It’s So Easy to Preserve!
Summer Food Preservation Rally
May 21, 2012
Dr. Barbara Ingham
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University of Wisconsin-Extension:
Your trusted source for food preservation information
and training
(2005) A study by the National Center for Home Food Preservation (Univ.
of Georgia) indicated a need for home food preservers to update their
canning practices
• About 20% of households nationwide preserve food at home
• Canning instructions come from family or friends (51%) and
cookbooks (17%)
• Of those canning, 30% admitted to altering recommended
procedures
• Even experienced canners use open-kettle canning to can fruit
and tomatoes, vegetables and meats or seafood
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Home Preserved Food
Our aim: safe, high quality home
preserved food.
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Annual Cases of Foodborne Illness
Cause of Illness
Bacteria
Parasites
Viruses
Unknown agent
# Cases
3.6 million
232,705
5.5 million
~38.4 million
# Deaths
861
333
157
1,686 (56%)
•48 million foodborne illnesses each year
•128,000 hospitalizations
•3,000 deaths
•Economic loss is$5 billion dollars!!
CDC, Dec. 2010
Outbreaks of Foodborne Illness
5,316 outbreaks of illness linked to specific
foods occurred between 1990 and 2005
FOOD
Seafood
# OUTBREAKS
1,053
# ILLNESSES
10,415
Produce
Poultry
Beef
713
580
506
34,049
17,661
13,873
Eggs
352
11,224
CDC, 2008
News Headlines…..
•(2008) FDA finds Salmonella strain on jalapeno
peppers; 1,442 Americans sickened
•(2010) 10 illness and 5 deaths linked to Listeria-
contaminated celery
•(2011) 125 cases of salmonellosis linked to alfalfa and
mixed sprouts from Tiny Greens Organic Farm (IL); 3 ill
in Wisconsin
•(2011) 146 people were infected after eating Listeriacontaminated cantaloupe; 30 deaths were reported
Fresh produce is increasingly linked to foodborne
illness outbreaks!
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Botulism Strikes Spokane Mother, Two Children
February 28, 2009
…The Associated Press reported that three people in Spokane,
Washington, have become ill from botulism. The botulism apparently
occurred from improper canning techniques used in home-canning of
green beans vegetables from a private home garden.
The woman was a nurse in her 30s with two
children under ten. She became ill enough to
be put on a ventilator; the children suffered
milder symptoms. The incident was linked to
difficult economic times.
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Getting Started…Recipes
• Use ONLY up-to-date, research-tested recipes!
Current canning instructions date from 1994
• Don’t (necessarily) do what Mom told you!
• Leave creativity behind (when home preserving)
• National Center for Home Food Preservation –
www.uga.edu/nchfp/
• Food Safety & Health www.foodsafety.wisc.edu
• Ball www.freshpreserving.com
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Getting Started…Produce
• Start with tested varieties
• Harvest at the proper maturity
• slightly under-ripe or peak of
ripeness
• never try to save rotten produce or
produce from dead plants by
preserving
• Discard diseased produce (especially
important in canning and drying)
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Cleaning Produce
• ‘Wash’ produce with clean water; do not use
soap. Produce rinses such as FIT® have not been proven
to be effective.
• Water should be warmer than fruit by at
least 10°F to prevent infiltration of microbes.
• A dilute chlorine dip can reduce chance of
contamination remaining on rinsed produce.
[Use ½ - 1 Tablespoon unscented bleach per gallon of
water.]
Getting Started…Supplies
Whether canning, freezing or
drying foods, start by:
 Inspecting jars and purchasing
new 2-piece lids
 Purchasing freezer containers –
proper packaging is key to preventing
freezer burn
 Cleaning and testing your
dehydrator - dehydrators should
have a temperature control and fan to
remove moist air
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Getting Started…Canners
Boiling Water Canners
• Use for high acid foods
(most fruits) or acidified
foods (pickles, salsa)
• A rack is needed to lift jars
off the bottom
• Use with a tight-fitting lid
• Processes food at 212°F
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Getting Started…Canners
Pressure Canners
• Use for low acid foods
(meat, vegetables)
• Dial gauge – checked every
year for accuracy
• Weighted gauge – inspect
gasket and vent port
• Fitted with a rack
• Processes food at 240°-250°F
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How do we know which canning
method to use?
