Safe, Simple, Easy to Learn Preserving Food at Home can be Rewarding

Safe, Simple, Easy to Learn Preserving Food at Home can be Rewarding
Empowerment Through Education

Today’s Topics Reasons for preserving food at home
When to harvest produce Costs of preserving and storing food Today’s Topics Reasons for preserving food at home. Ask the audience why they choose to preserve food at home or why they are attending this program. When to Harvest Produce Resource for Educator – Ohio Proud Produce Availability chart Cost of Preserving and Storing Food Resource for Educator: From Colorado State University, Extension Fact Sheet, Cost of Preserving and Storing Food.

Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. Preserving food at home may require significant time, energy and money. Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

“Food Safety Always Comes First”
Why do we Preserve Food? Preserve garden produce for later use Control quality and ingredients Personally fulfilling Have food on hand Family activity Share with others We preserve foods for different reasons: Some of us want to preserve our garden produce for later use. Some of us want to know and manage what is in our food, the ways it is grown, or the ingredients we use in preservation. Other individuals receive great personal satisfaction from doing food preservation as an activity. Another reason is the stored food is a convenience, it is food we have on hand when we need it. Many times Family and Consumer Sciences Educators are told that families enjoy getting together and canning, freezing, or drying. Sometimes neighbors have fun working together. Many people will distribute their food as a gift to loved ones. Note: In Ohio it is not legal to sell home canned products except in specific situations under cottage food industry regulations. “Food Safety Always Comes First”

Keep it Fresh From the Garden
Poor handling of produce causes 5-25% loss of nutrients after harvest Handle food safely and preserve within 24 hours of harvest Keep it Fresh from the Garden It is estimated that harvested produce lose 5-25% of nutrients. This is most often because of poor handling practices resulting in damage and disease. Knowing how to handle produce to prevent spoilage is the key in food preservation. Try to preserve the food you harvest within 24 hours.

Harvest Pick early in the morning Keep produce in the shade Keep moist
Store where air can circulate Choose mature produce Handle gently Discard damaged product When to Harvest Produce Resource for Educator: download Clemson University fact sheet at

Methods of Food Preservation
Canning Freezing Drying Fermentation Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or steam pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type of food you chose to preserve.

Costs of Food Preservation
Produce and Ingredients Equipment and Supplies Fuel and Water Usage Large Equipment e.g., Freezer, pressure canner, etc. Time and Energy Resource for Educator: From Colorado State University, Extension Fact Sheet, Cost of Preserving and Storing Food.

Advantages of Food Preservation
Year round availability of foods Less spoilage Eliminate or reduce microbial hazards Increased convenience Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

Safe, Simple, Easy to Learn Water Bath Canning

Today’s Topics How to use a water bath canner Learn what spoils food
Use the principles of safe food preservation when using a water bath canner Home canning is just one way you can preserve fresh produce from a time of plenty (summer harvest) for a time of need (winter). Understanding what causes food to spoil and following the proper steps and safety precautions for water bath canning will allow you to enjoy your home canned product in the months to come.

Basics for Handling Food Safely
Prevent bacteria from spreading through your kitchen. Wash hands! 20 seconds before and after handling food Sanitize! Cutting boards, utensils, and countertops Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water.

Methods of Canning Boiling Water Canning
Used for “acid” foods, pH 4.6 or lower Pressure Canning Used for “low acid” foods, pH above 4.6 There are two approved methods for canning foods at home: Boiling water canning Boiling water canning is used for canning acid foods. At sea level, water boils at 212°F. As altitude increases, water boils at lower temperatures. Since lower temperatures would be less effective in killing bacteria, processing time would have to be increased as altitude increases. Pressure canning Pressure canning is only safe method for canning low acid canned foods. When canned under pressure, temperatures higher than the boiling point of water can be reached. These higher temperatures, like 240°F, are necessary to destroy spores of bacteria that cause botulism, a very deadly type of food poisoning, as well as spores of bacteria that cause spoilage. Note to educators: pH is a measure of acidity; the lower its value the more acid the food. [Have both types of canners, jars, lids, bubble freers, jar fillers, lid wands, etc. to show during or after the presentation.]

