Home Food Preservation 101 Prepared: June 2009 1

MODULE 1 Introduction to Home Canning 2Home Food Preservation -- Module 1

MODULE 1: Units Why are we canning in the 21 st century Canning Trends Specific Concerns with Canning Foods at Home Credible Instructions 3Home Food Preservation -- Module 1

Why are We Canning in the 21 st Century 4Home Food Preservation -- Module 1

Canning History Lesson Canning dates to late 18th century in France. Napoleon Bonaparte, concerned about keeping his armies fed, offered cash for developing a reliable method of food preservation. Nicholas Appert won the prize, 12,000 francs, in 1809 when he submitted his method of food in glass bottles (Kovel and Kovel, 2007). 5Home Food Preservation -- Module 1

Canning History Appert used glass jars sealed with wax and reinforced with wire. Took 14 years to develop. Peter Durand, replaced the breakable glass bottles with cylindrical tinplate canisters. 6Home Food Preservation -- Module 1

Basics havent changed drastically The basic principles have not changed dramatically. Heat sufficient to destroy microorganisms. Foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250F (116- 121C). 7Home Food Preservation -- Module 1

The Basics Louis Pasteur provided the explanation for canning when he was able to demonstrate that the growth of microorganisms is the cause of food spoilage (Lund et al. Eds. 2000). 8Home Food Preservation -- Module 1

Commercially Canned Foods Historically: Relatively safe Only 4 outbreaks in 40 years, last one was in 1974 Before. 9Home Food Preservation -- Module 1

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Recent Illnesses September 2008 Botulism Ohio man and his grandson were hospitalized as a result of botulism toxin poisoning caus ed by improperly canned green beans. 2007 Virginia couple died after eating improperly canned foods that also contained botulism toxin. Physician 11Home Food Preservation -- Module 1

Recent Illnesses February 2009 Woman in her 30s and two children under 10 fell ill from eating improperly-canned green beans from a home garden. The woman is reportedly recovering slowly and remains on a ventilator. 12Home Food Preservation -- Module 1

Canning Trends 13Home Food Preservation -- Module 1

Home Food Preservation Home canning continues to be a popular means of preserving food at home (Andress et al, 2002). Fruits and vegetables make up the majority of home preserved foods. Meats (especially game) and fish are also preserved. 14Home Food Preservation -- Module 1

National Phone Survey of Canners (2005) 58% of home canners are between 35-64 years of age 27% are 65 and over 15% are under 35 (Dsa et al., 2007) 15Home Food Preservation -- Module 1

Home Canning Survey Majority of home canners have reported not following science-based home preservation methods. Receive much of their home preservation information through friends and family. Only 45% of respondents thought that home canned foods could be spoiled without obvious signs of spoilage. 16Home Food Preservation -- Module 1

Home Food Preservation Local Economy Personal Business opportunity Connection to food 17Home Food Preservation -- Module 1

July 22, 2008 New York Times 18Home Food Preservation -- Module 1

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Spot the Mistake Celebrity Chefs 20Home Food Preservation -- Module 1

Eat Local: Movement Stresses Safety "Buying locally is much safer than just eating food that has been purchased en masse from god knows where." Home Food Preservation -- Module 121

Organic = Healthy?! "I eat organic food and drink only green tea gallons of it when Im writing. I smoke cigarettes, but organic ones Organic Style magazine March 2005 22Home Food Preservation -- Module 1

Food Preservation Trends Tuscaloosa Farmers Market Allows selling home-made jams and jellies, but NOT certain canned goods due to fear of botulism. Prohibited are low-acid foods, such as green beans. 23Home Food Preservation -- Module 1

Home Canned Foods as a Business Home canned soup, sold to a PA woman in 2007. Woman tested positive for botulism, as did the soup. 24Home Food Preservation -- Module 1

Recent headlines Let us grow our own food to eat better, save money (W-S Journal, April 4, 2009) More Alaskans trying to keep food source local (Fairbanks Daily News-Miner, April 5, 2009) Locals jump on national gardening trend (Northwest Arkansas times, April 5, 2009) 25Home Food Preservation -- Module 1

Growing, Preparing, Storing Own Food Seed sales up 10-15%. Families with gardens expected to increase 40+% in 2009. "As the economy goes down, food gardening goes up," says Bruce Butterfield, the group's research director. "We haven't seen this kind of spike in 30 years." 26Home Food Preservation -- Module 1

Younger Demographic May not have even seen home canning before 27Home Food Preservation -- Module 1

Specific Concerns with Canning at Home 28Home Food Preservation -- Module 1

Storing Jars Canned foods can be stored for up to 18 months to retain optimal quality. Store canned foods in a cool, dry environment that is between 50 and 70 o F. Non-pathogenic thermophilic bacteria can grow if the jars are not stored properly. 29Home Food Preservation -- Module 1

Unsafe Canning Methods Open kettle Oven canning Dishwasher Addition of aspirin Steam canners Microwave oven canners 30Home Food Preservation -- Module 1

Credible Instructions 31Home Food Preservation -- Module 1

Canning Books So Easy to Preserve, University of Georgia Ball Blue Book, Alltrista How to Dry Foods, Deanna DeLong The Joy of Winemaking, Terry Garey Canning & Preserving without Sugar, Norma MacRae 32Home Food Preservation -- Module 1

Canning Websites National Center for Home Food Preservation www.uga.edu/nchp www.uga.edu/nchp Food Safety Website www.foodsafetysite.com/consumers/resources/ www.foodsafetysite.com/consumers/resources/ Alltrista Consumer Products www.homecanning.com/usa OR 1-800-240-3340 www.homecanning.com/usa 33Home Food Preservation -- Module 1

MODULE 2 Home Canning 34Home Food Preservation -- Module 1

MODULE 2: Units Principles of Canning Two Methods of Canning Packing Methods Canning Equipment Processing Time Boiling Water Processing Pressure Canning Processing 35Home Food Preservation -- Module 2

Principles of Canning 36Home Food Preservation -- Module 2

Canning Basics Food is placed in a canning jar and heated to a temperature that destroys targeted microorganisms. Heat also inactivates enzymes that cause spoilage. Air is driven from the jar during heating. As the jar cools a vacuum seal is formed. 37Home Food Preservation -- Module 2

Commercial Sterility All pathogens, spoilage bacteria, molds, and yeast are killed. Those that survive are thermophilic bacteria that cause spoilage but not illness. Some produce gases. Some produce bad odors. 38Home Food Preservation -- Module 2

Vacuum Seal Holds the lid on the jar. Prevents recontamination of the food. Prevents air from drying out the food. 39Home Food Preservation -- Module 2

Two Methods of Canning 40Home Food Preservation -- Module 2

Two Methods of Canning Boiling Water Canning Used for high-acid foods Pressure Canning Used for low-acid foods. Can also be used for high-acid foods but might result in a soft texture. 41Home Food Preservation -- Module 2

High-Acid Foods (pH < 4.6) All fruits, except for: figs tomatoes, and melons Rhubarb Fermented pickles, such as sauerkraut Acidified foods, such as pickles and tomatoes 42Home Food Preservation -- Module 2

Low-acid Foods (pH > 4.6) All vegetables, except for rhubarb Meats Poultry Seafood Soups Mixed canned foods (low-acid + high-acid) 43Home Food Preservation -- Module 2

Why Two Methods of Canning? Yeast, molds, and most bacteria are killed at boiling temperatures -- 212F at sea level. C. botulinum forms spores that require higher temperatures for destruction in a reasonable period of time -- usually 240F or above at sea level. 44Home Food Preservation -- Module 2

Clostridium botulinum Clostridium botulinum bacteria are found naturally in soil and water. Seven known types, but only A, B, E and F cause illness in humans. This bacterium can produce heat-resistant spores. 45Home Food Preservation -- Module 2

