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Home FoodPreservation 101
Prepared: June 20091
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MODULE 1
Introduction toHome Canning
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MODULE 1: Units Why are we canning in the 21stcentury
Canning Trends
Specific Concerns with Canning Foods at
Home
Credible Instructions
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Why are We Canning in
the 21stCentury
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Canning History Lesson Canning dates to late 18th century in France.
Napoleon Bonaparte, concerned about keeping his
armies fed, offered cash for developing a reliablemethod of food preservation.
Nicholas Appert won the prize, 12,000 francs, in1809 when he submitted his method of food in
glass bottles (Kovel and Kovel, 2007).
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Canning History Appert used glass jars sealed with wax and
reinforced with wire.
Took 14 years to develop.
Peter Durand, replaced the breakable glass
bottles with cylindrical tinplate canisters.
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Basics havent changeddrastically
The basic principles have not changed
dramatically.
Heat sufficient to destroy microorganisms. Foods packed into sealed, or "airtight" containers.
The canned foods are then heated under steam
pressure at temperatures of 240-250F (116-121C).
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The Basics Louis Pasteur provided the explanation for
canning when he was able to demonstrate that thegrowth of microorganisms is the cause of food
spoilage (Lund et al. Eds. 2000).
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Commercially Canned Foods Historically:
Relatively safe
Only 4 outbreaks in 40 years, last one was in
1974
Before.
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Recent Illnesses September 2008
Botulism
Ohio man and his grandson were hospitalized as a
result of botulism toxin poisoning caused byimproperly canned green beans.
2007
Virginia couple died after eating improperly canned
foods that also contained botulism toxin.
Physician
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Recent Illnesses February 2009
Woman in her 30s and two children under 10
fell ill from eating improperly-canned greenbeans from a home garden.
The woman is reportedly recovering slowly and
remains on a ventilator.
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Canning Trends
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Home Food Preservation Home canning continues to be a popular
means of preserving food at home (Andress
et al, 2002).
Fruits and vegetables make up the majority
of home preserved foods.
Meats (especially game) and fish are alsopreserved.
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National Phone Survey ofCanners 2005)
58% of home canners are between 35-64
years of age
27% are 65 and over
15% are under 35 (Dsa et al., 2007)
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Home Canning Survey Majority of home canners have reported not
following science-based home preservation
methods. Receive much of their home preservation
information through friends and family.
Only 45% of respondents thought that homecanned foods could be spoiled withoutobvious signs of spoilage.
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Home Food Preservation Local
Economy
Personal
Business opportunity
Connection to food
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July 22, 2008New York Times
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Spot the Mistake
Celebrity Chefs
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Eat Local: MovementStresses Safety"Buying locally is much safer
than just eating food that
has been purchased en
masse from god knows
where."
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Organic = Healthy?!
"I eat organic food
and drink only
green teagallons
of it when Im
writing. I smoke
cigarettes, butorganic ones
Organic Stylemagazine March 2005
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Food Preservation Trends Tuscaloosa Farmers Market
Allows selling home-made jams and jellies,
but NOT certain canned goods due to fearof botulism.
Prohibited are low-acid foods, such as green
beans.
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Home Canned Foods as aBusiness
Home canned soup, sold to a PA woman in 2007.
Woman tested positive for botulism, as did the
soup.
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Recent headlines Let us grow our own food to eat better, save
money (W-S Journal, April 4, 2009)
More Alaskans trying to keep food source local(Fairbanks Daily News-Miner, April 5, 2009)
Locals jump on national gardening trend
(Northwest Arkansas times, April 5, 2009)
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Growing, Preparing,Storing Own Food
Seed sales up 10-15%.
Families with gardens expected to increase
40+% in 2009.
"As the economy goes down, food
gardening goes up," says Bruce Butterfield,
the group's research director. "We haven'tseen this kind of spike in 30 years."
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Younger DemographicMay not have even seen home canning before
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Specific Concerns
with Canning at Home
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Storing Jars Canned foods can be stored for up to 18
months to retain optimal quality.
Store canned foods in a cool, dryenvironment that is between 50 and 70oF.
Non-pathogenic thermophilic bacteria can
grow if the jars are not stored properly.
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Unsafe Canning Methods Open kettle
Oven canning
Dishwasher
Addition of aspirin
Steam canners
Microwave oven canners
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Credible
Instructions
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Canning Books So Easy to Preserve, University of Georgia
Ball Blue Book, Alltrista
How to Dry Foods, Deanna DeLong
The Joy of Winemaking, Terry Garey
Canning & Preserving without Sugar,
Norma MacRae
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Canning Websites National Center for Home Food Preservation
www.uga.edu/nchp
Food Safety Websitewww.foodsafetysite.com/consumers/resources/
Alltrista Consumer Products
www.homecanning.com/usaOR 1-800-240-3340
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http://www.uga.edu/nchphttp://www.foodsafetysite.com/consumers/resources/http://www.homecanning.com/usahttp://www.homecanning.com/usahttp://www.foodsafetysite.com/consumers/resources/http://www.uga.edu/nchp -
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MODULE 2
Home Canning
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MODULE 2: Units Principles of Canning
Two Methods of Canning
Packing Methods
Canning Equipment
Processing Time
Boiling Water Processing
Pressure Canning Processing
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Principles of Canning
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Canning Basics Food is placed in a canning jar and heated
to a temperature that destroys targeted
microorganisms. Heat also inactivates enzymes that cause
spoilage.
Air is driven from the jar during heating.As the jar cools a vacuum seal is formed.
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Commercial Sterility All pathogens, spoilage bacteria, molds, and
yeast are killed.
Those that survive are thermophilic bacteriathat cause spoilage but not illness.
Some produce gases.
Some produce bad odors.
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Vacuum Seal
Holds the lid on the jar.
Prevents recontamination of the food.
Prevents air from drying out the food.
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Two Methods of Canning
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Two Methods of CanningBoiling Water Canning
Used for high-acid foods
Pressure Canning
Used for low-acid foods.
Can also be used for high-acid foods but might
result in a soft texture.
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High-Acid Foods pH < 4.6) All fruits, except for:
figs
tomatoes, and melons
Rhubarb
Fermented pickles, such as sauerkraut
Acidified foods, such as pickles and tomatoes
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Low-acid Foods pH > 4.6) All vegetables, except for rhubarb
Meats
Poultry Seafood
Soups
Mixed canned foods (low-acid + high-acid)
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Why Two Methods ofCanning?
