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Home , Canning

FOOD PRESERVATION TECHNIQUE CLASS:

PRESSURE CANNING

Visit our webpage at ElPaso.extension.colostate.edu to view our current Preservation, Home Gardening, Local Food and 4H classes and events. For more information contact: [email protected] 719-520-7690 ElPaso.extension.colostate.edu

Michael Lucero, MPH Colorado State University Extension Agent Nutrition, and Health Programs Nutrition, Food Safety And Health - CSU Extension - El Paso County

Michele Ritchie Colorado State University Extension Extension Program Coordinator Local Food Systems Local Food—Colorado State University Extension—El Paso County

Revised September 2020

Extension programs are available to all without discrimination. If you have a disability for which you seek an accommodation, please call 719-520-7690 at least five days prior to the event. Colorado State University Extension, U.S. Department of Agriculture and El Paso County cooperating. May 2008 FN//2008-04 Principles of Pressure Canning

Kathy Riggs, FCS Agent Brian A. Nummer, Ph.D., Food Safety Specialist

Why Choose Pressure Canning to bacteria (such as those associated with ) Preserve Food? use of pressure canning ensures the safety of the preserved produce. such as red , sea Pressure canning is a safe and economical method food, poultry, milk, and all fresh , with of preserving low acid foods which has been used the exception of most tomatoes, fit into the low acid for decades—especially by home gardeners and group since they have an acidity, or pH level, of 4.6 others interested in providing for their or higher. The temperature which must be reached families where quality control of the food is in and maintained (for a specified amount of time) to ones’ own hands. Home food preservation also kill the bacteria is 240EF. This temperature can be promotes a sense of personal satisfaction and reached only by creating steam under pressure. accomplishment. Further, the guess-work is taken out of being able to provide a safe food supply at home when guidelines for operating a pressure Becoming Familiar with the Parts of a canner are followed exactly, scientifically Pressure Canner tested/approved recipes are utilized, and high quality equipment, supplies and produce are used. (See illustration, last page) Older model pressure canners (made before 1970) were heavy-walled kettles with clamp-on or turn-on fitted with dial-type gauges. A vent port, in the form of a petcock or counterweight, and a safety fuse were also present. Modern pressure canners are lightweight, thin-walled kettles and most have turn- on lids. They usually have a perforated metal rack or basket with handles, rubber gasket, a dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a What Foods Are Typically counterweight or weighted gauge, and a safety fuse. Processed/Preserved Using a Note: When purchasing a used pressure canner, make Pressure Canner—and Why? certain all parts are accounted for and in good condition. It is nearly impossible to find replacement parts for older Low acid foods require a higher temperature when models. processing than can be reached by placing them in immersed by boiling water. To kill harmful Selecting the Correct Processing the water or heat it long enough for the depth to Time and Pressure decrease. For raw packed foods, the water should only be brought to 140°F. To ensure the safety of food processed in the pressure canner, use processing times listed for 2. Place filled jars, fitted with lids, on the rack scientifically-tested recipes (dated 1988 or later) in the canner, using a jar lifter. When moving and adjust for altitude using the chart below. Keep jars with a jar lifter, make sure the jar lifter is in mind that failing to follow proper processing securely positioned below the neck of the jar times and pressure recommendations may result in (below the screw band of the ). Keep the jar spoiled food (mold, bacteria, and other upright at all times. Tilting the jar could cause microorganisms) and possibly fatal food poisoning. food to spill into the sealing area of the lid.

3. Fasten the canner lid securely. Leave the weight Pressure Canner and Altitude off the vent port or open the petcock.

The steam-pressure method is used for low-acid 4. Turn the heat setting to its highest position. Heat foods. Normally, the pressure given for low acid until the water boils and steam flows freely in a foods in canning guides is for weighted-gauge funnel-shape from the open vent port or canners at altitudes at or below 1,000 feet above sea petcock. While maintaining the high heat level. At altitudes of 1,001 feet of above, adjust the setting, let the steam flow (exhaust) processing pressure according to the STEAM- continuously for 10 minutes. PRESSURE CANNER chart for the type of steam- pressure canner being used.

Table 1. Pressure Required for at Different Altitudes

Pressure Required (lbs) Altitude (ft) Weighted Dial Gauge Gauge 0-1000 10 11 1001-2000 15 11 2001-4000 15 12 4001-6000 15 13 6001-8000 15 14 8001-10,000 15 15

Photo: Green beans, chicken and Basic Steps in Pressure Canning pressure canned at USU. 1. Center the canner over the burner. When you have your jars of food ready for canning, put the 5. After this venting, or exhausting, of the canner, rack and hot water into the canner. If the amount place the counterweight or weighted gauge on of water is not specified with a given food, use 2 the vent port, or close the petcock. The canner to 3 inches of water. Longer processes required will pressurize during the next 3 to 10 minutes. more water. Some specific products (for example, smoked fish) require that you start 6. Start timing the process when the pressure with even more water in the canner. Always reading on the dial gauge indicates that the follow the directions with USDA processes for recommended pressure has been reached, or, for specific foods if they require more water be canners without dial gauges, when the weighted added to the canner. gauge begins to jiggle or rock as the manufacturer describes. For hot packed foods, you can bring the water to 180°F. ahead of time, but be careful not to boil 7. Regulate the heat under the canner to maintain a the dial reads zero pounds pressure, be cautious steady pressure at, or slightly above, the correct in removing the weight from the vent port. Tilt gauge pressure. One type of weighted gauge the weight slightly to make sure no steam should jiggle a certain number of times per escapes before pulling it all the way off. Newer minute, while another type should rock slowly canners will also have a cover lock in the lid or throughout the process – check the handle that must release after cooling before the manufacturer's directions. lids are twisted off. Do not force the lid open if the cover locks are not released. Manufacturers 8. Loss of pressure at any time can result in under- will provide more detailed instructions for processing, or unsafe food. particular models. 12. Depressurization of older canner models 9. Quick and large pressure variations during without dial gauges should be timed. Standard processing may cause unnecessary liquid losses size heavy-walled canners require about 30 from jars. minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled 10. IMPORTANT: If at any time pressure goes canners cool more rapidly and are equipped below the recommended amount, bring the with vent locks that are designed to open when canner back to pressure and begin the timing of the pressure is gone. These canners are the process over, from the beginning (using the depressurized when the piston in the vent lock total original process time). This is important for drops to a normal position. Some of these locks the safety of the food. are hidden in handles and cannot be seen; however, the lid will not turn open until the lock 11. When the timed process is completed, turn off is released. the heat, remove the canner from the heat (electric burner) if possible, and let the canner 13. After the canner is completely depressurized, cool down naturally. (It is okay to leave the remove the weight from the vent port or open canner in place after you have turned off the the petcock. Wait 10 minutes; then unfasten the burner.) While it is cooling, it is also de- lid and remove it carefully. Lift the lid with the pressurizing. Do not force cool the canner. underside away from you so that the steam Forced cooling may result in food spoilage. coming out of the canner does not burn your Cooling the canner with cold running water or face. opening the vent port before the canner is fully depressurized are types of forced cooling. They 14. Using a jar lifter, remove the jars one at a time, will also cause loss of liquid from jars and seal being careful not to tilt the jars. Carefully place failures. Force cooling may also warp the canner them directly onto a towel or cake cooling rack, lid. 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.