C. botulinum -- Growth To germinate, the spores need the following conditions: anaerobic environment low-acid food temperature between 40F and120F relatively high moisture 46Home Food Preservation -- Module 2

C. botulinum -- Growth Optimal conditions might be found in: Home canned foods Smoked fish and sausage Foil-wrapped baked potatoes sitting at room temperature Packaged mushrooms Pot pies and other foods in gravy 47Home Food Preservation -- Module 2

Botulinum Toxin The botulinum toxin, one of the deadliest known, causes botulism. 1 mg can kill 655 tons of mice. Food can contain toxin without showing any signs. Antitoxin available, but slow recovery. Permanent nerve damage possible. 48Home Food Preservation -- Module 2

Botulism -- Symptoms Symptoms usually appear within 12 to 72 h after eating contaminated food: Digestive upset (in some cases) Blurred, double vision Difficulty swallowing, speaking, and breathing Possible death from suffocation 10-35% mortality rate 49Home Food Preservation -- Module 2

Preventing Botulism Spores do not grow in high-acid foods. Spores killed when low-acid foods heated long enough at a specific temperature. Process low-acid foods in a pressure canner, which can reach a temperature of 240F. 50Home Food Preservation -- Module 2

Preventing Botulism Prepare and process food according to instructions in a tested recipe. Canner gauge must be accurate and properly used. Use only high quality raw ingredients. If toxin is suspected, detoxify food before discarding. The toxin is destroyed by boiling even though the spores are not. 51Home Food Preservation -- Module 2

Improperly Canned Foods Never consumer improperly canned foods. Throw out do not feed to animals. Boiling will not always adequately destroy toxin. When cleaning up surfaces contaminated by unsafe canned foods, prepare a 1:5 bleach to water solution. 52Home Food Preservation -- Module 2

Packing Methods 53Home Food Preservation -- Module 2

Raw Pack For foods that lose shape when cooked. Place raw food directly in jars. Pour boiling hot liquid over the food. Pack firmly, do not crush. Add jars carefully to warm canner to prevent jar breakage from heat shock. Preheat water to 140 o F before putting raw-packed foods into boiling water bath. 54Home Food Preservation -- Module 2

Hot Pack Preferred method for most foods. Food is cooked in liquid before packing. Cooking liquid is then poured over food in jar. Less floating of food pieces in the jar. Better food color and flavor. Easier to pack, foods more pliable Heat in preparing kills some microorganisms. Preheat water to 180 o F before putting into boiling water bath. 55Home Food Preservation -- Module 2

Canning Equipment 56Home Food Preservation -- Module 2

Pressure Canners Flat rack in bottom Pressure regulator or indicator: Dial or weighted gauge Older models have petcocks Ventpipe for pressurizing Safety valves or overpressure plugs Safety locks when pressurized Rubber gaskets in lid (metal to metal seal) 57Home Food Preservation -- Module 2

Replacement Parts Dial gauges, when inaccurate Gaskets (sealing rings) Every 2 years usually Rubber overpressure plugs Every 2 years Vent pipes if clogged Air vent/cover lock from lid Weighted gauges or dead weight if lost 58Home Food Preservation -- Module 2

Processing Time 59Home Food Preservation -- Module 2

Processing Schedules Definition: Length of time at a specific temperature that a food must be processed. Affected by: pH value of the food Composition of the food - Viscosity - Tightness of pack - Convection vs. conduction transfer of heat - Starches, fats, bones 60Home Food Preservation -- Module 2

Affected by: Preparation style of food Initial temperature of food as it is filled into jar Temperature of processing Size of jar Shape of jar Processing Schedules 61Home Food Preservation -- Module 2

Significance of Heat Penetration Processing time is affected by whether food heats by convection, conduction, or a combination of both. Heat penetration studies used to scientifically determine safe processing times. The cold spot in the food must reach the correct temperature for the correct length of time to destroy target pathogens. 62Home Food Preservation -- Module 2

Heat Penetration Follow recipe exactly. The following slows heat penetration: Extra sugar or fat Oversized food pieces Added thickeners Use recommended canners. Heat-up and cool-down times in pressure canners are counted toward sterilizing value of the process. Do not rush them. 63Home Food Preservation -- Module 2

Processing Time Each food and preparation style has its own processing time so always use a tested recipe. Time differs with size of jar. Too little = underprocessing spoiled or unsafe food Too much = overprocessing overcooked 64Home Food Preservation -- Module 2

Pressure Increases Temperature Heat food to 240 o F to destroy botulinum spores. Cannot achieve this in boiling water. The only safe way to can low-acid foods is with pressure. Temperature of 240F or above needed for reasonable processing times 10 psig = 240F at sea level 15 psig = 250F at sea level 65Home Food Preservation -- Module 2

Altitude Adjustments All canning instructions based on processing at sea level 0 to 1,000 feet. As altitude increases, temperature decreases at a given pressure so increase pressure for pressure canning and increase time for boiling water bath canning. 66Home Food Preservation -- Module 2

Altitude Adjustments Process low-acid food in a dial gauge: 0-2000 feet = 11 pounds pressure 2001-4000 feet = 12 pounds pressure 4001-6000 feet = 13 pounds pressure 6001-8000 feet = 14 pounds pressure 67Home Food Preservation -- Module 2

Altitude Adjustments Process low-acid food in a weighted gauge: 0-1000 feet = 10 pounds pressure At altitudes above 1000 feet, process at 15 pounds pressure. Boiling water bath processing: Increase time to process because water boils at a lower temperature. 68Home Food Preservation -- Module 2

Boiling Water Processing 69Home Food Preservation -- Module 2

Boiling Water Bath Have water simmering (180 o F) in canner, high enough to cover jars when filled ( about six inches for most loads). Hot packed jars = simmering water Raw packed jars = warm to hot water Place jars on rack in canner. Add more hot water if necessary, once jars are in canner. ( Never pour hot water directly onto raw-packed jars). 70Home Food Preservation -- Module 2

Boiling Water Bath Start counting processing time after water returns to a full boil. Adjust processing time for altitudes over 1,000 feet. 71Home Food Preservation -- Module 2

Boiling Water Bath If processing foods for more than 30 minutes, water should be two inches over jars when process begins. If water stops boiling at any time during process, bring the water to a boil and begin the process over. 72Home Food Preservation -- Module 2

Pressure Canning Processing 73Home Food Preservation -- Module 2

Pressure Processing Have 2 to 3 inches of water simmering or hot in canner. Hot packed jars = simmering water Raw packed jars = warm to hot water Place jars on rack in canner. Put lid on canner with weight off or petcock open. 74Home Food Preservation -- Module 2

Pressure Processing Exhaust canner for 10 minutes. Close vent or petcock. Start counting processing times when correct pressure is reached. Adjust pressure for altitude, if needed. Turn off heat at end of processing. Let pressure drop to 0 psig naturally. 75Home Food Preservation -- Module 2

Pressure Processing Wait two minutes after pressure drops to 0 psig. ( For some canners, check that locks in handles are released.) Remove weight or petcock. Open canner. Watch steam! Remove jars to padded surface or rack. Cool jars 2 to 24 hours, undisturbed. Check that the jars have sealed. 76Home Food Preservation -- Module 2

MODULE 3 Canning High-Acid Foods 77Home Food Preservation -- Module 3

MODULE 3: Units Definition of a High-Acid Food Preparing Foods for Canning Acidifying Tomatoes Canning High-Acid Foods 78Home Food Preservation -- Module 3

Definition of a High-Acid Food 79Home Food Preservation -- Module 3

High-Acid Foods (pH < 4.6) All fruits, except for: figs tomatoes, and melons Rhubarb Fermented pickles, such as sauerkraut Acidified foods, such as pickles and tomatoes 80Home Food Preservation -- Module 3

