Canning At Home .

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What will we realize?. Standards of CanningTwo Methods of CanningPacking MethodsCanning EquipmentProcessing TimeBoiling Water ProcessingPressure Canning Processing
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Canning At Home Rick Sloan FCS Agent

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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 2

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Principles of Canning Home Food Preservation 3

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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 4

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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 5

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Vacuum Seal Holds the top on the container. Counteracts recontamination of the sustenance. Keeps air from drying out the sustenance. Home Food Preservation 6

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Two Methods of Canning Home Food Preservation 7

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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 8

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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 9

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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 10

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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 11

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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 12

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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 13

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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 14

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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 15

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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 16

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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 17

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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 18

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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 19

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Packing Methods Home Food Preservation 20

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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 21

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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 22

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Canning Equipment Home Food Preservation 23

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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 24

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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 25

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Processing Time Home Food Preservation 26

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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 27

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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 28

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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 29

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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 30

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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 31

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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 32

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Boiling Water Processing Home Food Preservation 33

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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 34

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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 35

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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 36

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Pressure Canning Processing Home Food Preservation 37

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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 38

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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 39

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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 40

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MODULE 3 Canning High-Acid Foods Home Food Preservation 41

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MODULE 3: Units Definition of a High-Acid Food Preparing Foods for Canning Acidifying Tomatoes Canning High-Acid Foods Home Food Preservation 42

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Definition of a High-Acid Food Home Food Preservation 43

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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 44

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Preparing Foods for Canning Home F

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