Home Food Preservation Agents

Home Food Preservation 101
Prepared: June 2009
MODULE 1
Introduction to Home Canning
Home Food Preservation -- Module 1
MODULE 1: Units
Why are we canning in the 21st century Canning Trends Specific Concerns with Canning Foods at Home Credible Instructions
Why are We Canning in the 21st Century
Canning History Lesson

Canning dates to late 18th century in France. Napoleon Bonaparte, concerned about keeping his armies fed, offered cash for developing a reliable method of food preservation. Nicholas Appert won the prize, 12,000 francs, in 1809 when he submitted his method of food in glass bottles (Kovel and Kovel, 2007).
Canning History
Appert used glass jars sealed with wax and reinforced with wire. Took 14 years to develop. Peter Durand, replaced the breakable glass bottles with cylindrical tinplate canisters.
Basics havent changed drastically

The basic principles have not changed dramatically. Heat sufficient to destroy microorganisms. Foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250F (116121C).
The Basics
Louis Pasteur provided the explanation for canning when he was able to demonstrate that the growth of microorganisms is the cause of food spoilage (Lund et al. Eds. 2000).
Commercially Canned Foods

Historically:
Relatively safe Only 4 outbreaks in 40 years, last one was in 1974 Before.
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Recent Illnesses
September 2008
Botulism Ohio man and his grandson were hospitalized as a result of botulism toxin poisoning caused by
improperly canned green beans. 2007

Virginia couple died after eating improperly canned foods that also contained botulism toxin. Physician
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Recent Illnesses
February 2009
Woman in her 30s and two children under 10 fell ill from eating improperly-canned green beans from a home garden. The woman is reportedly recovering slowly and remains on a ventilator.
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Canning Trends
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Home Food Preservation

Home canning continues to be a popular means of preserving food at home (Andress et al, 2002). Fruits and vegetables make up the majority of home preserved foods. Meats (especially game) and fish are also preserved.
Home Food Preservation -- Module 1 14
National Phone Survey of Canners (2005)

58% of home canners are between 35-64 years of age 27% are 65 and over 15% are under 35 (Dsa et al., 2007)
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Home Canning Survey

Majority of home canners have reported not following science-based home preservation methods. Receive much of their home preservation information through friends and family. Only 45% of respondents thought that home canned foods could be spoiled without obvious signs of spoilage.
Home Food Preservation

Local Economy
Personal Business opportunity
Connection to food
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July 22, 2008 New York Times
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Spot the Mistake Celebrity Chefs
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Eat Local: Movement Stresses Safety

"Buying locally is much safer than just eating food that has been purchased en masse from god knows where."
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Organic = Healthy?!
"I eat organic food and drink only green tea gallons of it when Im writing. I smoke cigarettes, but organic ones
Organic Style magazine March 2005
Food Preservation Trends

Tuscaloosa Farmers Market Allows selling home-made jams and jellies, but NOT certain canned goods due to fear of botulism. Prohibited are low-acid foods, such as green beans.
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Home Canned Foods as a Business

Home canned soup, sold to a PA woman in 2007. Woman tested positive for botulism, as did the soup.
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Recent headlines
Let us grow our own food to eat better, save money (W-S Journal, April 4, 2009) More Alaskans trying to keep food source local (Fairbanks Daily News-Miner, April 5, 2009) Locals jump on national gardening trend (Northwest Arkansas times, April 5, 2009)
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Growing, Preparing, Storing Own Food

Seed sales up 10-15%. Families with gardens expected to increase 40+% in 2009. "As the economy goes down, food gardening goes up," says Bruce Butterfield, the group's research director. "We haven't seen this kind of spike in 30 years."
Younger Demographic
May not have even seen home canning before
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Specific Concerns with Canning at Home
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Storing Jars
Canned foods can be stored for up to 18 months to retain optimal quality. Store canned foods in a cool, dry environment that is between 50 and 70oF. Non-pathogenic thermophilic bacteria can grow if the jars are not stored properly.
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Unsafe Canning Methods

Open kettle Oven canning Dishwasher Addition of aspirin Steam canners Microwave oven canners
Credible Instructions
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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
Canning Websites
National Center for Home Food Preservation www.uga.edu/nchp Food Safety Website www.foodsafetysite.com/consumers/resources/ Alltrista Consumer Products www.homecanning.com/usa OR 1-800-240-3340
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MODULE 2
Home Canning
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MODULE 2: Units
Principles of Canning Two Methods of Canning Packing Methods Canning Equipment Processing Time Boiling Water Processing Pressure Canning Processing
Principles of Canning
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Canning Basics
Food is placed in a canning jar and heated to a temperature that destroys targeted microorganisms. Heat also inactivates enzymes that cause spoilage. Air is driven from the jar during heating. As the jar cools a vacuum seal is formed.
Commercial Sterility
All pathogens, spoilage bacteria, molds, and yeast are killed. Those that survive are thermophilic bacteria that cause spoilage but not illness.
Some produce gases. Some produce bad odors.
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Vacuum Seal
Holds the lid on the jar. Prevents recontamination of the food. Prevents air from drying out the food.
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Two Methods of Canning
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Two Methods of Canning

Boiling Water Canning
Used for high-acid foods
Pressure Canning
Used for low-acid foods. Can also be used for high-acid foods but might result in a soft texture.
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High-Acid Foods (pH < 4.6)

All fruits, except for:
figs tomatoes, and melons
Rhubarb Fermented pickles, such as sauerkraut Acidified foods, such as pickles and tomatoes
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Low-acid Foods (pH > 4.6)

All vegetables, except for rhubarb Meats Poultry Seafood Soups Mixed canned foods (low-acid + high-acid)
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Why Two Methods of Canning?

Yeast, molds, and most bacteria are killed at boiling temperatures -- 212F at sea level. C. botulinum forms spores that require higher temperatures for destruction in a reasonable period of time -- usually 240F or above at sea level.
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Clostridium botulinum
Clostridium botulinum bacteria are found naturally in soil and water. Seven known types, but only A, B, E and F cause illness in humans. This bacterium can produce heat-resistant spores.
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C. botulinum -- Growth
To germinate, the spores need the following conditions:
anaerobic environment low-acid food temperature between 40F and120F relatively high moisture
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C. botulinum -- Growth
Optimal conditions might be found in:
Home canned foods Smoked fish and sausage Foil-wrapped baked potatoes sitting at room temperature Packaged mushrooms Pot pies and other foods in gravy
Botulinum Toxin
The botulinum toxin, one of the deadliest known, causes botulism. 1 mg can kill 655 tons of mice. Food can contain toxin without showing any signs. Antitoxin available, but slow recovery. Permanent nerve damage possible.
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Botulism -- Symptoms
Symptoms usually appear within 12 to 72 h after eating contaminated food:
Digestive upset (in some cases) Blurred, double vision Difficulty swallowing, speaking, and breathing Possible death from suffocation 10-35% mortality rate
Preventing Botulism
Spores do not grow in high-acid foods. Spores killed when low-acid foods heated long enough at a specific temperature. Process low-acid foods in a pressure canner, which can reach a temperature of 240F.
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Preventing Botulism
Prepare and process food according to instructions in a tested recipe. Canner gauge must be accurate and properly used. Use only high quality raw ingredients. If toxin is suspected, detoxify food before discarding. The toxin is destroyed by boiling even though the spores are not.
Improperly Canned Foods

