Food Preservation Adapted From

Food Preservation adapted from www.pickyourown.org

Freezing Berries

Blueberries, blackberries, raspberries, gooseberries, tayberries, loganberries, strawberries, saskatoons, cranberries, marionberries, thimbleberries, boysenberries…

If you like berries in the winter—in muffins, pancakes, cobblers, pies, or just in a bowl—imagine how good it would taste if you had picked a couple of quarts fresh or bought a them from a farm stand and then quickly froze them at home! It is also one of the simplest ways to preserve fruit for the winter. Here's how to do it, complete with easy instructions and illustrations. Your own frozen berries will taste much better than anything you've ever had from a store.

I'm using blueberries as an example, but this same process works exactly the same for any other berries listed above. Strawberries are different in that you must remove the hulls (the green cap) after washing, but otherwise the same. This also works for cherries, but you may want to pit them before freezing them. ingredients & equipment

 fresh berries—any quantity  Vacuum food sealer or Ziploc freezer bags (the freezer bag version is heavier and protects against freezer burn)  a pan or tray that fits in your freezer  a strainer/colander instructions

1) Pick’em

Start with the freshest berries you can get. Look for plump, full berries with a good color. I've used blueberries as an example, but these directions would equally well for any other berry.

2) Wash’em*

Just rinse them gently in cold water. I put a colander or strainer in a large bowl, fill it with cold water and swirl the berries in it with my fingers. That avoids breaking them and dirt either floats, which I pick out, or sinks and is removed when I lift the strainer out of the bowl.

* Do not wash blueberries or saskatoons. Washing can result in a tougher-skinned product. Wash only after you remove them from the freezer and thaw to use. For now just pick the dirt out. 3) Drain’em

Use a large sieve or colander to remove as much water as possible. I usually let them sit for about 10 minutes in the colander.

4) Spread’em

There are two ways of doing this. If you have space in your freezer, spread the berries out in a large oven pan with a lip or ridge. Spread enough on to make one layer—this way they freeze quickly and won’t be frozen together in a lump, so later you can remove only what you need without thawing the entire bag.

If your freezer isn't that big, just drain as much of the water as you can, then put them into whatever container will fit in your freezer. After they’re frozen, they may stick together a bit, but should break apart fairly easily.

5) Freeze’em

Pop them into the coldest part of the freezer, or the quick freeze shelf, if your freezer has on. I leave them in the freezer overnight, to get completely frozen.

6) Bag’em

I love the FoodSavers with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, Ziploc bags work, too, but it is hard to get as much air out of the bags. Remove the air to prevent drying and freezer burn. On the left is the bag with frozen berries before vacuum sealing, and to the right is the same bag after vacuum sealing. Of course, you can use Ziploc bags, but they leave a lot more air in, which allows some freezer burn.

I typically write the labels on the bags with a Sharpie permanent marker BEFORE I fill the bags (it's easier) rather than after, as shown in step 7. tip for a cheap vacuum sealer:

To remove the excess air from a Ziploc bag, put a straw inside the bag and zip it closed as far as possible. Then suck the air out of the bag, pinch the straw shut where it enters the bag and pull it from the bag and quickly zip the bag the rest of the way.

7) Label’em

Of course, you'll want to label them with the contents and date, or all this work could be wasted, if you can't identify them later, or don't know how old they are.

8) Freeze’em (again)*

Pop them into the deep freeze, or in the coldest part of your regular freezer. When you are ready to use the berries, thaw, wash, and sort the berries.

To thaw them, just set them in the fridge overnight or on the counter for a couple of hours. I wouldn't recommend the microwave unless you are planning to cook with them.

*You can wash the frozen blueberries in a bowl of plain cold water. Then you need to pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Picking Tips:

 Harvest early in the morning, especially if the weather is hot, to get peak flavor.  Harvest the berries at its peak maturity, but not overripe and mushy.  Process promptly after harvesting, or keep cooled in the fridge or with ice until then.

How to Freeze Green Beans

If you like frozen green beans in the winter, just imagine how good it would taste if you had picked a bag yourself and then quickly froze it at home! It is also one of the simplest ways to put up a vegetable for the winter. Here's how to do it, complete instructions in easy steps and completely illustrated. The green beans will taste much better than anything you've ever had from a store. ingredients & equipment

 fresh green beans—any quantity. I figure one handful per serving.  Vacuum food sealer or Ziploc freezer bags (freezer bags are heavier and protect better against freezer burn)  1 large pot boiling water  2 large bowls, one filled with cold water and ice.  1 sharp knife instructions

1) Pick’em

Start with fresh green beans - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. And don't use beans that are old, overripe or dried out (see below):

2) Wash’em

I'm sure you can figure out how to rinse the green beans in plain cold or lukewarm water.

3) Cut’em

Just take a sharp knife and cut of both ends (about 1/4 inch). Then cut them into pieces of the size you prefer, usually about 1 inch long.

Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a "bean Frencher". The Frencher enables you to prepare a huge quantity of beans very quickly.

4) Ready the Pots

Get the pot of boiling water ready (about 2/3 filled) and a LARGE bowl with ice and cold water.

5) Blanch’em

All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. Green beans require a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching time for beans is 3 minutes (the duration should be just long enough to stop the action of the enzymes and kill the bacteria).

Begin counting the blanching time as soon as you place the green beans in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

6) Cool’em

Cool green beans immediately in ice water. Drain the green beans thoroughly (this shouldn't take more than a minute).

After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the green beans into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet green beans for 7 minutes, then cool in ice water for 7 minutes. Drain thoroughly.

7) Bag’em

8) Freeze’em

Pop them into the freezer, on the quick freeze shelf, if you have one! tips

 Harvest early in the morning, especially if the weather is hot, to get peak flavor.  Harvest the green beans at its peak maturity (firm, straight, not lumpy)  Process promptly after harvesting, or keep cooled in the fridge or with ice until then. frequently asked questions

When you take your green beans out of the freezer, how long do they take to cook? Just the same as store-bought frozen green beans: 3 to 5 minutes; just until hot and tender.

I've frozen green beans but they seem so rubbery after being cooked. Any idea why? Generally, that means the beans were either old to being with, or they were overcooked. It only takes 3 minutes to blanch the beans, and then plunge them immediately into ice water.

How long can they be frozen? It depends upon how cold is your freezer and how you packed them. Colder (deep freezes) are better than frost free compartments, which actually cycle above freezing (that's how they melt the ice). Vacuum packing results in longer storage capability, too. Thicker bags also help prevent freezer burn.

In general, up to 9 months in a Ziploc bag in an ordinary freezer, and 14 months in a deep freeze in a vacuum packed bag. After that, the beans won't make you sick; they just won't taste as good.

When blanching green beans you say to cook for 3 minutes only. When we put the beans into the boiling water the boiling stops for several minutes before starting again. This adds 5 - 10 minutes to the process. Is this good or should we take the beans out after 3 minutes even if the water hasn't come back to a boil?

Excellent question. The directions from the USDA assume that we're using a large enough pot and a large enough burner that it returns to a boil quickly (say 2 - 3 minutes). If you can, use a larger pot on a hotter burner. If that's not practical, I just add a couple of minutes to the time—otherwise the food gets overcooked!

Preserving Food by Drying adapted from www.ehow.com

It is known that as early as 12,000 BCE ancient man preserved food by drying. By preserving foods, he could store food for future use. To preserve food by drying, you need to remove the water content from the food. This ensures that no bacteria can grow. You can use many methods to dry foods. instructions

1. Buy a dehydrator to dry your food. A dehydrator comprises of an electric element, fan and vents. To ensure proper drying, leave sufficient space between items. Check the dehydrator manual for drying times for different items.

2. Get a commercial smoker to preserve meats. Smokers are metal units within which you can either use charcoal or wood chips to produce smoke. You need thermometers to measure the air temperature of the smoker and the meat to ensure proper drying and cooking. Cooking times for various cuts and types of meat vary so check with your manual for this.

3. Use an oven to preserve foods. Place the items on cookie sheets in the over at 120° to 145° F. It may take up to 12 hours for items to dry. For larger items, use the racks to ensure even drying.

