Diapos Universidad de Utah CONSERVAS

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Home FoodHome FoodPreservationPreservation

Principles ofPrinciples of

Fall 2008Fall 2008


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Instructionsto modify presentation

2

1. Copyright: Permissionis grantedforall use/reuse by U.S.U. Extension. Others may

modifythe presentationonly by placing their logointhetop rightsideoftheslide master

template and adding the presentersnameinthefooter.

2. To modify: In PowerPointchoose [View],then [slide master],thenselectthe lastslide

down. Hereyoucan modifythecornerelements. USU Extension mayreplacetheupperleft logowiththe USU Extension logoindicating theircounty. All may add a logotothe

upperrightcorner. USU Extension maychangethe bottom left graphic andthefooter.

3. To change the footer: Choose [Insert][Header-Footer] andtypeyourfooteras a

replacementfortheexisting footer. Extensionstaffshouldconsiderplacing theirweb

address and phonenumberhere.

4. When finished editing deletethisinstructional slide before presenting. Pleasedonot

delete anyotherslides.5. Please report errors [email protected] Thanks.

http://

homefoodpreserva

tion.usu.edu


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is alwaysjust a phone

call ormouse

click away!

http://extension.usu.edu

http://foodsafety.usu.edu


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Food Preservation Freezing

Dehydrating

Canning Boiling watercanning

Pressurecanning

Pickling

Jams & Jellies

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p://homefoodpreserva

tion.usu.edu


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Food Safety No. 1 Priority Useonlyresearch

testedrecipes

USDA CompleteGuideto Canning

USU Fact Sheets

NCHFP

Ball BlueBook

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tion.usu.edu


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ResearchTested

Recipes

http://www.homefoodpreservation.com

http://www.freshpreserving.com

http://extension.usu.edu

6htt


tion.usu.edu


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Whyfoodsspoil

Yeast

Molds Bacteria

Enzymes

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tion.usu.edu


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Safe Canning

Processing

temperature Processing time

Sealed lid

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p://h

omefoodpreservat

ion.usu.edu


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Determining Safe Processing Acid level

Container& size

Preparation method

Consistencyoffood

Altitude

ResearchResearch

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p://h

omefoodpreservat

ion.usu.edu


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Acid Level pH 4.6. or lower =

acidfood = BWC

processing pH above4.6 = low

acidfood = pressure

processing

Why?Why? botulism!botulism!

10http://homefoodpreservation.usu.edu


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High Acid Foods pH 4.6. or lower

UseBoiling waterBoiling water

cannercanner

Temperature

reaches 200-212F

Tomatoes, jams,fruits,BBQsauce,



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Low Acid Foods pH above4.6.

UsePressurePressure

cannercanner

Temperature

reaches 240-250F

Vegetables, meat,soups,etc.



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Containers Mason jars best

choice

4, 8, 16, and 32 oz.common

64oz. onlyfor juice

Mayo jarsokay

2-piece metal lids



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Raw Pack & Hot Pack



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Raw Pack & Hot Pack

Disadvantages:Disadvantages:

Floating foodFloating food

Air bubblesAir bubbles

Discoloration over timeDiscoloration over time

Disadvantage:Disadvantage:

Texture lossTexture loss



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2 PieceMetal LidsAlwaysuseAlwaysuse

new lidsnew lids

HandtightenHandtighten Too looseToo loose

(leaks)(leaks)

TootightTootight

(novacuum)(novacuum)



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Sealing

Remove airbubblesRemove airbubbles

WiperimWiperim

Preheat lid (softenPreheat lid (soften

sealing compound)sealing compound)

Attach lidAttach lid

AfterprocessingAfterprocessing

hearseal pophearseal pop

removescrew bandremovescrew band



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ConsistencyofFoodAffectsheat penetration

Liquid alwaysrequired

R

easonsomefoodscannot becanned

--cubesvsslices

--pumpkin butter

--no addedthickeners

--no pasta ornoodles



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AltitudeAffectstemperaturereachedAffectstemperaturereached

when boilingwhen boiling

Itistemp. reached andnottheItistemp. reached andnotthe

actionofboiling thatkillsactionofboiling thatkillsmicroorganismsmicroorganisms

Higheraltitudesneed longerHigheraltitudesneed longer

boiling watertimeorhigherboiling watertimeorhigher

pressuresin pressurecannerpressuresin pressurecanner

AlwaysusetestedAlwaysusetestedrecipe/processrecipe/process

Altitude

(infeet)