15. 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.

16. Remove ring bands from sealed jars. Ring bands can be washed and dried and put away for using another time. Put any unsealed jars in the refrigerator and use first.

17. Wash jars and lids to remove all residues.

Even after a dial gauge canner has cooled until 18. jars and store in a cool, dry place out of Source direct light. USDA Complete Guide to Canning 1994 19. Dry the canner, lid and gasket. Take off Preserving Food: Using Pressure Canners (National removable petcocks and safety valves; wash and Center for Home Food Preservation)

dry thoroughly.

Additional Safety/Operating Tips

Gauges: Check dial gauges for accuracy before use each year and replace if they read high by more than 1-2 pound pressure. Gauges may be checked at most county Cooperative Extension offices. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, it will be helpful to know the model number of your canner.

Gaskets: Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners and should be replaced. Keep gaskets clean between uses. A lid which is difficult to remove after cooling may Utah State University is committed to providing an indicate a gummy, or dry gasket and is reason to environment free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national replace it. 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, Noelle E. Cockett, Vice President for Extension and Photo: Getting ready to Pressure Can at the USU Agriculture, Utah State University. Home Food Preservation Workshop May 2008.

Parts of a Pressure Canner

March 2009 FN/Food Preservation/2009-01 Avoiding Common (Major and Minor) Canning Mistakes Kathleen Riggs, Family and Consumer Sciences Agent, Iron County

Major Canning Mistakes – Potentially *Cooling pressure canner under running Deadly water. Calculations as to processing time include the *Making up your own canning recipe. Without residual heat during the normal cool-down period as part scientific testing, you will not know how long the of the canning process. Hurrying this process will result product needs to be processed to be safe. in under-processed food; siphoning of liquid from the *Adding EXTRA starch, flour or other jars and jar breakage may also occur. thickener to recipe. This will slow the rate of heat *Letting food prepared for “hot pack” penetration into the product and can result in processing cool in the jars before placing them in the undercooking. canner for processing. The heat curves are based on the *Adding EXTRA onions, chilies, bell peppers, food being hot at the beginning of the processing. The or other vegetables to salsas. The extra vegetables dilute product could be under-processed. the acidity and can result in botulism poisoning. NOTE: Canned , vegetables, or salsa which *Using an oven instead of water bath for is under-processed can cause botulism. processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. Minor Canning Mistakes – Economic Loss, The jars also may break or explode. But Results Not Deadly *Not making altitude adjustments. Since *Use of mayonnaise jars. The thinner walls of boiling temperatures are lower at higher altitudes, the the may break, especially if used in a pressure products will be under-processed. Pressure canning canner, and it may be more difficult to obtain a good requires adding more pounds of pressure while water- seal. However, if it seals, it is safe to use. bath canning requires more processing time. *Use of paraffin on jams & jellies. Small air *Not venting pressure canner. Lack of venting holes in the paraffin may allow mold to grow. Also, can result in air pockets (cold spots) which will not reach paraffin can catch on fire if overheated during as high a temperature as is needed. preparation. If preserves do have mold growth, the *Not having dial-type pressure canner gauges recommendation is not to eat the product, but discard it. tested annually. If the gauge is inaccurate, the food may *Cooling too slowly after removing from be under-processed and therefore unsafe. canner. (Example: stacked jars close together.) *Failure to acidify canned tomatoes. Not all There is a group of harmless organisms called tomatoes have an adequate acid level (pH), especially if thermophiles that can survive canning. If are held the vine is dead when tomatoes are harvested. This can hot for long periods, they can produce acid result in botulism poisoning. (fermentation). This results in the defect known as “flat- sour.” This is harmless, but produces an undesirable 5. Make certain canned products have a proper lid flavor. seal. *Storing food longer than recommended. Keeping foods longer than recommended or storing Note: Unless you are sure that the above general rules them at temperatures above 70° F for an extended period were followed, boil low acid foods for 10 minutes before of time will decrease the quality and the value of some eating them to inactivate botulism-causing organisms nutrients, but the product will be safe to eat. A darkening (). of and change in texture is often a result as well. The general guidelines for safe food Exceptions to the General Rules preservation really are not difficult to follow. Just make • Changing level in anything except certain to always use an up-to-date, scientifically-tested pickles. Salt acts as a preservative and adds recipe, follow it exactly and make the altitude flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added adjustments for time or pressure. If you have specific as a personal preference. questions, contact your local USU Extension office. If • Changing level in syrup used for you cannot find your local office listed in the phone canned . Sugar helps fruit retain a bright directory under USU, look under the county government color and firm texture, but is not necessary for listings. safety. • Add EXTRA vinegar or lemon . Cautions Issued for Specific Foods Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or • Butter — For now, canning butter using any sour flavor is desired, more vinegar, lemon or method is not recommended. Some methods are lime juice may be added. dangerous at best; others are not backed by • Decrease any except tomatoes in science. salsas. Salsa recipes have been tested to ensure • Hydrated wheat kernels (berries) — Starch in that they contain enough acid to be safely wheat may interfere with the heat penetration processed in a boiling water-bath canner. This during canning. Insufficient processing can acid is provided by the correct amount of result in botulism food poisoning. Wheat should tomatoes. The addition of vegetables has also be stored dry until use or refrigerated up to been calibrated to balance the acid level. While several days if hydrated for use in the near it is dangerous to add more vegetables to salsa future. recipes, fewer may be used for a milder flavor. • Quick Breads (e.g. , banana, zucchini, • Substitute bell peppers, long green peppers or pumpkin) — Baking quick breads in canning jalapeño peppers for each other in salsa jars and then placing a lid and ring on the jar to recipes. So long as the total amount of peppers create a vacuum seal as it cools does not kill remains the same (or fewer) as what is listed in botulism-forming organisms that grow in warm, the tested recipe, peppers may be interchanged. moist, anaerobic conditions. These items should be either baked fresh and served or frozen. • Dried Beans (pinto, kidney, etc.) — To safely

