Transcript Master Food Preserver Training

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
• Spores of Clostridium
botulinum are in the soil
• Toxin production
requires: low acid
(pH>4.6), no oxygen,
warm temperatures
Processing of LowAcid Food
High pressure
► High temperature
►Shorter processing time
►Higher quality
Question time??
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
Packing Jars for
Pressure Processing
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 1inch 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.
Processing in a Pressure Canner
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•
•
•
•
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
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
After Processing
• Remove jars from canner and
allow to cool
• Do NOT tighten screw bands
• Check seals of cooled jars
• Label, date and store
Canning Vegetables
• Select high quality
vegetables
• Wash all veggies & peel
and/or blanch if required
• Adjust seasoning as
desired
More Hints for Canning
Vegetables Safely
•
•
•
•
Do not thicken
Do not adapt jar sizes
Canning mixtures
Adjust for altitude
Question time??
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…
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…
Question time??
How Long Does It
Keep?
Canned vegetables and meat: 1
year under proper storage
conditions
Next Time:
Canning Tomatoes – tips on
preparing tomatoes tart and
tasty!