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?
●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?
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