canning - problem solver
DESCRIPTION
No heat processing to inactivate enzymes. Heat processallfilled jars using the method and time recommended in a tested fresh preserving recipe for the specific food and jar size. Failure to adjust processing time or pressure for high altitude. Know the altitude of your home and adjust processing time or pressure as needed. Particles of food left on sealing surface. Food becomes black,brown or gray. Excess air sealed in jar due to improper headspace or bubble removal. None. 1 2 3TRANSCRIPT
Fresh Preserving Problem SolverFrom Ball® Complete Book of Home Preserving (Robert Rose, 2006) and Ball®, TMs Ball Corporation used under license. and Ball®, TMs Ball Corporation used under license. 5/11
Fresh PreservingProblem Solver
CONDITION PREVENTION/SOLUTIONCAUSE
1
Seal fails. Use foodimmediately,refrigerateimmediately orcorrect cause andreprocess within24 hours.
Failure to heat process filled jarsusing the correct method and anadequate length of time.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Improper preparation of lidsand/or adjustment of screw bands.
a) Carefully follow manufacturer’spreparation directions for lids andjars. (Heat lids in hot water; donot boil.)b) Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrench toapply bands.
Improper headspace. Use headspace recommendedin recipe for food productbeing preserved.
Food particles on jar rim. Carefully clean jar rims and threadswith a clean, damp cloth beforeapplying lids and screw bands.
Failure to adjust processing time orpressure for high altitude.
Know the altitude of your homeand adjust processing time orpressure as needed.
Jars seals, orappears to seal,and then unseals. Ifspoilage is evident,do not use.
Minimum or inadequate vacuum,caused by underprocessing or notheat processing filled jars.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipe for the specific food and jar size.
Carefully clean jar rims beforeapplying closures.
Crack or chip in jar rim. Check jars before packing anddiscard any with uneven, chippedsealing surfaces.
Excess air left in jar. Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Particles of food left on sealingsurface.
CONDITION PREVENTION/SOLUTIONCAUSE
2
Lid buckles,appearing to warpor bulge upwardunder the screwband. If spoilage isevident, do notuse.
When buckling is apparentimmediately after heat processing,cause is overly tight applicationof screw bands.
Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrenchto apply bands.
When buckling becomes apparentduring storage, cause is foodspoilage; heat processing has beeninsufficient to destroy allspoilage microorganisms.
a) Heat process all filled jars usingthe method and timerecommended in a tested freshpreserving recipe for the specificfood and jar size.b) Adjust processing time orpressure for higher altitudes.Note: Foods on which lids buckle during storage must bediscarded in a way that preventsconsumption by both humansand animals.
Liquid is lostduring processing.Do not open jar toreplace liquid.
Food not heated before beingpacked into jars.
Use the hot pack method.
Food packed too tightly. Pack food loosely when using thehot pack method.
Air bubbles not removed beforelids and screw bands were applied.
Slide a nonmetallic utensilbetween food and jar to releasetrapped air. Repeat 2 to 3 times.
Light band torque: screw bandsapplied too loosely.
With your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Donot force.
Pressure canner not operatedcorrectly.
Regulate heat continuously so thatpressure does not fluctuate,avoiding sudden changes to theheat level.
Starchy foods absorbed liquid. Pack starchy foods, such as corn,loosely.
CONDITION PREVENTION/SOLUTIONCAUSE
3
Liquid is lostimmediately afterprocessing(siphoning).
Jars removed from canner beforeinternal pressure/temperaturecould stabilize/acclimate to outsidetemperature.
a) For boiling water canner,whenprocessing time is complete,remove lid and turn heat off. Beforeremoving jars,wait 5 minutes.b) For pressure canner, followmanufacturer’s directions for coolingprior to removing canner lid.
Food darkens intop of jar.
Liquid did not cover food. Completely cover food solids withliquid, making sure headspace isadequate, before applying closures.
No heat processing to inactivateenzymes.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Packing and processing did notexpel air.
Use the hot pack method whenindicated in recipe. Heat processall filled jars using the method andtime recommended in a testedfresh preserving recipe for thespecific food and jar size.
Excess air sealed in jar due toimproper headspace or bubbleremoval.
Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Food becomesblack, brown orgray.
Natural chemical substances(tannins, sulfur compounds andacids) in food react with mineralsin water or with metal containersor utensils used in preparingthe food.
a) Use soft water.b) Use stainless steel cookingpans, stainless steel or glass bowls,and heat resistant nonmetallicutensils.Avoid using brass, copper,iron, aluminum, zinc or chippedenamelware.
Black spotsappear onunderside ofmetal lid.
Natural compounds in some foodscause brown or black deposits onthe underside of the lid.Thisdeposit is harmless and does notmean the food is unsafe to eat.
None.
Rust appears onunderside ofmetal lid.
