Using Boiling Water Canners

Elizabeth L. Andress, Ph.D. Professor and Extension Food Safety Specialist, Department of Foods and Nutrition

Most boiling water canners are made of aluminum or porcelain-covered steel; at least one stainless steel model is also available. Boiling water canners have fitted lids and removable racks that are either perforated or shaped wire racks. The canner must be deep enough so that at least one inch of briskly boiling water will be over the tops of jars during processing. Some boiling water canners do not have completely flat bottoms; these will not work well on smooth top ranges. The canner bottom should also be fairly flat for use on electric burners. Either a flat or ridged bottom may be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated. (When centered on the burner or element, the canner should not extend over the edge of the burner or element by more than 2 inches on any side.) Before canning on a smooth top range, check the range manufacturer’s advice on suitability for canning and recommended maximum canner size for specific burners. Follow these steps for successful boiling water canning: (Read through all the instructions before beginning.)

1. Before you start preparing your food, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars.

2. Center the canner over the burner and preheat the water to 140 degrees F. for raw-packed foods and to 180 degrees F. for hot-packed foods. You can begin preparing food for your jars while this water is preheating.

3. Load filled jars, fitted with lids and ring bands, into the canner one at a time, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the ring band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.

If you have a shaped wire rack that has handles to hold it on the canner sides, above the water in the canner, you can load jars onto the rack in the raised position and then use the handles to lower the rack with jars into the water.

4. Add more boiling water, if needed, so the water level is at least one inch above the jar tops. Pour the water around the jars and not directly onto them. For process times over 30 minutes, the water level should be 2 inches above the jars.

5. Turn the heat setting to its highest position, cover the canner with its lid and heat until the water boils vigorously.

6. Set a timer (after the water is boiling) for the total minutes required for processing the food.

7. Keep the canner covered for the process time. The heat setting may be lowered as long as a gentle but complete boil is maintained for the entire process time.

8. Add more boiling water during the process, if needed, to keep the water level above the jar tops. Pour the water around the jars and not directly onto them.

9. If the water stops boiling at any time during the process, turn the heat on its highest setting, bring the water back to a vigorous boil, and begin the timing of the process over, from the beginning (using the total original process time).

10. When the jars have been processed in boiling water for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars to allow the canner contents to settle. This waiting period is not required for safety of the food when using USDA or University of Georgia processing times, however.

11. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.

12. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

13. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

14. Wash jars and lids to remove all residues.

15. Label jars and store in a cool, dry place out of direct light.

Fruits and vegetables: A buying guide Fruits

Apples (late August to April) Mandarins (November to January) 1 lb (500 g) = 2 to 3 apples 1 lb (500 g) = 3 to 4 mandarins 1 apple, grated or chopped = 1 cup (250 mL) 1 mandarin = 1 cup (250 mL) sections; 2 tsp (10 mL) grated rind; 1 apple, sliced = 1 1/2 cups (375 mL) 1/3 cup (75 mL) juice

Apricots (July to August) Nectarines (August to mid‐September) 1 lb (500 g) = 5 to 7 apricots 1 lb (500 g) = 4 nectarines 1 apricot, sliced = 1/2 cup (125 mL) 1 nectarine = 1 cup (250 mL) sliced or chopped

Avocado (April to August) Oranges (year‐round; peak in winter) 1 lb (500 g) = 2 avocados 1 lb (500 g) = 2 to 3 oranges 1 avocado, sliced or cubed = 1 cup (250 mL) 1 orange = 1 tbsp (15 mL) grated rind; 1 cup (250 mL) sections; 1/3 1 avocado, mashed = 1/2 cup (125 mL) cup (75 mL) juice

Bananas (year‐round) Peaches (mid‐July to mid‐September) 1 lb (500 g) = 4 bananas 1 lb (500 g) = 2 to 4 peaches 1 banana, sliced = 1 cup (250 mL) 1 peach = 1 cup (250 mL) sliced 1 banana, mashed = 3/4 cup (175 mL) 1 peach = 1 cup (250 mL) chopped or diced

Blueberries (July to September) Pears (August to late November) 1 pint = 12 oz (375 g) = 2 cups (500 mL) 1 lb (500 g) = 2 to 3 pears 1 pear = 1 cup (250 mL) sliced or chopped Cantaloupe (July to September) 1 cantaloupe = 3 lb (1.5 kg) = 7 cups (1.75 L) chopped Pineapple (year‐round; peak in winter) 1 pineapple = 2 1/2 lb (1.25 kg) Cherries (late June to early August) 1 pineapple = 5 cups (1.25 L) chopped 1 lb (500 g) = 50 cherries = 3 cups (750 mL) 1 lb (500 g) pitted = 2 cups (500 mL) Plums (mid‐July to late September) 1 lb (500 g) = 5 plums Cranberries (September to late December) 1 plum = 1/2 cup (125 mL) chopped or sliced 1 bag = 12 oz (375 g) = 3 cups (750 mL) Raspberries (July (some available until September) Grapefruit (year‐round; peak in winter) 1 pint = 12 oz (375 g) = 2 cups (500 mL) 1 lb (500 g) = 1 to 3 grapefruit = 1 cup (250 mL) sections 2 cups (500 mL) = 1 cup (250 mL) puréed; 1/3 cup (75 mL) puréed 1 grapefruit = 3/4 cup (175 mL) juice and seeded Rhubarb (forced: January until April, outdoor: early May to July) Grapes (August through early October) 1 lb (500 g) trimmed = 10 stalks 1 lb (500 g) = 3 cups (750 mL) stemmed 1 stalk, trimmed = 1/2 cup (125 mL) chopped Honeydew (July to September) 1 honeydew = 5 1/2 lb (2.45 kg) Strawberries (early June to mid/late July, and some available until 1 honeydew, chopped = 12 cups (3 L) September) 1 quart = 30 strawberries = 1 1/2 lb (750 g) Kiwifruit (year‐round; peak In fall and winter) 1 quart = 4 cups (1 L) hulled 1 lb (500 g) = 4 to 6 kiwifruit 1 quart = 4 cups (1 L) sliced/chopped 1 kiwifruit = 1/2 cup (125 mL) sliced/chopped 4 cups (1 L) = 2 1/2 cups (625 mL) puréed

Lemons (year‐round; peak in winter) Watermelon (August to end of September) 1 lb (500 g) = 2 to 3 lemons 1 medium‐large watermelon = 14 lb (6.25 kg) 1 lemon = 1 tbsp (15 mL) grated rind; 1/4 cup (50 mL) juice 1 lb (500 g) = 3 1/2 cups (875 mL) cubed Limes (year‐round; peak in fall) 1 lb (500 g) = 4 limes 1 lime = 2 tsp (10 mL) grated rind; 3 tbsp (50 mL) juice