Canning Method The canning method that is approved for a food depends on the type of food Foods are divided into two main categories: “Acid” foods “Low acid” foods The canning method that is approved for a food depends on certain characteristics of the food. For the purpose of canning, foods are divided into two main categories, acid foods and low acid foods.

“Acid” Foods pH less than 4.6 Generally all fruits
Tomatoes, with added acid Sauerkraut and fermented pickles Foods to which large amounts of acid are added “Acid” foods are foods that contain enough acid to prevent the growth of the bacteria that causes botulism poisoning. This includes all fruits, tomatoes when additional acid is added and pickled and fermented products. It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

“Low Acid” Foods pH greater than 4.6 Generally all vegetables Meats
Poultry Seafood Soups Mixed canned foods “Low acid” foods contain very little or no acid. This includes all vegetables, meats, seafood and all mixed products such as soups and stews. It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

Why Do Low Acid Foods Have to be Pressure Canned to be Safe?
Clostridium botulinum! C. botulinum forms protective, heat-resistant spores Spores require higher temperatures for destruction. Canning low acid foods in boiling water canners is ABSOLUTELY unsafe because 212° Fahrenheit is not high enough to destroy C. botulinum bacteria. The reason low-acid foods have to be pressure canned is because of the risk of Clostridium botulinum poisoning. The bacteria that causes botulism is a spore former. When conditions are not favorable for the organism to grow (high heat, dryness, etc.), the bacterial cell forms a protective structure called a spore. To destroy the spore, it takes a higher temperature than boiling. Water boils at 212 ºF. It must reach temperatures between 240 ºF and 250 ºF to ensure safety of the product. If the spores are not destroyed, they will germinate and produce a toxin in the food when it is stored on the shelf. Food can contain the toxin without any visible signs of spoilage. It causes a very deadly type of food poisoning that begins usually within 72 hours after consuming the contaminated food. Symptoms can include digestive upset, blurred or double vision, difficulty swallowing or breathing, paralysis and eventually death. That’s why we are so careful to follow pressure canning directions when canning low acid foods.

Caution! FOLLOW DIRECTIONS EXACTLY!
Altering tested recipes in any way may result in an unsafe product Examples: Adding extra sugar or fat Having food pieces larger than called for in directions Adding thickeners such as rice or noodles FOLLOW DIRECTIONS EXACTLY! The processing time listed in a tested recipe is the time required to thoroughly heat the contents. If you add extra sugar or fat, or if you do not prepare the food according to the directions, or if you add thickeners like starch, rice or noodles, this changes the time needed to achieve a thorough heating of the contents. When canning, you cannot rush the process. Note: Heat up and cool down times are a part of the process so don’t try to cool the canner down quickly by setting it under cold, running water.

Basics of Home Canning Food is placed in a jar and is heated to a temperature that destroys microorganisms The heat also inactivates enzymes that lead to food spoilage After air is driven from the jar during heating, a vacuum seal forms upon cooling Note for Educators: For more information, please see page 1-5 of the USDA Complete Guide to Home Canning (2015).

Reputable Sources USDA, Complete Guide to Home Canning, 2015
So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition, 2014 National Center for Home Food Preservation OSU Extension Ohioline Fact Sheets ohioline.osu.edu Follow directions from a reputable source. Use the following: USDA, Complete Guide to Home Canning, 2015. So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition. National Center for Home Food Preservation ( OSU Extension Ohioline Fact Sheets (ohioline.osu.edu). Up-to-date methods and information should always be used; beware of information passed down from grandma or the next door neighbor.