4. Hang garden herbs, spices and vegetables such as dill, basil, and green beans in a dry and airy location. Air drying can take up to 3 days. Be sure to keep items out of humid conditioner and night air to reduce the chance of spoilage due to moisture. 5. Place fruits and vegetables out in the sun and let dry for about 4 days. Sun drying is the method to use when the air is dry and temperatures is about 100 F degrees. You can use screens, or racks with cotton sheeting on them, then place the items on the racks. Make sure that air circulates on both sides of the racks or frames and avoid humid conditions. tips & warnings

1. Buy food dehydrators that have adequate capacity and trays that are sturdy.

2. If you use the sun drying method then you should freeze or heat items to destroy any insect eggs, which may collect on the items.

3. Remember that when using the smoking method you must take precautions in handling the meat to avoid spreading food borne illnesses. These precautions include proper washing of hands and utensils, thawing the meat if frozen, cooking meats at the proper temperature to unsure doneness and refrigeration or freezing it after removing it from the smoker.

4. When sun drying, do not use metal frames without a cheese cloth cover on them because it may contaminate or spoil the food

Freeze-Drying Foods

Freeze-drying protects food against spoilage, making freeze dried foods the favored fare for astronauts, campers, and survivalists. The foods must be frozen first and the water content forced to evaporate without returning to a liquid state. Though freeze-drying usually requires highly specialized equipment, you can freeze dry certain fruits and vegetables at home, using your freezer.

Instructions:

1. Select fruit and vegetables you would like to freeze-dry. Do not try to freeze dry lettuce, watermelon, or cucumber, as these have a high water content. Apples, bananas, carrots, and potatoes are good choices for learning how to freeze-dry.

2. Cut the foods into this slices. Slice as thinly as possible-no more than 1/8 inch thick. Make all slices the same size.

3. Arrange the slices on a rack, like the one used for cooling cakes. Trays that allow for complete air circulation are most effective

4. Place the racks in your freezer immediately. The racks should be flat, without any obstruction to air flow around the slices.

5. Check the slices in 30 minutes. They should be frozen. Lave them in position in the freezer.

6. Allow the food slices to sublimate. Over the next week to 10 days, the frozen water in the food slices will evaporate without returning to a liquid state. This process is known as sublimation.

7. Remove the food slices from the freezer. To reconstitute, put the freeze dried food in a bowl and cover with boiling water. Cooking in water or liquid will also reconstitute freeze dried foods.

8. Store freeze dried foods by sealing in plastic wrap or other airtight packaging.

Food dehydration Drying your own fruits, vegetables, and other foods adapted from www.pickyourown.org

Dehydration is an alternative to canning (called “bottling” in the UK) and freezing fruits and vegetables. If you have a surplus of fruits or vegetables from your garden, but lack the canning equipment or freezer space, drying may be the right method for you!

Dehydrated foods have a number of advantages: Dehydration is a low cost way to preserve food that is free from concerns about botulism, the dried food require less storage space than canned goods, and there’s no freezer to keep running.

Dehydrating your own produce does require time and some knowledge of food drying principles. preparation

1. Select the best fruit and vegetables! As with canning and freezing, dehydrated foods are only as good as the fresh fruits and vegetables. When selecting fruits and vegetables for dehydration, choose ones that are ripe, unbruised, and at peak of eating quality.

2. Prepare foods to be dehydrated as you want them to be served. Apples for example may be sliced, cut into rings, or pureed for fruit leather.

3. Keep pieces uniform in size and thickness for even drying. Slices cut 1/8 to ¼ inch in thickness will dry more quickly than thicker pieces.

4. Some foods should be washed before drying. Foods such as herbs, berries, and seedless grapes need only be washed before dehydrating.

5. To prevent browning: try steaming, sulfuring, or coating light colored fruits and vegetables with acids such as lemon juice or ascorbic acid (fruit fresh) before drying. Steaming or blanching also is recommended for vegetables to inactivate enzymes that cause vegetables to mature, or toughen during drying. during drying

1. Select the drying method and equipment that is right for you. Foods can be dried in a conventional oven, a commercial dehydrator, or in the sun. Drying times vary with the method and foods chosen. Be sure to read that instructions with your dehydrator.

2. Maintain 130F to 140F with circulating air: Remove enough moisture as quickly as possible to prevent spoilage. A drying temperature of 130 degrees F to 140 allows moisture to be removed quickly without adversely affecting food’s texture, color, flavor, and nutritive value. If the initial temperature is lower, or air circulation is insufficient, foods may undergo undesirable microbiological changes before drying adequately. If the temperature is higher, or humidity too low, nutrients can be lost or moisture may be removed too quickly from the product’s outer surface. This causes the outer surface to harden and prevents moisture in the inner tissues from escaping. When testing for sufficient dryness, cool foods before tasting.

3. Know when your food is dry: Some foods are more pliable when cool than warm. Foods should be pliable and leathery, or hard and brittle when sufficiently dried. Some vegetables actually shatter if hit with a hammer. At this stage, they should contain about 10% moisture. Because they are so dry, vegetables do not need conditioning like fruits. after drying (fruit only)

1. Allow dried fruit (not vegetables) time to “condition”: When dry, allow fruit to “condition” for four to ten days before packaging for storage. The moisture content of home dried fruit should be about 20%. When the fruit is taken from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is the process used to equalize the moisture. It reduces the risk of mold growth.

2. To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars.

3. Seal the containers and let them stand for 7 to 10 days. The excess moisture is some pieces will be absorbed by the drier pieces.

4. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying.

5. After conditioning, package and store the fruit as described below. packaging dried foods

1. Seal the dried food: Dried foods are susceptible to insect contamination and reabsorbtion of moisture and must be properly packaged and stored immediately. First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow. Package dehydrated foods in tightly sealed containers or Ziploc type bags, or dark scalded (sterilized) glass jars.

2. Choose the right containers: Glass jars, metal cans or boxes with tight fitted lids or moisture vapor resistant freezer cartons make good containers for storing dried foods. Heavy-duty plastic bags are acceptable, but keep in mind that they are not insect and rodent proof. Plastic nags with a 3/8 inch seal are best to keep out moisture.

3. Fruit that has been sulfured should not touch metal. Place the fruit in plastic bag before storing it in a metal can. Sulfur fumes will react with the metal and cause color changes in the fruit.

4. Pack as tighly as possible without crushing.

5. Pack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that will lower the quality of the food. storing dried foods

1. Store in a cool, dark, dry place. Food quality is affected by heat. The storage temperature helps determine the length if storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60 F degrees, 6 months at 80 F degrees. Vegetables have about half the shelf life of fruits.

2. Use food within six to 12 months for best quality.

3. Check dried foods frequently during storage to see if they are still dry. Foods that are packaged seemingly “bone dry” can spoil if moisture is reabsorbed during storage. Glass containers are excellent for storage because any moisture that collects in the inside can be seen easily. Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.

Home Canning Basics adapted from www.homecanning.com

General canning guidelines in this section should be followed for all home canning. Information specific to the selection, preparation and use of home canning jars and two piece vacuum caps applies to BALL home canning products and KERR home canning line.

The air we breathe and all foods in their natural state contain microorganisms such as molds, yeasts, and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacteria growth is not controlled. Proper, safe home canning procedure control the growth of spoilage microorganisms, allowing us to keep food beyond its normal storage period.

Home canning is not complicated. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing” or “heat processing” foods according to up-to-date, tested home canning guidelines. Proper home canning includes:

 Placing prepared food in BALL or KERR brand home canning jars which are then sealed with BALL brand or KERR brand two piece vacuum caps;  Heating the filled jars to the designated temperature using the correct type of canner for the food being processed;  Processing the filled jars for the required time as stated by an up to date, tested recipe in order to destroy the spoilage microorganisms and inactive enzymes;  Cooling jars properly, allowing the lids to vent excess air from the jars to form a vacuum seal.

When followed exactly, the processing methods and times of up to date, tested home canning recipes adequately destroy normal levels of heat resistant microorganisms. Adequate processing and upon cooling, a vacuum is formed and the lid seals onto the jar. This ensures that home canned foods will be free of spoilage when the jars are stored properly and remain vacuum sealed. This seal prevents other microorganisms from entering and re-contaminating the food.