What is the pH (acidity) of the food?
below
pH 4.6
above
HIGH Acid
Boiling Water Canning
Fruits, Pickles, Salsa
LOW Acid
Pressure Canning
Meat, Vegetables
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What is ‘magic’ about pH 4.6?
1.IF the pH of the food is above 4.6
2.IF there is no oxygen present
3.IF the temperature is warm
 Clostridium botulinum can grow and
produce TOXIN (botulism poisoning)
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‘Recipe’ for Danger
1 Food, pH above 4.6 (meats, vegetables, improperly
acidified tomatoes, pickles)
1 Vacuum sealed canning jar (oxygen is removed)
1 Room @ standard temperature
ADD:
C. botulinum spores
WAIT! You don’t need to add these, they are
everywhere!
Conditions for neurotoxin
production:
• Spores of C. botulinum
• No oxygen
• pH greater than 4.6
Growing cells produce TOXIN
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What does this mean for home
canning?
Foods with pH above 4.6 that you want to can:
 Process in a pressure canner to destroy spores
of C. botulinum.
Adding pressure increases temperature
At sea level, water boils @ 212°F
10 pounds pressure (psi) - 240°F
15 pounds pressure (psi) - 250°F
‘Newer’ Foods Linked to Botulism
Poisoning
• Improperly cooled foil-wrapped baked
potatoes or grilled onions
• Improperly fermented ethnic foods
• Improperly acidified garlic-in-oil
• Watermelon jelly (March, 2011)
• Unrefrigerated potato soup (April, 2011)
In Europe, 477 cases from 2006-2008
o Olive tapenade, almond-stuffed olives, curry sauce
In U.S., 263 cases from 1990-2000
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What affects canning besides pH?
• Pack method – raw
pack or hot pack
• Jar size – half-pints,
pints or quarts
• Elevation - affects
boiling point of
water
Tomatoes, whole*
Boiling water canner – 85
minutes
Dial gauge canner - 25
min @ 11 psi
Weighted gauge - 25
min @ 10 psi
*hot pack, Qt. jars, 1,000 ft.
p. 15 Tomatoes Tart & Tasty
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Tips for Successful Canning
•
•
•
•
Properly pre-treat jars and lids
Fill jars with hot liquid (never cold!)
Leave the proper headspace
Boiling water canning: jars must be covered with
1-2” of boiling water during processing
• Pressure canning: vent canner for 10 minutes
before pressurizing
• Adjust for elevation
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The RULE of Canning
A sealed jar
≠
A safe jar
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Don’t harm your family with these
canning methods!
• Boiling water canning of lowacid foods (meats, vegetables)
• Open-kettle canning (filling the jar,
putting lid on…and you are done??)
• Dishwasher canning
• Oven canning
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Don’t Forget
• Process at the correct temperature (boiling
water canning for fruits and acidified vegetables;
pressure canning for meats and vegetables)
• Adjust for elevation above 1,000 feet (extend
processing time for BWC, increase pressure for PC)
• Follow an up-to-date, research tested recipe
*Note: darker areas on the state map have an
elevation above 1,000 feet. Increase time
when boiling water canning; increase pressure
when pressure canning.
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And now a word
about…canners vs cookers
Pressure canners and pressure cooker are NOT
necessarily the same thing.
•Pressure canners must hold at least 4 Quart
jars and be able to regulate pressure at 5, 10,
15 pounds (psi).
Pressure cookers are NOT recommended
for home canning.
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Canning and Preserving for
Special Diets
• Choose recipes that don’t require sugar or
salt for safety
• Read the recipe carefully
• Don’t choose your own substitutions
 see www.uga.edu/nchfp/ (National Center
for Home Food Preservation at the University of
Georgia)
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Home Canning Resources
• Using & Caring for a Pressure Canner(B2593)
• Wisconsin Safe Food Preservation Series
(2008): canning fruits, salsa, vegetables, meat,
tomatoes, pickles & jam
(www.foodsafety.wisc.edu)
• Ball Canning www.freshpreserving.com/
• National Center for Home Food Preservation
(www.uga.edu/nchfp/)
*Resources from 1994 or later!
