Transcription
5PB724Canning FoodsFruits Vegetables Pickles Jellies
Canning FoodsFruitsVegetablesPicklesJelliesReba K. Hendren, Professor EmeritusRevised by Janie Burney, Associate ProfessorFamily and Consumer ScienceWilliam C. Morris, ProfessorFood Sciences and Technology
CONTENTSIntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3Canning Fruits and VegetablesCanning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5Procedure for Canning Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7Altitude Table – Water Bath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8Fruit and Tomato Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9Timetable for Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13Scorecard for Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Procedure for Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Operation of Pressure Canner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Altitude Table – Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Vegetable Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Timetable for Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Scorecard for Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Pickles and RelishesIntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Types of Pickles and Relishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Procedures for Safe Pickling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pickle and Relish Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Scorecard for Pickles and Relishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Pickle Troubles and What Causes Them . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2626262727283637Jams, Jellies and PreservesIntroduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ingredients . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Procedure for Making Jams, Jellies and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Jelly Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Jam Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Preserves Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Fruit Butter Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Scorecard for Jam, Jelly and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Common Problems with Jam, Jelly and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Metric Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Definition of Preservation Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .383838393940414243444445Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
4Canning FoodsINTRODUCTIONreserving food is more than an art; it is a science . Scientists and home economistshave established that certain procedures are essential for a given food to make it safe, aswell as retain its color, flavor, texture and nutrients . Standard recipes are designed with theseresearch findings in mind and, when carefully followed, insure both a high-quality and asafe product .PFood is preserved by using methods that destroy or hinder the growth of microorganisms, such as molds, yeast and bacteria . These organisms may be present in the soil, on thefood, in the air, on equipment or on work surfaces .Yeasts, molds and bacteria must be destroyed during processing to prevent the food fromspoiling . The correct amount of time to process varies with the kind of food . Sufficient heatfor a specified length of time kills microorganisms and insures a safe product . Processingalso helps to secure an airtight seal when using closures containing sealing compound .Preventing enzymatic changes in food is another concern when preserving food .Enzymes are chemical substances found in all animals and plants . These enzymes aid inthe maturing and ripening processes . If not destroyed or inactivated, enzymes cause changesin color, flavor and texture . In the canning process, enzymes are destroyed by heat .
Canning FoodsTemperature of Food*For Control of BacteriaDegrees F250Canning temperatures for low-acid vegetables, meat and poultry in pressure canner.240Canning temperature for fruits, tomatoes and pickles in water-bath canner.212Cooking temperatures destroy most bacteria. Time required to kill bacteria decreasesas temperature is increased.165Warming temperatures prevent growth but allow survival of some bacteria.140Some bacterial growth may occur. Many bacteria survive.125Danger Zone. Temperatures in this zone allow rapid growth of bacteria andproduction of toxins by some bacteria. (Do not hold foods in this temperature zonefor more than 2 or 3 hours.)60Some growth of food-poisoning bacteria may occur.40Cold temperatures permit slow growth of some bacteria that cause spoilage.**32Freezing temperatures stop growth of bacteria, but may allow bacteria to survive.(Do not store food above 10 degrees F for more than a few weeks.)0Recommended temperature for frozen foods.*USDA Keeping Food Safe to Eat, Home & Garden Bulletin, #182.**Do not store raw meats for more than 5 days or poultry, fish or ground meat for morethan 2 days in the refrigerator.5