Preparing Foods for Canning 81Home Food Preservation -- Module 3

Selecting Fruits and Tomatoes for Canning Choose firm, ripe products. Do not use overripe fruits. Gather or purchase only what you are able to can within 2 to 3 hours. 82Home Food Preservation -- Module 3

Washing Fruits and Tomatoes for Canning Dirt contains many microorganisms hardest to kill. Wash everything, even foods to be peeled. Use several water changes. Lift the food, do not soak. 83Home Food Preservation -- Module 3

Preventing Fruit Darkening 1 teaspoon (3000 mg) ascorbic acid added to one gallon of water Commercial ascorbic acid mixture Heating the fruit 84Home Food Preservation -- Module 3

Preventing Fruit Darkening The following do not work as well: Citric acid solution Lemon juice Sugar syrup Salt/vinegar solution 85Home Food Preservation -- Module 3

Canning Liquids for Fruits Sweet syrup, water or juice can be used. Sweet syrup: Helps retain shape, color, and flavor of fruit. Not needed for safety Mix sugar with water or juice, heat to dissolve sugar. Proportions of sugar to liquid given in publications. Up to 1/2 the sugar can be replaced by corn syrup or mild flavored honey. (Use more corn syrup if bland.) 86Home Food Preservation -- Module 3

Canning Liquids for Fruits Juice Packs: Commercial unsweetened apple, pineapple, or white grape juice. Juice can also be extracted from fruit being canned or from the above fresh fruits. Extracting juice: Thoroughly crush ripe, sound fruit. Heat to simmering. Strain. 87Home Food Preservation -- Module 3

Canning Liquids for Fruits Artificial Sweeteners: Add just before serving Saccharin-based sweeteners turn bitter Aspartame-based sweeteners lose flavor 88Home Food Preservation -- Module 3

Acidifying Tomatoes 89Home Food Preservation -- Module 3

Acidifying Tomatoes pH between 4.0 - 4.6 (borderline) Even if pressure processing, tomatoes must be acidified. For Pints: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid For Quarts: 2 tablespoon bottled lemon juice or 1/2 teaspoon. citric acid 90Home Food Preservation -- Module 3

Acidifying Tomatoes Add directly to jar before filling. If too acid tasting, add sugar. Use 4 tablespoons vinegar per quart or 2 tablespoons per pint. However, flavor might be off. 91Home Food Preservation -- Module 3

Salt Salt is only used for flavor in canned tomatoes and vegetables. It can be omitted because does improve the safety of the final product. 92Home Food Preservation -- Module 3

Canning High-Acid Foods 93Home Food Preservation -- Module 3

Canning High-Acid Foods Heat canner with about six inches of water to simmering. Treat new lids. Wash jars. Select and wash high quality raw product. 94Home Food Preservation -- Module 3

Canning High-Acid Foods Fill jars either hot pack or cold pack: hot pack (food and liquid heated before filling) cold pack (raw food put in jar and boiling liquid poured over it) Leave appropriate headspace. Remove air bubbles. 95Home Food Preservation -- Module 3

Canning High-Acid Foods Wipe rim of jars. Adjust lids. Lower jars slowly into canner. Count processing time when the water returns to a boil. Remove jars to a padded surface. Cool away from drafts, 12 to 24 hours. 96Home Food Preservation -- Module 3

Canning High-Acid Foods Check seals. Remove screw bands. Label. Store. 97Home Food Preservation -- Module 3

Headspace Space in the jar between the inside of the lid and the top of the food or its liquid. Check canning directions for that correct headspace for each food. Usually: 1/4 for jellied fruit products 1/2 for high-acid foods, such as fruits, tomatoes, and pickles 1 to 1-1/4 for low-acid foods 98Home Food Preservation -- Module 3

Headspace Too little: Food may bubble out during processing. Deposit on rim may prevent proper sealing. Too much: Food at the top is likely to discolor. Jar may not seal properly, because processing time not long enough to drive all the air from inside the jar. 99Home Food Preservation -- Module 3

Closing the Jars Remove air bubbles. Re-adjust headspace if necessary. Wipe jar rims. Adjust two-piece lids, fingertip-tight. 100Home Food Preservation -- Module 3

MODULE 4 Canning Low-Acid Foods 101Home Food Preservation -- Module 4

MODULE 4: Units Definition of Low-Acid Food Principles of Pressure Canning Pressure Canners Troubleshooting Storing Canner 102Home Food Preservation -- Module 4

Definition of a Low-Acid Food 103Home Food Preservation -- Module 4

Low-Acid Foods (pH >4.6) All vegetables, except for rhubarb Meats Poultry Seafood Soups Mixed canned foods (low-acid + high-acid) 104Home Food Preservation -- Module 4

Principles of Pressure Canning 105Home Food Preservation -- Module 4

Pressure Canning Food is placed in a canning jar and heated to a temperature that destroys targeted microorganisms. Heat also inactivates enzymes that cause spoilage. Air is driven from the jar during heating. As the jar cools a vacuum seal is formed. 106Home Food Preservation -- Module 4

Pressure Canning C. botulinum can grow in anaerobic environments, such as canned foods. Forms spores that require higher temperatures for destruction in a reasonable period of time -- usually 240F or above at sea level. 240 o F can only be achieved under pressure (10.5 pounds at sea level) 107Home Food Preservation -- Module 4

Pressure Canning Follow the directions exactly as outlined in a credible source. Changing the instructions could result in an unsafe product. No mashed foods can be safely processed. All foods must be peeled except for tomatoes. Apples must also be cored because the can core can contain hydrogen cyanide. 108Home Food Preservation -- Module 4

Soups Soups can be safely prepared. When filling the jar, fill the jar one-half full of solids. Fill the remainder with liquid. 109Home Food Preservation -- Module 4

Pressure Canners 110Home Food Preservation -- Module 4

Two Types of Pressure Canners Pressure canner is: Specially made heavy pot that has a lid that can be closed tightly to prevent steam from escaping. Two types of pressure canners: Dial-gauge canner (operate at 11 pounds pressure) Weighted gauge canner (operate at 10 pounds pressure) 111Home Food Preservation -- Module 4

Pressure Canners Dial Gauge (11 pounds pressure) Dial indicates pressure inside body of canner Must be checked for accuracy each year. More flexibility in altitude adjustments - small psig adjustments Has dead or counter-weight to close open vent for pressuring Not to be used for indicating pressure Pressure is increased or decreased by adjusting burner heat. 112Home Food Preservation -- Module 4

Pressure Canners Weighted Gauge (10 pounds pressure) Regulates pressure inside the canner. Open vent is the same one that pressure regulator fits. Will continue to allow some air to be released from canner during process. Cannot be tested for accuracy. Altitude adjustment requires increase of 5 psig pressure. 113Home Food Preservation -- Module 4

Pressure Canners Weighted Gauge One piece Fitting for 5, 10, or 15 psig Do not use dead- or counter-weight from dial gauge canner or pressure cooker Mirro: jiggles 2 to 3 times per minute Three piece Number of pieces used determines 5, 10, or 15 psig Presto: rocks gently throughout entire process 114Home Food Preservation -- Module 4

Pressure Canner -- First Use Some parts may need assembling; see manufacturers directions. Become familiar with parts and their functions. Clean to remove manufacturing oils. Lightly coat the exposed gasket and lugs on the canner bottom with cooking oil. Before each use, clear and open vent pipes. 115Home Food Preservation -- Module 4

Venting the Canner Also called exhausting the canner As the water boils in the canner, the empty space becomes a mixture of steam and air. The temperature of a steam/air mixture is lower than the temperature of pure steam. Venting exhausts air so processing takes place in a pure steam environment processing times for a pure steam environment 116Home Food Preservation -- Module 4

Venting the Canner Some manufacturers of weighted gauge canners say venting is not necessary. USDA recommends venting all pressure canners Without proper venting, up to 30% of the sterilizing value of a 20-minute process may be lost. 117Home Food Preservation -- Module 4