can dried beans, they must be hydrated first Utah State University is committed to providing an environment (usually 12 to18 hours) and then brought to a free from harassment and other forms of illegal discrimination based on race, color, religion, sex, national origin, age (40 and older), disability, and boil for 30 min. Hot beans are then placed into veteran’s status. USU’s policy also prohibits discrimination on the basis of hot jars for processing. sexual orientation in employment and academic related practices and decisions. Utah State University employees and students cannot, because of General Rules race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse to hire; discharge; promote; demote; terminate; discriminate in 1. Always use up-to-date, scientifically tested compensation; or discriminate regarding terms, privileges, or conditions of canning recipes. employment, against any person otherwise qualified. Employees and students 2. Only use approved, up-to-date canning methods also cannot discriminate in the classroom, residence halls, or in on/off campus, USU-sponsored events and activities. (boiling water-bath or pressure). This publication is issued in furtherance of Cooperative Extension 3. Follow canning directions exactly. work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett, Vice President for Extension 4. Make altitude adjustments by adding more time and Agriculture, Utah State University. to water bath canning or increasing pressure for pressure canned products.

Canning Vegetables Fact Sheet No. 9.348 Food and Nutrition Series|Preservation by P. Kendall and E. Shackelton* Canning can be an economical Quick Facts method of preserving vegetables to enjoy throughout the year, and the nutrient • Most recipes for home value is often as good or better than fresh canned foods will require produce. National movements promoting high altitude adjustments both the environmental and health to time and/or the benefits of consuming more locally- processing method. grown foods has spurred a renewed interest in home gardens, farmers’ • Can vegetables only in a markets and home food preservation, but pressure canner and at the if not done safely, your canned foods can pressure required to reach become contaminated with the bacteria, 240° F for your altitude. Clostridium botulinum, that could make At varying altitudes, the Figure 1: Canning jars and lids. you very sick—or kill you. A. Narrow metal screw band. processing time stays the B. Metal lid with sealing compound. same, but adjustment to the In order to supply sufficient heat to C. Canning jar seal area. destroy the botulism-causing bacteria, pounds pressure is required. vegetables must be processed in a • Vent all pressure canners pressure canner at the number of pounds using but weighted gauges need only to needed to achieve 240° F. Do not take be cleaned before using. Check gauges 10 minutes before starting short cuts in recommended preparation each season before use, more frequently the actual canning or processing proce­dures. Fail­ure to if used often. Contact your Colorado processing time. properly process low-acid foods in a State University Extension county office • Before tasting or serving, boil for more information about having your pressure canner can allow the survival of all home-canned, low-acid the bacteria that cause botulism. Protect gauge checked. vegetables 10 minutes plus yourself and your family by knowing and Use a pressure canner that holds one minute for 1,000 feet. following safe canning methods. at least 4 quart jars. Smaller pressure canner-saucepans are not recommended See Table 1 for home canning as they heat up and pages 3-4 cool down too quickly to ensure adequate heat penetration using the processing schedules specified in this fact sheet. Canning jars and lids. Discard any Prepare Equipment jars and closures with cracks, chips, and Jars dents or rust, since defects can prevent Pressure canner. Make sure your an airtight seal. Use jars designed pressure canner has a tight-fitting cover, specifically for home canning. Use only clean exhaust vent (or petcock) and safety the half-pint, pint and quart sizes. Wash valve, and an accurate pressure gauge. jars in hot, soapy water and rinse well There are two types of pressure gauges: before using. Keep the jars hot until they weighted and dial gauges. Dial gauges are filled and placed in the canner. This © Colorado State University need to be checked for accuracy before will help prevent jar breakage. Prepare new metal lids as manufacturer directs Extension. 10/99. Revised 9/13. (See Figure 1). Do not use commercial www.ext.colostate.edu *P. Kendall, Ph.D., R.D., Colorado State Extension food safety specialist and professor emeritus; and E. food jars (mayonnaise, pasta sauce, etc.) Shackelton, Extension assistant, department of food as they break easily in pressure canners science and human nutrition. 9/2013 and may not seal. Prepare Vegetables remove any food particles. Place pre­ Post-Canning Select only fresh, young, tender treated lid on the jar. Screw on the band Test the seals on the jar lids. Press vegetables for canning. The sooner you fingertip tight. flat metal lids at the center of the lid. can get them from the garden to the Lids should be slightly concave and jar, the better. For ease of packing and not move when pressed. Remove screw even cooking, sort the vegetables for Process in bands and wipe jars with a clean, damp size and ripeness. Wash all vegetables Pressure Canner cloth. Label sealed jars with contents, thoroughly. Soil often contains Read the manufacturer’s instructions canning method and date. Store in a bacterial spores, the form of bacteria for your pressure canner. General clean, cool, dry, dark place. which is hardest to destroy. Don’t let directions for using pressure canners Treat any unsealed jars of food as vegetables soak; they may lose flavor are as follows: fresh. The food should either be eaten and nutrients. Handle them gently to • Put 2 to 3 inches of hot water in the immediately, refrigerated, frozen avoid bruising. canner. Place filled jars on the rack, or repro­cessed. The food can safely using a jar lifter. Fasten canner lid be reprocessed if the unsealed jar is discovered within 24 hours. To re-can, Fill and Close Jars securely. Leave weight off vent port or open petcock. check the jar sealing surface for tiny The hot-pack method is nicks and change the jar, if necessary. • Maintaining a high heat setting, recommended for all low-acid foods, Repeat the entire canning process, exhaust steam 10 minutes. including vegetables. Some vegetables using a new lid. may also be packed raw. (See individual • Place weight on vent port or close directions in Table 1 to determine petcock. The canner will pressurize which method to use.) in the next three to five minutes. On Guard Against Spoilage Raw pack. Put cold, raw vegetables • Start timing the canning process Bulging lids or leaking jars are signs into jars and cover with boiling water. when the pressure reading on of spoilage. When you open the jar, Pack most raw vegetables (except the dial gauge indicates that the look for other signs, such as spurting starchy ones) firmly into the jars. recommended pressure for your liquid, an off odor, or mold. Loosely pack starchy vegetables such as altitude has been reached, or when Low-acid canned vegetables and corn, and lima beans, because they the weighted gauge begins to meats can contain botulism toxin expand during processing. jiggle or rock. Regulate heat under without showing signs of spoilage. Hot pack. Heat vegetables in water the canner to maintain a steady Given the challenges of high altitude or steam before packing. Then cover pressure at or slightly above the food preservation and as an additional with the boiling cooking liquid or correct gauge pressure. Quick and safety precaution, boil all home- water. Loosely pack the hot food. large pressure variations during canned, low-acid vegetables and meats processing may cause unnecessary before tasting or serving in a saucepan For both hot and raw pack, use liquid losses from jars. Weighted enough liquid to fill around and cover for 10 minutes, plus 1 minute for each gauges should jiggle or rock slowly 1,000 feet above sea level (15 minutes at the food. Read the directions for each throughout the process. vegetable for the amount of space to 5,000 feet). If food looks spoiled, foams, leave between the top of the food and • When the timed process is or has an off odor during heating, the top of the jar. This headspace is completed, turn off the heat, discard it. important to obtain a good seal. remove the canner from the heat Dispose of all spoiled home-canned if possible, and let the canner Salt may be added to each jar, food where it will not be eaten by depressurize. Do not force-cool people or pets. If possible, boil all if desired. Salt is added only for the canner by pouring cold water seasoning and does not help preserve spoiled, low-acid canned food for over it. When the pressure regis­ters 30 minutes before disposing of it to the food. If salt is used, canning salt zero, wait a minute or two, then is recommended to prevent the liquid destroy any toxin present and prevent slowly open the petcock or remove its spread. from turning cloudy. Use 1/2 teaspoon weighted gauge. Unfasten the cover salt per pint. and tilt the far side up so steam can To remove any trapped air bubbles, escape away from you. References and Resources insert a nonmetallic spatula between • Carefully remove jars from canner USDA Complete Guide to Home the food and the jar. Slowly turn the and place on rack, dry towels or Canning. U.S. Department of jar and move the spatula up and down newspapers. Allow jars to cool Agriculture. Information Bulletin to allow air bubbles to escape. Add untouched, away from drafts, for No. 539, 2009. more liquid if necessary to obtain 12 to 24 hours before testing seals. the proper headspace. Wipe the jar So Easy To Preserve, 5th Edition, 2006. rim with a clean damp towel to University of Georgia Cooperative Extension. Table 1. Directions for canning vegetables at 240 degrees F. Caution! Altitude Adjustments: The processing times and pressures given are those recommended by the U.S. Department of Agriculture. DO NOT DECREASE the processing times or pressures given. At varying altitudes, the PROCESSING TIMES STAY THE SAME, but you must make the following pressure adjustments:

In a Dial Gauge Pressure Canner At altitudes of 0-2000 feet, process at 11pounds pressure At altitudes of 2001-4000 feet, process at 12 pounds pressure At altitudes of 4001-6000 feet, process at 13 pounds pressure At altitudes of 6001-8000 feet, process at 14 pounds pressure At altitudes of 8001-10000 feet, process at 15 pounds pressure

In a Weighted Gauge Pressure Canner At altitudes of 0-1000 feet, process at 10 pounds pressure At altitudes above 1000 feet, process at 15 pounds pressure

There are NO safe boiling water processing times for any of the vegetables listed in this fact sheet. Processing Time (min.) Vegetable Preparation and Pack Pints Quarts , Use tender, tight-tipped spears, 4-6 inches long. Wash and trim off tough spears or pieces scales. Break off tough stems and wash again. Cut in 1-inch pieces or can whole. Raw Pack – Fill jars with raw asparagus. Pack as tightly as possible, without 30 40 crushing, to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace. Hot Pack – Cover asparagus with boiling water. Boil 2 or 3 minutes. Loosely 30 40 fill jars with hot asparagus to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace. Beans or peas, dry Sort and wash dry seeds. Cover with cold water and let stand 12-18 hours in (all varieties) cool place. Drain. Hot Pack Only – Cover soaked beans with fresh water and boil 30 minutes. 75 90 Fill jars with beans or peas and cooking water, leaving 1-inch headspace. Beans, fresh lima, Can only young, tender beans. Shell beans and wash thoroughly. butter or shell beans Raw Pack – Pack raw beans loosely into jars. For small beans, fill 1 inch from 40 50 top for pints and 1 1/2 inches for quarts. For large beans, fill 1 inch from top for pints and 1 1/4 inches for quarts. Do not press or shake down. Fill jars with boiling water, leaving 1-inch headspace. Hot Pack – Cover with boiling water, bring to a boil. Pack hot beans loosely 40 50 in jars to 1 inch of jar tops. Cover with boiling water, leaving 1-inch headspace. Beans, green, snap, Wash; trim ends. Leave whole or cut or snap into 1-inch pieces. wax, Italian; pieces Raw Pack – Pack beans tightly into jars to 1 inch of jar tops. Add boiling 20 25 water, leaving 1-inch headspace. Hot Pack – Cover beans with boiling water; boil 5 minutes. Fill jars loosely 20 25 to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace. Beets, whole, Sort for size. Cut off tops, leaving tap root and 1 inch of stem. Wash. cubed or sliced Hot Pack Only – Cover with boiling water. Boil until skins slip easily - 30 35 15-25 minutes, depending on size. Cool, remove skins, trim off stems and and roots. Can baby beets whole. Cut medium and large beets in 1/2-inch slices or cubes, or halve or quarter. Fill jars with hot beets and fresh hot water, leaving 1-inch headspace. Carrots, sliced or diced Wash, peel and rewash. Baby carrots can be left whole. Slice or dice larger ones. Raw Pack – Pack carrots tightly into jars to 1 inch of jar tops. Add boiling 25 30 water, leaving 1-inch headspace. Hot Pack – Cover carrots with boiling water. Simmer 5 minutes. Fill jars to 25 30 1 inch of jar tops. Add hot cooking liquid, leaving 1-inch headspace. Corn, cream-style Husk corn, remove silk and wash. Blanch ears 4 minutes in boiling water. Cool in ice water. Cut corn from cob at about the center of kernel. Scrape cob. Hot Pack Only - To each quart of corn and scrapings in saucepan, add 2 cups 85 not boiling water. Boil. Fill pint jars with hot corn mixture, leaving 1-inch headspace. recommended Corn, whole-kernel Husk corn, remove silk and wash. Blanch 3 minutes in boiling water. Cool in ice water. Cut from cob at about 3/4 depth of kernel. Do not scrape cob. Raw Pack – Pack corn in jars, leaving 1-inch headspace. Do not shake or 55 85 press down. Add fresh boiling water, leaving 1-inch headspace. Hot Pack – To each quart of kernels in saucepan, add 1 cup hot water. 55 85 Heat to boil and simmer 5 minutes. Fill jars with corn and cooking liquid, leaving 1-inch headspace. Greens, including Sort and wash thoroughly. Cut tough stems and midribs. Hot Pack Only – Steam greens, 1 lb. at a time, for 3-5 minutes or until wilted. 