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Canning & Cottage Foods Approved Methods of Canning●Water bath (BWB, WB) 212 degrees

–Jams, jellies, pickles and/or high acid produce

●Pressure Canning (PC) 220-250 degrees

–Meat, beans, root vegetables,

–“Meals in Jars”, acidified tomatoes

●Steam Canning 212 degrees

(<45 minutes processing time)

THESE PROCESSES ARE NOTINTERCHANGABLE!

NON-Approved Methods of Canning

●“Open Kettle”

–Fill jars, wrap in towels (No WB process)

–Inverting (No WB process)

–Baking (breads, etc.) in canning jars

–Oven canning

●Electric pressure canners (“InstaPots)

–Not USDA approved and no current tests to document appropriate time/temps

●Paraffin seals (Jams & jellies)

Canning = Science + Art● Tested recipes MUST be used for resale

● Minimal variations allowed

● No “guessing” at processing times

● No “guessing” at pH levels

● No adding thickening agents unless tested

● Many of “Grandma's Recipes” are not safe

● for personal use or resale

● Low-sugar/no-sugar recipes are available

● Understand what is for flavor, what is for safety

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Water Bath Canning Basics● Tall stock pot with tight-fitting lid and rack (4” over jars)

● Jar grabber

● Approved canning jars (may be reused)

● New lids (do not reuse!)

● Rings (may be reused)

● Hot pads

● Ladle & funnel

Water Bath Canning Basics● Timer

● Draft-free resting place (12-24 hours)

● Approved recipe & PREMEASURED ingredients

● Pectin

● Vinegar – 5% Acidity

● Paper Towels

● Plastic “debubbler”

Types of Pectin

●Liquid

●Powder – Standard or low-sugar

●Natural

–Some fruits have high levels of naturally-occurring pectin and do not require more

●Each pectin uses different methods; carefully read instructions before beginning

Quality Control?

Tips & Tricks●Add 2-3 TBSP of 5% vinegar to water bath to prevent scaling (residue) on jars

●May be added to lids/rings (in warm water)

●Do not double recipes that call for added pectin, it may not gel and could require reprocessing

●A smaller canning jar may be used at same processing times

●A larger canning jar must have a tested processing time

Water Bath Canning Process● Prepare jars by washing, checking rims for cracks or imperfections. Add to simmering water using jar lifters, if called for in recipe. Or keep warm in hot water or dishwasher

● Prepare as directed on pectin instructions or per tested recipe

● Fill jars to head space recommended & remove air/bubbles, if needed

● Wipe rims with vinegar-moistened towel

● Seat lid and apply ring “finger tight”

● Add to simmering water in stock pot

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Water Bath Canning Process II● Repeat, filling all jars

● Water level is 1-2” over jars; more is okay!

● Need 2” of “empty space” between water/lid

● Add lid, raise heat. Begin processing time

● when water is at full boil

● Process for time specified at full boil

● Turn off heat, remove lid, wait 5 minutes

● Remove to draft-free area for 12-24 hours

● Remove rings, wash jars in hot, soapy water

● Replace rings, pH test, document, label, store in cool, dry place

Substitutions

● Dry herbs may be added or omitted without affecting pH. Flavors may intensify and turn bitter

● All vinegars (5% acidity on label) are interchangeable in recipes, but flavor may be altered

● “Like” ingredients may be altered as long as they do not exceed the original recipe

About Acidification & Tomatoes

● All varieties of tomatoes require added acid due to variable natural acidity

● Most tested recipes call for peeled tomatoes, this will reduce the potential “bacterial load” present

● Commercial lemon or lime juice (not fresh, unless for flavor) or citric acid may be used

● Commercial vinegar will often produce an “off flavor”

“Pinging?”

● Jars may seal while resting in the canner

● Jars may ping more than once

● Do not touch lids or jars for at LEAST 12 hours...even if you're anxious to see if they sealed!

● If unsealed after 24 hours, contents may be safely stored in the fridge for immediate consumption

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Trusted Resources for Canning

●National Center for Home Processing (NCFHP.com)

●Ball (freshpreserving.com)

●Bernardin (bernardin.com)

●Recipes from sites ending in .EDU (Extension offices/Universities)

●USDA Publications

Questionable Sources for Canning

● Pinterest

● Blogs

● Homesteading / DIY sites

● “We do it our way” groups on social media

● Pre-1996 recipes, especially those that call for WB for low-acid ingredients (i.e. green beans)

Not Safe for Home Canning●Pasta

●Grains, such as rice, barley, quinoa, oats

●Dairy, such as butter*, eggs**, or milk

●Pureed low-acid vegetables, such as pumpkin or squash (including “butters”)

●“Making up” recipes with no guidelines

●Adding thickeners such as flour or standard corn starch (unless a tested recipe!)●* A small pat of butter may be safely used to reduce foaming in jellies & jams ** Lemon curd

What Could Go Wrong?

Canning with All-Purpose Flour Common Mishaps

Buckled lids = Rings too tight

Failed seal = Dirty jar rim

Broken jar = No rack, old jar, or thermal shock

Runny = Improper measurement

= Insufficient boiling

= Needs to “sit”

Foamy = Skim, butter, or rest before

canning

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Rings Too Tight

Failed Seal

It happens...

Foamy JamSafety

Flavor●Commercial lemon juice

●(standard acidity)

●5% Vinegar

●Dried herbs

●Salt

●Sugar

●(salsas, pickles)

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Canning Rings: On or Off?

● It is recommended to store canned goods without rings (long-term)● It will be more evident if a “failed seal”occurs

● Moldy or fermented contents easy to see● Always test seal before selling at market by pressing center of lid

● Jars may come unsealed by jostling or banging against one another

The SCARY Stuff●Botulism

–Requires anaerobic environment

●“living, active, occurring, or existing in the absence of free oxygen”

–Uncommon but LETHAL

●Mimics stroke symptoms

–No taste or smell

–Low-acid foods improperly processed

–Cannot survive in jams, jellies, pickles

Selling Canned Goods

●Production log

●Testing log (pH)

●Label(s)

–Full name & address of producer

–Ingredients list (including sub ingredients)

–Allergens

–“This canned good is homemade and not subject to state inspection” (optional)

Sample Production & Testing LogDATE MADE

QTY SIZE PRODUCT pH TEST DATE

01/04/19 6 8oz Plum Jelly

1 4oz Plum Jelly 3.8 01/05/19

OR01/05/19 5.5 8oz Cherry Jam 3.6 01/06/19

Sample Labels

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Selling at Markets

● Verify that event is allowed under MCFL● Do a “walk through” to see what other vendors offer● Differentiate your product by labeling, recipe, or display● Don't “undersell” your product by lowering prices to beat other vendors (“Friendors”)● Rearrange your goods throughout to keep table looking “full”

Transporting & Storing Canned Goods

●Use cardboard canning jar boxes

●Do not stack more than two cases high

●Do not expose to extreme temperature fluctuations (hot or cold)

●Cool, dark space is best for long-term storage

●Lids/rings may rust, depending on humidity of storage area

The Legal Stuff

● Apply for a state sales tax ID

● Complete quarterly sales tax returns on time, even if no amounts are owed.

● There will be a penalty if not filed!● Track all expenses & sales

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Handouts

● Purchasing and Using a pH Meter

● Common foods and ingredients pH list

● Cottage Food Sales fact sheets

Questions?