Grow Your Own, Nevada! Spring 2012: Preserving your harvest

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  • 1. Canning Fruits & Vegetables
  • 2. SAFETY FIRSTAcid Content • Low acid or high?Altitude • Know your elevationEquipment • Clean jars and bands with new lids • Canner deep enough for jars to be covered with 1 inch of water
  • 3. ACIDITYLow Acid Foods:those with a pH > 4.6Examples: High Acid Foods:Carrots those with a pH < 4.6Beans Examples:Corn ApricotsTomatoes Apples Citrus Peaches
  • 4. ALTITUDEBoiling water canning adjustment chart Altitude in Feet Increased Processing Time 1,000 – 3,000 5 minutes 3,001 - 6,000 10 minutes 6,001 – 8,000 15 minutes 8,001 – 10,00 20 minutes
  • 5. EQUIPMENT Boiling water canner Jars, bands & NEW lids Jar lifter Bubbler Canning funnelAssemble all items before you begin your recipe
  • 6. ALMOST READY! • Canner: check for chips or cracks • Jars: look carefully around the outside for cracks or chips, and also feel the rim for cracks or chips EVEN NEW JARS! • Bands: check for dents and rust • Lids: ALWAYS use new lidsHeat the jars, submerged in simmering water for 10minutes (180°)Heat the lids according to package directions
  • 7. FILLING YOUR JARS • Each recipe will give you a “headspace” requirement. What is it? Headspace is the distance from the top of the food to the bottom of the lid. Measure correctly! • Remove air bubbles with a non- metallic tool • Clean the rims with a lint-free damp cloth after they have been filled & bubbled
  • 8. BATH TIME!• Place lids and bands after all jars are full• Tighten bands finger-tip tight• Lower jars into water bath canner, make sure water covers jars by 1-2 inches, add boiling water if needed, cover• Set timer after the water has returned to a boil, making sure water remains at a boil for the entire processing time
  • 9. NOW WHAT?When the processing time is complete: ●remove jars carefully ●place on kitchen towels, away from drafts ●do not touch until completely cooled, usually overnight
  • 10. STORAGE• Test seals. Reprocess or refrigerate and use within a few days any unsealed jars• Remove bands, then clean the outside of the jars with a soft damp cloth• Label the jars with the recipe name, month and year• Store in a cool dark place for up to a year
  • 11. RECIPES Always use modern, safety-tested recipes Resources: National Center for Home Food Preservation http://nchfp.uga.edu/ Ball www.homecanning.com