Vegetables

Artichokes (spring, fall) Cucumber (English, year‐round and Field, June to early 1 large artichoke = 12 oz (375 g) September) 1 English cucumber = 1 lb (500 g) = 12 inches (30 cm) Asparagus (April to late June) sliced = 4 cups (1 L) chopped = 2 1/2 cups (625 mL) 1 bunch = 1 lb (500 g) = 24 stalks 2 to 8 small field cucumbers = 1 lb (500 g) 1 bunch chopped = 3 cups (750 mL) Eggplant (August to late September) Beans, green/yellow wax (July to late September) 1 large eggplant = 1 lb (500 g)= 7 cups (1.75 L) sliced or 1 lb (500 g) = 6 cups (1.5 L) whole cubed 1 lb (500 g) = 4 cups (1 L) chopped 1 small Asian eggplant = 6 oz (175 g) = 2 cups (500 mL) sliced or cubed Beets (July to mid‐October) 1 lb (500 g) = 1 bunch = 3 to 4 beets Garlic (August to October) 1 bunch quartered = 2 cups (500 mL) = 2 1/3 cups (575 1 head = about 2 oz (60 g) = 10 cloves mL) chopped/sliced 1 clove = 1 tsp (5 mL) minced

Broccoli (July to late October) Green onions (July to September) 1 lb (500 g) = 1 bunch 1 bunch = 6 onions = 4 oz (125 g) 1 bunch = 4 cups (1 L) chopped florets; 2 cups (500 mL) 1 bunch = 1 1/2 cups (375 mL) chopped sliced peeled stems Leeks (August to November) Brussels sprouts (September to November) 1 bunch = 3 to 4 leeks = 1 lb (500 g) 1 lb (500 g) = 24 sprouts = 4 cups (1 L) 1 leek = 1 cup (250 mL) sliced, white and pale green parts Cabbage (July to November) 1 large green cabbage = 4 lb (2 kg) Lettuce, Boston (June to September) 1 lb (500 g) shredded = 6 cups (1.5 L) 1 head = 1 lb (500 g) = 11 cups (2.75 L) torn

Carrots (July to late September) Lettuce, iceberg (July to end of September) 1 lb (500 g) = 4 large carrots; 1 carrot = 3/4 cup (175 1 head = 1 1/4 lb (625 g) = 12 cups (3 L) torn mL) chopped/sliced = 2/3 cup (150 mL) grated 1 bunch = 9 small carrots = 12 oz (375 g) tops Lettuce, romaine (June to end of September) removed; 1 carrot = 1/3 cup (75 mL) chopped/sliced = 1 head = 1 1/2 oz (750 g) = 14 cups (3.5 L) torn 1/4 cup (50 mL) grated Mushrooms, button (year‐round) Cauliflower (August to late October) 1 lb (500 g) = 30 mushrooms = 6 cups (1.5 L) 1 large cauliflower = 2 3/4 lb (1.375 kg) trimmed sliced/chopped florets = 12 cups (3 L) Onions, cooking (August to May) Celery (August to September) 1 lb (500 g) = 3 to 4 onions 1 bunch = 1 1/2 lb (750 g) 1 onion=1 ½ cup sliced, 1 cup (250 mL) chopped 1 stalk = 1/2 cup (125 mL) sliced = 6 celery sticks Onions, red (August to October) Corn (late July to late September) 1 lb (500 g) = 2 onions = 2 1/2 cups (625 mL) sliced 1 cob = 8 oz (250 g) = 1 cup (250 mL) kernels 1 onion = 2 cups (500 mL) chopped

Vegetables, continued

Onions, Spanish and other large, sweet varieties Rutabaga (October to December) (August to October) 1 rutabaga = 2 1/2 lb (1.25 kg) = 5 cups (1.25 L)cubed 1 lb (500 g) = 1 onion = 3 cups (750 mL) sliced 1 cup (250 mL) cubed = 1/2 cup (125 mL) cooked, 1 onion = 2 cups (500 mL) chopped mashed

Spinach (June to October) Parsnips (September to November) 1 bag = 10 oz (300 g) = 19 cups (4.75 L), trimmed and 1 lb (500 g) = 3 to 4 parsnips lightly packed; 10 cups (2.5 L) packed 1 parsnip = 1 cup (250 mL) chopped = 1/3 cup (75 mL) 1 bunch = 12 oz (375 g) = 16 cups (4 L), trimmed and mashed lightly packed; 8 cups (2 L) packed

Peas (mid‐June to late July) Squash, butternut (September to November) 1 lb (500 g) fresh peas in pod 1 1/3 cups (325 mL) 1 large squash = 3 lb (1.5 kg) = 11 cups (2.75 L) cubed shelled 1 cup (250 mL) cubed = 1/2 cup (125 mL) mashed

Potatoes (late August to late October) Sweet peppers (August to September; year‐round 1 lb (500 g) = 3 to 4 potatoes greenhouse) 1 potato = 1 cup (250 mL) sliced = 3/4 cup (175 mL) 1 lb (500 g) = 2 to 4 peppers chopped = 1/2 cup (125 mL) cooked, mashed 1 pepper = 1 1/2 cups (375 mL) sliced = 1 1/4 cups (300 mL) chopped Potatoes (new/mini) (July to September) 1 lb (5OO g) = 15 new/mini‐potatoes Tomatoes (late July to late September) 1 lb (5OO g) = 2 to 3 tomatoes Potatoes, sweet (late summer) 1 tomato = 1 cup (250 mL) chopped 1 lb (500 g) = 2 to 3 sweet potatoes 1 potato = 2 1/2 cups (625 mL) sliced = 2 cups (500 mL) Zucchini (July to late September) cubed = 1 cup (250 mL) mashed 1 lb (500 g) = 4 zucchini 1 zucchini, halved and sliced = 2 cups (500 mL) Radishes (June to September) 1 zucchini, chopped = 1 1/2 cups (375 mL) 1 bag = 1 lb (500 g) = 27 radishes = 3 1/2 cups (875 mL) sliced 1 bunch = 12 radishes = 1 1/2 cups (375 mL) sliced

Reference: Canadian Living Test Kitchen. (2012) Fruits and vegetables: A buying guide. Retrieved from http://www.canadianliving.com/health/nutrition/fruits_and_vegetables_a_buying_guide_3.php

