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Managing Your Garden Bounty - May 2011

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Managing Your Garden Bounty - May 2011

  1. 1. Managing Your Garden’s Bounty Home Food Preservation
  2. 2. Home Preserved Food <ul><li>Our aim: safe, high quality food. </li></ul>
  3. 3. <ul><li>48 million foodborne illnesses each year </li></ul><ul><li>128,000 hospitalizations </li></ul><ul><li>3,000 deaths </li></ul><ul><li>Economic loss is$5 billion dollars!! </li></ul>CDC, Dec. 2010 Annual Incidences of Foodborne Illness Cause of Illness # Cases # Deaths Bacteria 3.6 million 861 Parasites 232,705 333 Viruses 5.5 million 157 Unknown agent ~38.4 million 1,686 (56%)
  4. 4. Outbreaks of Foodborne Illness <ul><li>5,316 outbreaks of illness linked to specific foods occurred between 1990 and 2005 </li></ul>CDC, 2008 FOOD # OUTBREAKS # ILLNESSES Seafood 1,053 10,415 Produce 713 34,049 Poultry 580 17,661 Beef 506 13,873 Eggs 352 11,224
  5. 5. In the News….. <ul><li>(2008) FDA finds Salmonella strain on jalapeno peppers; 1,442 Americans sickened </li></ul><ul><li>(2010) Salmonella Montevideo infection linked to pepper-coated salami (272 illnesses nationwide) </li></ul><ul><li>(2010) 10 illness and 5 deaths linked to Listeria -contaminated celery </li></ul><ul><li>(2011) 125 cases of salmonellosis linked to alfalfa and mixed sprouts from Tiny Greens Organic Farm (IL); 3 ill in Wisconsin </li></ul><ul><li> Ingredients used in home food preservation are increasingly linked to foodborne illness outbreaks! </li></ul>
  6. 6. Or this one…. <ul><li>Watermelon jelly sold at charity booths in British Columbia may have botulism! </li></ul><ul><li>(Vancouver Island) – 8 March 2011 </li></ul><ul><li>A suspected case of botulism on Vancouver Island has led to the recall of watermelon jelly prepared by Jamnation Find Foods. The jelly was sold at charity booths in various locations in British Columbia in 2010. Botulism is a serious illness and anyone who purchased the jelly should discard it immediately. The jelly consumed by the case was sold through the British Columbia Huntington’s Research Foundation charity booth. </li></ul>
  7. 7. Getting Started…Recipes <ul><li>Use ONLY up-to-date, research-tested recipes! Current canning instructions date from 1994 </li></ul><ul><li>Don’t (necessarily) do what Mom told you! </li></ul><ul><li>Leave creativity behind ( when home preserving) </li></ul><ul><li>National Center for Home Food Preservation – www.uga.edu/nchfp/ </li></ul><ul><li>Food Safety & Health www.foodsafety.wisc.edu </li></ul><ul><li>Ball www.freshpreserving.com </li></ul>
  8. 8. Getting Started…Produce <ul><li>Start with tested varieties </li></ul><ul><li>Harvest at the proper maturity </li></ul><ul><ul><li>slightly under-ripe or peak of ripeness </li></ul></ul><ul><ul><li>never rotten produce or produce from dead plants </li></ul></ul><ul><li>Discard diseased produce (especially important in canning and drying) </li></ul>
  9. 9. Cleaning Produce <ul><li>‘ Wash’ produce with clean water; not use soap. Produce rinses such as FIT® have not been proven to be effective. </li></ul><ul><li>Water should be warmer than fruit by at least 10°F to prevent infiltration of microbes. </li></ul><ul><li>A dilute chlorine dip can reduce chance of contamination remaining on rinsed produce. [Use 1/2 - 1 Tablespoon bleach per gallon of water] </li></ul>
  10. 10. Getting Started…Supplies <ul><li>Whether canning, freezing or drying foods, start by: </li></ul><ul><li>Inspecting jars and purchasing new 2-piece lids </li></ul><ul><li>Purchasing freezer bags – proper packaging is key to preventing freezer burn </li></ul><ul><li>Cleaning and testing your dehydrator - dehydrators should have a temperature control and fan to remove moist air </li></ul>
  11. 11. Getting Started…Canners <ul><li>Boiling Water Canners </li></ul><ul><li>Use for high acid or acidified foods (pickles, salsa, fruits) </li></ul><ul><li>A rack is needed to lift jars off the bottom </li></ul><ul><li>Use with a tight-fitting lid </li></ul><ul><li>Processes food at 212°F </li></ul>
  12. 12. Getting Started…Canners <ul><li>Pressure Canners </li></ul><ul><li>Use for low acid foods (meat, vegetables) </li></ul><ul><li>Dial gauge – checked every year for accuracy </li></ul><ul><li>Weighted gauge – inspect gasket and vent port </li></ul><ul><li>Fitted with a rack </li></ul><ul><li>Processes food at 240-250°F </li></ul>
  13. 13. How do we know which canning method to use? <ul><li>What is the pH (acidity) of the food? </li></ul><ul><li>below pH 4.6 above </li></ul>Boiling Water Fruits, Pickles, Salsa Pressure Meat, Vegetables
  14. 14. Don’t Forget <ul><li>Properly pre-treat jars and lids </li></ul><ul><li>Leave the proper headspace </li></ul><ul><li>Process at the correct time & temperature </li></ul><ul><li>Follow an up-to-date, research tested recipe </li></ul><ul><li>Adjust for elevation </li></ul>*Note: darker areas on the state map have an elevation above 1,000 feet. Increase time when boiling water canning; increase pressure when pressure canning.
  15. 15. Don’t harm your family with these canning methods! <ul><li>Boiling water canning of meats and vegetables </li></ul><ul><li>Eliminating the canning step </li></ul><ul><li>Dishwasher canning </li></ul><ul><li>Oven canning </li></ul>
  16. 16. Home Canning Resources <ul><li>Using & Caring for a Pressure Canner (B2593) </li></ul><ul><li>Wisconsin Safe Food Preservation Series (2008): canning fruits, salsa, vegetables, meat, tomatoes, pickles & jam ( www.foodsafety.wisc.edu ) </li></ul><ul><li>Ball Canning www.freshpreserving.com/ </li></ul><ul><li>National Center for Home Food Preservation ( www.uga.edu/nchfp/ ) </li></ul><ul><li>* Resources from 1994 or later! </li></ul>
  17. 17. The RULE of Canning <ul><li>A sealed jar </li></ul><ul><li>≠ </li></ul><ul><li>A safe jar </li></ul>
  18. 18. NEW in Canning <ul><li>Always add acid to tomato products </li></ul><ul><li>Check pickle recipes – alum is no longer recommended; use lime with caution </li></ul><ul><li>Use only 2-piece lids (not reusable) </li></ul><ul><li>Do not use paraffin to seal jam </li></ul><ul><li>Use 5% vinegar in pickling </li></ul><ul><li>Reprocess failed jars w/in 24 hours </li></ul><ul><li>Vent pressure canners for 10 minutes </li></ul>
  19. 19. Happy Preserving! Presented by:

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