6Canning FoodsCANNINGCanning is the process of sterilizing and sealing foods in airtight containers to preserve them.To retain nutrients and optimum quality, preserve fruits and vegetables when at their peak offreshness. Clean the food thoroughly before processing. Salt and/or sugar may be added tocanned fruits and vegetables but these ingredients are not essential for a safe product.Selecting EquipmentFor CanningJars: Select standard canningjars. These jars should have the word“Mason ” printed somewhere on thejar. In the past, mayonnaise, peanutbutter and pickle jars have beendesigned for commercial use (one-timeuse only) and may not have been heattreated. Unless jars are strong enoughto withstand high temperatures, theymay break when used for canning.However, some commercial companiesare now using jars that are acceptablefor home canning. Just be sure to lookfor the word “Mason ” on the jar.Check the mouth of jars for nicksor cracks; defects prevent airtight seals.This is especially important since thesealing compound of the flat metal lidmust stick to the rim of the jar to makethe seal.Lids: Select the two-piece metallid (self-sealing lid). The two-piece lidconsists of a screwband with a flat metallid; the flat metal lid contains the sealingcompound. The closure is screwed onthe jar mouth firmly by hand.When the metal screwband is tight,this lid has enough “give” to let airescape during the processing. Whentaken from the canner, the two-piecelid needs no further tightening.Sometimes the bands on the twopiece metal lids are loose when the hotjar is removed from the canner. Do notattempt to tighten. Often the lid hasstarted to seal and further tighteningwill break the partial seal. After a hotjar is removed from the canner, sometime may elapse before a “popping”sound is heard. This sound indicatesthe jar has sealed.Follow directions given by themanufacturer concerning the heatingof flat metal lids. Sealing compoundsmay vary in composition and requiredifferent heat treatments.Canners: A boiling waterbathcanner is used for fruits, tomatoesand pickled vegetables. These acidcontaining foods may be processedsafely in boiling water for a specifiedlength of time, depending on altitude.A pressure canner is used for all meatsand vegetables. To safely process theselow-acid foods, temperatures higherthan boiling are needed: 240 degrees F(116 degrees C). Use pounds pressureas given in the altitude table.
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8Canning FoodsWaterbath Canner: Waterbathcanners may be purchased on themarket, or any large container meetingthe requirements of a waterbath cannermay be used. The container must bedeep enough to hold jars placed on arack and allow 2 to 4 inches of waterabove jar tops. A rack with dividers willhold jars in place and prevent themfrom touching each other or the sidesof the canner during processing. Thecontainer must also have a cover.If it is deep enough, a pressure canner may be used as a waterbath. Coverbut do not fasten. Leave the petcock orvent wide open so that steam escapesand no pressure is built up inside thecanner.Pressure Canner: Pressure canners are available in different designs,materials and sizes. Directions for useshould accompany each canner. Followthese directions carefully.CANNING FRUITSFruits, tomatoes and pickled vegetables are acid foods and are canned in theboiling waterbath canner.Selecting FruitFor best flavor and texture, select fresh, firm, ripe fruit and process as soon aspossible. If fruit must be held a short time before canning, keep in a cool place.Preparing Fruit for Canning.Wash, peel and core fruit. To prevent darkening of light-colored fruits duringpreparation, drop pieces into a water solution containing 3000 milligrams of ascorbicacid (vitamin C)* per gallon. Drain or lift from solution and proceed as directedunder hot or raw pack methods to fill jars. Avoid leaving food in water solution longerthan 20-25 minutes to prevent loss of food value and water-soaking of food.Yield of Canned Fruits from FreshFruitsFreshCannedApples1 bu . (48 lbs .)2½ -3 lbs .11 qts .1 qt .Apricots1 bu . (50 lbs .)2-2½ lbs .18-22 qts .1 qt .Berries (exceptstrawberries)1 crate (24 qts .)1½ -2 lbs . (1-2 qts .)12-18 qts .1 qt .Cherries (canned,unpitted)1 bu . (56 lbs .)2-2 ½ lbs .22-32 qts .1 qt .Peaches1 bu . (48 lbs .)2-3 lbs .18-24 qts .1 qt .Pears1 bu . (50 lbs .)2-3 lbs .20-25 qts .1 qt .Plums1 bu . (56 lbs .)1½ -2½ lbs .22-30 qts .1 qt .Strawberries1 crate (24 qts .)1½ -3 lbs .12-16 qts .1 qt .Tomatoes1 bu . (53 lbs .)2½ -3½ lbs .15-20 qts .1 qt .Methods of Filling JarsSome foods may be placed in containers raw, or they may be preheatedthen packed into the jars hot. Bothmethods have their advantages.Hot Pack: Heat food in syrup,juice or water before filling jars. Keepfood at or near boiling temperatureand pack fairly loosely into jars.Raw Pack*: Fill jars with raw foodand cover with boiling hot syrup, juiceor water. Pack raw fruits and vegetablestightly, because they tend to shrinkduring processing. Pack raw corn, limabeans and peas loosely, because theyexpand.* "Raw pack" is the term now used inplace of cold pack.*or use commercial mixture according to manufacturer’s instructions .
