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Canning Canning Vegetables Vegetables
Safely Safely
Resources for Resources for TodayToday
• Canning Canning Vegetables Vegetables Safely Safely (B1159)(B1159)
• Using and Caring Using and Caring for a Pressure for a Pressure Canner Canner (B2593)(B2593)
Canning Canning Vegetables SafelyVegetables Safely• Low-acid foods must Low-acid foods must
be pressure cannedbe pressure canned• High temperatures High temperatures
destroy botulinum destroy botulinum sporesspores
A look at Botulism A look at Botulism PoisoningPoisoning
•Spores of Spores of Clostridium Clostridium botulinum botulinum are in the are in the soil soil
• Toxin production Toxin production requires: low acid requires: low acid (pH>4.6), no oxygen, (pH>4.6), no oxygen, warm temperatures warm temperatures
Processing of Low-Processing of Low-Acid FoodAcid Food
High pressureHigh pressure►► High temperatureHigh temperature
►►Shorter processing Shorter processing timetime
►►Higher qualityHigher quality
Question time??Question time??
A Pressure Canning A Pressure Canning Checklist:Checklist:
•Check gauges, vent ports, Check gauges, vent ports, gaskets gaskets
•Check canning jarsCheck canning jars•Preheat jars and pre-treat lidsPreheat jars and pre-treat lids• Follow instructions EXACTLY Follow instructions EXACTLY
for jar size, pack, and fillfor jar size, pack, and fill
Packing Jars for Packing Jars for Pressure Pressure
ProcessingProcessingGreen Beans-RAW Green Beans-RAW
packpackWash and trim. Pack raw Wash and trim. Pack raw
beans tightly into hot beans tightly into hot jars, leaving 1-inch jars, leaving 1-inch headspace. Add salt. headspace. Add salt. Cover with boiling Cover with boiling water, leaving 1-inch water, leaving 1-inch headspace. Remove headspace. Remove air bubbles. Wipe jar air bubbles. Wipe jar rims. Adjust lids and rims. Adjust lids and process at 11 psi. process at 11 psi. Pints 20 min.; Quarts Pints 20 min.; Quarts 25 min.25 min.
Green Beans-HOT packGreen Beans-HOT packWash and trim. Wash and trim. Heat beans Heat beans
for 5 minutes in boiling for 5 minutes in boiling water.water. Pack hot beans Pack hot beans into hot jars, leaving 1-into hot jars, leaving 1-inch headspace. Add inch headspace. Add salt. salt. Cover with boiling Cover with boiling cooking liquidcooking liquid, leaving 1-, leaving 1-inch headspace. Remove inch headspace. Remove air bubbles. Wipe jar air bubbles. Wipe jar rims. Adjust lids and rims. Adjust lids and process at 11 psi. Pints process at 11 psi. Pints 20 min.; Quarts 25 min. 20 min.; Quarts 25 min.
Processing in a Pressure Processing in a Pressure CannerCanner
• Place filled jars on a rack in 2-Place filled jars on a rack in 2-3 inches of simmering water3 inches of simmering water
• Fasten canner lid and vent 10 Fasten canner lid and vent 10 min.min.
• Adjust pressure for elevationAdjust pressure for elevation• Start counting time once Start counting time once
pressure is reachedpressure is reached• When time is up, allow When time is up, allow
pressure to drop on its ownpressure to drop on its own
Processing in a Pressure Processing in a Pressure CannerCanner
• Place filled jars on a rack in 2-Place filled jars on a rack in 2-3 inches of simmering water3 inches of simmering water
• Fasten canner lid and vent 10 Fasten canner lid and vent 10 min.min.
• Adjust pressure for elevationAdjust pressure for elevation• Start counting time once Start counting time once
pressure is reachedpressure is reached• When time is up, allow When time is up, allow
pressure to drop on its ownpressure to drop on its own
After ProcessingAfter Processing• Remove jars from canner Remove jars from canner
and allow to cooland allow to cool• Do NOT tighten screw Do NOT tighten screw
bandsbands• Check seals of cooled jarsCheck seals of cooled jars• Label, date and storeLabel, date and store
Canning VegetablesCanning Vegetables• Select high quality Select high quality
vegetablesvegetables• Wash all veggies & peel Wash all veggies & peel
and/or blanch if requiredand/or blanch if required• Adjust seasoning as Adjust seasoning as
desired desired
More Hints for More Hints for Canning Vegetables Canning Vegetables
SafelySafely• Do not thickenDo not thicken• Do not adapt jar sizesDo not adapt jar sizes• Canning mixturesCanning mixtures• Adjust for altitudeAdjust for altitude
Question time??Question time??
What if…. What if…. Jars fail to seal…Jars fail to seal…Too much liquid is lost….Too much liquid is lost….You need to reprocess…You need to reprocess…The canner seals shut….The canner seals shut….You don’t know if it’s safe…You don’t know if it’s safe…
What if…. What if…. Jars fail to seal…Jars fail to seal…Too much liquid is lost….Too much liquid is lost….You need to reprocess…You need to reprocess…The canner seals shut….The canner seals shut….You don’t know if it’s safe…You don’t know if it’s safe…
Question time??Question time??
How Long Does It How Long Does It Keep?Keep?
Canned vegetables and Canned vegetables and meat: 1 year under proper meat: 1 year under proper storage conditionsstorage conditions