Yeast, molds, and most bacteria are killed at
boiling temperatures -- 212F at sea level.
C. botulinum forms spores that require higher
temperatures for destruction in a reasonable period
of time -- usually 240F or above at sea level.
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Clostridium botulinum Clostridium botulinumbacteria are found naturally
in soil and water. Seven known types, but only A, B, E and F cause
illness in humans.
This bacterium can produce heat-resistant spores.
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C botulinum-- GrowthTo germinate, the spores need the following
conditions:
anaerobic environment low-acid food
temperature between 40F and120F
relatively high moisture
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C botulinum -- GrowthOptimal conditions might be found in:
Home canned foods
Smoked fish and sausage
Foil-wrapped baked potatoes sitting at room
temperature
Packaged mushroomsPot pies and other foods in gravy
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Botulinum Toxin The botulinum toxin, one of the deadliest known,
causes botulism.
1 mg can kill 655 tons of mice. Food can contain toxin without showing any signs.
Antitoxin available, but slow recovery. Permanent
nerve damage possible.
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Botulism -- SymptomsSymptoms usually appear within 12 to 72 h
after eating contaminated food:
Digestive upset (in some cases) Blurred, double vision
Difficulty swallowing, speaking, and breathing
Possible death from suffocation 10-35% mortality rate
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Preventing Botulism Spores do not grow in high-acid foods.
Spores killed when low-acid foods heated
long enough at a specific temperature.
Process low-acid foods in a pressure canner,
which can reach a temperature of 240F.
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Preventing Botulism Prepare and process food according to
instructions in a tested recipe.
Canner gauge must be accurate andproperly used.
Use only high quality raw ingredients.
If toxin is suspected, detoxify food beforediscarding. The toxin is destroyed by
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Improperly Canned Foods Never consumer improperly canned foods.
Throw outdo not feed to animals.
Boiling will not always adequately destroy
toxin.
When cleaning up surfaces contaminated by
unsafe canned foods, prepare a 1:5 bleach towater solution.
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Packing Methods
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Raw Pack For foods that lose shape when cooked.
Place raw food directly in jars. Pour boiling hot
liquid over the food. Pack firmly, do not crush.
Add jars carefully to warm canner to prevent jar
breakage from heat shock.
Preheat water to 140oF before putting raw-packed
foods into boiling water bath.
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Hot Pack Preferred method for most foods.
Food is cooked in liquid before packing. Cookingliquid is then poured over food in jar.
Less floating of food pieces in the jar.
Better food color and flavor.
Easier to pack, foods more pliable
Heat in preparing kills some microorganisms. Preheat water to 180oF before putting into boiling
water bath.
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Pressure Canners Flat rack in bottom
Pressure regulator or indicator:
Dial or weighted gaugeOlder models have petcocks
Ventpipe for pressurizing
Safety valves or overpressure plugs
Safety locks when pressurized
Rubber gaskets in lid (metal to metal seal)
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Replacement Parts Dial gauges, when inaccurate
Gaskets (sealing rings)
Every 2 years usually
Rubber overpressure plugs
Every 2 years
Vent pipes if clogged
Air vent/cover lock from lid
Weighted gauges or dead weight if lost
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Processing Time
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Processing SchedulesDefinition:
Length of time at a specific temperature that a
food must be processed.
Affected by:
pH value of the food
Composition of the food
- Viscosity- Tightness of pack- Convection vs. conduction transfer of heat
- Starches, fats, bones
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Affected by:
Preparation style of food
Initial temperature of food as it is filled into jar Temperature of processing
Size of jar
Shape of jar
Processing Schedules
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Significance of HeatPenetration
Processing time is affected by whether food
heats by convection, conduction, or a
combination of both. Heat penetration studies used to scientifically
determine safe processing times.
The cold spot in the food must reach thecorrect temperature for the correct length of
time to destroy target pathogens.
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Heat PenetrationFollow recipe exactly.
The following slows heat penetration:
Extra sugar or fat
Oversized food pieces Added thickeners
Use recommended canners.
Heat-up and cool-down times in pressurecanners are counted toward sterilizing value of
the process. Do not rush them.
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Processing Time Each food and preparation style has its own
processing time so always use a tested recipe.
Time differs with size of jar. Too little = underprocessingspoiled or
unsafe food
Too much = overprocessing
overcooked
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Pressure Increases Temperature Heat food to 240oF to destroy botulinum
spores. Cannot achieve this in boiling water.
The only safe way to can low-acid foods is
with pressure.
Temperature of 240F or above needed for
reasonable processing times
10 psig = 240F at sea level
15 psig = 250F at sea level
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Altitude Adjustments All canning instructions based on
processing at sea level0 to 1,000 feet.
As altitude increases, temperature decreasesat a given pressure so increase pressure forpressure canning and increase time forboiling water bath canning.
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Altitude Adjustments Process low-acid food in a dial gauge:
0-2000 feet = 11 pounds pressure2001-4000 feet = 12 pounds pressure
4001-6000 feet = 13 pounds pressure
6001-8000 feet = 14 pounds pressure
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Altitude AdjustmentsProcess low-acid food in a weighted gauge:
0-1000 feet = 10 pounds pressure
At altitudes above 1000 feet, process at 15 poundspressure.
Boiling water bath processing:
Increase time to process because water boils at alower temperature.
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Boiling Water
Processing
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Boiling Water Bath Have water simmering (180oF) in canner,
high enough to cover jars when filled (aboutsix inches for most loads).
Hot packed jars = simmering waterRaw packed jars = warm to hot water
Place jars on rack in canner.
Add more hot water if necessary, once jarsare in canner. (Never pour hot water directlyonto raw-packed jars).
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Boiling Water Bath Start counting processing time after water
returns to a full boil.
Adjust processing time for altitudes over1,000 feet.
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Boiling Water Bath If processing foods for more than 30
minutes, water should be two inches over
jars when process begins. If water stops boiling at any time during
process, bring the water to a boil and begin
the process over.
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Pressure Canning
Processing
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Pressure Processing Have 2 to 3 inches of water simmering or
hot in canner.
Hot packed jars = simmering waterRaw packed jars = warm to hot water
Place jars on rack in canner.
Put lid on canner with weight off or petcockopen.