70 90 Fill jars loosely with greens. Add fresh boiling water, leaving 1-inch headspace. Table 1, continued. Directions for canning vegetables at 240 degrees F. Processing Time (min.) Vegetable Preparation and Pack Pints Quarts Mixed vegetables Hot Pack Only – Select your favorite mixture of vegetables, except leafy greens, 75 90 dried beans, cream-style corn, winter squash or sweet potatoes. (Equal portions of carrots , whole kernel , green beans, lima beans, tomatoes and diced zucchini make a good mix.) Prepare each vegetable as for canning and cut into desired sizes. Mix together, cover with boiling water and bring back to a boil. Boil 5 minutes. Pack hot vegetables into jars, leaving 1-inch headspace. Add 1/2 teaspoon salt to each pint jar, if desired. Fill jar to 1 inch from top with boiling liquid. Mushrooms, whole Select only high quality, small to medium-size domestic mushrooms with short stems. or sliced Do not can wild mushrooms. Trim stems and discolored parts. Soak in cold water for 10 minutes to remove dirt. Wash in clean water. Leave small mushrooms­ whole; cut large ones. Hot Pack Only – Cover mushrooms with water in a saucepan and boil 5 minutes. 45 not Fill jars with hot mushrooms, leaving 1-inch headspace. Add 1/8 teaspoon recommended of ascorbic acid powder or a 500-milligram tablet of to each jar to prevent discoloration. Add fresh hot water, leaving 1-inch headspace. Okra Hot Pack Only – Wash and trim pods. Cut in 1 inch pieces or leave whole. Pre-cook 25 40 okra for 2 minutes in boiling water. Drain. Pack into hot jars, leaving 1-inch headspace. If desired, add 1/2 teaspoon salt per pint. Fill to 1 inch from top with boiling water. Peas, green or English; Select filled pods containing young, tender sweet seeds. Shell and wash peas. shelled Raw Pack – Fill jars with raw peas. Add boiling water, leaving 1-inch headspace. 40 40 Hot Pack – Cover peas with boiling water, boil 2 minutes. Fill jars loosely with 40 40 hot peas. Add cooking liquid, leaving 1-inch headspace. Peppers, hot or sweet Select firm yellow, green or red peppers. Wash and drain. Small peppers may be left whole. Large peppers may be quartered. Remove cores and seeds. Caution! Wear plastic gloves while handling hot peppers or wash hands thoroughly with soap and water before touching face. Hot Pack Only – Make 2 to 4 slits in each pepper. Blanch in boiling water or blister 35 not skins by placing peppers in hot oven (400 degrees F) or broiler for 6-8 minutes. Place recommended blistered peppers in pan, cover with damp cloth. Let cool several minutes, then peel. Flatten whole peppers. Fill jars loosely with peppers to 1 inch of jar tops. Add boiling water, leaving 1-inch headspace. Potatoes, white; Wash, pare. Leave whole if 1-2 inches in diameter or cut into 1/2-inch cubes. cubed or whole Dip potatoes into solution of 1/2 teaspoon ascorbic acid per quart of water to prevent darkening. Drain. Hot Pack Only – Place potatoes in saucepan and cover with boiling water. Boil cut 35 40 potatoes for 2 minutes, whole for 10 minutes. Drain. Fill jars with hot potatoes and fresh hot water, leaving 1-inch headspace. Pumpkin and winter Wash; remove seeds and pare. Cut into 1-inch cubes. squash, cubed Hot Pack Only – Place in saucepan, cover with boiling water. Boil 2 minutes. 55 90 Do not mash or puree. Fill jars with cubes and cooking liquid, leaving 1-inch headspace. Sweet potatoes, Choose small to medium-sized potatoes. Wash well. pieces or whole Hot Pack Only – Boil or steam until partially soft (15 to 20 minutes). Remove 65 90 skins. Cut medium potatoes to uniform pieces. Do not mash or puree. Fill jars, leaving 1-inch headspace. Cover with fresh boiling water or syrup, leaving 1-inch headspace. Tomatoes See CSU Extension Fact Sheet 9.341 Canning Tomatoes and Products. Vegetable Soup Hot Pack Only – Choose your favorite vegetable ingredients. Prepare each as 60 75 you would for a hot pack in canning. Cooked meat or poultry can also be added, if desired. Combine ingredients with hot water, broth, or tomatoes and juice to cover. Boil 5 minutes. If dried beans or peas are used, they MUST be rehydrated first. CAUTION: DO NOT THICKEN OR ADD MILK, CREAM, FLOUR, RICE, BARLEY OR OTHER GRAINS, NOODLES OR OTHER PASTA. These ingredients can slow down the rate of heating and these process times have not been tested for use with containing these ingredients. Add salt to taste, if desired. Fill jars halfway with solid mixture. Continue filling with hot liquid, leaving 1-inch headspace.

Note: Cooked can also be added. If it is, additional processing time will 100 100 be needed.

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. 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 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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General Canning Information

Water Boils at Lower Temperatures as Altitude Increases

Altitude Temperature at which Water Boils (in feet)

10,000 194°F

8,000 197°F

6,000 201°F

4,000 204°F

2,000 208°F

0 212°F (Sea Level)

Adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, NIFA-USDA (Revised 2015). Page reviewed February 2, 2017.

