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Need Help with Todays Program?Help Desk: 800-442-4614Phone in to todays programToll: 630-424-2356Toll Free: 855-947-8255Passcode: 6774570#Program will be archived:http://fyi.uwex.edu/safepreserving/

Tips for a Successful Year of Food PreservationLunch & Learn12 noon to 1 pmMay 12, 2014

2Tips for a Successful YearStay informedUse up to- date, tested recipesTry something newAsk for expert adviseHave fun!

3A New Year: A New Look(and plenty of ways to stay informed)

Safe & Healthy: Preserving Food at Home http://fyi.uwex.edu/safepreserving/

Blog postsRecipesVideo workshopsLunch & LearnsBlog postsRecipes all tested and approved!Video workshops from the National Center, Ball Canning and 5 min powerpoint lessonsLunch & Learn schedule and archivesLesson materials for teaching (coming soon)Statewide evaluation tools4Tips for a Successful Canning SeasonStart with a research-tested recipe. Just because a recipe is in print, doesnt mean its safe for you and your family.Use up-to-date recipes. We all want to continue with those tried-and-true recipes, but canning recommendations can, and do, change!Start with equipment in good working order. Test equipment before use. Be sure to test dial canners!Assemble jars, lids and other equipment. Use jars, lids and other equipment designed for home food preservation.Leave your creativity behind. Follow an up-to-date, tested recipe.

Resources for You!Extension recipes are designed to help you prepare safe, high quality foods for family and friends.UW-Extension http://fyi.uwex.edu/safepreserving/ National Center for Home Food Preservation www.uga.edu/nchfpHow do I.Can? Freeze? Pickle?University of Georgia publicationsSo Easy to Preserve (Book and Video)www.setp.uga.edu Ball Canning www.freshpreserving.com

6Getting StartedRecipesUse ONLY up-to-date, research-tested recipes! Current canning instructions date from 1994, with minor modifications in 2009Dont (necessarily) do what Mom said (or did)!Add ACID to tomato products when canningAvoid using ALUM in picklingUse LIME with care when making picklesBe sure to include a heat-processing step as part of each home canning recipe.No tested recipe.no problem. Prepare the recipe and store refrigerated or frozen.7

7Depending on the method of home food preservation that you choose, you may have a variety of recipes to choose from, or your choices may be limited. Every year, check to make sure your canning recipes are up-to-date. Leave the creativity behind when home canning! Dont experiment with your health and that of your family.

Be sure that you:Use recipes as they are written, dont adapt . Changing the amount of sugar and salt is sometimes OK, but making other changes is generally not alright. As we talk about specific recipes later this summer, I will make sure to mention if any modifications are safe.For instance, it generally isnt OK to add more onion or celery than is called for; it isnt OK to add butter or flour if it isnt called for; and it isnt OK to use a larger jar and guess on the processing time. It also isnt OK to leave a critical ingredient like acid out of canned tomatoes. Follow current recipes. Research published in 1994 indicated that some canning procedures were no longer safe. For instance, before 1994 it appeared to be safe to can tomatoes without added acid, but we now know that this isnt true. So, if your canning recipes pre-date 1994, be sure to order new publications. Call for help BEFORE canning, not after. If you arent sure if you are following a safe method, call your county extension office before you start, not while you are waiting for the jars to cool.Safe Adaptations - CanningCanning vegetables, tomato products, meat or quick-process pickles salt can be reduced or eliminated without compromising safety. Canning fruits, tomato products, or quick-process pickles - sugar may be reduced or eliminated. Follow tested recipes when using sugar substitutes in jams and jellies.Canning vegetables ormeat - a small amount of low-acid ingredients (garlic, herbs) can be added to each jar.Canning tomatoes - you may substitute yellow tomatoes, always adding acid to ensure a safe product.Canning vegetables, tomato products, meat or quick-process pickles: the salt may be reduced or eliminated without compromising safety. The quality of these products may suffer, or they may spoil more quickly, but they should not be unsafe. When making sauerkraut or genuine (crock) dill pickles, the exact proportion and type of salt are critical for safety the salt in these recipes should not be altered.Canning fruits, tomato products, or quick-process pickles: the sugar may be reduced or eliminated without compromising safety. Again, the quality of these products may suffer, or they spoil more quickly, but they should not be unsafe. Sugar substitutes such as Splenda may be used in some products. When making jams and jellies, be sure to follow a tested recipe and use pectin designed for low- or no-sugar products.Canning salsa or pickles: these products are mixtures of low-acid ingredients like peppers and onions, and acidic ingredients like tomatoes or acids such as vinegar and lemon juice. When making these products, you may safely reduce the amount of low-acid ingredients, for example by eliminating some, or all, of the peppers in a salsa recipe. The amount of acid, or acidic ingredients, should not be changed.Canning salsa: you can freely substitute cup-for-cup hot peppers for sweet peppers and vice versa. Do not substitute corn or black beans for other ingredients in an approved salsa recipe, an unsafe product may result.Canning vegetables ormeat: you may add a small amount of low-acid ingredients to each jar, such as a clove of garlic, some dry herbs, or a small amount of onion.Canning tomatoes: you may safely substitute yellow tomatoes for red tomatoes, always adding acid to ensure a safe product.

