Complete Guide to Home Canning Guide 1 Principles of Home Canning 1-2 1-3 1 Principles of Home Canning

1-5 1-5 1-6 1-8 1-27 1-28 1-28 1-28 1-29 1-29 1-29 1-30 1-30 1-30 1-31 1-31 1-31 1-31 1-32 1-33 1-36 1-10 1-10 1-11 1-11 1-12 1-13 1-13 1-14 1-14 1-15 1-17 1-18 1-18 1-19 1-21 1-22 1-23 1-25 1-25 1-26 1-26 1-26 Page ...... Preventing spoilage Preventing Methods of making jams and jellies without sugar Canning sodium) without salt (reduced Canning Firming agents Firming spoilage Preventing Ingredients sugar Jams and jellies with reduced Ingredients salt content Pickles with reduced Pressure canners Pressure canners pressure Using time process proper determining Example of using tables for Jar cleaning and preparation of empty jars Sterilization and use Lid selection, preparation, canners Boiling-water canners boiling-water Using Equipment and methods not recommended and methods Equipment food in canned and flavor Maintaining color packing of hot Advantages headspace Controlling Food acidity and processing methods acidity processing and Food altitudes high at adjustments Process How much should you can? much should you How Glossary of Terms of Foods Index Canned foods for special diets for foods Canned foods baby fruit-based Canning Preparing butters, jams, jellies, and marmalades jellies, jams, butters, Preparing Reprocessing unsealed jars Reprocessing canned food Storing handling spoiled canned food and Identifying foods pickled and fermented Preparing Selecting time the correct processing jars Cooling jar seals Testing Recommended canners canners Recommended Ensuring high-quality foods canned Jars and lids Why can foods? Why canning preserves foods How foods canned Ensuring safe Guide 1 Canning of Home Principles of Contents Table Section 1-4 1-5 1 Principles of Home Canning

adding acids (lemon juice or vinegar) to some foods, or vinegar) to adding acids (lemon juice jars and self-sealing lids, using acceptable the correct period of time. canner for or pressure jars in a boiling-water processing carefully selecting and washing fresh food, selecting fresh carefully and washing foods, peeling some fresh hot packing foods, many reactions with oxygen, loss. moisture growth of undesirable microorganisms—bacteria, molds, and yeasts, molds, microorganisms—bacteria, of undesirable growth activity enzymes, of food • • • • • • • • • • form tight seals which keep liquid in and air and microorganisms out. seals which keep liquid in and air and microorganisms tight form Collectively, these practices remove oxygen; destroy enzymes; prevent the growth of the growth enzymes; destroy prevent oxygen; these practices remove Collectively, Good vacuums in jars. a high vacuum and molds; and help form bacteria,undesirable yeasts, Proper canning practices include: Proper Microorganisms live and multiply quickly live Microorganisms on the surfaces and on the inside of food of fresh throughout Oxygen and enzymes insect-damaged, present bruised, and diseased food. are tissues. food fresh How canning preserves foods canning preserves How spoil or They makes them very foods perishable. in most fresh water of high percentage The reasons: several lose their quality for jars fail to seal properly; when food spoils; and when flavors, texture, color, and nutrients color, texture, seal properly;when flavors, spoils; and jars fail to when food storage. during prolonged deteriorate ways and recommend of these problems many explain follow and guides that information The them. minimize to The amounts of other vitamins, however, are only slightly lower in canned compared with fresh with fresh in canned compared lower only slightly are however, of other vitamins, amounts The after harvest, canned promptly and properly handled they can be more are If vegetables food. in local stores. sold produce nutritious than fresh start when lost when you of home canning are foods; with poor quality advantages fresh The Many vegetables begin losing some of their vitamins when harvested. Nearly vitamins when harvested. losing some of their half the vitamins begin vegetables Many 2 1 to Within or preserved. is cooled produce unless the fresh days be lost within a few may process heating The vitamins. of some of its loses half or more produce refrigerated even weeks, one-third from one-half to during canning destroys riboflavin. of vitamins A and C, thiamin, and each year. 20 percent 5 to from are vitamins additional losses of these sensitive canned, Once Why can foods? Why the Disregarding home. preserve at quality to food way and economical can be a safe Canning of buying half the cost you save may food homegrown canning labor, of your value family and by be enjoyed and special products to favorite Canning food. canned commercially people. for many of pride source and a friendsexperience is a fulfilling Ensuring safe canned foods Growth of the bacterium Clostridium botulinum in canned food may cause botulism—a deadly form of food poisoning. These bacteria exist either as spores or as vegetative cells. The spores, which are comparable to plant seeds, can survive harmlessly in soil and water for many years. When ideal conditions exist for growth, the spores produce vegetative cells which multiply rapidly and may produce a deadly toxin within 3 to 4 days of growth in an environment consisting of: • a moist, low-acid food • a temperature between 40° and 120°F • less than 2 percent oxygen.

Botulinum spores are on most fresh food surfaces. Because they grow only in the absence of air, they are harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times, found in these guides, are used.

The processing times in these guides ensure destruction of the largest expected number of heat- resistant microorganisms in home-canned foods. Properly sterilized canned food will be free of spoilage if lids seal and jars are stored below 95°F. Storing jars at 50° to 70°F enhances retention of quality.

1-6 1-7 1 Principles of Home Canning Food acidity and processing methods Whether food should be processed in a pressure canner or boiling-water canner to control botulinum bacteria depends on the acidity of the food. Acidity may be natural, as in most fruits, or added, as in pickled food. Low-acid canned foods are not acidic enough to prevent the growth of these bacteria. Acid foods contain enough acid to block their growth, or destroy them more rapidly when heated. The term “pH” is a measure of acidity; the lower its value, the more acid the food. The acidity level in foods can be increased by adding lemon juice, citric acid, or vinegar.

Low-acid foods have pH values higher than 4.6. They include red meats, seafood, poultry, milk, and all fresh vegetables except for most tomatoes. Most mixtures of low-acid and acid foods also have pH values above 4.6 unless their recipes include enough lemon juice, citric acid, or vinegar to make them acid foods. Acid foods have a pH of 4.6 or lower. They include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butters.

Although tomatoes usually are considered an acid food, some are now known to have pH values slightly above 4.6. Figs also have pH values slightly above 4.6. Therefore, if they are to be canned as acid foods, these products must be acidified to a pH of 4.6 or lower with lemon juice or citric acid. Properly acidified tomatoes and figs are acid foods and can be safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar “PSI” desig- nation is used hereafter in this publication. At temperatures of 240° to 250°F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. The exact time depends on the kind of food being canned, the way it is packed into jars, and the size of jars. The time needed to safely process low-acid foods in a boiling-water canner ranges from 7 to 11 hours; the time needed to process acid foods in boiling water varies from 5 to 85 minutes.

1-8 1-9 1 Principles of Home Canning Process adjustments at high altitudes Using the process time for canning food at sea level may result in spoilage if you live at altitudes of 1,000 feet or more. Water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pres- sure compensates for lower boiling temperatures. Therefore, when you use the guides, select the proper processing time or canner pressure for the altitude where you live. If you do not know the altitude, contact your local county Extension agent. An alternative source of information would be the local district conservationist with the Soil Conservation Service.

Equipment and methods not recommended Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwashers are not recommended, because these practices do not prevent all risks of spoilage. Steam canners are not currently recommended because processing times for use with current models are still being researched. It is not recommended that pressure processes in excess of 15 PSI be applied when using new pressure canning equipment. So-called canning powders are useless as preservatives and do not replace the need for proper heat processing. Jars with wire bails and glass caps make attractive antiques or storage containers for dry food ingredients but are not recommended for use in canning. Neither one-piece zinc porcelain-lined caps nor zinc caps that use flat rubber rings for sealing jars are recommended any longer.