Canning FoodsCan fruit with or without sweetening. Sugar helps cooked fruit to retainits shape, color and texture. For mostfruits, sugar is combined with liquid(water or juice extracted from fruit) toform a syrup. The syrup may be thin,medium or heavy, depending on thesweetness of the fruit and personalpreference.SweetenersTo prepare the syrup, select from the following table:Type of syrupAmount ofwater or juice(cups)Amount ofsugar yBoil sugar and liquid for one minute.Light-colored corn syrup or mildflavored honey may be used to replacehalf of the sugar for canning fruit. Donot use dark sugar or strong-flavoredsyrups, as they may darken or changethe flavor of the fruit.Artificial Sweeteners: Forcorrect amount, substitute sweetenerfor sugar as directed on label. Processartificially sweetened fruit the same asfor sweetened.Without SugarSugar is not an essential ingredientin the canning of fruit; so it may beomitted. Fruit may be satisfactorilycanned in its own juice or in water toresult in a product lower in calories andcost than the sweetened fruit. Processunsweetened fruit the same as thesweetened fruit.Boiling Waterbath(See below)For raw pack, place the filled jarin hot (not boiling) water; bring toboiling. Allow water to cover jars atleast 2 inches.For hot pack, place filled jars inboiling water.Add additional boiling water tocover if necessary to bring water level2 inches over the top of jars. Placelid on waterbath container and bringquickly to a rolling boil. Start countingprocessing time when and not beforewater returns to boiling. Adjust heatto maintain a steady boil. When timeis completed, carefully raise the lidaway from the body to allow steam toescape and prevent burns. Immediatelyremove jars from the canner. Let jarscool naturally (avoid drafts) on arack. Do not cover. When jars are atroom temperature, label with name ofproduct and date. Store canned foodsin a cool, dry place.Waterlevel 2"above topof jarsTop ofjarsHead SpaceLeave space between the packedfood and the jar lid. This allows for theexpansion of food during processing.At Altitudes:Processing Time for Fruits, Tomatoes and PicklesBoiling WaterbathProcessing Time Depends on Altitude0-1000 ft.1001-3000 ft.3001-6000 ft.Above 6000 ft.Use time given for specificrecipe in this publication(see recipes)Add 5 minutes to timegiven for specific recipes .Add 10 minutes to timegiven for specific recipes .Add 15 minutes to timegiven for specific recipes .9
10Canning FoodsRecipes for Fruits and TomatoesProcessing times recommended in this publication are correct for much ofthe state except in the high elevations . For these high areas, add processing timeaccording to the table on page 8 . Learn the altitude in your area . Consult with yourExtension agent or local district soil conservationist .Preparing and Canning FruitsProcessing times as given in these recipes are for altitudes of 1,000 feet or less. Ifyou live at a higher altitude, add times as given in altitude table on page 8. Consultyour Extension agent or local district conservationist with soil conservation servicefor altitude where you live.Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruitHead SpacePintQuartAPPLESPare, core and cut into slices . Drop slices in a solutioncontaining 3000 mg ascorbic acid (vitamin C)* pergallon of water to prevent darkening . Drain .Hot Pack: Boil apple slices 5 minutes in thin syrup orwater . (Refer to syrup chart on page 8 .) Adjust jarlids . Process .½ inch2020APPLESAUCESelect apples that mash easily when cooked . Pare,quarter and core . Add only enough water to preventapples from scorching and simmer until fruit is tender .Mash or put fruit through a sieve . Reheat sauce . Packhot . Adjust lids . Process .¼ inch1520½ inch1515½ inch1520APRICOTSFollow method for peaches . Procedure is given onpage 10 .BERRIES (except strawberries)Wash berries; lift out of water and drain .Hot Pack: Add ½ cup of sugar to each quart of fruit . Putin covered pan and heat to boiling . Pack hot fruit in jars .Raw Pack: Fill jar with fruit . To insure a full pack, shakejar while filling . Cover fruit with boiling syrup . (Refer tosyrup chart on page 8 .)*or use commercial mixture according to manufacturer’s instructions .