If you are located at an elevation higher than 1,000 feet about sea level, it is necessary to adjust the processing time when using the boiling water method and the pounds of pressure when using the steam pressure method. Make the appropriate adjustment for your elevation as indicated by the Altitude Charts.

Boiling Water Canner

Altitude (feet) Increase Processing time

1,001 – 3,000 5 minutes

3,001 – 6,000 10 minutes

6,001 – 8,000 15 minutes

8,001 – 10,000 20 minutes

Steam Pressure Canner

Altitude (feet) Weight Gauge Dial Gauge

0 – 1,000 10 11

1,001 – 2,000 15 11

2,001 – 4,000 15 12

4,001 – 6,000 15 13

6,001 – 8,000 15 14

8,001 – 10,000 15 15

Note: The cooking time necessary for recipe preparation before the food is placed in the jars is not a part of the processing time. It does not alter the processing time required for safe home canned foods. To thoroughly destroy all microorganisms that may be in a specific food as it is ladled into the jars, always process the filled jars for the time specified in a tested recipe from a reliable source.

Home Canning Essentials for All Foods

1. Use only the best, top quality ingredients. Preserve fruits and vegetables at their peak of ripeness.

2. Process ALL home canned foods. (See Step-by-Step.) High-acid Foods in a Boiling-Water Canner Low –acid foods in Steam Pressure Canner

3. Follow only current, tested home canning recipes that . Include the appropriate processing method for the food type being canned; . Give a specific processing time for the food type and size home canning jar used; . Designate headspace; . Come from a reputable source offering up to date recipes, following acceptable canning guidelines

4. Follow manufacturer’s directions for preparing home canning jars and two piece vacuum caps. Complete instructions can be found on each BELL or KERR package, or refer to Step- by-Step. 5. Fill hot jar with prepared recipe. Leave recommended headspace. Remove air bubble by sliding a nonmetallic spatula between the jar and food; press gently on the food to release trapped air. Repeat around the circumstance of the jar.

6. Wipe rim and threads, with a clean damp cloth. Center heated lid on jar. Screw band down evenly and firmly until a point of resistance is met – fingertip tight.

7. After processing, remove jars from canner; set jars upright on a towel to cool. Do NOT retighten bands or check for a seal while jars are hot.

8. After 24 hours, check lids for a seal. Sealed lids curve downward. Press the center of the lid to ensure it does not flex up or down (reprocess or refrigerate any unsealed jars). Remove bands. Wipe jars and lids with a clean, damp cloth and dry. Wash bands in soapy water dry and store.

9. Label and store jars in a cool, dry, dark place. For best quality, use home canned foods within one year.

Preserving High Acid Foods: Step-by-Step

Because they are relatively easy to preserve foods containing high amounts of aci are a popular choice for home canners. These foods provide you with opportunity to prepare and enjoy a wide array of creative recipes, from excellent side dishes to delectable desserts.

High-acid foods including fruits, fruit juices, jams, jellies, and other fruit spreads, tomatoes with added acid, pickles, relishes, and chutneys, sauces, vinegars and condiments.

For additional information regarding processing, selection of produce and preparation of jars and two piece vacuum caps, refer to Canning Basics.

1. Before you begin, review the recipe and assemble equipment and ingredients. Follow guidelines for recipe preparation, jar size, canning method, and processing time.

2. Visually inspect home canning jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage. Check bands for proper fit. Examine lids to ensure they are not scratched and the sealing compound is even and complete. Wash jars, lids and bands in hot, soapy water; rinse.

3. Place BALL brand or KERR brand home canning jars in a large stockpot. Cover jars with water and place over high heat. Bring water to a simmer (180F); reduce heat and keep jars hot until ready to use. After sterilizing, keep jars in hot water until ready to use. A dishwasher may be used to preheat jars.

4. Prepare food as recipe directs. 5. Place BALL brand or KERR brand lids in a small saucepan. Cover lids with water. Bring to a simmer (180F); keep lids hot until ready to use. DO NOT BOIL lids.

6. Fill hot jars one at a time with prepared food. Do not use an assembly line method for filling jars. Allow proper headspace. Overfilling and underfilling can result in seal failure. Headspace is determined by the food type:  Jams, jellies, and other fruit spreads ¼ inch  Fruits and tomatoes ½ inch  Fruit juices ¼ inch  Pickles, relishes and chutneys ¼ inch  Sauces, vinegars and condiments ¼ inch

7. Remove air bubbles by sliding a nonmetallic spatula such as a BALL Bubble Freer or rubber spatula between jar and food; press gently on the food to release trapped air. Repeat around circumference of jar. After removing air bubbles, readjust headspace if required.

8. Wipe rim and threads of jar with a clean, damp cloth to remove any food reside. Center lid on jar with sealing compound next to rim.

9. Apply band, screwing down evenly and firmly – just until fingertip tight. “Fingertip tight” is a snug as the band can be applied with your fingertips. This allows the lid to vent air during processing. The lid must exhaust the air in order to form a vacuum seal.

10. Place jar on rack in canner. Repeat steps 6-9 for each jar. When all jars are filled or canner is full, lower rack into the water. Be sure water covers jars by at least 1 inch; add boiling water if required. Place li on canner and turn heat to medium high.

11. When water returns to a full rolling boil, begin counting processing time. At altitudes up to 1,00 feet above sea level, follow recipe processing time. At altitude higher than 1,000 feet above sea level, follow recipe processing time. At altitudes higher than 1,000 feet above sea level, increase processing time as recommended for your elevation. See altitude chart in Canning Basics.

12. When time has elapsed, turn off heat and remove canner lid. Allow boil to subside, then lift jars without tilting and place them upright on a towel to cool in a draft-free place. DO NOT retighten bands or test for a seal while jars are hot. Cool jars undisturbed for 24 hours.

13. After jars have cooled, check lids for seal by pressing on the center of the lid. If the lid is pulled down and does not flex up or down when pressed, remove the band and slightly lift the jar by the lid. Lids that do not flex and cannot easily be removed with your fingertips have a good seal. Refrigerate or reprocess any unsealed jars. 14. Remove bands; wash, dry and store separately. Wipe jars and lids with a clean, damp cloth; dry. Label and store jars in a cool, dry place. For best quality, use home canned foods within one year.

For further discussion of canning high-acid foods, refer to the Ball Blue Book of Preserving, available for purchase online.

Preserving Low Acid Foods: Step-by-Step

Vegetables, meats, poultry, and seafood are such a natural part of family meal planning that canning these low-acid foods ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to preserve, yet require special handling to eliminate the risk of spoilage due to botulism. In order to prevent this type of spoilage, low-acid foods MUST be heat processed using a steam pressure canner.

The spoilage organism, Clostridium botulinum can be present in any food. It is itself destroyed at boiling temperatures, but it has the ability to form toxin-producing spores that can survive the boiling treatment. These spores thrive in a moist, low-acid environment without the presence of air- the exact conditions found in a sealed jar of low-acid food.

The growth of Clostridium botulinum spores is prevented when filled jars of low-acid foods are “processed” at a temperature of 240° for the established time. The only way for a home canner to achieve a 240° temperature is in a steam-pressure canner. (Boiling water canners heat only 212°, the temperature of boiling water). Because Clostridium botulinum spores do not grow in the presence of acid, high acid foods can be safely processed in a boiling water canner.

Low acid foods include vegetables, soups, stews and ragouts, meats, poultry, and seafood. Recipes that combine high-acid foods, such as tomatoes, with low-acid foods, such as vegetables and meats, are considered low-acid foods. For additional information regarding processing, selection of produce and preparation of jars and two- piece vacuum caps, refer to Canning Basics.

1. Before you begin, review the recipe and assemble the equipment and ingredients. Follow guidelines for recipe preparation, jar size, canning method, and processing time.

3. Inspect the steam-pressure canner. Check lid and gasket to be sure an airtight seal can be achieved. Clean vent pipe. If you are using a dial gauge canner, the gauge must be tested for accuracy each year prior to its use. Fill canner with 2 to 3 inches of water. Place over high heat; bring to a simmer (180° F). Keep water at a simmer until jars are filled and placed in the canner.

