FOOD PRESERVATION PROGRAM

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Hoosier Harvest
Preserve It!
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Just Do It SAFELY!
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Can It!
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Basics of Canning

• Food is placed in a 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.

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High Acid Foods (pH lt4.6)

• All fruits, except for
• figs
• tomatoes, and
• melons
• Fermented pickles, such as sauerkraut
• Acidified foods, such as pickles

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Low-acid Food (pH gt4.6)

• All vegetables, except rhubarb
• Meats
• Poultry
• Seafood
• Soups
• Mixed canned foods (low-acid high-acid)

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Two Methods of Canning

• Boiling Water Canning -- used for high-acid foods
• Pressure Canning -- used for low-acid foods (and
  some high-acid foods)

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Why Two Ways to Can?

• Yeast, molds, and most bacteria are destroyed 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.

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What Makes Canned Food Unsafe?

• Clostridium botulinum
• Causes botulism poisoning
• Found naturally in soil and water.
• Produce heat-resistant spores that only destroyed
  by pressure processing.
• 10-35 of people who get botulism die.

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Botulism and Growth

• To grow, the spores need
• oxygen-free environment
• low-acid food
• temperature between 40ºF to 120ºF
• relatively high moisture

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Botulism and Growth

• Conditions for C. botulinum to grow can be found
  in
• Home canned foods
• Smoked fish and sausage
• Foil-wrapped baked potatoes
• Packaged mushrooms
• Pot pies

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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 at 240ºF.
• Use pressure canner for all low-acid foods.

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Other Ways to Prevent Botulism

• Test pressure canner dial gauge for accuracy each
  year before use.
• Correctly operate canner.
• Check canned food carefully before use.
• If toxin is suspected, detoxify food before
  discarding. The toxin is destroyed by boiling
  even though the spores are not.

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Unsafe Canning Methods

• Open Kettle
• Oven Canning
• Dishwasher
• Addition of Aspirin
• Steam Canners
• Microwave Oven Canners

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Boiling Water Bath

• Used for high-acid foods
• and acidified foods

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Boiling Water Bath

• Have water simmering or hot in canner, high
  enough to cover jars (about six inches).
• Hot packed jars simmering water
• Raw packed jars warm to hot water
• Wipe rim of jars and adjust lids.
• Lower jars slowly into canner.

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Using a Boiling Water Bath

• Place jars on rack in canner.
• Add more hot water if necessary, once jars are in
  canner. (Dont pour hot water directly onto
  raw-packed jars).
• Count processing time when water returns to a
  boil.
• Remove jars to a padded surface.
• Cool away from drafts, 12 to 24 hours.

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Pressure Canning

• Used for low-acid foods

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Inspect Your Pressure Canner

• Some parts might need assembling -- see
  manufacturers directions.
• Become familiar with parts and their functions.
• Clean to remove oils.
• Lightly coat the exposed gasket and lugs on the
  canner bottom with cooking oil.
• Before each use be sure vent pipes are clear and
  open.

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Using a Pressure Canner

• 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.

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• Exhaust canner for 10 minutes.
• Close vent or petcock.
• Start counting processing times when correct
  pressure is reached.
• Turn off heat at end of processing.
• Let pressure drop to 0 psig naturally.

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• Wait 2 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 for 24 hours, undisturbed.
• Check that jars have sealed.

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Process Food Properly

• Follow a credible recipe exactly
• The following slows heat penetration
• Extra sugar or fat
• Oversized food pieces
• Added thickeners
• Process food properly
• Heat-up and cool-down times in pressure canners
  are counted toward sterilizing value of the
  process. Never rush them.

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Importance of Processing Time

• Each food and preparation style has its own
  processing time.
• Processing time differs with size of jar.
• Too short
• Underprocessing
• Spoilage or unsafe food
• Too long
• Overprocessing
• Overcooked

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What Affects Processing Time

• Acidity of the food
• Preparation style of the food
• Composition of the food
• - Viscosity
• - Tightness of pack
• - Convection vs. conduction transfer of heat
• - Starches, fats, bones
• Initial temperature of food as it is packed into
  jar
• Temperature of processing
• Size and shape of jar

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Altitude Adjustments

• As altitude increases, the temperature decreases
  at a given pressure.
• Dial-gauge processing changes
• 0-2000 feet 11 pounds pressure
• 2001-4000 feet 12 pounds pressure
• 4001-6000 feet 13 pounds pressure
• 6001-8000 feet 14 pounds pressure

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• Weighted gauge adjustments
• 0-1000 feet 10 pounds pressure
• At altitudes above 1000 feet, process at 15
  pounds pressure.
• Boiling water canner adjustments
• Generally, the processing time will increase.
• Use a credible resource to determine processing
  time.