June 2017 FN/Preservation/2017-01pr

Pretreatments to Prevent Darkening of Fruits Prior to Canning or Dehydrating

Carolyn Washburn, Washington County Christine Jensen, Emery County

Light colored fruits such as apples, peaches, Vitamin C tablets are an economical method of apricots and bananas darken when cut and exposed getting ascorbic acid. They are available year round to air. The browning action is a natural occurrence and easily purchased in specific milligram in these fruits and is harmless to consume. This quantities. Buy 500-milligram tablets; crush and darkening may be prevented or reduced by dissolve six tablets per gallon of water as a pretreating fruits before canning or dehydrating. treatment solution. Fillers in the tablets may result Keep fruit in the pretreatment solution until placed in white flecks, but they are not harmful. in jars. Drain fruit well before placing in canning jars or on dehydrating racks. If darkening fruits are While preparing a canner load of jars, keep peeled, not pretreated, they will continue to darken halved, quartered, sliced, or diced apples, apricots, throughout the preservation process. nectarines, peaches, and pears in the pretreatment solution. This procedure is also useful in Citric acid and ascorbic acid are similar substances maintaining the natural color of mushrooms and that occur naturally in fruits and vegetables, potatoes, and for preventing stem-end discoloration especially citrus fruits such as lemons and limes. in cherries and grapes. If using the powdered form, Both acids have nutritional benefits, and they are mix 1 teaspoon of pure powdered ascorbic acid (or commonly used in food manufacturing and as a six 500 mg tablets, crushed) in 2 cups water. Place preservative, but there are several differences the fruit in the solution for 3 to 5 minutes. Remove between the two compounds, including flavor. fruit and drain well. After every two batches of fruit, add more ascorbic acid to the mixture or make Ascorbic Acid (Vitamin C): Ascorbic acid is the a new mixture. If using pure ascorbic acid, use 1 chemical name for Vitamin C. It is a water soluble level teaspoon per gallon of water. (One teaspoon of and heat sensitive vitamin. It can be destroyed when pure ascorbic acid is equal to 3,000 milligrams.) foods are heated or canned. Ascorbic acid is an excellent food preserving agent because it helps Citric Acid Powder or Lemon Juice maintain the natural color of certain foods, Citric acid also has antioxidant properties, but it is especially fruits, vegetables and even meats that not a vitamin or an essential nutrient like ascorbic turn brown when cut open and exposed to oxygen. acid. It comes from lemon, lime, grapefruit and Ascorbic acid has a bitter, acidic flavor. orange juice, as well as lemonade. Citric acid is the Ascorbic acid, mixed with water, helps prevent more commonly used preservative because it is less browning. It is available in powdered or tablet form expensive and readily available in large commercial from grocery stores or drugstores. quantities. Citric acid has a more sour or tart flavor than ascorbic acid. Citric acid lowers the pH of foods and beverages, which helps to prevent cover fruit in bowl. Add cut fruit. Soak for 3 to 5 microbial growth and bacteria. minutes. Remove fruit and drain well. Use this solution only twice and then it must be replaced. Citric acid powder or lemon juice can be used as a pretreatment but neither is as effective as ascorbic Sulfites acid in preventing discoloration of fruit before Sulfur and sulfite compounds have been used for canning. Add 1 teaspoon of citric acid (U.S.P. centuries as pretreatments to prevent darkening of grade) or ¾ cup lemon juice to 1 gallon water. preserved fruits. They also prevent microbial Drain fruit before canning. growth and reduce spoilage.

Citric acid is found in most grocery stores in the Sulfites may initiate asthmatic reactions and have canning department. been banned by the Food and Drug Administration (FDA) on fruits and vegetables for sale or served Ascorbic Acid and Citric Acid Mixtures raw to consumers. About 1 in 100 individuals have Commercially prepared mixes of ascorbic acid and a sensitivity to sulfites. USE WITH CAUTION. citric acid and sugar are seasonally available with Sulfite is still used as an antimicrobial agent in home canning supplies in grocery stores and some commercially dehydrated fruit products. This supermarkets. Generally, these products have a product must be special ordered through a label that will indicate they are used to prevent pharmacy. darkening of fruit. If they are NOT 100% ascorbic acid, do not use when ascorbic acid is required for If you use this type of pretreatment, use only U.S.P. acidification (e.g., in canning tomatoes) or in a (food grade) or Reagent Grade sodium bisulfite. Do specific recipe. These mixtures should only be used not use Practical Grade Sodium bisulfite, which is for making a solution to hold cut foods to prevent found in many places such as pharmacies or where darkening. If you choose to use these products for wine making supplies are sold. To use mix 1 holding solutions or in syrups for freezing fruits, tablespoon of sodium bisulfite per gallon of water follow the manufacturer’s directions for quantities. or ¾ teaspoon per quart of water. Soak fruit for 5 minutes, Drain. Rinse lightly with tap water. Spread Commercial mixes are more expensive and are not on clean cloth or paper towels to absorb any excess as concentrated as using pure ascorbic acid, but are moisture. easier to find. Sometimes citric acid powder is sold in supermarkets, but it is less effective in References controlling discoloration. If you choose to use these Riggs, K., & Brennand, C. (2010). Preserve the products, follow the manufacturer's directions. Harvest, Apples. Utah State University Commercial mixes may be found under the brand Extension names of Fruit Fresh, Ever Fresh, etc. Kendall, P., & Sofos, J. Drying fruits. (Published 8- 1994, Revised 6-2012). Colorado State Fruit Juice University. Fruit juice high in vitamin C may be used as a Pretreat fruit before drying, Family and Consumer pretreatment. It is not as effective as pure ascorbic Sciences, University of Tennessee Extension acid. Juices high in Vitamin C include orange, Preserve the taste of summer – Canning: fruits. lemon, pineapple, grape, and cranberry. Each juice (Revised July 2011). Iowa State University will add its own flavor and color to the fruit. To use Extension and Outreach. fruit juice as a pretreatment, place enough juice to

Utah State University is committed to providing an environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibits discrimination on the basis of sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in compensation; or discriminate regarding terms, privileges, or conditions of employment, against any person otherwise qualified. Employees and students also cannot discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. This publication is issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Ken White, Vice President for Extension and Agriculture, Utah State University.