Never consumer improperly canned foods. Throw out do not feed to animals. Boiling will not always adequately destroy toxin. When cleaning up surfaces contaminated by unsafe canned foods, prepare a 1:5 bleach to water solution.
Packing Methods
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Raw Pack
For foods that lose shape when cooked. Place raw food directly in jars. Pour boiling hot liquid over the food. Pack firmly, do not crush. Add jars carefully to warm canner to prevent jar breakage from heat shock. Preheat water to 140oF before putting raw-packed foods into boiling water bath.
Hot Pack
Preferred method for most foods. Food is cooked in liquid before packing. Cooking liquid is then poured over food in jar. Less floating of food pieces in the jar. Better food color and flavor. Easier to pack, foods more pliable Heat in preparing kills some microorganisms. Preheat water to 180oF before putting into boiling water bath.
Canning Equipment
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Pressure Canners
Flat rack in bottom Pressure regulator or indicator:
Dial or weighted gauge Older models have petcocks
Ventpipe for pressurizing Safety valves or overpressure plugs Safety locks when pressurized Rubber gaskets in lid (metal to metal seal)
Replacement Parts
Dial gauges, when inaccurate Gaskets (sealing rings)
Every 2 years usually
Rubber overpressure plugs

Every 2 years
Vent pipes if clogged Air vent/cover lock from lid Weighted gauges or dead weight if lost
Processing Time
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Processing Schedules
Definition:
Length of time at a specific temperature that a food must be processed.
Affected by:
pH value of the food Composition of the food
- Viscosity - Tightness of pack - Convection vs. conduction transfer of heat - Starches, fats, bones
Processing Schedules
Affected by:
Preparation style of food Initial temperature of food as it is filled into jar Temperature of processing Size of jar Shape of jar
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Significance of Heat Penetration

Processing time is affected by whether food heats by convection, conduction, or a combination of both. Heat penetration studies used to scientifically determine safe processing times. The cold spot in the food must reach the correct temperature for the correct length of time to destroy target pathogens.
Heat Penetration
Follow recipe exactly.
The following slows heat penetration:
Extra sugar or fat Oversized food pieces Added thickeners
Use recommended canners.

Heat-up and cool-down times in pressure canners are counted toward sterilizing value of the process. Do not rush them.
Processing Time
Each food and preparation style has its own processing time so always use a tested recipe. Time differs with size of jar. Too little = underprocessing spoiled or unsafe food Too much = overprocessing overcooked
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Pressure Increases Temperature

Heat food to 240oF to destroy botulinum spores. Cannot achieve this in boiling water. The only safe way to can low-acid foods is with pressure. Temperature of 240F or above needed for reasonable processing times
10 psig = 240F at sea level 15 psig = 250F at sea level
Altitude Adjustments
All canning instructions based on processing at sea level 0 to 1,000 feet. As altitude increases, temperature decreases at a given pressure so increase pressure for pressure canning and increase time for boiling water bath canning.
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Process low-acid food in a dial gauge:
0-2000 feet = 11 pounds pressure 2001-4000 feet = 12 pounds pressure 4001-6000 feet = 13 pounds pressure 6001-8000 feet = 14 pounds pressure
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Process low-acid food in a weighted gauge:
0-1000 feet = 10 pounds pressure At altitudes above 1000 feet, process at 15 pounds pressure.
Boiling water bath processing:

Increase time to process because water boils at a lower temperature.
Boiling Water Processing
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Boiling Water Bath

Have water simmering (180oF) in canner, high enough to cover jars when filled (about
six inches for most loads). Hot packed jars = simmering water Raw packed jars = warm to hot water
Place jars on rack in canner. Add more hot water if necessary, once jars are in canner. (Never pour hot water directly
onto raw-packed jars).
Boiling Water Bath

Start counting processing time after water returns to a full boil. Adjust processing time for altitudes over 1,000 feet.
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Boiling Water Bath

If processing foods for more than 30 minutes, water should be two inches over jars when process begins. If water stops boiling at any time during process, bring the water to a boil and begin the process over.
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Pressure Canning Processing
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Pressure Processing
Have 2 to 3 inches of water simmering or hot in canner.
Hot packed jars = simmering water Raw packed jars = warm to hot water
Place jars on rack in canner. Put lid on canner with weight off or petcock open.
Pressure Processing
Exhaust canner for 10 minutes. Close vent or petcock. Start counting processing times when correct pressure is reached. Adjust pressure for altitude, if needed. Turn off heat at end of processing. Let pressure drop to 0 psig naturally.
Pressure Processing
Wait two minutes after pressure drops to 0 psig. (For some canners, check that locks in handles are released.) Remove weight or petcock. Open canner. Watch steam! Remove jars to padded surface or rack. Cool jars 2 to 24 hours, undisturbed. Check that the jars have sealed.
MODULE 3
Canning High-Acid Foods
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MODULE 3: Units
Definition of a High-Acid Food Preparing Foods for Canning Acidifying Tomatoes Canning High-Acid Foods
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Definition of a High-Acid Food
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High-Acid Foods (pH < 4.6)

All fruits, except for:
figs tomatoes, and melons
Rhubarb Fermented pickles, such as sauerkraut Acidified foods, such as pickles and tomatoes
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Preparing Foods for Canning
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Selecting Fruits and Tomatoes for Canning

Choose firm, ripe products. Do not use overripe fruits. Gather or purchase only what you are able to can within 2 to 3 hours.
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Washing Fruits and Tomatoes for Canning

Dirt contains many microorganisms hardest to kill. Wash everything, even foods to be peeled. Use several water changes. Lift the food, do not soak.
Preventing Fruit Darkening

1 teaspoon (3000 mg) ascorbic acid added to one gallon of water Commercial ascorbic acid mixture Heating the fruit
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The following do not work as well:
Citric acid solution Lemon juice Sugar syrup Salt/vinegar solution
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Canning Liquids for Fruits

Sweet syrup, water or juice can be used. Sweet syrup:
Helps retain shape, color, and flavor of fruit. Not needed for safety Mix sugar with water or juice, heat to dissolve sugar. Proportions of sugar to liquid given in publications. Up to 1/2 the sugar can be replaced by corn syrup or mild flavored honey. (Use more corn syrup if bland.)
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Juice Packs:
Commercial unsweetened apple, pineapple, or white grape juice. Juice can also be extracted from fruit being canned or from the above fresh fruits. Extracting juice:
Thoroughly crush ripe, sound fruit. Heat to simmering. Strain.

Artificial Sweeteners:
Add just before serving Saccharin-based sweeteners turn bitter Aspartame-based sweeteners lose flavor
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Acidifying Tomatoes
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Acidifying Tomatoes
pH between 4.0 - 4.6 (borderline) Even if pressure processing, tomatoes must be acidified. For Pints:
1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid
For Quarts:
2 tablespoon bottled lemon juice or 1/2 teaspoon. citric acid
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Acidifying Tomatoes
Add directly to jar before filling. If too acid tasting, add sugar. Use 4 tablespoons vinegar per quart or 2 tablespoons per pint. However, flavor might be off.
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Salt
Salt is only used for flavor in canned tomatoes and vegetables. It can be omitted because does improve the safety of the final product.
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Heat canner with about six inches of water to simmering. Treat new lids. Wash jars. Select and wash high quality raw product.
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Fill jars either hot pack or cold pack:
hot pack (food and liquid heated before filling) cold pack (raw food put in jar and boiling liquid poured over it)
Leave appropriate headspace. Remove air bubbles.
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Wipe rim of jars. Adjust lids. Lower jars slowly into canner. Count processing time when the water returns to a boil. Remove jars to a padded surface. Cool away from drafts, 12 to 24 hours.

