canning.pdf
(
2774 KB
)
Pobierz
PB724
$5
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.)
60
Some growth of food-poisoning bacteria may occur.
40
Cold temperatures permit slow growth of some bacteria that cause spoilage.**
32
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.)
0
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.
Plik z chomika:
natura53
Inne pliki z tego folderu:
NuclearDetonationPreparedness.pdf
(701 KB)
FM_21-76-US-army-survival-manual.pdf
(2790 KB)
Ebook - Underworld Survival Guide STEAL THIS BOOK(Banned by US in the 70's)- very useful.rtf
(395 KB)
canning.pdf
(2774 KB)
(ebook - english) US Army - Field Manual 21-76 - Survival.pdf
(32831 KB)
Inne foldery tego chomika:
Adolf Kudliński - Polski Preppers
Boungler.pl
Czekając na apokalipsę (123)
drewniany łuk i kusza
Mistrzowie Survivalu
Zgłoś jeśli
naruszono regulamin