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Preserving Nature’s Bounty

Preserving Nature’s Bounty. Principles of Home Canning. How Canning Preserves Foods. Control growth of undesirable microorganisms Bacteria Molds Yeasts Control activity of enzymes Control Reactions with oxygen Moisture Loss. Proper Canning Practices.

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Preserving Nature’s Bounty

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  1. Preserving Nature’s Bounty Principles of Home Canning

  2. How Canning Preserves Foods • Control growth of undesirable microorganisms • Bacteria • Molds • Yeasts • Control activity of enzymes • Control • Reactions with oxygen • Moisture Loss

  3. Proper Canning Practices • Carefully selecting and washing fresh food • Peeling some fresh foods • Hot packing many foods • Adding acids (lemon juice or vinegar) to some foods

  4. Proper Canning Practices • Using acceptable jars and self-sealing lids • Processing jars in a boiling-water or pressure canner for the correct time

  5. Not recommended • Open-kettle canning • Microwave canning • Dishwasher canning • Oven canning Open-kettle canning

  6. Temperatures • 2400 F – low acid foods • Pressure canning • Kills bacterial spores • 2120 F – high acid foods • Water-bath canning • Kills molds, yeasts and some bacteria

  7. Temperatures • 0o F • Freezing • Temporarily stops growth of microbes, does not kill

  8. How Canning Works • Air is driven from the jar or can • A vacuum seal is formed • Prevents air (with microorganisms) from getting back into food

  9. The Effect of Altitude • Affects how long food is processed; water boils at lower temperatures as altitude increases • For water-bath canning: Add time for higher altitudes • For pressure-canning: Add pressure for higher altitudes • Tennessee Valley varies from 2000-2500 feet

  10. Use Mason Jars • ½ pint • Pint • Quart • ½ gallon (for high-acid juices only)

  11. Rings Seals (cannot be reused) Use Two-Piece Lids

  12. Jars to Avoid • Old-style jars • Wire bails and zinc lids • Cannot be fitted and sealed • Commercial jars • Mayonnaise, peanut butter, etc. • Narrower sealing surface • Less tempered (will break in pressure canners)

  13. Raw or Hot Pack • Raw-Pack • Pack jars with uncooked product • Hot-Pack • Pack jars with cooked product • Maintains better color over time • Removes more air

  14. Control Headspace • Space between product and lid • ¼ inch for jams and jellies • ½ inch for fruits and tomatoes • 1 to 1 ¼ inch for foods processed in pressure canners • Too much space, takes too long to drive out air • Too little space, may not seal

  15. Filling Jars • Fill clean jars with food • Remove excess air • Wipe rims • Apply lids and rings • Tighten fingertip tight

  16. General Principles • Follow tested recipes • Do not alter ingredients • Use water-bath canner for high acid foods, pickles, jellies • Use pressure canner for low acid foods

  17. For more information on preserving foods safely, contact Pat Whitaker,Extension Agent Family & Consumer Sciences Rutherford County Developed by Janie Burney, PhD, RDProfessor, Family and Consumer Sciences

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