Venting the Canner Steam must flow freely from the open ventport in the lid for 10 minutes prior to pressurizing. After putting filled jars in the pressure canner, fasten the lid in place. Leave the ventport open. Pipe where weighted gauge or deadweight will go Turn the heat on high. 118Home Food Preservation -- Module 4

Venting the Canner When water boils, steam will begin coming out of open vent. Wait until there is constant, strong funnel of steam, then start timing 10 minutes. At the end of the 10 minutes, place weight in place to start pressurizing the canner. 119Home Food Preservation -- Module 4

Pressure Canner Processing 120Home Food Preservation -- Module 4

Pressure Canner Processing Use 1-inch headspace in jars. A few products use 1-1/4 inches Simmer 2 to 3 inches of water in canner. Hot packed jars = simmering water Raw packed jars = warm to hot water Place jars on rack in canner. Put lid on canner with weight off or petcock open. 121Home Food Preservation -- Module 4

Pressure Canning Exhaust canner 10 minutes. Close vent or petcock. Start counting processing time when correct pressure is reached. Adjust pressure for altitude, if needed. Turn off heat at end of processing. Let pressure drop to 0 psig naturally. 122Home Food Preservation -- Module 4

Opening the Canner Turn off heat at end of process Let jars cool in canner until pressure has dropped to 0 depressurized. Wait ten minutes after depressurized. Tilt canner before opening so steam is pushed away from your face. The steam, water, and jars in the canner will still be very hot, even bubbling or boiling. How to open varies depending on the type of pressure canner being used. 123Home Food Preservation -- Module 4

Opening a Dial-gauge Canner Dial Gauge Watch needle on dial. After it reads 0 psig, carefully remove the weight. If there are piston locks in the lid or handle, see that they have also opened. Wait 10 minutes, then open lid. Remove jars from canner. 124Home Food Preservation -- Module 4

Opening the Canner Weighted Gauge Time the cooling process. Heavy-walled older canners -- 30 minutes for pints; 45 minutes full of quarts Thinner wall, newer canners -- 20 to 30 minutes If piston locks in the lid/handle, open. Remove the gauge. Wait 10 minutes, then open lid. Remove jars from canner. 125Home Food Preservation -- Module 4

Troubleshooting 126Home Food Preservation -- Module 4

Testing Dial Gauges Accuracy of gauge essential to safety of the canned food. Two ways: Maximum thermometer Comparing to master dial gauge, such as Presto 1 pound error in a 20-minute process causes over 10% decrease in sterilizing value. 2 pound error a 30% decrease 127Home Food Preservation -- Module 4

Loss of Pressure Drop in pressure during processing means the sterilizing value of the process will be decreased Foodborne illness and/or spoilage could result If pressure drops below target any time during the processing time, bring the canner back to pressure and start timing the process over from the beginning. 128Home Food Preservation -- Module 4

Fluctuating Pressure Large and/or quick variations in pressure during processing may cause loss of liquid from jars. If the variation is a drop in pressure after process has begun, the process must be re- started. 129Home Food Preservation -- Module 4

Force Cooling Canners Done by: cooling the canner with running cold water opening the vent port before canner air cools to 0 psig covering with wet towels putting in cold air drafts Might result in: Food spoilage Unsafe food due to underprocessing Loss of liquid from jars Seal failures Warping of canner lid 130Home Food Preservation -- Module 4

Storing Canner 131Home Food Preservation -- Module 4

Storing Canner Wash and thoroughly dry canner, lid, and gasket. Do not put lid in water. Older canners -- remove removable petcocks or safety valves. Wash and dry. Reassemble. Clean openings by running clean pipe cleaner or thing strips of cloth through them. Store canner with crumpled clean paper or paper towels in it; do not fasten cover Wrap cover in paper and turn upside down on the canner bottom. 132Home Food Preservation -- Module 4

Canning Problems Loss of liquid Imperfect seal Product dark at top of jar Cloudy liquid Undesirable color changes Sediment in jars Spoilage Floating Cloudy sediment in bottom of jar Separate of juice Poor flavor So Easy to Preserve pp. 111-115 133Home Food Preservation -- Module 4

MODULE 5 Pickling 134Home Food Preservation -- Module 5

MODULE 5: Units Types of Pickles Making Non-fermented Brined Pickles Making Fermented Making Fresh Pack Pickles Other Ingredients 135Home Food Preservation -- Module 5

Types of Pickles Brined Pickles Fermented Non-fermented -- cured in brine several weeks. Fresh Pack or Quick Process Pickles Combined with hot vinegar and spices Fruit Pickles Whole or sliced fruits simmered in spicy, sweet-sour syrup Relishes Chopped fruits and vegetables cooked with seasonings and vinegar 136Home Food Preservation -- Module 5

Brined vs. Fermented Pickles Brined Cured in a brine (salt and water) for one or more weeks. Curing changes color, flavor, and texture. If not fermented, acid (vinegar) added later. Fermented Lactic acid produced during fermentation preserves product. 137Home Food Preservation -- Module 5

Curing vs. Fermenting Curing: Decreases the water activity Fermenting: Increases the pH 138Home Food Preservation -- Module 5

Non-fermented Brined Pickles 139Home Food Preservation -- Module 5

Non-Fermentation Brining Quick and easy. Acid is added in the form of vinegar to prevent botulinum growth. May be brined a short time, to draw water from cucumbers. This allows cucumbers to absorb more pickling solution. To preserve vegetables for later use in pickling or other recipes. 140Home Food Preservation -- Module 5

Non-Fermentation Brining Fermentation is prevented by using: correct combination of salt and vinegar a very high salt brine Desalt before use. 141Home Food Preservation -- Module 5

Desalting or Freshening Soak in equal parts of vinegar and water OR Simmer in several changes of water and then soak for 12 to 14 hours. 142Home Food Preservation -- Module 5

Non-Fermentation Brining These are only half-pickled: Something else has to be done, such as adding vinegar Often used with vegetables that do not ferment well because of their low sugar content (carrots, cauliflower, celery, corn, peas, and snap beans). Imparts a brined taste. 143Home Food Preservation -- Module 5

Non-Fermentation Brining Steps basically same as fermentation, but must be desalted and prepared for eating or pickling at end. Salt-Vinegar Brining: cucumbers, onions, peppers, carrots, cauliflower, celery, corn, peas, snap beans 4-1/2 cups salt, 1 pint vinegar, and 1 gallon water 144Home Food Preservation -- Module 5

Non-Fermentation Brining High-Salt Brining cucumbers, carrots, cauliflower, green tomatoes, onions, peppers, and snap beans 1-1/2 to 2-1/2 cups salt and 1 gallon water depending on vegetable. 145Home Food Preservation -- Module 5

Fermented Pickles 146Home Food Preservation -- Module 5

Changes during Fermentation Carbohydrates sugar acid Color bright green olive or yellow green Tissue chalky-white translucent 147Home Food Preservation -- Module 5

Ingredients Produce Use fresh, tender vegetables and firm fruit. Use recommended pickling varieties. Use unwaxed cucumbers. Store produce in refrigerator or cool, well- ventilated place if not used immediately. Wash produce in cold water and remove 1/16 inch slice from blossom ends from cucumbers. 148Home Food Preservation -- Module 5

Salt in Fermentation Used to selectively control microorganisms. Allows lactic acid bacteria to multiply and produce lactic acid. Use pure granulated pickling salt. 149Home Food Preservation -- Module 5

Salt in Fermentation Do not use table salt. Non-caking ingredients may cause cloudiness and interfere with fermentation Iodine may cause pickles to be dark Do not use rock salt. Not food grade 150Home Food Preservation -- Module 5

Sauerkraut Shred five pounds of cabbage at a time. Add three tablespoons of salt/five pounds. Pack in container so rim is four to five inches above cabbage. If juice not cover cabbage, add boiled and cooled brine (1-1/2 T salt/quart water). Weight down cabbage. Store at 70 to 75 o F for 3 to 4 weeks. 151Home Food Preservation -- Module 5