Check seals. Remove screw bands. Label. Store.
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Headspace
Space in the jar between the inside of the lid and the top of the food or its liquid. Check canning directions for that correct headspace for each food. Usually:
1/4 for jellied fruit products 1/2 for high-acid foods, such as fruits, tomatoes, and pickles 1 to 1-1/4 for low-acid foods
Headspace
Too little:
Food may bubble out during processing. Deposit on rim may prevent proper sealing.
Too much:
Food at the top is likely to discolor. Jar may not seal properly, because processing time not long enough to drive all the air from inside the jar.
Closing the Jars

Remove air bubbles. Re-adjust headspace if necessary. Wipe jar rims. Adjust two-piece lids, fingertip-tight.
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MODULE 4
Canning Low-Acid Foods
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MODULE 4: Units
Definition of Low-Acid Food Principles of Pressure Canning Pressure Canners Troubleshooting Storing Canner
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Definition of a Low-Acid Food
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Low-Acid Foods (pH >4.6)

All vegetables, except for rhubarb Meats Poultry Seafood Soups Mixed canned foods (low-acid + high-acid)
Principles of Pressure Canning
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Pressure Canning
Food is placed in a canning jar and heated to a temperature that destroys targeted microorganisms. Heat also inactivates enzymes that cause spoilage. Air is driven from the jar during heating. As the jar cools a vacuum seal is formed.
Pressure Canning
C. botulinum can grow in anaerobic environments, such as canned foods. Forms spores that require higher temperatures for destruction in a reasonable period of time -- usually 240F or above at sea level. 240oF can only be achieved under pressure (10.5 pounds at sea level)
Pressure Canning
Follow the directions exactly as outlined in a credible source. Changing the instructions could result in an unsafe product. No mashed foods can be safely processed. All foods must be peeled except for tomatoes. Apples must also be cored because the can core can contain hydrogen cyanide.
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Soups
Soups can be safely prepared. When filling the jar, fill the jar one-half full of solids. Fill the remainder with liquid.
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Pressure Canners
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Two Types of Pressure Canners

Pressure canner is:
Specially made heavy pot that has a lid that can be closed tightly to prevent steam from escaping.
Two types of pressure canners:

Dial-gauge canner (operate at 11 pounds pressure) Weighted gauge canner (operate at 10 pounds pressure)
Pressure Canners
Dial Gauge (11 pounds pressure)
Dial indicates pressure inside body of canner Must be checked for accuracy each year. More flexibility in altitude adjustments - small psig adjustments Has dead or counter-weight to close open vent for pressuring
Not to be used for indicating pressure
Pressure is increased or decreased by adjusting burner heat.

Pressure Canners
Weighted Gauge (10 pounds pressure)
Regulates pressure inside the canner. Open vent is the same one that pressure regulator fits. Will continue to allow some air to be released from canner during process. Cannot be tested for accuracy. Altitude adjustment requires increase of 5 psig pressure.
Pressure Canners
Weighted Gauge
One piece
Fitting for 5, 10, or 15 psig Do not use dead- or counter-weight from dial gauge canner or pressure cooker Mirro: jiggles 2 to 3 times per minute
Three piece
Number of pieces used determines 5, 10, or 15 psig Presto: rocks gently throughout entire process
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Pressure Canner -- First Use

Some parts may need assembling; see manufacturers directions. Become familiar with parts and their functions. Clean to remove manufacturing oils. Lightly coat the exposed gasket and lugs on the canner bottom with cooking oil. Before each use, clear and open vent pipes.
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Venting the Canner

Also called exhausting the canner As the water boils in the canner, the empty space becomes a mixture of steam and air. The temperature of a steam/air mixture is lower than the temperature of pure steam. Venting exhausts air so processing takes place in a pure steam environment
processing times for a pure steam environment
Venting the Canner

Some manufacturers of weighted gauge canners say venting is not necessary. USDA recommends venting all pressure canners Without proper venting, up to 30% of the sterilizing value of a 20-minute process may be lost.
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Venting the Canner

Steam must flow freely from the open ventport in the lid for 10 minutes prior to pressurizing.
After putting filled jars in the pressure canner, fasten the lid in place. Leave the ventport open.
Pipe where weighted gauge or deadweight will go
Turn the heat on high.

Venting the Canner

When water boils, steam will begin coming out of open vent. Wait until there is constant, strong funnel of steam, then start timing 10 minutes. At the end of the 10 minutes, place weight in place to start pressurizing the canner.
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Pressure Canner Processing
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Pressure Canner Processing

Use 1-inch headspace in jars.
A few products use 1-1/4 inches
Simmer 2 to 3 inches of water in canner.

Hot packed jars = simmering water Raw packed jars = warm to hot water
Place jars on rack in canner. Put lid on canner with weight off or petcock open.
Pressure Canning
Exhaust canner 10 minutes. Close vent or petcock. Start counting processing time when correct pressure is reached. Adjust pressure for altitude, if needed. Turn off heat at end of processing. Let pressure drop to 0 psig naturally.
Opening the Canner

Turn off heat at end of process Let jars cool in canner until pressure has dropped to 0 depressurized. Wait ten minutes after depressurized. Tilt canner before opening so steam is pushed away from your face. The steam, water, and jars in the canner will still be very hot, even bubbling or boiling. How to open varies depending on the type of pressure canner being used.
Opening a Dial-gauge Canner

Dial Gauge
Watch needle on dial. After it reads 0 psig, carefully remove the weight.
If there are piston locks in the lid or handle, see that they have also opened.
Wait 10 minutes, then open lid. Remove jars from canner.

Opening the Canner

Weighted Gauge Time the cooling process.
Heavy-walled older canners -- 30 minutes for pints; 45 minutes full of quarts Thinner wall, newer canners -- 20 to 30 minutes
If piston locks in the lid/handle, open. Remove the gauge. Wait 10 minutes, then open lid. Remove jars from canner.
Troubleshooting
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Testing Dial Gauges

Accuracy of gauge essential to safety of the canned food. Two ways:
Maximum thermometer Comparing to master dial gauge, such as Presto
1 pound error in a 20-minute process causes over 10% decrease in sterilizing value.
2 pound error a 30% decrease
Loss of Pressure
Drop in pressure during processing means the sterilizing value of the process will be decreased Foodborne illness and/or spoilage could result If pressure drops below target any time during the processing time, bring the canner back to pressure and start timing the process over from the beginning.
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Fluctuating Pressure
Large and/or quick variations in pressure during processing may cause loss of liquid from jars. If the variation is a drop in pressure after process has begun, the process must be restarted.
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Force Cooling Canners

Done by:

cooling the canner with running cold water opening the vent port before canner air cools to 0 psig covering with wet towels putting in cold air drafts
Food spoilage Unsafe food due to underprocessing Loss of liquid from jars Seal failures Warping of canner lid
Might result in:
Storing Canner
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Storing Canner
Wash and thoroughly dry canner, lid, and gasket. Do not put lid in water. Older canners -- remove removable petcocks or safety valves. Wash and dry. Reassemble. Clean openings by running clean pipe cleaner or thing strips of cloth through them. Store canner with crumpled clean paper or paper towels in it; do not fasten cover Wrap cover in paper and turn upside down on the canner bottom.
Canning Problems
Loss of liquid Imperfect seal Product dark at top of jar Cloudy liquid Undesirable color changes Sediment in jars Spoilage Floating Cloudy sediment in bottom of jar Separate of juice Poor flavor
So Easy to Preserve pp. 111-115
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MODULE 5
Pickling
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MODULE 5: Units
Types of Pickles Making Non-fermented Brined Pickles Making Fermented Making Fresh Pack Pickles Other Ingredients
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Types of Pickles
Brined Pickles
Fermented Non-fermented -- cured in brine several weeks.
Fresh Pack or Quick Process Pickles

Combined with hot vinegar and spices
Fruit Pickles
Whole or sliced fruits simmered in spicy, sweet-sour syrup
Relishes
Chopped fruits and vegetables cooked with seasonings and vinegar
Brined vs. Fermented Pickles

Brined
Cured in a brine (salt and water) for one or more weeks. Curing changes color, flavor, and texture. If not fermented, acid (vinegar) added later.
Fermented
Lactic acid produced during fermentation preserves product.
Curing vs. Fermenting