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—seasonally available among —seasonally available —seasonally available among canners’ supplies in supermarkets. supplies in supermarkets. among canners’ —seasonally available —economical and available year-round in many stores. Buy 500- stores. in many —economical year-round and available but it is less effective in controlling discoloration. If you choose to use these products, to use these products, you choose If discoloration. controlling in but it is less effective directions. the manufacturer’s follow Vitamin C tablets Vitamin as a treatment six tablets per gallon of water dissolve tablets; crush and milligram solution. acid and citric of ascorbic mixes prepared Commercially is sold in supermarkets, Sometimes supplies in supermarkets. citric acid powder canners’ Pure powdered form powdered Pure per gallon 1 teaspoon Use about 3 grams. weighs powder of pure teaspoon One level solution. as a treatment of water Don’t unnecessarily expose prepared foods to air. Can them as soon as possible. them as soon as possible. Can air. to foods prepared expose unnecessarily Don’t or diced sliced, quartered, halved, keep peeled, a canner load of jars, preparing While (3,000 of 3 grams and pears in a solution nectarines, peaches, apricots, apples, is also useful in procedure This water. of cold 1 gallon acid to ascorbic milligrams) preventing and for and potatoes, of mushrooms color the natural maintaining forms: acid in several can get ascorbic You in cherriesstem-end and grapes. discoloration Use only high-quality foods which are at the proper maturity and are free of diseases free maturity and are only high-quality the proper at Use which are foods and bruises. in boiling water. be processed to especially with acid foods method, the hot-pack Use Remove oxygen from food tissues and jars, food from oxygen Remove enzymes,Quickly the food destroy and airtightObtain high jar vacuums jar seals. • • • • • • • Follow these guidelines to ensure that your canned foods retain optimum colors and flavors and flavors colors optimum retain canned foods your that ensure these guidelines to Follow and storage: during processing Maintaining color and flavor in canned food in and flavor Maintaining color you must: food, canned in stored and flavor color good natural maintain To Fresh home-slaughtered red meats and poultry should be chilled and canned without delay. and poultry meats home-slaughtered red be chilled and canned without delay. should Fresh after harvest, and seafoods fish sickly eviscerate Ice from Do not can meat or diseased animals. and can them within 2 days. immediately, Can fruits and vegetables picked from your garden or purchased from nearby producers when producers nearby from or purchased garden your from picked fruits and vegetables Can after 12 hours harvest 6 to their peak of quality-within most vegetables. at the products for are and plums should be ripened 1 or more pears, nectarines, peaches, apricots, best quality, For produce, fresh the canning of other If must delay harvest between you and canning. days place. cool keep it in a shady, Ensuring high-qualityEnsuring canned foods Quality of fruits among varieties varies canning. with good-qualityBegin suitable for foods fresh for canning. varieties best suited recommend Extension can county offices Many and vegetables. Trim and moldy food. diseased Discard and wholesomeness. freshness for carefully food Examine food. spots from lesions or small diseased • Fill hot foods into jars and adjust headspace as specified in recipes. • Tighten screw bands securely, but if you are especially strong, not as tightly as possible. • Process and cool jars. • Store the jars in a relatively cool, dark place, preferably between 50° and 70°F. • Can no more food than you will use within a year.

Advantages of hot-packing Many fresh foods contain from 10 percent to more than 30 percent air. How long canned food retains high quality depends on how much air is removed from food before jars are sealed.

Raw-packing is the practice of filling jars tightly with freshly prepared, but unheated food. Such foods, especially fruit, will float in the jars. The entrapped air in and around the food may cause discoloration within 2 to 3 months of storage. Raw-packing is more suitable for vegetables processed in a pressure canner.

Hot-packing is the practice of heating freshly prepared food to boiling, simmering it 2 to 5 minutes, and promptly filling jars loosely with the boiled food. Whether food has been hot-packed or raw-packed, the juice, syrup, or water to be added to the foods should also be heated to boiling before adding it to the jars. This practice helps to remove air from food tissues, shrinks food, helps keep the food from floating in the jars, increases vacuum in sealed jars, and improves shelf life. Preshrinking food permits filling more food into each jar.

Hot-packing is the best way to remove air and is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

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careful use and handling, Mason jars may be reused many times, requiring only new lids each only new lids each requiring times, many be reused Mason jars may use and handling, careful and jar breakage excellent are jar seals and vacuums used properly, jars and lids are When time. is rare. Regular wide-mouth and home-canning Mason-type, threaded, jars with self-sealing lids are The gallon sizes. quart, pint, and 1/2 1-1/2 pint, pint, in 1/2 available are They the best choice. openings of about Wide-mouth jars have inches. jar mouth opening is about 2-3/8 standard for canning Half-gallon making be used easily filled and emptied. 3 inches, jars may them more With sizes. in 8 and 12 ounce available jelly jars are decorator Regular-mouth very acid juices. Jars and lids Jars once. can be used only Metal containers be canned in glass jars or metal containers. may Food than jars. costly much more and are equipment special sealing require They forming vacuums in cooled jars. The extent of expansion is determined by the air content in the in the the air content by is determined extent of expansion The jars. in cooled vacuums forming high temperatures; to when heated greatly expands Air temperature. the processing and by food heated. less than air when expand Foods the expansion. the greater the higher the temperature, Controlling headspace Controlling Directions termed headspace. its lid is below food in a jar and the above space unfilled The be to and tomatoes fruits for 1/2-inch jams and jellies, for 1/4-inch specify leaving canning for in a be processed to foods acid in low 1-1/4-inches 1- to from and in boiling water, processed and for processed, as jars are of food expansion for is needed space This canner. pressure Most commercial pint- and quart-size mayonnaise or salad dressing jars may be used with new two-piece lids for canning acid foods. However, you should expect more seal failures and jar breakage. These jars have a narrower sealing surface and are tempered less than Mason jars, and may be weakened by repeated contact with metal spoons or knives used in dispensing mayon- naise or salad dressing. Seemingly insignificant scratches in glass may cause cracking and break- age while processing jars in a canner. Mayonnaise-type jars are not recommended for use with foods to be processed in a pressure canner because of excessive jar breakage. Other commercial jars with mouths that cannot be sealed with two-piece canning lids are not recommended for use in canning any food at home.

Jar cleaning and preparation Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Unrinsed detergent residues may cause unnatural flavors and colors. Jars should be kept hot until ready to fill with food. Submerge the clean empty jars in enough water to cover them in a large stockpot or boiling water canner. Bring the water to a simmer (180°F) and keep the jars in the simmering water until it is time to fill them with food. A dishwasher may be used for preheating jars if they are washed and dried on a complete regular cycle. Keep the jars in the closed dishwasher until needed for filling.

These washing and preheating methods do not sterilize jars. Some used jars may have a white film on the exterior surface caused by mineral deposits. This scale or hard-water film on jars is easily removed by soaking jars several hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water prior to washing and preheating the jars.

Sterilization of empty jars All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars after washing in detergent and rinsing thoroughly, submerge 1-14 1-15 1 Principles of Home Canning