Fresh Pack Pickles 152Home Food Preservation -- Module 5

Fresh Pack Pickles Covered with boiling hot pickling liquid (vinegar, spices, and seasonings) Sometimes brined for several hours, drained, and then covered with pickling liquid. Must be processed in a boiling water bath. Better flavor if stand for several weeks. 153Home Food Preservation -- Module 5

Vinegar Use cider or white vinegar or 5% acidity (50 grain) Grain = 10xs number of grams of acetic acid/100 ml vinegar 40 grain = 4 grams/100 ml Difficult to know activity in homemade vinegar 154Home Food Preservation -- Module 5

Vinegar Cider vinegar -- good flavor and aroma White distilled vinegar -- for light colored fruits and vegetables for clear color. 155Home Food Preservation -- Module 5

Flavored Vinegar Only use glass containers. If use screw caps, wash in hot soapy water, rinse, and scald in boiling water. Allow 3 to 4 sprigs per pint (2 cups) vinegar Use very fresh herbs for best flavor. If use dried use 3 tablespoons only. Keep for up to three months in cool storage. 156Home Food Preservation -- Module 5

Other Ingredients 157Home Food Preservation -- Module 5

Sugar Use white granulated or brown (for color). Use honey, corn syrup and saccharin only if specified in recipe (can cause off-flavors). 158Home Food Preservation -- Module 5

Spices Use fresh for best flavor. Use whole spices tied in spice bag (ground spices can cause cloudiness). If you must use substitute, use: 1/2 as much dry 1/8 as much ground 159Home Food Preservation -- Module 5

Firming Agents Lime -- calcium hydroxide Alum -- aluminum sulfate, aluminum potassium sulfate Makes pickles crisp Not need if good quality ingredients and up-to- date methods are used 160Home Food Preservation -- Module 5

Water Use soft water for brining Hard water may interfere with formation of acid and prevent pickles from curing properly. Soft water: Boil water for 15 minutes. Remove from heat, cover. Let stand for 24 hours. Remove scum from top. Slowly pour off water so sediment is not disturbed. 161Home Food Preservation -- Module 5

Water Iron - discoloration Calcium - shriveling 162Home Food Preservation -- Module 5

Lime Use only lime that is food grade. Food grade lime may be purchased in grocery stores as pickling lime. Do not use agricultural, burnt or quick lime not calcium hydroxide not food grade 163Home Food Preservation -- Module 5

Lime Lime binds with pectin substances to form insoluble calcium salts Problem: if not properly used, can raise pH of final product so that it is no longer safe. 164Home Food Preservation -- Module 5

To Use Lime Properly Soak cucumbers in lime water solution from 12 to 24 hours. Follow strict rinsing procedure. Excessive lime must be removed to make safe pickles. 165Home Food Preservation -- Module 5

Removing Excess Lime Drain lime-water solution. Rinse cucumbers. Soak in fresh water for 1 hour. Repeat rinsing and fresh water soaking step 2 more times. 166Home Food Preservation -- Module 5

Alum Can be used in fermented pickles, but is not necessary. Can cause digestive disturbances if too much is used or it remains in the cucumbers. 167Home Food Preservation -- Module 5

Utensils for Brining Stainless steel - expensive Crock or stone jar Unchipped enamel-lined pan Large food-grad plastic jars Large glass jars Weight to hold vegetables in brine (heavy plate or plastic bag filled with brine) 168Home Food Preservation -- Module 5

For Heating Use utensils of unchipped enamelware, stainless steel, aluminum or glass. Do not use copper, brass, galvanized or iron utensils. Reaction with acids or salts that causes color changes or formations of undesirable compounds Use wooden or stainless steel spoons. 169Home Food Preservation -- Module 5

Steps in Fresh Pack Pickling Soak in ice water, boiling water or simmer in water or pickling liquid. Drain. Pack in jars. Cover with hot pickling liquid. Process. 170Home Food Preservation -- Module 5

Processing Destroys organisms that cause spoilage and inactivates enzymes that can affect color, flavor, and texture. If no time is given, process for 10 minutes. To help prevent softening in cucumber pickles: Pack room temperature product Cover with 165F to 180F liquid. Process at 180F for 20 minutes. 171Home Food Preservation -- Module 5

Remedies for Pickling Problems Soft or slippery pickles Strong, bitter taste Hollow pickles Shriveled pickles Scum on the brine surfaces when curing cucumbers. So Easy to Preserve pp. 184-185 172Home Food Preservation -- Module 5

MODULE 6 Jellied Products 173Home Food Preservation -- Module 6

MODULE 6: Units Types of jellied products Principles of Jelly Making Jelly-making Equipment Preparing Fruit to Make Jelly Making Jelly with No Added Pectin Making Pectin Added Jelly 174Home Food Preservation -- Module 6

MODULE 6: Units Making Jelly without Added Sugar Making uncooked Jams and Jellies Making Microwave Jellies Filling and Processing Jars Storing Jellied Products Using Other Sweeteners to Make Jellied Products Jellied Product Problems 175Home Food Preservation -- Module 6

Types of Jellied Products 176Home Food Preservation -- Module 6

Jellied Products Jelly -- firm gel from juice Jam -- sweet spread - crushed fruit Preserve -- whole fruit pieces - uniform size Conserve -- nuts - 2 or more fruits, raisins, coconut 177Home Food Preservation -- Module 6

Jellied Products Marmalade -- Citrus added Fruit Butter -- Spread - fruit pulp Fruit Honey -- Consistency of honey - from juice Fruit Syrup -- Sweet thickened juice 178Home Food Preservation -- Module 6

Classifications of Jellied Products No pectin added Also called long-boil Requires full sugar Pectin added With full sugar With reduced sugar With no sugar Uncooked = freezer jams 179Home Food Preservation -- Module 6

Principles of Jelly Making 180Home Food Preservation -- Module 6

Gel Formation Fruit Sugar - Pectin - Acid 181Home Food Preservation -- Module 6

Ingredients All four needed to form gel. Fruit Flavor Some or all pectin 1/4 slightly under-ripe to 3/4 ripe Only ripe fruits are canned and frozen 182Home Food Preservation -- Module 6

Ingredients Sugar Cane or beet sucrose No dextrose Preservative effect Flavor (sweetness) Too much sugar for amount of pectin: weak gel Too little: tough Best concentration of solids is 65% Can use corn syrup or honey but... 183Home Food Preservation -- Module 6

Ingredients Pectin Occurs naturally in fruit (heat activates). Concentrated in skins and cores. Amount varies with fruit and maturity. O.5 to 1.0% pectin produces good gel. Powdered and liquid pectins are not interchangeable. 184Home Food Preservation -- Module 6

Ingredients Overcooking destroys. Commercial pectin is made from apples or citrus. 185Home Food Preservation -- Module 6

Ingredients Acid pH of 3.2 gives good gel, if ratio of pectin and sugar is also just right. Higher in under-ripe and tart fruits. Flavor (tartness). Helps control crystals during storage. Added with commercial pectin lemon juice, vinegar, citric acid, lactic acid, tartaric acid. 186Home Food Preservation -- Module 6

Acid Test Mix together and taste: 1 teaspoon lemon juice 3 tablespoons water 1/2 teaspoon sugar Taste your fruit juice. Should be equal in tartness. 187Home Food Preservation -- Module 6

Pectin and Gel Formation Optimum Pectin Concentration = 1.0% Optimum Sugar Concentration = 67.5% Optimum pH Value = 3.2 188Home Food Preservation -- Module 6

Pectin Molecule Threadlike carbohydrate molecule made up of galacturonic acid derivative of galactose Negatively charged ions along the molecule repel each other, keeping molecules apart in natural state. 189Home Food Preservation -- Module 6

