make the food as a community ok so keep that in mind even if it's in your own kitchen you might have some funds over you all have a garden it's tomato season putting together make this fun but what happened was a somebody came to the one of these production canning sessions with a recipe and i'm not going to tell you where what's great and time right how much time they said to go ahead and put that in a pressure canner you have to have to make sure that without the presence of acid you're following those other two rules and that's time and temperature all right so the recipe said that she can get away with thirty five minutes for pints and forty five minutes for courts and any of you who have ever used a pressure canner and have canned meat you know that in the write this down seventy five minutes minimum for pints at ten pounds of pressure and ninety minutes for quartz at ten pounds of pressure anything lost on them could get you sick and that's the last thing we want so time and temperature in a city pays a huge value so let me show you and i've got some in the area it would be fun and huge something that maybe not everybody has home can before so i brought really meat specific recipes for talk about some want to be there as well and everything i have here with me tonight is on my website so if you don't get a recipe or you're interested in a particular want to discuss please head to my website or grab me afterwards but if you take one pass it around it's quite simple how many of you and eaters i know in begins in here but i  the big benefit of preserving meat is it's a huge cost savings i don't know if you've ever bought canned meat and grocery store but you get almost a tuna can size aluminum can then you don't know what's in there because you can't see it you know the representatives they put in there because they want to last fifteen years and with such a small amount that you pay such an exorbitant and there it is and i grew up on a hog farm so i'll just be honest with you i spent some years as a child in detroit up until i was thirteen so picture this then i go up to custer michigan or you know if any of you know where that's located have farm such as ourselves i mean there's a there's a lot that goes into that to answer it's really rewarding but i also learned that there are certain times in the year that not there's a plethora that's usually or november through february m  comes goes on sale quite often they're trying to make room for new and so the biggest benefit i have is i can capture those prices because now i don't live on a farm i have to purchase my me i know  i'm buying it from i know how he fed that that me and that animal and i can i can benefit now so not only help standpoint but from a cost savings now for those of you that don't eat meat that same principle applies to things such as beings now i brought this one with me because i really wanted you all to see this what i'm going to pass around because i want you to stand that this isn't bad there's too many misnomers about there about when food goes bad on the pantry shelf and i want to clear that up with everyone tonight but i'm going to pass it around so i can make a way and then i'll come back from talk to you about what's in that job i need all of you to see it first when the benefits of home canning beans that's my by the time i did all the math including the cost of the jack the lid in the ring it's a dollar sixty five a quart and i know mabyn came from i'm touched it myself when it went to the jar and i set myself a lot of money after i didn't make that same stick about hiding everything there's a really fun recipe on how to use that though because this is what i'm working on now is speaking out working on a cookbook and doing a lot of blogging because it's great to can all this stuff but if you don't know how to eat it once it's saved on your pantry shelf it's just as wasteful as if it was on my floor because what happens is people begin to panic and throw it out so how many of you get to see those beans are still working away ok i'll come back said i don't want to look at it before i talk to you about what to look for when you're preserving your foods and when to panic and when not to panic ok all right so we talked about acidity we talked about some misnomers we talked about temperature for those of you that like the numbers on the science of it all share that with you bacteria grows the fastest between it roughly for any run degrees and believe it or not one hundred forty degrees the most temperate dangers own is in that seventy ashish so that's why  often hear people that are saying hey good luck to rose quickly into the refrigerator don't let them sit on your counter overnight because that's the perfect temperature for growing bacteria our bacteria still grows upwards of two hundred degrees you know that so that is right anything going into this rather being there has to have a high enough acidic value of four point six i have a number lower than acid lower the number higher the acid the benefit of the rather be there is there are certain things like a time that kills the humble bacteria that allows us to store that food and eat it later because think about things like chicken or green beans that you just want to preserve and have as a side dish i don't want to pickle every green bean i have because how's that going to work for dinner always fun to know kid that's great i don't want to go to those restaurants i care for those restaurants but i'm trying to do is bring canning out of just the green being in tomato era and show you that there are some awesome things you can do in a water bath to it has a bit of ginger yellow curry it's phenomenal put it over brie pass it around tell me that's not gorgeous i mean there are some there's some really cool elements in there it's absolutely phenomenal it can be canned all year round because can there's a lot that you can do in that rather beth here's another one i don't