Transcript Canning

Home Food
Preservation 101
Prepared: June 2009
1
MODULE 1
Introduction to
Home Canning
Home Food Preservation -- Module 1
2
MODULE 1: Units
• Why are we canning in the 21st century
• Canning Trends
• Specific Concerns with Canning Foods at
Home
• Credible Instructions
Home Food Preservation -- Module 1
3
Why are We Canning in
the 21st Century
Home Food Preservation -- Module 1
4
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).
Home Food Preservation -- Module 1
5
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.
Home Food Preservation -- Module 1
6
Basics haven’t 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 240-250°F (116121°C).
Home Food Preservation -- Module 1
7
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).
Home Food Preservation -- Module 1
8
Commercially Canned Foods
• Historically:
– Relatively safe
– Only 4 outbreaks in 40 years, last one was in
1974
– Before….
Home Food Preservation -- Module 1
9
Home Food Preservation -- Module 1
10
Recent Illnesses
• September 2008
– Botulism
– Ohio man and his grandson were hospitalized as a
result of botulism toxin poisoning caused by
improperly canned green beans.
• 2007
– Virginia couple died after eating improperly canned
foods that also contained botulism toxin.
– Physician
Home Food Preservation -- Module 1
11
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.
Home Food Preservation -- Module 1
12
Canning Trends
Home Food Preservation -- Module 1
13
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.
Home Food Preservation -- Module 1
14
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 (D’sa et al., 2007)
Home Food Preservation -- Module 1
15
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.
Home Food Preservation -- Module 1
16
Home Food Preservation
• Local
• Economy
– Personal
– Business opportunity
• Connection to food
Home Food Preservation -- Module 1
17
July 22, 2008
New York Times
Home Food Preservation -- Module 1
18
Home Food Preservation -- Module 1
19
Spot the Mistake –
Celebrity Chefs
Home Food Preservation -- Module 1
20
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 1
21
Organic = “Healthy”?!
"I eat organic food
and drink only
green tea– gallons
of it when I’m
writing. I smoke
cigarettes, but
organic ones”
Organic Style magazine March 2005
Home Food Preservation -- Module 1
22
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.
Home Food Preservation -- Module 1
23
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.
Home Food Preservation -- Module 1
24
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)
Home Food Preservation -- Module 1
25
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."
Home Food Preservation -- Module 1
26
Younger Demographic
May not have even seen home canning before
Home Food Preservation -- Module 1
27
Specific Concerns
with Canning at Home
Home Food Preservation -- Module 1
28
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 70oF.
• Non-pathogenic thermophilic bacteria can
grow if the jars are not stored properly.
Home Food Preservation -- Module 1
29
Unsafe Canning Methods
•
•
•
•
•
•
Open kettle
Oven canning
Dishwasher
Addition of aspirin
Steam canners
Microwave oven canners
Home Food Preservation -- Module 1
30
Credible
Instructions
Home Food Preservation -- Module 1
31
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
Home Food Preservation -- Module 1
32
Canning Websites
• National Center for Home Food Preservation
www.uga.edu/nchp
• Food Safety Website
www.foodsafetysite.com/consumers/resources/
• Alltrista Consumer Products
www.homecanning.com/usa OR 1-800-240-3340
Home Food Preservation -- Module 1
33
MODULE 2
Home Canning
Home Food Preservation -- Module 1
34
MODULE 2: Units
•
•
•
•
•
•
•
Principles of Canning
Two Methods of Canning
Packing Methods
Canning Equipment
Processing Time
Boiling Water Processing
Pressure Canning Processing
Home Food Preservation -- Module 2
35
Principles of Canning
Home Food Preservation -- Module 2
36
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.
Home Food Preservation -- Module 2
37
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.
Home Food Preservation -- Module 2
38
Vacuum Seal
• Holds the lid on the jar.
• Prevents recontamination of the food.
• Prevents air from drying out the food.
Home Food Preservation -- Module 2
39
Two Methods of Canning
Home Food Preservation -- Module 2
40
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.
Home Food Preservation -- Module 2
41
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
Home Food Preservation -- Module 2
42
Low-acid Foods (pH > 4.6)
•
•
•
•
•
•
All vegetables, except for rhubarb
Meats
Poultry
Seafood
Soups
Mixed canned foods (low-acid + high-acid)
Home Food Preservation -- Module 2
43
Why Two Methods of
Canning?
• Yeast, molds, and most bacteria are killed at
boiling temperatures -- 212ºF at sea level.
• C. botulinum forms spores that require higher
temperatures for destruction in a reasonable period
of time -- usually 240ºF or above at sea level.
Home Food Preservation -- Module 2
44
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.
Home Food Preservation -- Module 2
45
C. botulinum -- Growth
To germinate, the spores need the following
conditions:
• anaerobic environment
• low-acid food
• temperature between 40ºF and120ºF
• relatively high moisture
Home Food Preservation -- Module 2
46
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
Home Food Preservation -- Module 2
47
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.
Home Food Preservation -- Module 2
48
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
Home Food Preservation -- Module 2
49
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 240ºF.
Home Food Preservation -- Module 2
50
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.
Home Food Preservation -- Module 2
51
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.
Home Food Preservation -- Module 2
52
Packing Methods
Home Food Preservation -- Module 2
53
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 140oF before putting raw-packed
foods into boiling water bath.
Home Food Preservation -- Module 2
54
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 180oF before putting into boiling
water bath.
