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Intro to Canning

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Intro to Canning Rick Sloan ... replaced the breakable glass bottles with cylindrical tinplate canisters. Tin Can Openers were not invented for another 30 years. – PowerPoint PPT presentation

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Title: Intro to Canning


1
Intro to Canning
  • Rick Sloan
  • FCS Agent

2
What we will learn!
  • Why are we canning in the 21st century
  • Canning Trends
  • Specific Concerns with Canning Foods at Home
  • Credible Instructions

2
Home Food Preservation
3
Why are We Canning in the 21st Century?
3
Home Food Preservation
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).

4
Home Food Preservation
5
Canning History
  • Appert used glass jars sealed with wax and
    reinforced with wire.
  • Took 14 years to develop.
  • Peter Durand, in 1810, replaced the breakable
    glass bottles with cylindrical tinplate
    canisters.
  • Tin Can Openers were not invented for another 30
    years.

5
Home Food Preservation
6
Basics havent changed drastically
  • The basic principles have not changed
    dramatically.
  • Heat sufficient to destroy microorganisms.
  • Foods packed into sealed, or "airtight"
    containers.
  • The canned foods are then heated under steam
    pressure at temperatures of 240-250F
    (116-121C).

6
Home Food Preservation
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).

7
Home Food Preservation
8
Commercially Canned Foods
  • Historically
  • Relatively safe
  • Only 4 outbreaks in 40 years, last one was in
    1974
  • Before.

8
Home Food Preservation
9
9
Home Food Preservation
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

10
Home Food Preservation
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.

11
Home Food Preservation
12
Canning Trends
12
Home Food Preservation
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.

13
Home Food Preservation
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 (Dsa et al., 2007)

14
Home Food Preservation
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.

15
Home Food Preservation
16
Reasons for Preservation
  • Local
  • Economy
  • Personal
  • Business opportunity
  • Connection to food

16
Home Food Preservation
17
July 22, 2008New York Times
17
Home Food Preservation
18
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
18
19
Food Preservation Trends
  • Farmers Markets in some areas allow 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.

19
Home Food Preservation
20
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)

20
Home Food Preservation
21
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."

21
Home Food Preservation
22
Younger Demographic
  • May not have even seen home canning before

22
Home Food Preservation
23
Specific Concerns with Canning at Home
23
Home Food Preservation
24
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.

24
Home Food Preservation
25
Unsafe Canning Methods
  • Open kettle
  • Oven canning
  • Dishwasher
  • Addition of aspirin
  • Steam canners
  • Microwave oven canners

25
Home Food Preservation
26
Credible Instructions
26
Home Food Preservation
27
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

27
Home Food Preservation
28
Canning Websites
  • National Center for Home Food Preservation
    www.uga.edu/nchp
  • Food Safety Website www.foodsafetysite.com/consume
    rs/resources/
  • Alltrista Consumer Products www.homecanning.com/us
    a OR 1-800-240-3340

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Home Food Preservation
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