Food Canning Tampa Preparedness Group. Why Can? Canning can reduce costs by as much as half Canning can reduce costs by as much as half The skill may.

Slides:

Advertisements

Similar presentations

Accident prevention in the kitchen

Advertisements

(Reducing the Incidence of Sick Kids)

Are you safe? May 2003.

Lets Get Ready to Preserve – An Update on Canning Research June 3, 2013 Barbara Ingham Paola Flores.

Canning Vegetables Safely Lunch & Learn 12 noon to 1 pm June 25, 2012.

Apple Butter The process of making it!. Ingredients 9 quarts of Applesauce, fresh or canned (See step 1)9 quarts of Applesauce, fresh or canned (See step.

Safety& Sanitation

Tourism- Agriculture Linkages HANDY TIPS FOR STORAGE OF FRESH PRODUCE.

Canning 101 An Activist Canning Session Enjoy fresh, local, non GMO fruits and vegetables all year! You can grow fruit and vegetables at home You can buy.

Canning of Whole Tomato Next. Tomatoes may be preserved for long time by processing them in cans. The cans are made of tin plate with special lacquer.

Canning Foods Presentation by Andrew Meador 8:20 Appalachian History.

Home Food Preservation Made Easy. 2 Prepared by: Kimberly Baker, MS, RD, LD Food Safety and Nutrition Agent Clemson Extension Service Greenville County.

Low temperature methods Bacteria become dormant (don’t reproduce but are not dead). Bacteria are not destroyed by low temperatures and become active when.

FOOD PRESERVATION: CANNING BASICS

Getting Started with Home Food Preservation. Take a minute to consider… Why do we preserve foods?

Chapter 27.  Objectives  Explain the purpose of different equipment used in home and commercial canning.  Explain when the hot-pack and cold- pack.

Child Safety – Kitchen Safety By : Dalton Parker.

Kitchen Accidents And Prevention

HYGIENE RULES! ok. Kitchen Hygiene Wash your hands before handling any food Clean work surfaces Keep work area clean and tidy Keep raw and cooked foods.

Safety Rules Dress Code Many materials in the lab can cause eye injury. Goggles should always be worn when chemicals are being heated or mixed. This.

Kitchen Hazards.

Safety & Sanitation Fall 2012 Ms. Baker & Mrs. Burchill.

1 Step-By-Step Canning of Tomato-Pepper Salsa (Using Slicing Tomatoes)

Put it Up! New Food Preservation Project Resources Leia Kedem, MS, RD Jenna Smith, MPH, RD Mary Liz Wright, MA Nutrition & Wellness Educators.

Canning. Reasons for canning Store garden produce safely Use any time of year Prevent food spoilage Save money Have fun Control contents of food Use as.

Laboratory Safety: Rules and Symbols

Safety and Sanitation. When working with ELECTRIC APPLIANCES, the safety rules are: 2. Stand on a dry surface. 1. Keep your hands dry. 3. Keep electric.

SAFETY AND SANITATION. SANITATION IN THE KITCHEN Every second of every day someone in the US becomes stricken with a foodborne illness- food poison caused.

Bell Ringer  Did you know that more accidents occur in the kitchen than in any other room of the home? Why do you think that is?

**This information is being presented and distributed with the permission of Charles Mix County and Bon Homme County Extension Agents Carrie Johnson and.

Food Safety. Food Poisoning  Which Germs Are to Blame?  Foods from animals, raw foods, and unwashed vegetables all can contain germs that cause food.

What happens in the body after the microbes that produce illness are swallowed? After they are swallowed, there is a delay, called the incubation period,

Pressure Canning & Canning Low-Acid Foods at Home This slide show is a description of basic principles and typical steps in home canning. It is not intended.

Canning Foods At Home – The Basics This slide show is a description of basic principles and typical steps in home canning. It is not intended to be the.

FOOD PREPARATION. Let’s Discuss… Do you like to cook? Why or why not?

Food Preservation Workshop July 11, 2009 Pat Sleiter & Tammy Schulte, Extension Master Food Preservers Bridget Mouchon, Extension Family Living Agent.

and prevent foodborne illness.

Food Safety HFA4M & HFN20.

Food Safety Control Points A step by step guide tells you what to do at each step in handling food to avoid food poisoning.

Food and Nutrition Kitchen Safety. What are the most common Kitchen Accidents? Burns Cuts Falls Fire Poisoning.

Let’s Talk Safety AND Sanitation. Words & Phrases to Know Bacteria Tiny 1 celled microorganisms found everywhere in the environment. They multiply rapidly.

Unit 4.1 Introduction to Culinary Arts Personal hygiene is important to keep the food safe to consume and the work place clean. Why is personal hygiene.

SEPTEMBER 9, 2014 Entry task:  What do you know about food-borne illnesses? Target for today:  Identify risks of unsafe food handling.

Lab Safety Earth Science.

Let’s Get Ready to Preserve!. Today’s topics: Why preserve foods?Why preserve foods? What are the basic food preservation guidelines?What are the basic.