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Canning Equipment

• Proper equipment is essential
• to a safe product.

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Canning Jars

• Check jars for nicks, cracks, and rough edges.
• Wash in soapy water, rinse well, and keep hot.
• If food is processed for less than 10 minutes,
  need to be sterilized.
• Do not use single-use jars, such as mayonnaise
  and tomato sauce jars, to process food at home.

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Canning Lids

• Use two-piece lids.
• Flat lid cannot be reused but the ring band can.
• Follow the manufacturers instructions for
  treating them.

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Preparing and Packing Food
Terms to know Raw Pack Hot Pack Head Space
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Raw Pack

• For foods that lose shape when cooked.
• Place raw food directly in jars. Boiling hot
  liquid is then poured over the food.
• Pack firmly, dont crush.
• Add jars carefully to warm canner to avoid
  breakage from heat shock.
• Follow a reliable recipe.

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Hot Pack

• Preferred method for most foods.
• Food is cooked in liquid before packing. Cooking
  liquid is then poured over food in jar.
• Fewer jars needed.
• Less floating of food and better color and
  flavor.
• Foods easier to pack.
• Kills some microorganisms.

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Headspace

• Space in the jar between the inside of the lid
  and the top of the food or its liquid.
• Check canning directions to determine the correct
  headspace for each food.
• Usually
• 1/4 for jellies
• 1/2 for high-acid foods, such as fruits,
  tomatoes, and pickles
• 1 to 1-1/4 for low-acid foods

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Problems with 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.

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Before Sealing Jars

• Remove air bubbles.
• Re-adjust headspace if necessary.
• Wipe jar rims.
• Adjust two-piece lids, fingertip-tight.

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Jams and Jellies
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Types of Jams and Jelly

• Jam
• Jelly
• Marmalade
• Preserves
• Conserves
• Butter

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• Jelly
• Made from strained fruit juice.
• Should be clear and sparkling.
• Gelled enough to hold its shape outside the jar,
  yet soft enough to spread easily.
• Forms sharp angle when cut.

• Jam
• Made by cooking crushed or chopped fruits with
  sugar until the mixture will round up on a spoon.
• Can be made with one or more fruits.
• Should be firm but spreadable.
• Does not hold the shape of the jar.

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• Preserves
• Fruits preserved with sugar so that the fruit
  retains its shape
• Is clear, shiny, tender and plump
• Syrup is clear and varies from the thickness of
  honey to that of soft jelly

• Marmalade
• Tender jelly with small pieces of fruit or citrus
  peels distributed evenly throughout

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• Conserves
• Jam-like product made by cooking two or more
  fruits with sugar until it. roundups on a spoon
  or flakes from it.
• A true conserve contains nuts and raisins.

• Butter
• Cook fruit pulp and sugar to thick consistency.
• Add spices -- amount and variety vary.
• Cook slowly after sugar is added until thick
  enough to round up on a spoon.
• Process pulp in a food mill and strain through a
  fine-meshed sieve.

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Essential Ingredients

• Fruit
• Pectin
• Acid
• Sugar

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Fruit

• Provides flavor
• Furnishes pectin and acid for gelling
• 1 pound fruit 1 cup juice
• Use top quality fruit

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Pectin

• Natural substance found in varying amounts in
  fruits that causes jelly to gel.
• Slightly under-ripe fruit contains more pectin
  than fully ripe fruit.
• When making soft spreads without added pectin,
  use ¼ under-ripe and ¾ ripe.

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Fruits High in Pectin

• Tart Apples
• Concord Grapes
• Sour Blackberries
• Cranberries
• Currants
• Gooseberries
• Quinces
• Sour Plums

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Fruits Low in Pectin

• Apricots
• Blueberries
• Cherries
• Peaches
• Pineapple
• Rhubarb
• Strawberries

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Commercial Pectin

• Liquid
• added to mixture after all other ingredients have
  been brought to a boil.
• Powdered
• stirred into the fruit and brought to a boil
  before the sugar is added.
• Purchase fresh pectin each year.