Home Food Preservation -- Module 2
55
Canning Equipment
Home Food Preservation -- Module 2
56
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)
Home Food Preservation -- Module 2
57
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
Home Food Preservation -- Module 2
58
Processing Time
Home Food Preservation -- Module 2
59
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
Home Food Preservation -- Module 2
60
Processing Schedules
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
Home Food Preservation -- Module 2
61
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.
Home Food Preservation -- Module 2
62
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.
Home Food Preservation -- Module 2
63
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
Home Food Preservation -- Module 2
64
Pressure Increases Temperature
• Heat food to 240oF to destroy botulinum
spores. Cannot achieve this in boiling water.
• The only safe way to can low-acid foods is
with pressure.
• Temperature of 240ºF or above needed for
reasonable processing times
– 10 psig = 240ºF at sea level
– 15 psig = 250ºF at sea level
Home Food Preservation -- Module 2
65
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.
Home Food Preservation -- Module 2
66
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
Home Food Preservation -- Module 2
67
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.
Home Food Preservation -- Module 2
68
Boiling Water
Processing
Home Food Preservation -- Module 2
69
Boiling Water Bath
• Have water simmering (180oF) 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).
Home Food Preservation -- Module 2
70
Boiling Water Bath
• Start counting processing time after water
returns to a full boil.
• Adjust processing time for altitudes over
1,000 feet.
Home Food Preservation -- Module 2
71
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.
Home Food Preservation -- Module 2
72
Pressure Canning
Processing
Home Food Preservation -- Module 2
73
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.
Home Food Preservation -- Module 2
74
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.
Home Food Preservation -- Module 2
75
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.
Home Food Preservation -- Module 2
76
MODULE 3
Canning High-Acid
Foods
Home Food Preservation -- Module 3
77
MODULE 3: Units
•
•
•
•
Definition of a High-Acid Food
Preparing Foods for Canning
Acidifying Tomatoes
Canning High-Acid Foods
Home Food Preservation -- Module 3
78
Definition of a
High-Acid Food
Home Food Preservation -- Module 3
79
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
Home Food Preservation -- Module 3
80
Preparing Foods for
Canning
Home Food Preservation -- Module 3
81
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.
Home Food Preservation -- Module 3
82
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.
Home Food Preservation -- Module 3
83
Preventing Fruit Darkening
• 1 teaspoon (3000 mg) ascorbic acid added
to one gallon of water
• Commercial ascorbic acid mixture
• Heating the fruit
Home Food Preservation -- Module 3
84
Preventing Fruit Darkening
The following do not work as well:
–
–
–
–
Citric acid solution
Lemon juice
Sugar syrup
Salt/vinegar solution
Home Food Preservation -- Module 3
85
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.)
Home Food Preservation -- Module 3
86
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.
Home Food Preservation -- Module 3
87
Canning Liquids for Fruits
Artificial Sweeteners:
– Add just before serving
– Saccharin-based sweeteners turn bitter
– Aspartame-based sweeteners lose flavor
Home Food Preservation -- Module 3
88
Acidifying Tomatoes
Home Food Preservation -- Module 3
89
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
Home Food Preservation -- Module 3
90
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.
Home Food Preservation -- Module 3
91
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.
Home Food Preservation -- Module 3
92
Canning High-Acid
Foods
Home Food Preservation -- Module 3
93
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.
Home Food Preservation -- Module 3
94
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.
Home Food Preservation -- Module 3
95
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.
Home Food Preservation -- Module 3
96
Canning High-Acid Foods
•
•
•
•
Check seals.
Remove screw bands.
Label.
Store.
Home Food Preservation -- Module 3
97
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
Home Food Preservation -- Module 3
98
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.
Home Food Preservation -- Module 3
99
Closing the Jars
•
•
•
•
Remove air bubbles.
Re-adjust headspace if necessary.
Wipe jar rims.
Adjust two-piece lids, fingertip-tight.
Home Food Preservation -- Module 3
100
MODULE 4
Canning
Low-Acid Foods
Home Food Preservation -- Module 4
101
MODULE 4: Units
•
•
•
•
•
Definition of Low-Acid Food
Principles of Pressure Canning
Pressure Canners
Troubleshooting
Storing Canner
Home Food Preservation -- Module 4
102
Definition of a
Low-Acid Food
Home Food Preservation -- Module 4
103
Low-Acid Foods (pH >4.6)
•
•
•
•
•
•
All vegetables, except for rhubarb
Meats
Poultry
Seafood
Soups
Mixed canned foods (low-acid + high-acid)
Home Food Preservation -- Module 4
104
Principles of Pressure
Canning
Home Food Preservation -- Module 4
105
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.
Home Food Preservation -- Module 4
106
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 240ºF or above at
sea level.
• 240oF can only be achieved under pressure
(10.5 pounds at sea level)
Home Food Preservation -- Module 4
107
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.
Home Food Preservation -- Module 4
108
Soups
• Soups can be safely prepared.
• When filling the jar, fill the jar one-half full
of solids.
• Fill the remainder with liquid.
Home Food Preservation -- Module 4
109
Pressure Canners
Home Food Preservation -- Module 4
110
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)
Home Food Preservation -- Module 4
111
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.
Home Food Preservation -- Module 4
112
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.
Home Food Preservation -- Module 4
113
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
Home Food Preservation -- Module 4
114
Pressure Canner -- First Use
• Some parts may need assembling; see
manufacturer’s 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.
Home Food Preservation -- Module 4
115
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
Home Food Preservation -- Module 4
116
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.
