We’re Canning and So Can You

(BUSINESS WIRE)--Over the past few years, people have been inspired by the trend of growing their own food to save money and to eat fresh, healthy food. Along with edible gardening, the art of home canning is hot once again with renewed appreciation for local and homegrown food. We have entered the harvest season and it’s time to take those summer crops and preserve food to last you through winter. Lowe’s has all of the resources you need to get started canning for the first time or just the products for those who have canned for years.

For those just beginning, it may seem like a daunting task but it really can be a simple Sunday afternoon with the right tools and these garden tips. Preparation and information are the keys to successful home canning. Make sure you have the right tools, the best ingredients, and the best step-by-step guide for the recipe you're canning, and you're set!

Step one: Gather and wash your garden-fresh fruits and vegetables from your garden or local farmers market. Strawberries, raspberries and blackberries will make delicious jams, while tomatoes are great for salsa or spaghetti sauces. One reminder is to make pickles; you need to begin with ripe cucumbers.

Step two: Gather all of the necessary tools you will need to prepare your food. Many of the small items you will already have in your home: a funnel, tongs, pot holders, measuring spoons and utensils. The main kitchen item you will also need is a stock or boiling pot and a canning rack. Lowe’s carries an affordable, easy all-in-one Ball® Home Canning Discovery Kit (#331448, approx. $11) for the beginner, which includes a canning rack with integrated jar lifter, three Ball pint jars with lids and bands, and a simple three-step guide to canning using delicious recipes.

Step three: A good recipe book and guide to preserving will take you a long way and kick start you with some delicious new recipes. One of the best books containing a guide to preserving food, recipes and tips for all canners is the 100th Edition Ball Blue Book® Guide to Preserving.

Step four: After you have prepared all of your food, your last step is to store it in a pint or quart jar. Be sure to use airtight bands and lids to ensure your jars are properly sealed to store your food through winter. Use a jar with a design and wrap with a pretty bow to create a perfect gift during the holidays. Label your jars with the date and type of food to ensure they are incorporated into seasonal recipes throughout the winter.

And don’t forget after you’ve eaten all your food in the winter season, you’ll need a Rubbermaid storage container for your empty jars once they are washed and sterilized, so you’re ready to start again next summer!

Visit any Lowe’s store nationwide for all of your canning needs: from the glass jars and lids sold separately for the expert, to the Ball® Home Canning Discovery Kit for the beginner. For more information on Canning 101 and some delicious recipes, visit www.lowescreativeideas.com/Extras.

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Vidalia Onions struggle through wet Georgia winter

Georgia Vidalia Onion growers are ready for Mother Nature to turn off the tap. Record rainfall has dampened their crop, prevented them from getting into fields to take care of it and put it behind in development, says a University of Georgia onion expert.

Record rainfall swamped Georgia over the past three months and continues to keep things soggy in southeast Georgia, where farmers typically plant each year an estimated 12,000 acres of Georgia’s official vegetable.

“Right now, I’d say the condition of the crop is fair,” said Reid Torrance, UGA Cooperative Extension coordinator in Tattnall County and onion expert. “It’s the wettest I’ve ever seen. We’ve had record rainfall -- three to four times normal -- which has put everyone behind. We just can’t get in the fields. Basically, we’re trying to play catch up at this point.”

Farmers start transplanting onions into fields in November. Conditions were drier then. Onions planted that month had a good head start on the weather, he said. Then the sky opened, dropping 12 inches of rain in December around Tattnall and Toombs counties, where the majority of the crop is planted. Over the past 8 weeks, the region has received close to 20 inches of rain.

The crop is usually planted by the end of the year, he said. But this year, only 80 percent was in the ground by Jan. 1. The rest has trickled in during short dry spells.

Farmers are a month behind in weed management and fertilizer applications. What they’ve been able to do in fields, he said, in many cases, has been washed away.

In a few cases, Torrance has seen entire planting beds washed away, leaving the tiny bulbs once in them piled knee deep at the bottom of fields. In all, an estimated 15 percent of the planted crop is likely already lost.

If there is a silver lining, he said, foliar diseases, up to this point, haven’t been a problem for the crop. Prolonged freezing temperatures in January zapped what foliage had sprouted. So, there is nothing for diseases to attack.

The onions will be ready to hit the market in April, when harvest typically starts. “But whether it’ll be early or late April right now we don’t know,” he said.

Georgia’s climatologist David Stooksbury recently said the wet, cool weather that has blanketed the state this winter will likely continue through spring.

“We still have a lot of season left, and onions are resilient,” Torrance said. “But we’ve got to get a break here soon. Rain is the last thing we need.”

By Brad Haire
University of Georgia

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Chinese develop taste for U.S. pecans

As the holiday season approaches, many American home bakers will be looking for Georgia pecans to add to pies, casseroles or cookies. They won’t be the only ones. Chinese consumers will be buying, too.

“It varies, but last year Georgia growers sold close to 50 percent of their pecan crop to China,” said Greg Fonsah, an economist with the University of Georgia College of Agricultural and Environmental Sciences. “The Chinese high demand for pecans has not significantly impacted prices nationally. But it is likely that individual growers and perhaps some states may take advantage of the Chinese demand and improve their profit margins.”

