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TRANSCRIPT
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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
● 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?