Home Food Preservation -- Module 4
117
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.
Home Food Preservation -- Module 4
118
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.
Home Food Preservation -- Module 4
119
Pressure Canner
Processing
Home Food Preservation -- Module 4
120
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.
Home Food Preservation -- Module 4
121
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.
Home Food Preservation -- Module 4
122
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.
Home Food Preservation -- Module 4
123
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.
Home Food Preservation -- Module 4
124
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.
Home Food Preservation -- Module 4
125
Troubleshooting
Home Food Preservation -- Module 4
126
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
Home Food Preservation -- Module 4
127
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.
Home Food Preservation -- Module 4
128
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 restarted.
Home Food Preservation -- Module 4
129
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
Home Food Preservation -- Module 4
130
Storing Canner
Home Food Preservation -- Module 4
131
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.
Home Food Preservation -- Module 4
132
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
Home Food Preservation -- Module 4
133
MODULE 5
Pickling
Home Food Preservation -- Module 5
134
MODULE 5: Units
•
•
•
•
•
Types of Pickles
Making Non-fermented Brined Pickles
Making Fermented
Making Fresh Pack Pickles
Other Ingredients
Home Food Preservation -- Module 5
135
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
Home Food Preservation -- Module 5
136
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.
Home Food Preservation -- Module 5
137
Curing vs. Fermenting
• Curing:
– Decreases the water activity
• Fermenting:
– Increases the pH
Home Food Preservation -- Module 5
138
Non-fermented Brined
Pickles
Home Food Preservation -- Module 5
139
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.
Home Food Preservation -- Module 5
140
Non-Fermentation Brining
• Fermentation is prevented by using:
– correct combination of salt and vinegar
– a very high salt brine
• Desalt before use.
Home Food Preservation -- Module 5
141
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.
Home Food Preservation -- Module 5
142
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.
Home Food Preservation -- Module 5
143
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
Home Food Preservation -- Module 5
144
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.
Home Food Preservation -- Module 5
145
Fermented Pickles
Home Food Preservation -- Module 5
146
Changes during Fermentation
Carbohydrates
– sugar  acid
Color
– bright green  olive or yellow green
Tissue
– chalky-white  translucent
Home Food Preservation -- Module 5
147
Ingredients
Produce
–
–
–
–
Use fresh, tender vegetables and firm fruit.
Use recommended pickling varieties.
Use unwaxed cucumbers.
Store produce in refrigerator or cool, wellventilated place if not used immediately.
– Wash produce in cold water and remove 1/16
inch slice from blossom ends from cucumbers.
Home Food Preservation -- Module 5
148
Salt in Fermentation
• Used to selectively control microorganisms.
• Allows lactic acid bacteria to multiply and
produce lactic acid.
• Use pure granulated “pickling” salt.
Home Food Preservation -- Module 5
149
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
Home Food Preservation -- Module 5
150
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 75oF for 3 to 4 weeks.
Home Food Preservation -- Module 5
151
Fresh Pack Pickles
Home Food Preservation -- Module 5
152
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.
Home Food Preservation -- Module 5
153
Vinegar
• Use cider or white vinegar or 5% acidity
(50 grain)
• Grain = 10x’s number of grams of acetic
acid/100 ml vinegar
– 40 grain = 4 grams/100 ml
• Difficult to know activity in homemade
vinegar
Home Food Preservation -- Module 5
154
Vinegar
• Cider vinegar -- good flavor and aroma
• White distilled vinegar -- for light colored
fruits and vegetables for clear color.
Home Food Preservation -- Module 5
155
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.
Home Food Preservation -- Module 5
156
Other Ingredients
Home Food Preservation -- Module 5
157
Sugar
• Use white granulated or brown (for color).
• Use honey, corn syrup and saccharin only if
specified in recipe (can cause off-flavors).
Home Food Preservation -- Module 5
158
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
Home Food Preservation -- Module 5
159
Firming Agents
• Lime -- calcium hydroxide
• Alum -- aluminum sulfate, aluminum
potassium sulfate
– Makes pickles crisp
– Not need if good quality ingredients and up-todate methods are used
Home Food Preservation -- Module 5
160
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.
Home Food Preservation -- Module 5
161
Water
• Iron - discoloration
• Calcium - shriveling
Home Food Preservation -- Module 5
162
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
Home Food Preservation -- Module 5
163
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.
Home Food Preservation -- Module 5
164
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.
Home Food Preservation -- Module 5
165
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.
Home Food Preservation -- Module 5
166
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.
Home Food Preservation -- Module 5
167
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)
Home Food Preservation -- Module 5
168
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.
Home Food Preservation -- Module 5
169
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.
Home Food Preservation -- Module 5
170
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 165ºF to 180ºF liquid.
– Process at 180ºF for 20 minutes.
Home Food Preservation -- Module 5
171
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
Home Food Preservation -- Module 5
172
MODULE 6
Jellied Products
Home Food Preservation -- Module 6
173
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
Home Food Preservation -- Module 6
174
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
Home Food Preservation -- Module 6
175
Types of Jellied
Products
Home Food Preservation -- Module 6
176
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
Home Food Preservation -- Module 6
177
Jellied Products
Marmalade -- Citrus added
Fruit Butter -- Spread - fruit pulp
Fruit Honey -- Consistency of honey - from
juice
Fruit Syrup -- Sweet thickened juice
Home Food Preservation -- Module 6
178
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
Home Food Preservation -- Module 6
179
Principles of Jelly
Making
Home Food Preservation -- Module 6
180
Gel Formation
Fruit
Sugar - Pectin - Acid
Home Food Preservation -- Module 6
181
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
Home Food Preservation -- Module 6
182
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…...