How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Chicken or Rabbit

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose freshly killed and dressed, heathy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into suitable sizes for canning. Can with or without bones. The hot pack is preferred for best liquid cover and quality during storage. Natural poultry fat and are usually not enough to cover the meat in raw packs.

Hot pack – Boil, steam or bake meat until about two­thirds done. Add 1 teaspoon salt per quart to the jar, if desired. Fill jars with pieces and hot broth, leaving 1­1/4 inch headspace.

Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely with raw meat pieces, leaving 1­ 1/4 inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Chicken or Rabbit in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0­ 2,001 ­ 4,001 ­ 6,001 ­ Pack Size Time 2,000 ft 4,000 ft 6,000 ft 8,000 ft

Without Bones:

Hot and Raw Pints 75 min 11 lb 12 lb 13 lb 14 lb

Quarts 90 11 12 13 14

With Bones:

Hot and Raw Pints 65 min 11 lb 12 lb 13 lb 14 lb

Quarts 75 11 12 13 14

Table 2. Recommended process time for Chicken or Rabbit in a weighted­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Without Bones: Hot and Raw Pints 75 min 10 lb 15 lb

Quarts 90 10 15

With Bones:

Hot and Raw Pints 65 min 10 lb 15 lb

Quarts 75 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed July 2014. top ^

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How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Strips, Cubes or Chunks of Meat

Bear, Beef, Lamb, Pork, Veal, Venison

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Choose high quality chilled meat. Remove excess fat. Soak strong­flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart. Rinse. Remove large bones. The hot pack is preferred for best liquid cover and quality during storage. The natural amount of fat and juices in today's leaner meat cuts are usually not enough to cover most of the meat in raw packs.

Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1­inch headspace.

Raw pack – Add 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1­inch headspace. Do not add liquid.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.

Table 1. Recommended process time for Strips, Cubes, or Chunks of Meat in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­ Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot and Pints 75 min 11 lb 12 lb 13 lb 14 lb Raw Quarts 90 11 12 13 14

Table 2. Recommended process time for Strips, Cubes, or Chunks of Meat in a weighted­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot and Raw Pints 75 min 10 lb 15 lb

Quarts 90 10 15

How do I? ...Can Vegetables

Soups

Vegetable, dried bean or , meat, poultry, or seafood soups can be canned. These directions are intended for use with ingredients that already have separate canning recommendations for those foods.

Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Select, wash, and prepare vegetables, meat and as described for the specific foods in their own canning instructions. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables as described for a hot pack. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain.

Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes.

Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1­inch headspace.

Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used.

Table 1. Recommended process time for Soups in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­ Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot Pints 60* min 11 lb 12 lb 13 lb 14 lb

Quarts 75* 11 12 13 14

* Caution: Process 100 minutes if soup contains seafoods.

Table 2. Recommended process time for Soups in a weighted­gauge pressure canner

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot Pints 60* min 10 lb 15 lb

Quarts 75* 10 15

* Caution: Process 100 minutes if soup contains seafoods.

How do I? ...Can Vegetables

Selecting, Preparing and Canning Vegetables

Beans, Snap and Italian ­ Pieces, Green and Wax

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 30 pounds and yields 12 to 20 quarts – an average of 2 pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard diseased and rusty pods.

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into 1­inch pieces.

Hot pack –Cover with boiling water; boil 5 minutes. Fill jars loosely with beans, leaving 1­inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Cover beans with hot cooking liquid, leaving 1­inch headspace.

Raw pack – Fill jars tightly with raw beans, leaving 1­inch headspace. Add 1 teaspoon of canning salt per quart to the jar, if desired. Add boiling water, leaving 1­inch headspace.

Adjust lids and process in a pressure canner following the recommendations in Table 1 or Table 2 according to the type of canner being used. (There is no safe option for processing green beans in a boiling water canner.)

Table 1. Recommended process time for Snap and Italian Beans in a dial­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Jar Process 0 ­ 2,000 2,001 ­ 4,001 ­ 6,001 ­ Pack Size Time ft 4,000 ft 6,000 ft 8,000 ft

Hot and Pints 20 min 11 lb 12 lb 13 lb 14 lb Raw Quarts 25 11 12 13 14 Table 2. Recommended process time for Snap and Italian Beans in a weighted­gauge pressure canner.

Canner Pressure (PSI) at Altitudes of

Style of Pack Jar Size Process Time 0 ­ 1,000 ft Above 1,000 ft

Hot and Raw Pints 20 min 10 lb 15 lb

Quarts 25 10 15

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed June 2012. top ^

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Home · Publications · Search · Seasonal Tips · Info Request · Multimedia · FAQs · Contact · Links Canning Soups and Sauces UAF Cooperative Extension, Juneau District Sarah Lewis, Family and Community Development Faculty November, 2014

On busy days, when you don’t have the energy or time to do anything but open jars for dinner, wouldn’t it be wonderful if those jars were filled with a home-cooked soup, stew, or pasta sauce? Grab one of your family’s favorites, from jars lined up in the pantry, add some bread and a salad, and a homemade dinner is served in minutes.

This publication includes guidelines for safe home canning of soups and several recipes that either conform to USDA safe canning guidelines or have been scientifically tested to ensure safety.

Pressure Canning is Necessary for Meats and Vegetables. Soups containing vegetables and meat are low acid products. To ensure they are safe to eat, they must be processed in a pressure canner at the pressure and length of time required by each tested recipe. For soups containing a mixture of vegetables and meat in broth, there are important (but simple) guidelines to follow to ensure a safe, quality product. For tomato-based soups and sauces, like chili and pasta sauce, only scientifically researched and tested recipes should be used. Always use the processing time and pressure specified for each tested recipe.

Hint: when looking for canning recipes online always add the word “extension” to your search. Canning recipes published by a Cooperative Extension Service, anywhere in the US, are tested according to USDA requirements.

General Guidelines. Vegetable and meat soups in a broth base may be safely canned using the general Canned Soup Guidelines included in this publication. Only can soups in quart-sized jars or smaller. Never can soup in half-gallon . Follow recipe guidelines for packing ingredients in the jars, avoid packing too solidly and always leave one inch of headspace. Thickened soups should not be canned. When meats are used, remove as much fat as possible so it does not interfere with the lids creating a tight seal.

