Diapos Universidad de Utah CONSERVAS
Transcript of Diapos Universidad de Utah CONSERVAS
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Home FoodHome FoodPreservationPreservation
Principles ofPrinciples of
Fall 2008Fall 2008
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http://
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is alwaysjust a phone
call ormouse
click away!
http://extension.usu.edu
http://foodsafety.usu.edu
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Food Preservation Freezing
Dehydrating
Canning Boiling watercanning
Pressurecanning
Pickling
Jams & Jellies
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Food Safety No. 1 Priority Useonlyresearch
testedrecipes
USDA CompleteGuideto Canning
USU Fact Sheets
NCHFP
Ball BlueBook
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ResearchTested
Recipes
http://www.homefoodpreservation.com
http://www.freshpreserving.com
http://extension.usu.edu
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Whyfoodsspoil
Yeast
Molds Bacteria
Enzymes
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Safe Canning
Processing
temperature Processing time
Sealed lid
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Determining Safe Processing Acid level
Container& size
Preparation method
Consistencyoffood
Altitude
ResearchResearch
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Acid Level pH 4.6. or lower =
acidfood = BWC
processing pH above4.6 = low
acidfood = pressure
processing
Why?Why? botulism!botulism!
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High Acid Foods pH 4.6. or lower
UseBoiling waterBoiling water
cannercanner
Temperature
reaches 200-212F
Tomatoes, jams,fruits,BBQsauce,
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Low Acid Foods pH above4.6.
UsePressurePressure
cannercanner
Temperature
reaches 240-250F
Vegetables, meat,soups,etc.
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Containers Mason jars best
choice
4, 8, 16, and 32 oz.common
64oz. onlyfor juice
Mayo jarsokay
2-piece metal lids
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Raw Pack & Hot Pack
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Raw Pack & Hot Pack
Disadvantages:Disadvantages:
Floating foodFloating food
Air bubblesAir bubbles
Discoloration over timeDiscoloration over time
Disadvantage:Disadvantage:
Texture lossTexture loss
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2 PieceMetal LidsAlwaysuseAlwaysuse
new lidsnew lids
HandtightenHandtighten Too looseToo loose
(leaks)(leaks)
TootightTootight
(novacuum)(novacuum)
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Sealing
Remove airbubblesRemove airbubbles
WiperimWiperim
Preheat lid (softenPreheat lid (soften
sealing compound)sealing compound)
Attach lidAttach lid
AfterprocessingAfterprocessing
hearseal pophearseal pop
removescrew bandremovescrew band
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ConsistencyofFoodAffectsheat penetration
Liquid alwaysrequired
R
easonsomefoodscannot becanned
--cubesvsslices
--pumpkin butter
--no addedthickeners
--no pasta ornoodles
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AltitudeAffectstemperaturereachedAffectstemperaturereached
when boilingwhen boiling
Itistemp. reached andnottheItistemp. reached andnotthe
actionofboiling thatkillsactionofboiling thatkillsmicroorganismsmicroorganisms
Higheraltitudesneed longerHigheraltitudesneed longer
boiling watertimeorhigherboiling watertimeorhigher
pressuresin pressurecannerpressuresin pressurecanner
AlwaysusetestedAlwaysusetestedrecipe/processrecipe/process
Altitude
(infeet)
Temperature
whenwaterboils
10,000 194F
8,000 197F
6,000 201F
4,000 204F
2,000 208F
0 (Sea Level) 212F
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Whentocan
Lowqualityfoods make lowLowqualityfoods make low
quality preservesquality preserves
Always preservethefreshestAlways preservethefreshest
foods (withinhoursofharvest)foods (withinhoursofharvest) Beforecanning:Beforecanning:
---- Somefruits may be allowedSomefruits may be allowed
tofullyripenoffthevinetofullyripenoffthevine
---- Some meats may beSome meats may be
refrigeratedfor1refrigeratedfor1--2 days2 days
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Preparing Jars Wash jars beforeevery
useincleansoapywater
Rinsewell Sterilize jars and lidsin
boiling wateronlywhen
boiling watercanning less
than 10 minutes
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BoilingW
aterCanner Aluminum orporcelain-coveredsteel Flat bottom
Not morethan 2 widerthan burner Jarrackorbottom rackneeded
Steam cannersnotrecommended
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BoilingW
aterCanning1. Fill cannerhalfwaywithwater.