Canning Fruits Fact Sheet No. 9.347 Food and Nutrition Series|Preparation by P. Kendall* Select Equipment instruc­tions for heating the lids. Some Quick Facts need to be covered with hot water, others Water bath canners. Any big metal • Do not can overripe fruit. container may be used as a boiling water need to be boiled for a min­ute or more. bath canner if it is deep enough and has a Do not reuse lids from commercially • Do not use the open tight-fitting cover and a wire or wooden canned foods. kettle method for canning rack. Rack dividers prevent jars from fruits. Never can in any touching each other or falling against the Prepare Fruit oven (electric, gas or side of the canner. Be sure the container microwave). is at least 4 to 5 inches deeper than the Choose fresh, firm fruits for canning. height of jars used to allow adequate The sooner you get them from the • Use jar size, processing space for the rack and briskly boiling garden to the jar, the better. For even methods and time given water. For pint jars, you need a container cooking, sort fruits for size and ripeness.­ in reliable, up-to-date at least 10 inches deep. For quart jars, Wash all fruits thoroughly, whether or canning instructions. the container should be at least 12 not they will be pared. Handle gently to inches deep. avoid bruising. Dirt contains some of the • Increase water-bath processing times at A deep pressure canner may be used bacteria hardest to kill. Don’t soak fruits; as a boiling water bath. Cover but do they may lose flavor and nutrients. altitudes of 1,000 feet or not fasten the lid. Also, leave the petcock Some peeled or cut fruits darken more to compensate­ for wide open so steam can escape and when exposed to air. Any of these simple the lower temperature pressure does not build up inside the treatments help prevent darkening: of boiling water at high canner. • Use a commercial ascorbic acid altitude. Canning jars. Standard mason jars mixture, available in grocery and drug • Check jars for seals within are recommended­ for home canning. stores. Fol­low instructions. 24 hours of canning. Treat Commercial food jars that are not heat- • Drop fruit in a solution of 1 teaspoon unsealed jars as a fresh tempered, such as mayonnaise jars, break ascorbic acid (vitamin C) and 1 gallon product. easily. Sealing also can be a problem if water. Drain before canning. sealing surfaces do not exactly fit canning lids. Be sure all jars and closures are • Drop fruit into a citric acid or lemon perfect. Discard any with cracks, chips, juice solution (1 teaspoon citric acid dents or rust. Defects prevent airtight U.S.P. grade or 3/4 cup lemon juice seals. to 1 gallon water). Drain fruit before canning. Before use, wash jars in hot soapy water and rinse well. To remove scale or hard water films on jars, soak several Sweeten Fruit If Desired hours in a solution of 1 cup vinegar (5 percent) per gallon water. Keep jars warm Sugar helps canned fruit hold its until ready to fill and place in canner. shape, color and flavor but is not needed to prevent spoilage. Fruits also can be Prepare two-piece metal canning lids. packed in boiling hot water or juice. Lids can be used only once, but the screw Processing is the same for unsweetened bands can be reused as long as they are in and sweetened fruit. Any of the following © Colorado State University good condition. Read the manufacturer’s­ may be used to provide sweetness. Extension. 8/94. Revised 6/13. Sugar syrup. Mix sugar with water www.ext.colostate.edu *P. Kendall, Ph.D., R.D., Colorado State University, or with juice extracted from some of associate dean of research, food science and human the fruit. Heat sugar and water or juice nutrition. 6/2013 together until the sugar dis­solves; skim if Table 1. Sugar syrup proportions water. Pack most raw fruits tightly into Turn heat on high until water boils adequate for 9-pint load. the jars because they shrink during vigor­ously. Set timer for recommended Water or Sugar Type processing. altitude-adjusted time. Cover canner juice (cups) cups syrup To hot pack. Heat fruits in syrup, with lid and lower heat setting to 6 1/2 3/4 very light maintain gentle boil throughout (10% sugar) water, extracted juice or steam before 5 3/4 1 1/2 light packing. Juicy fruits can be preheated processing time. Add boiling water, if (20% sugar) without added liquid and packed in needed, to keep water level above jars. 5 1/4 2 1/4 medium the juice that cooks out. Pack hot food When processing time is up, turn off (30% sugar) loosely in clean, hot glass canning heat and remove canner lid. Using a jar jars. Food should be at or near boiling lifter, remove jars and place them on a rack, dry towel or newspaper. Allow necessary. Use the proportions in Table temperature­ when it is packed. Hot packing is the preferred­ style of pack the jars to cool untouched, away from 1 as desired for the sweetness of the drafts, for 12 to 24 hours before testing fruit and your taste. for foods processed in a boiling­ water bath. seals. Extracted juice. Thoroughly crush ripe, sound, juicy fruit. Heat to Either pack. Use enough syrup, simmering (185 to 210 degrees F) over water or juice to fill around the solid Day-After Canning Jobs food in the jar and to cover the food. low heat. Strain through a jelly bag or Test the seal on the jar lids. Press flat other cloth. See Table 2 for the correct amount of space to leave between the top of metal lids at center of lid. They should Sugar mixed directly with fruit. the fruit and the top of the jar. This be slightly con­cave and not move. Add 1/4 to 1/2 cup sugar to each quart headspace is important to obtain a Remove screw bands, wash and store of prepared fruit. Bring to a simmer good seal. in a dry place. Wipe jars and lids to over low heat. Pack fruit hot in the hot remove any food residue. juice that cooks out. Remove any trapped air bubbles by sliding a nonmetallic spatula between Label sealed jars with contents, Sweeteners other than sugar. Light the food and the sides of the jar. If canning method used and date. Store in corn syrup, brown sugar or mild- necessary, add more liquid to obtain the a cool, dry, dark place. Stored properly, flavored honey can replace as much as proper headspace. Wipe jar rim with a canned fruits should retain their high half the sugar used in canning fruit. It clean, dampened paper towel to remove quality for about one year. is best not to use molasses, sorghum any food particles. Place pretreated lid Treat unsealed jars as fresh. Eat the or other strong-flavored syrups. Their on the jar, gasket side down. Screw the food immediately, refrigerate it for use flavors over­power the fruit flavor and metal band down fingertip tight. within a week, freeze it, or recan it. If they may darken the fruit. recanned, repeat the entire process. Artificial sweeteners. Add these to fruit canned in plain water just before Process in Boiling Water serving. Saccharin-based­ sweeteners Bath Spoilage can turn bitter during processing. Place filled and capped jars on rack Don’t taste or use food that shows Aspartame-based sweeteners lose their in boiling water bath canner or deep any sign of spoilage! sweetening power during processing. kettle that has been half-filled with hot Look closely at all jars before (140 F) water for raw-packed foods or opening them. A bulging lid or leaking Pack Jars very hot water (170 F) for hot-packed jar is a sign of spoilage. When you foods. open a jar, look for other signs, such as Fruits can be packed into jars raw or spurting liquid, an “off odor,” or mold. pre­heated and packed hot. When canner is filled, add boiling water as needed to bring water an inch Dispose of all spoiled canned food in To raw pack. Put cold, raw fruits or two over the tops of jars. Do not a place where it will not be eaten by into clean, hot glass canning jars and pour boiling water directly on glass jars. people or pets. cover with boiling-hot syrup, juice or Table 2. Directions for canning fruit; preparation methods and processing times for canning in a boiling water bath.