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Pressure Processing Exhaust canner for 10 minutes.
Close vent or petcock.
Start counting processing times whencorrect pressure is reached.
Adjust pressure for altitude, if needed.
Turn off heat at end of processing. Let pressure drop to 0 psig naturally.
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Pressure Processing Wait two minutes after pressure drops to 0 psig.
(For some canners, check that locks in handlesare released.)
Remove weight or petcock.
Open canner. Watch steam!
Remove jars to padded surface or rack.
Cool jars 2 to 24 hours, undisturbed. Check that the jars have sealed.
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MODULE 3
Canning High-AcidFoods
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MODULE 3: Units Definition of a High-Acid Food
Preparing Foods for Canning
Acidifying Tomatoes
Canning High-Acid Foods
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Definition of a
High-Acid Food
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High-Acid Foods pH < 4.6) All fruits, except for:
figs
tomatoes, and melons
Rhubarb
Fermented pickles, such as sauerkraut
Acidified foods, such as pickles and tomatoes
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Preparing Foods for
Canning
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Selecting Fruits andTomatoes for Canning
Choose firm, ripe products.
Do not use overripe fruits.
Gather or purchase only what you are able
to can within 2 to 3 hours.
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Washing Fruits andTomatoes for Canning
Dirt contains many microorganisms hardest
to kill. Wash everything, even foods to be peeled.
Use several water changes.
Lift the food, do not soak.
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Preventing Fruit Darkening
1 teaspoon (3000 mg) ascorbic acid added
to one gallon of water Commercial ascorbic acid mixture
Heating the fruit
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Preventing Fruit DarkeningThe following do not work as well:
Citric acid solution
Lemon juiceSugar syrup
Salt/vinegar solution
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Canning Liquids for FruitsSweet syrup, water or juice can be used.
Sweet syrup:
Helps retain shape, color, and flavor of fruit.Notneeded for safety
Mix sugar with water or juice, heat to dissolve sugar.
Proportions of sugar to liquid given in publications.
Up to 1/2 the sugar can be replaced by corn syrup ormild flavored honey. (Use more corn syrup if bland.)
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Canning Liquids for FruitsJuice Packs:
Commercial unsweetened apple, pineapple, or
white grape juice.Juice can also be extracted from fruit being
canned or from the above fresh fruits.
Extracting juice:
Thoroughly crush ripe, sound fruit. Heat to
simmering. Strain.
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Canning Liquids for Fruits
Artificial Sweeteners:
Add just before serving
Saccharin-based sweeteners turn bitter
Aspartame-based sweeteners lose flavor
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Acidifying Tomatoes
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Acidifying Tomatoes pH between 4.0 - 4.6 (borderline)
Even if pressure processing, tomatoes must be
acidified.
For Pints:
1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid
For Quarts:
2 tablespoon bottled lemon juice or 1/2 teaspoon. citric acid
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Acidifying Tomatoes
Add directly to jar before filling.
If too acid tasting, add sugar.
Use 4 tablespoons vinegar per quart or 2
tablespoons per pint. However, flavor
might be off.
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Salt Salt is only used for flavor in canned
tomatoes and vegetables.
It can be omitted because does improve thesafety of the final product.
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Canning High-Acid
Foods
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Canning High-Acid Foods Heat canner with about six inches of water
to simmering.
Treat new lids. Wash jars.
Select and wash high quality raw product.
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Canning High-Acid Foods Fill jars either hot pack or cold pack:
hot pack (food and liquid heated before filling)
cold pack (raw food put in jar and boiling liquidpoured over it)
Leave appropriate headspace.
Remove air bubbles.
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Canning High-Acid Foods Wipe rim of jars.
Adjust lids.
Lower jars slowly into canner.
Count processing time when the water
returns to a boil.
Remove jars to a padded surface.
Cool away from drafts, 12 to 24 hours.
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Canning High-Acid Foods
Check seals.
Remove screw bands.
Label.
Store.
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Headspace Space in the jar between the inside of the lid
and the top of the food or its liquid.
Check canning directions for that correct
headspace for each food.
Usually: 1/4 for jellied fruit products
1/2 for high-acid foods, such as fruits,tomatoes, and pickles
1 to 1-1/4 for low-acid foods
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HeadspaceToo little:
Food may bubble out during processing.
Deposit on rim may prevent proper sealing.
Too much:
Food at the top is likely to discolor.
Jar may not seal properly, because processing
time not long enough to drive all the air frominside the jar.
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Closing the Jars Remove air bubbles.
Re-adjust headspace if necessary.
Wipe jar rims.
Adjust two-piece lids, fingertip-tight.
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MODULE 4
CanningLow-Acid Foods
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MODULE 4: Units Definition of Low-Acid Food
Principles of Pressure Canning
Pressure Canners
Troubleshooting
Storing Canner
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Definition of a
Low-Acid Food
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Low-Acid Foods pH >4.6) All vegetables, except for rhubarb
Meats
Poultry
Seafood
Soups
Mixed canned foods (low-acid + high-acid)
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Principles of Pressure
Canning
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Pressure Canning Food is placed in a canning jar and heated
to a temperature that destroys targeted
microorganisms. Heat also inactivates enzymes that cause
spoilage.
Air is driven from the jar during heating.As the jar cools a vacuum seal is formed.
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Pressure Canning C. botulinum can grow in anaerobic
environments, such as canned foods.
Forms spores that require highertemperatures for destruction in a reasonable
period of time -- usually 240F or above at
sea level. 240oF can only be achieved under pressure
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Pressure Canning Follow the directions exactly as outlined in a
credible source. Changing the instructions could
result in an unsafe product.
No mashed foods can be safely processed.
All foods must be peeled except for tomatoes.
Apples must also be cored because the can core
can contain hydrogen cyanide.
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Soups Soups can be safely prepared.
When filling the jar, fill the jar one-half full
of solids. Fill the remainder with liquid.
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Pressure Canners
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Two Types of PressureCanners Pressure canner is:
Specially made heavy pot that has a lid that can be
closed tightly to prevent steam from escaping. Two types of pressure canners:
Dial-gauge canner (operate at 11 pounds pressure)
Weighted gauge canner (operate at 10 poundspressure)
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Pressure Canners Dial Gauge (11 pounds pressure)
Dial indicates pressure inside body of canner
Must be checked for accuracy each year.