Managing Your Garden’s Bounty Barbara Ingham Extension Food Scientist 1.

CAFO (Commercial) Beef Pastured Beef Commercial Eggs.

Food Bourne Illnesses.

America’s Most Unwanted

© Livestock & Meat Commission for Northern Ireland 2015 The 4Cs – how to prevent food poisoning.

Kitchen Safety & Sanitation Tips for In Class and At Home Essentials of Cooking Mrs. Pereira.

Hygiene Sanitation TFJ20b Mr. Ashley.

Blood sausageLiver pate Corned beef in can Fig: Basic canning process flow Selection of raw materials Preparation (eg cutting, dicing) Cooking of raw.

Canning Meat, Wild Game, Poultry and Fish Safely.

Let’s Get Ready to Preserve! Barbara Ingham Extension Food Scientist 1.

Preserving Food at Home FACS Standards 8.6.1, 8.6.2, Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe

SANITATION & HYGIENE with ®.  The handwashing sink is to be used for handwashing ONLY.  Never use this sink for other purposes. Handwashing Sink.

Canning Vegetables Safely. Resources for Today Canning Vegetables Safely (B1159)Canning Vegetables Safely (B1159) Using and Caring for a Pressure Canner.

FOOD PRESERVATION Canning By Pam & Alicia. Why use canning to preserve food? It stops food from going bad because it removes oxygen destroys enzymes and.

Safety and Sanitation Improper washing of hands

SANITATION- KEEPING HARMFUL BACTERIA FROM GROWING IN FOOD. SAFETY AND SANITATION.

Department of Food Science & Technology Department of Food Science & Technology Hands-on Canning Experience July 1, 2015.

Food Safety HFA4M & HFN20. Food Safety Practices that help prevent foodborne illness.

Food Safety & Sanitation How to keep food safe and prevent contamination…

Processing Food by Heat

CENTRAL STERILE SUPPLY SERVICE

Various microbes compete with humans for the same sources of food.

FOOD & COOKERY: Year 7 & 8 NUTRIENTS Carbohydrates: Sources?

Presentation transcript:

Food Canning Tampa Preparedness Group

Why Can? Canning can reduce costs by as much as half Canning can reduce costs by as much as half The skill may be necessary in the future in a worst-case scenario. The skill may be necessary in the future in a worst-case scenario.

What is Canning? Canning is storing food for the future Canning is storing food for the future Canning = sterilizing + “containing” food. Canning = sterilizing + “containing” food. Containers might be vacuum-sealed cans or jars. Containers might be vacuum-sealed cans or jars. Environment in side the container must be high- resident to microbe/mold growth. Environment in side the container must be high- resident to microbe/mold growth. Shelf life of canned foods = up to 2 years Shelf life of canned foods = up to 2 years

Canning Equipment Canning pot Canning pot Pressure cooker Pressure cooker Ball or Kerr brand jars (or other jars) Ball or Kerr brand jars (or other jars) ‘Bands’ and ‘lids’ ‘Bands’ and ‘lids’ Magnetic band wand Magnetic band wand (optional) Canner’s funnel (optional) Canner’s funnel Rack for jars Rack for jars Special “tongs” for grabbing, moving jars Special “tongs” for grabbing, moving jars

Rules of Canning Don’t be sick! Don’t be sick! Remove watches and jewelry from hands. Remove watches and jewelry from hands. Wash hands thoroughly Wash hands thoroughly Wash work area thoroughly Wash work area thoroughly Be careful handling cans/jars – don’t touch the inside of cans/jars. Be careful handling cans/jars – don’t touch the inside of cans/jars.

!!! CAUTION !!! Botulism spores are resistant to heat – even from boiling water – and thrive in a moist, oxygen-free environment. As botulism spores reproduce, they generate one of the most extraordinarily powerful poisons on earth. One teaspoon-worth is sufficient to kill 100,000 people. Improper home canning creates the perfect environment in which to grow the botulism toxin. Because food contaminated by botulism may look and smell normal, there is often no warning. That is why home canning must be done properly with extreme care. Any short cuts could be deadly. Reference:

Types of Canning

Procedure: Dry Packing Put food into cans/jars Put food into cans/jars Leave room for expansion (particularly with moist foods such as raisons) Leave room for expansion (particularly with moist foods such as raisons) Throw in an oxygen absorber Throw in an oxygen absorber Seal and store Seal and store

Procedure: Wet Packing with/without Pressure Cooking ***Perfect checklist ***Perfect checklist Meat: Meat: Vegetables: Vegetables:

References Overview Overview Dry pack canning Dry pack canning ***Very good ‘howto’ article with starter recipes: ***Very good ‘howto’ article with starter recipes: Wet pack canning (***GREAT REFERENCE*** - print & save!!!) Wet pack canning (***GREAT REFERENCE*** - print & save!!!) LDS cannery directory: LDS cannery directory: Videos: Videos: Canning meat (wet pack canning): Canning meat (wet pack canning):