Transcript Intro to Canning

Intro to Canning
Rick Sloan
FCS Agent
What we will learn!
 Why are we canning in the 21st century
 Canning Trends
 Specific Concerns with Canning Foods at
Home
 Credible Instructions
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Why are We Canning in the
21st Century?
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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).
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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.
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Basics haven’t changed
drastically
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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).
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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).
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Commercially Canned Foods
 Historically:
 Relatively safe
 Only 4 outbreaks in 40 years, last one was in 1974
 Before….
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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
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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.
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Canning Trends
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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.
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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)
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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.
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Reasons for Preservation
 Local
 Economy
 Personal
 Business opportunity
 Connection to food
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July 22, 2008
New York Times
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Eat Local: Movement Stresses
Safety
"Buying locally is much
safer than just eating food
that has been purchased
en masse from god knows
where."
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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.
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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)
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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."
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Younger Demographic
May not have even seen home canning before
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Specific Concerns with
Canning at Home
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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.
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Unsafe Canning Methods
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Open kettle
Oven canning
Dishwasher
Addition of aspirin
Steam canners
Microwave oven canners
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Credible Instructions
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Canning Books
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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
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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
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