UNsafe Methods of Canning
Open kettle Oven Microwave Dishwasher Steam* Canning powders Zinc lids Jars with wire bales and glass lids These are unsafe methods of canning food. New research has provided information on food safety. Always follow up-to-date reputable sources. If you have questions check with your local Extension office. Each of these methods have been used in the past and may create a “sealed” jar, however current science has shown us that these are NOT safe methods for canning food. The food may not reach high enough temperatures to destroy microorganisms, air may not be fully driven from the jar, seals may not be strong enough or may weaken over time, and zinc from lids may cause unsafe levels of zinc to leach into the food during storage. * Canning in an Atmospheric Steam Canner may be safe. Please refer to Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners research article found at

Equipment Needed for Water Bath Canning
Jars & Lids Water bath canner Canning rack Jar lifter Current safe canning recommendations Basic equipment needed: Canning jars and 2-piece lids Water Bath Canner (large pot with fitted lid) with rack Jar Lifter so as to not burn yourself. And, safe, current canning information. Note about smooth top ranges Before canning on a smooth top range, please read the equipment manual. Many manufacturers warn against canning on smooth top ranges. Doing so may even void the equipment’s warranty. Some of the concerns include: Flat bottom pot contact Scratching Overheating protections and heat cycling Matching burner size to pot size

Jars and Lids Wash canning jars; don’t use if chipped, nicked or scratched – keep hot until used Prepare 2-piece canning lids and ring bands by package instructions Remove air bubbles (plastic knife) Wipe jar rims Adjust two-piece lids; tighten fingertip-tight To prepare jars for canning, follow these steps: First, wash canning jars and check for chips, nicks and scratches. Jars with these imperfections may not seal or may break during processing. Jars may be washed in hot soapy water for processing times greater than 10 minutes. Jars should be sterilized for all jams, jellies, and pickled products processed less than 10 minutes. Next, prepare 2-piece canning lids and ring bands according to package instructions for the brand you are using. You will normally place the lids in simmering water to soften the seal. Fill jars with food product. We will talk about different fill methods in just a bit. Remove air bubbles using a plastic knife or bubble freer so as not to scratch the jars. Wipe jar rims with wet, clean cloth or paper towel to remove any food residue. Adjust the two-piece lids; tighten until fingertip-tight. Do not use your whole hand to tighten the lids. Overtightening jar lids may cause them not to seal. [Activity: Have jars, lids and ring bands. Let audience practice putting lids on and tightening.]

Canning Jars Glass, Mason-type intended for canning
Available in regular or wide mouth Two-piece self sealing lids Range from ½ pint to ½ gallon Acceptable jars are glass, mason-type jars intended for canning. What we call single use or one-trip jars are not recommended because they can break during the canning process. Canning jars come in sizes from ½ pint to ½ gallon. Note: Half-gallon jars are not for pressure canning. They are only recommended for processing apple and grape juice. Jars NOT recommended for home canning: Single use/one-trip jars Metric measure jars Wire bales & rubber rings Zinc lids Weck jars (A brand of jars made in Europe using metric measure, rubber rings and glass lids.)

Preparing the Jars Wash jars, lids and bands
Sterilize in boiling water for 10 minutes* Keep jars and lids in hot water until ready to use Prepare lids according to manufacturer’s directions Wash the containers in hot, soapy water and rinse, or wash in dishwasher. *Sterilizing jars is only required when the product will be water bath canned for less than 10 minutes. Sterilizing is NOT required when pressure canning or procession 10 minutes or longer in a water bath. Sterilize the jars by boiling them for 10 minutes. If you are at an altitude of 1,000 feet or more, add one minute to the sterilizing time. Keep the jars in the hot water until they are used to prevent the jars from breaking when filled with the hot product. Wash and rinse all canning lids and bands. Prepare the lids as directed by the manufacturer.

Methods of Packing Raw Packing
Raw food placed directly into jar; boiling hot liquid added to cover the food Carefully add jars to canner to avoid breakage from heat shock Hot Packing Food is cooked in liquid before packing; cooking liquid poured over food Less floating of foods in the jar Easier to pack, foods more pliable Fewer jars needed The first method is the Raw Pack. This method is used for foods that lose shape when cooked. Place raw food directly in jars and pour boiling hot liquid over the food. Pack firmly, but don’t crush. Put lids on and they are ready for processing. The second method is Hot Pack. This is the preferred method for most foods. Food is cooked in liquid before packing. Cooking liquid is poured over food in the jar. The jar is fuller and therefore less floating of food occurs. Fewer jars are needed for this method. NOTE: If directions only list hot pack instructions, then hot pack!

