Home Food Preservation 101 Prepared: June 2009Slide 2
MODULE 1 Introduction to Home Canning Home Food Preservation - Module 1Slide 3
MODULE 1: Units Why are we canning in the 21 st century Canning Trends Specific Concerns with Canning Foods at Home Credible Instructions Home Food Preservation - Module 1Slide 4
Why are We Canning in the 21 st Century Home Food Preservation - Module 1Slide 5
Canning History Lesson Canning dates to late eighteenth century in France. Napoleon Bonaparte, worried about keeping his armed forces nourished, offered money for building up a dependable technique for sustenance protection. Nicholas Appert won the prize, 12,000 francs, in 1809 when he presented his strategy for "nourishment in glass bottles (Kovel and Kovel, 2007). Home Food Preservation - Module 1Slide 6
Canning History Appert utilized glass jugs fixed with wax and strengthened with wire. Took 14 years to create. Diminish Durand, supplanted the delicate glass bottles with round and hollow tinplate canisters. Home Food Preservation - Module 1Slide 7
Basics haven\'t changed definitely The fundamental standards have not changed drastically. Warm adequate to demolish microorganisms. Nourishments pressed into fixed, or "airtight" holders. The canned sustenances are then warmed under steam weight at temperatures of 240-250°F (116-121°C). Home Food Preservation - Module 1Slide 8
The Basics Louis Pasteur gave the clarification to canning when he could exhibit that the development of microorganisms is the reason for nourishment waste (Lund et al. Eds. 2000). Home Food Preservation - Module 1Slide 9
Commercially Canned Foods Historically: Relatively safe Only 4 episodes in 40 years, last one was in 1974 Before… . Home Food Preservation - Module 1Slide 10
Home Food Preservation - Module 1Slide 11
Recent Illnesses September 2008 Botulism Ohio man and his grandson were hospitalized accordingly of botulism poison harming caus ed by shamefully canned green beans. 2007 Virginia couple passed on subsequent to eating disgracefully canned nourishments that likewise contained botulism poison. Doctor Home Food Preservation - Module 1Slide 12
Recent Illnesses February 2009 Woman in her 30s and two youngsters under 10 fell sick from eating shamefully canned green beans from a home garden. The lady is apparently recuperating gradually and stays on a ventilator. Home Food Preservation - Module 1Slide 13
Canning Trends Home Food Preservation - Module 1Slide 14
Home Food Preservation Home canning keeps on being a mainstream method for safeguarding sustenance at home (Andress et al, 2002). Leafy foods make up the lion\'s share of home saved nourishments. Meats (particularly amusement) and fish are likewise safeguarded. Home Food Preservation - Module 1Slide 15
National Phone Survey of Canners (2005) 58% of home canners are between 35-64 years old 27% are 65 and more than 15% are under 35 (D\'sa et al., 2007) Home Food Preservation - Module 1Slide 16
Home Canning Survey Majority of home canners have detailed not taking after science-based home conservation strategies. Get quite a bit of their home safeguarding data through loved ones. Just 45% of respondents suspected that home canned nourishments could be ruined without clear indications of waste. Home Food Preservation - Module 1Slide 17
Home Food Preservation Local Economy Personal Business opportunity Connection to nourishment Home Food Preservation - Module 1Slide 18
July 22, 2008 New York Times Home Food Preservation - Module 1Slide 19
Home Food Preservation - Module 1Slide 20
Spot the Mistake – Celebrity Chefs Home Food Preservation - Module 1Slide 21
Eat Local: Movement Stresses Safety "Buying locally is much more secure than simply eating sustenance that has been obtained as a group from god knows where." Home Food Preservation - Module 1Slide 22
Organic = "Solid"?! "I eat natural sustenance and drink just green tea– gallons of it when I\'m composing. I smoke cigarettes, however natural ones" Organic Style magazine March 2005 Home Food Preservation - Module 1Slide 23
Food Preservation Trends Tuscaloosa Farmers Market Allows offering home-made sticks and jams, yet NOT certain canned products because of dread of botulism. Disallowed are low-corrosive sustenances, for example, green beans. Home Food Preservation - Module 1Slide 24
Home Canned Foods as a Business Home canned soup, sold to a PA lady in 2007. Lady tried positive for botulism, as did the soup. Home Food Preservation - Module 1Slide 25
Recent features Let us develop our own nourishment to eat better, spare cash (W-S Journal, April 4, 2009) More Alaskans attempting to keep sustenance source neighborhood (Fairbanks Daily News-Miner, April 5, 2009) Locals hop on national planting pattern (Northwest Arkansas times, April 5, 2009) Home Food Preservation - Module 1Slide 26
Growing, Preparing, Storing Own Food Seed deals up 10-15%. Families with patio nurseries anticipated that would increment 40+% in 2009. "As the economy goes down, nourishment cultivating goes up," says Bruce Butterfield, the gathering\'s examination chief. "We haven\'t seen this sort of spike in 30 years." Home Food Preservation - Module 1Slide 27