8More Safe AdaptationsCanning salsa or pickles - products that are mixtures of low-acid ingredients like peppers and onions, and acidic ingredients like tomatoes or acid, you may safely reduce the amount of low-acid ingredients, but the amount of acid, or acidic ingredients, should not be changed.Canning salsa - you can freely substitute cup-for-cup hot peppers for sweet peppers and vice versa. Do not substitute corn or black beans for other ingredients in an approved salsa recipe, an unsafe product may result.

Dont Make these ChangesDont change the proportion of salt in a tested in a sauerkraut or genuine dill pickle recipe. The exact proportion and type of salt are critical for safety.When making pickles or salsa, do not change the proportion of vinegar to other ingredients in the recipe add sugar, if the product is too sour.Do not attempt to can low-acid foods such as cabbage, summer squash, or wild mushrooms where there are no tested recipes. Do not substitute low-acid vegetables such as carrots or peppers for acidic fruits in jam or jelly recipes. When making sauerkraut or genuine (crock) dill pickles, the exact proportion and type of salt are critical for safety the salt in these recipes should not be altered.Making pickles or salsa: do not change the proportion of vinegar to other ingredients in the recipe. These proportions are critical for safety. If a product is too sour, you may add a small amount of sugar to offset the sour flavor.Canning vegetables: do not attempt to can low-acid foods such as cabbage, summer squash, or wild mushrooms where there are no tested recipes. Canning these without a tested recipe to follow puts your family at risk of botulism poisoning.Making jam and jelly: do not substitute low-acid vegetables such as carrots or peppers for acidic fruits unless a tested recipe specifically allows for the substitution.

10Getting StartedCannersBoiling Water CannersUse for naturally high acid foods (most fruits) or acidified foods (pickles, salsa)A rack is needed to lift jars off the bottomUse with a tight-fitting lidProcesses food at 212F

