Canning At Home Rick Sloan FCS AgentSlide 2
What will we learn? Standards of Canning Two Methods of Canning Packing Methods Canning Equipment Processing Time Boiling Water Processing Pressure Canning Processing Home Food Preservation 2Slide 3
Principles of Canning Home Food Preservation 3Slide 4
Canning Basics Food is put in a canning jug and warmed to a temperature that decimates focused on microorganisms. Warm additionally inactivates proteins that cause deterioration. Air is driven from the container amid warming. As the container cools a vacuum seal is framed. Home Food Preservation 4Slide 5
Commercial Sterility All pathogens, decay microscopic organisms, molds, and yeast are "murdered." Those that survive are thermophilic microbes that cause waste yet not disease. Some deliver gasses. Some create awful smells. Home Food Preservation 5Slide 6
Vacuum Seal Holds the top on the container. Counteracts recontamination of the sustenance. Keeps air from drying out the sustenance. Home Food Preservation 6Slide 7
Two Methods of Canning Home Food Preservation 7Slide 8
Two Methods of Canning Boiling Water Canning Used for high-corrosive nourishments Pressure Canning Used for low-corrosive sustenances. Can likewise be utilized for high-corrosive nourishments however may bring about a delicate surface. Home Food Preservation 8Slide 9
High-Acid Foods (pH < 4.6) All natural products, with the exception of: figs tomatoes, and melons Rhubarb Fermented pickles, for example, sauerkraut Acidified sustenances, for example, pickles and tomatoes Home Food Preservation 9Slide 10
Low-corrosive Foods (pH > 4.6) All vegetables, aside from rhubarb Meats Poultry Seafood Soups Mixed canned nourishments (low-corrosive + high-corrosive) Home Food Preservation 10Slide 11
Why Two Methods of Canning? Yeast, molds, and most microbes are slaughtered at bubbling temperatures - 212ºF adrift level. C. botulinum frames spores that require higher temperatures for devastation in a sensible timeframe - normally 240ºF or above adrift level. Home Food Preservation 11Slide 12
Clostridium botulinum Clostridium botulinum microbes are discovered actually in soil and water. Seven known sorts, however just A, B, E and F cause sickness in people. This bacterium can deliver warm safe spores. Home Food Preservation 12Slide 13
C. botulinum - Growth To sprout, the spores require the accompanying conditions: anaerobic environment (No Oxygen) low-corrosive sustenance temperature between 40ºF and120ºF generally high dampness Home Food Preservation 13Slide 14
C. botulinum - Growth Optimal conditions may be found in: Home canned sustenances Smoked fish and frankfurter Foil-wrapped prepared potatoes sitting at room temperature Packaged mushrooms Pot pies and different nourishments in sauce Home Food Preservation 14Slide 15
Botulinum Toxin The botulinum poison, one of the deadliest known, causes botulism. 1 mg can execute 655 tons of mice. Nourishment can contain poison without giving any suggestions. Immunizing agent accessible, however moderate recuperation. Perpetual nerve harm conceivable. Home Food Preservation 15Slide 16
Botulism - Symptoms typically show up inside 12 to 72 h in the wake of eating debased sustenance: Digestive miracle (sometimes) Blurred, twofold vision Difficulty gulping, talking, and breathing Possible demise from suffocation 10-35% death rate Home Food Preservation 16Slide 17
Preventing Botulism Spores don\'t develop in high-corrosive nourishments. Spores murdered when low-corrosive nourishments warmed sufficiently long at a particular temperature. Handle low-corrosive sustenances in a weight canner, which can achieve a temperature of 240ºF. Home Food Preservation 17Slide 18
Preventing Botulism Prepare and handle sustenance as indicated by directions in a tried formula . Canner gage must be exact and appropriately utilized. Utilize just top notch crude fixings. On the off chance that poison is suspected, detoxify sustenance before disposing of. The poison is decimated by bubbling despite the fact that the spores are most certainly not. Home Food Preservation 18Slide 19
Improperly Canned Foods Never devour dishonorably canned nourishments. Toss out – don\'t nourish to creatures. Bubbling won\'t generally satisfactorily pulverize poison. At the point when tidying up surfaces tainted by perilous canned sustenances, set up a 1:5 dye to water arrangement. Home Food Preservation 19Slide 20
Packing Methods Home Food Preservation 20Slide 21
Raw Pack For sustenances that lose shape when cooked. Put crude sustenance specifically in containers. Pour bubbling hot fluid over the nourishment. Pack immovably, don\'t pound. Add shakes precisely to warm canner to keep jostle breakage from warmth stun. Preheat water to 140 o F before putting crude pressed sustenances into bubbling water shower. Home Food Preservation 21Slide 22
Hot Pack Preferred strategy for generally sustenances. Sustenance is cooked in fluid before pressing. Cooking fluid is then poured over sustenance in container. Less drifting of nourishment pieces in the container. Better sustenance shading and flavor. Less demanding to pack, nourishments more malleable Heat in get ready slaughters a few microorganisms. Preheat water to 180 o F before putting into bubbling water shower. Home Food Preservation 22Slide 23
Canning Equipment Home Food Preservation 23Slide 24
Pressure Canners Flat rack in base Pressure controller or indicator: Dial or weighted gage Older models have petcocks Vent pipe for pressurizing Safety valves or overpressure plugs Safety locks when pressurized Rubber gaskets in top (metal to metal seal) Home Food Preservation 24Slide 25
Replacement Parts Dial gages, when wrong Gaskets (fixing rings) Every 2 years generally Rubber overpressure plugs Every 2 years Vent channels if stopped up Air vent/cover bolt from top Weighted gages or dead weight if lost Home Food Preservation 25Slide 26
Processing Time Home Food Preservation 26Slide 27