Home Food Preservation -- Module 6
183
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.
Home Food Preservation -- Module 6
184
Ingredients
– Overcooking destroys.
– Commercial pectin is made from apples or
citrus.
Home Food Preservation -- Module 6
185
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.
Home Food Preservation -- Module 6
186
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.
Home Food Preservation -- Module 6
187
Pectin and Gel Formation
• Optimum Pectin Concentration = 1.0%
• Optimum Sugar Concentration = 67.5%
• Optimum pH Value = 3.2
Home Food Preservation -- Module 6
188
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.
Home Food Preservation -- Module 6
189
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.
Home Food Preservation -- Module 6
190
Forming a Gel
• When sugar is added:
– Acts as a dehydrating agent
– Attracts (binds) additional water so less is
available to pectin
Home Food Preservation -- Module 6
191
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
Home Food Preservation -- Module 6
192
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
Home Food Preservation -- Module 6
193
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
Home Food Preservation -- Module 6
194
Jelly-Making Equipment
Home Food Preservation -- Module 6
195
Equipment
• Measuring equipment
• Bowl for sugar
• Heavy, metal saucepan -- large enough for
boiling mix
• Metal spoons
• Ladle
• Jar funnel
Home Food Preservation -- Module 6
196
Equipment
• Jars and lids
• Boiling water canner with rack
• Jar lifter
Home Food Preservation -- Module 6
197
Other Possible Equipment
•
•
•
•
•
Scales
Sieve, food mill, fruit press
Jelly bag
Thermometer -- jelly or candy
Jelmeter
Home Food Preservation -- Module 6
198
Preparing Fruit to
Make Jelly
Home Food Preservation -- Module 6
199
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.
Home Food Preservation -- Module 6
200
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.
Home Food Preservation -- Module 6
201
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.
Home Food Preservation -- Module 6
202
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
Home Food Preservation -- Module 6
203
• Strain through damp jelly bag
– Can use fruit press before straining
– Cover jelly bag and bowl while dripping to
prevent contamination
Home Food Preservation -- Module 6
204
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
Home Food Preservation -- Module 6
205
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
Home Food Preservation -- Module 6
206
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
Home Food Preservation -- Module 6
207
Making Jelly with No
Added Pectin
Home Food Preservation -- Module 6
208
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
Home Food Preservation -- Module 6
209
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
Home Food Preservation -- Module 6
210
Test for Doneness
• Temperature
– Cook to 220ºF or 8ºF above boiling point of
water
– Test the thermometer with boiling water prior
to cooking jelly
Home Food Preservation -- Module 6
211
Test for Doneness
• Sheet Test
– Dip cold metal spoon in to boiling jelly
– Hold spoon out of steam
– Drops should “sheet” together
Home Food Preservation -- Module 6
212
Test for Doneness
• Refrigerator/Freezer Test
– Place small amount on plate
– Place in freezer for a few minutes
– Check for gel
Home Food Preservation -- Module 6
213
Making Jelly with Added
Pectin
Home Food Preservation -- Module 6
214
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.
Home Food Preservation -- Module 6
215
Making Jelly without
Added Sugar
Home Food Preservation -- Module 6
216
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.
Home Food Preservation -- Module 6
217
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
Home Food Preservation -- Module 6
218
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.
Home Food Preservation -- Module 6
219
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
Home Food Preservation -- Module 6
220
Making Uncooked Jams
and Jellies
Home Food Preservation -- Module 6
221
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
Home Food Preservation -- Module 6
222
Uncooked Jams and
Jellies (cont’d.)
• 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)
Home Food Preservation -- Module 6
223
Making Microwave
Jellies
Home Food Preservation -- Module 6
224
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.
Home Food Preservation -- Module 6
225
Filling and Processing
Jars
Home Food Preservation -- Module 6
226
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.
Home Food Preservation -- Module 6
227
Preparing Lids
• Follow manufacturer’s 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.
Home Food Preservation -- Module 6
228
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.
Home Food Preservation -- Module 6
229
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.
Home Food Preservation -- Module 6
230
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.
Home Food Preservation -- Module 6
231
Storing Jellied Products
Home Food Preservation -- Module 6
232
Storage
•
•
•
•
•
•
•
To avoid breaking gel, don’t 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.
Home Food Preservation -- Module 6
233
Using Other Sweeteners
Home Food Preservation -- Module 6
234
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.
Home Food Preservation -- Module 6
235
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
Home Food Preservation -- Module 6
236
Jellied Product
Problems
Home Food Preservation -- Module 6
237
Tips for Success
•
•
•
•
•
•
•
Use research-based recipes.
Follow boiling times exactly.
Measure carefully.
Don’t alter sugar or pectin.
Don’t double recipes.
Use large enough saucepan.
Cool as quickly as possible after canning process
— do not force cool.
Home Food Preservation -- Module 6
238
Jellied Product
Problems
• Jelly:
–
–
–
–
Crystals
Bubbles
Too Soft
Syneresis/weeping
–
–
–
–
–
Dark Color
Cloudiness
Fermentation
Mold
Stiff or Tough
• Syneresis:
– From warmth or acid
Home Food Preservation -- Module 6
239
Jellied Product Problems
• Preserves:
–
–
–
–
–
–
–
Shriveled fruit
Off-flavor
Tough
Sticky, gummy
Dark
Loss of color
Fermentation or mold
Home Food Preservation -- Module 6
240
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.