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Tips and Tricks of the Trade
Don’t you just love those FAQs!
• Can I ‘can’ on a glasstop stove?
• What is the best way to keep my jars hot
before filling (and canning)?
• How do you pretreat lids for canning?
• What type of pressure canner is best,
weighted or dial gauge?
• Is there an easy way to make low-sugar jam?
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FAQ Answers
Problem: Smooth-top ranges require a
smooth-bottomed pan or kettle. The canner
can not extend over the burner by more than
1-inch. Solution: Use a canner with an ‘outset’
bottom.
Problem: Jars must be kept hot before filling,
and after filling before canning. Solution: Use
a roaster with 2-3” of water to keep jars hot.
Add vinegar to prevent hard water strains.
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FAQ Answers 2
Problem: How do I chop all
those vegetables and fruits for
my salsa? Solution: Try a
chopper or blender!
Problem: How do I manage to
keep my lids and bands ready for
when I need them? Solution: A
mini crock pot and potato masher!
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‘Secret’ Ingredients
• What is ClearJel and how do I use it? ClearJel is
a modified corn starch used in pie fillings – it will
stand up to the ‘triple threat’: heat in preparation,
canning, and ultimately cooking into a pie.
Flour
or
corn
starch gel will break
down on canning.
ClearJel is also sold as Permaflow.
‘Instant’ ClearJel will gel without heat and is used for gravies, cream pies, and bakery
fillings (not canning!).
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Changes in viscosity during heating, holding and cooling of starch pastes. Ref.:
Foods: A Scientific Approach. 1998. H. Charley & C. Weaver.
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Pectin versus ClearJel
• Pectin = plant fiber; used to create a gel when
making jams, jellies and fruit preserves
– Powdered ≠ Liquid
– Not used interchangeably
– Purchase powdered in bulk,
using generous 1/3 C. bulk / box
• ClearJel = plant starch (modified); used in pie
filling or NEW! in low-sugar jams or doubled
jam recipes
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What Type of Canner to Buy?
Weighted Gauge Canner
• Measures pressure at 5, 10,
15 pounds.
• No need to test annually.
• You can hear it, but you don’t
necessarily know if its
pressurized (handle locks).
• Adjustments only in 5-pound
increments.
Dial Gauge Canner
• Dial tells you the exact
pressure inside.
• Check every year for
accuracy, even if new!
• Easily adjusts for elevation.
• Some are ‘double tall.’
• A word about All American
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A weighted gauge canner with a dial!
What Type of Canner to Buy?
Weighted Gauge Canner
• Measures pressure at 5, 10,
15 pounds.
• No need to test annually.
• You can hear it, but you don’t
necessarily know if its
pressurized (handle locks).
• Adjustments only in 5-pound
increments.
Dial Gauge Canner
• Dial tells you the exact
pressure inside.
• Check every year for
accuracy, even if new!
• Easily adjusts for elevation.
• Some are ‘double tall.’
• A word about All American
All American Brand of canner.
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Times Change… Home Canning
Updates
• Add acid to all tomato products.
• Alum is no longer recommended to firm pickles (if used,
for crock pickles only).
• Lime (calcium hydroxide) is used only as an initial soak to
firm pickles; remove excess by rinsing.
• For firm pickles – pickle fresh cukes, remove 1/8” from
blossom end, pack cukes in ice, use CaCl2 (pickle crisp).
• Do not use paraffin to seal jars of jam & jelly.
• Jar lids must be single use; seal finger-tip tight before
processing, remove bands after processing, clean/dry
and replace.
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Don’t Need Diamonds?
Try a Steam Juicer
(Mehu Liisa~$200)
or a Telescoping Magnetic Pick Up
(~$5.00)
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Join the Fun this Summer
Summertime Lunch & Learn Series
UWEX County Extension Offices
12 noon – 1 pm
Monday, June 4
•Planning for a Successful Food
Preservation Season
•Making Jams and Jellies
Monday, June 25
Canning Vegetables Safely
Monday, July 23
Canning Tomatoes and Tomato Products
Monday, August 6 •Time to Make Pickles!
•Canning Fruits Safely
Monday, August 20 Drying Foods at Home
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Happy Preserving!
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