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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

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Canning

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  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.

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