Home Food Preservation -- Module 6
241
MODULE 7
Salting and Brining
Home Food Preservation -- Module 7
242
MODULE 7: Units
•
•
•
•
Principles of Salting and Brining
Salting Methods
Brining Methods
Salt
Home Food Preservation -- Module 7
243
Principles of Salting and
Brining
• Addition of salt to preserve vegetables.
Home Food Preservation -- Module 7
244
Salting Methods
• Method 1
– Small amount of salt
– Cabbage  sauerkraut
• Method 2
– Large amount of salt
– Make product with strong salty taste
Home Food Preservation -- Module 7
245
Brining Methods
• Method 3
– Weak salt brine plus vinegar
• Method 4
– Strong salt brine plus vinegar
Home Food Preservation -- Module 7
246
Salt
Home Food Preservation -- Module 7
247
Salt
• Do not use table salt because contains an
anti-caking agent.
• Coarse salt is unsuitable – dissolves slowly
and cannot be distributed as evenly.
Home Food Preservation -- Module 7
248
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
Home Food Preservation -- Module 7
249
MODULE 8
Drying Foods
Home Food Preservation -- Module 8
250
MODULE 8: Units
•
•
•
•
Principles of Drying
Drying Methods
Drying Equipment
Drying Foods
Home Food Preservation -- Module 8
251
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
don’t need refrigeration.
• Dried foods are ideal for traveling-camping,
backpacking.
Home Food Preservation -- Module 8
252
Principles of Drying
Home Food Preservation -- Module 8
253
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.
Home Food Preservation -- Module 8
254
Drying Methods
Home Food Preservation -- Module 8
255
Methods of Drying
•
•
•
•
•
Sun or Solar Drying
Vine Drying
Room Drying
Oven Drying
Dehydrators
Home Food Preservation -- Module 8
256
Sun Drying
•
•
•
•
•
Temperature – 85oF 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 8
257
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 sun’s 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 8
258
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 0oF or low for at least 48
hours.
• Oven Method -- place food in single layer
on tray. Heat in 160oF oven for 30 minutes.
Home Food Preservation -- Module 8
259
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
Home Food Preservation -- Module 8
260
Room Drying Tips
• Warm air (80oF 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
Home Food Preservation -- Module 8
261
Oven Drying
• Little or no investment
in equipment
• Not dependent on
weather
• Ovens can dry most
foods.
• Oven must be set to
140oF
Home Food Preservation -- Module 8
262
Drying Equipment
Home Food Preservation -- Module 8
263
Electric Dehydrator Features
• Double wall construction; metal or high grade
plastic
• Enclosed heating elements
• Enclosed thermostat with dial control, from 85160oF
• 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 8
264
Equipment for Drying
•
•
•
•
•
•
•
Sharp paring knife
Collander/Steamer
Cutting board
Vegetable peeler
Food processor/vegetable slicer
Blender
Measuring utensils
Home Food Preservation -- Module 8
265
Drying Foods
Home Food Preservation -- Module 8
266
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 8
267
Pretreatments
Fruit
–
–
–
–
–
–
Sulfuring
Ascorbic Acid
Fruit Juice Dip
Honey Dip
Syrup Blanching
Steam Blanching
Vegetables
– Blanching
Home Food Preservation -- Module 8
268
Testing for Dryness
Vegetables
– Brittle
– Flake when crushed
Fruit
–
–
–
–
No visible moisture
Pliable, but not sticky or tacky
Folded in half–doesn’t stick to itself
Berries should rattle
Home Food Preservation -- Module 8
269
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 8
270
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.
Home Food Preservation -- Module 8
271
MODULE 9
Freezing
Home Food Preservation -- Module 9
272
MODULE 9: Units
•
•
•
•
•
•
Principles of Freezing
Freezers
Packaging Materials
Freezing Foods
Shelf-life of Frozen Foods
Emergencies
Home Food Preservation -- Module 9
273
Principles of Freezing
Home Food Preservation -- Module 9
274
Principles of Freezing
• Does not sterilize food.
• Extreme cold (0oF or colder):
– stops growth of microorganisms and
– Slows chemical changes, such as enzymatic
reactions.
Home Food Preservation -- Module 9
275
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.
Home Food Preservation -- Module 9
276
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.
Home Food Preservation -- Module 9
277
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.
Home Food Preservation -- Module 9
278
How Freezing Affects Food
Chemical changes
– Enzymes in vegetables
– Enzymes in fruit
– Rancidity
Texture Changes
– Expansion of food
– Ice crystals
Home Food Preservation -- Module 9
279
Freezers
Home Food Preservation -- Module 9
280
Freezer Selection
Consider:
–
–
–
–
–
–
Size
Shape
Efficiency
Defrosting features
Available floor area
Amount of freezer space needed
Home Food Preservation -- Module 9
281
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.
Home Food Preservation -- Module 9
282
Types of Freezers
Upright
–
–
–
–
6 to 22 cubic feet
Convenient
Uses small floor space
Easy to load and unload
Home Food Preservation -- Module 9
283
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
Home Food Preservation -- Module 9
284
Types of Freezers
Refrigerator - Freezer Combination
– 2 to 6 cubic feet
– Be sure can set temperature at 0ºF 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
Home Food Preservation -- Module 9
285
Location and Placement of
Freezer
• Place in convenient, cool, dry, wellventilated 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.