More flexibility in altitude adjustments - smallpsig adjustments
Has dead or counter-weight to close open ventfor pressuring
Not to be used for indicating pressurePressure is increased or decreased by adjusting
burner heat.
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Pressure CannersWeighted Gauge (10 pounds pressure)
Regulates pressure inside the canner.
Open vent is the same one that pressureregulator fits.
Will continue to allow some air to be releasedfrom canner during process.
Cannot be tested for accuracy.Altitude adjustment requires increase of 5 psig
pressure.
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Pressure CannersWeighted Gauge
One piece Fitting for 5, 10, or 15 psig
Do not use dead- or counter-weight from dial gaugecanner or pressure cooker
Mirro: jiggles 2 to 3 times per minute
Three piece
Number of pieces used determines 5, 10, or 15 psig Presto: rocks gently throughout entire process
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Pressure Canner -- First Use Some parts may need assembling; see
manufacturers directions.
Become familiar with parts and their functions.
Clean to remove manufacturing oils.
Lightly coat the exposed gasket and lugs on the
canner bottom with cooking oil.
Before eachuse, clear and open vent pipes.
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Venting the Canner Also called 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 exhausts air so processing takes place in a
pure steam environmentprocessing times for a pure steam environment
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Venting the Canner Some manufacturers of weighted gauge canners
say venting is not necessary.
USDA recommends venting allpressure canners
Without proper venting, up to 30% of the
sterilizing value of a 20-minute process may be
lost.
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Venting the Canner Steam must flow freely from the open
ventport in the lid for 10 minutesprior to
pressurizing.After putting filled jars in the pressure canner,
fasten the lid in place.
Leave the ventport open.
Pipe where weighted gauge or deadweight will go
Turn the heat on high.
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Venting the CannerWhen water boils, steam will begin coming out
of open vent.
Wait until there is constant, strong funnel of
steam, then start timing 10 minutes.
At the end of the 10 minutes, place weight in
place to start pressurizing the canner.
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Pressure Canner
Processing
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Pressure Canner Processing Use 1-inch headspace in jars.
A few products use 1-1/4 inches
Simmer 2 to 3 inches of water in canner.
Hot packed jars = simmering water
Raw packed jars = warm to hot water
Place jars on rack in canner.
Put lid on canner with weight off or petcock
open.
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Pressure Canning Exhaust canner 10 minutes.
Close vent or petcock.
Start counting processing time when correct
pressure is reached.
Adjust pressure for altitude, if needed.
Turn off heat at end of processing. Let pressure drop to 0 psig naturally.
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Opening the Canner Turn off heat at end of process
Let jars cool in canner untilpressure has dropped to 0
depressurized.
Wait ten minutes after depressurized. Tilt canner before opening so steam is pushed away from
your face. The steam, water, and jars in the canner will
still be veryhot, even bubbling or boiling.
How to open varies depending on the type of pressurecanner being used.
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Opening a Dial-gauge
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CannerDial Gauge
Watch needle on dial.
After it reads 0 psig, carefully remove theweight.
If there are piston locks in the lid or handle, see that
they have also opened.
Wait 10 minutes, then open lid.Remove jars from canner.
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Opening the CannerWeighted Gauge
Time the cooling process. Heavy-walled older canners -- 30 minutes
for pints; 45 minutes full of quarts
Thinner wall, newer canners -- 20 to 30minutes
If piston locks in the lid/handle, open.
Remove the gauge. Wait 10 minutes, then open lid. Remove jars from canner.
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Troubleshooting
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Testing Dial Gauges Accuracy of gauge essential to safety of the
canned food.
Two ways:Maximum thermometer
Comparing to master dial gauge, such as Presto
1 pound error in a 20-minute process causes
over 10% decrease in sterilizing value.
2 pound error a 30% decrease
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Loss of Pressure Drop in pressure during processing means the
sterilizing value of the process will be decreased
Foodborne illness and/or spoilage could result
If pressure drops below target any timeduring the
processing time, bring the canner back to pressure
andstart timing the process over from the
beginning.
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Fluctuating Pressure Large and/or quick variations in pressure
during processing may cause loss of liquid
from jars. If the variation is a drop in pressure after
process has begun, the process must be re-
started.
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Force Cooling CannersDone by:
cooling the canner with running cold water
opening the vent port before canner air cools to 0 psig
covering with wet towels
putting in cold air draftsMight result in:
Food spoilage
Unsafe food due to underprocessing
Loss of liquid from jars
Seal failures
Warping of canner lid
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Storing Canner
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Storing Canner Wash and thoroughly dry canner, lid, and gasket. Do not
put lid in water.
Older canners -- remove removable petcocks or safety
valves. Wash and dry. Reassemble.
Clean openings by running clean pipe cleaner or thingstrips of cloth through them.
Store canner with crumpled clean paper or paper towels in
it; do not fasten cover
Wrap cover in paper and turn upside down on the cannerbottom.
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MODULE 5Pickling
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MODULE 5: Units Types of Pickles
Making Non-fermented Brined Pickles
Making Fermented Making Fresh Pack Pickles
Other Ingredients
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Types of PicklesBrined Pickles
Fermented
Non-fermented -- cured in brine several weeks.
Fresh Pack or Quick Process Pickles
Combined with hot vinegar and spices
Fruit Pickles Whole or sliced fruits simmered in spicy, sweet-sour
syrup
Relishes Chopped fruits and vegetables cooked with seasonings
and vinegar
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Brined vs. Fermented
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Pickles Brined
Cured in a brine (salt and water) for one or
more weeks.
Curing changes color, flavor, and texture.
If not fermented, acid (vinegar) added later.
Fermented
Lactic acid produced during fermentation
preserves product.
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Curing vs. Fermenting Curing:
Decreases the water activity
Fermenting:
Increases the pH
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Non-fermented Brined
Pickles
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Non-Fermentation Brining Quick and easy.
Acid is added in the form of vinegar to prevent
botulinum growth.
May be brined a short time, to draw water from
cucumbers. This allows cucumbers to absorb morepickling solution.
To preserve vegetables for later use in pickling orother recipes.
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Non-Fermentation Brining Fermentation is prevented by using:
correct combination of salt and vinegar
a very high salt brine Desalt before use.
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Desalting or Freshening Soak in equal parts of vinegar and water
OR
Simmer in several changes of water and
then soak for 12 to 14 hours.
