home food preservation agents

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Home FoodPreservation 101

Prepared: June 20091


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MODULE 1

Introduction toHome Canning

2Home Food Preservation -- Module 1


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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."

Home Food Preservation -- Module 1 21


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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

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

boiling even though the spores are not.51Home Food Preservation -- Module 2


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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




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Altitude AdjustmentsProcess low-acid food in a weighted gauge:


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


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

(10.5 pounds at sea level)107Home Food Preservation -- Module 4


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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


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.


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


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).


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


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


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.


Water


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Iron - discoloration

Calcium - shriveling


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


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.


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.


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.


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.


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)


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.


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.


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.


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


MODULE 6: Units


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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


MODULE 6: Units


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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


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


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


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


Gel Formation


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Fruit

Sugar - Pectin - Acid


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


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...


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.


Ingredients


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Overcooking destroys.

Commercial pectin is made from apples or

citrus.


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.


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.


Pectin and Gel Formation


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Optimum Pectin Concentration = 1.0%

Optimum Sugar Concentration = 67.5%

Optimum pH Value = 3.2


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.


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.


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


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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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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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


Equipment


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Measuring equipment

Bowl for sugar

Heavy, metal saucepan -- large enough for

boiling mix

Metal spoons

Ladle

Jar funnel


Equipment


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Jars and lids

Boiling water canner with rack Jar lifter



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Preparing Fruit to

Make Jelly


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.


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.


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.


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


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


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


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


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


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


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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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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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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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


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


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


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.


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.


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.


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.


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


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


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.


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


Jellied Product Problems


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Preserves:Shriveled fruit

Off-flavor

ToughSticky, gummy

Dark

Loss of colorFermentation or mold


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


MODULE 7: Units


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Principles of Salting and Brining

Salting Methods

Brining Methods

Salt


Principles of Salting andBrining


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Addition of salt to preserve vegetables.


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


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


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.


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


History of Drying One of the oldest methods of food


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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


How Drying Preserves Food


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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


Methods of DryingS S l D i


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Sun or Solar Drying Vine Drying

Room Drying

Oven Drying Dehydrators

Sun Drying

Temperature85oF or higher

L h idit


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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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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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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


Oven Drying

Little or no investmenti i


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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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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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Sharp paring knife

Collander/Steamer

Cutting board

Vegetable peeler

Food processor/vegetable slicer

Blender

Measuring utensils


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Drying Foods


Preparation Select high quality produce


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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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Fruit Sulfuring

Ascorbic Acid

Fruit Juice Dip

Honey Dip

Syrup Blanching

Steam Blanching

Vegetables Blanching

Testing for DrynessVegetables


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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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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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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.


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.


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.


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.


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.


Types of Freezers


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Upright

6 to 22 cubic feet

Convenient

Uses small floor space

Easy to load and unload


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


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


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


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


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


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

home food preservation agents

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