Curing:
Decreases the water activity
Fermenting:
Increases the pH
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Non-fermented Brined Pickles
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Non-Fermentation Brining
Quick and easy. Acid is added in the form of vinegar to prevent botulinum growth. May be brined a short time, to draw water from cucumbers. This allows cucumbers to absorb more pickling solution. To preserve vegetables for later use in pickling or other recipes.
Fermentation is prevented by using:
correct combination of salt and vinegar a very high salt brine
Desalt before use.
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Desalting or Freshening
Soak in equal parts of vinegar and water
OR Simmer in several changes of water and then soak for 12 to 14 hours.
These are only half-pickled:
Something else has to be done, such as adding vinegar
Often used with vegetables that do not ferment well because of their low sugar content (carrots, cauliflower, celery, corn, peas, and snap beans). Imparts a brined taste.
Steps basically same as fermentation, but must be desalted and prepared for eating or pickling at end. Salt-Vinegar Brining:
cucumbers, onions, peppers, carrots, cauliflower, celery, corn, peas, snap beans 4-1/2 cups salt, 1 pint vinegar, and 1 gallon water
High-Salt Brining
cucumbers, carrots, cauliflower, green tomatoes, onions, peppers, and snap beans 1-1/2 to 2-1/2 cups salt and 1 gallon water depending on vegetable.
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Fermented Pickles
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Changes during Fermentation

Carbohydrates
sugar acid
Color
bright green olive or yellow green
Tissue
chalky-white translucent
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Ingredients
Produce
Use fresh, tender vegetables and firm fruit. Use recommended pickling varieties. Use unwaxed cucumbers. Store produce in refrigerator or cool, wellventilated place if not used immediately. Wash produce in cold water and remove 1/16 inch slice from blossom ends from cucumbers.
Salt in Fermentation
Used to selectively control microorganisms. Allows lactic acid bacteria to multiply and produce lactic acid. Use pure granulated pickling salt.
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Salt in Fermentation
Do not use table salt.
Non-caking ingredients may cause cloudiness and interfere with fermentation Iodine may cause pickles to be dark
Do not use rock salt.

Not food grade
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Sauerkraut
Shred five pounds of cabbage at a time. Add three tablespoons of salt/five pounds. Pack in container so rim is four to five inches above cabbage. If juice not cover cabbage, add boiled and cooled brine (1-1/2 T salt/quart water). Weight down cabbage. Store at 70 to 75oF for 3 to 4 weeks.
Fresh Pack Pickles
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Fresh Pack Pickles

Covered with boiling hot pickling liquid (vinegar, spices, and seasonings) Sometimes brined for several hours, drained, and then covered with pickling liquid. Must be processed in a boiling water bath. Better flavor if stand for several weeks.
Vinegar
Use cider or white vinegar or 5% acidity (50 grain) Grain = 10xs number of grams of acetic acid/100 ml vinegar
40 grain = 4 grams/100 ml
Difficult to know activity in homemade vinegar

Vinegar
Cider vinegar -- good flavor and aroma White distilled vinegar -- for light colored fruits and vegetables for clear color.
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Flavored Vinegar
Only use glass containers. If use screw caps, wash in hot soapy water, rinse, and scald in boiling water. Allow 3 to 4 sprigs per pint (2 cups) vinegar Use very fresh herbs for best flavor. If use dried use 3 tablespoons only. Keep for up to three months in cool storage.
Other Ingredients
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Sugar
Use white granulated or brown (for color). Use honey, corn syrup and saccharin only if specified in recipe (can cause off-flavors).
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Spices
Use fresh for best flavor. Use whole spices tied in spice bag (ground spices can cause cloudiness). If you must use substitute, use:
1/2 as much dry 1/8 as much ground
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Firming Agents
Lime -- calcium hydroxide Alum -- aluminum sulfate, aluminum potassium sulfate
Makes pickles crisp Not need if good quality ingredients and up-todate methods are used
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Water
Use soft water for brining
Hard water may interfere with formation of acid and prevent pickles from curing properly.
Soft water:
Boil water for 15 minutes. Remove from heat, cover. Let stand for 24 hours. Remove scum from top. Slowly pour off water so sediment is not disturbed.
Water
Iron - discoloration Calcium - shriveling
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Lime
Use only lime that is food grade. Food grade lime may be purchased in grocery stores as pickling lime. Do not use agricultural, burnt or quick lime
not calcium hydroxide not food grade
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Lime
Lime binds with pectin substances to form insoluble calcium salts Problem: if not properly used, can raise pH of final product so that it is no longer safe.
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To Use Lime Properly

Soak cucumbers in lime water solution from 12 to 24 hours. Follow strict rinsing procedure. Excessive lime must be removed to make safe pickles.
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Removing Excess Lime

Drain lime-water solution. Rinse cucumbers. Soak in fresh water for 1 hour. Repeat rinsing and fresh water soaking step 2 more times.
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Alum
Can be used in fermented pickles, but is not necessary. Can cause digestive disturbances if too much is used or it remains in the cucumbers.
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Utensils for Brining

Stainless steel - expensive Crock or stone jar Unchipped enamel-lined pan Large food-grad plastic jars Large glass jars Weight to hold vegetables in brine (heavy plate or plastic bag filled with brine)
For Heating
Use utensils of unchipped enamelware, stainless steel, aluminum or glass. Do not use copper, brass, galvanized or iron utensils.
Reaction with acids or salts that causes color changes or formations of undesirable compounds
Use wooden or stainless steel spoons.

Steps in Fresh Pack Pickling

Soak in ice water, boiling water or simmer in water or pickling liquid. Drain. Pack in jars. Cover with hot pickling liquid. Process.
Processing
Destroys organisms that cause spoilage and inactivates enzymes that can affect color, flavor, and texture. If no time is given, process for 10 minutes. To help prevent softening in cucumber pickles:
Pack room temperature product Cover with 165F to 180F liquid. Process at 180F for 20 minutes.
Remedies for Pickling Problems

Soft or slippery pickles Strong, bitter taste Hollow pickles Shriveled pickles Scum on the brine surfaces when curing cucumbers.
So Easy to Preserve pp. 184-185
MODULE 6
Jellied Products
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MODULE 6: Units
Types of jellied products Principles of Jelly Making Jelly-making Equipment Preparing Fruit to Make Jelly Making Jelly with No Added Pectin Making Pectin Added Jelly
MODULE 6: Units
Making Jelly without Added Sugar Making uncooked Jams and Jellies Making Microwave Jellies Filling and Processing Jars Storing Jellied Products Using Other Sweeteners to Make Jellied Products Jellied Product Problems
175
Types of Jellied Products
176
Jellied Products
Jelly -- firm gel from juice Jam -- sweet spread - crushed fruit Preserve -- whole fruit pieces - uniform size Conserve -- nuts - 2 or more fruits, raisins, coconut
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Jellied Products
Marmalade -- Citrus added Fruit Butter -- Spread - fruit pulp Fruit Honey -- Consistency of honey - from juice Fruit Syrup -- Sweet thickened juice
Classifications of Jellied Products

No pectin added
Also called long-boil Requires full sugar
Pectin added
With full sugar With reduced sugar With no sugar Uncooked = freezer jams
Principles of Jelly Making
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Gel Formation
Fruit Sugar - Pectin - Acid
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Ingredients
All four needed to form gel. Fruit
Flavor Some or all pectin 1/4 slightly under-ripe to 3/4 ripe Only ripe fruits are canned and frozen
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Ingredients
Sugar
Cane or beet sucrose
No dextrose
Preservative effect Flavor (sweetness) Too much sugar for amount of pectin: weak gel Too little: tough Best concentration of solids is 65% Can use corn syrup or honey but...
Ingredients
Pectin
Occurs naturally in fruit (heat activates). Concentrated in skins and cores. Amount varies with fruit and maturity. O.5 to 1.0% pectin produces good gel. Powdered and liquid pectins are not interchangeable.
Ingredients
Overcooking destroys. Commercial pectin is made from apples or citrus.
185
Ingredients
Acid
pH of 3.2 gives good gel, if ratio of pectin and sugar is also just right. Higher in under-ripe and tart fruits. Flavor (tartness). Helps control crystals during storage. Added with commercial pectin lemon juice, vinegar, citric acid, lactic acid, tartaric acid.
Acid Test
Mix together and taste:
1 teaspoon lemon juice 3 tablespoons water 1/2 teaspoon sugar
Taste your fruit juice. Should be equal in tartness.
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Pectin and Gel Formation