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Non-Fermentation Brining These are only half-pickled:
Something else has to be done, such as adding
vinegar
Often used with vegetables that do notferment well because of their low sugar
content (carrots, cauliflower, celery, corn,
peas, and snap beans). Imparts a brined taste.
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Non-Fermentation Brining Steps basically same as fermentation, but
must be desalted and prepared for eating or
pickling at end.
Salt-Vinegar Brining:
cucumbers, onions, peppers, carrots,
cauliflower, celery, corn, peas, snap beans
4-1/2 cups salt, 1 pint vinegar, and 1 gallonwater
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Non-Fermentation Brining
High-Salt Brining
cucumbers, carrots, cauliflower, greentomatoes, onions, peppers, and snap beans
1-1/2 to 2-1/2 cups salt and 1 gallon water
depending on vegetable.
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Fermented Pickles
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Changes during FermentationCarbohydrates
sugaracid
Colorbright greenolive or yellow green
Tissue
chalky-whitetranslucent
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IngredientsProduce
Use fresh, tender vegetables and firm fruit.
Use recommended pickling varieties.
Use unwaxed cucumbers.
Store produce in refrigerator or cool, well-ventilated place if not used immediately.
Wash produce in cold water and remove 1/16inch slice from blossom ends from cucumbers.
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Salt in Fermentation
Used to selectively control microorganisms.
Allows lactic acid bacteria to multiply andproduce lactic acid.
Use pure granulated pickling salt.
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Salt in Fermentation Do not use table salt.
Non-caking ingredients may cause cloudiness
and interfere with fermentation
Iodine may cause pickles to be dark
Do not use rock salt.
Not food grade
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Sauerkraut Shred five pounds of cabbage at a time.
Add three tablespoons of salt/five pounds.
Pack in container so rim is four to five inches
above cabbage.
If juice not cover cabbage, add boiled and cooled
brine (1-1/2 T salt/quart water).
Weight down cabbage.
Store at 70 to 75oF for 3 to 4 weeks.
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Fresh Pack Pickles
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Fresh Pack Pickles Covered with boiling hot pickling liquid
(vinegar, spices, and seasonings)
Sometimes brined for several hours,drained, and then covered with pickling
liquid.
Must be processed in a boiling water bath. Better flavor if stand for several weeks.
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Vinegar Use cider or white vinegar or 5% acidity
(50 grain)
Grain = 10xs number of grams of aceticacid/100 ml vinegar
40 grain = 4 grams/100 ml
Difficult to know activity in homemadevinegar
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Vinegar
Cider vinegar -- good flavor and aroma
White distilled vinegar -- for light coloredfruits and vegetables for clear color.
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Flavored Vinegar Only use glass containers.
If use screw caps, wash in hot soapy water,
rinse, and scald in boiling water. Allow 3 to 4 sprigs per pint (2 cups) vinegar
Use very fresh herbs for best flavor. If use
dried use 3 tablespoons only. Keep for up to three months in cool storage.
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Other Ingredients
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Sugar
Use white granulated or brown (for color).
Use honey, corn syrup and saccharin only ifspecified in recipe (can cause off-flavors).
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Spices
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Use fresh for best flavor.
Use whole spices tied in spice bag (ground
spices can cause cloudiness). If you must use substitute, use:
1/2 as much dry
1/8 as much ground
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Firming Agents
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Lime -- calcium hydroxide
Alum -- aluminum sulfate, aluminum
potassium sulfateMakes pickles crisp
Not need if good quality ingredients and up-to-
date methods are used
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Water
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Use soft water for briningHard water may interfere with formation of acid
and prevent pickles from curing properly.
Soft water:Boil water for 15 minutes.
Remove from heat, cover. Let stand for 24 hours.
Remove scum from top.Slowly pour off water so sediment is not
disturbed.
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Water
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Iron - discoloration
Calcium - shriveling
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Lime
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Use only lime that is food grade.
Food grade lime may be purchased in
grocery stores as pickling lime. Do not use agricultural, burnt or quick lime
not calcium hydroxide
not food grade
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Lime
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Lime binds with pectin substances to form
insoluble calcium salts
Problem: if not properly used, can raise pHof final product so that it is no longer safe.
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To Use Lime Properly
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Soak cucumbers in lime water solution from
12 to 24 hours.
Follow strict rinsing procedure. Excessive lime must be removed to make
safe pickles.
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Removing Excess Lime
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Drain lime-water solution.
Rinse cucumbers.
Soak in fresh water for 1 hour. Repeat rinsing and fresh water soaking step
2 more times.
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Alum
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Can be used in fermented pickles, but is not
necessary.
Can cause digestive disturbances if toomuch is used or it remains in the
cucumbers.
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Utensils for Brining
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Stainless steel - expensive
Crock or stone jar
Unchipped enamel-lined pan
Large food-grad plastic jars
Large glass jars
Weight to hold vegetables in brine (heavyplate or plastic bag filled with brine)
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For Heating
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Use utensils of unchipped enamelware,
stainless steel, aluminum or glass.
Do not use copper, brass, galvanized or ironutensils.
Reaction with acids or salts that causes colorchanges or formations of undesirable
compounds Use wooden or stainless steel spoons.
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Steps in Fresh Pack
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Pickling Soak in ice water, boiling water or simmer
in water or pickling liquid. Drain.
Pack in jars.
Cover with hot pickling liquid. Process.
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Processing
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Destroys organisms that cause spoilage andinactivates enzymes that can affect color,flavor, and texture.
If no time is given, process for 10 minutes. To help prevent softening in cucumberpickles:Pack room temperature product
Cover with 165F to 180F liquid.Process at 180F for 20 minutes.
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Remedies for Pickling
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Problems Soft or slippery pickles
Strong, bitter taste
Hollow pickles Shriveled pickles
Scum on the brine surfaces when curing
cucumbers.
