Let’s Get Ready to Preserve!. Today’s topics: Why preserve foods?Why preserve foods? What are...

Let’s Get Let’s Get Ready to Ready to Preserve!Preserve!

Let’s Get Let’s Get Ready to Ready to Preserve!Preserve!

Today’s topics:Today’s topics:• Why preserve foods?Why preserve foods?• What are the basic food What are the basic food

preservation guidelines?preservation guidelines?• What resources are available What resources are available

to help you get started on a to help you get started on a successful food preservation successful food preservation season?season?

Take a minute to Take a minute to consider…….consider…….

Why do we preserve Why do we preserve foods?foods?

Why Preserve Why Preserve Foods?Foods?

• Increase the shelf life of food.Increase the shelf life of food.• Provide convenience.Provide convenience.• Retain the nutritional value.Retain the nutritional value.• Improve how food tastes.Improve how food tastes.• And because it’s fun!And because it’s fun!

Canning, Freezing Canning, Freezing and Dryingand Drying

…………Which method will Which method will you choose?you choose?

Our aim: safe, high Our aim: safe, high quality food.quality food.

Fight Food Fight Food SpoilageSpoilage

• Prevent mold, yeast Prevent mold, yeast and bacteria from and bacteria from growing on your foodgrowing on your food

• Prevent bruising and Prevent bruising and wiltingwilting

• Prevent changes in Prevent changes in flavor and textureflavor and texture

Microbial SpoilageMicrobial Spoilage• FFoodood• AAciditycidity• TTime ime • TTempemp• OOxygenxygen• MMoistureoisture

FF = Food or Nutrients= Food or Nutrients

AA = Acid or pH = Acid or pH

TT = Time = Time

TT = Temperature = Temperature

OO = Oxygen = Oxygen

MM = Moisture = Moisture

FF = Food or Nutrients= Food or Nutrients

AA = Acid or pH = Acid or pH

TT = Time = Time

TT = Temperature = Temperature

OO = Oxygen = Oxygen

MM = Moisture = Moisture

Controlling Controlling MicrobesMicrobes

Question time??Question time??

Food PreservationCanning- foods are placed in jars or cans and

heated to a temperature that destroys microbes and inactivates enzymes.

Pickling- foods are fermented or acid is added for preservation

Jams and Jellies- high sugar content binds moisture

Freezing-used cold temperatures to preserve food

Drying- removes moisture to stop microbial growth

A word about A word about canning…canning…

• Spores of Clostridium botulinum are naturally found in soil

• Botulism toxin can be produced in low-acid canned food that is not properly heated

• Low-acid foods include vegetables, meat, cheese, tomatoes

More About More About Canning…Canning…

1 Low-acid food

+ 1 Water Bath Canner

UNSAFE

1 Low-acid food

+ 1 Pressure

CannerSAFE!

Question time??Question time??

A Survey of Home A Survey of Home CanningCanning

• 27% reported home canning in 1999• 48% got recipes from friends or relatives• 67% used recipes ‘as is’; 29% adapted • 71% canned veggies, 60% tomatoes,

47% fruit• Some respondents are at high risk for

illness

STOP… don’t harm STOP… don’t harm your family with your family with these canning these canning

methodsmethods•BWC low-

acid food•Open-kettle

canning•Oven

canning

And now a word And now a word about…canners vs about…canners vs

cookerscookers

Pressure canners and pressure cooker are NOT necessarily the same thing.

Pressure cookers are NOT recommended for home canning.

Question time??Question time??

Will preserving food Will preserving food at home save you at home save you

money?money?

Getting Started…Getting Started…EquipmentEquipment

• Assemble BW and pressure canners

• Check dial gauges and rubber gaskets

• Inspect jars & lids• Purchase freezer

containers• Clean your dehydrator

Getting Started…Getting Started…ProduceProduce

• Harvest at the proper stage of maturity

• Discard diseased produce

• Rapidly chill harvested produce

Getting Started…Getting Started…RecipesRecipes

Use ONLY Use ONLY research-research-tested tested recipes!recipes!

Sources of Recipes Sources of Recipes for Home Canningfor Home Canning

• Wisconsin Safe Food Wisconsin Safe Food Preservation seriesPreservation series

• Ball Blue Book (1997)Ball Blue Book (1997)• So Easy to Preserve (1999)So Easy to Preserve (1999)• USDA Complete Guide to USDA Complete Guide to

Home Canning (1994)Home Canning (1994)

Leave the creativity Leave the creativity behind when home behind when home

canning!canning!

Getting Started…Getting Started…ResourcesResources

Question time??Question time??

Canning and Canning and Preserving for Preserving for Special DietsSpecial Diets

• Choose recipes that don’t Choose recipes that don’t require sugar or salt for require sugar or salt for safetysafety

• Read the recipe carefullyRead the recipe carefully• Don’t choose your own Don’t choose your own

substitutionssubstitutions

How Long Does It How Long Does It Keep?Keep?

Canned foods- 1 yearCanned foods- 1 year

Frozen foods- meats 3 to 9 Frozen foods- meats 3 to 9 months, fruits and vegetables months, fruits and vegetables 1 year1 year

Dried foods- fruits and meat 6 Dried foods- fruits and meat 6 months, and vegetables 1 months, and vegetables 1 yearyear

Publications:Publications:Safe Canning Methods – B2718Safe Canning Methods – B2718

Using and Caring for a Using and Caring for a Pressure Canner - B2593Pressure Canner - B2593

Wisconsin Safe Food Wisconsin Safe Food Preservation series Preservation series publicationspublications

Next Time:Next Time:Tuesday, May 31Tuesday, May 31

10-11 am10-11 am

Storing Fruits and Storing Fruits and VegetablesVegetables

Tips on handling fresh fruits and Tips on handling fresh fruits and vegetables for safe, high quality storage. vegetables for safe, high quality storage.