Optimum Pectin Concentration = 1.0%
Optimum Sugar Concentration = 67.5% Optimum pH Value = 3.2
188
Pectin Molecule
Threadlike carbohydrate molecule made up of galacturonic acid
derivative of galactose
Negatively charged ions along the molecule repel each other, keeping molecules apart in natural state.
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Forming a Gel
Molecules must crossbond. When acid is added/present:
H+ ions attach to O- ions. Molecules crossbond because no more negatively charged ions to repel each other. Water is tied up among the bound pectin molecules.
Forming a Gel
When sugar is added:
Acts as a dehydrating agent Attracts (binds) additional water so less is available to pectin
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Tests for Pectin Content

Cooking Test
1/3 cup juice + 1/4 cup sugar Heat, stir, dissolve sugar Boil rapidly until it sheets from spoon Pour in bowl or jelly glass and cool If cooled mixture is jelly-like, it will gel
192

Alcohol Test
1 teaspoon juice 1 T rubbing alcohol Gently stir or shake in closed container Solid jelly-like mass forms if enough pectin to gel
Can pick up with fork
193

Jelmeter (for making cooked jelly)
Calibrating glass tube
Capillary
Measures distance juice flows in tube in 1 minute Calibration indicates if pectin must be added, or if too much pectin must be diluted with water If enough pectin for a gel, tube also indicates how much sugar to add per cup of juice
Jelly-Making Equipment
195
Equipment
Measuring equipment Bowl for sugar
Heavy, metal saucepan -- large enough for
boiling mix
Metal spoons Ladle Jar funnel
Equipment
Jars and lids Boiling water canner with rack Jar lifter
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Other Possible Equipment

Scales Sieve, food mill, fruit press Jelly bag Thermometer -- jelly or candy Jelmeter
198
Preparing Fruit to Make Jelly
199
Preparing the Fruit

Approximately 1 pound prepared (washed, trimmed, cut) fruit = 1 cup juice. Use fruit immediately.
Do not refrigerate longer than one day.
Discard over-ripe or rotten fruit. Use 1/4 underripe fruit and 3/4 just-ripe fruit, if no pectin is used.
Preparing the Fruit

Wash fruit, lifting out of water. Do not soak. Remove stems and blossoms. Do not remove skins, core, or pits (high pectin concentration). Cut as recipe indicates.
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Extracting the Juice

Place prepared fruit and cold water in saucepan (soft berries can be crushed and no water added). Bring to boil on high heat. Reduce heat.
202
Extracting the Juice

Cook until fruit is soft.
Grapes, berries:
10 minutes
Apples, hard fruits:

20-25 minutes
Do not overcook
Destroys pectin, color, and flavor
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Strain through damp jelly bag

Can use fruit press before straining Cover jelly bag and bowl while dripping to prevent contamination
204
With or Without?
Without Added Pectin:
Long boiling time with fruit and sugar Less added sugar Loss of flavor from long boiling
With Added Pectin:

Greater yield from measure of fruit Fresher fruit flavor, but some flavor may be masked Better color Less chance of failure
Commercial Pectin
Regular
Available in liquid and powder forms Higher yield per measure of juice Use fully ripe fruit Use more sugar, so fruit flavor may be masked Do not have to cook fruit to extract juice Do not need to test for pectin or acid Shorter cooking time
Commercial Pectins
No doneness tests
Time cooking carefully Uniform results, quality
Store finished gel in cool, dry place

Use within 1 year
Powdered and liquid pectin are not interchangeable in recipes

Making Jelly with No Added Pectin
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Jelly With No Added Pectin

Bring extracted juice to boil (6 cups max) Add sugar immediately; stir until dissolved
Gives time for inversion of sugar by acids in the fruit, and less danger of crystallization If no recipe or jelmeter is available, try 3/4 cup sugar per 1 cup juice
Inversion
Splitting sucrose into fructose and glucose
Jelly With No Added

These sugars have a different shape than sucrose and thus do not fit the slots available when the sucrose molecules begin to align to form crystals.
Cook rapidly
Long cooking destroys pectin
Test for doneness

Test for Doneness

Temperature
Cook to 220F or 8F above boiling point of water Test the thermometer with boiling water prior to cooking jelly
211
Test for Doneness

Sheet Test
Dip cold metal spoon in to boiling jelly Hold spoon out of steam Drops should sheet together
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Test for Doneness

Refrigerator/Freezer Test
Place small amount on plate Place in freezer for a few minutes Check for gel
213
Making Jelly with Added Pectin
214
Pectin Added Jelly

Can use liquid or powdered pectin. Follow package instructions.
Pectins differ when sugar and pectin are added
Cooking is timed; no doneness tests are used.
215
Making Jelly without Added Sugar
216
Jellied Products without Added Sugar

Thickened or gelled by:
Special pectins
Low methoxyl (calcium bonds)
Vegetable gums Gelatin Long boiling to concentrate product They lack the structural, preservative and flavor effects of sugar.

Artificial sweeteners can not be interchanged for sugar in recipes
Must use special recipe Read labels carefully - some lose sweetening power after heating or storage Sucralose new possibility
Follow processing and storage directions on box or in recipe


Modified Pectins - Sure-Jell Light
Uses 1/3 less sugar Must use sugar
Low-Methoxyl Pectin
Metal ions required
Ca++ or Mg++
Some hard to dissolve May can or freeze Inconsistent results with early ones; newer better.

May use sugar substitutes or sugar to sweeten
Vegetable Gums - Slim Set

Thickened, not pectin gel May use sugar, honey, or sugar substitute Cannot always freeze or heat process
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Making Uncooked Jams and Jellies
221
Uncooked Jams and Jellies

Must use:
Fresh or frozen fruits or juices
Canned do not give good product
Commercial pectin
No heat to activate naturally present pectins
More sugar
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Uncooked Jams and Jellies (contd.)

Storage
Must be stored in refrigerator (up to 3 weeks) or freezer (up to 1 year) Do not store at room temperature - will mold and ferment Freezer storage best for color and flavor retention Do not place in freezer until gel forms (24 h) Use within a few days after opening (will start weeping)
Making Microwave Jellies
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Microwave Jellies
Do not always save time. Use recipe designed for microwave technique.
Best if developed for that specific microwave
Use deep bowl since product tends to boil over easily. May need to experiment.
Filling and Processing Jars
226
Preparing Jars
Best to use half-pint or pint jars. Wash jars in hot, soapy water and rinse. Cover jars with water, bring to a boil and boil 10 minutes.
The boiling water canner works well for this.
Keep the jars in hot water (or warm) until ready to fill.
If altitude >1000 feet, add 1 minute of boiling time for each 1000 feet.
Preparing Lids
Follow manufacturers directions -- they vary. Some: cover with water, bring to boil and let stand at least 1 to 3 minutes. Others: cover with water, bring to simmer only, keep warm until ready to use.
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Filling Jars
Skim foam quickly). Pour boiling product into hot, sterilized half-pint jars. Leave headspace of 1/4 inches. Wipe rim. Close with lid and screw band. Process to prevent mold growth.
Processing Jars
Place jars on rack in canner filled with boiling water.
Water should cover jars by 1 to 2 inches.
Cover canner. Return to boil; boil for 5 minutes.

10 minutes if jars are not presterilized
Remove jars to protected surface.