* General directions: Fill jars according to the raw or hot pack method described for each fruit. Release air bubbles by inserting a flat plastic (not metal) spatula between food and jar. Slowly turn jar and move spatula up and down to release bubbles. Adjust headspace to level recommended. Clean jar rim with dampened paper towel. Add lids and adjust as manufacturer directs. Process in a boiling water bath as directed for altitude. Begin timing when water returns to boiling. Process time (in minutes) at altitudes of: Jar 0- 1,001- 3,001- 6,001- Fruit Pack Preparation Size 1,000 ft 3,000 ft 6,000 ft 9,000 ft Apples, sliced Hot Prepare syrup if desired. Wash, peel, core and slice pints or 20 25 30 35 apples. Use an anti-darkening­ treatment. Boil drained quarts apples 5 minutes in 1 pint syrup or water per 5 pounds apples, stirring occasionally. Fill jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Applesauce Hot Wash, peel and core apples. Slice into anti-darkening pints 15 20 20 25 solution. Place drained apples into larger saucepan; add quarts 20 25 30 35 1/2 cup water per 4 cups sliced apples. Cook until tender (5 to 20 minutes). Press through sieve or food mill, or leave chunky. Sweeten with 1/8 cup sugar per quart of sauce, if desired. Reheat sauce to simmer. Pack hot into jars, leave 1/2 inch headspace. Apricots, halved or sliced Follow directions and processing times for peaches. (Peeling is optional.) Berries, whole Raw Wash berries in cold or ice water to firm fruit. Use pints 15 20 20 25 (including blueberries, scissors to snip off “heads and tails” of gooseberries. quarts 20 25 30 35 blackberries, dewberries, Drain. Prepare and boil syrup, if de­sired. Add 1/2 cup huckleberries, loganberries,­ syrup, juice or water to each clean jar. Pack berries mulberries, elderberries,­ into jars, leaving 1/2-inch headspace. Shake jars gooseberries, raspberries while filling to get a full pack. Fill jars to 1/2 inch from and currants) tops with boiling syrup or water. Hot Best for firm berries that hold their shape well. Wash pints or 15 20 20 25 and drain berries; place in saucepan. Cover with quarts water and heat to boiling for 30 seconds. Pack hot fruit in jars, leaving 1/2-inch headspace. Fill jars to 1/2 inch from tops with boiling liquid. Cherries, whole Raw Prepare syrup, if desired. Wash cherries; remove pits pints or 25 30 35 40 (sweet or sour) if desired. Add 1/2 cup hot water, juice or syrup to quarts each jar. Pack fruit in jars, leaving 1/2-inch­ headspace. Fill jars to 1/2 inch from tops with hot liquid. Hot Wash cherries; remove pits if desired. In large pints 15 20 20 25 saucepan add 1/2 cup water, juice or syrup for each quarts 20 25 30 35 quart of drained fruit and bring to a boil. Fill jars with cherries and cooking liquid, leaving 1/2-inch headspace. Fruit purees Hot Use sound, ripe fruit. Wash; remove pits if necessary. pints or 15 20 20 25 (except figs and Cut large fruit in pieces. Measure fruit into large quarts tomatoes) saucepan. Add 1 cup hot water for each quart of fruit. Simmer until soft, stirring frequently. Press through a strainer or food mill. Add sugar to taste, if desired. Reheat to simmering. Pack hot into jars, leaving 1/4-inch headspace. Grapes, whole Raw Prepare syrup, if desired. Wash, drain and remove stems pints 15 20 20 25 from grapes. Pack grapes into jars, leaving 1-inch quarts 20 25 30 35 headspace.­ Fill jars to 1 inch from tops with boiling liquid. Hot Blanch grapes in boiling water for 30 seconds. Drain. Proceed as for raw pack. Grapefruit and Raw Wash and peel fruit; remove white tissue to prevent a pints or 10 15 15 20 orange sections bitter taste. Prepare syrup if desired and bring to a boil. quarts Fill jars with sections, leaving 1/2-inch­ headspace. Fill jars to 1/2-inch from tops with hot syrup or boiling water. Table 2. Directions for canning fruit; preparation methods and processing times for canning in a boiling water bath continued.* Process time (in minutes) at altitudes of: Jar 0- 1,001- 3,001- 6,001- Fruit Pack Preparation Size 1,000 ft 3,000 ft 6,000 ft 9,000 ft Peaches or Raw Prepare syrup, if desired. Wash fruit. Dip peaches in pints 25 30 35 40 nectarines boiling water 30-60 seconds to loosen skins, then dip quarts 30 35 40 45 quickly in cold water and peel. Nectarines do not need to be peeled. Cut fruit in half, remove pits and slice, if desired. Use an anti-darkening­ treatment. Pack drained fruit into jars, cut side down, leaving 1/2-inch headspace.­ Fill jars to 1/2 inch from tops with boiling syrup or water. Hot Prepare syrup, if desired. Wash and prepare fruit as for pints 20 25 30 35 raw pack. Heat drained fruit in hot syrup or water. Pack quarts 25 30 35 40 hot fruit in jars, leaving 1/2-inch headspace. Fill jars to 1/2 inch from tops with boiling syrup or water. Pears Wash pears, peel. Cut in halves or quarters and core. Proceed as for peaches, using the raw or hot pack. Pears, Asian Hot Note: All home-canned Asian Pears must be acidified pints 20 25 230 35 before canning in a boiling water canner to make them quarts 25 30 35 40 safe from the microorganism that causes botulism. Choose ripe, mature fruit of ideal quality for eating fresh or cooking. Prepare syrup if desired. Wash and peel pears. Cut lengthwise in halves, remove cores and slice if desired. Place into ascorbic acid mixture to protect color. Drain pear pieces, place into prepared syrup or water, and boil 5 minutes. Fill hot jars with hot fruit and cover with boiling cooking liquid. Add 1 tablespoon bottled lemon juice per pint jar or 2 tablespoons per quart jar. Remove any trapped air bubbles by sliding nonmetallic spatula between the food and the sides of the jar. Add additional liquid as needed to provide ½-inch headspace. Wipe jar rim clean and process. Pineapple Hot Select firm, ripe pineapples. Wash and peel, removing pints 15 20 20 25 eyes and tough fibers. Slice or cube. Prepare syrup if quarts 20 25 30 35 desired. In large saucepan, add pineapple to syrup, water or juice; simmer 10 minutes. Fill jars with hot pieces and cooking liquid, leaving 1/2-­inch headspace. Plums, halved Raw Prepare syrup, if desired. Wash and stem. To can whole, pints 20 25 30 35 or whole prick skins. Freestone varieties may be halved or pitted. quarts 25 30 35 40 Pack fruit into jars, leaving 1/2-inch­ headspace. Fill jars to 1/2 inch from tops with boiling syrup or water. Hot Prepare syrup, if desired. Wash and prepare plums as for pints 20 25 30 35 raw pack. Add plums to hot syrup, juice or water and boil quarts 25 30 35 40 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and cooking syrup, leaving 1/2-inch headspace. Rhubarb, stewed Hot Wash rhubarb. Trim off leaves and cut into 1/2 to 1-inch pints or 15 20 20 25 pieces. Add 1/2 cup sugar to each quart rhubarb and let quarts stand to draw out juice. Bring to boiling. Pack hot into jars, leaving 1/2-inch headspace. *Procedures from USDA The Complete Guide to Home Canning, AIG-539, 2009.

Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. CSU Extension programs are available to all without discrimination. No endorsement of products mentioned is intended nor is criticism implied of products not mentioned. Food Preservation Without Sugar or Salt Fact Sheet No. 9.302 Food and Nutrition Series|Preparation by P. Kendall* People who need to restrict their also are available. For these, follow Quick Facts intake of sugar or salt often wonder if it the manufacturer’s directions. In such is safe to preserve foods without these mixtures, ascorbic acid usually is the • All fruits can safely be ingredients. Most often, the answer is yes. important active ingredient. Because of canned or frozen without its dilution with other materials, these sugar. forms may be more expensive than pure • Sweet relish and pickle Canning Fruit ascorbic acid. recipes do not adapt as Recipes for canning fruit usually call For best results, prepare fruits to be well to sugar-free canning for adding sugar or sugar syrup. While canned without sugar using hot-pack as do plain fruits. sugar helps hold the texture, shape methods described in fact sheet 9.347, and color of fruit, it is primarily added Canning Fruit. However, use water or • Use recipes from reliable for flavor. It is not needed to prevent regular unsweetened fruit juices instead sources. Process all spoilage. You can safely can all fruits of a sugar syrup. Juice made from pickles by the boiling-water in water or in fruit juice by following the fruit being canned works well. To method using timetables reliable canning directions for preparing prepare, bring thoroughly ripe, crushed adjusted for altitude. and processing the fruit. Substitute water fruit to a simmer over low heat. Strain or fruit juice for the syrup or sugar pack. through a clean jelly bag or cloth. Blends • Jams and jellies can be When canning without sugar, use of unsweetened apple, pineapple and made without added sugar high quality fruit. Overripe fruit will white grape juice also are good filling but will resemble more of a soften excessively. Take special care to over solid fruit pieces. fruited gelatin desert than follow steps that prevent darkening of If ascorbic acid products are not used a true jam or jelly. light-colored fruit. Several treatments in the pretreatment of cut fruit, they may • Salt is not necessary may be used to prevent or retard be added to the canning juices or liquids for safe processing of darkening. One is to coat the fruit as it before processing. This will help keep the is cut with a solution of 1 teaspoon (3 fruit from darkening during storage. Use canned or frozen fruits and g) crystalline ascorbic acid or 3,000 mg 1/4 to 1/2 teaspoon crystalline ascorbic vegetables. It is necessary crushed vitamin C tablets per cup of acid or 750 to 1,500 mg crushed vitamin for the preservation of water. Another is to drop the cut pieces C tablets per quart of fruit. Commercial most pickles and cured or in a solution of water and ascorbic acid, ascorbic and citric acid mixtures also smoked foods. citric acid or lemon juice. Use 1 teaspoon may be used according to manufacturer’s (3,000 mg) ascorbic acid, 1 teaspoon directions. citric acid or 3/4 cup lemon juice to 1 Honey or light-colored corn syrup gallon water. may be substituted for up to half the An ascorbic acid/water solution sugar called for in a canning syrup recipe. serves as a desirable­ anti-darkening However, these products do not reduce treatment, adds nutritive value in the calorie or carbohydrate content of the the form of vitamin C, and does not sugar syrup, and thus are not acceptable change the flavor of the fruit as lemon sugar replacements for people on diabetic juice may do. Ascorbic acid is available diets. in crystalline or tablet form in drug Substituting plain water for the sugar stores and supermarkets. Ascorbic acid © Colorado State University syrup reduces the calorie content of Extension. 1/99. Revised 10/12. mixtures, such as ascorbic acid combined canned fruit by approximately 205, 280 with sugar or with citric acid and sugar, or 375 calories per pint, assuming 2/3 www.ext.colostate.edu **P. Kendall, Ph.D., R.D., Colorado State University, cup of thin, medium or thick syrup, associate dean of research, food science and human respectively, is replaced with water. nutrition. 10/2012 Adjust headspace and add lids. When canning pickles and relishes, jelling mixture such as maltodextrin Process jars of fruit packed with water use the boiling water bath method and provide 16 to 20 calories (4 to 5 grams or fruit juice as for fruits packed with processing times that are adjusted for carbohydrates) per tablespoon. syrup. Use USDA recommended altitude. procedures and timetables that have Reduced-Sugar Peach- been adjusted for altitude. Pineapple Spread When serving fruit preserved Preserving Jams and Jellies 4 cups drained peach pulp without sugar, count fruit exchanges (procedure below) as for fresh or commercially prepared, Sugar helps in gel formation, serves unsweetened or artificially sweetened as a preserving agent, and contributes 2 cups drained, unsweetened fruit. to the flavor of jams and jellies. It also crushed pineapple has a firming effect on fruit, a property 1/4 cup bottled lemon juice useful in making preserves. 2 cups sugar (optional) Freezing Fruit Jams and jellies can be made Note: This recipe may be made with All fruits may be frozen without somewhat satisfactorily without added any combination of peaches, nectarines, added sugar. Sugar is not needed for the sugar but tend to resemble more of apricots and plums, and without sugar preservation of frozen fruits, but it does gelatin-fruited dessert than a true or with as little as 2 cups. help the fruit maintain quality longer. jam or jelly. Such products generally Yield: 5 to 6 half-pints Berries and fruits such as cherries, are sweetened with a non-nutritive plums, dates, grapes, melon balls, sweetener and gelled with unflavored Procedure: Thoroughly wash 4 to pineapple chunks and rhubarb slices gelatin, gums or modified pectin. Jams 6 pounds of firm, ripe peaches. Drain that do not darken when exposed to with less sugar than usual also may well. Peel and remove pits. Grind fruit air are best frozen in single layers on be made with concentrated fruit pulp, flesh with a medium or coarse blade, trays, then packed into freezing bags or which contains less liquid and less or crush with a fork (do not use a containers. These fruits may be served sugar. blender). Place ground or crushed fruit partially thawed, giving some juice, Two types of modified pectin are in a 2-quart saucepan. Heat slowly to but with some frozen firmness still available for home use. One gels with release juice, stir constantly until fruit remaining in the fruit itself. one-third less sugar. The other is a low- is tender. Place cooked fruit in a jelly bag or strainer lined with four layers of Light-colored fruits such as apples, methoxyl pectin that requires a source of calcium for gelling. cheesecloth. Allow juice to drip about peaches and apricots freeze well in 15 minutes. Save the juice for jelly or unsweetened juice or water. Pack them To prevent spoilage, process jars other uses. in rigid containers, leaving 1/2 inch of of low-sugar jams and jellies longer headspace for square pint containers in a boiling water-bath canner than Measure 4 cups of drained fruit pulp and 1 inch for quart containers. Retard regular jams or jellies. Carefully follow for making spread. Combine the 4 cups darkening of light-colored fruits by recipes and processing times provided of pulp, pineapple and lemon juice in a one of the methods discussed in the with each modified pectin product. 