Transcript Drying Foods

Canning
Reasons for canning
 Store garden produce safely
 Use any time of year
 Prevent food spoilage
 Save money
 Have fun
 Control contents of food
 Use as a gift
Getting started
 What you need:
 Fresh ingredients
 Pressure canner or large saucepot with tight-fitting lid
 Mason-type canning jars
 Screw bands and new lids
 USDA-recommended recipe
 Equipment must be washed, rinsed, and sanitized
before use
Canning safety
 Choose correct canning method for type of food
 Make sure equipment is in good working order
 Check jars for cracks and chips
 Wash jars and lids before use
Canning methods
 Boiling water bath
 Used for high-acid foods or foods with lemon juice or vinegar
added
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Fruits
Jams, jellies, preserves
Tomatoes that have lemon juice or vinegar added
Pickles, relishes, or other acid-based products
 Steam-pressure canner
 Used for low-acid foods
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Vegetables
Meats
Stews, soups, chili
Tips for quality canned foods
 Always start with fresh produce that is not too ripe
 Prepare one batch of food at a time
 Leave correct amount of headspace
for food being canned
Storage
 Let jars cool
 Test seal
 Remove screw bands and
wipe off lids
 Label and date jars
 Store in a cool and dry
place
Using canned food
 Always check jars for signs of spoilage:
 Broken seals
 Seeping or spurting liquid when jar is opened
 Mold
 Bad odor
 Cloudiness
 Boil canned meat, vegetables, and other low-acid foods for
15 to 20 minutes before tasting, even if there are no signs of
spoilage
Definitions
 Low Acid foods- foods that do not contain enough acid
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to prevent the growth of bacteria
Acidify- to add an acid such as lemon juice or vinegar
Head space- the unfilled area above the food in a jar
Venting or Exhausting- the process of allowing steam
to escape from a pressure canner
Sealed- jars that are airtight and safe from bacteria
For more information. . .
Your Local County Cooperative Extension Office has:
 Safe, tested recipes for canning
 Pressure canner dial-gauge testing
 Answers to food preservation questions
Educational programs of Kentucky Cooperative Extension serve all people
regardless of race, color, age, sex, religion, disability, or national origin.