Canning Canning Vegetables Vegetables

Safely Safely

Canning Canning Vegetables Vegetables

Safely Safely

Resources for Resources for TodayToday

• Canning Canning Vegetables Vegetables Safely Safely (B1159)(B1159)

• Using and Caring Using and Caring for a Pressure for a Pressure Canner Canner (B2593)(B2593)

Canning Canning Vegetables SafelyVegetables Safely

• Low-acid foods must Low-acid foods must be pressure cannedbe pressure canned

• High temperatures High temperatures destroy botulinum destroy botulinum sporesspores

A look at Botulism A look at Botulism PoisoningPoisoning

•Spores of Spores of Clostridium Clostridium botulinum botulinum are in the are in the soil soil

• Toxin production Toxin production requires: low acid requires: low acid (pH>4.6), no oxygen, (pH>4.6), no oxygen, warm temperatures warm temperatures

Processing of Low-Processing of Low-Acid FoodAcid Food

High pressureHigh pressure

►► High temperatureHigh temperature

►►Shorter processing Shorter processing timetime

►►Higher qualityHigher quality

Question time??Question time??

A Pressure Canning A Pressure Canning Checklist:Checklist:

•Check gauges, vent ports, Check gauges, vent ports, gaskets gaskets

•Check canning jarsCheck canning jars•Preheat jars and pre-treat lidsPreheat jars and pre-treat lids• Follow instructions EXACTLY Follow instructions EXACTLY

for jar size, pack, and fillfor jar size, pack, and fill

Packing Jars for Packing Jars for Pressure Pressure

ProcessingProcessingGreen Beans-RAW Green Beans-RAW

packpackWash and trim. Pack raw Wash and trim. Pack raw

beans tightly into beans tightly into hot jars, leaving 1-hot jars, leaving 1-inch headspace. Add inch headspace. Add salt. Cover with salt. Cover with boiling water, boiling water, leaving 1-inch leaving 1-inch headspace. Remove headspace. Remove air bubbles. Wipe jar air bubbles. Wipe jar rims. Adjust lids and rims. Adjust lids and process at 11 psi. process at 11 psi. Pints 20 min.; Quarts Pints 20 min.; Quarts 25 min.25 min.

Green Beans-HOT Green Beans-HOT packpack

Wash and trim. Wash and trim. Heat beans Heat beans for 5 minutes in boiling for 5 minutes in boiling water.water. Pack hot beans Pack hot beans into hot jars, leaving 1-into hot jars, leaving 1-inch headspace. Add inch headspace. Add salt. salt. Cover with boiling Cover with boiling cooking liquidcooking liquid, leaving , leaving 1-inch headspace. 1-inch headspace. Remove air bubbles. Remove air bubbles. Wipe jar rims. Adjust Wipe jar rims. Adjust lids and process at 11 lids and process at 11 psi. Pints 20 min.; psi. Pints 20 min.; Quarts 25 min. Quarts 25 min.

Processing in a Pressure Processing in a Pressure CannerCanner

• Place filled jars on a rack in 2-Place filled jars on a rack in 2-3 inches of simmering water3 inches of simmering water

• Fasten canner lid and vent 10 Fasten canner lid and vent 10 min.min.

• Adjust pressure for elevationAdjust pressure for elevation• Start counting time once Start counting time once

pressure is reachedpressure is reached• When time is up, allow When time is up, allow

pressure to drop on its ownpressure to drop on its own

Processing in a Pressure Processing in a Pressure CannerCanner

• Place filled jars on a rack in 2-Place filled jars on a rack in 2-3 inches of simmering water3 inches of simmering water

• Fasten canner lid and vent 10 Fasten canner lid and vent 10 min.min.

• Adjust pressure for elevationAdjust pressure for elevation• Start counting time once Start counting time once

pressure is reachedpressure is reached• When time is up, allow When time is up, allow

pressure to drop on its ownpressure to drop on its own

After ProcessingAfter Processing• Remove jars from canner Remove jars from canner

and allow to cooland allow to cool• Do NOT tighten screw Do NOT tighten screw

bandsbands• Check seals of cooled jarsCheck seals of cooled jars• Label, date and storeLabel, date and store

Canning VegetablesCanning Vegetables• Select high quality Select high quality

vegetablesvegetables• Wash all veggies & peel Wash all veggies & peel

and/or blanch if and/or blanch if requiredrequired

• Adjust seasoning as Adjust seasoning as desired desired

More Hints for More Hints for Canning Vegetables Canning Vegetables

SafelySafely• Do not thickenDo not thicken• Do not adapt jar sizesDo not adapt jar sizes• Canning mixturesCanning mixtures• Adjust for altitudeAdjust for altitude

Question time??Question time??

What if…. What if…. Jars fail to seal…Jars fail to seal…

Too much liquid is lost….Too much liquid is lost….

You need to reprocess…You need to reprocess…

The canner seals shut….The canner seals shut….

You don’t know if it’s safe…You don’t know if it’s safe…

What if…. What if…. Jars fail to seal…Jars fail to seal…

Too much liquid is lost….Too much liquid is lost….

You need to reprocess…You need to reprocess…

The canner seals shut….The canner seals shut….

You don’t know if it’s safe…You don’t know if it’s safe…

Question time??Question time??

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

Canned vegetables and Canned vegetables and meat: 1 year under proper meat: 1 year under proper storage conditionsstorage conditions