Processing Schedules Definition: Length of time at a particular temperature that a nourishment must be handled. Influenced by: pH estimation of the sustenance Composition of the nourishment - Viscosity -Tightness of pack -Convection versus conduction exchange of warmth -Starches, fats, bones Home Food Preservation 27Slide 28
Affected by: Preparation style of sustenance Initial temperature of nourishment as it is filled into jug Temperature of handling Size of container Shape of jug Processing Schedules Home Food Preservation 28Slide 29
Significance of Heat Penetration Processing time is influenced by whether nourishment warms by convection, conduction, or a blend of both. Warm entrance concentrates used to logically decide safe handling times. The "icy spot" in the nourishment must achieve the right temperature for the right period of time to obliterate target pathogens. Home Food Preservation 29Slide 30
Heat Penetration Follow formula precisely. The accompanying moderates warm entrance: Extra sugar or fat Oversized sustenance pieces Added thickeners Use suggested canners. Warm up and chill off circumstances in weight canners are checked toward cleaning estimation of the procedure. Try not to surge them. Home Food Preservation 30Slide 31
Processing Time Each nourishment and readiness style has its own handling time so dependably utilize a tried formula . Time contrasts with size of jug. Too little = under handling �� ruined or risky sustenance Too much = over preparing �� overcooked Home Food Preservation 31Slide 32
Pressure Increases Temperature Heat nourishment to 240 o F to pulverize botulinum spores. Can\'t accomplish this in bubbling water. The main safe approach to can low-corrosive sustenances is with weight. Temperature of 240ºF or above required for sensible handling times 10 psig = 240ºF adrift level 15 psig = 250ºF adrift level Home Food Preservation 32Slide 33
Boiling Water Processing Home Food Preservation 33Slide 34
Boiling Water Bath Have water stewing (180 o F) in canner, sufficiently high to cover containers when filled ( around six creeps for most loads ). Hot pressed containers = stewing water Raw stuffed jugs = warm to boiling point water Place bumps on rack in canner. Include more high temp water if essential, once jugs are in canner. ( Never pour boiling hot water specifically onto crude stuffed jugs ). Home Food Preservation 34Slide 35
Boiling Water Bath Start tallying preparing time after water comes back to a full bubble. Alter preparing time for elevations more than 1,000 feet. Home Food Preservation 35Slide 36
Boiling Water Bath If handling nourishments for over 30 minutes, water ought to be two creeps over jugs when process starts. On the off chance that water quits bubbling whenever amid process, heat the water to the point of boiling and start the procedure over. Home Food Preservation 36Slide 37
Pressure Canning Processing Home Food Preservation 37Slide 38
Pressure Processing Have 2 to 3 creeps of water stewing or hot in canner. Hot stuffed containers = stewing water Raw pressed jugs = warm to heated water Place shakes on rack in canner. Put cover on canner with weight off or petcock open. Home Food Preservation 38Slide 39
Pressure Processing Exhaust canner for 10 minutes. Close vent or petcock. Begin numbering preparing times when right weight is come to. Change weight for elevation, if necessary. Kill warm at end of preparing. Give weight a chance to drop to 0 psig actually. Home Food Preservation 39Slide 40
Pressure Processing Wait two minutes after weight drops to 0 psig. ( For some canners, watch that secures handles are discharged. ) Remove weight or petcock. Open canner. Watch steam! Expel jugs to cushioned surface or rack. Cool containers 2 to 24 hours, undisturbed. Watch that the containers have fixed. Home Food Preservation 40Slide 41
MODULE 3 Canning High-Acid Foods Home Food Preservation 41Slide 42
MODULE 3: Units Definition of a High-Acid Food Preparing Foods for Canning Acidifying Tomatoes Canning High-Acid Foods Home Food Preservation 42Slide 43
Definition of a High-Acid Food Home Food Preservation 43Slide 44
High-Acid Foods (pH < 4.6) All natural products, with the exception of: figs tomatoes, and melons Rhubarb Fermented pickles, for example, sauerkraut Acidified sustenances, for example, pickles and tomatoes Home Food Preservation 44Slide 45
Preparing Foods for Canning Home F
Ponders on safe fermentation of salsa for home bubbling water canning B. A. Nummer, M. Thacker, ...
Customary mechanical robot control utilizes robot arms and to a great extent pre-registered ... ...
What number of you interface with the Internet utilizing broadband (Cable or DSL) ... This is th ...
Philanthropy in Medicine Thomas W. Herbert Associate Vice President for Individual Giving ...
Uncommon home and group based discretionary completely destitute gatherings whose ... Gives Home ...
Source: 1999 Builder Practices Survey, NAHB Research Center ... on the NFO board (have you purch ...
National Association of Home Builders. Banks Reasons for: Restricting Availability Tightening Te ...
National Association of Home Builders. September 27, 2007. Asheville, ... Monetary Impact of Sin ...
HOME (counting set-asides) Senate. House. HOME Program - Proposed FY2008 Budget ... HOME GPRA Ac ...
Philanthropy begins at home - be the change which you need to find on the planet ... Going ahead ...
... kids at home with homework assignments and other school-related exercises. ... Summer excurs ...
We can help save tropical natural life. By supporting ex situ preservation in zoos, plant patio ...
Home Lighting and power. College gas and power utilization. Products and Services ... 1% Home Co ...
Self-teaching is a strategy for showing where understudies are taught at home and are ... Self-t ...
Purchasing versus Renting a home. Examination Considerations. Purchaser/Leaser ... Moneylender: ...
www.home-building-directory.com Instructions for Building and Contracting ... cch.com Present Wo ...
Individuals who do any work at home and utilize a PC to do as such (PC Homeworkers) ... Individu ...