Transcript Canning Update - Utah State University Extension

Food Preservation &
Home Canning
Updated & Presented by:
Jana Darrington
FCS Agent,
USU Extension-Utah
County
801-851-8460
jana.darrington
@usu.edu
http://extension.usu.edu/utah
Created by: Teresa Hunsaker
FCS Agent,
USU Extension-Weber County
1
exten s i o n . u s u . ed u
Why Preserve Food?
To enjoy garden produce all year long.
Better flavor through home processing.
To improve canning skills.
The convenience of having food on hand.
You get a sense of satisfaction.
Improved nutritional content – fresher, not
as old.
• Can control for special diet needs – less
sugar or salt.
•
•
•
•
•
•
2
exten s i o n . u s u . ed u
Preserve the Harvest
A variety of ways to preserve. Use all three!
• Freezing
– Advantage – product most like fresh; freezing is rarely
“dangerous”
– Disadvantage –expensive (freezer, packaging, energy, time)
• Dehydration
– Advantage – Storage takes little space; equipment not
expensive
– Disadvantage – Product most changed from fresh; some
nutrition lost (not enough to worry about)
• Canning
– Advantage – Longest storage time with high quality
– Disadvantage – Person needs to be knowledgeable about
process as well as high- & low- risk foods
3
exten s i o n . u s u . ed u
Canning 101 Quiz
(T/F)
1.
2.
3.
4.
5.
Food preservation guidelines and methods do change.
The last time major changes came out was in 1988.
A sealed jar is a safe jar.
Jams and jellies do not need to be water bathed.
It is OK to alter ingredients just a “little bit” when
canning.
6. Adding extra starch, flour, or thickener to a recipe is fine
if it seems to thin for your liking.
7. Rings must remain on the jars during storage.
8. All bottles and lids must be sterilized before using.
4
exten s i o n . u s u . ed u
“I’ve been doing it
this way for years
and no one has died
yet!”
That may be
true, but...
5
exten s i o n . u s u . ed u
Food Safety is Our #1 Priority!
• Canning is NOT Cooking!
– Successful Cooking = Good tasting food
w/ expected consistency
– Successful Canning = Control of
potentially harmful microorganisms
• Appearance, taste, texture not always good
indicators
6
exten s i o n . u s u . ed u
Use Current, Tested Recipes
• BE CURRENT:
– Test dial gauge each year
– Call local Extension office and ask if there are new canning
guidelines
• USE TESTED research-based recipes – these
recipes have been tested repeatedly in labs to
control for microorganism growth
– USDA Complete Guide to Home Canning
– Ball Blue Book
• Control your creativity when canning
7
exten s i o n . u s u . ed u
More Food Safety
• A sealed jar does not mean a safe jar
– Enough heat must reach center of jar to control molds,
yeasts, or bacteria that might cause illness
– MUST be enough time for the heat to penetrate the
food and eliminate undesirable microorganisms.
• Processing Time Scientifically determined
– Researchers repeat process over and over until they can
guarantee control of the target microorganism.
• Jars do not need to be sterile. Clean is good.
8
exten s i o n . u s u . ed u
Let’s Start at the Beginning…
Factors affecting processing times:
1. Acid content of the food
2. Density of the food
3. Altitude
4. Starting Temperature of the Food
5. Size – quarts or pints
9
exten s i o n . u s u . ed u
Approximate Growth
Limit for:
ACID CONTENT OF FOOD
1
2
3
Sour Cherries
Peaches
Cut off point = 4.6 ↓ 4
5
Bacteria
Process at 212° F
In Boiling Water
Bath
(Kills Molds &
Yeasts in Highacid Foods)
Foods on pH Scale
Molds
&
Yeasts
Plums
Gooseberries
Prunes
Apricots
Apples
Blackberries
Tomatoes
Okra
Carrots
Turnips
Beets
String Beans
Spinach
Asparagus
Lima Beans
Process at 240° F
In Steam
Pressure Canner
(Kills anaerobic
organisms like
those that cause
botulism in low
acid foods)
6
7
Neutral
Peas
Corn
Lye Hominy
14
10
Source: USDA Complete
Guide to Home Canning,
revised 2006
exten s i o n . u s u . ed u
Let’s Talk Bot...
• Most of us have heard about botulism and
anyone who has heard about it does NOT
want it in their food!
• The c. botulinum spore is all around us and
can be found in soil. Yet, we can pull a fresh
carrot from the ground, wash it off and eat it
without any ill effect.
11
exten s i o n . u s u . ed u
Botulism Toxin
• It is when the botulism spore is placed in an
environment with
1. Low acidity (pH is greater than 4.6)
2. Moisture (and it doesn’t take much!)
3. And no oxygen
that it creates a toxin that is deadly!
• When we home can low-acid foods, we have
just created the PERFECT environment for
botulism (if not killed) to kill us!
