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Canning 101

Canning 101. Martha Rosemeyer Farm to Table May 15, 2003. Outline. History of Tomato History of Rhubarb Canning basics Canning tomato raw-pack Canning rhubarb hot-pack. History of tomato Solanaceae Solanum lycopersicon.

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Canning 101

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  1. Canning 101 Martha Rosemeyer Farm to Table May 15, 2003

  2. Outline • History of Tomato • History of Rhubarb • Canning basics • Canning tomato raw-pack • Canning rhubarb hot-pack

  3. History of tomatoSolanaceae Solanum lycopersicon • Tomatyl in Nahuatl means something round and plump! • Tomatillo(Physalis) first • called miltomatl • high elevation in Mexico, name shortened by the conquistadores to tomate • Aztecs appear to have used? • Wild relatives of Solanum lycopersicon- 7 spp found from Ecuador to Chile and Galapagos-Called jitomate in Mexico

  4. Tomato brought to Old World--not accepted immediately • In 1837 a tomato sauce recipe first appeared in a cookbook in Italy • Thomas Jefferson in 1780 had grown them • 1872 still thought best not to eat much-- thought your teeth would fall out (Lewis, D. Our Digestion) • Today must studied and genetically altered New World vegetable Coe 1994 America’s First Cuisines

  5. Heirloom varieties • ‘Bradywine’ most widely recognized variety, considered best tasting • Origin Amish around Brandywine Valley in PA or commercial introduction by Stokes Burpee in 1889? • Potato-leaf foliage

  6. Yellow toorange • ‘Striped German’ • Red tie-dyed pattern inside • Flavor good

  7. Green whenRipe • ‘Black plum’ • origin Russia • Plum tomato (whatever color) • less water and used for paste • ‘Amish paste’ Yepsen, R. 1998. A Celebration of Heirloom Vegetables: Growing and Cooking Old-Time Varieties. Artisan

  8. Heirloom varietytrials • New interest in variety trials

  9. RhubarbPolygonaceae, Rheum rhabarbarum Origin:W. China and Tibet Originally related spp. was medicinal in China some 2000years ago In Europe- 1700s started using in pie Oxalic acid fatal concentrations in leaves High fiber and Vitamin C

  10. History of canning: feeding an army • In 1800 Napolean divided army to forage on own but nearly lost battle to Austria because army scattered across countryside • In 1805 winemaker Nicholas Appert preserved food-- set up business. Packed and boiled fruits, veges, soups and stews in thick bottles • Used wax and cork to seal bottles and wire wine cages to prevent inadvertent opening • In 1810 Ministry of gov’t offered prize for invention 12,000F • In 1812 Napolean marches off to war in Russia

  11. Who cans today? • 1996 survey of 250,000 people- 28% of US households canned in the previous two years, 56% have ever canned • Of 28%, 46% said that they can every year • Ave household 2 to 4 members and makes $20,000-40,000 • Canner is white woman over 50 years old, not employed full-time • Lives in center of US, not on either coast Getty, V. and Evers, B. “ Home canning: Who and why?” EFR 7-40 Purdue Univ. www.sfu.ca~jfremont/homecanning.html

  12. What is canned? • Jams/jellies- 62% all, 55% beginners • Vegetables- 58% all, 39% of beginners • Pickles- 38%, 31% • Fruits- 38%, 26% • Tomato sauce 34%, 32% • Salsa 17%, 24% • Relishes 15%, 10% • Meat 6%, 3%

  13. How do they can? And source? • 70% boiling water bath, 35% pressure canner, 27% pickle without boiling, 25% freeze in jars • Source of food: 58% own garden • Why? Economics, like the taste, control over what they eat (avoid pesticides), a family tradition, run out of freezer space, personal satisfaction • 20% given away as gifts

  14. Ensuring safe canned foods • Botulism, deadly form of food poisoning, caused by Clostridium botulinum • Cannot tolerate acid lower than pH<4.6 so able to can at the lower temperature of a boiling water bath 212 °F • All low acid foods need to be canned in boiling water canner at 240-250°F for 20-100min

  15. What is an acidfood? • New varieties of tomatoes are often lower in acid • Therefore need to add lemon juice or citric acid to ensure acidity

  16. Altitude affects temp at which water boils, so need to boil longer

  17. Pressure canning in pressure cooker

  18. Three main factors in what method used and how long to boil • Type of food- low acid or acid • Size of jar (pints or quarts) • Altitude

  19. Vitamin loss in canning • Heating causes loss of 1/2 to 1/3 of Vitamins A and C, thiamin and riboflavin • After canning loss is 5-10%/year • Other vitamins comparable with fresh • Apparently less vitamin loss with pressure canning

  20. Prevent flavor loss in canning • Remove oxygen from food tissues and jars • Quickly destroy food enzymes • Obtain high jar vacuums and airtight jar seals

  21. Tomato “raw-pack” in water (USDA Selecting, Preparing and Canning Tomatoes and Tomato Products, page 3-6) • Important to start with unbruised food (reduce microorganisms) and wash • For pint: peel 4-5 tomatoes: 30-60 secs in boiling water, dip in cold, peel, place in jar • Add a few garlic cloves, basil leaves, 1T lemon juice/pt and eliminate air bubbles in jar • Cover with boiling water to 1/2” headspace • Clean threads of glass with damp paper towel and place lid and ring on • Immediately process in boiling water canner- 40 min for raw-pack tomatoes in pints at sea level

  22. Rhubarb-stewed (USDA-Selecting, Preparing and Canning Fruit and Fruit Products, page 2-21) • Select young and tender stalks (cut leaves off) • Cut up and add 1/4 c. sugar per pint fruit • Let stand until juice appears • Heat gently until boiling • Fill jars without delay leaving 1/2” headspace • Boil for 15 min for pints in boiling water canner at sea level

  23. Jars need to be clean but not sterile if will be boiled > 10 min

  24. Tomatoes Rhubarb“raw-pack” “hot-pack”

  25. One/half inch headspace

  26. Boiling water canner

  27. Don’t retighten lids, cool without moving for 12-24 hrs

  28. Test center of lid to see that vacuum maintained

  29. Review!

  30. Cedar Grove Cheese Living machinefor wastewater No rGBH Family Farm for over 100 yrs

  31. References • USDA. 1995. Complete Guide to Home Canning on web or book version • Hupping, C.1990. Stocking Up, Third Edn. Rodale Publishers

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