2. Preheatto 140F forraw pack and 180F forhot packed
foods.3. Loadfilled jarswith lidsintorack andthen lowerintowater.
4. Add more boiling watertocover jars at least 1 inch.
5. Turnheattohighestsetting until waterboilsvigorously.
6. Starttimeroncewaterboilsvigorously.
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BoilingW
aterCanning7. Coverandturndownheatuntil gently boiling.
8. Add more boiling waterasneeded.
9. Whentimeisup turnoffheat andremove lid.
10. Removefrom cannerandseton a towel at least
1 inch aparttocool.
11. After lidsseal (pop)removescrew bands.
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Pressure Canner Aluminum orsteel Lidwith gasket
Flatorconcave bottom Weightedordial gauge(checkdial gauge annually)
Pressuresafetyvalve Jarrack
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Pressure Canning1. Put 2-3 inchesofwaterincanner, lowerrackoffilled
and lidded jarsintocannerandfastencoversecurely.
2. Heatuntil steam escapesfrom vent port.3. Letsteam ventfor10 minutes,then placeweightonvent portorclose petcock. Allowto pressurize.
4. Begintotimewhenrecommended pressureisreached.
5. Adjustheattoregulate a steady pressureon gauge.
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Pressure Canning6. Ifpressuredrops belowrequired amount,resettimeto
zero.
7.W
hentimeiscompleted,turnoffheat and letthecannerdepressurize. DO NOTforce-cool thecanner-
mayresultinfoodspoilage.
8. Aftercannerisdepressurized,removetheweightfrom
thevent. Wait 2 minutes,remove lid and avoidsteam.
9. Remove jars and placeontowel orracktocool.
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Cooling Jars
DoNOT retighten lids
Cool atroom temp.12-24hourson a rack
ora towel
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Testing Seals
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Reprocessing
Ifany jarfailstoseal oris
suspectedofnot being fully and
properly processeditMUST be--immediatelyrefrigerated,then
reprocessed (full timewithnew
jarsor lidswithin 24hours)or
eaten
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Storing Canned Foods Removescrew band
Label anddate jar
Donot allowtofreeze
oroverheat
Shelf life: 12-18 mos.
boiling watercanned &
18-24 mos. forpressurecanned
Clean
Cool
Dark
Dry
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SpoilageofCanned Foods Checkforswollen lidor
seal breakage.
Whenopening look,smell,and listenforanything
unusual:
-- offsmells
-- spurting liquid
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Utah State Univ. Extension
Utah State Universityiscommittedto providing anenvironmentfreefrom harassment
andotherformsofillegal discrimination basedonrace,color,religion,sex,national origin,
age (40 andolder),disability, andveteransstatus. USUs policy also prohibits
discriminationonthe basisofsexual orientationinemployment and academicrelated
practices anddecisions. Utah State Universityemployees andstudentscannot, becauseofrace,color,religion,sex,national origin, age,disability,orveteransstatus,refuseto
hire;discharge; promote;demote;terminate;discriminateincompensation;or
discriminateregarding terms, privileges,orconditionsofemployment, against any person
otherwisequalified. Employees andstudents alsocannotdiscriminateintheclassroom,
residencehalls,orinon/offcampus, USU-sponsoredevents and activities. This
publicationisissuedinfurtheranceofCooperative Extensionwork, actsofMay 8 and
June 30, 1914,incooperationwiththe U.S. DepartmentofAgriculture, Noelle E. Cockett,Vice PresidentforExtension and Agriculture, Utah State University.
Authors: Judy Harris, Debra Proctor, and Brian Nummer
USU Cooperative Extension. August2008.
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