4. Place Ball brand or Kerr brand home canning jars in a large stockpot or boiling-water canner. Cover jars with water and place over high heat. Bring water to a simmer (180°F); reduce heat and keep jars hot until ready to sue. A dishwasher may be used to preheat jars.

5. Prepare food as recipe direst.

6. Pace Ball brand or Kerr brand lids in a small saucepan. Cover lids with water. Bring water to a simmer; keep lids hot until ready to use. DO NOT boil lids.

7. Fill hot jars one at a time with prepared food. Do not use an assembly line method for filling jars. Allow proper headspace. Overfilling or under filling can result in seal failure. Headspace is determined by food type. For all low-acid foods, allow 1-inch headspace.

8. Remove air bubbles by sliding a nonmetallic spatula such as a Ball Bubble Freer or rubber spatula between jar and food; press gently on the food to release trapped air. Repeat around circumference of jar. After removing air bubbles, readjust headspace if required.

9. Wipe rim and threads of jar with a clean, damp cloth to remove any food residue. Center lid on jar with sealing compound next to rim.

10. Apply band, screwing down evenly and firmly- just until fingertip tight. “Fingertip tight” is as snug as the band can be applied with your fingertips. This allows the lid to vent air during processing. The lid must exhaust air in order to form a vacuum seal.

11. Place jar on rack in canner. Repeat steps 7-10 for each jar. When all jars are filled or canner is full, check that water level in canner is about 2-3 inches or that is recommended in the manufacturer’s manual.

12. Lock canner lid in place, leaving vent open. Adjust heat to medium-high. Allow steam to escape through vent pipe steadily for about 10 minutes in order to vent canner. Close the vent, using the weight or method described for your canner. Gradually adjust heat to achieve and maintain recommended pounds of pressure. Regulate heat only with gradual changes.

At altitudes up to 1,000 feet above sea level, process at 10lbs of pressure in a weighted gauge canner or 11lbs of pressure in a dial gauge canner for the specified time for the food type and jar size used. At altitudes higher than 1,000 feet above sea level, increase the pounds of pressure to that recommended for your elevation. See altitude char in Canning Basics.

13. When processing time is complete, remove canner from heat. Let canner stand undisturbed until pressure drops naturally to zero. When dial gauge registers zero or when no steam escapes from weighted gauge when it is nudged, wait 2 minutes before removing cover, being sure to tilt away from yourself.

14. Lift jars from canner without tilting and place them upright on a towel to cool in a draft-free place. DO NOT retighten bands ore test for a seal while the jars are hot.

15. After jars have cooled, check lids for a seal by pressing on the center of the lid. If the lid is pulled down and does not flex up or down when pressed, remove the band and slightly lift the jar by the lid. Lids that do not flex and cannot easily be removed with your fingertips have a good seal. Refrigerate or reprocess any unsealed jars.

16. Remove bands; wash, dry and store separately. Wipe jars and lids with a clean, damp cloth; dry. Label and store jars in a cool, dry, dark place. For best quality, use home canned foods within one year. Glossary

Acetic acid found in the soil, water and air around us. Some A pungent, colorless liquid acid that is the bacteria thrive in conditions common in low-acid primary acid in vinegar (vinegar is 5% acetic preserved food and produce toxins that must be acid). Acetic acid is what makes vinegar sour. destroyed by heating to 240°F (116°C) for a specified length of time. For this reason, low-acid Acid foods must be processed in a pressure canner. Any substance in a class of sour compounds. Band Alum See screw band. An ingredient used in older pickling recipes to add crispness and firmness to pickles. Alum, if Blanch consumed in large doses, may cause nausea To submerge a food in boiling water or steam for and/or gastrointestinal problems and is no a short period of time, done to loosen the skin or longer recommended for use in pickling recipes. peel or to inactivate enzymes. Blanching is If used, it must be thoroughly rinsed away. The immediately followed by rapidly cooling the food chemical name is potassium aluminum sulfate. in ice water.

Altitude Boil The vertical elevation (distance in feet or meters) To heat a liquid until bubbles break the surface. of a location above sea level. At sea level, this happens at 212°F (100°C). At elevations above 1,000 feet (305 m), the boiling Antioxidant point is reached at a lower temperature. A boil is A substance, such as citric acid (lemon or lime achieved only when the liquid is continuously juice), ascorbic acid (vitamin C) or a blend of rolling or actively bubbling. See also boil gently or citric and ascorbic acids, that inhibits oxidation simmer or boil, full rolling. and controls browning of light-colored fruits and vegetables. Antioxidants are believed to Boil gently or simmer neutralize free radicals, harmful particles in your To cook food gently just below the boiling point body that can cause long-term damage to cells (180°F to 200°F/82°C to 93°C). Bubbles rise from and lead to disease. the pot bottom, only slightly disturbing the surface of the food. Artificial sweetener Any one of many synthetically produced non- Boil, full rolling nutritive sweet substances. Artificial sweeteners A rapid boil, usually foaming or spurting, that vary in sweetness but are usually many times cannot be stirred down, achieved at a sweeter than granulated sugar. temperature of 220°F (104°C). This stage is essential for attaining a gel when making cooked Ascorbic acid jams or jellies. The chemical name for vitamin C, a natural, water-soluble vitamin that is commercially Boiling point available in a concentrated form as white, The temperature at which liquid reaches a boil odorless crystals or powder. It is used as an (212°F/100°C at sea level). antioxidant to inhibit oxidation and control browning of light-colored fruits and vegetables. Boiling water canner A large, deep saucepan equipped with a lid and a Bacteria rack to lift jars off direct heat. The pot must be Microorganisms, some of which are harmful, deep enough to fully surround and immerse jars in water by 1 to 2 inches and allow for the water exposed to the oxygen in the air. The reaction is to boil rapidly with the lid on. If you don't have a called oxidation. rack designed for preserving, use a cake cooling rack or extra bands tied together to cover the Bubble remover bottom of the pot. A non-metallic utensil used in fresh preserving to remove or free air bubbles trapped inside the jar. Boiling water method To ensure appropriate headspace, air bubbles The fresh preserving method used to process should be removed before the two-piece closure high-acid foods. Heat is transferred to the food is applied. product by the boiling water, which completely surrounds the jar and two-piece closure. A Butter temperature of 212°F (100°C) is reached and See fruit butter. must be maintained for the time specified by the recipe. This method is adequate to destroy molds, Calcium chloride yeasts and some bacteria, as well as to inactivate A naturally occurring salt found in some mineral enzymes. The boiling water method must not be deposits, used as a crisping agent. The food-safe used to process low-acid foods. ingredient is added to the jar before processing, or used in a solution with water as a presoak. Botulism Calcium chloride is used commercially to produce Food poisoning caused by the ingestion of the crisp, firm pickles. See also Pickle Crisp® toxin produced by spores of the bacterium granules. Clostridium botulinum. Botulism can be fatal. The spores are usually present in the dust, wind and Candy or jelly thermometer soil clinging to raw food. They belong to a species A kitchen thermometer that usually comes with of bacteria that cannot grow in the presence of adjustable hooks or clips to allow it to be air, and they do not normally thrive in high-acid attached to the pan. During the preparation of foods. The spores can survive and grow in any soft spreads without added pectin, it is used to tightly sealed jar of low-acid food that has not determine when the gel stage is reached (this been processed correctly. Using the correct occurs at 220°F/104°C, or 8°F/4°C) above the processing temperature and time to preserve boiling point of water). Always insert the low-acid foods will destroy toxin-producing thermometer vertically into the jelly and ensure spores. that it does not contact the pot surface.

Bouquet garni Canner A spice bag, or a square of cheesecloth tied into a Either one of two pieces of equipment used in bag, that is filled with whole herbs and spices and fresh preserving to process jars filled with a food is used to flavor broth, soup, pickling liquid and product and covered with a two-piece closure. other foods. This method allows for easy removal The two types of canners recommended for use of the herbs and spices after cooking. in fresh preserving are a boiling water canner for high-acid foods and a pressure canner for low- Brine acid foods. A salt-water solution used in pickling or when preserving foods. Although salt and water are the Canning/preserving liquid main ingredients, sugar and spices are sometimes Any one of many types of liquids, such as water, added. cooking liquid, pickling liquid, broth, juice or syrup, used to cover solid food products. Adding Brined pickles liquid prevents darkening of food exposed to the See fermented pickles. surface and allows for heat penetration.