When directions say to fill jars and adjust lids, use the following procedures: After filling jars with procedures: following the use fill jars and adjust lids, to directions say When inserting air bubbles by release plastic (not metal) spatula a flat liquid, and adding covering food air allow to up and down the spatula turn the jar and move Slowly and the jar. the food between (It jellies or all liquid escape. is not necessarybubbles to air bubbles when filling jams, release to and then clean the jar rim (sealing surface) the headspace Adjust with a such as juices.) foods old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket. lids, or deformed dented, old, cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an then forms gasket The the jar. escape from air to surface, allows the jar-sealing yet cover of date from least 5 years at for airtight Gaskets well in unused lids work seal as the jar cools. on jars. seal fail to in older unused lids may gasket compound The manufacture. the follow carefully a good seal, ensure To will use in a year. Buy only the quantity lids you of Do not use all metal lids carefully. Examine use. lids for directions in preparing manufacturer’s Lid selection, preparation, and use Lid selection, preparation, band during by a metal screw metal lid held in place of a flat self-sealing lid consists common The with a which is filled form a trough, to edge its bottom is crimped lid around flat The processing. to slightly the lid gasket softens and flows processed, jars are When gasket compound. colored and tighten screw bands. screw and tighten canner need not in a pressure be processed and fruits to meats, vegetables, Empty jars used for and pickled or tomatoes, fruits, It jars for is also unnecessary presterilize be presterilized. to canner. or longer in a boiling-water 10 minutes will be processed that foods fermented them, right side up, in a boiling-water canner with the rack in the bottom. Fill the canner with canner the Fill bottom. in the the rack with canner boiling-water in a up, right side them, and boil a boil, to Bring water the of the jars. the tops 1 inch above so it is warm water enough for minute boil 1 additional higher elevations, than 1,000 ft. altitudes of less at At 10 minutes keep the jars in the and canner, under the 1,000 fteach additional the heat Reduce elevation. saving at a time, jars one hot sterilized and drain fill them. Remove is time to it until hot water add lids, food, jars with Fill the sterilized filled jars. processing canner for in the the hot water dampened paper towel. Place the preheated lid, gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealing surfaces may cause seal failures. Then fit the metal screw band over the flat lid. Follow the manufacturer’s guidelines enclosed with or on the box for tightening the jar lids properly.

Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.

• If rings are too loose, liquid may escape from jars during processing, and seals may fail. • If rings are too tight, air cannot vent during processing, and food will discolor during storage. Over tightening also may cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.

Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again.

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water varies from 25 to 60 minutes. A boiling-water canner loaded with filled jars requires about about requires filled jars canner loaded with A boiling-water 60 minutes. 25 to from varies water requires canner A loaded pressure boil. to begins its water before of heating 30 minutes 20 to to another 10 minutes vent vent; the to it begins canner; before of heating 15 minutes about 12 to the acid food; process to the canner; 10 minutes another 8 to pressurize to another 5 minutes jars. removing cool the canner before to to 60 minutes another 20 finally, and, Low-acid foods must be processed in a pressure canner to be free of botulism risks. Although Although of botulism risks. be free canner to in a pressure must be processed foods Low-acid recom canners are boiling water acid foods, processing also be used for canners may pressure 55 to from require canner would A pressure faster. this purpose because they are mended for in boiling most acid foods processing time for a load of jars; while the total process to 100 minutes mended for use in canning. Small capacity pressure canners are treated in a similar manner as treated canners are Small capacity pressure use in canning. mended for procedures. typical using the venting should be vented and canners, larger standard Recommended canners Recommended home-canned heat-processing canners main types—boiling is of two for water food Equipment Small quart hold seven nine pints. to to designed or eight jars Most are canners. and pressure layers, jars in two 18 pint canners hold hold four-quart canners pressure pressure jars; some large not recom are capacities volume with smaller saucepans quart only seven but hold Pressure jars. Boiling-water canners These canners are made of aluminum or porcelain-covered steel. They have removable perforated racks and fitted lids. The canner must be deep enough so that at least 1 inch of briskly boiling water will be over the tops of jars during processing. Some boiling-water canners do not have flat bottoms. A flat bottom must be used on an electric range. Either a flat or ridged bottom can be used on a gas burner. To ensure uniform processing of all jars with an electric range, the canner should be no more than 4 inches wider in diameter than the element on which it is heated.

Using boiling-water canners Follow these steps for successful boiling-water canning: 1. Before you start preparing your food, fill the canner halfway with clean water. This is approximately the level needed for a canner load of pint jars. For other sizes and numbers of jars, the amount of water in the canner will need to be adjusted so it will be 1 to 2 inches over the top of the filled jars. 2. Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods. Food preparation can begin while this water is preheating. 3. Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner with the rack in the bottom, one jar at a time, using a jar lifter. When using a jar lifter, make sure it is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid. 4. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops. For process times over 30 minutes, the water level should be at least 2 inches above the tops of the jars. 5. Turn heat to its highest position, cover the canner with its lid, and heat until the water in the canner boils vigorously. 6. Set a timer for the total minutes required for processing the food. 7. Keep the canner covered and maintain a boil throughout the process schedule. The heat setting may be lowered a little as long as a complete boil is maintained for the entire process time. If the water stops boiling at any time during the process, bring the water back to a vigorous boil and begin the timing of the process over, from the beginning. 8. Add more boiling water, if needed, to keep the water level above the jars. 9. When jars have been boiled for the recommended time, turn off the heat and remove the canner lid. Wait 5 minutes before removing jars. 10. Using a jar lifter, remove the jars and place them on a towel, leaving at least 1-inch spaces between the jars during cooling. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.

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sea level. At sea level, a canner operated at a gauge pressure of 10.5 lbs provides an internal an internal of 10.5 lbs provides a gauge pressure at operated a canner sea level, At sea level. of 240°F. temperature a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port lock, a vent vent) (steam vent/cover an automatic gauge, a jar rack, dial or weighted gasket, fuse. and a safety gauge, weighted or closed with a counterweight be to an adequate applied for but high temperatures microorganisms, does not destroy Pressure capable all microorganisms of destroying success The period of time do kill microorganisms. at of air, free steam, in pure obtained on the temperature is based food in canned of growing Pressure canners Pressure Models years. in recent redesigned been extensively home have use in the for canners Pressure were clamp-on kettles with They heavy-walled were or turn-on lids. the 1970’s made before fuse. and a safety counterweight, port or vent form a of a petcock in the a dial gauge, with fitted have They turn-on kettles; most have lids. walled thin lightweight, are canners Modern pressure Two serious errors in temperatures obtained in pressure canners occur because:

1. Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication for appropriate altitude ranges.

2. Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in under processing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized.

To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place boils water and gener- ates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner.

Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing. They control pressure precisely and need neither watching during pro- cessing nor checking for accuracy. The sound of the weight rocking or jiggling indicates that the canner is maintaining the recommended pressure. The single disadvantage of weighted-gauge canners is that they cannot correct precisely for higher altitudes. At altitudes above 1,000 feet, they must be operated at canner pressures of 10 instead of 5, or 15 instead of 10, PSI.

Check dial gauges for accuracy before use each year. Gauges that read high cause under-processing and may result in unsafe food. Low readings cause over-processing. Pressure adjustments can be made if the gauge reads up to 2 pounds high or low. Replace gauges that differ by more than 2 pounds. Every pound of pressure is very important to the temperature needed inside the canner for producing safe food, so accurate gauges and adjustments are essential when a gauge reads higher than it should. If a gauge is reading lower than it should, adjustments may be made to avoid overprocessing, but are not essential to safety. Gauges may be checked at many county Cooperative Extension offices or contact the pressure canner manufacturer for other options.

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. Keep gaskets clean between uses. Gaskets on older model canners may require a light coat of vegetable oil once per year. Gaskets on newer model canners are pre-lubricated and do not benefit from oiling. Check your canner’s instructions if there is doubt that the particular gasket you use has been pre-lubricated.

Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter’s Laboratory (UL) approval to ensure their safety.

Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.

1-20 1-21 1 Principles of Home Canning flows freely from the open petcock or vent port.vent or petcock the open from freely flows canner. Place filled jars on the rack, using a jar lifter. When using a jar lifter, make sure make sure using a jar lifter, When rack, filled jars on the a jar lifter. using Place canner. band of the lid). the screw the neck of the jar (below below positioned it is securely the spill into to cause food the jar could Tilting all times. at Keep the jar upright canner lid securely. Fasten of the lid. sealing are portvent steam off at the highest setting until petcock. or open Heat weight Leave Put 2 to 3 inches of hot water in the canner. Some products specific in this Guide in the canner. of hot water 3 inches 2 to Put the directions follow Always canner. in the start water you more that with even require to the added water more require foods if they specific for processes with USDA

2. 1. Using pressure canners pressure Using canning: pressure successful for these steps Follow 3. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes, and then place the weight on the vent port or close the petcock. The canner will pressurize during the next 3 to 5 minutes. 4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle or rock as the canner manufacturer describes. 5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. Quick and large pressure variations during processing may cause unnecessary liquid losses from jars. Follow the canner manufacturer’s directions for how a weighted gauge should indicate it is maintaining the desired pressure.

