1 / 10

Canning

Canning. Reasons for canning. Store garden produce safely Use any time of year Prevent food spoilage Save money Have fun Control contents of food Use as a gift. Getting started. What you need: Fresh ingredients Pressure canner or large saucepot with tight-fitting lid

kimn
Download Presentation

Canning

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Canning

  2. Reasons for canning • Store garden produce safely • Use any time of year • Prevent food spoilage • Save money • Have fun • Control contents of food • Use as a gift

  3. Getting started • What you need: • Freshingredients • Pressure canner or large saucepot with tight-fitting lid • Mason-typecanning jars • Screw bands and new lids • USDA-recommended recipe • Equipment must be washed, rinsed, and sanitized before use

  4. Canning safety • Choose correct canning method for type of food • Make sure equipment is in good working order • Check jars for cracks and chips • Wash jars and lids before use

  5. Canning methods • Boiling water bath • Used for high-acid foods or foods with lemon juice or vinegar added • Fruits • Jams, jellies, preserves • Tomatoesthat have lemon juice or vinegar added • Pickles, relishes, or other acid-based products • Steam-pressure canner • Used for low-acid foods • Vegetables • Meats • Stews, soups, chili

  6. Tips for quality canned foods • Always start with fresh produce that is not too ripe • Prepare one batch of food at a time • Leave correct amount of headspace for food being canned

  7. Storage • Let jars cool • Test seal • Remove screw bands and wipe off lids • Label and date jars • Store in a cool and dry place

  8. Using canned food • Always check jars for signs of spoilage: • Broken seals • Seeping or spurting liquid when jar is opened • Mold • Bad odor • Cloudiness • Boil canned meat, vegetables, and other low-acid foods for 15 to 20 minutes before tasting, even if there are no signs of spoilage

  9. Definitions • Low Acid foods- foods thatdo not contain enough acid to prevent the growth of bacteria • Acidify-to add an acid such as lemon juice or vinegar • Head space-the unfilled area above the food in a jar • Venting or Exhausting-the process of allowing steam to escape from a pressure canner • Sealed-jars that are airtight and safe from bacteria

  10. For more information. . . Your Local County Cooperative Extension Office has: • Safe, tested recipes for canning • Pressure canner dial-gauge testing • Answers to food preservation questions • Educational programs of Kentucky Cooperative Extension serve all people • regardless of race, color, age, sex, religion, disability, or national origin.

More Related