Forming a Gel Molecules must crossbond. When acid is added/present: H + ions attach to O - ions. Molecules crossbond because no more negatively charged ions to repel each other. Water is tied up among the bound pectin molecules. 190Home Food Preservation -- Module 6

Forming a Gel When sugar is added: Acts as a dehydrating agent Attracts (binds) additional water so less is available to pectin 191Home Food Preservation -- Module 6

Tests for Pectin Content Cooking Test 1/3 cup juice + 1/4 cup sugar Heat, stir, dissolve sugar Boil rapidly until it sheets from spoon Pour in bowl or jelly glass and cool If cooled mixture is jelly-like, it will gel 192Home Food Preservation -- Module 6

Tests for Pectin Content Alcohol Test 1 teaspoon juice 1 T rubbing alcohol Gently stir or shake in closed container Solid jelly-like mass forms if enough pectin to gel Can pick up with fork 193Home Food Preservation -- Module 6

Tests for Pectin Content Jelmeter ( for making cooked jelly ) Calibrating glass tube Capillary Measures distance juice flows in tube in 1 minute Calibration indicates if pectin must be added, or if too much pectin must be diluted with water If enough pectin for a gel, tube also indicates how much sugar to add per cup of juice 194Home Food Preservation -- Module 6

Jelly-Making Equipment 195Home Food Preservation -- Module 6

Equipment Measuring equipment Bowl for sugar Heavy, metal saucepan -- l arge enough for boiling mix Metal spoons Ladle Jar funnel 196Home Food Preservation -- Module 6

Equipment Jars and lids Boiling water canner with rack Jar lifter 197Home Food Preservation -- Module 6

Other Possible Equipment Scales Sieve, food mill, fruit press Jelly bag Thermometer -- jelly or candy Jelmeter 198Home Food Preservation -- Module 6

Preparing Fruit to Make Jelly 199Home Food Preservation -- Module 6

Preparing the Fruit Approximately 1 pound prepared (washed, trimmed, cut) fruit = 1 cup juice. Use fruit immediately. Do not refrigerate longer than one day. Discard over-ripe or rotten fruit. Use 1/4 underripe fruit and 3/4 just-ripe fruit, if no pectin is used. 200Home Food Preservation -- Module 6

Preparing the Fruit Wash fruit, lifting out of water. Do not soak. Remove stems and blossoms. Do not remove skins, core, or pits (high pectin concentration). Cut as recipe indicates. 201Home Food Preservation -- Module 6

Extracting the Juice Place prepared fruit and cold water in saucepan (soft berries can be crushed and no water added). Bring to boil on high heat. Reduce heat. 202Home Food Preservation -- Module 6

Extracting the Juice Cook until fruit is soft. Grapes, berries: 10 minutes Apples, hard fruits: 20-25 minutes Do not overcook Destroys pectin, color, and flavor 203Home Food Preservation -- Module 6

Strain through damp jelly bag Can use fruit press before straining Cover jelly bag and bowl while dripping to prevent contamination 204Home Food Preservation -- Module 6

With or Without? Without Added Pectin: Long boiling time with fruit and sugar Less added sugar Loss of flavor from long boiling With Added Pectin: Greater yield from measure of fruit Fresher fruit flavor, but some flavor may be masked Better color Less chance of failure 205Home Food Preservation -- Module 6

Commercial Pectin Regular Available in liquid and powder forms Higher yield per measure of juice Use fully ripe fruit Use more sugar, so fruit flavor may be masked Do not have to cook fruit to extract juice Do not need to test for pectin or acid Shorter cooking time 206Home Food Preservation -- Module 6

Commercial Pectins No doneness tests Time cooking carefully Uniform results, quality Store finished gel in cool, dry place Use within 1 year Powdered and liquid pectin are not interchangeable in recipes 207Home Food Preservation -- Module 6

Making Jelly with No Added Pectin 208Home Food Preservation -- Module 6

Jelly With No Added Pectin Bring extracted juice to boil (6 cups max) Add sugar immediately; stir until dissolved Gives time for inversion of sugar by acids in the fruit, and less danger of crystallization If no recipe or jelmeter is available, try 3/4 cup sugar per 1 cup juice Inversion Splitting sucrose into fructose and glucose 209Home Food Preservation -- Module 6

Jelly With No Added These sugars have a different shape than sucrose and thus do not fit the slots available when the sucrose molecules begin to align to form crystals. Cook rapidly Long cooking destroys pectin Test for doneness 210Home Food Preservation -- Module 6

Test for Doneness Temperature Cook to 220F or 8F above boiling point of water Test the thermometer with boiling water prior to cooking jelly 211Home Food Preservation -- Module 6

Test for Doneness Sheet Test Dip cold metal spoon in to boiling jelly Hold spoon out of steam Drops should sheet together 212Home Food Preservation -- Module 6

Test for Doneness Refrigerator/Freezer Test Place small amount on plate Place in freezer for a few minutes Check for gel 213Home Food Preservation -- Module 6

Making Jelly with Added Pectin 214Home Food Preservation -- Module 6

Pectin Added Jelly Can use liquid or powdered pectin. Follow package instructions. Pectins differ when sugar and pectin are added Cooking is timed; no doneness tests are used. 215Home Food Preservation -- Module 6

Making Jelly without Added Sugar 216Home Food Preservation -- Module 6

Jellied Products without Added Sugar Thickened or gelled by: Special pectins Low methoxyl (calcium bonds) Vegetable gums Gelatin Long boiling to concentrate product They lack the structural, preservative and flavor effects of sugar. 217Home Food Preservation -- Module 6

Jellied Products without Added Sugar Artificial sweeteners can not be interchanged for sugar in recipes Must use special recipe Read labels carefully - some lose sweetening power after heating or storage Sucralose new possibility Follow processing and storage directions on box or in recipe 218Home Food Preservation -- Module 6

Jellied Products without Added Sugar Modified Pectins - Sure-Jell Light Uses 1/3 less sugar Must use sugar Low-Methoxyl Pectin Metal ions required Ca++ or Mg++ Some hard to dissolve May can or freeze Inconsistent results with early ones; newer better. 219Home Food Preservation -- Module 6

Jellied Products without Added Sugar May use sugar substitutes or sugar to sweeten Vegetable Gums - Slim Set Thickened, not pectin gel May use sugar, honey, or sugar substitute Cannot always freeze or heat process 220Home Food Preservation -- Module 6

Making Uncooked Jams and Jellies 221Home Food Preservation -- Module 6

Uncooked Jams and Jellies Must use: Fresh or frozen fruits or juices Canned do not give good product Commercial pectin No heat to activate naturally present pectins More sugar 222Home Food Preservation -- Module 6

Uncooked Jams and Jellies (contd.) Storage Must be stored in refrigerator (up to 3 weeks) or freezer (up to 1 year) Do not store at room temperature - will mold and ferment Freezer storage best for color and flavor retention Do not place in freezer until gel forms (24 h) Use within a few days after opening (will start weeping) 223Home Food Preservation -- Module 6

Making Microwave Jellies 224Home Food Preservation -- Module 6

Microwave Jellies Do not always save time. Use recipe designed for microwave technique. Best if developed for that specific microwave Use deep bowl since product tends to boil over easily. May need to experiment. 225Home Food Preservation -- Module 6

Filling and Processing Jars 226Home Food Preservation -- Module 6

Preparing Jars Best to use half-pint or pint jars. Wash jars in hot, soapy water and rinse. Cover jars with water, bring to a boil and boil 10 minutes. The boiling water canner works well for this. Keep the jars in hot water (or warm) until ready to fill. If altitude >1000 feet, add 1 minute of boiling time for each 1000 feet. 227Home Food Preservation -- Module 6

Preparing Lids Follow manufacturers directions -- they vary. Some: cover with water, bring to boil and let stand at least 1 to 3 minutes. Others: cover with water, bring to simmer only, keep warm until ready to use. 228Home Food Preservation -- Module 6