Younger Demographic May not have even observed home canning before Home Food Preservation - Module 1Slide 28
Specific Concerns with Canning at Home Food Preservation - Module 1Slide 29
Storing Jars Canned nourishments can be hidden away up to year and a half to hold ideal quality. Store canned sustenances in a cool, dry environment that is in the vicinity of 50 and 70 o F. Non-pathogenic thermophilic microscopic organisms can develop if the containers are not put away appropriately. Home Food Preservation - Module 1Slide 30
Unsafe Canning Methods Open pot Oven canning Dishwasher Addition of headache medicine Steam canners Microwave broiler canners Home Food Preservation - Module 1Slide 31
Credible Instructions Home Food Preservation - Module 1Slide 32
Canning Books So Easy to Preserve , University of Georgia Ball Blue Book , Alltrista How to Dry Foods , Deanna DeLong The Joy of Winemaking , Terry Garey Canning & Preserving without Sugar , Norma MacRae Home Food Preservation - Module 1Slide 33
Canning Websites National Center for Home Food Preservation www.uga.edu/nchp Food Safety Website www.foodsafetysite.com/shoppers/assets/Alltrista Consumer Products www.homecanning.com/usa OR 1-800-240-3340 Home Food Preservation - Module 1Slide 34
MODULE 2 Home Canning Home Food Preservation - Module 1Slide 35
MODULE 2: Units Principles of Canning Two Methods of Canning Packing Methods Canning Equipment Processing Time Boiling Water Processing Pressure Canning Processing Home Food Preservation - Module 2Slide 36
Principles of Canning Home Food Preservation - Module 2Slide 37
Canning Basics Food is put in a canning jug and warmed to a temperature that wrecks focused on microorganisms. Warm additionally inactivates catalysts that cause waste. Air is driven from the jug amid warming. As the container cools a vacuum seal is shaped. Home Food Preservation - Module 2Slide 38
Commercial Sterility All pathogens, deterioration microbes, molds, and yeast are "executed." Those that survive are thermophilic microscopic organisms that cause waste however not disease. Some create gasses. Some deliver terrible scents. Home Food Preservation - Module 2Slide 39
Vacuum Seal Holds the top on the jug. Counteracts recontamination of the sustenance. Keeps air from drying out the sustenance. Home Food Preservation - Module 2Slide 40
Two Methods of Canning Home Food Preservation - Module 2Slide 41
Two Methods of Canning Boiling Water Canning Used for high-corrosive sustenances Pressure Canning Used for low-corrosive nourishments. Can likewise be utilized for high-corrosive sustenances however may bring about a delicate surface. Home Food Preservation - Module 2Slide 42
High-Acid Foods (pH < 4.6) All organic products, aside from: figs tomatoes, and melons Rhubarb Fermented pickles, for example, sauerkraut Acidified sustenances, for example, pickles and tomatoes Home Food Preservation - Module 2Slide 43
Low-corrosive Foods (pH > 4.6) All vegetables, with the exception of rhubarb Meats Poultry Seafood Soups Mixed canned nourishments (low-corrosive + high-corrosive) Home Food Preservation - Module 2Slide 44
Why Two Methods of Canning? Yeast, molds, and most microscopic organisms are slaughtered at bubbling temperatures - 212ºF adrift level. C. botulinum shapes spores that require higher temperatures for pulverization in a sensible timeframe - typically 240ºF or above adrift level. Home Food Preservation - Module 2Slide 45
Clostridium botulinum Clostridium botulinum microscopic organisms are discovered actually in soil and water. Seven known sorts, yet just A, B, E and F cause disease in people. This bacterium can deliver warm safe spores. Home Food Preservation - Module 2Slide 46
C. botulinum - Growth To develop, the spores require the accompanying conditions: anaerobic environment low-corrosive nourishment temperature between 40ºF and120ºF generally high dampness Home Food Preservation - Module 2Slide 47
C. botulinum - Growth Optimal conditions may be found in: Home canned nourishments Smoked fish and frankfurter Foil-wrapped prepared potatoes sitting at room temperature Packaged mushrooms Pot pies and different sustenances in sauce Home Food Preservation - Module 2Slide 48
Botulinum Toxin The botulinum poison, one of the deadliest known, causes botulism. 1 mg can slaughter 655 tons of mice. Nourishment can contain poison without giving any suggestions. Antidote accessible, yet moderate recuperation. Changeless nerve harm conceivable. Home Food Preservation - Module 2Slide 49
Botulism - Symptoms normally show up inside 12 to 72 h subsequent to eating polluted sustenance: Digestive miracle (sometimes) Blurred, twofold vision Difficulty gulping, talking, and breathing Possible passing from suffocation 10-35% death rate Home Food Preservation - Module 2Slide 50
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