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Why Use Commercial Pectin?

• More jelly produced from the fruit
• Better color
• Less chance of failure
• Shorter cooking time

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Acid

• Needed for gel formation.
• Under-ripe fruits have more acid.
• Commercial pectin contains some acid.

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Sugar

• Contributes to flavor.
• Helps in gel formation.
• Serves as preserving agent.

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Sugar Substitutes

• Light Corn Syrup
• Honey

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Artificial Sweeteners

• Cannot be interchanged for sugar in recipes
• Use a recipe that specifies an artificial
  sweetener or lower-sugar pectin product

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Other Ingredients

• Spices
• Nuts
• Flavoring

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Equipment and Utensils

• Large Saucepot
• Food Scale
• Jelly Thermometer
• Jelly Bag
• Spice bag
• Kitchen timer
• Skimmer
• Slotted spoon
• Funnel
• Jars or containers

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Gelling Tests Plate Test

• Place small amount on chilled plate.
• Set plate in freezer until cooled to room
  temperature.
• If mixture is set, put in jars.

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Gelling Tests -- Thermometer

• Determine gelling point for your elevation.
• Establish the boiling point of water then add 8oF
  for the gelling point.
• Hold thermometer vertical read at eye level.
• Remove from heat when gelling point reached.

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Gelling Test - Sheeting

• Dip cool metal spoon in boiling jelly.
• Lift out spoonful of mixture, away from steam
• Tip spoon over a dish so juice will drop off
• Gelling point reached when sheets off spoon

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Special Tips

• Use reliable recipes and follow directions
  carefully.
• Measure ingredients carefully.
• Never reduce amount of sugar or double the
  recipe.
• Do not squeeze the jelly bag.
• Use large sauce pans for cooking.
• Cook as quickly as possible.
• Cook longer in high humidity.
• Process after packing.

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Pickles

• Includes fresh-pack and fermented fruits and
  vegetables

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Types of Pickles

• Brined or Fermented Pickles
• Fresh Pack or Quick Process Pickles
• Fruit Pickles
• Relishes

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Ingredients

• High quality produce
• Salt
• Vinegar
• Sugar
• Spices
• Water
• Firming Agents

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Equipment

• Brining container
• Stoneware
• Large glass jars
• Food-grade plastic

• Saucepan
• Stainless Steel
• Aluminum
• Glass
• Unchipped
• Enamelware

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Other Equipment

• Measuring spoons
• Measuring cups
• Sharp knives
• Large trays
• Tongs
• Vegetable peeler
• Ladle

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Other Equipment

• Slotted Spoon
• Footed Colander or Wire Basket
• Large Mouth Funnel
• Food Chopper or Grinder
• Cutting Board
• Large Spoons
• Household Scales

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Freeze It!
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How Freezing Affects Food

• Chemical changes
• Enzymes in vegetables
• Enzymes in fruit
• Rancidity
• Texture Changes
• Expansion of food
• Ice crystals

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Advantages of Freezing

• Most 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.

• Simple procedures.
• Adds convenience to food preparation.
• Proportions can be adapted to needs unlike other
  home preservation methods.
• Kitchen remains cool and comfortable.

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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.

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Shelf-life of Vegetables

• 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

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Freezing Tips

• Freeze foods quickly
• Set freezer temperature at -10ºF at least 24
  hours before freezing foods.
• Spread packages out until frozen, then stack.
• Store at 0ºF or colder for best quality.

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Freezing Tips

• Freeze foods at lt0ºF (24 before freezing foods
  set freezer at -10ºF).
• 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.

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Freezing Tips

• Place unfrozen foods in contact with surfaces and
  in coldest parts of freezer.
• Arrange food so air can circulate.
• When food is frozen, organize freezer by 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.

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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.

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Freezer Packaging

• Moisture-vapor resistant
• Durable and leak-proof
• Not become brittle and crack at low temperatures.
• Protects foods from absorption of off-flavors or
  odors
• Easy to seal and mark

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Types of Packaging

• Rigid Containers
• Plastic freezer containers
• Freezer boxes with liners
• Coffee canisters
• Wide mouth canning/freezing jars
• Good for liquids, soft, juicy, or liquid-packed
  foods
• May be reusable
• Hold their shape and can be stored upright

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• Non-Rigid Containers
• Bags
• Wrappings - cellophane, heavy-duty aluminum foil,
  polyethylene, laminated paper
• Good for firm, non-juicy foods

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Packing Foods

• 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.