Wholesale prices for pecans vary from market to market and from cultivar to cultivar. In Los Angeles, for example, pecans from Alabama, Georgia and Texas are going for between $1.15 and $1.20 per pound, Fonsah said. In New York, Georgia pecans are being sold wholesale for a $2.10 per pound.

Setting prices

Most of Georgia’s crop comes from improved varieties, which bring higher prices than native and seedling nuts. Fonsah says several factors tie into the price of pecans.

“For instance, a cultivar like Desirable might command better prices than Sumner in one area and vice versa,” he said. “Also, some states might get better prices than others depending on quality, overall cosmetic appearance, negotiation skills of the grower and targeted markets.”

In 2008, Florida growers got $1.84 per pound for their nuts, compared to the $1.47 per pound Georgia growers received, he said. But in 2007, Georgia growers got $1.06 per pound and Florida nuts sold for 96 cents per pound on average.

Georgia battles with Texas over the No. 1 spot in pecan production. “Georgia may still be No. 1, but when we get hit with low production due to disease and drought or in ‘off’ years, Texas is No. 1,” he said. “This is an ‘on’ year for pecans, though.”

Economics of nuts

Georgia growers will harvest an estimated 90 million pounds of pecans this year, or 29 percent more than last. Nationally, production is up 59 percent, Fonsah said.
“This will definitely affect overall prices,” he said. “The price of nuts is lower during a good production year and higher during a bad production year. Volume has a direct impact on prices, and since pecans have an alternate-bearing pattern, this helps fluctuate the prices.”

That’s simple supply and demand economics.

Buyers who sell to the gift-box market get the highest prices for pecans and other nuts, said CAES agricultural economist Wojciech Florkowski.

“These are always the best quality nuts in terms of kernel size and color,” he said.

He says the current economic situation in the U.S. will also affect pecan sales this holiday season.

“The demand for pecans and nuts in general will be affected by household incomes,” Florkowski said. “Incomes have declined as compared to previous years, but older consumers are continuing to buy nuts with their health benefits in mind.”

By Sharon Dowdy
University of Georgia

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Farmers Forced to Leave Tomatoes in Fields

When it comes to food, perceived danger can be as harmful as a real one, especially to a farmer’s wallet. Georgia tomato growers learned that lesson firsthand when consumers stopped buying fresh tomatoes during this summer’s Salmonella scare linked to fresh tomatoes.

In July, the U.S. Food and Drug Administration issued a nationwide warning regarding a Salmonella risk on varieties of raw red plum, red Roma and round red tomatoes.

“The disease wasn’t found on Georgia tomatoes, but the general public’s perception was that all tomatoes were affected,” said Archie Flanders, an economist with the University of Georgia College of Agricultural and Environmental Sciences.

The scare cost Georgia farmers $13.9 million. Georgia grows about 3,000 acres of tomatoes, worth between $60 million and $80 million annually.

As president of the Georgia Fruit and Vegetable Growers Association, Bill Brim tried to tell consumers through media interviews that Georgia tomatoes were safe. He ate tomatoes straight from his field on television.

“I was interviewed by (all the major Atlanta television media), and I tried my best to persuade people that Georgia tomatoes are safe,” Brim said. “The national news media really put us under by telling people not to eat any tomatoes unless they have the vine attached. What was so sad was that it wasn’t true.”

Georgia growers weren’t the only ones. “Growers in Tennessee, north Florida, Louisiana, North and South Carolina, and of course California, were all hit hard, too,” he said.

Brim grows 80-acres of tomatoes in Tifton, Ga. The summer scare cost him $1.2 million. “This was a very significant loss for small- and large-scale farmers,” he said.

Tomatoes are one of Brim’s most expensive crops to grow. An acre of tomatoes costs him $12,000. Bell pepper costs $8,000 per acre. Squash costs him $2,500 per acre, he said.

Georgia tomato growers lost $1.6 million from harvested tomatoes that were picked but not sold. Much of the state’s tomato crop wasn’t harvested because there wasn’t a market for them, Flanders said.

“When wholesalers aren’t buying produce, growers know the market is lost,” Flanders said.
To determine the total impact of the scare, Flanders led a survey conducted by the UGA Center for Agribusiness and Economic Development.

Most Georgia tomatoes are grown in nine southwestern counties and one county in northeast Georgia. Farmers there were surveyed by UGA Cooperative Extension agents.

The survey revealed that 32 percent of Georgia’s tomato acreage was left in the field due to decrease demand caused by the scare, Flanders said. Another 9 percent was lost to discarded harvested and packed tomatoes due to decreased demand.

Before the scare, Brim’s tomatoes were bringing $19 a box. Three days after the FDA warning, the same tomatoes dropped to $4 a box. A box costs him $8 to grow. That doesn’t include the packing cost.

“All the food chains and grocery chains quit taking them,” he said. “I dumped 30 percent of our crop and left 30 percent in the field. It was heartbreaking. … You do an excellent job growing it, and then you don’t have a market to sell it. You just have to leave it to rot.”

Each year, Georgia has two tomato crops, one harvested in summer and one in fall.

Brim is now harvesting 40 acres. Prices are still.

“I think there are going to be more and more people getting out of the tomato business because the market was just declined,” Brim said. “We just hope the market will turn around and consumers will get the confidence back. I stand behind the fact that Georgia-grown produce is the safest food in the world.”

By Sharon Dowdy
University of Georgia

Sharon Dowdy is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.

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