Headspace The space in the top of the jar between the inside of the lid and the top of the food or liquid Check directions for correct headspace for each food ½ inch for fruits, tomatoes, and pickles 1 inch to 1¼ inches for “low acid” foods After packing and before putting on the lids, check the headspace – or the space left in the top of the jar between the top level of food or liquid and the lid. If there is too little, food may bubble out during processing, deposit on rim and prevent proper sealing. If there is too much, food at the top is likely to discolor and the jar may not seal properly because processing time not long enough to drive all air from jar.

Process Times Affected by:
Acidity of food Preparation style of food Composition of the food Viscosity, tightness, heat transfer, starches/fats/bones Temperature of food when jarred Temperature of processing Size & shape of jar Each food has its own processing time. Follow directions carefully! Time will differ depending on the thickness of the food, the type of food, and the size of the jar. Remember that too little processing time or inaccurate pressure can cause food spoilage. Acidity of food - Low acid foods must be pressure canned Preparation style of food - size, shape (ex. meat in strips, cubes, chunks or ground) Composition of the food - viscosity, tightness, heat transfer, starches/fats/bones Temperature of food when jarred – raw pack or hot pack Temperature of processing – process at 10 pounds or 15 pounds Size & shape of jar – pint or quart

Canning Fruit Canning Liquids Sweet syrup Juice Water
Helps retain shape, color and flavor of fruit Not necessary for safety Juice Commercial unsweetened apple, pineapple or white grape juice Water Can add non-nutritive sweeteners Missing preservative aspects of sugar Preventing Darkening 1 teaspoon (3000mg) ascorbic acid to one gallon of water Commercial ascorbic acid mixture Heating the fruit Preventing Darkening: When canning fresh fruit, you may want to use a process to prevent the fruit from browning or darkening too much over time. Each of these suggestions (ascorbic acid or heat) will stop the enzymatic reaction in the fruit that will cause darkening. The following excerpt is from the USDA Complete Guide to Home Canning 2015 (page 1-11): Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage: • Use only high-quality foods which are at the proper maturity and are free of diseases and bruises. • Use the hot-pack method, especially with acid foods to be processed in boiling water. • Don’t unnecessarily expose prepared foods to air. Can them as soon as possible. • While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. This procedure is also useful in maintaining the natural color of mushrooms and potatoes, and for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms: Pure powdered form —seasonally available among canners’ supplies in supermarkets. One level teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of water as a treatment solution. Vitamin C tablets —economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per gallon of water as a treatment solution. Commercially prepared mixes of ascorbic and citric acid —seasonally available among canners’ supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer’s directions. Canning Liquids: The liquid used in canned fruits may be a sugar syrup, fruit juice or water Syrups may be made in one of five levels of sweetness: very light (10% sugar), light (20%), medium,(30%), heavy (40%) or very heavy (50%) The very light syrup is supposed to mimic the sweetness of natural fruit The sugar contained in syrups does help the fruit maintain color, shape and flavor If you choose to can with plain water, for health or other reasons, you may add a non-nutritive (artificial) sweetener to the canned product before consuming

Acidifying Tomatoes Most tomatoes have a pH between 4 and 4.6 (borderline for WBC) Pints: ¼ teaspoon citric acid OR 1 tablespoon bottled lemon juice Quarts: ½ teaspoon citric acid OR 2 tablespoons bottled lemon juice Other: The only way to safely can tomatoes in a water bath canner is by increasing the acidity slightly, so it is recommended to add citric acid or lemon juice to lower the pH Least taste change with citric acid - Add sugar to offset sour taste from lemon juice It is suggested to add the acid directly to the jars before adding the tomatoes The amounts listed on this slide at to be added to each jar, not to a canner-load Excerpt from the USDA Complete Guide to Home Canning 2015 (page 3-5) Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Boiling Water Canners Removable perforated racks Fitted lids
The canner must allow at least one inch of briskly boiling water over the tops of the jars during processing Just about any large pot can be used as a boiling water canner The pot should have a removable perforated rack to lift jars off the bottom of the canner This allows the water to circulate around the jars and also helps to prevent breakage You can use any rack that will fit in the canner- DO NOT PUT TOWELS IN THE BOTTOM A well fitting lid will allow the water to remain at a rolling boil with little evaporation Your pot should be deep enough to allow for at least one inch of briskly boiling water to cover the jars during processing.