Browning canning/preserving salt The unfavorable color change caused when the See salt, pickling or preserving. cut surface of some fruits and vegetables is Cap Cool place See two-piece closure. A term used to describe the best storage temperature for fresh preserved products. The Cheesecloth ideal temperature is 50°F to 70°F (10°C to 21°C). A lightweight, woven cloth that has many uses in the kitchen. For fresh preserving, it can be used in Crisping agent place of a jelly bag to strain juice from fruit pulp Any one of many substances that make pickles when making jelly or homemade juice, or it can crisp and firm. Some older pickling recipes call be formed into a bag to hold whole herbs and for pickling lime, alum or grape leaves to crisp spices during the cooking process, aiding in easy pickles, but these are no longer recommended. removal. Using fresh, high-quality produce, the correct ingredient quantities and a current, tested fresh Chutney preserving recipe will produce firm pickles A combination of vegetables and/or fruits, spices without the addition of crisping agents. and vinegar cooked for a long period of time to develop favorable flavor and texture. Chutneys Cucumber, pickling are highly spiced and have a sweet-sour blending A small variety of cucumber used to make pickles. of flavors. Pickling cucumbers are usually no more than 6 inches (15 cm) in length. Cucumbers deteriorate Citric acid rapidly at room temperature and should be A natural acid derived from citrus fruits, such as stored in the refrigerator and used within 24 lemons and limes. It is available as white crystals hours of harvest. or granules and is used as an ingredient in commercial produce protectors to prevent Dextrose oxidation and in pectin products to aid in gel A naturally occurring form of glucose. Dextrose is formation by increasing the acidity of the jam or available as a white crystal or powder and is less jelly. sweet than granulated sugar. It is also called corn sugar or grape sugar. Dextrose is widely used as ClearJel® an ingredient in commercial food products. It is A commercially available modified food starch found in commercial pectin and produce that is approved for use in fresh preserving. protectors and functions as a bulking agent or Unlike regular cornstarch, products thickened filler. with ClearJel® do not break down when heated to high temperatures and/or cooled and Dial-gauge pressure canner reheated. ClearJel® can be ordered from online A pressure canner fitted with a one-piece sources or by mail order. pressure regulator and a gauge to visually indicate the correct pressure level. Closure See two-piece closure. Dill A pungent, aromatic herb that can be used fresh cold-packing or dried. Fresh dill has feathery green leaves. The See raw-pack method. most useful dried form is dill seeds. In fresh preserving, dill is primarily used for pickling. One Condiment head of fresh dill is equivalent to 1 to 2 tsp (5 to A sweet or savory sauce used to enhance or 10 mL) dill seeds or 2 tsp (10 mL) dried dillweed. garnish entrées. E. coli Conserve A species of bacteria that is normally present in A soft spread similar to jam, made with a the human intestines. A common strain, combination of two or more fruits, along with Escherichia coli 0157:H7, produces high levels of nuts and/or raisins. If nuts are used, they are toxins and, when consumed, can cause symptoms added during the last five minutes of cooking. such as diarrhea, chills, headaches and high fever. Fresh-pack pickles In some cases, it can be deadly. Cucumbers that are preserved in a spicy vinegar solution without fermenting, although they are Enzyme frequently brined for several hours or overnight. A protein that acts as a catalyst in organisms. In All fresh-pack pickles should stand for 4 to 6 food, enzymes start the process of decomposition, weeks after processing to cure and develop changing the flavor, color and texture of fruits optimal flavor. and vegetables. Enzyme action can be neutralized by following recommended food preservation Fresh preserving methods. A modern term used to describe the process of preserving fresh produce and freshly prepared Exhausting foods in glass preserving jars with lids and bands See venting. in the presence of heat to destroy microorganisms that cause spoilage. This term is Ethylene gas synonymous with home canning. An odorless, colorless gas that occurs naturally in nature. It is produced by and released from fruits Fruit butter during the ripening process. In turn, the ethylene A soft spread made by slowly cooking fruit pulp gas acts as a ripening agent and, when exposed, and sugar to a consistency thick enough to speeds up the ripening of under-ripe fruits. mound on a spoon and spread easily. Spices may be added. Fermentation A reaction caused by yeasts that have not been Fruit pickle destroyed during the processing of preserved Fruit, usually whole, that is simmered in a spicy, food. Bubble formation and scum are signs that sweet-sour syrup until it becomes tender or fermentation is taking place. With the exception transparent. of some pickles that use intentional fermentation in preparation, do not consume fermented fresh Funnel preserved foods. A plastic utensil that is placed in the mouth of a fresh preserving jar to allow for easy pouring of a Fermented pickles food product into the jar. Funnels help prevent Vegetables, usually cucumbers, that are spillage and waste. submerged in a salt-water brine to ferment or cure for up to 6 weeks. Dill, garlic and other herbs Gasket and spices are often added to the brine for A rubber ring that sits along the inside flavoring. Fermented pickles are also called circumference of a pressure canner lid and comes "brined pickles." in contact with the base when locked into place. The gasket provides a seal between the lid and Firming agent the base so steam cannot escape. See crisping agent. Gelling agent Fingertip-tight Any substance that acts to form a gel-like The degree to which screw bands are properly structure by binding liquid. applied to fresh preserving jars. Use your fingers to screw band down until resistance is met, then Gel stage increase to fingertip-tight. Do not use a utensil or The point at which a soft spread becomes a full the full force of your hand to over-tighten bands. gel. The gelling point is 220°F (104°C), or 8°F (4°C) above the boiling point of water. Food poisoning Any illness caused by the consumption of harmful Headspace bacteria and their toxins. The symptoms are The unfilled space in a fresh preserving jar usually gastrointestinal. between the top of the food or liquid and the underside of the lid. The correct amount of Jam headspace is essential to allow for food expansion A soft spread made by combining crushed or as the jars are heated and for the formation of a chopped fruits with sugar and cooking to form a strong vacuum seal as jars cool. gel. Commercial pectin may or may not be added. Jams can be made with a single fruit or with a Heat penetration/heat processing combination of fruits. They should be firm but See processing. spreadable. Jams do not hold the shape of the jar.

Hermetic seal Jar A seal that secures a food product against the A glass container used in fresh preserving to entry of microorganisms and maintains preserve food and/or liquids. For safe fresh commercial sterility. preserving, jars must be designed to seal with two-piece metal closures and to withstand the High-acid food temperatures and reuse associated with fresh A food or food mixture that contains sufficient preserving. See also mason jar. acid — naturally or added as an ingredient — to provide a pH value of 4.6 or lower. Fruits, fruit Jelly juices, tomatoes, jams, jellies and most soft A soft spread made by combining fruit juice or spreads are naturally high-acid foods. Food acidified vegetable juice with sugar and cooking mixtures such as pickles, relishes, salsas and to form a gel. Commercial pectin may or may not chutneys contain added vinegar or citric acid, be added. which lowers their pH, making them high-acid foods. High-acid foods can be safely processed in Jelly bag a boiling water canner. A mesh cloth bag used to strain juice from fruit pulp when making jellies. A strainer lined with High-methoxyl pectin many layers of cheesecloth may be substituted. A type of pectin that requires a high sugar Both the jelly bag and cheesecloth need to be content and the presence of acid to produce a gel dampened before use. when making jams and jellies. Powdered and liquid commercial pectin products are usually Jelly strainer high-methoxyl. A stainless steel tripod stand fitted with a large ring. A jelly bag is placed over the ring. The stand Home canning has feet that hold it onto a bowl to allow juice to The process of preserving fresh or prepared strain from the bag into the bowl. foods in glass jars with two-piece closures, using heat processing to destroy microorganisms that Kosher salt cause spoilage. See also fresh preserving. See salt, kosher.