Improper coating or scratches onunderside of lid.
a) Use lids made by an established,reputable manufacturer.b) Use only nonmetallic utensilswhen handling lids. Use a magneticwand, rather than tongs, to lift lidsfrom hot water.
Fresh Preserving Problem SolverFrom Ball® Complete Book of Home Preserving (Robert Rose, 2006) and Ball®, TMs Ball Corporation used under license. and Ball®, TMs Ball Corporation used under license. 5/11
Fresh PreservingProblem Solver
CONDITION PREVENTION/SOLUTIONCAUSE
1
Seal fails. Use foodimmediately,refrigerateimmediately orcorrect cause andreprocess within24 hours.
Failure to heat process filled jarsusing the correct method and anadequate length of time.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Improper preparation of lidsand/or adjustment of screw bands.
a) Carefully follow manufacturer’spreparation directions for lids andjars. (Heat lids in hot water; donot boil.)b) Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrench toapply bands.
Improper headspace. Use headspace recommendedin recipe for food productbeing preserved.
Food particles on jar rim. Carefully clean jar rims and threadswith a clean, damp cloth beforeapplying lids and screw bands.
Failure to adjust processing time orpressure for high altitude.
Know the altitude of your homeand adjust processing time orpressure as needed.
Jars seals, orappears to seal,and then unseals. Ifspoilage is evident,do not use.
Minimum or inadequate vacuum,caused by underprocessing or notheat processing filled jars.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipe for the specific food and jar size.
Carefully clean jar rims beforeapplying closures.
Crack or chip in jar rim. Check jars before packing anddiscard any with uneven, chippedsealing surfaces.
Excess air left in jar. Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Particles of food left on sealingsurface.
CONDITION PREVENTION/SOLUTIONCAUSE
2
Lid buckles,appearing to warpor bulge upwardunder the screwband. If spoilage isevident, do notuse.
When buckling is apparentimmediately after heat processing,cause is overly tight applicationof screw bands.
Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrenchto apply bands.
When buckling becomes apparentduring storage, cause is foodspoilage; heat processing has beeninsufficient to destroy allspoilage microorganisms.
a) Heat process all filled jars usingthe method and timerecommended in a tested freshpreserving recipe for the specificfood and jar size.b) Adjust processing time orpressure for higher altitudes.Note: Foods on which lids buckle during storage must bediscarded in a way that preventsconsumption by both humansand animals.
Liquid is lostduring processing.Do not open jar toreplace liquid.
Food not heated before beingpacked into jars.
Use the hot pack method.
Food packed too tightly. Pack food loosely when using thehot pack method.
Air bubbles not removed beforelids and screw bands were applied.
Slide a nonmetallic utensilbetween food and jar to releasetrapped air. Repeat 2 to 3 times.
Light band torque: screw bandsapplied too loosely.
With your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Donot force.
Pressure canner not operatedcorrectly.
Regulate heat continuously so thatpressure does not fluctuate,avoiding sudden changes to theheat level.
Starchy foods absorbed liquid. Pack starchy foods, such as corn,loosely.
CONDITION PREVENTION/SOLUTIONCAUSE
3
Liquid is lostimmediately afterprocessing(siphoning).
Jars removed from canner beforeinternal pressure/temperaturecould stabilize/acclimate to outsidetemperature.
a) For boiling water canner,whenprocessing time is complete,remove lid and turn heat off. Beforeremoving jars,wait 5 minutes.b) For pressure canner, followmanufacturer’s directions for coolingprior to removing canner lid.
Food darkens intop of jar.
Liquid did not cover food. Completely cover food solids withliquid, making sure headspace isadequate, before applying closures.
No heat processing to inactivateenzymes.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Packing and processing did notexpel air.
Use the hot pack method whenindicated in recipe. Heat processall filled jars using the method andtime recommended in a testedfresh preserving recipe for thespecific food and jar size.
Excess air sealed in jar due toimproper headspace or bubbleremoval.
Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Food becomesblack, brown orgray.
Natural chemical substances(tannins, sulfur compounds andacids) in food react with mineralsin water or with metal containersor utensils used in preparingthe food.
a) Use soft water.b) Use stainless steel cookingpans, stainless steel or glass bowls,and heat resistant nonmetallicutensils.Avoid using brass, copper,iron, aluminum, zinc or chippedenamelware.
Black spotsappear onunderside ofmetal lid.
Natural compounds in some foodscause brown or black deposits onthe underside of the lid.Thisdeposit is harmless and does notmean the food is unsafe to eat.
None.
Rust appears onunderside ofmetal lid.
Improper coating or scratches onunderside of lid.
a) Use lids made by an established,reputable manufacturer.b) Use only nonmetallic utensilswhen handling lids. Use a magneticwand, rather than tongs, to lift lidsfrom hot water.