Filling Jars Skim foam quickly). Pour boiling product into hot, sterilized half-pint jars. Leave headspace of 1/4 inches. Wipe rim. Close with lid and screw band. Process to prevent mold growth. 229Home Food Preservation -- Module 6

Processing Jars Place jars on rack in canner filled with boiling water. Water should cover jars by 1 to 2 inches. Cover canner. Return to boil; boil for 5 minutes. 10 minutes if jars are not presterilized Remove jars to protected surface. 230Home Food Preservation -- Module 6

Processing Jars Cool away from drafts for at least 12 hours. Do not disturb or move for at least 12 hours of gel may break. NOTE: USDA does not recommend inverting jars or paraffin seals. 231Home Food Preservation -- Module 6

Storing Jellied Products 232Home Food Preservation -- Module 6

Storage To avoid breaking gel, dont move for 12 hours. Check seal. Remove screw bands. Wash off jar and lid if needed. Label. Store in cool, dry, dark place. Short storage time is best. 233Home Food Preservation -- Module 6

Using Other Sweeteners 234Home Food Preservation -- Module 6

Other Sweeteners Honey Without Added Pectin: Substitute up to 1/2 sugar With Any Added Pectin: Substitute up to 2 cups sugar per large batch. Up to 1 cup in recipes yielding 5 to 6 cups. 235Home Food Preservation -- Module 6

Other Sweeteners Corn Syrup Without Added Pectin: Up to 1/4 of sugar in jelly Up to 1/2 of sugar in others With Added Powder Pectin: Up to 1/2 sugar in any With Added liquid Pectin: Up to 2 cups of sugar/batch 236Home Food Preservation -- Module 6

Jellied Product Problems 237Home Food Preservation -- Module 6

Tips for Success Use research-based recipes. Follow boiling times exactly. Measure carefully. Dont alter sugar or pectin. Dont double recipes. Use large enough saucepan. Cool as quickly as possible after canning process do not force cool. 238Home Food Preservation -- Module 6

Jellied Product Problems Jelly: Crystals Bubbles Too Soft Syneresis/weeping Syneresis: From warmth or acid Dark Color Cloudiness Fermentation Mold Stiff or Tough 239Home Food Preservation -- Module 6

Jellied Product Problems Preserves: Shriveled fruit Off-flavor Tough Sticky, gummy Dark Loss of color Fermentation or mold 240Home Food Preservation -- Module 6

Re-Making Jam/jelly with liquid pectin Batch sizes as above. Must add sugar, lemon juice, and pectin. Procedures vary with cooked and uncooked jam/jelly. Remember, all cooked jam and jelly must be reprocessed for shelf storage. 241Home Food Preservation -- Module 6

MODULE 7 Salting and Brining 242Home Food Preservation -- Module 7

MODULE 7: Units Principles of Salting and Brining Salting Methods Brining Methods Salt 243Home Food Preservation -- Module 7

Principles of Salting and Brining Addition of salt to preserve vegetables. 244Home Food Preservation -- Module 7

Salting Methods Method 1 Small amount of salt Cabbage sauerkraut Method 2 Large amount of salt Make product with strong salty taste 245Home Food Preservation -- Module 7

Brining Methods Method 3 Weak salt brine plus vinegar Method 4 Strong salt brine plus vinegar 246Home Food Preservation -- Module 7

Salt 247Home Food Preservation -- Module 7

Salt Do not use table salt because contains an anti-caking agent. Coarse salt is unsuitable dissolves slowly and cannot be distributed as evenly. 248Home Food Preservation -- Module 7

Salt Table Relationship between the weight of the salt (pound or ounce) and the volume (cup, tablespoon, or teaspoon) Salt tables available for: Equivalent weights and volumes Amount of salt to add to fresh vegetables Amount of salt to prepare brines of different strengths 249Home Food Preservation -- Module 7

250 MODULE 8 Drying Foods Home Food Preservation -- Module 8

MODULE 8: Units Principles of Drying Drying Methods Drying Equipment Drying Foods 251Home Food Preservation -- Module 8

252 History of Drying One of the oldest methods of food preservation. Practiced by nomadic peoples of the Middle East and Asia Dried foods are light, take little space, and dont need refrigeration. Dried foods are ideal for traveling-camping, backpacking.

Principles of Drying 253Home Food Preservation -- Module 8

254 How Drying Preserves Food Drying removes moisture from food so bacteria, yeasts, and molds cannot grow and spoil the food. Drying also slows the action of enzymes, but does not kill them.

Drying Methods 255Home Food Preservation -- Module 8

256 Methods of Drying Sun or Solar Drying Vine Drying Room Drying Oven Drying Dehydrators

Home Food Preservation -- Module 8 257 Sun Drying Temperature 85 o F or higher Low humidity Several days of sunny weather 2 drying racks or screens on blocks Cover for the foods at night

Home Food Preservation -- Module 8258 Solar Drying Uses a specially designed dehydrator to increase temperature and air current to speed up sun drying. Solar dryers use a reflectant, such as aluminum foil or glass, to increase the suns temperature. Air vents at each end increase the flow of air. Get directions for making a solar dryer from your county Extension Agent.

Home Food Preservation -- Module 8259 Vine Drying Pasteurization Sun-dried fruits and vine-dried beans need treatment to kill insects/eggs. Freezer Method -- seal food in freezer bags. Place in freezer at 0 o F or low for at least 48 hours. Oven Method -- place food in single layer on tray. Heat in 160 o F oven for 30 minutes.

Room Drying Foods that can safely room dry: Herbs Nuts in shell Partially dried high acid and high sugar foods, such as apple rings, can be finished by room drying Chili peppers 260Home Food Preservation -- Module 8

Room Drying Tips Warm air (80 o F or above) with air circulating (might need a fan) Sunny kitchen. Prevent moldy Dry on trays 5-6 inches between Cover trays to protect from insects 261Home Food Preservation -- Module 8

262 Oven Drying Little or no investment in equipment Not dependent on weather Ovens can dry most foods. Oven must be set to 140 o F

Drying Equipment 263Home Food Preservation -- Module 8

264 Electric Dehydrator Features Double wall construction; metal or high grade plastic Enclosed heating elements Enclosed thermostat with dial control, from 85- 160 o F Timer Fan or blower 4 to 10 open mesh trays-sturdy, easy-wash, plastic UL seal of approval -- warrantee and service

Home Food Preservation -- Module 8265 Equipment for Drying Sharp paring knife Collander/Steamer Cutting board Vegetable peeler Food processor/vegetable slicer Blender Measuring utensils

Drying Foods 266Home Food Preservation -- Module 8

267 Preparation Select high quality produce Wash and core Leave whole, half, or slice in equal pieces Select an appropriate pretreatment Whichever drying method you use, be sure to place in a single layer on the drying trays. Pieces should not touch or overlap. Follow directions for your drying method until dry.

Home Food Preservation -- Module 8268 Pretreatments Fruit Sulfuring Ascorbic Acid Fruit Juice Dip Honey Dip Syrup Blanching Steam Blanching Vegetables Blanching

Home Food Preservation -- Module 8269 Testing for Dryness Vegetables Brittle Flake when crushed Fruit No visible moisture Pliable, but not sticky or tacky Folded in halfdoesnt stick to itself Berries should rattle

Home Food Preservation -- Module 8270 Packaging and Storing Cool 30-60 minutes Pack loosely in plastic or glass jars Seal containers tightly Store in cool, dark place Dried fruit needs conditioning (allow fruit to stand for 7-10 days, shake daily) Check moisture condensation!

Home Food Preservation -- Module 8271 Using Dried Foods Dried fruits are delicious as a snack (try making some dried fruit leather) or in many prepared dishes. Dried vegetables are also good in recipes when re-hydrated. Dried fruits and vegetables are a good way to store emergency food.