Important Considerations. These ingredients should never be included in homemade soups and sauces and should only be added just before serving: Flour, cornstarch, or other thickening agents: these prevent the heat from penetrating to the center of the product. Butter, milk, cream, cheese and other products: these react with some bacteria in such a way as to make them harder to kill with heat. Noodles, pasta, rice, grains, and dumplings of any kind: These products are high in starch and interfere with the heat processing. Avoid canning pumpkin, winter squash, broccoli, or cauliflower soup. These can be too dense and contain ingredients that interfere with safe processing.

References. (References for specific recipes are included with each) So Easy to Preserve, University of Georgia Cooperative Extension, 5th Edition, 2006. (Available for purchase through the UAF Cooperative Extension). Making Soup Safely, Penn State Cooperative Extension, web document posted 10/22/12 (extension.psu.edu/food/preservation/news/2012/making-soup-safely).

1 Canned Soup Guidelines (adapted from So Easy to Preserve, page 98)

1) Choose your favorite soup ingredients (vegetables, meat or poultry). 2) Prepare each vegetable as you would for a hot pack in canning. 3) Cook meat or poultry with the fat removed. 4) If dried beans or peas are used, they must be fully rehydrated first. 5) Combine solid ingredients with enough hot water or broth to cover. Boil 5 minutes. Caution: do not thicken or add milk, cream, flour, rice, noodles, or other pasta. 6) Add salt, herbs, and spices to taste. 7) Fill clean, hot jars halfway with solid mixture. 8) Continue filling jars with hot liquid, leaving 1 inch headspace. 9) Stir to remove air bubbles, wipe jar rims, adjust lids and process: 10) Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs: pints, 60 minutes; quarts 75 minutes. 11) Cooked seafood can also be added as part of the solid mixture, but the jars must be processed as follows: pints or quarts: 100 minutes.

Recipes Developed Using Canned Soups Guidelines These recipes can be halved and multiplied as desired if general Canned Soup Guidelines are followed.

Classic Cooking spray or oil 1 lb boneless, skinless chicken breasts or thighs, cubed 1 t olive oil 1 small onion, chopped 1 clove garlic, minced 4 cups chicken, vegetable, or herb stock 1 celery stalk, chopped 1 , diced 1/2 t salt 1/8 t pepper 2 cans chicken stock (if needed for extra liquid) 14 half-pint jars

1) Coat a soup pot with cooking spray or olive oil, place over med-high heat until hot. 2) Add chicken to pan. Sauté 3-5 minutes or until browned. Remove chicken from pan and set aside on paper towels. 3) Pour and wipe drippings from pan and add oil, onion, and garlic, sauté until tender. Stir in chicken, stock, and all remaining ingredients. 4) Bring to a boil and simmer 5 minutes. 5) Using a straining ladle or slotted spoon, fill clean, hot jars to 1/2 full with solid ingredients. 6) Using a solid ladle, add liquid to jars leaving a 1 inch headspace. Use extra chicken stock if needed. 7) Adjust lids and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs; Pints & 1/2 pints, 60 minutes; quarts 75 minutes

Reheating ideas... Open a jar, pour soup in a pot, then: • Mexican: Add salsa, lime juice, beans and cilantro, then serve with tortilla chips. • Hearty: Add potatoes (diced small), rice or noodles and boil until tender. • Asian: Add some ginger, soy sauce and snow peas. • Inside Passage: Put pilot bread in the bottom of a bowl, pour hot soup over and sprinkle with fresh or dried seaweed of choice. • Tongass Rainforest: Add your favorite fresh spring greens (fireweed shoots, devils’ club shoots, twisted stalk, nettle shoots, etc.) and boil until tender.

Recipe based on Vegetable Soups guidelines from So Easy to Preserve, page 98.

2 Venison Stew Cooking spray or olive oil 1 lb lean venison, cubed 1 t olive oil 1 small onion, chopped 1 clove garlic, minced 1 celery stalk, chopped 1 carrot, diced 2 small/medium potatoes, cubed 1 1/2 to 2 cups water 1/2 t salt 1/8 t pepper 2 cans beef stock (if needed for extra liquid) 14 half-pint jars

When reheating (tip: write these directions on each jar): in a small bowl, stir flour into cold water then slowly add to warming soup. Bring to boil until thickened.

1) Coat a soup pot with cooking spray or olive oil, place over med-high heat until hot. 2) Add venison to pan. Sauté until browned. Remove from pan and set aside on paper towels. 3) Pour and wipe drippings from pan and add oil and all vegetables, sauté until just tender. Stir in venison, salt and pepper, then cover with water. 4) Bring to a boil and simmer 5 minutes. 5) Using a straining ladle or slotted spoon, fill clean, hot jars to 1/2 full with solid ingredients. 6) Using a solid ladle, add liquid to jars leaving a 1 inch headspace. Use extra beef stock if needed. 7) Adjust lids and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs: pints & 1/2 pints, 60 minutes; quarts 75 minutes

Using your family stew recipe: • If your family has a favorite stew recipe you can adapt it for canning by following the directions above, but substituting your chosen vegetables, herbs, and spices. Just be certain not to add any thickening ingredients (like flour or cornstarch), dairy products, pasta or grains until the jars are opened for reheating and eating. Recipe based on Vegetable Soups guidelines from So Easy to Preserve, page 98.

Manhattan base Oil 1 medium onion, chopped 8 medium potatoes, peeled and diced 1 (15 oz) can diced tomatoes 1/2 stalk celery, chopped 1/2 bay leaf 1/2 teaspoon thyme 2 quarts boiling water Salt and pepper 14 half-pint jars

1) Cook onion in oil until just tender. Add potatoes, tomatoes, celery, bay leaf, thyme and water. Season with salt and pepper to taste. 2) Bring to a boil and simmer 5 minutes. 3) Using a straining ladle or slotted spoon, fill clean, hot jars to 1/2 full with solid ingredients. 4) Using a solid ladle, add liquid to jars leaving a 1 inch headspace. 5) Adjust lids and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs: pints & 1/2 pints, 60 minutes; quarts 75 minutes When reheating (label each jar with these directions): add cooked bacon and clams or other seafood, cleaned and chopped. Thicken as desired.

Note: recipe can be canned with seafood already included, but process times are increased to 100 minutes for pints and half-pints (dial-gauge at 11 lbs or weighted-gauge at 10 lbs). Do not can seafood in quarts. 3

USDA/Extension Tested Recipes These recipes should only be halved or multiplied proportionately. Only the herbs and spices may be altered.

