Canning Foods At Home-The Basics

• Destroy microorganisms
• Inactivates enzymes that can cause changes in color, flavor, and texture.
• Air is driven from the jar during heating (cooling vacuum seal is formed)

• Holds the lid on the jar
• Prevents re-contamination of the food
• Prevents air from drying out the food

• <4.6
• Generally all fruits
• Tomatoes and figs are borderline.
• Sauerkraut
• Food to which large amounts of acid are added

Specific amounts of citric acid or lemon juice must be added to increase acidity.

• pH > 4.6
• Generally all vegetables
• Meats
• Poultry
• Seafood
• Soups
• Mixtures of acid and low acid foods (spaghetti sauce-meat, veg and tomatoes)

• 1. Boiling Water Canning (212 F at sea level). Used for acid foods
• 2. Pressure Canning (at least 240 F). Used for low acid foods and acid/low acid mixtures.

Colstridium botulinum

It forms protective, heat resistant spores. These spores require higher temperatures for destruction in reasonable period of time.

• Conditions become favorable:
• 40-140 degrees F
• High moisture
• No air in jar
• Leads to: Spore germination and the formation of toxin-producing cells-BOTULISM

• Food can contain toxin without showing signs
• Symptoms usually occur within 12-72 hrs and include:
• -Digestive upset (In some cases)
• -Blurred, double vision
• -Difficulty swallowing, speaking and breathing
• -Death

• Spores won't germinate in acid environments
• Spores are destroyed when heated long enough at a specific temp.
• USDA recommends a canner temp of at least 240F at sea level for canning low acid foods.
• Pressure canner must be used for all low acid foods.

• 1. Food must be properly prepared and processed at the correct amount of time.
• 2. Canner must be accurate and operated correctly.
• 3. You may need to make altitude adjustments
• 4. Directions from a reputable source must be followed (USDA)
• 5. Up-to-date methods and information should be used. (Beware of granny's method)

• 1. Foods are prepared by a specific procedure.
• 2. The length of time it takes to adequately heat the coldest spot in the jar is determined.
• 3. Size of the jar, size of the food, consistency of the canning liquid, etc. all have an effect on how heat penetrates though the product

• 1. Adding extra sugar or fat.
• 2. Having food pieces larger than called for in directions
• 3. Adding thickeners

Heat-up and cool down in pressure canners is counted towards hear penetration so don't quick cool the canner!

• Raw Pack
• Hot Pack

• Often used for foods that lose shape when cooked.
• Place raw foods directly in jar. Boiling hot liquid is then poured over the food.
• Pack firmly, don't crush.
• Add jars carefully to canner.

• Preferred method for most foods.
• Food is cooked in liquid before packing. Cooking liquid poured over food in jar.
• Fewer jars needed.
• Less floating.
• Better color and flavor.
• Easier to pack, foods pilable.

Space in the jar between the inside of the lid and the top of the food or its liquid. Directions will identify correct headspace.

• 1/4"- Jellied fruit products
• 1/2"- fruits, tomatoes and pickles
• 1" to 1-1/4" low acid foods

• Food may bubble out during processing
• Deposit on rim may prevent proper sealing

• Food at the top is likely to discolor.
• Jar may not seal properly, because not all air may be forced from jar during process.

Spoilage

• Have about 6" of water simmering or hot in 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 at lease one or two inches. (Add more water if necessary).

Begin timing the process when a full boil is reached.

• 1. Turn of canner.
• 2. Remove lid and wait 5 min before removing jars.
• 3. Remove jars sstraight up out of canner and place on padded surface away from drafts.
• 4. Cool 12 to 24 hours, undisturbed.
• 5. Check seals
• 6. Remove rings
• 7. Wipe of jars before storing in a cool, dry, dark place.

• 1. Have 2" to 3" of water simmering or hot in canner.
• Hot Packed jars- Simmering Water
• Raw Packed jars- Hot Water
• 2. Place jars on rack in canner
• 3. Put lid on canner with weight off or petcock open
• 4. Exhaust 10 min - Steady stream of steam escaping
• 5. Close vent or petcock
• 6. Count time when correct pressure is reached
• 7. Turn off heat at end of processing
• 8. Let pressure drop to 0.

• 1. Wait about 2 min after pressure drops to 0 to make sure no pressure remains.
• 2. Remove weight or open petcock. Wait 10 min
• 3. Open canner.
• 4. Remove jars to padded surface or rack
• 5. Cool jars 12 to 24 hours, undisturbed.
• 6. Check that jars have sealed.

• 1. Listen for a "pop"
• 2. Lid curved inward, wont move when pressed
• 3. Clear ringing sound when tapped.

• 1. Store in a cool, dry, dark place
• 2. Avoid temperature extremes
• 3. Use within 1 yr. for best quality