1. Let’s Get Ready to Preserve! Barbara Ingham Extension Food Scientist www.foodsafety.wisc.edu 1

2. Today’s topics: Why preserve foods?Why preserve foods? What are the basic food preservation guidelines?What are the basic food preservation guidelines? What resources are available to help you get started on a successful food preservation season?What resources are available to help you get started on a successful food preservation season? 2

3. Take a minute to consider……. Why do we preserve foods? 3

4. Why Preserve Foods? Increase the shelf life of food.Increase the shelf life of food. Provide convenience.Provide convenience. Retain the nutritional value.Retain the nutritional value. Improve how food tastes.Improve how food tastes. And because it’s fun!And because it’s fun! 4

5. Freezing, Drying, and Canning …… Which method will you choose? Our aim: safe, high quality food. 5

6. Food Preservation Quiz 6

7. Cold Preservation Set refrigerators to 32° - 40°F Set home freezers to 0°F or below Rapid freezing is best (less damage) UWEX bulletin: Freezing Fruits & Vegetables B3278 Storage of frozen foods –Meats: 3 to 9 months –Fruits and vegetables: 1 year

8. Drying Foods Air drying for herbs Sun drying for fruits (ONLY!) Controlled drying using an oven or dehydrator (preferred) is best Resource: www.uga.edu/nchfp/ NEW! Recipes for making safe Jerky available August 2009 If water is not available, microbes can not grow

9. Heat Processing BlanchingBlanching –Short heating to stop enzymes, soften tissue, prevent color loss and remove air from tissue (vegetables before freezing/canning) PasteurizationPasteurization –Mild heat treatment designed to stop enzymes, to destroy growing bacteria, and to kill yeast and molds (milk & juice, and pickles & jam too) CanningCanning –High heat to destroy harmful microbes (especially pressure canning of meat, vegetables)

10. Two Types of Canning Boiling Water Canning (212°F) – fruits and acid- added foods Pressure Canning (240°F or above) – meats and vegetables (dial gauge or weighted gauge canners) Remember…adjust for elevation! 10

11. How do we know which canning method to use? What is the pH (acidity) of the food? belowpH 4.6above pH below 4.6 – fruits/acid-added foods  Boiling Water canning pH above 4.6 – vegetables/meat  Pressure canning

12. What is ‘magic’ about pH 4.6? IF the pH of the food is above 4.6IF the pH of the food is above 4.6 IF there is no oxygen presentIF there is no oxygen present IF the temperature is warmIF the temperature is warm  Clostridium botulinum can grow and produce TOXIN (botulism poisoning)

13. ‘Recipe’ for Danger 1 Food, pH above 4.6 1 Vacuum sealed canning jar 1 Room @ standard temperature ADD: C. botulinum spores WAIT! You don’t need to add these, they are everywhere!

14.  Growing cells produce TOXIN 14 Conditions for neurotoxin production: Spores of C. botulinum No oxygen pH greater than 4.6

15. What does this mean for home canning? Foods with pH above 4.6 that you want to can:  Process in a pressure canner to destroy spores of C. botulinum.  Adding pressure increases temperature At sea level, water boils @ 212°F 10 pounds pressure (psi) - 240°F 15 pounds pressure (psi) - 250°F

16. Home Canning Resources Using & Caring for a Pressure Canner (B2593) Wisconsin Safe Food Preservation Series (2008): canning fruits, salsa, vegetables, meat, tomatoes, pickles & jam (www.foodsafety.wisc.edu)www.foodsafety.wisc.edu Ball Blue Book www.freshpreserving.com/ www.freshpreserving.com/ National Center for Home Food Preservation (www.uga.edu/nchfp/)www.uga.edu/nchfp/ *Resources MUST be from 1994 or later! 16

17. Botulism Strikes Spokane Mother, Two Children February 28, 2009 …The Associated Press reported that three people in Spokane, Washington, have become ill from botulism. The botulism apparently occurred from improper canning techniques used in home-canning of green beans vegetables from a private home garden. The woman was a nurse in her 30s with two children under ten. She became ill enough to be put on a ventilator; the children suffered milder symptoms. The incident was linked to difficult economic times. 17

18. What affects canning besides pH? Pack method – raw pack or hot pack Jar size – half- pints, pints or quarts Elevation - affects boiling point of water Tomatoes, whole* Boiling water canner – 85 minutes Dial gauge canner - 25 min @ 11 psi Weighted gauge - 10 min @ 10 psi *hot pack, Qt. jars, 1,000 ft. p. 15 Tomatoes Tart & Tasty 18

19. Tips for Successful Canning Properly pre-treat jars and lids Fill jars with hot liquid (never cold!) Leave the proper headspace Boiling water canning: jars covered with 1-2 inches of boiling water at the start of processing Pressure canning: vent canner for 10 minutes before pressurizing Adjust for elevation 19

20. Don’t harm your family with these canning methods! Boiling water canning of low-acid food Open-kettle canning Dishwasher canning Oven canning 20

21. Don’t Forget Process at the correct temperature (boiling water or pressure canner) Follow an up-to-date, research tested recipe Adjust for elevation 21 *Note: darker areas on the state map have an elevation above 1,000 feet. Increase time when boiling water canning; increase pressure when pressure canning.

22. And now a word about…canners vs cookers Pressure canners and pressure cooker are NOT necessarily the same thing. Pressure canners must hold at least 4 Quart jars and be able to regulate pressure at 5, 10, 15 pounds (psi).  Pressure cookers are NOT recommended for home canning. 22

23. Will preserving food at home save you money? Do you have a ready supply of fresh produce or meat? Do you have canners and jars? Do you have a working freezer with plenty of space? Do you have the time….? 23

24. Food Preservation Updates Add acid to tomato products! Adjust for elevation when canning Just because it sealed….it doesn’t mean it’s safe!!!!!! Check pickle recipes for safety (even refrigerator pickles) Safety of steam canners A word about vacuum sealers 24

25. Getting Started…Equipment Assemble Boiling Water and Pressure Canners Check dial gauges and rubber gaskets  Dial gauges must be checked each year! Inspect jars, rims & lids Purchase freezer containers Clean your dehydrator 25

26. Getting Started…Produce Start with tested varieties Harvest at the proper stage of maturity Discard diseased produce Rapidly chill harvested produce 26

27. Getting Started…Recipes Use ONLY up-to-date, research- tested recipes! Don’t (necessarily) do what your Mother told you!Don’t (necessarily) do what your Mother told you! Current canning instructionsCurrent canning instructions date from 1994 or later. Time to leave creativity behind!Time to leave creativity behind! 27

28. Canning and Preserving for Special Diets Choose recipes that don’t require sugar or salt for safetyChoose recipes that don’t require sugar or salt for safety Read the recipe carefullyRead the recipe carefully Don’t choose your own substitutionsDon’t choose your own substitutions  see www.uga.edu/nchfp/ www.uga.edu/nchfp/ 28

29. Happy Preserving! 29