MODULE 9 Freezing 272Home Food Preservation -- Module 9

MODULE 9: Units Principles of Freezing Freezers Packaging Materials Freezing Foods Shelf-life of Frozen Foods Emergencies 273Home Food Preservation -- Module 9

Principles of Freezing 274Home Food Preservation -- Module 9

Principles of Freezing Does not sterilize food. Extreme cold (0 o F or colder): stops growth of microorganisms and Slows chemical changes, such as enzymatic reactions. 275Home Food Preservation -- Module 9

Advantages of Freezing Many foods can be frozen. Natural color, flavor, and nutritive value retained. Texture usually better than other methods of food preservation. Foods can be frozen in less time than they can be dried or canned. 276Home Food Preservation -- Module 9

Advantages of Freezing Simple procedures. Adds convenience to food preparation. Proportions can be adapted to needs unlike other home preservation methods. Kitchen remains cool and comfortable. 277Home Food Preservation -- Module 9

Disadvantages of Freezing Texture of some foods is undesirable because of freezing process. Initial investment and cost of maintaining freezer is high. Storage space limited by capacity of freezer. 278Home Food Preservation -- Module 9

How Freezing Affects Food Chemical changes Enzymes in vegetables Enzymes in fruit Rancidity Texture Changes Expansion of food Ice crystals 279Home Food Preservation -- Module 9

Freezers 280Home Food Preservation -- Module 9

Freezer Selection Consider: Size Shape Efficiency Defrosting features Available floor area Amount of freezer space needed 281Home Food Preservation -- Module 9

Freezer Selection What size? General Rule Allow 6 cubic feet of freezer space per person (3 cubic feet per person might be adequate if other methods of food preservation are used). Standard Freezer Capacity -- 35 pounds of frozen food per cubic foot or usable space. 282Home Food Preservation -- Module 9

Types of Freezers Upright 6 to 22 cubic feet Convenient Uses small floor space Easy to load and unload 283Home Food Preservation -- Module 9

Types of Freezers Chest 6 to32 cubic feet Takes more floor space More economical to buy and to operate than upright Loses less air when opened 284Home Food Preservation -- Module 9

Types of Freezers Refrigerator - Freezer Combination 2 to 6 cubic feet Be sure can set temperature at 0F or colder Freezer can be above, below, or beside refrigerator area Other features Self defrosting or manual defrost Receptacle clips - prevent accidental disconnecting Door locks and drains for defrosting 285Home Food Preservation -- Module 9

Location and Placement of Freezer Place in convenient, cool, dry, well- ventilated area. Do not place by stove, range, water heater or in the sun. Do not push flush against wall. Leave space for air circulation and cleaning. Be sure freezer is level. 286Home Food Preservation -- Module 9

Packaging Materials 287Home Food Preservation -- Module 9

Packaging Materials Moisture-vapor resistant Durable and leak-proof Not become brittle and crack at low temperatures. Resistant to oil, grease, or water Protects foods from absorption of off-flavors or odors Easy to seal and mark 288Home Food Preservation -- Module 9

Types of Packaging Materials Rigid Containers Plastic freezer containers Freezer boxes with liners Coffee canisters Wide mouth canning/freezing jars Good for liquids, soft, juicy, or liquid- packed foods May be reusable Hold their shape and can be stored upright 289Home Food Preservation -- Module 9

Types of Packaging Materials Non-Rigid Containers Bags Wrappings - cellophane, heavy-duty aluminum foil, polyethylene, laminated paper Good for firm, non-juicy foods 290Home Food Preservation -- Module 9

Freezing Foods 291Home Food Preservation -- Module 9

General Freezing Instructions Selection Freezing does not improve quality. Choose the highest quality available. Freeze promptly. Remember some foods do not freeze well. Preparation Work under sanitary conditions. Follow recommended procedures. 292Home Food Preservation -- Module 9

Packing Foods to be Frozen Cool food before freezing. Ice bath Pack in serving size quantities. Usually up to 1 quart Pack foods tightly. Allow for some headspace. Vegetables like broccoli and asparagus, bony pieces of meat, tray packed foods, and breads, do not need any headspace. 293Home Food Preservation -- Module 9

Packing Foods to be Frozen Press all air from bagged foods, seal bags by twisting and then folding over loose edge (gooseneck). Secure with string, twist-tie or rubber band. Use tight lid on rigid containers and keep sealing edge clean. Use freezer tape on loose fitting covers. 294Home Food Preservation -- Module 9

Washing Fruits and Vegetables Wash fruits and vegetables in warm water before freezer. The only exception to this rule is that blueberries should not be washed before freezing. 295Home Food Preservation -- Module 9

Labels Name of product Added ingredients Form of food: halves, whole, or ground Packing date Number of servings or amount 296Home Food Preservation -- Module 9

Freezing Freeze foods at

Staphylococcus aureus Non-sporeformer, toxigenic Human skin or nasal passages Resistant to high salt Relevant for dry sausages and jerky-type products Cells killed by mild heat Enterotoxin very heat stable needs > 10 6 cells to produce toxin in food 356Home Food Preservation -- Module 10

Listeria monocytogenes Non-sporeformer, infectious Animals, humans, environment (ubiquitous) Low pH prevents growth Survives dehydration and freezing Concern in ready-to-eat products Biofilm formation Grows at refrigeration temperatures Susceptible population: pregnant women immunocompromised individuals 357Home Food Preservation -- Module 10

MODULE 11 Home Food Preservation Education 358Home Food Preservation -- Module 11

Module 11: Units Resources for Educators Training Curricula Risk Identification 359Home Food Preservation -- Module 11

Resources for Educators Home Food Preservation Desk Reference Home Food Preservation Educator Slide Set The slide set contains 363 slides that can be used by food safety educators to review and update their knowledge about current home food preservation practices. Home Food Preservation -- Module 11360

361 Training Curriculum Prepared by: Renay Knapp, Henderson County Tracy Davis, Rutherford County Cathy Hohenstein, Buncombe County Julie Padgett, McDowell County Sue Estridge, Madison County Sandi Sox, Polk County www.foodsafetysite.com/consumers/training/homepreservation.html

Training Curricula Educator Training Tools Program Planning Guide-- guidelines for setting up a program Slide Set -- Instructional slide set Evaluation Tool Participant Handouts Canning Pickles Jams and Jellies Freezing Drying Home Food Preservation -- Module 11362

Risk Identification Home Food Preservation -- Module 11363

Risk Identification What are the risks associated with the final product? What are the risks associated with the process? Will storage matter? Is this a safety or a quality issue?

Questions from consumers Can I safely can lard?

Questions from consumers I opened a jar of tomatoes that I canned last summer and they are not THAT spoiled. Can I heat them up, boil them, and still eat them? Theyre not THAT spoiled

Questions from consumers I was told that vegetable oil on the rim of the jar lids would help to make a seal if they are old and have dried up. Will it work?

Questions from consumers Every time I can asparagus, they turn out mushy, how can I get a crisp product? Can you pickle them?

Questions from consumers Can you pickle corn, and if so, how?

Questions from consumers Im afraid of pressure canning. I can my green beans using the boiling water method just like my mother did -- how long do you boil to make them safe? It has worked for years and we have never become ill

Questions from consumers Can you make jelly out of apple peels and cores? We like to use all of the apple with no waste.

Questions from consumers Can I use lime from my yard in my pickles?

Questions from consumers I have just completed a hot water bath on my green beans and noticed several jars did not seal. What can I do? I processed them for 5 hours.

Questions from consumers I am pressure processing green beans and the power has gone off. What do I do?

Questions from consumers How do I cook a fruit cake in a pressure canner?

Questions from consumers Can I freeze persimmons, whole, untreated?

Questions from consumers I have canned venison from 1982 in my basement. Is it still safe to eat?

Documents

Home Food Preservation 101 Prepared: June 2009 1