12
exten s i o n . u s u . ed u
Killing Botulism
• It is impossible to reach 240° F in a regular
boiling water bath canner. The highest
possible temperature we can reach is 212° F
(the boiling point of water at sea level).
• In order to kill botulism, we must use a
pressure canner when we home-can any
meats or vegetables (that aren’t pickled).
– With pickled vegetables, if we follow an approved
recipe, we add enough acid (i.e., vinegar) to make it
safe from botulism.
13
exten s i o n . u s u . ed u
Density: Heat Penetration
impacted by thickness of contents
Heat
must
travel
from
molecule
Cold
to
Zone
molecule
to center
of jar
(slow
process)
Conduction:
Convection:
Heat travels
through
convection
currents
which
circulates
Cold to
bring
heat
Zone
to center
Thick/solid contents
Liquid/Less dense contents
When it says to cut 1” cubes, it is for a reason!
14
exten s i o n . u s u . ed u
Changing Density
• Changing a recipe will alter the density of
the product. Examples:
– Simmering salsa 3 hours instead of 30 minutes
– Adding thickeners (flour, barley, pasta)
– Adding more solids (meat, beans, vegetables) to
recipe
• Altering density impacts processing time:
Processing time in recipe no longer valid
• If you are unhappy w/ thickness, add
thickener just before serving!
15
exten s i o n . u s u . ed u
Adjusting for Altitude
• Water boils at 212°F at sea level
• At higher altitudes, water boils at
lower temperatures – for example:
between 4,000 and 6,000 feet,
water boils from 204°F to 201°F.
• This means it takes longer to heat
the center of the jar to the
necessary temperature to kill
molds/yeast (high-acid) and
botulism (low-acid).
Source: USDA Complete
Guide to Home Canning,
revised 2006
A little side-note for any candy-makers out there... You also need
to apply altitude adjustments to your candy thermometer to have
16
the best success!
exten s i o n . u s u . ed u
Remember: Processing Time Scientifically Determined
ONE ADJUSTMENT NECESSARY…
As Altitude Increases
ADD:
• TIME (Boiling Water Canner)
– add 10 min. for 3,000-6,000 ft.
Source: Ball Blue Book, 2009
OR
• PRESSURE (Pressure Canner)
– Dial gauge: 13 lbs. at 4,001-6,000 ft.
– Weighted gauge: 15 lbs. at 4,001-6,000 ft.
Source: USDA Complete
Guide to Home Canning,
revised 2006
ALWAYS verify according to guidelines
18
exten s i o n . u s u . ed u
Starting Temp of Food:
Packing Method
• Raw pack
– Raw food put into jar;
then boiling canning
liquid is poured in over
food.
– Oxygen in food tissue
may cause discoloration
after 2 to 3 months
– More suitable for
vegetables processed in a
pressure canner
– Fruits (high air content)
will float in jars
19
Source: USDA Complete
Guide to Home Canning,
revised 2006
exten s i o n . u s u . ed u
Hot Pack
• Hot pack
– Boil raw foods and canning
liquid 3 to 5 minutes in a
saucepan or blancher, then
poured into jars.
– Advantages
– Helps remove air from food
tissues
– Helps keep the food from
floating in the jars
– Increases vacuum in sealed
jars, and improves shelf life.
– Preshrinking food permits
filling more food into each
jar.
Source: USDA Complete
Guide to Home Canning,
revised 2006
20
exten s i o n . u s u . ed u
Recommendations…
21
exten s i o n . u s u . ed u
Prepare Only One Batch at a Time
AND…
22
exten s i o n . u s u . ed u
Follow Preservation
Instructions Exactly!
23
exten s i o n . u s u . ed u
Preparing Jars & Lids
• Fill jars w/food, leaving
correct headspace.
• Remove air bubbles
w/rubber spatula.
• Wipe down mouth of jar.
• Put on warm lid & screw
band.
– Lids need to be heated in pan
of warm or simmering water.
Do not need to boil.
24
exten s i o n . u s u . ed u
Other Terms:
Headspace
Needed for food expansion & proper vacuum sealing
during canning process.
USDA Guidelines:
• Jams & Jellies: ¼ inch
• Fruits and tomatoes: ½ inch
• Low acid foods: 1-1 ¼ inches
25
exten s i o n . u s u . ed u
Jars & Lids
• Follow directions on the box for tightening the jar
lids properly and heating.
– Too tight: air can’t escape, buckling, food discoloration
and jar breakage
– Too loose: liquid escapes, seal fails.
– DO NOT readjust the lid after processing!
26
exten s i o n . u s u . ed u
THE PROCESS…
27
exten s i o n . u s u . ed u
Boiling Water Canner
Procedure
• Aluminum or porcelaincovered steel.
• Must have flat bottom
and cannot be more than
4 inches wider than the
diameter of the electric
coil burner.
• Steam Canners not
recommended.
• Update Handout:
9.5 Allow jars to sit for 5
minutes before
removing.
From the files of Alltrista Consumer Products
Company, marketers of Ball Brand and Kerr brand
home-canning products.