Processing Jars
Cool away from drafts for at least 12 hours. Do not disturb or move for at least 12 hours of gel may break. NOTE: USDA does not recommend inverting jars or paraffin seals.
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Storing Jellied Products
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Storage
To avoid breaking gel, dont move for 12 hours. Check seal. Remove screw bands. Wash off jar and lid if needed. Label. Store in cool, dry, dark place. Short storage time is best.
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Using Other Sweeteners
234
Other Sweeteners
Honey
Substitute up to 1/2 sugar
With Any Added Pectin:

Substitute up to 2 cups sugar per large batch. Up to 1 cup in recipes yielding 5 to 6 cups.
235
Other Sweeteners
Corn Syrup
Up to 1/4 of sugar in jelly Up to 1/2 of sugar in others
With Added Powder Pectin:

Up to 1/2 sugar in any
With Added liquid Pectin:

Up to 2 cups of sugar/batch
Jellied Product Problems
237
Tips for Success

Use research-based recipes. Follow boiling times exactly. Measure carefully. Dont alter sugar or pectin. Dont double recipes. Use large enough saucepan. Cool as quickly as possible after canning process do not force cool.

Jelly:
Crystals Bubbles Too Soft Syneresis/weeping Dark Color Cloudiness Fermentation Mold Stiff or Tough
Syneresis:
From warmth or acid

Preserves:
Shriveled fruit Off-flavor Tough Sticky, gummy Dark Loss of color Fermentation or mold
Re-Making
Jam/jelly with liquid pectin
Batch sizes as above. Must add sugar, lemon juice, and pectin.
Procedures vary with cooked and uncooked jam/jelly. Remember, all cooked jam and jelly must be reprocessed for shelf storage.
MODULE 7
Salting and Brining
242
MODULE 7: Units
Principles of Salting and Brining Salting Methods Brining Methods Salt
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Principles of Salting and Brining

Addition of salt to preserve vegetables.
244
Salting Methods
Method 1
Small amount of salt Cabbage sauerkraut
Method 2
Large amount of salt Make product with strong salty taste
245
Brining Methods
Method 3
Weak salt brine plus vinegar
Method 4
Strong salt brine plus vinegar
246
Salt
247
Salt
Do not use table salt because contains an anti-caking agent. Coarse salt is unsuitable dissolves slowly and cannot be distributed as evenly.
248
Salt Table
Relationship between the weight of the salt (pound or ounce) and the volume (cup, tablespoon, or teaspoon) Salt tables available for:
Equivalent weights and volumes Amount of salt to add to fresh vegetables Amount of salt to prepare brines of different strengths
MODULE 8
Drying Foods
250
MODULE 8: Units
Principles of Drying Drying Methods Drying Equipment Drying Foods
251
History of Drying
One of the oldest methods of food preservation. Practiced by nomadic peoples of the Middle East and Asia Dried foods are light, take little space, and dont need refrigeration. Dried foods are ideal for traveling-camping, backpacking.
Principles of Drying
253
How Drying Preserves Food

Drying removes moisture from food so bacteria, yeasts, and molds cannot grow and spoil the food. Drying also slows the action of enzymes, but does not kill them.
254
Drying Methods
255
Methods of Drying
Sun or Solar Drying Vine Drying Room Drying Oven Drying Dehydrators
256
Sun Drying
Temperature 85oF or higher Low humidity Several days of sunny weather 2 drying racks or screens on blocks Cover for the foods at night
257
Solar Drying
Uses a specially designed dehydrator to increase temperature and air current to speed up sun drying. Solar dryers use a reflectant, such as aluminum foil or glass, to increase the suns temperature. Air vents at each end increase the flow of air. Get directions for making a solar dryer from your county Extension Agent.
Vine Drying
Pasteurization Sun-dried fruits and vine-dried beans need treatment to kill insects/eggs. Freezer Method -- seal food in freezer bags. Place in freezer at 0oF or low for at least 48 hours. Oven Method -- place food in single layer on tray. Heat in 160oF oven for 30 minutes.
Room Drying
Foods that can safely room dry:
Herbs Nuts in shell Partially dried high acid and high sugar foods, such as apple rings, can be finished by room drying Chili peppers
260
Room Drying Tips

Warm air (80oF or above) with air circulating (might need a fan)
Sunny kitchen. Prevent moldy
Dry on trays 5-6 inches between Cover trays to protect from insects
261
Oven Drying
Little or no investment in equipment Not dependent on weather Ovens can dry most foods. Oven must be set to 140oF
262
Drying Equipment
263
Electric Dehydrator Features

Double wall construction; metal or high grade plastic Enclosed heating elements Enclosed thermostat with dial control, from 85160oF Timer Fan or blower 4 to 10 open mesh trays-sturdy, easy-wash, plastic UL seal of approval -- warrantee and service
264
Equipment for Drying

Sharp paring knife Collander/Steamer Cutting board Vegetable peeler Food processor/vegetable slicer Blender Measuring utensils
Drying Foods
266
Preparation
Select high quality produce Wash and core Leave whole, half, or slice in equal pieces Select an appropriate pretreatment Whichever drying method you use, be sure to place in a single layer on the drying trays. Pieces should not touch or overlap. Follow directions for your drying method until dry.
Pretreatments
Fruit
Sulfuring Ascorbic Acid Fruit Juice Dip Honey Dip Syrup Blanching Steam Blanching
Vegetables
Blanching
Testing for Dryness

Vegetables
Brittle Flake when crushed
Fruit
No visible moisture Pliable, but not sticky or tacky Folded in halfdoesnt stick to itself Berries should rattle
Packaging and Storing

Cool 30-60 minutes Pack loosely in plastic or glass jars Seal containers tightly Store in cool, dark place Dried fruit needs conditioning (allow fruit to stand for 7-10 days, shake daily) Check moisture condensation!
Using Dried Foods

Dried fruits are delicious as a snack (try making some dried fruit leather) or in many prepared dishes. Dried vegetables are also good in recipes when re-hydrated. Dried fruits and vegetables are a good way to store emergency food.
MODULE 9
Freezing
272
MODULE 9: Units
Principles of Freezing Freezers Packaging Materials Freezing Foods Shelf-life of Frozen Foods Emergencies
Principles of Freezing
274
Principles of Freezing
Does not sterilize food. Extreme cold (0oF or colder):
stops growth of microorganisms and Slows chemical changes, such as enzymatic reactions.
275
Advantages of Freezing
Many foods can be frozen. Natural color, flavor, and nutritive value retained. Texture usually better than other methods of food preservation. Foods can be frozen in less time than they can be dried or canned.
Advantages of Freezing
Simple procedures. Adds convenience to food preparation. Proportions can be adapted to needs unlike other home preservation methods. Kitchen remains cool and comfortable.
277
Disadvantages of Freezing
Texture of some foods is undesirable because of freezing process. Initial investment and cost of maintaining freezer is high. Storage space limited by capacity of freezer.
278
How Freezing Affects Food

Chemical changes
Enzymes in vegetables Enzymes in fruit Rancidity
Texture Changes
Expansion of food Ice crystals
279
Freezers
280
Freezer Selection
Consider:
Size Shape Efficiency Defrosting features Available floor area Amount of freezer space needed
Freezer Selection
What size?
General Rule
Allow 6 cubic feet of freezer space per person (3 cubic feet per person might be adequate if other methods of food preservation are used).
Standard Freezer
Capacity -- 35 pounds of frozen food per cubic foot or usable space.
282
Types of Freezers
Upright
6 to 22 cubic feet Convenient Uses small floor space Easy to load and unload
283
Types of Freezers
Chest
6 to32 cubic feet Takes more floor space More economical to buy and to operate than upright Loses less air when opened
284
Types of Freezers
Refrigerator - Freezer Combination
2 to 6 cubic feet Be sure can set temperature at 0F or colder Freezer can be above, below, or beside refrigerator area Other features
Self defrosting or manual defrost Receptacle clips - prevent accidental disconnecting Door locks and drains for defrosting
Location and Placement of Freezer