So Easy to Preservepp. 184-185
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MODULE 6Jellied Products
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Types of jellied products
Principles of Jelly Making
Jelly-making Equipment Preparing Fruit to Make Jelly
Making Jelly with No Added Pectin
Making Pectin Added Jelly
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Making Jelly without Added Sugar
Making uncooked Jams and Jellies
Making Microwave Jellies
Filling and Processing Jars Storing Jellied Products
Using Other Sweeteners to Make Jellied Products
Jellied Product Problems
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Types of Jellied
Products
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Jelly-- firm gel from juice
Jam-- sweet spread - crushed fruit
Preserve-- whole fruit pieces - uniform sizeConserve-- nuts - 2 or more fruits, raisins,
coconut
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Jellied Products
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Marmalade-- Citrus added
Fruit Butter-- Spread - fruit pulpFruit Honey-- Consistency of honey - from
juice
Fruit Syrup-- Sweet thickened juice
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Classifications of Jellied
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ProductsNo pectin added
Also called long-boil
Requires full sugar
Pectin addedWith full sugar
With reduced sugar
With no sugarUncooked = freezer jams
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Principles of Jelly
Making
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Gel Formation
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Fruit
Sugar - Pectin - Acid
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Ingredients
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All four needed to form gel.
Fruit
FlavorSome or all pectin
1/4 slightly under-ripe to 3/4 ripe
Only ripe fruits are canned and frozen
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Ingredients
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SugarCane or beet sucrose
No dextrose
Preservative effect
Flavor (sweetness)
Too much sugar for amount of pectin: weak gel
Too little: tough
Best concentration of solids is 65% Can use corn syrup or honey but...
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Ingredients
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Pectin
Occurs naturally in fruit (heat activates).
Concentrated in skins and cores.Amount varies with fruit and maturity.
O.5 to 1.0% pectin produces good gel.
Powdered and liquid pectins are not
interchangeable.
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Ingredients
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Overcooking destroys.
Commercial pectin is made from apples or
citrus.
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Ingredients
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AcidpH of 3.2 gives good gel, if ratio of pectin and
sugar is also just right.
Higher in under-ripe and tart fruits.Flavor (tartness).
Helps control crystals during storage.
Added with commercial pectinlemon juice,vinegar, citric acid, lactic acid, tartaric acid.
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Acid Test
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Mix together and taste:
1 teaspoon lemon juice
3 tablespoons water
1/2 teaspoon sugar
Taste your fruit juice.
Should be equal in tartness.
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Pectin and Gel Formation
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Optimum Pectin Concentration = 1.0%
Optimum Sugar Concentration = 67.5%
Optimum pH Value = 3.2
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Pectin Molecule
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Threadlike carbohydrate molecule made up
of galacturonic acid
derivative of galactose
Negatively charged ions along the molecule
repel each other, keeping molecules apart in
natural state.
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Forming a Gel
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Molecules must crossbond.
When acid is added/present:
H
+
ions attach to O
-
ions.Molecules crossbond because no more
negatively charged ions to repel each other.
Water is tied up among the bound pectin
molecules.
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Forming a Gel
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When sugar is added:
Acts as a dehydrating agentAttracts (binds) additional water so less is
available to pectin
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Tests for Pectin Content
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Cooking Test
1/3 cup juice + 1/4 cup sugar
Heat, stir, dissolve sugar
Boil rapidly until it sheets from spoon
Pour in bowl or jelly glass and cool
If cooled mixture is jelly-like, it will gel
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Tests for Pectin Content
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Alcohol Test
1 teaspoon juice
1 T rubbing alcohol
Gently stir or shake in closed container
Solid jelly-like mass forms if enough pectin to
gel
Can pick up with fork
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Tests for Pectin Content
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Jelmeter (for making cooked jelly)Calibrating glass tube
Capillary
Measures distance juice flows in tube in 1
minute
Calibration indicates if pectin must be added, orif too much pectin must be diluted with water
If enough pectin for a gel, tube also indicateshow much sugar to add per cup of juice
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Jelly-Making Equipment
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Equipment
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Measuring equipment
Bowl for sugar
Heavy, metal saucepan -- large enough for
boiling mix
Metal spoons
Ladle
Jar funnel
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Equipment
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Jars and lids
Boiling water canner with rack Jar lifter
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Preparing Fruit to
Make Jelly
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Preparing the Fruit
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Approximately 1 pound prepared (washed,
trimmed, cut) fruit = 1 cup juice.
Use fruit immediately.
Do not refrigerate longer than one day.
Discard over-ripe or rotten fruit.
Use 1/4 underripe fruit and 3/4 just-ripefruit, if no pectin is used.
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Preparing the Fruit
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Wash fruit, lifting out of water. Do not
soak.
Remove stems and blossoms.
Do notremove skins, core, or pits (high
pectin concentration).
Cut as recipe indicates.
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Extracting the Juice
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Place prepared fruit and cold water in
saucepan (soft berries can be crushed and
no water added).
Bring to boil on high heat.
Reduce heat.
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Extracting the Juice
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Cook until fruit is soft.
Grapes, berries:
10 minutes
Apples, hard fruits:
20-25 minutes
Do notovercook
Destroys pectin, color, and flavor
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With or Without?
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Without Added Pectin:Long boiling time with fruit and sugar
Less added sugar
Loss of flavor from long boiling
With Added Pectin:Greater yield from measure of fruit
Fresher fruit flavor, but some flavor may bemasked
Better colorLess chance of failure
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Commercial Pectins
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No doneness tests
Time cooking carefully
Uniform results, quality
Store finished gel in cool, dry place
Use within 1 year
Powdered and liquid pectin are not
interchangeable in recipes
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Making Jelly with No
Added Pectin
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Jelly With No Added Pectin
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Bring extracted juice to boil (6 cups max)
Add sugar immediately; stir until dissolved
Gives time for inversion of sugar by acids in
the fruit, and less danger of crystallization
If no recipe or jelmeter is available, try 3/4 cup
sugar per 1 cup juice
Inversion
Splitting sucrose into fructose and glucose
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Jelly With No Added
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These sugars have a different shape than
sucrose and thus do not fit the slots available
when the sucrose molecules begin to align to
form crystals. Cook rapidly
Long cooking destroys pectin
Test for doneness
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Test for Doneness
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Temperature
Cook to 220F or 8F above boiling point of
water
Test the thermometer with boiling water prior
to cooking jelly
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Test for Doneness
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Sheet Test
Dip cold metal spoon in to boiling jelly
Hold spoon out of steam
Drops should sheet together
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Test for Doneness
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Refrigerator/Freezer Test
Place small amount on plate
Place in freezer for a few minutes
Check for gel
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Making Jelly with Added
Pectin
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Pectin Added Jelly
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Can use liquid or powdered pectin.
Follow package instructions.
Pectins differ when sugar and pectin are added
Cooking is timed; no doneness tests are
used.