IMPORTANT: If at any time pressure goes below the recommended amount, bring the canner back to pressure and begin the timing of the process over, from the beginning (using the total original process time). This is important for the safety of the food.

6. When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. Do not force-cool the canner. Forced cooling may result in unsafe food or food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized will cause loss of liquid from jars and seal failures. Force-cooling may also warp the canner lid of older model canners, causing steam leaks. Depressurization of older models without dial gauges should be timed. Standard-size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks. These canners are depressurized when their vent lock piston drops to a normal position. 7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face. 8. Remove jars with a jar lifter, and place them on a towel, leaving at least 1-inch spaces between the jars during cooling. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours.

Selecting the correct processing time When canning in boiling water, more processing time is needed for most raw-packed foods and for quart jars than is needed for hot-packed foods and pint jars.

To destroy microorganisms in acid foods processed in a boiling-water canner, you must:

• Process jars for the correct number of minutes in boiling water. • Cool the jars at room temperature.

The food may spoil if you fail to add process time for lower boiling-water temperatures at altitudes above 1,000 feet, process for fewer minutes than specified, or cool jars in cold water.

1-22 1-23 1 Principles of Home Canning

t – �f 1 0 0 0 0 0 , , 8 6 r f f r e e t �o t t n �o s n �f – �f �f s n e e e n 0 1 0 0 e a v v d a 0 0 0 0 d o r o �c u 0 0 0 0 u r b e �c b , , , it it e n e 10�lb A 1 6 4, 6 A lt t r lt n a u a �A �A s t t -w s �c r �a g �a e e e r r I) I) n t t t u S �p ilin S n – �f �f s – �f e e o P a 1 0 s 0 P 1 0 v g �( 0 0 e 0 0 0 �( �b �c o r u e r 0 0 0 0 0 e b r , , , , �a a r e �p t f u 3 6 f A 6 7�lb 8�lb 9�lb 4, 2 u e -g s a �in s �o �o g s d s s w s s u e - e d e t r e e a r g o h d d n o �P i u �P t u t t l-g l r ig t t r i �f i it – �f – �f �f e e t �f y e ia o l lt 1 0 1 0 0 n 0 b n 0 0 0 0 0 �d �b �w n 0 �A �A a n t t 0 0 0 0 0 a 0 , , , – , , a �a �a �a – , �b �a �a 1 3 5�lb 6 1 1 C 0 n 6�lb C 0 2 d e e �in �i �in e s s s s m below. From that table, select the process time given time given select table, the process that From below. i e e e a h h h �T �Tim c c c -b s s t t a a a it s s s �f �f s e e e u s e e 0 0 r s e c c 0 0 �f �P �P �P e e c r r r r o o e c 0 0 r r o – , – , o o o o o r 30 35 40 45 P 0 1 20�min25 25�min25 30�min 30 30 35�min 35 35 40 40 20�min 25�min 30�min P 0 1 r �f �f �f �f 10�min P Tim e e e e 10�min P Tim m im im i im �t �t �t �t s s s s s s s s C B A e e e e � � � c c c c e le le l e e o o o o r r z r r r r e p p p e i iz r a a r iz �p �p �p �p S J Pints Quarts Quarts a Pints S J iz m m m a . First, select the process table for boiling-water canner. The example for for example The canner. boiling-water for table select the process . First, d d d d J S Pints or Quarts Table for Example A for Table S Pints or Quarts J a a a e e e e x d d d d Ex Ex E n n n n � � � r r r e e e e o o o m m m m f f f k k k k � � � c c c c m m m m e le le l a a a a o o o o e le le le l b b b c c c c y y y y �P �P �P �P e e e e a t t t t f f f f (Ken�–�These�are�Guide�1�Process�Tables,�from�original�USDA�p.�1-25�and�1-33,�sized�as S o Hot S o Hot and Raw Ta R R S o Hot and Raw Ta R Hot Raw Pints T R S o they�were�on�the�page,�at�about�5-3/8�inch�wide.��I�sized�and�spaced�the�text�in�header row�purposefully�a�little�differently�than�the�original) Process the jars using the correct time and pressure specified for your altitude. for specified the correct the jars using and pressure time Process depressurized. it is completely until temperature room at cool canner to Allow • • peaches is given in peaches is given (1) the style (quarts), live (2) the jar size of pack (hot), for you and (3) the altitude where time of 30 minutes. selected a process should have You (2,500 ft). dial-gauge, and weighted-gauge pressure canners. pressure dial-gauge, and weighted-gauge Canner A: Boiling-water Example using a in quarts canning peaches as a hot-pack sea level, are 2,500 ft at Suppose you above canner boiling-water times for 1/2-pint and pint jars are the same, as are times for 1-1/2 pint and quart jars. For some and quart pint 1-1/2 For times for jars. as are the same, jars are and pint 1/2-pint times for choose the canner 5, 10, or 15 PSI. In at cases, these of processing a choice have you products, find the to jar size or hot) and pack style (raw it with your use and match to wish you pressure each for select process to how the proper show examples following The time. correct process jars in boiling-water, sterilizing tables for in separate given times are Process type of canner. exhaust canners properly, process at lower pressure than specified, process for fewer minutes minutes fewer for process than specified, pressure lower at process canners properly, exhaust water. cool the canner with or than specified, times process proper determining tables for Using each product. Process for altitude adjustments times with includes processing set of guides This To destroy microorganisms in low-acid foods processed with a pressure canner, you must: you canner, a pressure with processed foods low-acid in microorganisms destroy To to fail specific altitudes, times for select process fail to the proper if you spoil may food The (Ken�–�These�are�Guide�1�Process�Tables,�from�original�USDA�p.�1-25�and�1-33,�sized�as they�were�on�the�page,�at�about�5-3/8�inch�wide.��I�sized�and�spaced�the�text�in�header row�purposefully�a�little�differently�than�the�original)

Table�for�Example�A Recommended�process�time�for�Peaches�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Example B:S (Ken�–�These�are�Guide�1�Process�Tables,�from�original�USDA�p.�1-25�and�1-33,�sized�asDial-gaugetyle J Pressurear Canner0– 1,001– 3,001– Above of�Pack Size 1,000�ft 3,000�ft 6,000�ft 6,000�ft Suppose youHotthey�were�on�the�page,�at�about�5-3/8�inch�wide.��I�sized�and�spaced�the�text�in�header are canningPints peaches as20�min a hot-pack 25�min in quarts at 30�min 2,500 ft above 35�min sea level, using a dial- gauge pressurerow�purposefully�a�little�differently�than�the�original) canner. First,Quarts select the25 process table 30 for dial-gauge 35 pressure 40 canner. The example for peachesRaw is given in Table Pints for Example25 B below. 30 From that 35 table, select 40 the process pressure (PSI) given for (1) the styleQuarts of pack (hot),30 (2) the 35jar size (quarts), 40 (3) the 45process time (10 minutes), (4) the altitude where you live (2,500 ft). You should have selected a pressure of 7 lbs for the 10 minutes processTable time.�for�Example�A Recommended�process�time�for�Peaches�in�a�boiling-water�canner

Process�Time�at�Altitudes�of TSatyblele�for�ExamJaprle�B 0– 1,001– 3,001– Above Rofe�Pcoamckmended�Spirzoecess�time�1fo,0r�0P0e�fatches�in3�,a0�0d0ia�flt-gauge6�p,0re0s0s�futre�can6n,e0r00�ft Hot Pints 20�min 25�min 30�min 35�min Canner�Pressure�(PSI)�at�Altitudes�of Quarts 25 30 35 40 Style Jar Process 0– 2,001– 4,001– 6,001– oRawf�Pack S Pintsize T25ime 2 30,000�ft 4 35,000�ft 406,000�ft 8,000�ft Hot PintsQuarts 10�min306�lb 357�lb 40 458�lb 9�lb and or Raw Quarts