Hot-pack method kPa (kilopascal) Filling jars with preheated, hot food prior to heat A metric unit of atmospheric pressure (force). processing. Preheating food expels excess air, permits a tighter pack in the jar and reduces L (liter) floating. This method is preferred over the raw- A metric unit of volume. One liter is similar in pack method, especially for firm foods. volume to 1 U.S. quart.

Inversion Lactic acid A fresh preserving method in which hot foods are The acid produced during fermentation. The ladled into jars, two-piece closures are applied fermentation process converts the natural sugars and the jars are turned upside down (inverted) in food to lactic acid, which, in turn, controls the for a period of time. Since no heat processing growth of undesirable microorganisms by takes place, this method is not recommended. lowering the pH (increasing the acidity) of the food product and its environment. Lactic acid also adds a distinctive tart flavor and transforms low- 240ºF (116ºC) (at sea level) for a specified time acid foods into high-acid foods that can be safely in a pressure canner. processed in a boiling water canner. Low-methoxyl pectin Lemon juice A type of pectin that does not require the Juice extracted from lemons that is added to food presence of sugar to produce a gel when making products to increase the acidity. Lemon juice can jams and jellies. No sugar needed fruit pectins are also be purchased commercially. In fresh usually low-methoxyl. preserving, lemon juice is added to certain foods to increase acidity and ensure proper processing. Marmalade In some soft spread recipes, especially those A soft spread that contains pieces of citrus fruit prepared with added pectin, the acid in the lemon and peel evenly suspended in transparent jelly. juice also aids with gelling. The acidity of freshly Marmalade is cooked in small batches and squeezed lemon juice is variable, depending on brought rapidly to, or almost to, the gelling point. the lemon variety and harvest conditions, Marmalades are similar in structure to jam. whereas bottled lemon juice is produced to consistent acidity standards. In recipes that Mason jar specify bottled lemon juice, it is crucial for the A glass jar that is suitable for heat processing success of the final product not to use freshly food and/or liquids using a boiling water canner squeezed lemon juice. Where bottled is not or a pressure canner. Mason jars are designed to specified, either freshly squeezed or bottled seal with two-piece metal closures and to lemon juice may be used. withstand the temperatures and reuse associated with fresh preserving. True mason jars also Lid conform to specific shapes and capacities A flat metal disc with a flanged edge lined with compatible with established safe heat processing sealing compound used in combination with a methods and times. The jars are available in metal screw band for vacuum-sealing fresh regular mouth (70 mm) and wide mouth (86 mm) preserving jars. styles and in capacities ranging from 4 ounces (125 mL) to 1 quart (1 L). Most mason jars have Lime rounded shoulders, but some have straight walls. See pickling lime. Straight-walled mason jars can be used for freezing as well as fresh preserving. See also Long-boil soft spread straight walls. A sugar and fruit mixture boiled to concentrate fruit's natural pectin and evaporate moisture Measures or measuring cups until a thick or gelled texture is achieved. Long Standard kitchen utensils used to accurately boiling works best with fruits containing measure liquid or dry ingredients. Liquid naturally high pectin levels. It yields smaller measures are commonly glass or plastic and have quantities per amount of fruit used and creates a a handle and a pour spout. Dry measures can be caramelized fruit flavor. It may require a smaller either stainless steel or plastic. Both types are measure of sugar as an ingredient, but the final available in imperial (cups) and metric (mL) cooked-down product isn't necessarily lower in sizes. sugar than other products. Metal band Low-acid food See screw band. A food that contains little natural acid and has a pH higher than 4.6. Vegetables, meat, poultry and Microorganism seafood are all low-acid foods. Bacteria thrive in A living plant or animal of microscopic size, such low-acid foods. The only recommended and as molds, yeasts or bacteria, that can cause practical means of destroying bacteria naturally spoilage in preserved or frozen foods. found in low-acid foods is to heat the food to mL (milliliter) structure. The natural pectin content decreases A metric unit of volume, 1/1000th of a liter. as fruits and vegetables ripen. Thus, they become Measures for dry ingredients are available in 1, 2, soft and lose their structure. Pectin is available 5 and 25 mL spoons and 50, 125 and 250 mL dry commercially in powdered and liquid forms. measures. Metric liquid measures, usually glass Commercial pectin is used to make jams, jellies or plastic, show levels for quantities divisible by and other soft spreads. 10. pH (potential of hydrogen) Mold A measuring system in chemistry for determining Microscopic fungi that grow as silken threads and the acidity or alkalinity of a solution. In appear as fuzz on food. Molds thrive on acids and preserving, foods are separated into high-acid can produce mycotoxins. Mold is easily destroyed and low-acid. A boiling water canner is used for at processing temperatures between 140ºF and processing high-acid foods; a pressure canner 190ºF (60ºC and 88ºC). must be used for processing low-acid foods.

Mycotoxins Pickle Crisp® Granules Toxins (poisons) produced by some species of A crisping agent that uses calcium chloride, a molds that grow on high-acid foods. naturally occurring salt found in some mineral deposits, to enhance the texture of pickles. Pickle Open-kettle canning/preserving Crisp® Granules may be added to jars of quick- A fresh preserving method in which hot foods are process or fresh-pack pickles before processing. ladled into jars and two-piece closures are Look for it where fresh preserving supplies are applied. Since no heat processing takes place, this sold. method is not recommended. Pickling Oven canning/preserving Preserving food, especially cucumbers and A fresh preserving method in which jars are vegetables, in a high-acid (vinegar) solution, often placed in the oven and heated. This method is not with spices added for flavor. Pickled foods must recommended. be processed in a boiling water canner.