Boiling Water Canning Procedures
Start with about 6 inches of water in the canner Hot packed jars – simmering water Raw packed jars – hot water Place jars on rack in canner Water must be over the tops of the jars by one to two inches Add more hot or boiling water if necessary Begin timing the process when a full boil is reached To can foods in a boiling water canner, you need about 6 inches of water in the canner- be sure to have extra water boiling in a separate pan in case you need to add more once the jars are in the canner. The temperature of the water in the canner when you add the jars depends on the type of pack you are using. For hot packed jars, the water should be simmering (180 ºF) when the jars are placed in the canner. For raw packed jars, the water should be hot, but not simmering (about 140 ºF). This will help to avoid shocking the glass and breakage. Place the jars on a rack in the canner so they do not come in contact with the bottom of the canner. This allows the water to circulate around the jars and also helps to prevent breakage. You can use any rack that will fit in the canner- DO NOT PUT TOWELS IN THE BOTTOM! Once you have the jars in the canner, the water must be one to two inches above the tops of the jars. If necessary to get the water 1 to 2 inches above the tops of the jars, add more hot or boiling water. Wait until the canner has come to a full boil before you begin timing the process.

Boiling Water Canning Procedures
Adjust for altitude if over 1000 ft. After processing time is complete, turn off canner, remove lid and wait 5 minutes before removing jars Remove jars straight up and out of canner and place on padded surface away from drafts Cool 12 to 24 hours, undisturbed Check seals Remove rings Wipe off jars before storing If your altitude is above 1000 feet, you will need to make altitude adjustments. For additional information about the altitude where you live, go to US Geological Survey at veloroutes.org/elevation or your County Map Office. After the process is complete, turn off the canner, remove the lid being careful to allow the steam to escape away from your face, and wait 5 minutes before removing the jars. While you are waiting, you can prepare the area where you will put the jars to cool. You will need to lift the jars straight up out of the canner and place them on a towel or padded surface or on a wire cooling rack in an area away from drafts. Let jars set for hours. Do not retighten the rings. Check to see that all jars have sealed. Listen for “pop”. The lid will curve inward, it won’t move when pressed. You can remove the outside ring band before storage. 12. Wipe off the jars before storing. The ring bands can be washed and re-used.

Storing Canner Thoroughly wash and dry canner and lid
Place crumpled clean paper or paper towels in it Wrap lid in paper and turn upside down on the canner bottom When not in use, it is important to store your canner properly. Storing the canner with crumpled paper towels will help absorb any additional moisture and prevent off odors.

Safe, Simple, Easy to Learn Pressure Canning

Today’s Topics How to use a pressure canner
Use the principles of safe food preservation when using a pressure canner Now let’s discuss Pressure Canning Food.

Equipment Needed for Pressure Canning
Jars & Lids Pressure canner (dial or weighted gauge) Canning rack Jar lifter Current safe canning recommendations Basic equipment needed: Canning jars and 2-piece lids Pressure Canner with dial or weighted gauge and a rack Jar Lifter so as to not burn yourself. And, safe, current canning information, not prior to 2009

Pressure Canners Flat rack in bottom Pressure regulator or indicator
Dial gauge or weighted gauge Vent pipe for pressurizing Safety valves or overpressure plugs Safety locks when pressurized Flexible gasket in lid or metal-to-metal seal Whether purchasing your pressure canner new, receiving a hand-me-down, or finding it at an auction, your pressure canner should have the following: Flat rack in bottom Pressure regulator – dial gauge or weighted gauge Vent pipe for pressurizing Safety values And gasket or tight metal-to-metal seal For a dial gauge pressure canner, the gauge should be tested yearly. This service is provided in most Extension Offices. An Extension Educator will also inspect your canner for other safety features. NOTE: There is a difference between a pressure canner and a pressure cooker. The recommendation for using USDA pressure processes for low-acid foods is to use a canner that holds at least four (4) quart-size jars. USDA does not have recommended processes for canning in a small pressure cooker. The research for USDA pressure processes for vegetable and meat products was conducted in pressure canners that are most similar to today's 16-quart or larger pressure canners. For more information on this topic visit:

Using Your Pressure Canner the First Time
Some parts may need assembling; see manufacturer’s directions Become familiar with parts and their functions. Clean to remove manufacturing oils. cover, body & gasket Parts are usually pre-lubricated. Before EACH use: be sure vent pipes are clear and open If you are using your pressure canner for the first time, check to make sure all the parts are in place. Follow some simple steps to assure that it is safe to use. Do a visual check and clean thoroughly.

Venting or Exhausting the Canner
As the water boils in the canner, the “empty” space becomes a mixture of steam and air The temperature of a steam/air mixture is lower than the temperature of pure steam Venting eliminates (“exhausts”) the air so processing takes place in a pure steam environment Venting/Exhausting the canner is a process in which the “empty” space becomes a mixture of steam and air. The temperature of this mixture is lower than that of pure steam, therefore venting is a crucial step in the process of pressure canning. Processing times are based on this pure steam environment. Without proper venting, up to 30% of the sterilizing value of a 20-minute process may be lost.

Venting the Canner Directions
Steam must flow freely from the open vent-port in the lid for 10 minutes prior to pressurizing After putting filled jars in the pressure canner, fasten the lid in place and leave the vent-port open Turn the heat on high, when water boils, steam will start to come out of open vent Once there is a constant, strong funnel of steam, then start timing 10 minutes At the end of the 10 minutes, place weight or close petcock to start pressurizing the canner To properly vent your canner, steam must flow freely from the open vent-port for 10 minutes before starting the pressure canning process. Follow the steps on this slide.

Altitude Adjustments As altitude increases, temperatures decrease at a given pressure As altitude increases, increase pressure Dial Gauge: ft: +1 psig ft: +2 psig Weighted Gauge: 1001 ft and above: +5 psig Take into account the altitude where you live. Adjustments in pressure should be made according to the altitude. As altitude increases so should the pounds of pressure. For additional information about the altitude where you live, go to US Geological Survey at: or your County Map Office.

Pressure Canner Processing
Have 2-3” of water in the canner Place jars on rack in canner. Put lid on canner with weight off or petcock open Heat on high until steam flows from the vent-port. Continue for 10 minutes to fully vent/exhaust the canner The next few slides will walk us through the pressure canning process. You may want to do this without jars once if it is the first time you are using a pressure canner in order to become familiar with the process. Start by placing the rack in the bottom of the canner and adding 2-3 inches of water. Place the jars on the rack. Make sure your canner is full. If you don’t have enough jars of food to fill the canner, add extra jars with water to take up the space. Place the lid on the canner with the weight off or the vent-port/petcock open. Heat on high until steam flows from the vent-port to vent/exhaust your canner.

Place the weight on the vent-port or close the petcock. Start process time once correct pressure is reached Adjust pressure for altitude, if needed Regulate heat to maintain a steady pressure at or slightly above the correct pressure Turn off heat at end of processing Let pressure drop to psig naturally Remove weight or open vent-port, wait 10 minutes After 10 minutes of venting, place a weight on the vent-port or close the petcock and your canner will start gaining pressure. Once the proper pressure has been obtained, begin the processing time. Remember to adjust pressure for the altitude if needed. Regulate the heat to maintain a steady pressure. At the end of the processing time, simply turn off the heat. Let the pressure drop on its own. Do not try to cool the canner quickly. Take the weight off or on a dial gauge, open the vent-port and wait 10 minutes to improve chances of creating a good seal on the jar Time for the cooling process to 0 pressure: Heavy-walled older canners: 30 min full of pint jars, 45 min full of quarts Thinner wall newer canners: approximately 20 to 30 minutes

Open canner carefully Open the canner lid, tilted away from you so the steam does not come into your face The steam, water and jars in the canner will still be very hot, even bubbling or boiling Remove jars to padded surface or rack Cool jars 12 to 24 hours, undisturbed Check that jars have sealed Next, open the canner carefully. Do not attempt to remove the lid from a pressure canner until the pressure inside the canner is 0 and the pressure indicator has dropped/or lid lock mechanism has released. When you take the canner lid off, tilt it away from your face. It will still be very hot. The water and the liquid in the jars will still be boiling. Carefully remove the jars from the canner using a jar lifter. Take out the jars, using your jar lifter and place on a padded surface or rack to cool. Let them set for hours. Do not retighten the rings. The last step is to check to see that all jars have sealed. Listen for “pop”. The lid will curve inward, it won’t move when pressed. You can remove the outside ring before storage.