Place in convenient, cool, dry, wellventilated area. Do not place by stove, range, water heater or in the sun. Do not push flush against wall. Leave space for air circulation and cleaning. Be sure freezer is level.
Packaging Materials
287
Packaging Materials
Moisture-vapor resistant Durable and leak-proof Not become brittle and crack at low temperatures. Resistant to oil, grease, or water Protects foods from absorption of off-flavors or odors Easy to seal and mark
288
Types of Packaging Materials

Rigid Containers
Plastic freezer containers Freezer boxes with liners Coffee canisters Wide mouth canning/freezing jars
Good for liquids, soft, juicy, or liquidpacked foods May be reusable Hold their shape and can be stored upright
Types of Packaging Materials

Non-Rigid Containers
Bags Wrappings - cellophane, heavy-duty aluminum foil, polyethylene, laminated paper
Good for firm, non-juicy foods
290
Freezing Foods
291
General Freezing Instructions

Selection
Freezing does not improve quality. Choose the highest quality available. Freeze promptly. Remember some foods do not freeze well.
Preparation
Work under sanitary conditions. Follow recommended procedures.
Packing Foods to be Frozen

Cool food before freezing.
Ice bath
Pack in serving size quantities.

Usually up to 1 quart
Pack foods tightly. Allow for some headspace.

Vegetables like broccoli and asparagus, bony pieces of meat, tray packed foods, and breads, do not need any headspace.
Packing Foods to be Frozen

Press all air from bagged foods, seal bags by twisting and then folding over loose edge (gooseneck). Secure with string, twist-tie or rubber band. Use tight lid on rigid containers and keep sealing edge clean. Use freezer tape on loose fitting covers.
Washing Fruits and Vegetables

Wash fruits and vegetables in warm water before freezer. The only exception to this rule is that blueberries should not be washed before freezing.
295
Labels
Name of product Added ingredients Form of food: halves, whole, or ground Packing date Number of servings or amount
296
Freezing
Freeze foods at <0F (set freezer at -10F at least 24 hours before freezing foods). Freeze foods immediately. Do not overload freezer with unfrozen food. Freeze amount that will freeze in 24 hours - 2 to 3 pounds of food per cubic foot. Pack already frozen foods together so they do not thaw.
Freezing
Place unfrozen foods in contact with surfaces and in coldest parts of freezer. Leave space so air can circulate. When food is frozen, organize freezer into types of food. Arrange frozen foods so that the foods frozen longer can be used first. Keep a current frozen foods inventory. Check freezer temperature periodically.
298
Sweetened Packs for Fruit

Syrup Pack
Better texture Not needed for safety Fruits should be covered with syrup
Place crumpled water-resistant paper in top of container
299
Sweetened Packs for Fruit

Sugar Pack
Soft sliced fruits (strawberries, peaches, etc.) make on syrup when mixed with the right proportion of sugar. Layer fruit and sugar. Allow it to stand for 15 minutes.
300
Unsweetened Packs for Fruit

Dry Pack
Good for small whole fruits such as berries that do not need sugar. Simply pack into containers and freeze. Can freeze on a tray first, so pour easily.
Pectin Syrup
Good for strawberries and peaches. Mix 1 pkg. powdered pectin and 1 cup water. Bring to boil, boil 1 minute. Remove from heat, cool, and add 1-3/4 cups more water.
Unsweetened Packs for Fruit

Water or Unsweetened Juice Packs
Texture will be mushier. Color poorer. Freezes harder, takes longer to thaw.
302
Packs for Purees or Juices

Pack as is, with or without sugar. Add ascorbic acid if light-colored.
303
Artificial Sweeteners
Can be used in the pectin syrup, juice, or water packs. Or could be added just before serving Do not help with color retention or texture, like sugar does. Use amounts on product labels.
304

The following work well:
1 teaspoon (3000 mg) ascorbic acid to one gallon of water Commercial ascorbic acid mixture Heating the fruit
The following do not work as well:

Citric acid solution Lemon juice Sugar syrup Salt/vinegar solution
Preventing Discoloration during Freezing

Ascorbic Acid
Is the most economical. Use powdered or tablet form. 1/2 teaspoon powdered ascorbic acid = 1500 mg Crush tablets well. Use amount specified for each fruit. In syrup or liquid packs, add powder to liquid.

In sugar or dry packs, dissolve 2 to 3 tablespoons in cold water and sprinkle over fruit. For crushed fruit, purees or juices, mix with fruit about 1/8 teaspoon per quart.
Ascorbic Acid Mixtures

Follow package directions
307

Citric Acid or Lemon Juice
Not as effective May mask flavors
Steaming
Best for fruits that will be cooked before use Follow directions in freezing publications
308
Freezing Vegetables
Select young, tender, high-quality vegetables. Sort for size and ripeness. Wash and drain before removing skins or shells. Wash small lots at a time, lifting out of water. Do not soak. Work in small quantities, preparing per instructions.
Preventing Flavor and Color Changes in Vegetables

Water blanching Use 1 gallon water per pound of vegetables. Place vegetables in blanching basket. Lower into vigorously boiling water. Cover and begin timing.
310
Blanching Vegetables
Steam Blanching
Use kettle with tight lid and basket. Put 1 to 2 inches of boiling water in the bottom of pan. Vegetables should be in a single layer in basket. Start timing when covered. Takes 1-1/2 times longer than water blanching.
Blanching Vegetables
Microwave Blanching (not recommended)
Enzymes might not be inactivated. Does not save time or energy. Use specific directions and blanch small quantities at a time. After blanching, cool immediately in cold water. Change water frequently.
Types of Pack for Vegetables

Dry Pack
Pack after blanched, cooled, and drained. Pack quickly, excluding air.
313
Types of Pack for Vegetables

Tray Pack
After draining, spread in a single layer on a shallow pan. Freeze firm. After first hour, check often. Pack quickly, excluding air.
Freezing Meats and Poultry

Keep meat or poultry and everything they touch as clean as possible. Keep cold until frozen. Never stuff poultry before freezing. Store-bought meats must be over-wrapped. Freeze meats and poultry using the drugstore or butcher wrap (drugstore wrap preferred except for irregular meat cuts).
315
Freezing Fish
Pre-treat as directed to control rancidity, flavor changes or loss of liquid. Package using one of the following:
Lemon-gelatin glaze Ice glaze Water
316
Lemon-gelatin Glaze
Mix 1/4 cup lemon juice and 1-3/4 cups water. Dissolve 1 packet unflavored gelatin into 1/2 cup of this mixture. Heat remaining mixture to boiling and add dissolved gelatin. Cool, dip fish, wrap and freeze.
Freezing Prepared Foods

Many can be frozen. Follow directions in a credible freezer publication.
318
Foods that Do Not Freeze Well

Cabbage, celery, cress, cucumbers, endive, lettuce, parsley, radishes White potatoes Cooked macaroni, spaghetti, rice Egg whites Meringue Icings made from egg whites Cream or custard filling Milk sauces Sour cream Cheese Mayonnaise or salad dressing Gelatin Fruit jelly Fried foods
319
Thawing Foods for Serving

Fruits
Best if served with ice crystals present. Thaw:
In refrigerator -- 6 to 8 hours per pound of fruit in syrup At room temperature -- 1 to 2 hours per pound At room temperature in cool water -- 1/2 to 1 hour per pound In microwave oven - follow manufacturers instructions.

