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Food preservation presentation


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food preservation presentation

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Food preservation presentation

  1. 1. Principles ofHome FoodPreservation Fall 2008
  2. 2. Instructions to modify presentation1. Copyright: Permission is granted for all use/reuse by U.S.U. Extension. Others may modify the presentation only by placing their logo in the top right side of the slide master template and adding the presenters name in the footer.2. To modify: In PowerPoint choose [View], then [slide master], then select the last slide down. Here you can modify the corner elements. USU Extension may replace the upper left logo with the USU Extension logo indicating their county. All may add a logo to the upper right corner. USU Extension may change the bottom left graphic and the footer.3. To change the footer: Choose [Insert][Header-Footer] and type your footer as a replacement for the existing footer. Extension staff should consider placing their web address and phone number here.4. When finished editing delete this instructional slide before presenting. Please do not delete any other slides.5. Please report errors or needed corrections to – Thanks. 2
  3. 3. …is always just a phone call or mouse click away! http://extension.usu.edu
  4. 4. Food Preservation• Freezing• Dehydrating• Canning – Boiling water canning – Pressure canning – Pickling – Jams & Jellies 4
  5. 5. Food Safety No. 1 Priority• Use only research tested recipes – USDA Complete Guide to Canning – USU Fact Sheets – NCHFP – Ball Blue Book 5
  6. 6. Research Tested Recipes 6
  7. 7. Why foods spoil• Yeast• Molds• Bacteria• Enzymes 7
  8. 8. Safe Canning• Processing temperature• Processing time• Sealed lid 8
  9. 9. Determining Safe Processing• Acid level• Container & size• Preparation method• Consistency of food• Altitude• Research 9
  10. 10. Acid Level• pH 4.6. or lower = acid food = BWC processing• pH above 4.6 = low acid food = pressure processing• Why? – botulism! 10
  11. 11. High Acid Foods• pH 4.6. or lower• Use Boiling water canner• Temperature reaches 200-212ºF• Tomatoes, jams, fruits, BBQ sauce, 11
  12. 12. Low Acid Foods• pH above 4.6.• Use Pressure canner• Temperature reaches 240-250ºF• Vegetables, meat, soups, etc. 12
  13. 13. Containers• Mason jars best choice• 4, 8, 16, and 32 oz. common• 64 oz. only for juice• Mayo jars okay• 2-piece metal lids 13
  14. 14. Raw Pack & Hot Pack 14
  15. 15. Raw Pack & Hot PackDisadvantages:• Floating food• Air bubbles Disadvantage:• Discoloration over time • Texture loss 15
  16. 16. 2 Piece Metal Lids• Always use new lids• Hand tighten• Too loose (leaks)• Too tight (no vacuum) 16
  17. 17. Sealing• Remove air bubbles• Wipe rim• Preheat lid (softensealing compound)• Attach lid• After processing hear seal “pop” remove screw band 17
  18. 18. Consistency of Food• Affects heat penetration• Liquid always required• Reason some foodscannot be canned--cubes vs slices--pumpkin butter--no added thickeners--no pasta or noodles 18
  19. 19. Altitude• Affects temperature reachedwhen boiling Altitude Temperature (in feet) when water boils• It is temp. reached and not the 10,000 194°Faction of boiling that killsmicroorganisms 8,000 197°F• Higher altitudes need longer 6,000 201°Fboiling water time or higher 4,000 204°Fpressures in pressure canner 2,000 208°F• Always use tested 0 (Sea Level) 212°Frecipe/process 19
  20. 20. When to can• Low quality foods make lowquality preserves• Always preserve the freshestfoods (within hours of harvest)• Before canning:-- Some fruits may be allowedto fully ripen off the vine-- Some meats may berefrigerated for 1-2 days 20
  21. 21. Preparing Jars• Wash jars before everyuse in clean soapy water• Rinse well• Sterilize jars and lids inboiling water only whenboiling water canning lessthan 10 minutes 21
  22. 22. Boiling Water Canner• Aluminum or porcelain-covered steel• Flat bottom• Not more than 2” widerthan burner• Jar rack or bottom rackneeded• Steam canners notrecommended 22
  23. 23. Boiling Water Canning1. Fill canner halfway with water.2. Preheat to 140°F for raw pack and 180°F for hot packed foods.3. Load filled jars with lids into rack and then lower into water.4. Add more boiling water to cover jars at least 1 inch.5. Turn heat to highest setting until water boils vigorously.6. Start timer once water boils vigorously. 23
  24. 24. Boiling Water Canning7. Cover and turn down heat until gently boiling.8. Add more boiling water as needed.9. When time is up turn off heat and remove lid.10. Remove from canner and set on a towel at least 1 inch apart to cool.11. After lids seal (pop) remove screw bands. 24
  25. 25. Pressure Canner• Aluminum or steel• Lid with gasket• Flat or concave bottom• Weighted or dial gauge(check dial gauge annually)• Pressure safety valve• Jar rack 25
  26. 26. Pressure Canning1. Put 2-3 inches of water in canner, lower rack of filled and lidded jars into canner and fasten cover securely.2. Heat until steam escapes from vent port.3. Let steam vent for 10 minutes, then place weight on vent port or close petcock. Allow to pressurize.4. Begin to time when recommended pressure is reached.5. Adjust heat to regulate a steady pressure on gauge. 26
  27. 27. Pressure Canning6. If pressure drops below required amount, reset time to zero.7. When time is completed, turn off heat and let the canner depressurize. DO NOT force-cool the canner- may result in food spoilage.8. After canner is depressurized, remove the weight from the vent. Wait 2 minutes, remove lid and avoid steam.9. Remove jars and place on towel or rack to cool. 27
  28. 28. Cooling Jars• Do NOT retighten lids• Cool at room temp.12-24 hours on a rackor a towel 28
  29. 29. Testing Seals 29
  30. 30. Reprocessing• If any jar fails to seal or issuspected of not being fully andproperly processed it MUST be--immediately refrigerated, thenreprocessed (full time with newjars or lids within 24 hours) oreaten 30
  31. 31. Storing Canned Foods• Remove screw band• Label and date jar• Do not allow to freeze Cleanor overheat Cool• Shelf life: 12-18 mos. Darkboiling water canned &18-24 mos. for pressure Drycanned 31
  32. 32. Spoilage of Canned Foods• Check for swollen lid orseal breakage.• When opening look, smell,and listen for anythingunusual:-- off smells-- spurting liquid 32
  33. 33. © Utah State Univ. ExtensionUtah State University is committed to providing an environment free from harassmentand other forms of illegal discrimination based on race, color, religion, sex, nationalorigin, age (40 and older), disability, and veteran’s status. USU’s policy also prohibitsdiscrimination on the basis of sexual orientation in employment and academic relatedpractices and decisions. Utah State University employees and students cannot, becauseof race, color, religion, sex, national origin, age, disability, or veteran’s status, refuse tohire; discharge; promote; demote; terminate; discriminate in compensation; ordiscriminate regarding terms, privileges, or conditions of employment, against any personotherwise qualified. Employees and students also cannot discriminate in the classroom,residence halls, or in on/off campus, USU-sponsored events and activities. Thispublication is issued in furtherance of Cooperative Extension work, acts of May 8 andJune 30, 1914, in cooperation with the U.S. Department of Agriculture, Noelle E. Cockett,Vice President for Extension and Agriculture, Utah State University. Authors: Judy Harris, Debra Proctor, and Brian Nummer USU Cooperative Extension. August 2008. 33