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• 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.

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Labeling

• Name of product
• Added ingredients
• Form of food halves, whole, or ground
• Packing date
• Number of servings or amount

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Packing Fruits

• Syrup Pack
• Better texture
• Not needed for safety
• Cover fruit with syrup -- place crumpled
  water-resistant paper in top of container
• Sugar Pack
• Soft sliced fruits (strawberries, peaches) make
  on syrup when mixed with the right proportion of
  sugar.
• Layer fruit and sugar.
• Allow to stand for 15 minutes.

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• 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 one package powdered pectin with one cup
  water.
• Bring to boil, boil 1 minute.
• Remove from heat, cool, and add 1-3/4 cups more
  water.

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• Water or Unsweetened Juice Packs
• Texture will be mushier.
• Color poorer.
• Freezes harder, takes longer to thaw.
• Packs for Purees or Juices
• Pack as is, with or without sugar.
• Add ascorbic acid if light-colored.

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• Packing with 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.

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Preventing Fruit Darkening

• Use one of the following
• 1 teaspoon (3000 mg) ascorbic acid to one gallon
  of water
• Commercial ascorbic acid mixture
• Steaming the fruit
• The following do not work as well
• Citric acid solution
• Lemon juice
• Sugar syrup
• Salt/vinegar solution

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• Ascorbic Acid
• 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.
• 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.

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• Ascorbic Acid Mixtures
• Follow package directions
• Steaming
• Best for fruits that will be cooked before use
• Follow directions in freezing publications

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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.

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Blanching Vegetables

• Blanch to prevent flavor and color changes.
• Blanch using water or steam.
• Water blanching
• Use 1 gallon water per pound of vegetables.
• Place vegetables in blanching basket.
• Lower into vigorously boiling water.
• Cover and begin timing.

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• 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.

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• 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.

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Packing Vegetables

• Dry Pack
• Pack after blanched, cooled, and drained.
• Pack quickly, excluding air.
• Tray Pack
• After draining, spread in a single layer on a
  shallow pan.
• Freeze firm.
• After first hour, check often.
• Pack quickly, excluding air.

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Dry It!
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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
  dont need refrigeration.
• Dried foods are ideal for traveling-camping,
  backpacking.

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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.

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Advantages of Drying

• Simple, safe, and easy
• No special equipment

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Methods of Drying

• Sun or Solar Drying
• Vine Drying
• Room Drying
• Oven Drying
• Dehydrators

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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

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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 suns temperature.
  Air vents at each end increase the flow of air.
• Get directions for making a solar dryer from your
  county Extension Agent.

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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.

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Oven Drying

• Little or no investment in equipment
• Not dependent on weather
• Ovens can dry most foods

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Disadvantages of Oven Drying

• Cost of energy used
• Food is usually darker, more brittle, and less
  flavorful
• Time required to dry foods

102
Electric Dehydrator Features

• Double wall construction metal or high grade
  plastic
• Enclosed heating elements
• Enclosed thermostat with dial control, from
  85-160oF
• Timer
• Fan or blower
• 4 to 10 open mesh trays-sturdy, easy-wash,
  plastic
• UL seal of approval

103
Equipment for Drying

• Sharp paring knife
• Colander/Steamer
• Cutting board
• Vegetable peeler
• Food processor/vegetable slicer
• Blender
• Measuring utensils

104
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.

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Pretreatments

• Fruit
• Sulfuring
• Ascorbic Acid
• Fruit Juice Dip
• Honey Dip
• Syrup Blanching
• Steam Blanching
• Vegetables
• Blanching

106
Testing for Dryness

• Vegetables
• Brittle
• Flake when crushed
• Fruit
• No visible moisture
• Pliable, but not sticky or tacky
• Folded in halfdoesnt stick to itself
• Berries should rattle

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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!

108
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.

109
Acknowledgements

• Slides adapted from North Carolina Cooperative
  Extension, North Carolina State University.
• Canning and Preserving Made Easy
• Food Preservation power point.
• Angela Fraser, NC State University
• Team Members Cheryl Beck, Pam Staton, Jessica
  Robison, April Conley, Latresa Philips, Lynda
  Spivey, Megan Schaffer.