4-quart saucepan. Add up to 2 cups of section on canning fruit without sugar. Altering the proportion of acids and sugar, if desired, and mix well. Heat and Artificial sweeteners, if available, may fruits may result in spoilage. Low-sugar boil gently for 10 to 15 minutes. Stir be added to the water in an amount jams and jellies also may be stored in enough to prevent sticking. equal in sweetness to a sugar-sweetened the refrigerator for use within three to Fill clean half-pint or pint jars syrup. Make a small batch to test for four weeks or in the freezer for longer quickly, leaving 1/4 inch of headspace. acceptability before freezing large storage. Wipe rims; adjust lids and process in a quantities. Note: Sugar-free jams and jellies boiling water bath. contain the carbohydrate that Process half-pints for 20 minutes Canning Relishes is naturally present in the fruit. at 1,001 to 6,000 feet or 25 minutes Commercial low-calorie jelling mixes and Pickles at 6,001 to 10,000 feet. Process pints may provide additional carbohydrates for 25 minutes at 1,001 to 3,000 feet, Sweet relish and pickle recipes do in the form of maltodextrin or other 30 minutes at 3,001 to 6,000 feet, 35 not adapt as well to sugar-free canning saccharides. Jams and jellies made with minutes at 6,001 to 8,000 feet, or 40 as do plain fruits. Try recipes that call artificial sweeteners and unflavored minutes at 8,001 to 10,000 feet. for artificial sweeteners, but don’t be gelatin or added pectin generally Remove jars from canner and cool too discouraged if some batches are provide 8 to 12 calories (2 to 3 grams overnight upright on a rack or towel. disappointing. Finished products often carbohydrate) per tablespoon. Those Label and store in cool, dark, dry place. are mushy or have an unsuitable flavor. made with a commercial low-calorie Refrigerated Grape Jelly A few low-sodium, high-vinegar, Process in a boiling water-bath canner With Liquid Sweetener fresh-pack pickle recipes have been for 15 minutes at altitudes between 2 Tbsp unflavored gelatin powder developed. Any fresh-pack pickle 1,001 and 6,000 feet. Process 20 minutes recipe that calls for as much or more at altitudes between 6,001 and 10,000 1 bottle (24 oz) unsweetened grape vinegar than water and provides a feet. Remove jars from canner and cool juice finished product with at least 1/4 cup overnight upright on a rack or towel. 2 Tbsp bottled lemon juice of 5 percent acid vinegar per pint jar 2 Tbsp liquid artificial sweetener, of pickled products can be safely made Reduced-Sodium Sliced to equal 1 cup sugar (read label without salt. Sweet pickles generally Sweet Dill Pickles taste better without salt than dill pickles. if substituting dry artificial 4 pounds (3- to 5-inch) pickling sweetening agent) If salt is omitted from fresh-pack dill pickles, try adding hot peppers, herbs cucumbers Yield: 3 half-pints and garlic instead. Dill pickles taste 6 cups vinegar (5 percent) Procedure: In a saucepan, soften better if as little as 0.5 percent salt by 6 cups sugar gelatin in the grape and lemon juices. weight of entire contents is added. This Bring to a full rolling boil to dissolve is the equivalent of 1/2 to 3/4 teaspoon 2 Tbsp canning or pickling salt gelatin. Boil 1 minute and remove from of salt per pint jar of pickles. 1 1/2 tsp celery seed heat. Stir in sweetener. Pour quickly 1 1/2 tsp mustard seed into hot, sterilized half-pint jars, leaving Reduced-Sodium Sliced 1/4 inch of headspace. Adjust lids. Sweet Pickles 2 large onions, thinly sliced Do not process or freeze – store in 4 pounds (3- to 5-inch) pickling 8 heads fresh dill refrigerator and use within four weeks. cucumbers Yield: About 8 pints Canning syrup: Procedure: Wash cucumbers. Cut Canning and Freezing for 1 2/3 cups distilled white vinegar 1/16-inch slice off blossom end and Salt-Free Diets (5%) discard. Cut cucumbers in 1/4-inch slices. Combine vinegar, sugar, salt, With the exception of cured or 3 cups sugar celery and mustard seeds in large smoked foods and most pickled 1 Tbsp whole allspice saucepan and bring to a boil. Place 2 products, salt is not necessary for safe slices of onion and 1/2 dill head in each 2 1/4 tsp celery seed processing of home-canned or frozen pint jar. Fill jars with cucumber slices, fruits and vegetables. Its addition does Brining solution: leaving 1/2-inch head-space. Add one help retain the natural color and texture 1 quart distilled white vinegar (5%) slice of onion and one-half head dill of the canned product. It is primarily on top. Pour hot pickling solution over added for flavor. 1 Tbsp canning or pickling salt cucumbers, leaving 1/4-inch headspace. To can or freeze foods without 1 Tbsp mustard seed Remove air bubbles. Wipe jar rims and salt, follow usual recipes and reliable 1/2 cup sugar adjust lids as manufacturer directs. canning and freezing directions, but Process in a boiling water-bath canner without adding salt. To improve the Yield: About 4 to 5 pints for 20 minutes at 1,001 to 6,000 feet flavor of saltless vegetables, add 1/2 Procedure: Wash cucumbers. Cut or 25 minutes at 6,001 to 10,000 feet. to 1 tablespoon of lemon or orange 1/16 inch off blossom end and discard. Remove jars from canner and cool juice to each pint of carrots, beets or Cut cucumbers into 1/4-inch slices. overnight upright on rack or towel. asparagus. Green beans and peas get a Combine all ingredients for the canning Label and store in cool, dark, dry place. lift from 1/4 teaspoon mace, nutmeg or syrup in a saucepan and bring to a boil. curry powder per pint. Salt substitutes Keep syrup hot until used. generally are not recommended in References In a large kettle, mix the ingredients canning. They may contain additives The Complete Guide to Home Canning. that will react with the foods, impart for the brining solution. Add the cut cucumbers and cover. Bring to a boil Agriculture Information Bulletin off-flavors or colors, or give brines a No. 539-1, U.S. Department of cloudy appearance. and simmer until the cucumbers change color from bright to dull green Agriculture Extension Service, Always add the amount of salt (about 5 to 7 minutes). Drain the revised 2009. specified in brined pickles and cured cucumber slices. Fill clean pint jars and smoked foods. Salt is needed for to 1/2 inch of jar tops with drained the safe preservation of these foods. cucumber slices. Cover with hot People on low-sodium diets should canning syrup, leaving 1/2 inch of check with a physician or dietitian to headspace. Colorado State University, U.S. Department of Agriculture and Colorado counties cooperating. see if these foods should be excluded CSU Extension programs are available to all without from their diets or eaten only in limited Remove air bubbles with a nonmetallic knife. Wipe jar rims and discrimination. No endorsement of products mentioned amounts. is intended nor is criticism implied of products not adjust lids as manufacturer directs. mentioned. 7/16/2018 Boiling during home canning won't prevent botulism poisoning | Food Safety News