Canning FoodsPreparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8) .Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruitCHERRIESWash cherries . Remove pits, if desired .Hot Pack: Add ½ cup sugar per quart of fruit . Add ½cup water per quart of fruit to unpitted cherries . Coverpan . Bring to boil . Pack hot . Adjust lids . Process .Raw Pack: Fill jar with fruit . To insure a full pack, shakejar while filling . Cover with boiling syrup . (Refer to syrupchart on page 8 .) Adjust lids . Process .PEACHESWash peaches and remove skins . Skins may be removedby peeling, but an easier method is to dip fruit into boilingwater for about one minute, or until skin slips . Coolimmediately in cold water . Drain and remove skins . Dropfruit pieces into a solution containing 2 tablespoons each ofsalt and vinegar per gallon of water . Drain before packing .Hot Pack: Heat peaches through in hot syrup . (A veryjuicy fruit may be heated with sugar only .) Pack hot .Cover with boiling syrup . Adjust lids . Process .Raw Pack: Fill jar with raw fruit . Cover with boiling syrup .(Refer to syrup chart on page 8 .) Adjust lids . Process .PEARSWash and peel . Cut in halves and core . Follow directionsfor hot pack as recommended for peaches, except boil 5minutes in syrup before filling jars .PLUMSWash fruit . Freestone varieties may be halved and pitted .When canning whole plums, prick skins to preventbursting of fruit .Hot Pack: Heat plums in syrup or juice to boiling . (Avery juicy fruit may be heated with sugar only .) Pack hot .Cover with boiling liquid . Adjust lids . Process .Raw Pack: Fill jar with raw fruit . Cover with boiling syrup .(Refer to syrup chart on page 8 .) Adjust lids . Process .RHUBARBWash and trim . Cut into ½-inch pieces . Add ½ cup sugarto each quart of fruit . Let stand three to four hours todraw out juice . Heat to boiling . Pack hot . Cover withboiling juice . Adjust lids . Process .Head SpacePintQuart½ inch1520½ inch2525½ inch2025½ inch2530½ inch2025½ inch2025½ inch2025½ inch151511
12Canning FoodsPreparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8)Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruitHead SpacePintQuartSTRAWBERRIESSelect firm, ripe strawberries . Wash; lift out of water anddrain . Hull (cap) berries and measure .Hot Pack: Carefully mix ½ to 3/4 cup sugar to each quartof berries . Let stand in a cool place for approximately fivehours . Heat at low temperature until berries are hot . Packhot . Adjust lids . Process .½ inch1515TOMATOES – CRUSHED (with no added liquid)Wash tomatoes and dip in boiling water for 30 to 60seconds or until skins split . Then dip in cold water,slip off skins and remove cores . Trim off any bruisedor discolored portions and quarter . Heat one-sixth ofthe quarters quickly in a large pot, crushing them witha spoon as they are added to the pot . This will exudejuice . Continue heating the tomatoes, stirring to preventburning . Once the tomatoes are boiling, gradually addremaining quartered tomatoes, stirring constantly . Theseremaining tomatoes do not need to be crushed . Theywill soften with heating and stirring . Continue until alltomatoes are added . Then boil gently five minutes . Add 2tablespoons bottled lemon juice or ½ teaspoon citric acidto each quart jar . Add 1 teaspoon of salt per quart to thejars, if desired . Fill jars immediately with hot tomatoes,leaving ½ inch headspace . Adjust lids and process in aboiling waterbath – pints 35 minutes; quarts 45 minutes .