Temperature

whenwaterboils

10,000 194F

8,000 197F

6,000 201F

4,000 204F

2,000 208F

0 (Sea Level) 212F



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Whentocan

Lowqualityfoods make lowLowqualityfoods make low

quality preservesquality preserves

Always preservethefreshestAlways preservethefreshest

foods (withinhoursofharvest)foods (withinhoursofharvest) Beforecanning:Beforecanning:

---- Somefruits may be allowedSomefruits may be allowed

tofullyripenoffthevinetofullyripenoffthevine

---- Some meats may beSome meats may be

refrigeratedfor1refrigeratedfor1--2 days2 days



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Preparing Jars Wash jars beforeevery

useincleansoapywater

Rinsewell Sterilize jars and lidsin

boiling wateronlywhen

boiling watercanning less

than 10 minutes



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BoilingW

aterCanner Aluminum orporcelain-coveredsteel Flat bottom

Not morethan 2 widerthan burner Jarrackorbottom rackneeded

Steam cannersnotrecommended



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BoilingW

aterCanning1. Fill cannerhalfwaywithwater.

2. Preheatto 140F forraw pack and 180F forhot packed

foods.3. Loadfilled jarswith lidsintorack andthen lowerintowater.

4. Add more boiling watertocover jars at least 1 inch.

5. Turnheattohighestsetting until waterboilsvigorously.

6. Starttimeroncewaterboilsvigorously.



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BoilingW

aterCanning7. Coverandturndownheatuntil gently boiling.

8. Add more boiling waterasneeded.

9. Whentimeisup turnoffheat andremove lid.

10. Removefrom cannerandseton a towel at least

1 inch aparttocool.

11. After lidsseal (pop)removescrew bands.



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Pressure Canner Aluminum orsteel Lidwith gasket

Flatorconcave bottom Weightedordial gauge(checkdial gauge annually)

Pressuresafetyvalve Jarrack



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Pressure Canning1. Put 2-3 inchesofwaterincanner, lowerrackoffilled

and lidded jarsintocannerandfastencoversecurely.

2. Heatuntil steam escapesfrom vent port.3. Letsteam ventfor10 minutes,then placeweightonvent portorclose petcock. Allowto pressurize.

4. Begintotimewhenrecommended pressureisreached.

5. Adjustheattoregulate a steady pressureon gauge.



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Pressure Canning6. Ifpressuredrops belowrequired amount,resettimeto

zero.

7.W

hentimeiscompleted,turnoffheat and letthecannerdepressurize. DO NOTforce-cool thecanner-

mayresultinfoodspoilage.

8. Aftercannerisdepressurized,removetheweightfrom

thevent. Wait 2 minutes,remove lid and avoidsteam.

9. Remove jars and placeontowel orracktocool.



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Cooling Jars

DoNOT retighten lids

Cool atroom temp.12-24hourson a rack

ora towel



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Testing Seals



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Reprocessing

Ifany jarfailstoseal oris

suspectedofnot being fully and

properly processeditMUST be--immediatelyrefrigerated,then

reprocessed (full timewithnew

jarsor lidswithin 24hours)or

eaten



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Storing Canned Foods Removescrew band

Label anddate jar

Donot allowtofreeze

oroverheat

Shelf life: 12-18 mos.

boiling watercanned &

18-24 mos. forpressurecanned

Clean

Cool

Dark

Dry



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SpoilageofCanned Foods Checkforswollen lidor

seal breakage.

Whenopening look,smell,and listenforanything

unusual:

-- offsmells

-- spurting liquid



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Utah State Univ. Extension

Utah State Universityiscommittedto providing anenvironmentfreefrom harassment

andotherformsofillegal discrimination basedonrace,color,religion,sex,national origin,

age (40 andolder),disability, andveteransstatus. USUs policy also prohibits

discriminationonthe basisofsexual orientationinemployment and academicrelated

practices anddecisions. Utah State Universityemployees andstudentscannot, becauseofrace,color,religion,sex,national origin, age,disability,orveteransstatus,refuseto

hire;discharge; promote;demote;terminate;discriminateincompensation;or

discriminateregarding terms, privileges,orconditionsofemployment, against any person

otherwisequalified. Employees andstudents alsocannotdiscriminateintheclassroom,

residencehalls,orinon/offcampus, USU-sponsoredevents and activities. This

publicationisissuedinfurtheranceofCooperative Extensionwork, actsofMay 8 and

June 30, 1914,incooperationwiththe U.S. DepartmentofAgriculture, Noelle E. Cockett,Vice PresidentforExtension and Agriculture, Utah State University.

Authors: Judy Harris, Debra Proctor, and Brian Nummer

USU Cooperative Extension. August2008.


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