Table�for�Example�B Example C:R Weighted-gaugeecommended�process Pressure�time�for�Pe Canneraches�in�a�dial-gauge�pressure�canner Table�for�Example�C Suppose youRe arecom canningmended�p peachesrocess�tim eas�fo ar� Phot-packeaches�iCn �ainan�wn quartserig�Phrtesds -atguar eu2,500�g(PeS�pIr)e� aftsts� Aaboveurlteit�ucdaen snsea�eorf level, using a Style Jar Process 0– 2,001– 4,001– 6,001– weighted-gaugeof�Pa cpressurek S icannerze . First,Tim selecte the2C ,process0a0n0n�eftr�Pre tabless4u,r0e0� (for0P�Sft Iweighted-gauge)�at�Al6ti,t0u0d0e�sf�tof 8 pressure,000�ft can- ner. The exampleSHottyle for peachesJPintsar is givenP10�minroc ines sTable for6�lb0– Example7�lb C below. FromA 8�lbbov ethat table, 9�lb select the process pressureoandf�Pac k(PSI) givenSorize for (1) Ttheime style of pack1,000 (hot),�ft (2) the jar size1, 0(quarts),00�ft (3) the process time (10 minutes),HotRaw and Pints(4)Quarts the altitude10�min where you5�lb live (2,500 ft). You should10�lb have selected a pres- sure of 10 lbsand for the 10or minutes process time. Raw Quarts

Table�for�Example�C Recommended�process�time�for�Peaches�in�a�weighted-gauge�pressure�canner

Canner�Pressure�(PSI)�at�Altitudes�of Recommended�process�time�for�fruit-based�baby�foods�in�a�boiling-water�canner Style Jar Process 0– Above of�Pack Size Time 1,000�ft 1,000�ft Process�Time�at�Altitudes�of SHottyle PintsJar 10�min0– 15�lb,001– Above 10�lb oandf�Pack orSize 1,000�ft 6,000�ft 6,000�ft Raw Quarts Hot Pints 20�min 25�min 30�min

Recommended�process�time�for�fruit-based�baby�foods�in�a�boiling-water�canner

Process�Time�at�Altitudes�of Style Jar 0– 1,001– Above of�Pack Size 1,000�ft 6,000�ft 6,000�ft Hot Pints 20�min 25�min 30�min

1-24 1-25 1 Principles of Home Canning

(curved down slightly in the center). If center of the lid is either flat or bulging, or bulging, of the lid is either flat If center (curved in the center). slightly down not be sealed. it may release your finger, the lid is unsealed. finger, your release it will also cause a dull is in contact with the underside of the lid, Ifsealed. food sound. high-pitched it will make a ringing, If the jar is sealed correctly, sound. Press the middle of the lid with a finger or thumb. you If the lid springs up when or thumb. the middle of the lid with a finger Press If the lid is not of a teaspoon. it makes a dull sound, the lid with the bottom Tap lid should be concave The the lid. and look across level eye Hold the jar at

Option 3. Option 2. Testing jar seals Testing seals with one of the bands and test the screw remove 24 hours, 12 to jars for cooling After options: following Option 1. during processing and food shrinks. If a jar loses excessive liquid during processing, do not open during liquid processing, If shrinks. a jar loses excessive food and during processing described sealed lids as below. for Check liquid. add more it to Cooling jars Cooling lids of hot Retightening their jar lids. retighten do not a canner, from hot jars remove you When 12 to for temperature room the jars at Cool and cause seal failures. the gasket through cut may food The counters. damage to heat minimize to or towels on racks be cooled may Jars 24 hours. is exhausted Air after cooling. lower will be noticeably jars of raw-packed and liquid volume level Reprocessing unsealed jars If a lid fails to seal on a jar, remove the lid and check the jar-sealing surface for tiny nicks. If neces- sary, change the jar, add a new, properly prepared lid, and reprocess within 24 hours using the same processing time. Headspace in unsealed jars may be adjusted to 1-1/2 inches and jars could be frozen instead of reprocessed. Foods in single unsealed jars could be stored in the refrigerator and consumed within several days.

Storing canned foods If lids are tightly vacuum sealed on cooled jars, remove screw bands, wash the lid and jar to remove food residue; then rinse and dry jars. Label and date the jars and store them in a clean, cool, dark, dry place. Do not store jars above 95°F or near hot pipes, a range, a furnace, under a sink, in an uninsulated attic, or in direct sunlight. Under these conditions, food will lose quality in a few weeks or months and may spoil. Dampness may corrode metal lids, break seals, and allow recontamination and spoilage.

Accidental freezing of canned foods will not cause spoilage unless jars become unsealed and recontaminated. However, freezing and thawing may soften food. If jars must be stored where they may freeze, wrap them in newspapers, place them in heavy cartons, and cover with more newspapers and blankets.

Identifying and handling spoiled canned food Do not taste food from a jar with an unsealed lid or food that shows signs of spoilage. You can more easily detect some types of spoilage in jars stored without screw bands. Growth of spoilage bacteria and yeast produces gas which pressurizes the food, swells lids, and breaks jar seals. As each stored jar is selected for use, examine its lid for tightness and vacuum. Lids with concave centers have good seals.

Next, while holding the jar upright at eye level, rotate the jar and examine its outside surface for streaks of dried food originating at the top of the jar. Look at the contents for rising air bubbles and unnatural color.

1-26 1-27 1 Principles of Home Canning

-

Wear disposable rubber or heavy plastic gloves. Carefully place the place Carefully rubber or heavy disposable plastic gloves. Wear Contact with botulinum toxin can be fatal whether it is ingested or en whether it is ingested can be fatal with botulinum toxin Contact If the suspect glass jars or cans are unsealed, open, or leaking, they should be detoxified If open, or leaking, detoxified they should be the suspect unsealed, jars or cans are glass disposal. before If the suspect glass jars or swollen metal cans are still sealed, place them in a heavy them place If still sealed, the suspect metal cans are jars or swollen glass or dispose in a nearby container trash the bag in a regular Close and place garbage bag. landfill. • • then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by pickles prepared usually are Fruit with vinegar and seasonings. and covered then drained made Relishes are or vinegar. fruit in a seasoned syrup acidified with either lemon juice heating with seasonings and vinegar. cooked are that chopped fruits and vegetables from of preparation. of preparation. dills Refrigerator about 3 weeks. for Regular pickles dill and cured and sauerkraut fermented are change and acidity increases. and flavors colors about 1 week. During curing, for fermented are hours or overnight, brined several some are pickles not fermented; are or quick-process Fresh-pack Bleach is an irritant itself and should not be inhaled or allowed to come in contact with the skin.) come to Bleach is an irritant itself and should not be inhaled or allowed foods pickled and fermented Preparing and method by ingredients classified are foods of pickled varieties many and fermented The foods or liquids. Spray or wet contaminated surfaces 30 contaminated with the bleach solution and let stand for or wet Spray or liquids. foods the minimize to being careful spills with paper towels wipe up treated gloves, Wearing minutes. a plastic bag before placing them in by towels Dispose of these paper of contamination. spread Next, all surfacesputting them in the trash. apply the bleach solution to again, equipment and counters, all detoxified wash thoroughly a last step, As and rinse. 30 minutes and let stand for (Note: is complete. when cleaning process gloves Discard etc. clothing, equipment, containers, ters through the skin. Take care to avoid contact with suspect foods or liquids. Wear rubber or Wear contact with suspect or liquids. foods avoid to care Take the skin. through ters surfaces work when handling suspect or cleaning up contaminated foods heavy plastic gloves solution of 1 part 6% liquid household chlorine A fresh bleach (5 to and equipment. unscented surfaces, work equipment, 5 parts treat to to should be used sodium hypochlorite) clean water in contact with suspect come have may that including can openers and clothing, or other items, and avoid splashing the water. The water should completely cover the containers with a minimum the containers cover should completely water The splashing the water. and avoid Boil boiling. to water the a lid on the pot and heat Place the containers. above of a 1-inch level the and discard Cool components. and all container the food detoxifying ensure to 30 minutes landfill. or dispose in a nearby in the trash and food their lids, containers, up the area: Cleaning Detoxification process: Detoxification suspect and lids on their sides in an 8-quart containers pan, or pot, stock or larger volume pot the to add water Carefully thoroughly. hands with gloves your Wash canner. boiling-water one of two ways: one of two While opening the jar, smell for unnatural odors and look for spurting look for and odors unnatural cotton-like liquid and for smell jar, the opening While surface food top on the black, of lid. and underside blue, or green) (white, mold growth evidence of spoilage kinds different exhibit may tomatoes, including foods, Spoiled low-acid including foods, all suspect low-acid of spoiled containers Therefore, or very evidence. little in and handled carefully botulinum toxin produced as having should be treated tomatoes, Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blos- soms may contain an enzyme which causes excessive softening of pickles.

Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.

• Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity. • Use only recipes with tested proportions of ingredients. • There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.

Ingredients Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.

Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.

Pickles with reduced salt content Recipes for pickles with reduced sodium content are provided in Guide 6.

In the making of fresh-pack pickles, cucumbers are acidified quickly with vinegar. Use only tested recipes formulated to produce the proper acidity. While these pickles may be prepared safely with reduced or no salt, their quality may be noticeably lower. Both texture and flavor may be slightly, but noticeably, different than expected. You may wish to make small quantities first to determine if you like them.

However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required.

Firming agents Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in the recipes in this publication. Alum does not improve the firmness of quick-process pickles. The calcium in lime definitely improves pickle firmness. Food-grade lime may be used as a lime- water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. Excess lime absorbed by the cucumbers must be removed to make safe pickles. To remove excess lime, drain the lime-water solution, rinse, and then resoak the cucumbers in fresh water for 1 hour. Repeat the

1-28 1-29 1 Principles of Home Canning

but the . Use a candy or jelly thermometer to check to or jelly thermometer a candy . Use set; if there is too much acid, the gel will lose liquid (weep). For fruits low in acid, add lemon juice add lemon juice in acid, fruits low For lose liquid (weep). the gel will much acid, is too set; if there pectin to acids which help products contain Commercial as directed. or other acid ingredients gelling. ensure pectin, one-fourth of the fruit used in making jellies without added pectin should be underripe. pectins and make in natural be low may and canned juices frozen Commercially Caution: soft spreads. textured the gel will never little acid, If is too of acidity there gel formation. is critical level to proper The Pectins are substances in fruits that form a gel if they are in the right combination with acid combination in the right a gel if they are form in fruits that substances are Pectins and some plums and gooseberries, apples, crab some pectin. fruits contain All Apples, and sugar. Other such as strawberries, a gel. pectin fruits, form enough natural to usually contain grapes little pectin with other fruits high in contain and must be combined and blueberries, cherries, Because pectin fully ripenedpectin fruit has less obtain gels. products or with commercial to For proper texture, jellied fruit products require the correct combination of fruit, pectin, of fruit, the correct combination acid, jellied fruit products require texture, proper For to water supplies the It also color. and its unique flavor each spread fruit gives The and sugar. and furnishes of the necessary all of the pectin some or the rest and acid. ingredients dissolve flavorful Good-quality, fruits make the best jellied products. they include citrus fruits, nuts, raisins, or coconut. Preserves are made of small, whole fruits or made of small, are Preserves or coconut. raisins, nuts, they include citrus fruits, Marmalades soft are jellies fruit thick, jellied syrup. slightly of fruits in a clear, pieces uniform-size are butters Fruit jelly. suspended in a transparent of fruit or citrus peel evenly with small pieces consistency. a spreadable to thickened with sugar until fruit pulp cooked made from Ingredients is a semi-solid mixture of fruit juice and sugar that is clear and firm enough to hold its shape. to hold its shape. is clear and firm enough and sugar that is a semi-solid mixture of fruit juice fruit. crushed or ground made from Other are spreads crushed or chopped Jam is made from but it is less firm than jelly. Jam also will hold its shape, especially when usually called conserves, a mixture of fruits are Jams made from fruits and sugar. Preparing butters, jams, jellies, and marmalades jellies, jams, butters, Preparing consist of fruits They all colors. and flavors, textures, many with a class of foods are spreads Sweet jelly Fruit some extent. thickened or jellied to means of sugar and they are preserved mostly by Pickle products are subject to spoilage from microorganisms, particularly and molds, yeasts microorganisms, subjectPicklespoilage from products are to the pickles Processing in a boiling- texture. and color, as enzymesas well affect flavor, may that canning jars and self-sealing lids Standard of these problems. both canner will prevent water acidity the and food to will vary according times and procedures Processing recommended. are pieces. of food size rinsing and soaking steps two more times. To further improve pickle firmness, you may process process you may pickle further firmness, improve To rinsing times. and soakingmore two steps spoilage, also prevents process This 180°F. at in water picklescucumber 30 minutes for 180°F fall below should not temperature water temperature. the water spoilage Preventing Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar prevents gelling and may allow yeasts and molds to grow.

Jams and jellies with reduced sugar Jellies and jams that contain modified pectin, gelatin, or gums may be made with noncaloric sweeteners. Jams with less sugar than usual also may be made with concentrated fruit pulp, which contains less liquid and less sugar. See Guide 7 for recipes.

Two types of modified pectin are available for home use. One gels with one-third less sugar. The other is a low-methoxyl pectin which requires a source of calcium for gelling. To prevent spoilage, jars of these products may need to be processed longer in a boiling-water canner. Recipes and processing times provided with each modified pectin product must be followed carefully. The proportions of acids and fruits should not be altered, as spoilage may result. Acceptably gelled refrigerator fruit spreads also may be made with gelatin and sugar substitutes. Such products spoil at room temperature, must be refrigerated, and should be eaten within 1 month.

Preventing spoilage Even though sugar helps preserve jellies and jams, molds can grow on the surface of these prod- ucts. Research now indicates that the mold which people usually scrape off the surface of jellies may not be as harmless as it seems. Mycotoxins have been found in some jars of jelly having surface mold growth. Mycotoxins are known to cause cancer in animals; their effects on humans are still being researched. Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread, including jellies. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. Correct process time at higher elevations by adding 1 additional minute per 1,000 ft above sea level. If unsterile jars are used, the filled jars should be processed 10 minutes. Use of sterile jars is preferred, especially when fruits are low in pectin, since the added 5-minute process time may cause weak gels. To sterilize empty jars, see page 1-14.

Methods of making jams and jellies The two basic methods of making jams and jellies are described in Guide 7. The standard method, which does not require added pectin, works best with fruits naturally high in pectin. The other method, which requires the use of commercial liquid or powdered pectin, is much quicker. The gelling ability of various pectins differs. To make uniformly gelled products, be sure to add the quantities of commercial pectins to specific fruits as instructed on each package. Overcooking may break down pectin and prevent proper gelling. When using either method, make one batch at a time, according to the recipe. Increasing the quantities often results in soft gels. Stir constantly while cooking to prevent burning. Recipes are developed for specific jar sizes. If jellies are filled into larger jars, excessively soft products may result.

1-30 1-31 1 Principles of Home Canning

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Suggested Preservation Plan for Canned and Frozen Foods a Servings/week My family needs Per Person Quarts/year Kind Serving My Cups/ Qts/ Weeks of Food Size Suggest Actual Familyb Weekc Weekd served/yra Totale Canneda Frozena

Example: Family of 4 Fruits 1/2 cup 12 12 48 24 6 36 216 72 144 My Plan:

Fruits— apples, berries, 1/2 cup 12 peaches, plums, pears, tomatoes

Juices— apple, berry, grape, 1 cup 7 tomato

Vegetables— beets, beans, 1/2 cup 16 carrots, corn, peas, pumpkin, squash

Meat & Seafood— red meat, poultry, 1/2 cup 14 shellfish, fish

Soups 1 cup 2

Pickles & Relishes— ketchup, fruit — 1/2 cup pickles, vegetable pickles, relish, etc.