Home Food Preservation -- Module 9
286
Packaging Materials
Home Food Preservation -- Module 9
287
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
Home Food Preservation -- Module 9
288
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 liquidpacked foods
• May be reusable
• Hold their shape and can be stored upright
Home Food Preservation -- Module 9
289
Types of Packaging
Materials
Non-Rigid Containers
– Bags
– Wrappings - cellophane, heavy-duty aluminum
foil, polyethylene, laminated paper
Good for firm, non-juicy foods
Home Food Preservation -- Module 9
290
Freezing Foods
Home Food Preservation -- Module 9
291
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.
Home Food Preservation -- Module 9
292
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.
Home Food Preservation -- Module 9
293
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.
Home Food Preservation -- Module 9
294
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.
Home Food Preservation -- Module 9
295
Labels
•
•
•
•
•
Name of product
Added ingredients
Form of food: halves, whole, or ground
Packing date
Number of servings or amount
Home Food Preservation -- Module 9
296
Freezing
• Freeze foods at <0ºF (set freezer at -10ºF at
least 24 hours before freezing foods).
• Freeze foods immediately.
• Do not overload freezer with unfrozen food.
Freeze amount that will freeze in 24 hours - 2 to 3 pounds of food per cubic foot.
• Pack already frozen foods together so they
do not thaw.
Home Food Preservation -- Module 9
297
Freezing
• Place unfrozen foods in contact with surfaces and
in coldest parts of freezer.
• Leave space so air can circulate.
• When food is frozen, organize freezer into types
of food.
• Arrange frozen foods so that the foods frozen
longer can be used first.
• Keep a current frozen foods inventory.
• Check freezer temperature periodically.
Home Food Preservation -- Module 9
298
Sweetened Packs for Fruit
Syrup Pack
– Better texture
– Not needed for safety
– Fruits should be covered with syrup
• Place crumpled water-resistant paper in top of
container
Home Food Preservation -- Module 9
299
Sweetened Packs for Fruit
Sugar Pack
– Soft sliced fruits (strawberries, peaches, etc.)
make on syrup when mixed with the right
proportion of sugar.
– Layer fruit and sugar.
– Allow it to stand for 15 minutes.
Home Food Preservation -- Module 9
300
Unsweetened Packs for Fruit
Dry Pack
– Good for small whole fruits such as berries that
do not need sugar.
– Simply pack into containers and freeze.
– Can freeze on a tray first, so pour easily.
Pectin Syrup
– Good for strawberries and peaches.
– Mix 1 pkg. powdered pectin and 1 cup water.
Bring to boil, boil 1 minute. Remove from heat,
cool, and add 1-3/4 cups more water.
Home Food Preservation -- Module 9
301
Unsweetened Packs for
Fruit
Water or Unsweetened Juice Packs
– Texture will be mushier.
– Color poorer.
– Freezes harder, takes longer to thaw.
Home Food Preservation -- Module 9
302
Packs for Purees or Juices
• Pack as is, with or without sugar.
• Add ascorbic acid if light-colored.
Home Food Preservation -- Module 9
303
Artificial Sweeteners
• Can be used in the pectin syrup, juice, or
water packs.
• Or could be added just before serving
• Do not help with color retention or texture,
like sugar does.
• Use amounts on product labels.
Home Food Preservation -- Module 9
304
Preventing Fruit Darkening
• The following work well:
– 1 teaspoon (3000 mg) ascorbic acid to one
gallon of water
– Commercial ascorbic acid mixture
– Heating the fruit
• The following do not work as well:
–
–
–
–
Citric acid solution
Lemon juice
Sugar syrup
Salt/vinegar solution
Home Food Preservation -- Module 9
305
Preventing Discoloration
during Freezing
Ascorbic Acid
–
–
–
–
–
–
Is the most economical.
Use powdered or tablet form.
1/2 teaspoon powdered ascorbic acid = 1500 mg
Crush tablets well.
Use amount specified for each fruit.
In syrup or liquid packs, add powder to liquid.
Home Food Preservation -- Module 9
306
Preventing Discoloration
during Freezing
– In sugar or dry packs, dissolve 2 to 3 tablespoons
in cold water and sprinkle over fruit.
– For crushed fruit, purees or juices, mix with fruit
about 1/8 teaspoon per quart.
• Ascorbic Acid Mixtures
– Follow package directions
Home Food Preservation -- Module 8
307
Preventing Discoloration
during Freezing
• Citric Acid or Lemon Juice
– Not as effective
– May mask flavors
• Steaming
– Best for fruits that will be cooked before use
– Follow directions in freezing publications
Home Food Preservation -- Module 9
308
Freezing Vegetables
• Select young, tender, high-quality vegetables.
• Sort for size and ripeness.
• Wash and drain before removing skins or
shells.
• Wash small lots at a time, lifting out of water.
Do not soak.
• Work in small quantities, preparing per
instructions.
Home Food Preservation -- Module 9
309
Preventing Flavor and
Color Changes in
Vegetables
Water blanching
– Use 1 gallon water per pound of vegetables.
– Place vegetables in blanching basket.
– Lower into vigorously boiling water.
– Cover and begin timing.
Home Food Preservation -- Module 9
310
Blanching Vegetables
Steam Blanching
– Use kettle with tight lid and basket.
– Put 1 to 2 inches of boiling water in the bottom
of pan.
– Vegetables should be in a single layer in basket.
