Canning Vegetables Safely

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Canning Vegetables Safely
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Resources for Today

• Canning Vegetables Safely (B1159)
• Using and Caring for a Pressure Canner (B2593)

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Canning Vegetables Safely

• Low-acid foods must be pressure canned
• High temperatures destroy botulinum spores

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A look at Botulism Poisoning

• Spores of Clostridium botulinum are in the soil
• Toxin production requires low acid (pHgt4.6), no
  oxygen, warm temperatures

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Processing of Low-Acid Food

• High pressure
• ? High temperature
• ?Shorter processing time
• ?Higher quality

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Question time??
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A Pressure Canning Checklist

• Check gauges, vent ports, gaskets
• Check canning jars
• Preheat jars and pre-treat lids
• Follow instructions EXACTLY for jar size, pack,
  and fill

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Packing Jars for Pressure Processing

• Green Beans-RAW pack
• Wash and trim. Pack raw beans tightly into hot
  jars, leaving 1-inch headspace. Add salt. Cover
  with boiling water, leaving 1-inch headspace.
  Remove air bubbles. Wipe jar rims. Adjust lids
  and process at 11 psi. Pints 20 min. Quarts 25
  min.

• Green Beans-HOT pack
• Wash and trim. Heat beans for 5 minutes in
  boiling water. Pack hot beans into hot jars,
  leaving 1-inch headspace. Add salt. Cover with
  boiling cooking liquid, leaving 1-inch headspace.
  Remove air bubbles. Wipe jar rims. Adjust lids
  and process at 11 psi. Pints 20 min. Quarts 25
  min.

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Processing in a Pressure Canner

• Place filled jars on a rack in 2-3 inches of
  simmering water
• Fasten canner lid and vent 10 min.
• Adjust pressure for elevation
• Start counting time once pressure is reached
• When time is up, allow pressure to drop on its
  own

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Processing in a Pressure Canner

• Place filled jars on a rack in 2-3 inches of
  simmering water
• Fasten canner lid and vent 10 min.
• Adjust pressure for elevation
• Start counting time once pressure is reached
• When time is up, allow pressure to drop on its
  own

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After Processing

• Remove jars from canner and allow to cool
• Do NOT tighten screw bands
• Check seals of cooled jars
• Label, date and store

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Canning Vegetables

• Select high quality vegetables
• Wash all veggies peel and/or blanch if required
• Adjust seasoning as desired

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More Hints for Canning Vegetables Safely

• Do not thicken
• Do not adapt jar sizes
• Canning mixtures
• Adjust for altitude

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Question time??
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What if.

• Jars fail to seal
• Too much liquid is lost.
• You need to reprocess
• The canner seals shut.
• You dont know if its safe

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What if.

• Jars fail to seal
• Too much liquid is lost.
• You need to reprocess
• The canner seals shut.
• You dont know if its safe

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Question time??
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How Long Does It Keep?

• Canned vegetables and meat 1 year under proper
  storage conditions

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Next Time

• Canning Tomatoes tips on preparing tomatoes
  tart and tasty!