Fruit Spreads— honey, jellies, jam, — 1/2 cup syrups, preserves, etc.

Sauces— 1/2 cup 2 tomato, etc.

a Your family should make these decisions.

b Servings/week for my family = actual weekly servings/person multiplied by number of family members who eat that food.

c Cups/week = servings/week multiplied by recommended serving size.

d Quarts/week = cups/week divided by 4.

e Total quarts/year = quarts/week multiplied by weeks served/year.

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Clostridium or iodine additives. color. and the flavor improve and may foods acidity of low-acid often is pack” “Cold describing this practice. for term is the preferred open-kettle canned or are that foods to refer used incorrectly to in boiling water. heat-processed are jars that temperatures inhibit its growth in frozen food. Low moisture controls controls moisture Low food. in frozen inhibit its growth temperatures foods. in fresh its growth High controls oxygen in dried food. its growth at normal food storing the to enable sufficiently processing and heat home temperatures. browning of peeled, light-colored fruits and vegetables. fruits light-colored of peeled, browning See microorganism. nature. foods. to steam rack or with a fitted water, in boiling hold food foods heating loosening skins or for be peeled, for on fruits to Useful be hot packed. to 7 quarts in boiling water. processing 9 pints or 8 to heat Proper 40° and 120°F. between and stored oxygen, 2 percent Freezer this bacterium in canned food. destroys processing quantities of ascorbic acid and is commonly used to prevent prevent used to acid and is commonly of ascorbic quantities Includes all fruits except figs; most tomatoes; fermented and pickled fermented tomatoes; most figs; Includes except all fruits foods Acid and marmalades. jellies, and jams, relishes; vegetables; water. in boiling be processed may A method of preserving food in air-tight vacuum-sealed containers containers vacuum-sealed A method of preserving in air-tight food A 6- to 8-quartA 6- to to perforated basket with a fitted lidded pot designed Canning procedure in which jars are filled with raw food. “Raw pack” “Raw pack” food. raw filled with in which jars are procedure Canning The vertical elevation of a location above sea level. vertical above of a location The elevation Also called picklingAlso It salt. table salt without the anticaking is regular A large group of one-celled group in widely distributed A large microorganisms An illness caused by eating toxin produced by growth of growth by produced toxin eating caused by illness An Foods which contain enough acid to result in a pH of 4.6 or lower. a pH of 4.6 or lower. in result to enough acid which contain Foods large contains juice vitamin C. Lemon for chemical name The A form of acid that can be added to canned foods. It the increases canned foods. can be added to of acid that A form heat- lidded kettle with jar rack, for designed standard-sized A large botulinum bacteria in moist, low-acid food, containing less than containing food, botulinum bacteria low-acid in moist,

pack Cold Canning salt Canning acid Citric Canning Botulism canner Boiling-water Bacteria Blancher Altitude acid Ascorbic Glossary of Terms foods Acid Enzymes Proteins in food which accelerate many flavor, color, texture, and nutritional changes, especially when food is cut, sliced, crushed, bruised, and exposed to air. Proper blanching or hot-packing practices destroy enzymes and improve food quality.

Exhausting Removal of air from within and around food and from jars and canners. Blanching exhausts air from live food tissues. Exhausting or venting of pressure canners is necessary to prevent a risk of botulism in low-acid canned foods.

Fermentation Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.

Headspace The unfilled space above food or liquid in jars. Allows for food expansion as jars are heated, and for forming vacuums as jars cool.

Heat processing Treatment of jars with sufficient heat to enable storing food at normal home temperatures.

Hermetic seal An absolutely airtight container seal which prevents reentry of air or microorganisms into packaged foods.

Hot pack Heating of raw food in boiling water or steam and filling it hot into jars.

Low-acid foods Foods which contain very little acid and have a pH above 4.6. The acidity in these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, seafoods, and some dairy foods are low acid. To control all risks of botulism, jars of these foods must be (1) heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water.

Microorganisms Independent organisms of microscopic size, including bacteria, yeast, and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms cause disease and food spoilage. Microorganisms are sometimes intentionally added to ferment foods, make antibiotics, and for other reasons.

Mold A fungus-type microorganism whose growth on food is usually visible and colorful. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods.

Mycotoxins Toxins produced by the growth of some molds on foods.

1-34 1-35 1 Principles of Home Canning term may also be used to reveal whether food is filled raw or hot into or hot into raw is filled whether food reveal also be used to may term the less higher the vacuum, food—the within a jar of processed from air left in the jar. breads. and in leavening some foods used in fermenting canning low-acid foods, but allows more rapid quality rapid losses in acid more but allows foods, canning low-acid in boiling water. processed heat foods neutral when its pH is 7.0, lower values are increasingly more acid; more increasingly are values 7.0, lower when its pH is neutral alkaline. more increasingly are higher values pickled may foods Properly 4.6 or lower. to its pH lower to food in boiling water. processed heat be safely one or more jar racks, canners have These food. low-acid processing or measure to and a way air, exhausting for systems devices, safety 23- quart with 16- to Canners capacity are pressure. control can be used is one of canner that minimum volume The common. will hold 4 quartthat jars sitting upright on the rack. of pressure Use with smaller capacities is not recommended. saucepans pathogenic or disease-causingpathogenic known be associated to microorganism food. with that heat processed in a covered kettle, and then filled hot and sealed in then filled hot and kettle, in a covered processed heat much air, or too vacuums low have this way canned Foods jars. sterile foods these Moreover, of quality loss which permits rapid in foods. the jars while recontaminated often they become spoil because being filled. are A measure of acidity or alkalinity. Values range from 0 to 14. A food is 14. A food 0 to from range Values of acidity or alkalinity. A measure A group of microorganisms which reproduce by budding. They are are They budding. by which reproduce of microorganisms A group A closeable fabric bag used to extract spice flavors in pickling extractA closeable fabric bag used to solution. flavors spice removed air is Reflects thoroughly how pressure. of negative state The The practice of filling jars with raw, unheated food. Acceptable for Acceptable food. unheated raw, practice of filling jars with The A specifically designed metal kettle with a lockable for heat A specifically designed lid used The practice of adding enough vinegar or lemon juice to a low-acid a low-acid to practice or lemon juice of adding enough vinegar The Heating of a specific food enough to destroy the most heat-resistant the most heat-resistant to destroy food enough of a specific Heating Form of canned food, such as whole, sliced, piece, juice, or sauce. The The or sauce. juice, piece, sliced, such as whole, of canned food, Form A non-recommended canning method. Food is supposedly adequately adequately is supposedly Food method. canning A non-recommended

Yeasts jars. Vacuum bag Spice Style of pack pack Raw Canner Pressure pH Pickling Pasteurization Pasteurization Open-kettle canning Open-kettle IIndexndex�o fof�Fo Foodsods

GuideGuide Page Page Guide Page Apples Berries Apple-pear jam 7 8 Blackberries, whole 2 10 Butter 2 6 Blueberries Juice 2 6 pie filling 2 27 Pie filling 2 26 spice jam 7 9 Salsa, peach-apple 2 25 syrup 2 10 Sauce 2 7 whole 2 10 Spread with gelatin, 7 12 Currants, whole 2 10 refrigerated Dewberries, whole 2 10 Sliced 2 7 Elderberries, whole 2 10 Spiced crab 2 9 Gooseberries, whole 2 10 Spiced rings 2 8 Huckleberries, whole 2 10 Loganberries, whole 2 10 Apricots Mulberries, whole 2 10 Halved or sliced 2 9 Puree 2 14 Puree 2 14 Raspberries syrup 2 10 Asian Pears whole 2 10 Strawberries Halved or sliced 2 20 -rhubarb jelly 7 8 syrup 2 10 Asparagus Pickled 6 13 Broth, Meat 5 7 Spears or pieces 4 5 Brussels Sprouts Beans Pickled 6 17 Baked 4 6 Dry, with tomato or molasses 46Cantaloupe sauce Italian green, pieces 4 8 Pickles 2 11 Lima 4 7 Pickles, no sugar added 2 12 Pickled dilled 6 14 Shelled and dried 4 5 Carrots Snap green and wax, pieces 4 8 Pickled 6 16 Three- bean salad 6 14 Pickled, baby 6 16 Sliced or diced 4 10 Bear Ground or chopped 5 6 Cauliflower Strips, cubes, or chunks 5 6 Pickled 6 17