use regular pickle relish anymore i can so many pickles i got tired of using pickles so whether i do i create something fun and colorful so this is my tex mex corn relish eliminating food waste there's no other way to exemplify that than home canning and preserving the hydrating because even when i'm creating a soup i'll preserve and save those extra product for my own products but i have to bring this because not only do i have it but i've made it available to all of you consumers because how many of you are familiar with clear channel how hard is it to find it it's so hard to find i mean you have to buy in twenty five pound bags well you can go the amish and you can get it in you know smaller container which is great but i don't know how convenient that is at times what i did because to using that when you can because you can now use corn starch from the from the stuff store it has to be a certain mechanically process down so that it can withstand all the temperature in the city in the enough in that can the reason i was able to do that is for instance the tex mex corn relish that's being passed around i have to add acid to that because we know corn doesn't have enough acidity the peppers and them don't have enough acidity and so we're certainly doesn't anything that's probably one of the most acidic things entirely do rot i add acid so something you need to take a note to have if you're shopping for you're going to make sure that your label reads five percent a dity or higher because if it doesn't it's not safe for home canning for instance and this is not a knock down on good foods i shop there often but there vinegar is for percent acidity it's not safe for home  cider vinegar and also five percent scuse me so make sure that in the presence of a red acidic food you're out in the right the right amount of the nigger and i don't expect any of you to know and remember all these numbers and ph values it's right to go to a trusted source for your recipes so make sure if you don't know where it came from like the there are they can be a lady who said you can only do it for thirty five  make sure you know where that came from and not you know i want to save the blog but i won't do it it's not not nice of me just be careful if you want me to look at something thankfully i've been doing this long enough i get a lot of individuals after groups like this to really quick one of your most important trailers you have to have a handy rack with out this your glass jar now comes to close in contact with the heat source and your likelihood of it either clanking together or possibly getting stress fractures is very high so make sure you have a rack if you don't have the extra money for a rat or your record not so bad that you got a picture but you have now fifteen jars of chutney that you have to get done and then we would maneuver the dish towels around the jars to prevent them if they happen they claimed they wouldn't break now i don't recommend doing that all the time if you can get your hands on a wrap but if you have no choice that's a great i want you to do see in the majority of you have water because the floor is i want you to step outside your norm find something first and foremost that you're going to eat you don't want to go up there and find the craziest rack us recipe just because the candy said i got to break out it see what new things you can try specially if you're a member of a c s a or you're growing something new it's going to take a look at some recipes on how to preserve it because if you haven't grown it before you might wind up with more than you know what to do with and if donating it isn't an option you'd like to preserve and it's normal i'm sure it's not normal groves going on in here as this bacteria grows and i'm not kidding three months ago this level of darkness was only to about the l as it continues to grow bacteria it will continue to change color and eventually it will start to something too that's very important when it comes to recognizing frood that you're not  me i have a mood and spring or allergy that could probably do some serious damage internally now i've no longer just ingested it into my airway it's now in my gut i can wind up very sick and some of us don't even know how severe of an allergy we may this is a craft i decided to because i was having so many of these left over i don't know throw these out but certainly don't want to be sitting in a box somewhere so how can a showcase of john that i can no longer can with i'm going to use it as art this is from family vacation the kids like to collect sing and stuff like yeah seashells what do you do with them i mean your pocket to come home from vacation so i started putting a fun club the kids love it started making a nice fun display of all the places we've gone but i all right here what you experience in that job is called liquid loss so for those of you that have pressure can before this might sound familiar so if you're new to pressure canning pay attention for just a moment because there's a huge tip i want to share or this is because when you're pressure canning you've allowed too much excess of the pressure at too fast and then tried to drop it down to fancy because you want and by gosh i met no fifteen or seventeen pounds guess with those beans what i more than likely did because that was the day i was trying to salvage my mass probably but as i wanted to get them filled this fast as i can i probably did not pay attention to my head space so as heat heat temperature rises what happens food molecules expand and they didn't give it enough head space to properly expand and then i guarantee it just said enough and we're now so two things your biggest reason for loss is because you're playing with that temperature far too fast too much and we never has had space so good point thank you for bringing that up i guess that will lead me to how many of you need me to break down the pressure canner have come such a long