**This information is being presented and distributed with the permission of Charles Mix County and Bon Homme County Extension Agents Carrie Johnson and Amanda Larson The pressure’s on: canning Wagner Health Care Center IHS

Canning- Is It Worth It? Saves money, especially if you have your own garden Personal satisfaction Control sugar & sodium content There is a 20-fold increase in the value of produce grown compared to material costs! Colorado State University

The canning method that is approved for a food depends on certain characteristics of the food. Foods are divided into two main categories, acid foods and low acid foods, for the purpose of canning. The term, “pH,” is a measurement of the acid level in a food. pH is measured on a scale from 1 to 14. The closer the pH value is to one, the more acid the food contains. A pH of 7 is neutral. Which Method Do I Use?

Depends on the type of food  High acid- water bath  pH of 4.6 or lower  Foods that contain enough acid to prevent the growth of the bacteria that causes botulism poisoning  Fruits, tomatoes, pickles Low acid- pressure can – pH higher than 4.6 – Vegetables, meats, soups, combination foods Heat inactivates enzymes that cause changes in color, flavor & texture. It also destroys microorganisms.

Why Pressure Can Low Acids? Clostridium Botulinum Bacteria that causes botulism Forms protective, heat resistant spores Requires higher temperatures for destruction Pressure canning removes favorable growing conditions Food can contain toxin without showing signs with symptoms typically appearing within hours!

Canning “Musts” Canner functions properly Consider headspace Wash and sterilize jars Correct processing times Reputable recipes or sources Check dial gauges & canner parts every year if pressure canning!

Pressure Canner Jars, Lids, Rings Water Bath Canner Jar Lifter, Lid lifter, funnel, head space guide Canning Supplies

Boiling Water Bath Method 6 inches hot or simmering water Place jars on rack in canner 1-2 inches of water over jars Do NOT use towels in place of a canner rack!

Boiling Water Bath Method Begin processing time when full boil is reached – Adjust for altitude When processing is complete, wait 5 minutes Cool hours undisturbed

Pressure Canning 2-3 inches hot or simmering water Place jars on rack in canner Put lid on canner with weight or petcock open Do NOT use towels in place of a canner rack!

Pressure Canning Exhaust 10 minutes Close vent or petcock Processing time starts when pressure is reached – Adjust for altitude Altitude map is also located on the SDCES food safety site

Pressure Canning When processing is complete, turn off heat Remove weight or open petcock, wait 10 minutes Do NOT quick cool the pressure canner!

Sources National Center for Home Food Preservation Putting Food By – 2009 presentation Questions?

Helpful Websites Georgiawww.uga.edu/nchfp/index.htmlwww.uga.edu/nchfp/index.html South Dakota North Dakota Ball Presto Mirro

Recipe- Peach Jam (reduced sugar) Ingredients 12 fresh peaches, pitted and chopped cups white sugar (use 2 cups for reduced sugar) 1 (2 ounce) package dry pectin **When making preserves and jams, choose slightly under ripe, firm fruit. This recipe gives a jam with good color and consistency. Healthier, since skins are left on. Start with 2 cups of sugar, taste and add more sugar in ½ cup increments until you get desired sweetness. Directions 1. Crush 1 cup chopped peaches in bottom of large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to low boil, cook for 20 mins or until peaches become liquid. 2. Pour peaches into bowl, measure 6 cups back into pan. Add sugar, and bring to boil over medium heat. Gradually stir in dry pectin, and boil for 1 min. 3. Remove from heat after 1 min, and transfer to sterilized jars. Process in hot water bath canner for 10 mins. Let cool, and place on shelf.

Recipe- Hamburger Pickles Ingredients (Yield: ~7 pints) 4 lbs cucumbers 6 tbsp canning salt 4 ½ cups water 4 cups vinegar (white or apple cider, 5% acidity 14 heads fresh dill 3 ½ tsp mustard seed 14 peppercorns 1 clove garlic for each jar 1 small dried red pepper per jar Directions Wash cucumbers. Cut into ¼ inch slices. Combine salt, vinegar, and water in saucepan; bring to boil (this is the brine). Pack cucumbers into jars, leaving ¼ in headspace. Remove air bubbles. Add 2 heads of dill, ½ tsp mustard seed, 2 peppercorns, 1 clove garlic, 1 dried red pepper to each jar. Ladle hot brine over cucumbers, leaving ¼ in headspace. Remove air bubbles. Adjust two-piece caps. Process 15 mins in boiling water canner. Let cool, and place on shelf. **All pickles should stand 4-6 weeks after processing to cure and develop satisfactory flavor.

Recipe- Canned Stew Meat Ingredients beef or other meat suitable for stewing salt Broth: remove meat from cooking pan. Add 1 cup boiling water or broth for each 1-2 tbsp fat in the pan. Boil 2-3 mins. Do not add a thickening agent such as flour or cornstarch before canning. Directions cut into 1 ½-2 in cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add ½ tsp salt to each pint jar, 1 stp salt to each quart jar, if desired. Pack hot meat into hot jars, leaving 1 inch headspace. Ladle hot cooking broth over meat, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 mins, quarts 1 hour and 20 mins, at 10 pounds pressure in a steam-pressure canner. **When using a dial-gauge canner or processing at altitudes higher than 1000 feet above sea level, an adjustment in the pounds pressure must be made, please refer to an Altitude Chart

Ingredients (Yield ~ 6 pints) 10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs) 5 cups chopped and seeded long green peppers (about 2 lbs) 5 cups chopped onions (about 1.5 lbs) 2.5 cups chopped and seeded hot peppers (about 1 lb) 3 cloves garlic, minced 2 tbsp cilantro, minced 3 tsp salt 1 ¼ cup cider vinegar Directions Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 mins. Ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. **Note: VERY IMPORTANT- When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned Recipe- Salsa