1 / 28

Intro to Canning

Intro to Canning. Rick Sloan FCS Agent. What we will learn!. Why are we canning in the 21 st century Canning Trends Specific Concerns with Canning Foods at Home Credible Instructions. Home Food Preservation. 2. Why are We Canning in the 21 st Century?. Home Food Preservation. 3.

nina-schwartz
Download Presentation

Intro to 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. Intro to Canning Rick Sloan FCS Agent

  2. What we will learn! Why are we canning in the 21st century Canning Trends Specific Concerns with Canning Foods at Home Credible Instructions Home Food Preservation 2

  3. Why are We Canning in the 21st Century? Home Food Preservation 3

  4. Canning History Lesson Canning dates to late 18th century in France. Napoleon Bonaparte, concerned about keeping his armies fed, offered cash for developing a reliable method of food preservation. Nicholas Appert won the prize, 12,000 francs, in 1809 when he submitted his method of “food in glass bottles (Kovel and Kovel, 2007). Home Food Preservation 4

  5. Canning History Appert used glass jars sealed with wax and reinforced with wire. Took 14 years to develop. Peter Durand, in 1810, replaced the breakable glass bottles with cylindrical tinplate canisters. Tin Can Openers were not invented for another 30 years. Home Food Preservation 5

  6. Basics haven’t changed drastically The basic principles have not changed dramatically. Heat sufficient to destroy microorganisms. Foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250°F (116-121°C). Home Food Preservation 6

  7. The Basics Louis Pasteur provided the explanation for canning when he was able to demonstrate that the growth of microorganisms is the cause of food spoilage (Lund et al. Eds. 2000). Home Food Preservation 7

  8. Commercially Canned Foods Historically: Relatively safe Only 4 outbreaks in 40 years, last one was in 1974 Before…. Home Food Preservation 8

  9. Home Food Preservation 9

  10. Recent Illnesses September 2008 Botulism Ohio man and his grandson were hospitalized as a result of botulism toxin poisoning caused by improperly canned green beans. 2007 Virginia couple died after eating improperly canned foods that also contained botulism toxin. Physician Home Food Preservation 10

  11. Recent Illnesses February 2009 Woman in her 30s and two children under 10 fell ill from eating improperly-canned green beans from a home garden. The woman is reportedly recovering slowly and remains on a ventilator. Home Food Preservation 11

  12. Canning Trends Home Food Preservation 12

  13. Home Food Preservation Home canning continues to be a popular means of preserving food at home (Andress et al, 2002). Fruits and vegetables make up the majority of home preserved foods. Meats (especially game) and fish are also preserved. Home Food Preservation 13

  14. National Phone Survey of Canners (2005) 58% of home canners are between 35-64 years of age 27% are 65 and over 15% are under 35 (D’sa et al., 2007) Home Food Preservation 14

  15. Home Canning Survey Majority of home canners have reported not following science-based home preservation methods. Receive much of their home preservation information through friends and family. Only 45% of respondents thought that home canned foods could be spoiled without obvious signs of spoilage. Home Food Preservation 15

  16. Reasons for Preservation Local Economy Personal Business opportunity Connection to food Home Food Preservation 16

  17. July 22, 2008New York Times Home Food Preservation 17

  18. Eat Local: Movement Stresses Safety "Buying locally is much safer than just eating food that has been purchased en masse from god knows where." Home Food Preservation 18

  19. Food Preservation Trends Farmers Markets in some areas allow selling home-made jams and jellies, but NOT certain canned goods due to fear of botulism. Prohibited are low-acid foods, such as green beans. Home Food Preservation 19

  20. Recent headlines Let us grow our own food to eat better, save money (W-S Journal, April 4, 2009) More Alaskans trying to keep food source local (Fairbanks Daily News-Miner, April 5, 2009) Locals jump on national gardening trend (Northwest Arkansas times, April 5, 2009) Home Food Preservation 20

  21. Growing, Preparing, Storing Own Food Seed sales up 10-15%. Families with gardens expected to increase 40+% in 2009. "As the economy goes down, food gardening goes up," says Bruce Butterfield, the group's research director. "We haven't seen this kind of spike in 30 years." Home Food Preservation 21

  22. Younger Demographic May not have even seen home canning before Home Food Preservation 22

  23. Specific Concerns with Canning at Home Home Food Preservation 23

  24. Storing Jars Canned foods can be stored for up to 18 months to retain optimal quality. Store canned foods in a cool, dry environment that is between 50 and 70oF. Non-pathogenic thermophilic bacteria can grow if the jars are not stored properly. Home Food Preservation 24

  25. Unsafe Canning Methods Open kettle Oven canning Dishwasher Addition of aspirin Steam canners Microwave oven canners Home Food Preservation 25

  26. Credible Instructions Home Food Preservation 26

  27. Canning Books So Easy to Preserve, University of Georgia Ball Blue Book, Alltrista How to Dry Foods, Deanna DeLong The Joy of Winemaking, Terry Garey Canning & Preserving without Sugar, Norma MacRae Home Food Preservation 27

  28. Canning Websites National Center for Home Food Preservation www.uga.edu/nchp Food Safety Website www.foodsafetysite.com/consumers/resources/ Alltrista Consumer Products www.homecanning.com/usa OR 1-800-240-3340 Home Food Preservation 28

More Related