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

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

  1. 1. Canning Fruits & Vegetables
  2. 2. SAFETY FIRST Acid Content • Low acid or high? Altitude • Know your elevation Equipment • Clean jars and bands with new lids • Canner deep enough for jars to be covered with 1 inch of water
  3. 3. ACIDITY Low Acid Foods: those with a pH > 4.6 Examples: High Acid Foods: Carrots those with a pH < 4.6 Beans Examples: Corn Apricots Tomatoes Apples Citrus Peaches
  4. 4. ALTITUDE Boiling 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. 5. EQUIPMENT Boiling water canner Jars, bands & NEW lids Jar lifter Bubbler Canning funnel Assemble all items before you begin your recipe
  6. 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 lids Heat the jars, submerged in simmering water for 10 minutes (180°) Heat the lids according to package directions
  7. 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. 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. 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. 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. 11. RECIPES Always use modern, safety-tested recipes Resources: National Center for Home Food Preservation http://nchfp.uga.edu/ Ball www.homecanning.com

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