Fresh Preserving Problem SolverFrom Ball® Complete Book of Home Preserving (Robert Rose, 2006) and Ball®, TMs Ball Corporation used under license. and Ball®, TMs Ball Corporation used under license. 5/11
Fresh PreservingProblem Solver
CONDITION PREVENTION/SOLUTIONCAUSE
1
Seal fails. Use foodimmediately,refrigerateimmediately orcorrect cause andreprocess within24 hours.
Failure to heat process filled jarsusing the correct method and anadequate length of time.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Improper preparation of lidsand/or adjustment of screw bands.
a) Carefully follow manufacturer’spreparation directions for lids andjars. (Heat lids in hot water; donot boil.)b) Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrench toapply bands.
Improper headspace. Use headspace recommendedin recipe for food productbeing preserved.
Food particles on jar rim. Carefully clean jar rims and threadswith a clean, damp cloth beforeapplying lids and screw bands.
Failure to adjust processing time orpressure for high altitude.
Know the altitude of your homeand adjust processing time orpressure as needed.
Jars seals, orappears to seal,and then unseals. Ifspoilage is evident,do not use.
Minimum or inadequate vacuum,caused by underprocessing or notheat processing filled jars.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipe for the specific food and jar size.
Carefully clean jar rims beforeapplying closures.
Crack or chip in jar rim. Check jars before packing anddiscard any with uneven, chippedsealing surfaces.
Excess air left in jar. Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Particles of food left on sealingsurface.
CONDITION PREVENTION/SOLUTIONCAUSE
2
Lid buckles,appearing to warpor bulge upwardunder the screwband. If spoilage isevident, do notuse.
When buckling is apparentimmediately after heat processing,cause is overly tight applicationof screw bands.
Using your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Do notforce. Do not use a lid wrenchto apply bands.
When buckling becomes apparentduring storage, cause is foodspoilage; heat processing has beeninsufficient to destroy allspoilage microorganisms.
a) Heat process all filled jars usingthe method and timerecommended in a tested freshpreserving recipe for the specificfood and jar size.b) Adjust processing time orpressure for higher altitudes.Note: Foods on which lids buckle during storage must bediscarded in a way that preventsconsumption by both humansand animals.
Liquid is lostduring processing.Do not open jar toreplace liquid.
Food not heated before beingpacked into jars.
Use the hot pack method.
Food packed too tightly. Pack food loosely when using thehot pack method.
Air bubbles not removed beforelids and screw bands were applied.
Slide a nonmetallic utensilbetween food and jar to releasetrapped air. Repeat 2 to 3 times.
Light band torque: screw bandsapplied too loosely.
With your fingers, screw bandsdown until resistance is met, thenincrease to fingertip tight. Donot force.
Pressure canner not operatedcorrectly.
Regulate heat continuously so thatpressure does not fluctuate,avoiding sudden changes to theheat level.
Starchy foods absorbed liquid. Pack starchy foods, such as corn,loosely.
CONDITION PREVENTION/SOLUTIONCAUSE
3
Liquid is lostimmediately afterprocessing(siphoning).
Jars removed from canner beforeinternal pressure/temperaturecould stabilize/acclimate to outsidetemperature.
a) For boiling water canner,whenprocessing time is complete,remove lid and turn heat off. Beforeremoving jars,wait 5 minutes.b) For pressure canner, followmanufacturer’s directions for coolingprior to removing canner lid.
Food darkens intop of jar.
Liquid did not cover food. Completely cover food solids withliquid, making sure headspace isadequate, before applying closures.
No heat processing to inactivateenzymes.
Heat process all filled jars using themethod and time recommendedin a tested fresh preserving recipefor the specific food and jar size.
Packing and processing did notexpel air.
Use the hot pack method whenindicated in recipe. Heat processall filled jars using the method andtime recommended in a testedfresh preserving recipe for thespecific food and jar size.
Excess air sealed in jar due toimproper headspace or bubbleremoval.
Use headspace recommended inrecipe and slide a nonmetallicutensil between food and jar torelease trapped air before applyinglids and screw bands.
Food becomesblack, brown orgray.
Natural chemical substances(tannins, sulfur compounds andacids) in food react with mineralsin water or with metal containersor utensils used in preparingthe food.
a) Use soft water.b) Use stainless steel cookingpans, stainless steel or glass bowls,and heat resistant nonmetallicutensils.Avoid using brass, copper,iron, aluminum, zinc or chippedenamelware.
Black spotsappear onunderside ofmetal lid.
Natural compounds in some foodscause brown or black deposits onthe underside of the lid.Thisdeposit is harmless and does notmean the food is unsafe to eat.
None.
Rust appears onunderside ofmetal lid.
Improper coating or scratches onunderside of lid.
a) Use lids made by an established,reputable manufacturer.b) Use only nonmetallic utensilswhen handling lids. Use a magneticwand, rather than tongs, to lift lidsfrom hot water.