Boiling during home canning won’t prevent botulism poisoning

By Kelsey M. Mackin | July 16, 2018

People across the country are gearing up for home canning in efforts to preserve summer flavors for year-round enjoyment.

Consequently, the Centers for Disease Control and Prevention is now reminding the public that knowing how to can safely is essential to preventing the growth of dangerous bacteria.

“Home canning is a great way to preserve your garden goodies. But beware: if it’s done the wrong way, the vegetables you worked so hard for could become contaminated by a germ that causes botulism, a serious illness that can affect your nerves, paralyze you, and even cause death,” warns the CDC.

According to the Atlanta-based agency, home-canned foods are a common source of botulism in the United States. From 1996 through 2008, foods prepared in homes accounted for 48 of the 116 foodborne botulism outbreaks reported to the agency. Of those 48 outbreaks, 18 (38 percent) were linked to home-canned vegetables.

The illnesses come from clostridium botulinum bacteria, which produce toxins that cause botulism. To create an environment that won’t support the growth of these toxins, the CDC says people should make sure the canning technique they use are up to date and aligns with new guidance rather than with obsolete and inadequate methods.

The National Center for Home Food Preservation offers general canning guidelines here. Additionally, the U.S. Department of Agriculture offers the USDA Complete Guide to Home Canning.

Two crucial factors are:

Always use a pressure canner or cooker. Pressure canning is the only recommended method for canning vegetables, meat, poultry and seafood. Boiling water canners will not help prevent botulism poisoning.

Be sure the gauge of the pressure canner or cooker is accurate.

The CDC also advises that consumers keep an eye out for signs their home-canned food could be contaminated including: http://www.foodsafetynews.com/2018/07/boiling-during-home-canning-wont-prevent-botulism-poisoning/#.W0zk-tVKjIU 1/2 7/16/2018 Boiling during home canning won't prevent botulism poisoning | Food Safety News If the container is leaking, bulging, or swollen; If the container looks damaged, cracked, or abnormal; If the container spurts liquid or foam when opened; If the food is discolored, moldy, or smells bad.

If you suspect that a can or jar may be contaminated, do not open it because that can spread the bacteria. Also, do not taste it. If any of the potentially contaminated food is spilled, the CDC says to clean the area with a diluted bleach solution of 1/4 cup of bleach to 2 cups of water.

(To sign up for a free subscription to Food Safety News, click here.)

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Selecting, Preparing and Canning Fruit

Apples - Sliced

Quantity: An average of 19 pounds is needed per canner load of 7 quarts; an average of 12-1/4 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts- an average of 2-3/4 pounds per quart. Quality: Select apples that are juicy, crispy, and preferably both sweet and tart. Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning on the https://nchfp.uga.edu/publications/usda/GUIDE01_HomeCan_rev0715.pdf website. Procedure: Wash, peel, and core apples. To prevent discoloration, slice apples into water containing ascorbic acid. Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill jars with hot slices and hot syrup or water, leaving 1/2- inch headspace. Adjust lids and process. Processing directions for canning sliced apples in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1.

Table 1. Recommended process time for Apples, sliced in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000

Hot Pints or Quarts 20 min 25 30 35

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.

Selecting, Preparing and Canning Fruit

Syrups for Canning Fruit

Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. The guidelines for preparing and using syrups (Table 1) offer a new "very light" syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type. Procedure: Heat water and sugar together. Bring to a boil and pour over raw fruits in jars. For hot packs, bring water and sugar to boil, add fruit, reheat to boil, and fill into jars immediately. Other sweeteners: Light corn syrups or mild-flavored honey may be used to replace up to half the table sugar called for in syrups. For more information see Canned Foods for Special Diets.

Table 1. Preparing and using syrups.

Measures of Water and Sugar

Syrup Approx. % For 9-Pt Load (1) For 7-Qt Load Fruits Commonly packed in Type Sugar syrup (2)

Cups Cups Cups Cups Water Sugar Water Sugar

Very 10 6-1/2 3/4 10-1/2 1-1/4 Approximates natural sugar Light levels in most fruits and adds the fewest calories.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018. Light 20 5-3/4 1-1/2 9 2-1/4 Very sweet fruit. Try a small amount the first time to see if your family likes it.

Medium 30 5-1/4 2-1/4 8-1/4 3-3/4 Sweet apples, sweet cherries, berries, grapes.

Heavy 40 5 3-1/4 7-3/4 5-1/4 Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums.

Very 50 4-1/4 4-1/4 6-1/2 6-3/4 Very sour fruit. Try a small Heavy amount the first time to see if your family likes it.

1. This amount is also adequate for a 4-quart load. 2. Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar.

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.

Selecting, Preparing and Canning Fruit Apple Butter

Use Jonathan, Winesap, Stayman, Golden Delicious, Maclntosh, or other tasty apple varieties for good results.

 8 lbs apples  2 cups apple cider  2 cups vinegar  2¼ cups white sugar  2¼ cups packed brown sugar  2 tbsp ground cinnamon  1 tbsp ground cloves

Yield: About 8 to 9 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash, remove stems, quarter and core fruit. Cook slowly in cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for canning. Fill hot into sterile half-pint or pint jars, leaving ¼-inch headspace. Quart jars need not be pre-sterilized. For information about pre-sterilizing jars see "Sterilization of Empty Jars". Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Apple Butter in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft

Hot Half-pints or Pints 5 min 10 15

Quarts 10 15 20

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.

Selecting, Preparing and Canning Fruit

Spiced Crabapples

 5 lbs crabapples  4½ cups apple cider vinegar (5%)  3¾ cups water  7½ cups sugar  4 tsp whole cloves  4 sticks cinnamon  Six ½-inch cubes of fresh ginger root

Yield: About 9 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Remove blossom petals and wash apples, but leave stems attached. Puncture the skin of each apple four times with an ice pick or toothpick. Mix vinegar, water, and sugar and bring to a boil. Add spices tied in a spice bag or cheesecloth. Using a blancher basket or sieve, immerse 1/3 of the apples at a time in the boiling vinegar/syrup solution for 2 minutes. Place cooked apples and spice bag in a clean 1- or 2-gallon crock and add hot syrup. Cover and let stand overnight. Remove spice bag, drain syrup into a large saucepan, and reheat to boiling. Fill pint jars with apples and hot syrup, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Spiced Crabapples in a boiling-water canner.

Process Time at Altitudes of

Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft

Hot Pints 20 min 25 30 35

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2015.

Reviewed February 2018.

Berries - Whole

Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries. Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts - an average of 1¾ pounds per quart. Quality: Choose ripe, sweet berries with uniform color. Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup , if desired. Add ½ cup syrup, juice, or water to each clean jar. Hot pack – For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving ½-inch headspace. Raw pack – Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Adjust lids and process. Processing directions for canning berries in a boiling-water canner are given in Table 1

Table 1. Recommended process time for Berries, whole in a boiling-water canner.

Process Time at Altitudes of

Style of Jar Size 0 - 1,000 1,001 - 3,000 3,001 - 6,000 Above 6,000 Pack ft ft ft ft

Hot Pints or 15 min 20 20 25 Quarts

Raw Pints 15 20 20 25

Quarts 20 25 30 35

Preparing and using syrups.

Measures of Water and Sugar

Syrup Approx. For 9-Pt Load For 7-Qt Load Fruits Commonly packed in Type % Sugar (1) syrup (2)

Cups Cups Cups Cups Water Sugar Water Sugar

Very 10 6-1/2 3/4 10-1/2 1-1/4 Approximates natural sugar levels Light in most fruits and adds the fewest calories.

Light 20 5-3/4 1-1/2 9 2-1/4 Very sweet fruit. Try a small amount the first time to see if your family likes it.

Medium 30 5-1/4 2-1/4 8-1/4 3-3/4 Sweet apples, sweet cherries, berries, grapes.

Heavy 40 5 3-1/4 7-3/4 5-1/4 Tart apples, apricots, sour cherries, gooseberries, nectarines, peaches, pears, plums.

Very 50 4-1/4 4-1/4 6-1/2 6-3/4 Very sour fruit. Try a small Heavy amount the first time to see if your family likes it.

National Center for Home Food Preservation