Dry sugar packs thaw faster than syrup packs. Unsweetened packs thaw the slowest. When used in recipes, allow for added sugar and more juice.
321

Vegetables
Cook without thawing except partially thaw corn-on-the-cob and leafy greens.
322

Meat, Poultry, and Fish
Can be cooked when thawed or frozen (might 1-1/2 times longer if cooked frozen). Thaw:
In refrigerator In microwave oven (follow manufacturers directions) In cold water (keep water cold)
Shelf-Life of Frozen Foods
324
Vegetable Storage
Temperature 0F 5F 10F 15F 20F 25F 30F Length of Storage 1 year 5 months 2 months 1 month 2 weeks 1 week 3 days
325
Emergencies
326
Freezer Emergencies
If power will be off, set freezer controls to 10F to -20F immediately. Do not open door. Foods stay frozen longer if freezer is full, well-insulated, and in cool area.
Full freezer -- keeps 2 to 4 days Half full freezer -- 24 hours
Freezer Emergencies
If power interruption will be longer than 1 to 2 days, use dry ice:
50 lbs -- keeps full 20 cubic foot freezer below freezing for 3 to 4 days 50 lbs -- keeps half-full freezer for 2 to 3 days
Keep dry ice on boards or heavy cardboard on top of food. Do not touch dry ice. Do not open freezer. Ventilate room.
Refreezing Thawed Foods

Texture will not be as good. General rule:
Refreeze if freezer temperature is 40F or colder or if ice crystals are still present.
329
Best Advice for Freezing

Freeze foods quickly.
Set freezer temperature at -10F 24 hours before freezing foods. Spread packages out until frozen, then stack.
Hold at 0F or colder for best quality.
330
Module 10
Curing Meats and Sausage Making
331
Further Processing of Meats

Fletcher Arritt, Ph.D. Fletcher_Arritt@ncsu.edu 919.513.0176 Dr. Dana Hanson Dana_Hanson@ncsu.edu
Sausage Identification
333
History of Sausage Making

Latin word salsus means salted. Chopped meat preserved by salting. Production and consumption of sausages dates back 3,500 years.
334
What Makes Sausage Unique?

Cooking method pH Moisture content Salt level Unique spices and ingredients Meat source Packaging method
Sausage Classifications
Fresh Uncooked, smoked Cooked Cooked, smoked Dry and semi-dry (fermented) Specialty
Fresh Sausage
Uncured, comminuted, seasoned Cook before serving Refrigeration/freezing required Type of Sausage:
Breakfast sausage (link or patty) Bratwurst Chorizo Italian
Fresh Sausage
Chorizo
Bratwurst
Fresh Sausage
Uncooked, Smoked Sausage*

Fresh, cured or uncured, encased, smoked Cook before serving Smoking imparts special flavor Types of sausage: Teewurst Mettwurst Old WorldKielbasa * USDA does not permit this style of product in the U.S.
Uncooked, Smoked Sausage
German Metwurst
Curing
The addition of nitrate or nitrite Usually done with sodium or potassium salts Limit is 500 ppm nitrate and 200 ppm nitrite Needed for color and antimicrobial activity
341
Cooked Sausages
Cured or uncured, comminuted, not smoked. Served cold. Types of Sausage:
Liver sausage Cooked bratwurst
342
Cooked Sausages
343
Cooked, Smoked Sausages

Cured, comminuted, encased, smoked, cooked Requires no cooking before serving, but usually heated Types of Sausage:
Frankfurters Bologna Knockwurst Polish
Cooked and Smoked Sausage

Mortadella and bologna
Frankfurters and hot dogs

Dry and Semi-dry Sausage

Cured, fermented, dried, may be smoked Served cold Fermented product Inoculate with starter cultures Low moisture or water activity
346
Dry and Semi-Dry Sausages

May use one or more strains of Pediococcus cerevisiae Micrococcus aurantiacus Lactobacillus planetarium Sugar is added to the formula Lactic acid produced pH: Semi-dry: 4.8 - 5.1; Dry: 5.3 - 5.4 Moisture: Semi-dry -- 50 %; Dry: -- 35%
Dry and Semi-Dry Sausages

Some sausages formulations may include mold cultures for the development of unique flavors Types of Sausage: Summer Sausage Salami Lebanon Bologna
348
Dry and Semi-Dry Sausage
349
Specialty Sausages
Cured or uncured, rarely smoked Served cold Types of Sausage: Head Cheese (Souse) Loaves Scrapple and Liver Pudding Jellied products
Specialty Sausage
Liver pudding Loaf products

What are the Bad Bugs?

Salmonella undercooked meats Clostridium perfringens risk during cooling Clostridium botulinum canned, cooked and vacuum packaged meats (w/o nitrite) Staphylococcus aureus risks during cooling Listeria monocytogenes risk is high in RTE meats
352
Salmonella
Non-sporeformer, infectious
Intestinal tract of animals

More than 2,000 serovars known Low pH prevents growth Survives freezing and dehydration Killed by mild heat
353
Clostridium perfringens
Sporeformer, toxicoinfectious disease Soil, intestinal tract of animals, meat, vegetables, spices Anaerobic Optimum growth 43-45C (109113F) Very rapid growth in food at optimum temperatures
Clostridium botulinum
Sporeformer, toxigenic Soil, marine sediment, vegetables, seafood Anaerobic No growth below pH 4.6 Spores are extremely heat resistant
355
Staphylococcus aureus
Non-sporeformer, toxigenic Human skin or nasal passages Resistant to high salt Relevant for dry sausages and jerky-type products Cells killed by mild heat Enterotoxin very heat stable needs > 106 cells to produce toxin in food
Listeria monocytogenes
Non-sporeformer, infectious Animals, humans, environment (ubiquitous) Low pH prevents growth Survives dehydration and freezing Concern in ready-to-eat products Biofilm formation Grows at refrigeration temperatures Susceptible population:
pregnant women immunocompromised individuals
MODULE 11
Home Food Preservation Education
358
Module 11: Units

Resources for Educators Training Curricula Risk Identification
359
Resources for Educators

Home Food Preservation Desk Reference Home Food Preservation Educator Slide Set
The slide set contains 363 slides that can be used by food safety educators to review and update their knowledge about current home food preservation practices.
360
Training Curriculum
Prepared by:
Renay Knapp, Henderson County Tracy Davis, Rutherford County Cathy Hohenstein, Buncombe County Julie Padgett, McDowell County Sue Estridge, Madison County Sandi Sox, Polk County
www.foodsafetysite.com/consumers/training/homepreservation.html
361
Training Curricula
Educator Training Tools
Program Planning Guide-- guidelines for setting up a program Slide Set -- Instructional slide set Evaluation Tool
Participant Handouts
Canning Pickles Jams and Jellies Freezing Drying
Risk Identification
363
Risk Identification
What are the risks associated with the final product? What are the risks associated with the process? Will storage matter? Is this a safety or a quality issue?
Questions from consumers

Can I safely can lard?

I opened a jar of tomatoes that I canned last summer and they are not THAT spoiled. Can I heat them up, boil them, and still eat them? Theyre not THAT spoiled

I was told that vegetable oil on the rim of the jar lids would help to make a seal if they are old and have dried up. Will it work?

Every time I can asparagus, they turn out mushy, how can I get a crisp product? Can you pickle them?

Can you pickle corn, and if so, how?

Im afraid of pressure canning. I can my green beans using the boiling water method just like my mother did -- how long do you boil to make them safe? It has worked for years and we have never become ill

Can you make jelly out of apple peels and cores? We like to use all of the apple with no waste.

Can I use lime from my yard in my pickles?

I have just completed a hot water bath on my green beans and noticed several jars did not seal. What can I do? I processed them for 5 hours.

I am pressure processing green beans and the power has gone off. What do I do?

How do I cook a fruit cake in a pressure canner?

Can I freeze persimmons, whole, untreated?

I have canned venison from 1982 in my basement. Is it still safe to eat?

Home Food Preservation Agents

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Home Food Preservation 101

Prepared: June 2009

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1

Why are We Canning in the 21st Century

Home Food Preservation -- Module 1

Canning History Lesson

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1

Basics havent changed drastically

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1

Commercially Canned Foods

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1

improperly canned green beans. 2007

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1

Home Food Preservation -- Module 1