Overnight Pickling lime (calcium hydroxide) A period of time from 8 to 12 hours. A white, almost insoluble powder, also known as slaked lime, used in some older pickling recipes Oxidation to add crispness to pickles. Due to its caustic The reaction that takes place when cut fruits and nature, pickling lime is no longer recommended vegetables are exposed to the oxygen in the air. for making homemade pickles. Failure to remove Oxidation causes the cut surface of the produce to lime adequately may increase the risk of brown and can also lead to texture changes. botulism. Lime can also cause gastrointestinal problems if too much is ingested. Paraffin wax A pure, refined wax used in an older fresh Pickling or preserving salt preserving method. The wax was melted and See salt, pickling or preserving. poured over soft spreads in the jar. It is not a reliable method of preventing contamination by Preserves microorganisms, and in many instances mold A soft spread in which the fruit is preserved with growth will occur. Since no heat processing takes sugar so it retains its shape and is transparent, place, paraffin wax has not been recommended as shiny, tender and plump. The syrup varies from a safe closure for soft spreads for many years. the thickness of honey to that of soft jelly. A true preserve does not hold its shape when spooned Pectin from the jar. A naturally occurring carbohydrate found in fruits and vegetables that is responsible for cell Preserve boiling water canner or a pressure canner. The To prepare foods to prevent spoilage or processing time must be sufficient to heat the deterioration for long periods of time. Some coldest spot in the jar. The processing time is methods of preservation are fresh preserving specified for every current, tested fresh (home canning), freezing, dehydration, pickling, preserving recipe and depends on several factors, salting, smoking and refrigeration. The method such as acidity, type of food product and size of used determines the length of time the food will jar. be preserved. Produce protector Pressure canner A commercially available antioxidant that A tall, usually heavy pot with a lid that is locked in prevents cut fresh produce from browning when place and a pressure-regulating device. The lid is exposed to the oxygen in the air, a reaction fitted with a safety valve, a vent and a pressure known as oxidation. gauge. Pressure canners are used to process low- acid foods, because steam at 10 lbs (68 kPa) of Raw-pack method pressure (at sea level) will reach 240°F (116°C), Filling jars with raw, unheated food prior to heat the temperature needed to destroy harmful processing. bacteria that thrive in low-acid foods. Refrigeration Pressure canning/preserving method The process of decreasing the temperature for The fresh preserving method used to heat- cold storage of produce. Refrigeration slows the process low-acid foods. Low-acid foods must be growth of microorganisms and prolongs processed in a pressure canner in order to deterioration for a short period of time. destroy potentially harmful bacteria, their spores and the toxins they produce. In practical terms, Relish this can be done at 240°F (116ºC). Because the A pickled product prepared using chopped fruits steam inside the canner is pressurized, its and/or vegetables cooked in a seasoned vinegar temperature can exceed the boiling point of solution. If a sweet relish is desired, sugar is water (212°F/100°C). In a weighted-gauge added. Hot peppers or other spices may also be canner at sea level, the temperature will reach added for flavor. 240°F (116ºC) at 10 lbs (68 kPa) of pressure. Reprocessing Pretreatment Repeating the heat processing of filled, capped Blanching or treating produce with an jars when a lid does not seal within 24 hours. The antioxidant to prevent browning, slow enzyme original lid must be removed and the food and/or action or destroy bacteria. liquid reheated as recommended by the recipe. The food and/or liquid must be packed into clean, Processing or heat processing hot jars and covered with a new, clean lid with Heating filled jars of food to a specified the screw band adjusted. The filled jars must then temperature for a specified time to inactivate be reprocessed using the preserving method and enzymes and destroy harmful molds, yeasts and full length of processing time recommended by bacteria. Heat processing is essential for the food the recipe. safety of all home-preserved foods. Processing destroys microorganisms that are naturally Rubber gasket present in food and/or enter the jar upon filling. See gasket. It also allows gases or air to be vented from the jar to create an airtight vacuum seal as the Salt, kosher product cools, thus preventing recontamination A coarse-grained, textured salt that is free of of the food. additives. Kosher salt may be used when making pickles. Because of the variance in density and Processing time form, contact kosher salt packers for information The time in which filled jars are heated in a regarding equivalencies. Salt, pickling or preserving holes. Skimmers are used to skim foam from soft A fine-grained salt used in pickling and fresh spreads after cooking or to drain hot liquid from preserving. It is free of anti-caking agents, which hot vegetables. can cause the pickling liquid to turn cloudy, and iodine, which can darken the pickles. Smoke curing A preservation method achieved by smoking Salt, table food, usually meat or fish, at a certain A free-flowing, fine-grained salt. Table salt is the temperature to partially or fully cook it and to most common salt and is used as a table impart a smoky flavor. Even if meat or fish is seasoning. It contains additives that may yield smoke-cured prior to fresh preserving, it must go unfavorable results when pickling. Iodized table through heat processing in a pressure canner to salt (sodium iodide) is not recommended for become shelf-stable. pickling because it contains an anti-caking ingredient that can make brines cloudy, as well as Spice bag iodine, which may darken the pickles. Non- A small muslin bag used to hold whole herbs and iodized table salt can be used for pickling. The spices during cooking. The bag allows the flavor pickling liquid may be cloudy, but the pickles will of the herbs and spices to seep into the food or not be dark. liquid, and makes removing the spices easy when cooking is complete. Spice bags come in various Salt, sea sizes. If a spice bag is not available, tie herbs and A type of salt produced by the evaporation of sea spices in a square of cheesecloth. water. It comes in fine- and coarse-grained textures and is usually more costly than other Spoilage types of salt. Sea salt should not be used for The evidence that a food product has not been pickling because it may contain minerals that completely rid of microorganisms. If could darken the pickles. microorganisms are present, the nutrients in the food product will allow them to grow and Saucepan, large multiply. Spoilage occurs when food products An 8- to 10-quart (8 to 10 L) heavy pot essential have not been processed correctly. Signs of for cooking soft spreads. The pot must have a spoilage include broken seals, mold, gassiness, broad, flat bottom for good heat distribution and cloudiness, spurting liquid, seepage, yeast deep sides to prevent food from boiling over. growth, fermentation, slime and disagreeable odors. Screw band A threaded metal band used in combination with Steam pressure canner a flat metal lid to create vacuum seals for fresh See pressure canner. preserved food. The band holds the lid in place during processing. Steam pressure canning/preserving method See pressure canning method. Sealing compound The red, shiny material, also called plastisol, Sterilization found in the exterior channel on the underside of The process of killing all living microorganisms. the flat metal lid. The sealing compound comes in In fresh preserving, this is achieved by heating contact with the lip of the jar and forms a seal food in capped jars to a high enough temperature when the jar cools after processing. for a length of time sufficient to destroy the most heat-resistant microorganism known to be Simmer associated with that food. See boil gently or simmer. Storage Skimmer A cool, dry, dark place where fresh preserved A metal kitchen utensil that has a long handle goods can be kept until ready to be consumed. attached to a wide, flat surface with perforated Straight walls through pressure buildup in the headspace. 2.) Some glass preserving jars possess straight sides Permitting air to escape from a pressure canner, that taper downward and allow for expansion also called exhausting. during the freezing process. Jars with straight walls can be used when freezing. Vinegar, distilled white The standard form of vinegar. It is a clear, Syneresis colorless acidic liquid derived from grain alcohol The separation of liquid from a gel. In fresh that possesses a sharp, pungent flavor. Unlike preserving, this can happen to soft spreads, apple cider vinegar or malt vinegar, distilled usually during storage. It is not a safety concern. white vinegar does not compete with the distinctive flavors of herbs and spices in brine. Syrup or canning/preserving syrup Because it is clear, it does not change the color of A mixture of water (or juice) and sugar used to white or light-colored fruits and vegetables. In add liquid to canned food, usually fruit. fresh preserving, use 5% acidity (50 grain).

Thermal shock breakage Vinegar, cider Stress exerted on preserving jars when glass is A type of vinegar derived from apples that is light exposed to sudden temperature differentials. golden in color and has a tart fruit flavor. Cider This stress weakens the glass and can lead to vinegar has a milder flavor than distilled white glass breakage, commonly evidenced by the vinegar. Because it has color, it may darken white bottom breaking out. or light-colored fruits and vegetables. In fresh preserving, use 5% acidity (50 grain). Two-piece closure A two-piece metal closure for vacuum-sealing Vinegar, red or white wine fresh preserving jars. The set consists of a metal A type of vinegar derived from wine. The flavor screw band and a flat metal lid with a flanged reflects the source of the wine. edge lined with sealing compound. Weighted-gauge pressure canner Vacuum seal A type of pressure canner that is fitted with either The state of negative pressure in properly heat- a three- or a one-piece weight unit, both with 5-, processed jars of home-canned foods. When a jar 10- and 15-lb (35, 69 and 103 kPa) pressure is closed at room temperature, the atmospheric adjustments. (Only 10- and 15-lb/69 and 103 kPa pressure is the same inside and outside the jar. pressure weights are used in fresh preserving. When the jar is heated, the air and food inside The 5-lb/35 kPa weight is used for cooking, but expand, forcing air out and decreasing the not preserving.) Steam, exhausted throughout the internal pressure. As the jar cools and the processing period, causes the weight(s) to rock, contents shrink, a partial vacuum forms. The indicating that the pressure level has been sealing compound found on the underside of achieved or is being maintained. fresh preserving lids prevents air from re- entering. Yeast Microscopic fungi grown from spores that cause Venting fermentation in foods. Yeasts are inactive in foods 1.) Forcing air to escape from a closed jar by that are frozen and are easily destroyed by heat applying heat. As a food or liquid is heated, it processing at a temperature of 212°F (100°C). expands upward and forces air from the jar

Succeeding at Jams & Jellies adapted from General Foods USA Consumer Center

Making jam and jelly is fun, and almost always successful if recipes are made exactly as directed. Even then, irregularities may occur. Here are the most common problems, along with an explanation of what usually causes problems and tips for avoiding them.

Cloudiness can be caused by  Ladling too slowly or too late- results in the jell-set starting to form. Because jelly particles hold tiny air bubbles, jelly appears cloudy. Ladle jelly quickly into jars.  Pulpy juice. Always strain juice through a clean, wet jelly bag.  Setting up prematurely, which usually results from using fruit that is too green. Always use fully ripe fruit.  Setting up too fast, when using SURE JELL Light Fruit Pectin. This product sets faster than regular SURE JELL so air bubbles often become trapped in the mixture, resulting in a jelly that is slightly less clear.

Color changes, such as  Darkening at the top may be caused by storing jams and jellies in a place that is too warm, or by imperfect seals that allow air to reach the surface. Seal all jars with two-part lids and the inversion method.  Fading can also indicate that the storage place is too warm or that jelly has been stored too long. Red fruits such as strawberries and raspberries are especially likely to fade.