28
exten s i o n . u s u . ed u
Pressure Canner
Procedure
• Vent at least 10 minutes before
pressurizing.
• For altitudes above 1,000 feet
the pressure must be adjusted:
Utah County = 13 lbs.
• Gauges should be checked
before use each year.
• Check gaskets. Nicked or dried
gaskets could result in steam
leaks.
• Update Handout:
7.5 Allow jars to sit for 5 minutes
before removing.
31
exten s i o n . u s u . ed u
Cooling Jars
• DO NOT retighten lids.
• Cool at room temperature for 1224 hours on a rack or a towel.
• When cooled remove screw lid,
wash, dry (bottles & screw
bands), label jars & store.
Testing Seals
34
exten s i o n . u s u . ed u
Reprocessing unsealed lids
• Change lid or possibly jar and reprocess
within 24 hours for the whole processing
time.
• Refrigerate and consume within several
days if not reprocessed.
35
exten s i o n . u s u . ed u
Removing Metal Screw Bands
• After jars have cooled, remove metal screw band.
– Clean it: warm soapy water
– Dry it: air dry or towel dry
– Store it: in a box or container with tight lid in a cool,
dry location
• If you do this, you’ll never need to purchase new
screw bands.
• If screw bands stay on the jar, become rusted, or
stuck (sticky juice runs out), then there is some
risk that the food inside could be compromised.
– Rust working itself inside, opens the door for other
microorganisms to get inside.
36
exten s i o n . u s u . ed u
Storing Your Food
• Label and date your jars.
• Store filled jars in clean,
cool, dark and dry place.
• Accidental freezing may
cause unsealing or
softening of food. Insulate
jars if they are stored in a
place with possible
freezing capabilities.
37
exten s i o n . u s u . ed u
Steam Canners
• USDA does not recommend them.
• If you do not want to follow this guide and choose to use
them anyway, we remind you that……….
– They are not a substitution for foods that needed to be pressure
canned.
– You must use processing times for a boiling water bath at your
altitude.
– An 8 to 10 inch plume of steam needs to be present during the entire
processing time.
– You need adequate water in the steamer so it doesn’t run out during
processing. If it runs out, you must start over.
– DO NOT use for whole fruit or salsa – use only for juice & jams/jellies
(See Our USU Position Statement on the USU Extension website)
38
exten s i o n . u s u . ed u
What about Salsa?
• Use only scientifically tested recipes
• The only changes you can safely make:
– Substitute bottled lemon juice for vinegar
– Change the types of dried spices and herbs (keep
amounts the same)
– Reduce the number of hot peppers (but increase green
peppers or onions proportionally)
39
exten s i o n . u s u . ed u
What about Salsa?
• Do NOT:
– Use a recipe that is from the friend of a friend of
a friend or from your favorite relative unless… it
has been tested or is from an approved source
(do you want to Take Your Chances?)
– Change thickness by adding more tomatoes,
corn starch, etc.
– Add more vegetables
– Leave out added acid (vinegar or lemon juice)
40
exten s i o n . u s u . ed u
What do I do with my FAVORITE salsa recipe?
• Make and serve it fresh
• Make and freeze it
• Process in a pressure canner
– Use same time for green peppers: Pints or halfpints for 35 min @ 13 lbs pressure
– If it has beans: Pints for 75 min @ 13 lbs
(No current recommendations for quart jars)
– After processing, it won’t taste the same as
when made fresh
41
exten s i o n . u s u . ed u
Canning 101 Quiz
1.
(T/F)
Food preservation guidelines and methods do change.
TRUE
2. The last time major changes came out was in 1988.
FALSE
3. A sealed jar is a safe jar.
FALSE
4. Jams and jellies do not need to be water bathed.
FALSE
5. It is OK to alter ingredients just a “little bit” when canning.
Ok to change types of peppers in Salsa, but not amounts.
FALSE
6. Adding extra starch, flour, or thickener to a recipe before canning it
is fine if it seems too thin for your liking.
FALSE
7. Rings must remain on the jars during storage
FALSE
8. All bottles and lids must be sterilized before using.
This is true only for items whose processing
times are 10 minutes or less.
FALSE
(and true)
42
exten s i o n . u s u . ed u
extension.usu.edu/utah
43
exten s i o n . u s u . ed u
Food Preservation & Canning
44
exten s i o n . u s u . ed u
Canning class, handouts,
resources
45
exten s i o n . u s u . ed u
Resources:
• USDA Complete Guide to Home Canning, Agriculture
Information Bulletin No. 539
http://extension.usu.edu/cooperative/publications/
• National Food Safety Database Canning, Freezing and Drying
Clipart, University of Florida Extension
http://foodsafety.ifas.ufl.edu/HTML/clip002.htm
• National Center for Home Food Preservation
www.uga.edu/nchfp/
• Ball Canning Company
www.freshpreserving.com
48
exten s i o n . u s u . ed u