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

Slides:

Advertisements

Similar presentations

Preserving the Harvest: Canning Basics. Canning Basics How does canning (processing) preserve food? 1.Creates an airtight seal of the lids 2.The heat.

Advertisements

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

Department of Family and Consumer Sciences 1 Preserving Natures Bounty Principles of Home Canning.

FOOD PRESERVATION HEAT TREATMENTS

Hot Water Bath Canning. Why do we want to preserve foods at home?

Provided by Barbara Brown, Ph.D., R.D./L.D. Food Specialist, Oklahoma Cooperative Extension Service Assoc. Prof., Department of Nutritional Sciences Home.

1 Step By Step Preserving – Strawberry Kiwi Jam. 2 Ingredients 3 cups crushed strawberries 3 kiwi, peeled and diced 1 tablespoon lemon juice 1 tablespoon.

Gilbert Arizona Higley Stake January 22 nd, 2009 Taught by: Diana Garr, Sandy Leonard & Celestial Williams.

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 Basics Equipment Jars with rings and new lids Quart jars for fruit Pint and 1/2pint jars for jams ( Note: There are two sizes Regular and wide.

Possible Fruits to be Canned Apples Apples Blackberries Blackberries Cherries CherriesPeaches Pears Pears Raspberries RaspberriesRhubarb Strawberries.

Need Help with Today’s Program? Help Desk: Phone in to today’s program – Toll: – Toll Free: – Passcode: #

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

CANNING CAN IT BE FUN. EQUIPMENT NEEDED Paring knife Table knife Funnel Canning jars Jar rings Jar lids Clean wash cloth Small sauce pan Large sauce pan.

Canning Tomatoes & Tomato Products Lunch & Learn 12 noon to 1 pm July 23, 2012.

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

Canning Vegetables Safely Lunch & Learn 12 noon to 1 pm July 1, 2013.

FOOD PRESERVATION: CANNING BASICS

Preserving Safe, High Quality Meat Lunch & Learn 12 noon to 1 pm October 6, 2014.

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

Food preservation EHE assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to.

Canning Tomatoes & Tomato Products Lunch & Learn 12 noon to 1 pm July 15, 2013.

Home Food Preservation: What’s New and What’s Old—and Unsafe! Joye M. Bond, PhD, RD Department of Family Consumer Science Minnesota State University, Mankato.

Home Food Preservation Principles of Fall Instructions to modify presentation 2 1.Copyright: Permission is granted for all use/reuse by U.S.U. Extension.

Food preservation assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test.

HOME CANNING THE BASICS. 2 MARTHA SMITH PATNOAD, CP-FS CE FOOD SAFETY EDUCATION SPECIALIST DEPT OF NUTRITION AND FOOD SCIENCES UNIVERSITY OF RHODE ISLAND.

Audio Setup Click on the Audio Setup Wizard button in the Audio & Video Panel. Click to talk. A icon by your name means your mic is on Click on.

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

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.

Wisconsin’s Pickle Bill Selling Home-Canned Foods Wisconsin Act 101 allows a person to sell some home-canned foods without a license (under certain.

Tomatoes Tart and Tasty! August 31, Resources for Today Tomatoes Tart and Tasty (B2605) Canning Salsa Safely (B3570)

Food Preservation by Freezing and Canning Chapter 30.

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

© Food – a fact of life 2009 Extrusion and canning Extension DRAFT ONLY.

Canning Fruits Safely Lunch & Learn 12 noon to 1 pm August 11, 2014.

Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University.

CANNING - FRUITS AND VEGETABLES

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 At Home Rick Sloan FCS Agent.

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.

Need Help with Today’s Program? Help Desk: Phone in to today’s program – Toll: – Toll Free: – Passcode: #

Heat Penetration Studies of Stewed Tomatoes in 6, 8, and 17 Quart Household Pressure Retorts R.J. Pakola and E.L. Andress, Dept. of Foods and Nutrition,

With homemade apple juice Making Apple Jelly. From Apples to Jelly… Start with Apples Step 1: Make Juice Step 2: Make Jelly Step 3: Boiling Water Canning.

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

Processing in High-Acid vs. Low-Acid Food

Just Because It Seals, Doesn’t Mean It’s Safe! Food Safety for Fair Exhibits and Home Karen Blakeslee, M.S.

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.

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.

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.

Canning Fruits Safely. Resources for Today Canning Fruits SafelyCanning Fruits Safely (B0430) How Do I…..Can.

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

03/08/ Property of myhomecanning.com. Every year I go to my Mother's to help her can green beans. This is her home. 03/08/ Property of myhomecanning.com.

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

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

Canned Food 1. Method of preserving food by sealing it in air-tight jars, cans, or pouches, and then heating it to a temperature that destroys contaminating.

Food Preservation Prepared by Marie Anderson Mapleton Ready.

High-Acid Canning Educator’s Name and Date Introduction Activity

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

Step By Step Preserving – Strawberry Kiwi Jam

Canning Vegetables Safely

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

Food Preservation & Home Canning

Canning Meat, Wild Game, Poultry and Fish Safely

Tomatoes Tart and Tasty!

Safe, Simple, Easy to Learn Pressure Canning

Introduction To Food Preservation

Family and Consumer Science Associate Powhatan County Extension Office

Step By Step Preserving – Peach Jam

Presentation transcript:

Canning Vegetables Safely

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

Canning Vegetables Safely Low-acid foods must be pressure cannedLow-acid foods must be pressure canned High temperatures destroy botulinum sporesHigh temperatures destroy botulinum spores

A look at Botulism Poisoning Spores of Clostridium botulinum are in the soilSpores of Clostridium botulinum are in the soil Toxin production requires: low acid (pH>4.6), no oxygen, warm temperaturesToxin production requires: low acid (pH>4.6), no oxygen, warm temperatures

Processing of Low- Acid Food High pressure ► High temperature ► Shorter processing time ► Higher quality

Question time??

A Pressure Canning Checklist: Check gauges, vent ports, gasketsCheck gauges, vent ports, gaskets Check canning jarsCheck canning jars Preheat jars and pre-treat lidsPreheat jars and pre-treat lids Follow instructions EXACTLY for jar size, pack, and fillFollow instructions EXACTLY for jar size, pack, and fill

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.

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

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

After Processing Remove jars from canner and allow to coolRemove jars from canner and allow to cool Do NOT tighten screw bandsDo NOT tighten screw bands Check seals of cooled jarsCheck seals of cooled jars Label, date and storeLabel, date and store

Canning Vegetables Select high quality vegetablesSelect high quality vegetables Wash all veggies & peel and/or blanch if requiredWash all veggies & peel and/or blanch if required Adjust seasoning as desiredAdjust seasoning as desired

More Hints for Canning Vegetables Safely Do not thickenDo not thicken Do not adapt jar sizesDo not adapt jar sizes Canning mixturesCanning mixtures Adjust for altitudeAdjust for altitude

Question time??

What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

Question time??

How Long Does It Keep? Canned vegetables and meat: 1 year under proper storage conditions