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Jellied Products withoutAdded Sugar
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Thickened or gelled by:Special pectins
Low methoxyl (calcium bonds)
Vegetable gumsGelatin
Long boiling to concentrate product
They lack the structural, preservative and flavor
effects of sugar.
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Jellied Products withoutAdded Sugar
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Artificial sweeteners can not be
interchanged for sugar in recipes
Must use special recipe
Read labels carefully - some lose sweetening
power after heating or storage
Sucralose new possibility
Follow processing and storage directions onbox or in recipe
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Jellied Products withoutAdded Sugar
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Modified Pectins - Sure-Jell LightUses 1/3 less sugar
Must use sugar
Low-Methoxyl PectinMetal ions required
Ca++ or Mg++
Some hard to dissolve
May can or freezeInconsistent results with early ones; newer better.
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Jellied Products withoutAdded Sugar
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May use sugar substitutes or sugar to sweeten
Vegetable Gums - Slim Set
Thickened, not pectin gel
May use sugar, honey, or sugar substitute
Cannot always freeze or heat process
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Making Uncooked Jams
and Jellies
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Uncooked Jams andJellies
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Must use:
Fresh or frozen fruits or juices
Canned do not give good product
Commercial pectin
No heat to activate naturally present pectins
More sugar
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Making Microwave
Jellies
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Microwave Jellies
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Do not always save time.
Use recipe designed for microwave
technique.
Best if developed for that specific microwave
Use deep bowl since product tends to boil
over easily.
May need to experiment.
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Filling and Processing
Jars
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Preparing Jars
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Best to use half-pint or pint jars. Wash jars in hot, soapy water and rinse.
Cover jars with water, bring to a boil andboil 10 minutes.The boiling water canner works well for this.
Keep the jars in hot water (or warm) untilready to fill.
If altitude >1000 feet, add 1 minute of boilingtime for each 1000 feet.
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Preparing Lids
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Follow manufacturers directions -- they
vary.
Some: cover with water, bring to boil and
let stand at least 1 to 3 minutes.
Others: cover with water, bring to simmer
only, keep warm until ready to use.
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Filling Jars
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Skim foam quickly).
Pour boiling product into hot, sterilizedhalf-pint jars.
Leave headspace of 1/4 inches.
Wipe rim.
Close with lid and screw band.
Processto prevent mold growth.
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Processing Jars
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Place jars on rack in canner filled with
boiling water.
Water should cover jars by 1 to 2 inches.
Cover canner.
Return to boil; boil for 5 minutes.
10 minutes if jars are not presterilized
Remove jars to protected surface.
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Processing Jars
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Cool away from drafts for at least 12 hours.
Do not disturb or move for at least 12 hours
of gel may break.
NOTE: USDA does not recommend
inverting jars or paraffin seals.
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Storing Jellied Products
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Storage
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To avoid breaking gel, dont move for 12 hours. Check seal.
Remove screw bands.
Wash off jar and lid if needed. Label.
Store in cool, dry, dark place.
Short storage time is best.
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Using Other Sweeteners
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Other Sweeteners
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Corn Syrup
Without Added Pectin:
Up to 1/4 of sugar in jelly
Up to 1/2 of sugar in others
With Added Powder Pectin:
Up to 1/2 sugar in any
With Added liquid Pectin: Up to 2 cups of sugar/batch
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Jellied Product
Problems
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Tips for Success
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Use research-based recipes.
Follow boiling times exactly.
Measure carefully.
Dont alter sugar or pectin. Dont double recipes.
Use large enough saucepan.
Cool as quickly as possible after canning processdo not force cool.
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Jellied ProductProblems
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Jelly:
Crystals
Bubbles
Too Soft Syneresis/weeping
Syneresis:
From warmth or acid
Dark Color
Cloudiness
Fermentation Mold
Stiff or Tough
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Jellied Product Problems
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Preserves:Shriveled fruit
Off-flavor
ToughSticky, gummy
Dark
Loss of colorFermentation or mold
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Re-Making
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Jam/jelly with liquid pectinBatch sizes as above.
Must add sugar, lemon juice, and pectin.
Procedures vary with cooked and uncookedjam/jelly.
Remember, all cooked jam and jelly must
be reprocessed for shelf storage.
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MODULE 7
Salting and Brining
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MODULE 7: Units
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Principles of Salting and Brining
Salting Methods
Brining Methods
Salt
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Principles of Salting andBrining
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Addition of salt to preserve vegetables.
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Salting Methods
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Method 1
Small amount of salt
Cabbagesauerkraut
Method 2
Large amount of salt
Make product with strong salty taste
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Brining Methods
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Method 3
Weak salt brine plus vinegar
Method 4
Strong salt brine plus vinegar
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Salt
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Salt
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Do not use table salt because contains an
anti-caking agent.
Coarse salt is unsuitabledissolves slowly
and cannot be distributed as evenly.
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Salt Table
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Relationship between the weight of the salt
(pound or ounce) and the volume (cup,
tablespoon, or teaspoon)
Salt tables available for:
Equivalent weights and volumes
Amount of salt to add to fresh vegetables
Amount of salt to prepare brines of differentstrengths
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250
MODULE 8Drying Foods
Home Food Preservation -- Module 8
MODULE 8: UnitsP i i l f D i
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Principles of Drying
Drying Methods
Drying Equipment
Drying Foods
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History of Drying One of the oldest methods of food
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Home Food Preservation -- Module 8 252
preservation.
Practiced by nomadic peoples of the Middle
East and Asia
Dried foods are light, take little space, and
dont need refrigeration.
Dried foods are ideal for traveling-camping,
backpacking.
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Principles of Drying
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How Drying Preserves Food
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Home Food Preservation -- Module 8 254
Drying removes moisture from food so
bacteria, yeasts, and molds cannot grow and
spoil the food. Drying also slows the action of enzymes,
but does not kill them.
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Drying Methods
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Methods of DryingS S l D i
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Home Food Preservation -- Module 8 256
Sun or Solar Drying Vine Drying
Room Drying
Oven Drying Dehydrators
Sun Drying
Temperature85oF or higher
L h idit
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Home Food Preservation -- Module 8 257
Low humidity
Several days of sunny weather
2 drying racks or screens on blocks
Cover for the foods at night
Solar Drying Uses a specially designed dehydrator to increase
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Home Food Preservation -- Module 8 258
Uses a specially designed dehydrator to increasetemperature and air current to speed up sun
drying.