½ inch3545½ inch8585½ inch8585TOMATOES, WHOLE OR HALVESCanning tomatoes, whole or halves, select tomatoes thatare neither overly ripe or green . Wash gently to avoidbruising . Remove stem ends and trim . Dip in boilingwater for 30 to 60 seconds, then quickly dip in cold water .Slip off skins and remove core . Leave whole or cut in half .Add 2 tablespoons of bottled lemon juice or ½ teaspoonof citric acid to each quart jar . One teaspoon of salt mayalso be added if desired . Heat some quartered tomatoesto obtain juice .Hot Pack: Put whole or halves of tomatoes in a saucepan,completely cover them with tomato juice and boil gentlyfor five minutes . Fill jars with tomatoes, leaving ½ inchheadspace . Adjust lids . Process .Raw Pack: Add 2 tablespoons of bottled lemon juice or½ teaspoon citric acid to each quart jar . One teaspoonsalt may also be added if desired . Fill jars with rawtomatoes . Cover tomatoes with hot juice, leaving ½-inchheadspace . Adjust lids . Process .Note: To pressure can tomatoes, see page 22 .
Canning FoodsPreparing and Canning Fruits (continued)For altitudes higher than 1000 feet, adjust for altitude (see page 8) .Processing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruitHead SpacePintQuartTOMATO JUICESelect firm ripe tomatoes . Do not use tomatoes from deador frost-killed vines . Wash, remove stem ends and trimaway bruised or decayed spots . Work fast – juice is lesslikely to separate if you heat tomatoes immediately aftercutting . To prevent juice from separating, quarter three orfour tomatoes and place in a large kettle . Heat tomatoesto boiling while stirring and crushing them . Keep heathigh under the kettle while adding tomatoes at a rate slowenough to sustain a boiling temperature . Stir and crushtomatoes at frequent intervals . Boil five minutes after alltomatoes have been added; remove kettle from heat . Puttomatoes through sieve or food mill . (If juice separation isnot a concern, simply slice or quarter tomatoes in a largesaucepan . Crush, heat and simmer five minutes beforejuicing .) Add 2 tablespoons bottled lemon juice or ½teaspoon citric acid to each quart jar . Heat juice againto boiling . Fill hot jars with hot juice, leaving ½-inchheadspace . Adjust lids . Process .½ inch3540TOMATO SAUCEWash and trim firm, ripe tomatoes . Cut into pieces .Simmer, stirring frequently until softened . Press througha sieve . Cook pulp until reduced by one-half . Add 2tablespoons bottled lemon juice or ½ teaspoon citric acidto each quart jar . Add ¼ teaspoon salt to each cup . Pourhot sauce into jars . Adjust lids . Process .½ inch35FRUIT JUICESWash, stem, remove pits and crush fruit . Slowly heat tosimmering . Strain through cloth . Add 1 to 2 cups of sugarto each gallon of juice . Adjust lids . Process in boilingwaterbath .½ inch1010GRAPE JUICEWash, remove stems and crush grapes . Add water tocover and heat to boiling . Reduce heat and simmer for 10minutes . Strain through cloth and let stand in refrigeratorfor 24 hours . ( Juice is allowed to stand at refrigeratortemperature for 24 hours and strained to remove tartratecrystals . The crystals are formed from natural substancesin the grapes .) Strain juice again . Add 1 to 2 cups sugarto each gallon of juice . Heat juice to boiling . Fill jars withhot juice . Adjust lids . Process in boiling waterbath .¼ inch10104013
14Canning FoodsTime Table for Canning Fruits and TomatoesProcessing time in boiling waterbath at 212 degrees F (100 degrees C) in minutesFruit & TomatoesType PackPintsQuartsApplesHot pack2020ApplesauceHot pack1520ApricotsHot packRaw pack20252530Berries (except strawberries)Hot packRaw pack15151520CherriesHot packRaw pack20252530PeachesHot packRaw pack20252530PearsHot pack2025PlumsHot packRaw pack20202525StrawberriesHot pack1515Tomatoes (whole or halves)Hot packRaw pack85858585Tomatoes – CrushedHot pack3545Tomato JuiceHot pack3540Tomato SauceHot pack3540