Beef Chayote Ground or chopped 5 6 -Pear relish 6 26 Strips, cubes, or chunks 5 6 -Jicama slaw 6 17

Beets Cherries Pickled 6 15 Pie filling 2 27 Pickled, no sugar added 6 32 Syrup 2 10 Whole, cubed, or sliced 4 9 Whole 2 12 Chicken 55

Chile con carne 58

1-36 1-37 1 Principles of Home Canning 3 12 5 6 222 16 24 17 26 28 4 18 2 13 2 18 6 14 4 19 14 7777 8 6 7 6 77 10 777 5 8 7 5 66 17 30 7 12 57 77 10 12 Guide Page ) h t o r b �( k c o t �S refrigerated t a refrigerated e With tomatoes Lamb Ground or chopped Strips, cubes or chunksMango Chutney Salsa 5Sauce M 6 Mincemeat Festive pie filling Mushrooms Marinated Whole or sliced Nectarines Halved or sliced Puree Okra Pickled dilled Whole or sliced Pear-apple or long-boil Standard With added pectin Without added pectin Jelly gelatin, Apple spread with Golden pepper Grape-plum gelatin, Grape spread with Standard or long-boil Strawberry-rhubarb With added pectin Without added pectin Jicama Bread-and-butter pickled-Chayote slaw Spicy relish 6 18 5 11 6 30 7224 12 10 16 19 55 13 2 14 2 18 2 14 2 15 72 15 10 14 222 13 23 14 54 9 64 10 28 11 5 10 79 7 11 5 9 Guide Page Guide Page spread refrigerated in pint jars in quart jars Horseradish sauce Pickled Jam Blueberry-spice Low-sugar peach-pineapple Spread with gelatin, Syrup Whole Greens Grapefruit Sections Grapes Juice -Plum jelly Puree Smoked Tuna Fruit Cocktail Mixed Fruit Purees Fish Blue, mackerel, salmon, steelhead, trout, and other fatty fish, except tuna King or Dungeness Cranberry -Orange chutney -Spicy salsa Figs Corn Cream style Pickled corn relish Whole kernel Crab meat Clams minced Whole or Index of Foods of Index Index of Foods

Guide Page Guide Page Onion Mixed vegetables 6 25 -Pepper relish 6 30 Mushrooms, whole, marinated 6 18 Pickled pearl 6 20 Okra, dilled 6 19 Onions, pearl 6 20 Orange Sections 2 15 Peppers, bell 6 21 Peppers, hot 6 22 Peppers, marinated 6 20 Oysters 5 12 Piccalilli 6 27 Squash, bread-and-butter 6 9 Peaches Three bean salad 6 14 -Apple salsa 2 25 Yellow pepper rings 6 24 Halved or sliced 2 19 Zucchini, bread-and-butter 6 26 Low sugar peach-pineapple spread 7 11 Pickles Pie filing 2 30 Bread-and-Butter 6 9 Puree 2 14 Dill Salsa 2 24 fermented 6 7 fresh-pack, quick 6 10 Pears reduced-sodium 6 34 Asian, halved or sliced 2 20 Sweet -Apple jam 7 8 14- day 6 11 -Chayote relish 6 26 cucumber slices, no sugar 6 33 Halved 2 19 added Puree 2 14 gherkin 6 10 quick 6 12 Peas reduced-sodium 6 34 Green or English, shelled 4 14 Shelled and dried 4 5 Pie Fillings Apple 2 26 Peppers Blueberry 2 27 Hot or sweet 4 15 Cherry 2 27 Jelly, golden pepper 7 10 Mincemeat, festive 2 28 Marinated 6 20 Tomato, green 2 29 Pepper-onion relish 6 30 Peach 2 30 Piccalilli 6 27 Picked bell 6 21 Pineapple Pickled hot 6 22 Low-sugar peach-pineapple Pickled jalapeño rings 6 23 spread 7 11 Pickled yellow pepper rings 6 24 Pieces 2 21 Puree 2 14 Pickled Vegetables -Zucchini 2 22 Asparagus 6 13 Beans, dilled 6 14 Plums Beets 6 15 Halved or whole 2 21 Beets, no sugar added 6 32 -Grape jelly 7 10 Brussels sprouts 6 17 Puree 2 14 Carrots 6 16 Carrots, baby 6 16 Pork Cauliflower 6 17 Ground or chopped 5 6 Chayote and jicama slaw 6 17 Strips, cubes or chunks 5 6 Green tomatoes, sweet 6 24 Horseradish sauce 6 30 Jalapeño pepper rings 6 23

1-38 1-39 1 Principles of Home Canning 24 15 33 14 13 3 6 363 22 31 3 13 33 21 6 7 24 3 29 5 663 3 27 24 33 26 25 224 14 10 20 2222 10 2 10 10 10 10 57 333 18 18 17 3 22 3 16 3 8 7 8 4 16 Guide Page blender country western tomato with meat without meat Vegetable juice blend -Green salsa Tangy tomatillo relish Whole Tomatoes Chile salsa Chile salsa II Crushed -Green chile salsa Green tomato pie fillingGreen tomato relish Hot sauce, easy Juice Ketchup 2Pepper sauce, cayenne 29 Piccalilli Pickled, sweet green Salsa using paste tomatoesSalsa using slicing tomatoes 3Sauce, Mexican 3Sauce, spaghetti 17 Sauce, standard 23 Sauce, taco -Tomato paste salsa Stock, Meat Strawberry Puree -Rhubarb jelly Syrup Succotash Sweet Potatoes Pieces or whole Syrup Blueberry Cherry Grape Raspberry Strawberry Tomatillos 24 24 6 29 4 18 33 3 3 22 25 54 13 444 18 4 18 184 18 18 19 32 21 22 24 24 25 4 18 6666 26 6 28 6 30 6 30 6 30 27 28 31 27 22 8 4 17 68 55 4 18 32 22 23 Guide Page Guide Page Pumpkin, cubed Winter, cubed Seafood Vegetable Spinach and other greens Squash Smoked Fish Soups Dried bean or pea Meat Poultry Tomatillo green Tomato using paste tomatoesTomato using slicing tomatoes 3Tomato/green chile Tomato/tomato paste Sauerkraut 23 Salsa Chile salsa Chile salsa II Cranberry, spicy Mango Peach Peach apple Tomatillo, tangy Tomato, green Rhubarb Stewed -Strawberry jelly Relish Chayote and pear Corn Horseradish Jicama, spicy Pepper-onion Piccalilli Pickle Pumpkin Cubed Rabbit Potatoes or wholeSweet, pieces White, cubed or whole 4 16 Index of Foods of Index Index of Foods

Guide Page Whole or halved packed in juice 3 10 packed in water 3 9 packed raw 3 11 without added liquid With okra or zucchini 3 12

Tuna 5 14

Veal Ground or chopped 5 6 Strips, cubes or chunks 5 6

Vegetables , Mixed Regular 4 12 Quick pickled 6 25

Venison Ground or chopped 5 6 Strips, cubes or chunks 5 6

Winter Squash Cubed 4 18

Zucchini Bread-and-butter pickles 6 26 -Pineapple 2 22 With tomatoes 3 12

1-40