canning.pdf

PB724

Canning Foods

Fruits Vegetables Pickles Jellies

Canning Foods

Fruits

Vegetables

Pickles

Jellies

Reba K. Hendren, Professor Emeritus

Revised by Janie Burney, Associate Professor

Family and Consumer Science

William C. Morris, Professor

Food Sciences and Technology

CONTENTS

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Canning Fruits and Vegetables

Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Procedure for Canning Fruits....................................................7

Altitude Table – Water Bath . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8

Fruit and Tomato Recipes .......................................................9

Timetable for Fruits and Tomatoes............................................. 13

Scorecard for Fruits and Tomatoes ............................................. 14

Procedure for Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Operation of Pressure Canner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Altitude Table – Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Vegetable Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Timetable for Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Scorecard for Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Questions and Answers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Pickles and Relishes

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Types of Pickles and Relishes.................................................. 26

Ingredients................................................................... 26

Equipment................................................................... 27

Procedures for Safe Pickling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Pickle and Relish Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Scorecard for Pickles and Relishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Pickle Troubles and What Causes hem........................................ 37

Jams, Jellies and Preserves

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Ingredients................................................................... 38

Equipment................................................................... 38

Procedure for Making Jams, Jellies and Preserves................................ 39

Jelly Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Jam Recipes .................................................................. 40

Preserves Recipes............................................................. 41

Fruit Buter Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Scorecard for Jam, Jelly and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Common Problems with Jam, Jelly and Preserves . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Metric Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Deinition of Preservation Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

4 Canning Foods

INTRODUCTION

have established that certain procedures are essential for a given food to make it safe, as

well as retain its color, lavor, texture and nutrients. Standard recipes are designed with these

research indings in mind and, when carefully followed, insure both a high-quality and a

safe product.

Food is preserved by using methods that destroy or hinder the growth of microorgan-

isms, such as molds, yeast and bacteria. hese organisms may be present in the soil, on the

food, in the air, on equipment or on work surfaces.

Yeasts, molds and bacteria must be destroyed during processing to prevent the food from

spoiling. he correct amount of time to process varies with the kind of food. Suicient heat

for a speciied length of time kills microorganisms and insures a safe product. Processing

also helps to secure an airtight seal when using closures containing sealing compound.

Preventing enzymatic changes in food is another concern when preserving food.

Enzymes are chemical substances found in all animals and plants. hese enzymes aid in

the maturing and ripening processes. If not destroyed or inactivated, enzymes cause changes

in color, lavor and texture. In the canning process, enzymes are destroyed by heat.

P reserving food is more than an art; it is a science. Scientists and home economists

Canning Foods 5

Temperature of Food *

For Control of Bacteria

Degrees F

250

Canning temperatures for low-acid vegetables, meat and poultry in pressure canner.

240

Canning temperature for fruits, tomatoes and pickles in water-bath canner.

212

Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases

as temperature is increased.

165

War ming temperatures prevent growth but allow survival of some bacteria.

140

Some bacterial growth may occur. Many bacteria survive.

125

Danger Zone. Temperatures in this zone allow rapid growth of bacteria and

production of toxins by some bacteria. (Do not hold foods in this temperature zone

for more than 2 or 3 hours.)

Some growth of food-poisoning bacteria may occur.

Cold temperatures permit slow growth of some bacteria that cause spoilage.**

Freezing temperatures stop growth of bacteria, but may allow bacteria to survive.

(Do not store food above 10 degrees F for more than a few weeks.)

Recommended temperature for frozen foods.

*USDA Keeping Food Safe to Eat, Home & Garden Bulletin, #182.

**Do not store raw meats for more than 5 days or poultry, ish or ground meat for more

than 2 days in the refrigerator.

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