**This information is being presented and distributed with the permission of Charles Mix County and Bon Homme County Extension Agents Carrie Johnson and Amanda Larson
The pressure’s on: canningWagner Health Care Center IHS
Canning- Is It Worth It?
• Saves money, especially if you have your own garden
• Personal satisfaction• Control sugar &
sodium content
There is a 20-fold increase in the
value of produce grown compared to material costs!
Colorado State University
• The canning method that is approved for a food depends on certain characteristics of the food. Foods are divided into two main categories, acid foods and low acid foods, for the purpose of canning. The term, “pH,” is a measurement of the acid level in a food. pH is measured on a scale from 1 to 14. The closer the pH value is to one, the more acid the food contains. A pH of 7 is neutral.
Which Method Do I Use?
Which Method Do I Use?
Depends on the type of food
High acid- water bath pH of 4.6 or lower Foods that contain enough acid to
prevent the growth of the bacteria that causes botulism poisoning
Fruits, tomatoes, pickles
• Low acid- pressure can– pH higher than 4.6– Vegetables, meats, soups,
combination foods
Heat inactivates enzymes that
cause changes in color, flavor & texture. It also
destroys microorganisms.
Why Pressure Can Low Acids?
Clostridium Botulinum• Bacteria that causes
botulism• Forms protective, heat
resistant spores• Requires higher
temperatures for destruction
• Pressure canning removes favorable growing conditions
Food can contain toxin without showing signs
with symptoms typically
appearing within 12-72 hours!
Canning “Musts”
• Canner functions properly
• Consider headspace• Wash and sterilize jars• Correct processing
times• Reputable recipes or
sources
Check dial gauges &
canner parts every
year if pressure canning!
• Pressure Canner
• Jars, Lids, Rings
• Water Bath Canner
• Jar Lifter, Lid lifter, funnel, head space guide
Canning Supplies
Boiling Water Bath Method
• 6 inches hot or simmering water
• Place jars on rack in canner
• 1-2 inches of water over jars
Do NOT use towels in place of a canner
rack!
Boiling Water Bath Method
• Begin processing time when full boil is reached– Adjust for altitude
• When processing is complete, wait 5 minutes
Cool 12-24 hours
undisturbed
Pressure Canning
• 2-3 inches hot or simmering water
• Place jars on rack in canner
• Put lid on canner with weight or petcock open
Do NOT use towels in place of a canner
rack!
Pressure Canning
• Exhaust 10 minutes• Close vent or petcock• Processing time starts
when pressure is reached– Adjust for altitude
Altitude map is also located on the SDCES food safety
site
Pressure Canning
• When processing is complete, turn off heat
• Remove weight or open petcock, wait 10 minutes
Do NOT quick cool
the pressure canner!
Sources
• National Center for Home Food Preservation
• Putting Food By – 2009 presentation
Questions?
Helpful Websites
Georgia www.uga.edu/nchfp/index.html
South Dakota http://extfcs.sdstate.edu/foodsafetysite
North Dakota www.ag.ndsu.nodak.edu/storage.htm
Ball www.homecanning.com
Presto www.presto-net.com
Mirro http://wearever.com
Recipe- Peach Jam (reduced
sugar)
Ingredients12 fresh peaches, pitted and chopped2-4.5 cups white sugar (use 2 cups for reduced sugar)1 (2 ounce) package dry pectin
**When making preserves and jams, choose slightly under ripe, firm fruit. This recipe gives a jam with good color and consistency. Healthier, since skins are left on. Start with 2 cups of sugar, taste and add more sugar in ½ cup increments until you get desired sweetness.Directions
1. Crush 1 cup chopped peaches in bottom of large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to low boil, cook for 20 mins or until peaches become liquid.
2. Pour peaches into bowl, measure 6 cups back into pan. Add sugar, and bring to boil over medium heat. Gradually stir in dry pectin, and boil for 1 min.
3. Remove from heat after 1 min, and transfer to sterilized jars. Process in hot water bath canner for 10 mins. Let cool, and place on shelf.
Recipe- Hamburger Pickles
Ingredients (Yield: ~7 pints)4 lbs cucumbers6 tbsp canning salt4 ½ cups water4 cups vinegar (white or apple cider, 5% acidity14 heads fresh dill3 ½ tsp mustard seed14 peppercorns1 clove garlic for each jar1 small dried red pepper per jar
DirectionsWash cucumbers. Cut into ¼ inch slices. Combine salt, vinegar, and water in saucepan; bring to boil (this is the brine). Pack cucumbers into jars, leaving ¼ in headspace. Remove air bubbles. Add 2 heads of dill, ½ tsp mustard seed, 2 peppercorns, 1 clove garlic, 1 dried red pepper to each jar. Ladle hot brine over cucumbers, leaving ¼ in headspace. Remove air bubbles. Adjust two-piece caps. Process 15 mins in boiling water canner. Let cool, and place on shelf. **All pickles should stand 4-6 weeks after processing to cure and develop satisfactory flavor.
Recipe- Canned Stew Meat
Ingredientsbeef or other meat suitable for stewingsaltBroth: remove meat from cooking pan. Add 1 cup boiling water or broth for each 1-2 tbsp fat in the pan. Boil 2-3 mins. Do not add a thickening agent such as flour or cornstarch before canning.
Directionscut into 1 ½-2 in cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add ½ tsp salt to each pint jar, 1 stp salt to each quart jar, if desired. Pack hot meat into hot jars, leaving 1 inch headspace. Ladle hot cooking broth over meat, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 mins, quarts 1 hour and 20 mins, at 10 pounds pressure in a steam-pressure canner.
**When using a dial-gauge canner or processing at altitudes higher than 1000 feet above sea level, an adjustment in the pounds pressure must be made, please refer to an Altitude Chart
Ingredients (Yield ~ 6 pints)10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)5 cups chopped and seeded long green peppers (about 2 lbs)5 cups chopped onions (about 1.5 lbs)2.5 cups chopped and seeded hot peppers (about 1 lb)3 cloves garlic, minced2 tbsp cilantro, minced3 tsp salt1 ¼ cup cider vinegar
DirectionsCombine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 mins. Ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. **Note: VERY IMPORTANT- When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned
Recipe- Salsa