way i am not going to lie i was not out of the kitchen to do any of the pressure canning time became a teenager i used to fight with my mother and grandma grew old because not kidding you graham good could be five blocks down she could tell you if a quick rattling or so was growing too fast or too slow she was on it and then and i know now dr because how many of you watched i love lucy growing up yeah hear it's dangerous i even managed to burn myself with this one and i'll share with our share with you however so that you don't do it yourself but yeah well we didn't have back then and the reason why people were getting hurt and they were exploding in kitchen is because we were lying so early on in all of the rocking of a poppy cock to tell us if it was gaining too much pressure i don't know about you but that is scary even to this day makes me nervous and i'm not gonna lie on  going off to college in my morning gift was a pressure canner yeah hey i'm happy i can't even now so it's a blessing but back then my friends are like really cut curtains of our ramen noodles and i got a pressure canner who's healthy now ok so rick this we now have safety mechanisms in place that pressure canner that usurps explode because it got too much pressure will happen now because there's a safety mechanism built in when your pressure canner gets upwards of twenty five pounds and it's in that danger zone this is going to blow before the lid blows now draggers and everything inside are going to completely explode but they're inside the canner nobody gets hurt that lighter weight they're taller so i need to do is spend ten dollars to buy another route and now i can double stack my points getting an eighteen or nineteen point that there are some for me because i want to get it done i want to get as much  even if it's not possible some other parts are going to be interchangeable it grab it i've picked up a really good deal not this one but i picked up a really good deal for like fifteen blocks all you did was a new seal so let's break this down this is what's going to be a visual aid this is your pounds of pressure write this down if a recipe calls for ten pounds of pressure give it up or it's of twelve but no more if the recipe calls for fifteen pounds of pressure give it seventeen but no more reason you need to do that is it's too hard on yourself and on the food to keep it exactly at ten pounds or fifteen pounds it's a nightmare it's not going to happen especially for those of you that have gas you know natural or  electric can be tricky too it can get really hot but it doesn't cool down very fast so give it a little wiggle room for yourself so you're not glued to this thing think about it some rescues or ninety minutes us stand there and stare at this thing for ninety minutes that's a long time  pounced out still within those two degrees your vent this is huge when your biggest tips is to make sure that every time you get a can you can see the light of day through that hole if you can't do not put your pressure canner until you clean that vent by preventing the steam to come out you're going to be building pressure before you're ready and that could cause your drivers to explode now you're seeing the come off but you're still wasting every hour of your time money and effort because your jars will explode now we don't have that in the past and we just have to hope that we put everything in place the right way now you don't have to if it doesn't go up that means something is wrong so either you're in your you're not tight enough there might be a crack in your in your  not just the breakers you don't want to be able to have it slip out of place but you see how easy that goes in there that's what keeps your air tight seal now how many of you us pressure because there was a skipping in that the room even matter anymore your bed or even matter so you can defectively uses has a lot of pain there the only catch is you can't double stack but you know hey those  are ones you don't always have to get the double stacker i do that because i like to cannon pints so i do a lot of soups and things and he questions about either of these some of the best way to learn is hands on i teach a lot of classes my classes will start gearing up around in end of april beginning of may production canning is something that i highly encourage you all to take advantage of because again it's going that togetherness  groups to come in that group greets so you and the neighborhood and a sister or fund don't mind pooling your food together to create a recipe that is a cost savings to you and then you can just divvy up your jars when you're done so keep that in mind i do a lot of public speaking and again i'm also working on a cookbook so between my blog and all the things i'm doing you really learn how to can if you're an audible learner i do have an i tunes channel had quit canning tips on my you tube channel just look for the canning diva and i'll be able to break down sets if i can break down sugars let's talk about that before really for those of you that have to watch your diet i also break down what we went through tonight especially like if you have to leave early or we're going to be wrapping up here we didn't get to cover everything the biggest thing is if you have to raj your diet there are so many misnomers out there one of the biggest thing i hear is i can't home can because there's too much salt and i just can't have a lot of salt my diet you really need solid typically everything else is a flavor at that point so the watch your diet don't you don't have to add salt i don't even add anything but some might like when i can chicken i'll make my own seasoning bruns because you've got to be careful read labels in stores a lot of your taco great i can't advocate it for it because it's not safe but if you make your own spice buns you can add it and flavor certain things so let's say you're going to use those beings for instance for a particular