Crystals in cooked jam and jelly can mean  Too much sugar.  Too slow or long cooking, which causes excess evaporation.  Too little cooking, so that sugar is not completely in solution.

Thin jam and jelly can result from  Inaccurate measurements. Again, measure ingredients exactly using standard, level cup measurements.  Too much prepared juice. Again, follow recipe exactly.  Too much or not enough sugar. Measure sugar exactly using just the amount called for in the recipe.  Not enough acidity, caused by overripe fruit which may be too sweet. Taste the prepared fruit. If it seems unusually sweet or bland, add 2 to 4 tablespoons fresh lemon juice before measuring. And never omit lemon juice if it is called for in a recipe.  Increasing the recipe. Because it’s difficult to get a full rolling boil with large quantities, never try to double or otherwise increase the recipe. For larger quantities, make separate batches and follow recipe exactly.  Judging set too soon. Don’t panic if jam or jelly seems thin at first. Sometimes it takes a week or so to reach a good final set.  Using pectin after the date marked on the package side or flap.

Weeping jelly can be caused  Acid level being too high. Measure ingredients exactly to create the right proportions of fruit, pectin, sugar, and acid.  Storing in a place that’s too warm or where temperatures fluctuate. Keep jams and jellies stored in a cool (below 65°F), dry place.

Foaming during cooking may be the result of  Using overripe fruit.  Allowing the fruit to stand after it has been mashed.  Stirring the mixture too rapidly.

Mold on jam and jelly is usually caused by an imperfect seal. Here’s what to do about mold and how to prevent it  Discard entire contents of moldy jam or jelly.  Discard any canning jars with defects. Rims must be free of cracks and chips to assure air-tight seals.  Evaporation of uncovered jelly, in which case crystals will appear only on top.

Crystals in no-cook freezer jam can be caused by  Stirring fruit and sugar mixture occasionally rather than continuously.  Stirring fruit and sugar mixture less than the full 3 minutes. Some sugar crystals may remain after stirring 3 minutes, but they will dissolve as jam “sets” in jars.  Not crushing fruit thoroughly enough to form a juicy mixture.  Measuring sugar or fruit inaccurately.

Fermentation can be caused by  Too little sugar. Do not reduce the amount of sugar called for in a recipe in an attempt to make a less sweet jam or jelly. A precise proportion of sugar, fruit, pectin, and acid is needed for a proper set.  Lots of rain during the growing season, which can affect the natural yeast level in fruit (in freezer jams only).  Improper sealing. Check sealing directions in the package insert or under “mold”.

Floating fruit in jam can mean that the fruit is  Not fully ripe  Not crusted or ground thoroughly.  Not cooked enough. The water bath method for sealing sometimes also causes fruit to float.

Gummy jam and jelly comes from  Overcooking

Stiff jam and jelly can be caused by  Fruit that is not fully ripe.  Cover cooking. Cook quickly over highest heat.  Too much pectin or sugar. Measure carefully and use only amounts specified in the recipe.  Using SURE JELL Light Fruit Pectin, which tends to form a firmer set.  Use proper sealing methods.

Recipes

Dill Pickle Spears 4lbs pickles ¼ C pickling salt 2 ¾ C white vinegar 3 C water ½ tsp turmeric 7 pint jars Hot water bath to hold 7 pint jars

Added per pint jar: 5 whole peppercorns 1/8 tsp. celery seed 1 clove garlic 1-2 heads fresh dill or 1-2 tsp. dill seed

Place spices in jars. Wash and cut up pickles into spears. Combine salt, vinegar, water, and turmeric and heat to boiling. Wash and cut pickles into spears and pack tightly into pint jars. Pour vinegar solution over pickles in jars to within ½” of top (to cover) and cover with hot lids. Process filled jars in hot water bath for 15 minutes.

Pickled Peppers 7 quarts green peppers cut into eighths, seeded and washed 4 C white vinegar 3 C water 1 C white wine

Added per pint jar: ½ tsp ground black pepper ½ tsp canning salt 1 clove garlic

Place spices in jar. Combine vinegar, water, and wine and heat to boiling. Pack the peppers into each jar. Pour the hot vinegar mix into each jar to within ¼ inch of the top. Cover with hot lids and process in hot water bath for 10 minutes.

Dilly Beans Green beans to fill 7 pints (not too old and not too young) 4 ½ C water 4 ½ C white vinegar 1/3 C canning salt ¼ tsp. turmeric

Added to each jar: ¼ tsp dried Chinese hot peppers ¼ tsp mustard seed ¼ tsp celery seed 1 clove garlic 1 tsp dill seed / 1 head fresh dill

Place spices into jar. Combine the water, vinegar, salt, and turmeric and bring to a boil. Pack the beans lengthwise into jars. Pour hot vinegar mix over beans in the jars to within ¼ inch of top. Process pints in hot water bath for 10 minutes.

Beet Pickles

3 qts (2850) peeled, cooked, small beets 2 cups sugar 2 sticks cinnamon 1 Tbsp whole allspice 1 ½ tsp salt 3 ½ cups vinegar 1 ½ cups water

To cook beets: wash and drain beets. Leave 2 inches of stems and tap roots. Cover with boiling water and cook until tender. Combine all ingredients, except beets; simmer 15 minutes. Pack beets into hot jars, ¼ inch head space. Cut larger beets in half, if necessary. Remove cinnamon. Bring liquid to a boil. Pour, boiling hot water over beets leaving ¼ inch head space. Adjust caps. Process pints and quarts 30 minutes in a boiling water bath. Yields about 6 pints.

Salsa Laura (Makes 10 pints)

 12 C tomatoes, chopped (generous cups) Roma or sauce tomatoes are best. If you use regular tomatoes, peel and seed them.  6 C green peppers chopped (can use hot peppers or mix to taste)  4 C onions chopped  ¼ C parsley, chopped (or use cilantro if you like the taste)  1 C chives, chopped  12 cloves garlic, chopped fine  ½ fresh lime juice  2 small cans or jars of tomato paste

Add to each jar:  ½ tsp canning salt

Mix well in a very large bowl. You might want to use rubber gloves. Put in pint jars and process in a pressure cooker at 10lbs for 15 minutes.

Vegetable Mix Chop up whatever vegetables you have on hand and layer them in quart jars. I suggest green beans, cabbage, zucchini, carrots, onions, and/or peeled tomatoes. DO NOT use corn because it makes the processing time too long. Put 1 tsp of canning salt in each jar. Pour tomato juice over the veggies and cap with hot lids. Process the quarts in a pressure cooker 10lbs for 20 minutes.

Resources

 So Easy to Preserve – a spiral bound book produced by Georgia Extension (this is every food preservers “bible”). Available through bookstores (make sure people purchase the 5th edition, which is the latest) or directly from GA Extension.

 University of Wisconsin Extension book preservation bulletins. These may be accessed on-line and ordered in print form, for groups, from the UW Learning Store. You can view the PDFs on-line and individual consumers can print from the PDF, free. See http://learningstore.uwex.edu/Food- Preservation-and-Safety-C60.aspx (Click on the picture of the individual bulletin, then scroll down and click “view PDF”).  The National Center for Home Food Preservation (also run by our friends at Georgia Extension) has a wonderful document, available on-line (free) and in print form (cost) called the USDA Complete Guide to Home Canning, 2009 revision. It’s available at http://nchfp.uga.edu/publications/publications_usda.html (check out all the many sections!). Order information is available on that page, as well.  The Ball Canning Book is still published – available widely where food preservation equipment and supplies are found (hardware stores, even places like Wal-Mart).  MSU Extension has short articles on food preservation at http://msue.anr.msu.edu/topic/info/food_preservation.  Home food preservation bulletins may be found at http://www.fooddomain.msu.edu/edu_bulletin- fs.htm  And MSUE has recently produced some food preservation videos. They can be accessed through http://www.anrcom.msu.edu/anrcom/news/item/msu_extension_food_preservation_videos_now_ available_online  www.surejell.com  www.homecanning.com  www.mirroparts.com  www.pressurecooker_outlet.com

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