Storing Canner Thoroughly dry canner, lid and gasket.
Remove gasket from lid and store in canner. Clean vent openings by running clean pipe cleaner or thin strip of cloth through them Store canner with crumpled clean paper or paper towels in it Wrap cover in paper and turn upside down on the canner bottom It is important to store your canner properly at the end of the season. You may also lightly oil the metal parts.

Storing Home Canned Food
Label and date all jars Store in a cool, dry, dark place Avoid temperature extremes Use within 1 year for best quality If the jars sealed properly, store the food in a cool, dry, dark place. Avoid storing canned items near heat pipes or in areas where they will be exposed to extreme hot or cold temperatures. For best quality, use home canned foods within one year. If the jars do not seal, you can reprocess the food if you do so within 24 hours or you store the jars in the refrigerator overnight. In order to reprocess, you have to start over and reprocess using new lids. If you do not wish to reprocess, you can either refrigerate the food and use it within 3 or 4 days or you can freeze it for longer storage.

Summary Consider the type and use of the food to be preserved to meet your family’s needs. Consider ALL of the costs involved in preserving food. Start with high quality produce for a high quality product. Use recommended, up-to-date resources. Canning food is an excellent way to preserve the harvest of summer for the months to come Determine if the food is “acid” or “low acid” Vent pressure canner before starting processing time In summary, home food preservation can be rewarding.

Questions? Contact your local OSU Extension Office extension.osu.edu
Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sex, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Roger Rennekamp, Associate Dean and Director, Ohio State University Extension For Deaf and Hard of Hearing, please contact Ohio State University Extension using your preferred communication ( , relay services, or video relay services). Phone between 8 a.m. and 5 p.m. EST Monday through Friday. Inform the operator to dial

This material has been peer-reviewed for statewide distribution.
Developed by OSU Extension Food Preservation Team: Lisa Barlage, Educator, Ross County Melinda Hill, Educator, Wayne County Shawna Hite, Healthy People Program Specialist Sanja Ilic, Food Safety State Specialist Christine Kendle, Educator, Tuscarawas County Katharine Shumaker, Educator, Holmes County Nancy Stehulak, Educator, Henry County Treva Williams, Educator, Scioto County

References: Bush, D. and Keener, K. (February, 2007) Food Entrepreneurship Series: Food Preservation and Processing Technologies. Department of Food Science, Purdue Extension, Bulletin No. FS-15-W Kendall, P. and Payton, L. (August, 2008) Food and Nutrition Series: Cost of Preserving and Storing Food. Colorado State University Extension, Bulletin No Tanner, C. (August, 2010) Harvesting Vegetables. Clemson Cooperative Extension, Bulletin No. HGIC 1262 University of Georgia Cooperative Extension Service, National Center for Home Food Preservation.

References: United States Department of Agriculture (2015). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539 Ohio State University Extension, Canning Basics, Ohio State University Extension, Canning Tomatoes, Ohio State University Extension, Basics for Canning Fruit, Ohio State University Extension, Basics for Canning Vegetables,

Photo Credits Slides 5, 7 and 9: Pixabay
Slide 6 and 13: Centers for Disease Control and Prevention Slide 16: National Center for Home Food Preservation All other photos were taken by the Food Preservation Team. Updated May 2016

Safe, Simple, Easy to Learn Preserving Food at Home can be Rewarding

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Safe, Simple, Easy to Learn Preserving Food at Home can be Rewarding

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Presentation on theme: "Safe, Simple, Easy to Learn Preserving Food at Home can be Rewarding"— Presentation transcript:

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About project

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