Solar dryers use a reflectant, such as aluminumfoil or glass, to increase the suns temperature.
Air vents at each end increase the flow of air.
Get directions for making a solar dryer from your
county Extension Agent.
Vine Drying Pasteurization
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Home Food Preservation -- Module 8 259
Sun-dried fruits and vine-dried beans needtreatment to kill insects/eggs.
Freezer Method -- seal food in freezer bags.
Place in freezer at 0oF or low for at least 48hours.
Oven Method -- place food in single layer
on tray. Heat in 160o
F oven for 30 minutes.
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Room Drying Tips Warm air (80oF or above) with air
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Warm air (80oF or above) with air
circulating (might need a fan)
Sunny kitchen.
Prevent moldy
Dry on trays5-6 inches between
Cover trays to protect from insects
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Oven Drying
Little or no investmenti i
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Home Food Preservation -- Module 8 262
Little or no investmentin equipment
Not dependent on
weather
Ovens can dry mostfoods.
Oven must be set to
140o
F
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Electric Dehydrator Features Double wall construction; metal or high grade
plastic
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Home Food Preservation -- Module 8 264
plastic Enclosed heating elements
Enclosed thermostat with dial control, from 85-160oF
Timer
Fan or blower
4 to 10 open mesh trays-sturdy, easy-wash, plastic
UL seal of approval -- warrantee and service
Equipment for Drying Sharp paring knife
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Home Food Preservation -- Module 8 265
Sharp paring knife
Collander/Steamer
Cutting board
Vegetable peeler
Food processor/vegetable slicer
Blender
Measuring utensils
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Drying Foods
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Preparation Select high quality produce
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Home Food Preservation -- Module 8 267
Select high quality produce
Wash and core
Leave whole, half, or slice in equal pieces
Select an appropriate pretreatment Whichever drying method you use, be sure to place
in a single layer on the drying trays.
Pieces should not touch or overlap.
Follow directions for your drying method until dry.
PretreatmentsFruit
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Home Food Preservation -- Module 8 268
Fruit Sulfuring
Ascorbic Acid
Fruit Juice Dip
Honey Dip
Syrup Blanching
Steam Blanching
Vegetables Blanching
Testing for DrynessVegetables
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Home Food Preservation -- Module 8 269
Vegetables Brittle
Flake when crushed
Fruit
No visible moisture
Pliable, but not sticky or tacky
Folded in halfdoesnt stick to itself Berries should rattle
Packaging and Storing Cool 30 60 minutes
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Home Food Preservation -- Module 8 270
Cool 30-60 minutes
Pack loosely in plastic or glass jars
Seal containers tightly
Store in cool, dark place
Dried fruit needs conditioning (allow fruit
to stand for 7-10 days, shake daily) Check
moisture condensation!
Using Dried Foods Dried fruits are delicious as a snack (try
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Home Food Preservation -- Module 8 271
Dried fruits are delicious as a snack (try
making some dried fruit leather) or in many
prepared dishes.
Dried vegetables are also good in recipeswhen re-hydrated.
Dried fruits and vegetables are a good way
to store emergency food.
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MODULE 9: Units Principles of Freezing
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Principles of Freezing
Freezers
Packaging Materials
Freezing Foods
Shelf-life of Frozen Foods
Emergencies
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Principles of Freezing Does not sterilize food
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Does not sterilize food.
Extreme cold (0oF or colder):
stops growth of microorganisms and
Slows chemical changes, such as enzymatic
reactions.
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Advantages of Freezing Many foods can be frozen
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Many foods can be frozen.
Natural color, flavor, and nutritive value
retained.
Texture usually better than other methods of
food preservation.
Foods can be frozen in less time than they
can be dried or canned.
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Advantages of Freezing Simple procedures
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Simple procedures.
Adds convenience to food preparation.
Proportions can be adapted to needs unlike
other home preservation methods.
Kitchen remains cool and comfortable.
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Disadvantages of Freezing Texture of some foods is undesirable
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Texture of some foods is undesirablebecause of freezing process.
Initial investment and cost of maintaining
freezer is high.
Storage space limited by capacity of freezer.
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How Freezing Affects FoodChemical changes
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Chemical changesEnzymes in vegetables
Enzymes in fruit
RancidityTexture Changes
Expansion of food
Ice crystals
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Freezers
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Freezer SelectionWhat size?
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What size?
General Rule
Allow 6 cubic feet of freezer space per person (3
cubic feet per person might be adequate ifothermethods of food preservation are used).
Standard Freezer
Capacity -- 35 pounds of frozen food per cubic foot
or usable space.
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Types of Freezers
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Upright
6 to 22 cubic feet
Convenient
Uses small floor space
Easy to load and unload
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Types of FreezersChest
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Chest
6 to32 cubic feet
Takes more floor space
More economical to buy and to operate thanupright
Loses less air when opened
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Types of FreezersRefrigerator - Freezer Combination
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Refrigerator Freezer Combination2 to 6 cubic feet
Be sure can set temperature at 0F or colder
Freezer can be above, below, or besiderefrigerator area
Other features Self defrosting or manual defrost
Receptacle clips - prevent accidental disconnecting Door locks and drains for defrosting
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Location and Placement ofFreezer Place in convenient, cool, dry, well-
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Place in convenient, cool, dry, well
ventilated area.
Do not place by stove, range, water heater
or in the sun.
Do not push flush against wall. Leave space
for air circulation and cleaning.
Be sure freezer is level.
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Packaging Materials
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Packaging Materials Moisture-vapor resistant
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p
Durable and leak-proof
Not become brittle and crack at low temperatures.
Resistant to oil, grease, or water Protects foods from absorption of off-flavors or
odors
Easy to seal and mark
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Types of PackagingMaterials Rigid Containers
Plastic freezer containers
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gPlastic freezer containers
Freezer boxes with liners
Coffee canisters
Wide mouth canning/freezing jars Good for liquids, soft, juicy, or liquid-
packed foods
May be reusable Hold their shape and can be stored upright
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Types of PackagingMaterialsNon-Rigid Containers
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g
Bags
Wrappings - cellophane, heavy-duty aluminum
foil, polyethylene, laminated paper
Good for firm, non-juicy foods
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Freezing Foods
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Packing Foods to be Frozen Cool f