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11Before you step into the kitchen, check your equipment to see that you have everything that you will need for a successful food preservation season. If you can both high- and low-acid foods, then you will need at least a pressure canner, and most people have a boiling water canner too. Your canner must be fitted with a rack to hold the jars off the bottom of the canner. Any large pot with a tight-fitting lid and rack can serve as a BW canner. Pressure canners come in 2 types, dial gauge and weighted gauge canners. Dial gauges must be checked every year for accuracy. Your county extension office can help you with this. Now is a good time to check your gauge, before green beans and corn are ready for processing. Check the rubber gasket on your pressure canner too , and replace it if necessary. Inspect your supply of jars and lids. Home canning jars should be free of cracks, scratches and nicks. Replace jars that are damaged. And be sure to use only appropriate home canning jars. For pressure canning you MUST use standard home canning jars, like Mason or Ball jars. For BW canning, you CAN use mayo or spaghetti sauce jars, as long as they take a standard 2-piece lid. Because the sealing compound will deteriorate, you will want to purchase new lids every season. Dont try to use last years lids, as they may not seal.If you plan to freeze produce, clean our your freezer to make room for this years supply. Produce that was frozen last year will be lower in quality and have less nutritional value than fresh produce. Plan to use up last years frozen food, or compost fruits and vegetables that you can not consume before this years crop is ready. Purchase containers that you will use to store frozen foods.Bring your dehydrator out of storage, and give it a thorough cleaning so you are ready for the season. Getting StartedCannersPressure Canners Use for low acid foods (meat, vegetables)Dial gauge checked every year for accuracy!Weighted gauge are not checkedFitted with a rackGasket should be replaced when worn. Do not store the gasket in the lid! Do not oil the gasket!Processes food at 240-250F12

12Before you step into the kitchen, check your equipment to see that you have everything that you will need for a successful food preservation season. If you can both high- and low-acid foods, then you will need at least a pressure canner, and most people have a boiling water canner too. Your canner must be fitted with a rack to hold the jars off the bottom of the canner. Any large pot with a tight-fitting lid and rack can serve as a BW canner. Pressure canners come in 2 types, dial gauge and weighted gauge canners. Dial gauges must be checked every year for accuracy. Your county extension office can help you with this. Now is a good time to check your gauge, before green beans and corn are ready for processing. Check the rubber gasket on your pressure canner too , and replace it if necessary. Inspect your supply of jars and lids. Home canning jars should be free of cracks, scratches and nicks. Replace jars that are damaged. And be sure to use only appropriate home canning jars. For pressure canning you MUST use standard home canning jars, like Mason or Ball jars. For BW canning, you CAN use mayo or spaghetti sauce jars, as long as they take a standard 2-piece lid. Because the sealing compound will deteriorate, you will want to purchase new lids every season. Dont try to use last years lids, as they may not seal.If you plan to freeze produce, clean our your freezer to make room for this years supply. Produce that was frozen last year will be lower in quality and have less nutritional value than fresh produce. Plan to use up last years frozen food, or compost fruits and vegetables that you can not consume before this years crop is ready. Purchase containers that you will use to store frozen foods.Bring your dehydrator out of storage, and give it a thorough cleaning so you are ready for the season. 2 Types of Pressure Canners

Dial Gauge Canner & TesterWeighted Gauge Canner & Gauge. These are NOT tested.How do we know which canning method to use?What is the pH (acidity) of the food?below pH 4.6 above

Boiling Water Canning Fruits, Pickles, SalsaPressure CanningMeat, Vegetables

14HIGH AcidLOW AcidpH is the measure of acidity in a food. Foods with a pH below 4.6 are high in acid; fruits are high in acid and can be boiling water canned. Acidified foods (foods where we add acid) like pickles and salsa (and tomatoes) are also high in acid and can be water bath canned. Some fermented foods are also high in acid.Foods that are low in acid have a pH above 4.6. Meat, cheese, vegetables, and a few fruits have a pH above 4.6. Foods with a pH above 4.6 (meat/vegetables) must be pressure canned. 14What if..

For high acid foods you didnt have to:Wait for all that water to boil?Use so much water?Take so much time to process food?

Introducing.The Atmospheric Steam Canner

Lack of research means that Extension does not currently support the use of atmospheric steam canners.New Research on Steam CanningHow does the steam canner work?How does the steam canner compare to the boiling water canner?Can consumers safely can products in an atmospheric steam canner?

How Does a Steam Canner Work?