being dish and the in home canning be mindful that it's going to suck up our liquid my strieber sauce was a really fun delicious recipe basically replace tomatoes with strawberries and it is absolutely awesome it's really fun blend of sweet and hate lot of fun as well but you can't substitute honey for sugar there is natural botulism in honey so we're trying to prevent botulism by canning properly and safely so we don't want to add that natural that it becomes dangerous to us we can't just it so honey can be tricky if you have a recipe want me to look at i gladly will do so but those are the things that i i hope i impress upon you because i'll tell y i appreciate all of your time i know i had to kind of blow through some things i didn't get to talk about with and wings or anything in particular that you came here in search of that you want to ask me so that i can before we wrap up for the hydration storage as i choose jars but i put these in a dark location seventy degrees is optimal temperature to fifty and seventy for storage for both dry goods and home canned goods you don't want your home canned goods to get over y you find as a really good company it's fast they ship fast their prices are reasonable and i can get the loctite five gallon drums so when i buy bulk i buy bulk and i of all do beans i'll do rice  i store my flower with bay leaves that's why i'm really boss my uncle lives in california so he brings me like this huge stash he looks funny on the plane coming with all of these but i love it because i can get i mean how many of you see the size you want to use them up within three months because the longer time they lose their potency we don't get i love the awesomeness that you get at the store you know when you buy it on the shelf there's there's can last years are scan ok because you are not doing anything other than letting air naturally dry them so those that you don't want to use store downstairs for you can goods and tell you ready to bring them up stairs into the kitchen when i store dry food i make the investment into oxygen absorbers and moisture absorbers my add bags are also something that's that's good especially if you don't want to have it come contact with plastic i don't want that personally seeping into my food unless the plastic i know is is not going to harm my body it's hard to find in a five gallon drum size so i use a mylar bag and i have forgive me i have the ratios of a website i don't remember how many  servers you need per pound off the top of my had nor with the oxygen but they're not required they're just extending the life of your food a little bit longer when they're in dry storage i have to merely though that extends the life of our there can good stride you name it is the fact that you're putting them in an environment that is conducive to fifty to seventy degrees they're not exposed to excessive amounts of sunlight and they're not opened and disturbed often so you don't want to be rattling stuff around you know and take in lead soft and put it back out you want to leave it alone it's called storage for a reason some of the other dry storage things i do is i'll put my carrots in sand i don't use song here i don't want to touch each other it's that touching of each other if there is a temperature swing that creates condensation and moisture and then the next thing you know that's what the environment for food to ro if they're bad right let's talk about that image i'm going to answer two ways let's talk about bad when is it time to throw your food out now the u s d a and the center for disease control says that food is at its optimal prime to end just within one year's time of canning that's why we date our lives and we keep track of what's in there right but what you're getting is roughly about sixty five to seventy five percent optimal nutritional value your one  o two it's going to drop down to anywhere from about sixty to sixty five percent in year three it's going to be hovering in the fifty like forty five fifty area right if we can as a society h because i'll take something fifty percent nutritional value over an absolute bag of chemicals ok but to answer your question with respect to jostling about things exploding within that three years nothing is going to explode that wasn't i ready unsealed to begin with so if let's say for instance this  that's going to happen within the first three months of storage if there's if there's a situation of bacteria growth if the lid just comes unsealed like francis jams and jellies that's not going to explode on you that's just going to grow a layer of mold ok so nothing now my ten year old sometimes wants to be helpful i very well could assume that he opened it for me then what happens when reading rotten food wrong getting sick i also know that when humidity rises if a off an explosion that's going to take place is going to take place in that first three months and i'll tell you why i taught a class over at shape corp very proud that they continue to be there year after year for a lot of their nutritional courses and we talk a lot about nutrition the rest talk about how to preserve the foods and use various methods and i had a gentleman literally just fighting the truth and now that he could rather bade his green beans for forty five minutes because that's how his grandma did it and i said ok they were already beautiful lids asked if everything was great months three he said he smelt something like decaying and he went downstairs and it looks like somebody got in a food fight because what happened he didn't use the proper method he didn't use time and temperature to his advantage he thought he could get away with it at two hundred twelve degrees so that will cause your food to explode  other guest has pretty much all over cause it really if it's not properly sealed don't owe yourself to get caught up in the fact that my lid sealed so there for my food is safe your list yelling has nothing to do with your food