Molasses Beans 4 (15 oz) cans beans of your choice, reserve liquid 2-3 strips bacon (can substitute salt pork or ) 1 1/2 T dark molasses 3 t vinegar 1 t salt ¾ t dry mustard 14 half-pint jars

1) Drain liquid from beans into a 1 quart measuring cup, add water to bean liquid to make 4 cups. 2) Put beans into a pan and heat through. 3) In a sauce pan, mix reserved bean water, molasses, salt, and dry mustard. Heat to boiling. Meanwhile: Wash jars and lids with hot water and soap, place jars in sink or large pan of very hot water until needed. 4) Fill hot jars to ¾ full with hot beans. Add 1 inch piece of bacon (or ¾ in. cube of ham or salt pork), no more, to each jar. 5) Fill jars with heated sauce, leaving 1 inch headspace. Stir to remove air bubbles, adjust lids and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs: pints, 75 minutes; quarts 90 minutes

Recipe from So Easy to Preserve, pages 79-80.

Spaghetti Sauce with Meat 2 ½ lbs ground meat (beef, , venison, or turkey) Olive oil 5 cloves garlic, minced 1 C onions, chopped 1 C green bell pepper and/or celery, chopped 1 lb fresh mushrooms, sliced 7 (28 oz) cans crushed tomatoes, drain through a sieve if very watery 2 tablespoons dried oregano 4 tablespoons minced fresh parsley 2 teaspoons 4 1/2 teaspoons salt 1/2 C brown sugar 14 half-pint jars

1) Brown meat in oil in a large sauce pan or Dutch oven over med-high heat until. 2) Add garlic, onion, celery (and/or green pepper), and mushrooms to pan and cook until tender. 3) Add drained, crushed tomatoes and all remaining ingredients. Bring to a boil and simmer uncovered, stirring frequently, until volume reduced by approximately one half. Meanwhile: Wash jars and lids with hot water and soap, place jars in sink or large pan of very hot water until needed. 4) Fill hot jars with sauce, leaving a 1 inch headspace. 5) Wipe jar rims, adjust lids and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs: pints, 60 min.; quarts 70 min 6) To serve: Heat in a sauce pan and use as you would any pasta sauce.

NOTE: If you eliminate meat from the sauce, process pints for 20 minutes and quarts for 25 minutes. Recipe from So Easy to Preserve, pages 63-64.

4 Chili con Carne 2 quarts crushed or whole tomatoes 3 cups dried pinto or red kidney beans or 4 (15 oz) cans (drained) 3 lb ground beef or venison 1-1/2 cups chopped onions 5 teaspoons salt, divided 3-6 tablespoons chili powder 1 teaspoon black pepper 1 cup chopped peppers of your choice (optional) 14 half-pint jars

If using dry beans start here: 1) Wash beans thoroughly and place them in a 2 quart saucepan. Add cold water to a level of 2-3 inches above the beans and soak 12-18 hours. 2) Drain and discard water. Combine beans with 5 1/2 cups of fresh water and 2 teaspoons salt. 3) Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water If using canned beans start here: 4) In a Dutch oven or soup pot, brown meat, onions, and peppers. 5) Drain fat off of meat mixture, add 3 teaspoons salt, pepper, chili powder, tomatoes and beans. Simmer for 5 minutes. Do not thicken. 6) Fill clean, hot jars to 1 inch headspace. 7) Adjust lids and process: Dial-Gauge 11 lbs or weighted-gauge 10 lbs: Pints or quarts for 75 min. 8) To serve: Put soup in pot, reheat to boiling and serve with tortillas and chili condiments (chopped onions, jalapenos, grated cheese, sour cream, avocados, etc.) NOTE: Spices can be changed according to taste.

Recipe by William Schafer, University of Minnesota Cooperative Extension

5 USDA/Extension Tested Stock Recipes These recipes can be halved and multiplied as desired if general directions are followed.

Chicken Stock One carcass of a roast chicken, almost all of the meat removed Drippings from the roast chicken pan, cooled, fat removed and discarded

1) Place carcass and drippings in a large stock pot, add enough water to cover. 2) Cover pot and simmer until meat can easily be stripped from the bones, 30-45 minutes. 3) Remove bones from stock, set aside to cool. 4) Cool stock in refrigerator until fat solidifies at top and can be skimmed off. 5) Remove any meat remaining on the bones and add it to the stock. Do not add any additional meat to stock. 6) Reheat broth to boiling. 7) Fill clean, hot jars, leave 1 inch headspace. 8) Wipe jar rims, adjust lids, and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs; pints, 20 minutes; quarts 25 minutes. 9) Season as preferred when using it for cooking.

Recipe from So Easy to Preserve, page 97.

Beef/Venison Stock (recipe can be multiplied) Fresh, trimmed, cracked beef bones (most of the meat removed)

1) Rinse bones and place in a large stock pot, add enough water to cover. 2) Cover pot and simmer 3-4 hours. 3) Remove bones from stock, set aside to cool. 4) Cool stock in refrigerator until fat solidifies at top and can be skimmed off. 5) Remove any meat remaining on the bones and add it to the stock. Do not add any additional meat to stock. 6) Reheat broth to boiling. 7) Fill hot jars, leave 1 inch headspace. 8) Wipe jar rims, adjust lids, and process: Dial-Gauge canner at 11 lbs or weighted-gauge canner at 10 lbs; pints, 20 minutes; quarts 25 minutes. 9) Season as preferred when using it for cooking.

Recipe from So Easy to Preserve, page 97.

6 ...... April ...... May ...... June ...... July ...... Aug ...... Sept ...... Oct ...... Nov ...... apples (storage to March 1) apricots arugula, mustard, radishes, turnips asparagus beets bell peppers broccoli & cauliflower cabbage cantaloupe carrots (storage to April) celery chard, Chinese cabbage, collards, kale, cherries chile peppers cucumbers (all year) eggplant grapes green beans herbs fresh cut (all year) honeydew lettuce (leaf, head and salad mix) mushrooms (all year) onions & garlic pears plums potatoes (all year) pumpkins raspberries summer squash spinach strawberries sweet corn tomatoes (all year) watermelon winter squash (Sept-Feb)

Facebook.com/CFVGA Copyright 2017 CFVGA All rights reserved 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 = 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 (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 (September to late December) 1 plum = 1/2 cup (125 mL) chopped or sliced 1 = 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 = 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