1 / 18

Canning Vegetables Safely

Canning Vegetables Safely. Resources for Today. Canning Vegetables Safely (B1159) Using and Caring for a Pressure Canner (B2593). Canning Vegetables Safely. Low-acid foods must be pressure canned High temperatures destroy botulinum spores. A look at Botulism Poisoning.

jasia
Download Presentation

Canning Vegetables Safely

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 Vegetables Safely

  2. Resources for Today • Canning Vegetables Safely (B1159) • Using and Caring for a Pressure Canner (B2593)

  3. Canning Vegetables Safely • Low-acid foods must be pressure canned • High temperatures destroy botulinum spores

  4. A look at Botulism Poisoning • Spores of Clostridium botulinum are in the soil • Toxin production requires: low acid (pH>4.6), no oxygen, warm temperatures

  5. Processing of Low-Acid Food High pressure ► High temperature ►Shorter processing time ►Higher quality

  6. Question time??

  7. A Pressure Canning Checklist: • Check gauges, vent ports, gaskets • Check canning jars • Preheat jars and pre-treat lids • Follow instructions EXACTLY for jar size, pack, and fill

  8. Green Beans-RAW pack Wash and trim. Pack raw beans tightly into hot jars, leaving 1-inch headspace. Add salt. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process at 11 psi. Pints 20 min.; Quarts 25 min. Green Beans-HOT pack Wash and trim. Heat beans for 5 minutes in boiling water. Pack hot beans into hot jars, leaving 1-inch headspace. Add salt. Cover with boiling cooking liquid, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process at 11 psi. Pints 20 min.; Quarts 25 min. Packing Jars for Pressure Processing

  9. Processing in a Pressure Canner • Place filled jars on a rack in 2-3 inches of simmering water • Fasten canner lid and vent 10 min. • Adjust pressure for elevation • Start counting time once pressure is reached • When time is up, allow pressure to drop on its own

  10. Processing in a Pressure Canner • Place filled jars on a rack in 2-3 inches of simmering water • Fasten canner lid and vent 10 min. • Adjust pressure for elevation • Start counting time once pressure is reached • When time is up, allow pressure to drop on its own

  11. After Processing • Remove jars from canner and allow to cool • Do NOT tighten screw bands • Check seals of cooled jars • Label, date and store

  12. Canning Vegetables • Select high quality vegetables • Wash all veggies & peel and/or blanch if required • Adjust seasoning as desired

  13. More Hints for Canning Vegetables Safely • Do not thicken • Do not adapt jar sizes • Canning mixtures • Adjust for altitude

  14. Question time??

  15. What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

  16. What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

  17. Question time??

  18. How Long Does It Keep? Canned vegetables and meat: 1 year under proper storage conditions

More Related