Heat distribution in a boiling water canner (BWC) and in an atmospheric steam canner (ASC).3 thermocouples in the BWC water column.4 thermocouples in the ASC, including at the vents.The BWC and the ASC WorkDifferently (but not by much)Jar SizeProduct Temp at FillingBWC Time to Heat to BoilingASC Time to Heat to BoilingQuart75 F180 F12 min8 min6 min3 minPint75 F180 F9 min8 min10 min9 minHalf-Pint75 F180 F9 min8 min9 min8 minBWC started at 180; ASC canner started at 75The time for the ASC to heat to boiling with Quart jars was dramatically shorter than in the BWC, regardless of product temperature. But was not different for other jar sizes.The longest time overall was when each canner was operated full (complete data set now shown.)18Heat Distribution in the ProductCranberries in heavy syrupApplesauceTomato juiceChocolate raspberry dessert sauce

Canned in pint jars using research-tested recipes.19How Temperature is Measured

8 pint jars per cannerEach with a recording thermocouple at the cold spotApplesauce 1 trial1st arrow process starts2nd arrow jars removed from cannerCalculated LethalityTime until process beings (come-up time) (green)Processing time (red)Cooling time on the counter (blue)What Contributes to Lethality?Steam CannerBoiling Water CannerContribution of come-up time to lethality is too small to count.Lethality on cooling is significant, (50-90%) regardless of product and canner type.Integrated LethalityFood ProductCanner TypeTotal Lethality (min)SporeDeathE. coli O157:H7 DeathApplesauce(15 min process)ASCBWC14619723642,000495,000Tomato Juice(35 min process)ASCBWC32122477413228,40039,400Cranberries(15 min process)ASCBWC223724852932447,000497,000Raspberry Choc Sauce(10 min process)ASCBWC452359364690,400719,000Integrated total lethalityBWC ~ ASC when processing applesauce, cranberries, tomato juiceBWC >> ASC when processing chocolate raspberry dessert sauceCalculated Lethality vs RealityFood ProductCanner TypeSporeDeathE. coli O157:H7 DeathApplesauce(15 min process)ASCBWC23642,000495,000Tomato Juice(35 min process)ASCBWC413228,40039,400Cranberries(15 min process)ASCBWC2932447,000497,000Raspberry Choc Sauce(10 min process)ASCBWC64690,400719,000Our targetsSpore death > 5 important ONLY for tomato productsE. coli O157:H7 death > 5ALL process achieved more than enough lethality!Other factors such as seal tightness were not different.24Canner Research ConclusionsAn atmospheric steam canner heats differently from a boiling water canner.Lethality BWC ~ ASC when processing applesauce, cranberries and tomato juice.Lethality BWC >> ASC when processing chocolate raspberry dessert sauce.Regardless either process achieved more than enough lethality of the target pathogen, and jars sealed equally well. We anticipate that we will be able to conclude that consumers can use the ASC in place of a BWC for USDA-tested recipes with no modificationspending USDA approval.

What can we tell consumers? new slideWe anticipate that consumers will be able to use an Atmospheric Steam canner with the following guidelines:Canner water should be room temperature at the startProcessing time begins when a full column of steam is observed from the vent portsProcessing time must be adjusted for elevation (as you would a boiling water process)

Try Something NewChocolate Raspberry Dessert ToppingHerb Seasoned TomatoesZesty Zucchini RelishAnd more.www.freshpreserving.com Each of our Lunchtime Learning Programs will highlight new (approved) recipes to try.

27Choose a New MethodDrying foods at home. Begin the season by cleaning dehydrators and replacing broken parts.Freezing delicious meals for you and your family.Try pressure canning for the first time.Your County Extension office is the place to turn to for up-to-date information. http://www.uwex.edu/ces/cty/

Have FUN!

Next Lunch & LearnJune 2Home Freezing of Foods Freezing is an easy method of food preservation. Join us to find out how to freeze foods that your family will enjoy.All slides and audio files are archived at the Safe and Health blog site:http://fyi.uwex.edu/safepreserving/Visit the Lunchtime Learning tab.