– Start timing when covered.
– Takes 1-1/2 times longer than water blanching.
Home Food Preservation -- Module 9
311
Blanching Vegetables
Microwave Blanching (not recommended)
– Enzymes might not be inactivated.
– Does not save time or energy.
– Use specific directions and blanch small
quantities at a time.
– After blanching, cool immediately in cold water.
– Change water frequently.
Home Food Preservation -- Module 9
312
Types of Pack for
Vegetables
Dry Pack
– Pack after blanched, cooled, and drained.
– Pack quickly, excluding air.
Home Food Preservation -- Module 9
313
Types of Pack for
Vegetables
Tray Pack
– After draining, spread in a single layer on a
shallow pan.
– Freeze firm.
– After first hour, check often.
– Pack quickly, excluding air.
Home Food Preservation -- Module 9
314
Freezing Meats and Poultry
• Keep meat or poultry and everything they touch as
clean as possible.
• Keep cold until frozen.
• Never stuff poultry before freezing.
• Store-bought meats must be over-wrapped.
• Freeze meats and poultry using the drugstore or
butcher wrap (drugstore wrap preferred except for
irregular meat cuts).
Home Food Preservation -- Module 9
315
Freezing Fish
• Pre-treat as directed to control rancidity,
flavor changes or loss of liquid.
• Package using one of the following:
– Lemon-gelatin glaze
– Ice glaze
– Water
Home Food Preservation -- Module 9
316
Lemon-gelatin Glaze
• Mix 1/4 cup lemon juice and 1-3/4 cups
water.
• Dissolve 1 packet unflavored gelatin into
1/2 cup of this mixture.
• Heat remaining mixture to boiling and add
dissolved gelatin.
• Cool, dip fish, wrap and freeze.
Home Food Preservation -- Module 9
317
Freezing Prepared Foods
• Many can be frozen.
• Follow directions in a credible freezer
publication.
Home Food Preservation -- Module 9
318
Foods that Do Not Freeze
Well
• Cabbage, celery, cress,
cucumbers, endive,
lettuce, parsley, radishes
• White potatoes
• Cooked macaroni,
spaghetti, rice
• Egg whites
• Meringue
• Icings made from egg
whites
•
•
•
•
•
Cream or custard filling
Milk sauces
Sour cream
Cheese
Mayonnaise or salad
dressing
• Gelatin
• Fruit jelly
• Fried foods
Home Food Preservation -- Module 9
319
Thawing Foods for Serving
Fruits
– Best if served with ice crystals present.
– Thaw:
• In refrigerator -- 6 to 8 hours per pound of fruit in
syrup
• At room temperature -- 1 to 2 hours per pound
• At room temperature in cool water -- 1/2 to 1 hour
per pound
• In microwave oven - follow manufacturer’s
instructions.
Home Food Preservation -- Module 9
320
Thawing Foods for Serving
• Dry sugar packs thaw faster than syrup
packs.
• Unsweetened packs thaw the slowest.
• When used in recipes, allow for added sugar
and more juice.
Home Food Preservation -- Module 9
321
Thawing Foods for Serving
Vegetables
– Cook without thawing except partially thaw
corn-on-the-cob and leafy greens.
Home Food Preservation -- Module 9
322
Thawing Foods for Serving
Meat, Poultry, and Fish
– Can be cooked when thawed or frozen (might
1-1/2 times longer if cooked frozen).
– Thaw:
• In refrigerator
• In microwave oven (follow manufacturer’s
directions)
• In cold water (keep water cold)
Home Food Preservation -- Module 9
323
Shelf-Life of Frozen
Foods
Home Food Preservation -- Module 9
324
Vegetable Storage
Temperature
0ºF
5ºF
10ºF
15ºF
20ºF
25ºF
30ºF
Length of Storage
1 year
5 months
2 months
1 month
2 weeks
1 week
3 days
Home Food Preservation -- Module 9
325
Emergencies
Home Food Preservation -- Module 9
326
Freezer Emergencies
• If power will be off, set freezer controls to
10ºF to -20ºF immediately.
• Do not open door.
• Foods stay frozen longer if freezer is full,
well-insulated, and in cool area.
– Full freezer -- keeps 2 to 4 days
– Half full freezer -- 24 hours
Home Food Preservation -- Module 9
327
Freezer Emergencies
• If power interruption will be longer than 1
to 2 days, use dry ice:
– 50 lbs -- keeps full 20 cubic foot freezer below
freezing for 3 to 4 days
– 50 lbs -- keeps half-full freezer for 2 to 3 days
• Keep dry ice on boards or heavy cardboard
on top of food.
• Do not touch dry ice.
• Do not open freezer.
• Ventilate room.
Home Food Preservation -- Module 9
328
Refreezing Thawed Foods
• Texture will not be as good.
• General rule:
– Refreeze if freezer temperature is 40ºF or
colder or if ice crystals are still present.
Home Food Preservation -- Module 9
329
Best Advice for Freezing
Freeze foods quickly.
– Set freezer temperature at -10ºF 24 hours
before freezing foods.
– Spread packages out until frozen, then stack.
Hold at 0ºF or colder for best quality.
Home Food Preservation -- Module 9
330
Module 10
Curing Meats and
Sausage Making
Home Food Preservation -- Module 10
331
Further Processing of Meats
Fletcher Arritt, Ph.D.