Canning FoodsScorecard for Judging Canned FruitProductUniformly well-ripened, uniform and appropriate size,no defects, shape well-preserved, fills without crowdingcontainer, evenly distributed in jar .ColorNatural, clear, bright, no artificial coloring orpreservative used .TextureTender, plump, firm, neither overcooked, mushy oruncooked in appearance .SyrupClear, bright, natural color of fruit, no sediment orforeign matter .ContainerExcellentStandard canning jar, clear glass, clean, neatly labeled .GoodFairPoor15
16Canning FoodsCANNINGVEGETABLESSelecting Vegetablesfor CanningMost varieties of vegetables grownand harvested for eating purposes aresuitable for canning. Some varieties areselected because they grow well in aparticular area and are family favorites.Only fresh, properly maturedvegetables should be canned. A goodrule to follow is to can them when theyare just right for table use. For uniformproducts, it is wise to sort somevegetables according to size and degreeof maturity.Preparing Vegetablesfor CanningRegardless of which vegetable iscanned, a good rule to follow is “fromgarden to the canner as quickly aspossible.” If the vegetable must be keptlonger, store in the refrigerator or inthe coolest place available.Wash small amounts of vegetablesquickly under running water, orthrough several changes of water. Liftfood out of water each time so dirt willnot collect on food again.1.2.Methods of Filling JarsHot Pack Methods: Preheatvegetables in water or steam. Heatsmall amounts, two or three quarts, at atime. Use liquid from vegetables to filljars after packing to conserve nutrients.Add boiling water when there is notenough cooking liquid.3.4.5.Raw Pack Methods: Pack cold,raw vegetables into containers andcover with boiling water. Pack corn,lima beans and peas loosely becausethey expand.Headspace6.Leave space between the packedfood and the jar lid. This space allowsfor the expansion of the food duringprocessing.PressureCannerProcess all vegetables except tomatoesand pickled vegetablesin a pressure canner.Canners are madewith different types ofgauges. Carefully follow the manufacturer’sdirections for use of aspecific canner.*if weighted gauge is used, allow steam to escape from vent for 10 minutes.7.When preparing a pressure cannerfor processing, add 2 to 3 inchesof boiling water. The amount ofwater to use depends on the shapeand size of the canner.Put the rack in the bottom ofcanner; place canner on therange to heat.As each jar is filled and lid isadjusted, place the jar on the rackin the canner.Leave space between each jar toallow for the circulation of steamaround the jars.Adjust the pressure canner lidaccording to the design. Forcanners with petcocks, make surethe petcock is open. Allow steamto escape from the petcock for atleast 10 minutes. This allows airto be pushed from the canner. Airleft in the canner may interferewith a true pressure reading.*For a dial gauge canner, close petcock and allow pressure to rise to11 pounds 240 degrees F (116degrees C). Increase poundspressure for elevations over 1000feet. For weighted gauges, usea 10-pound weight and let thesteam build until it escapes fromthe gauge.For a dial gauge canner, adjustthe range unit so the gauge willremain on 11 pounds. If pressureis allowed to fluctuate duringprocessing, there may be a loss ofliquid from the jar. For weightedgauges, the gauge shoul
War ming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur. Many bacteria survive. Danger Zone. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. (Do not hold foods in this temperature zone for more than 2 or 3 hours.)
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