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Canning & Cottage Foods Approved Methods of Canning NON

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Canning & Cottage Foods Approved Methods of Canning NON Canning & Cottage Foods Approved Methods of Canning ●Water bath (BWB, WB) 212 degrees –Jams, jellies, pickles and/or high acid produce ●Pressure Canning (PC) 220-250 degrees –Meat, beans, root vegetables, –“Meals in Jars”, acidified tomatoes ●Steam Canning 212 degrees (<45 minutes processing time) THESE PROCESSES ARE NOT INTERCHANGABLE! NON-Approved Methods of Canning ●“Open Kettle” –Fill jars, wrap in towels (No WB process) –Inverting (No WB process) –Baking (breads, etc.) in canning jars –Oven canning ●Electric pressure canners (“InstaPots) –Not USDA approved and no current tests to document appropriate time/temps ●Paraffin seals (Jams & jellies) Canning = Science + Art ● Tested recipes MUST be used for resale ● Minimal variations allowed ● No “guessing” at processing times ● No “guessing” at pH levels ● No adding thickening agents unless tested ● Many of “Grandma's Recipes” are not safe ● for personal use or resale ● Low-sugar/no-sugar recipes are available ● Understand what is for flavor, what is for safety 1 Water Bath Canning Basics Water Bath Canning Basics ● Tall stock pot with tight-fitting lid and rack ● Timer (4” over jars) ● Draft-free resting place (12-24 hours) ● Jar grabber ● Approved recipe & PREMEASURED ● Approved canning jars (may be reused) ingredients ● New lids (do not reuse!) ● Pectin ● Rings (may be reused) ● Vinegar – 5% Acidity ● Hot pads ● Paper Towels ● Ladle & funnel ● Plastic “debubbler” Types of Pectin Quality Control? ●Liquid ●Powder – Standard or low-sugar ●Natural –Some fruits have high levels of naturally- occurring pectin and do not require more ●Each pectin uses different methods; carefully read instructions before beginning Tips & Tricks Water Bath Canning Process ●Add 2-3 TBSP of 5% vinegar to water bath to ● Prepare jars by washing, checking rims for prevent scaling (residue) on jars cracks or imperfections. Add to simmering water using jar lifters, if called for in recipe. Or keep warm ●May be added to lids/rings (in warm water) in hot water or dishwasher ●Do not double recipes that call for added pectin, it may not gel and could require reprocessing ● Prepare as directed on pectin instructions or per tested recipe ●A smaller canning jar may be used at same ● Fill jars to head space recommended & processing times remove air/bubbles, if needed ●A larger canning jar must have a tested ● Wipe rims with vinegar-moistened towel processing time ● Seat lid and apply ring “finger tight” ● Add to simmering water in stock pot 2 Water Bath Canning Process II Substitutions ● Repeat, filling all jars ● Dry herbs may be added or omitted without ● Water level is 1-2” over jars; more is okay! affecting pH. Flavors may intensify and turn ● Need 2” of “empty space” between water/lid bitter ● Add lid, raise heat. Begin processing time ● All vinegars (5% acidity on label) are ● when water is at full boil interchangeable in recipes, but flavor may ● Process for time specified at full boil be altered ● Turn off heat, remove lid, wait 5 minutes ● “Like” ingredients may be altered as long as ● Remove to draft-free area for 12-24 hours they do not exceed the original recipe ● Remove rings, wash jars in hot, soapy water ● Replace rings, pH test, document, label, store in cool, dry place About Acidification & Tomatoes “Pinging?” ● All varieties of tomatoes require added acid ● Jars may seal while resting in the canner due to variable natural acidity ● Jars may ping more than once ● Most tested recipes call for peeled ● Do not touch lids or jars for at LEAST 12 tomatoes, this will reduce the potential hours...even if you're anxious to see if they “bacterial load” present sealed! ● Commercial lemon or lime juice (not fresh, ● If unsealed after 24 hours, contents may be unless for flavor) or citric acid may be used safely stored in the fridge for immediate ● Commercial vinegar will often produce an consumption “off flavor” 3 Trusted Resources for Canning Questionable Sources for Canning ●National Center for Home Processing ● Pinterest (NCFHP.com) ● Blogs ●Ball (freshpreserving.com) ● Homesteading / DIY sites ●Bernardin (bernardin.com) ● “We do it our way” groups on social media ●Recipes from sites ending in .EDU ● Pre-1996 recipes, especially those that call (Extension offices/Universities) for WB for low-acid ingredients (i.e. green beans) ●USDA Publications Not Safe for Home Canning What Could Go Wrong? ●Pasta ●Grains, such as rice, barley, quinoa, oats ●Dairy, such as butter*, eggs**, or milk ●Pureed low-acid vegetables, such as pumpkin or squash (including “butters”) ●“Making up” recipes with no guidelines ●Adding thickeners such as flour or standard corn starch (unless a tested recipe!) ●* A small pat of butter may be safely used to reduce foaming in jellies & jams ** Lemon curd Canning with All-Purpose Flour Common Mishaps Buckled lids = Rings too tight Failed seal = Dirty jar rim Broken jar = No rack, old jar, or thermal shock Runny = Improper measurement = Insufficient boiling = Needs to “sit” Foamy = Skim, butter, or rest before canning 4 Rings Too Tight Failed Seal It happens... Safety Foamy Jam Flavor ●Commercial lemon ●Dried herbs juice ●Salt ●(standard acidity) ●Sugar ●5% Vinegar ●(salsas, pickles) 5 Canning Rings: On or Off? The SCARY Stuff ●Botulism ● It is recommended to store canned goods –Requires anaerobic environment without rings (long-term) ●“living, active, occurring, or existing in the ● It will be more evident if a “failed absence of free oxygen” seal”occurs –Uncommon but LETHAL ● Moldy or fermented contents easy to see ●Mimics stroke symptoms ● Always test seal before selling at market by pressing center of lid –No taste or smell ● Jars may come unsealed by jostling or –Low-acid foods improperly processed banging against one another –Cannot survive in jams, jellies, pickles Selling Canned Goods ●Production log ●Testing log (pH) ●Label(s) –Full name & address of producer –Ingredients list (including sub ingredients) –Allergens –“This canned good is homemade and not subject to state inspection” (optional) Sample Production & Testing Log Sample Labels DATE QTY SIZE PRODUCT pH TEST DATE MADE 01/04/19 6 8oz Plum Jelly 1 4oz Plum Jelly 3.8 01/05/19 OR 01/05/19 5.5 8oz Cherry Jam 3.6 01/06/19 6 Selling at Markets ● Verify that event is allowed under MCFL ● Do a “walk through” to see what other vendors offer ● Differentiate your product by labeling, recipe, or display ● Don't “undersell” your product by lowering prices to beat other vendors (“Friendors”) ● Rearrange your goods throughout to keep table looking “full” Transporting & Storing The Legal Stuff Canned Goods ●Use cardboard canning jar boxes ● Apply for a state sales tax ID ●Do not stack more than two cases high ● Complete quarterly sales tax returns on time, even if no amounts are owed. ●Do not expose to extreme temperature fluctuations (hot or cold) ● There will be a penalty if not filed! ● Track all expenses & sales ●Cool, dark space is best for long-term storage ●Lids/rings may rust, depending on humidity of storage area 7 8 Handouts ● Purchasing and Using a pH Meter ● Common foods and ingredients pH list ● Cottage Food Sales fact sheets Questions? 9.
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