[email protected]
919.513.0176
Dr. Dana Hanson
[email protected]
Home Food Preservation -- Module 10
332
Sausage Identification
Home Food Preservation -- Module 10
333
History of Sausage Making
• Latin word “salsus” means salted.
• Chopped meat preserved by salting.
• Production and consumption of sausages
dates back 3,500 years.
Home Food Preservation -- Module 10
334
What Makes Sausage
Unique?
•
•
•
•
•
•
•
Cooking method
pH
Moisture content
Salt level
Unique spices and ingredients
Meat source
Packaging method
Home Food Preservation -- Module 10
335
Sausage Classifications
•
•
•
•
•
•
Fresh
Uncooked, smoked
Cooked
Cooked, smoked
Dry and semi-dry (fermented)
Specialty
Home Food Preservation -- Module 10
336
Fresh Sausage
•
•
•
•
Uncured, comminuted, seasoned
Cook before serving
Refrigeration/freezing required
Type of Sausage:
–
–
–
–
Breakfast sausage (link or patty)
Bratwurst
Chorizo
Italian
Home Food Preservation -- Module 10
337
Fresh Sausage
Chorizo
Bratwurst
Fresh Sausage
Home Food Preservation -- Module 10
338
Uncooked, Smoked
Sausage*
•
•
•
•
Fresh, cured or uncured, encased, smoked
Cook before serving
Smoking imparts special flavor
Types of sausage:
– Teewurst
– Mettwurst
– “Old World”Kielbasa
* USDA does not permit this style of product in the U.S.
Home Food Preservation -- Module 10
339
Uncooked, Smoked
Sausage
German Metwurst
Home Food Preservation -- Module 10
340
Curing
• The addition of nitrate or nitrite
• Usually done with sodium or potassium
salts
• Limit is 500 ppm nitrate and 200 ppm nitrite
• Needed for color and antimicrobial activity
Home Food Preservation -- Module 10
341
Cooked Sausages
• Cured or uncured, comminuted, not
smoked.
• Served cold.
• Types of Sausage:
– Liver sausage
– Cooked bratwurst
Home Food Preservation -- Module 10
342
Cooked Sausages
Home Food Preservation -- Module 10
343
Cooked, Smoked Sausages
• Cured, comminuted, encased, smoked, cooked
• Requires no cooking before serving, but
usually heated
• Types of Sausage:
–
–
–
–
Frankfurters
Bologna
Knockwurst
Polish
Home Food Preservation -- Module 10
344
Cooked and Smoked
Sausage
Mortadella and
bologna
Frankfurters and hot dogs
Home Food Preservation -- Module 10
345
Dry and Semi-dry Sausage
•
•
•
•
•
Cured, fermented, dried, may be smoked
Served cold
Fermented product
Inoculate with starter cultures
Low moisture or water activity
Home Food Preservation -- Module 10
346
Dry and Semi-Dry
Sausages
• May use one or more strains of…
– Pediococcus cerevisiae
– Micrococcus aurantiacus
– Lactobacillus planetarium
• Sugar is added to the formula
• Lactic acid produced
• pH: Semi-dry: 4.8 - 5.1; Dry: 5.3 - 5.4
• Moisture: Semi-dry -- 50 %; Dry: -- 35%
Home Food Preservation -- Module 10
347
Dry and Semi-Dry
Sausages
• Some sausages formulations may include mold
cultures for the development of unique flavors
• Types of Sausage:
– Summer Sausage
– Salami
– Lebanon Bologna
Home Food Preservation -- Module 10
348
Dry and Semi-Dry Sausage
Home Food Preservation -- Module 10
349
Specialty Sausages
• Cured or uncured, rarely smoked
• Served cold
• Types of Sausage:
– Head Cheese (Souse)
– Loaves
– Scrapple and Liver Pudding
– Jellied products
Home Food Preservation -- Module 10
350
Specialty Sausage
Liver pudding
Loaf products
Home Food Preservation -- Module 10
351
What are the Bad Bugs?
• Salmonella – undercooked meats
• Clostridium perfringens – risk during cooling
• Clostridium botulinum – canned, cooked and
vacuum packaged meats (w/o nitrite)
• Staphylococcus aureus – risks during cooling
• Listeria monocytogenes – risk is high in RTE meats
Home Food Preservation -- Module 10
352
Salmonella
• Non-sporeformer, infectious
• Intestinal tract of animals
• More than 2,000 serovars known
• Low pH prevents growth
• Survives freezing and dehydration
• Killed by mild heat
Home Food Preservation -- Module
10
353
Clostridium perfringens
• Sporeformer, toxicoinfectious
disease
• Soil, intestinal tract of animals, meat,
vegetables, spices
• Anaerobic
• Optimum growth 43-45°C (109113°F)
• Very rapid growth in food at
optimum temperatures
Home Food Preservation -- Module 10
354
Clostridium botulinum
• Sporeformer, toxigenic
• Soil, marine sediment, vegetables,
seafood
• Anaerobic
• No growth below pH 4.6
• Spores are extremely heat resistant
Home Food Preservation -- Module 10
355
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 > 106 cells to produce toxin in food
Home Food Preservation -- Module 10
356
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
Home Food Preservation -- Module 10
357
MODULE 11
Home Food Preservation
Education
Home Food Preservation -- Module 11
358
Module 11: Units
• Resources for Educators
• Training Curricula
• Risk Identification
Home Food Preservation -- Module 11
359
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 11
360
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
361
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 11
362
Risk Identification
Home Food Preservation -- Module 11
363
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? They’re 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
• I’m 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?”