Prep - 254 Basic Food Preservation - Canning History • 1790 – Nicolas Appert, a confectioner discovered that applying heat to glass bottles of food prevented deterioration of the food • 1806 – Accepted by the French Navy • 1810 – Englishman Peter Durand patented process • Robert Ayars established the first American canning factory in New York City in 1812 • 1815 – Canned foods Arrive in Australia • 1840 – Canning commences in Australia • 1841 – Appert Died. His canning factories were never profitable. He died a pauper History • Canning predated Louis Pasteur’s discoveries of germ growth and sterilization by more than 50 years. • Canned food also predated, by around 30 years, the can opener itself. The first metal canisters were made of tin-plated steel or even cast iron, with heavy lids that had to chiseled open or stabbed through with soldiers’ bayonets. • Invented in 1888 by Max Ams, modern double seam cans provide an airtight seal to the tin can. History • The availability of canned food played a crucial role in 19th century, feeding the enormous armies of the Crimean War, the U.S. Civil War and the Franco-Prussian War, and offering explorers and colonialists a taste of home in unfamiliar lands. Following the global depression of 1873, U.S. exports of canned foods boomed, led by the Campbell, Heinz and Borden companies. In 1904, the Max Ams Machine Company of New York patented the double-seam process used in most modern food cans. Today a double-seam machine can safely seal more than 2,000 cans a minute—a long way from Appert’s peapacked bottles. History • 1858 – John Mason invented the glass jar with threads for a screw on lid • 1884 – Ball Corporation starts making glass canning jars • 1903 – Alexander Kerr invented the wide mouth canning jar • 1915 – Alexander Kerr invented the modern 2 piece canning lid used today. • 1996 – Ball ceases Glass Canning Jar Manufacture. All Jars made by Hearthmark LLC, Jarden Home Brands, Daleville, IN (They also make Kerr, Bernardin, and Golden Harvest Brands) Did You Know… • Canned Carrots Have more beta carotene and phenolic acid than fresh • Canned Tomatoes have more available lycopene than fresh. • Canned fish is higher in available calcium than fresh cooked • Uncooked ≠Better • Cooking destroys enzymes, so what, so does your stomach • Raw spinach, squash, taro, Kidney Beans (must) (Phytohaemagglutnin), beans, olives, eggplant, potatoes, leafy greens, mushrooms, broccoli, buckwheat sprouts, should be cooked first. • Slow cooked Kidney beans can make you very sick. They are worse than raw. Minimum 30 minutes at 100°C A Little Science • Bacteria are not killed instantly • The higher the number of bacteria, the longer it takes to kill them • Botulism (C. botulinum) can kill you. • Botulism can leave you paralyzed and dependent on a respirator A Little Science Vitamin Stability Nutritional Element Is substance susceptible to losses under given condition? Soluble in Water Exposure to Air Exposure to Light Exposure to Heat Vitamin A no partially partially relatively stable Vitamin D no no no no Vitamin E no yes yes no Vitamin K no no yes no Thiamine (B1) highly no ? > 100°C Riboflavin slightly no in solution no Niacin yes no no no Biotin somewhat ? ? no Pantothenic Acid quite stable ? ? yes Folate yes ? when dry at high temp Vitamin B-6 yes ? yes ? Vitamin B-12 yes ? yes no very unstable yes yes yes Vitamin C Vitamin Stability Nutritional Element Is substance susceptible to losses under given condition? Acid Solution Alkali Solution Other Vitamin A ? ? -- Vitamin D ? ? -- Vitamin E ? ? contact with iron or copper Vitamin K strong acids yes -- Thiamine (B1) no yes -- Riboflavin no yes long cooking in large volume of water Niacin no no -- Biotin strong acids yes oxidizing substances yes yes -- heat-labile ? storage Vitamin B-6 no yes -- Vitamin B-12 strong acids yes contact with iron or copper ? yes -- Pantothenic Acid Folate Vitamin C Vitamins Destroyed/Not Destroyed by Heat • Thiamine (B1) – 50% • Vitamin C – 15%-45% • Vitamin A, D, E • Vitamin K • Riboflavin (B2) • Niacin (B3) • Vitamins B6 - Pyridoxine • Vitamin B12 - Cyanocobalamin • Folic acid (B9) Canning Jars 12 oz Quart Wide Mouth 4 oz 64 oz – Half Gallon Wide Mouth 8 oz 16 oz - Pint Quart Regular Preparation Equipment Canning Methods • Water Bath • Pressure Cooking • Open Kettle • Microwave – Not Recommended • Oven – Not Recommended • Steam – Not Recommended • Metal Can – Commercial double seam can • Mason type jar – Quart and smaller Water Bath Canning Equipment Pressure Cookers Presto (Gasket) All American (Gasketless) Choosing Your Equipment • You Get What you Pay For • Use Stainless Steel Preparation pots and cookware where possible • Buy the Largest Pressure Cooker (PC) you can afford • Buy a set of spare parts • Buy the burner without the auto shut off. Why can? • To Preserve the Harvest • Better Quality • Known Ingredients • More Nutritious • Tastes Better • Save Money • Lower Calorie Foods • Higher Calorie Foods • Longer Shelf Life • Convenience • Custom Sizes • Gifts • Have things you can’t buy • • • • • • Custom Sauces Soups Your own recipes Meals Custom Ingredients Meats Causes of Bad Canned Goods • Improper Processing • Too Short of time • Too Low Temperature • Not venting PC long enough • Allowing to set too long before processing • Starting with Bad product • Bad Seal • Food in seal • Check or crack in Jar rim • Damaged lid • Too tight a band • Too loose a band • Cracked jar • Jar touching canner/PC • Over Cooking • Air in Jar • Leaving in sun How Long is it Good For? • Most Vitamin C is gone after 6 years • Most Thiamine is gone after 5 years • Vitamin Riboflavin, B6, B12, A,E, K Damaged by light • Minerals Last forever • Protein is stable as long as protected from light. • It is safe to eat as long as the seal is good • After time, flavor degrades Canning Tips • Place at least 3 quarts of water in your pressure cooker • When using a water bath, keep jars covered with water • Place a layer of fiberglass screen at the bottom of your pressure cooker to prevent jars from touching the metal and breaking • Get 2 sets of jar tongs. It makes unloading the cooker faster. • Get a miniature pry bar to help pop the lid on your pressure cooker. • “Soap” your pots exterior when using propane. It makes the carbon easy to get off. • Take good care of your equipment. They are not bulletproof Canning Tips • Use Fresh Product • Follow Canning Procedure • Use a Reliable Reference • Adjust for Altitude • Properly Vent you Cooker • Use a timer • Write down your start and stop times • Warm your lids (don’t boil) • Warm your jars before placing in cooker • Must Have: Ball Blue Book • Must Have: Pressure Cooking Manual Handouts • Handouts Available at www.savedbyagun.com – FREE! • PDF of this presentation and other presentations can be found on the website listed above. • Schedule of Classes on Website