Home Food Preservation

Home Food
Preservation
MODULE 1
Introduction to
Home Canning
MODULE 1: Units
Why are we canning in the 21st century
Canning Trends
Specific Concerns with Canning Foods at
Home
Credible Instructions
Why are We Canning in

the 21st Century
Canning History Lesson

Canning dates to late 18th century in France.
Napoleon Bonaparte, concerned about keeping his
armies fed, offered cash for developing a reliable
method of food preservation.
Nicholas Appert won the prize, 12,000 francs, in
1809 when he submitted his method of food in
glass bottles (Kovel and Kovel, 2007).
Canning History
Appert used glass jars sealed with wax and
reinforced with wire.
Took 14 years to develop.
Peter Durand, replaced the breakable glass
bottles with cylindrical tinplate canisters.
Basics havent changed

drastically
The basic principles have not changed
dramatically.
Heat sufficient to destroy microorganisms.
Foods packed into sealed, or "airtight" containers.
The canned foods are then heated under steam
pressure at temperatures of 240-250F (116121C).
The Basics
Louis Pasteur provided the explanation for
canning when he was able to demonstrate that the
growth of microorganisms is the cause of food
spoilage (Lund et al. Eds. 2000).
Commercially Canned
Foods
Historically:
Relatively safe
Only 4 outbreaks in 40 years, last one was in
1974
Before.
10
Recent Illnesses
September 2008
Botulism
Ohio man and his grandson were hospitalized as a
result of botulism toxin poisoning caused by
improperly canned green beans.

2007
Virginia couple died after eating improperly canned
foods that also contained botulism toxin.
Physician
11
Recent Illnesses
February 2009
Woman in her 30s and two children under 10
fell ill from eating improperly-canned green
beans from a home garden.
The woman is reportedly recovering slowly and
remains on a ventilator.
12
Canning Trends
13
Home Food Preservation

Home canning continues to be a popular
means of preserving food at home (Andress
et al, 2002).
Fruits and vegetables make up the majority
of home preserved foods.
Meats (especially game) and fish are also
preserved.
14
National Phone Survey of

Canners (2005)
58% of home canners are between 35-64
years of age
27% are 65 and over
15% are under 35 (Dsa et al., 2007)
15
Home Canning Survey

Majority of home canners have reported not
following science-based home preservation
methods.
Receive much of their home preservation
information through friends and family.
Only 45% of respondents thought that home
canned foods could be spoiled without
obvious signs of spoilage.
16

Local
Economy
Personal
Business opportunity
Connection to food
17
July 22, 2008

New York Times
18
19
Spot the Mistake

Celebrity Chefs
20
Eat Local: Movement

Stresses Safety
"Buying locally is much safer
than just eating food that
has been purchased en
masse from god knows
where."
21
Organic = Healthy?!
"I eat organic food
and drink only
green tea gallons
of it when Im
writing. I smoke
cigarettes, but
organic ones
Organic Style magazine March 2005
22
Food Preservation
Trends
Tuscaloosa Farmers Market
Allows selling home-made jams and jellies,
but NOT certain canned goods due to fear
of botulism.
Prohibited are low-acid foods, such as green
beans.
23
Home Canned Foods as a

Business
Home canned soup, sold to a PA woman in 2007.
Woman tested positive for botulism, as did the
soup.
24
Headlines from the Past

Few Days
Let us grow our own food to eat better, save
money (W-S Journal, April 4, 2009)
More Alaskans trying to keep food source local
(Fairbanks Daily News-Miner, April 5, 2009)
Locals jump on national gardening trend
(Northwest Arkansas times, April 5, 2009)
25
Growing, Preparing,
Storing Own Food
Seed sales up 10-15%.
Families with gardens expected to increase
40+% in 2009.
"As the economy goes down, food
gardening goes up," says Bruce Butterfield,
the group's research director. "We haven't
seen this kind of spike in 30 years."
26
Younger Demographic
May not have even seen home canning before
27
Specific Concerns
with Canning at Home
28
Storing Jars
Canned foods can be stored for up to 18
months to retain optimal quality.
Store canned foods in a cool, dry
environment that is between 50 and 70oF.
Non-pathogenic thermophilic bacteria can
grow if the jars are not stored properly.
29
Unsafe Canning Methods
Open kettle
Oven canning
Dishwasher
Addition of aspirin
Steam canners
Microwave oven canners
30
MODULE 2
Home Canning
31
MODULE 2: Units
Principles of Canning
Two Methods of Canning
Packing Methods
Canning Equipment
Processing Time
Boiling Water Processing
Pressure Canning Processing
32
Canning Basics
Food is placed in a canning jar and heated
to a temperature that destroys targeted
microorganisms.
Heat also inactivates enzymes that cause
spoilage.
Air is driven from the jar during heating.
As the jar cools a vacuum seal is formed.
33
Commercial Sterility
All pathogens, spoilage bacteria, molds, and
yeast are killed.
Those that survive are thermophilic bacteria
that cause spoilage but not illness.
Some produce gases.
Some produce bad odors.
34
Vacuum Seal
Holds the lid on the jar.
Prevents recontamination of the food.
Prevents air from drying out the food.
35
Two Methods of Canning

Boiling Water Canning
Used for high-acid foods
Pressure Canning
Used for low-acid foods.
Can also be used for high-acid foods but might
result in a soft texture.
36
High-Acid Foods (pH <

4.6)
All fruits, except for:
figs
tomatoes, and
melons
Rhubarb
Fermented pickles, such as sauerkraut
Acidified foods, such as pickles and tomatoes
37
Low-acid Foods (pH > 4.6)
All vegetables, except for rhubarb

Meats
Poultry
Seafood
Soups
Mixed canned foods (low-acid + high-acid)
38
Why Two Methods of

Canning?
Yeast, molds, and most bacteria are killed at
boiling temperatures -- 212F at sea level.
C. botulinum forms spores that require higher
temperatures for destruction in a reasonable period
of time -- usually 240F or above at sea level.
39
Clostridium botulinum
Clostridium botulinum bacteria are found naturally
in soil and water.
Seven known types, but only A, B, E and F cause
illness in humans.
This bacterium can produce heat-resistant spores.
40
C. botulinum -- Growth
To germinate, the spores need the following
conditions:
anaerobic environment
low-acid food
temperature between 40F and120F
relatively high moisture
41
C. botulinum -- Growth
Optimal conditions might be found in:
Home canned foods
Smoked fish and sausage
Foil-wrapped baked potatoes sitting at room
temperature
Packaged mushrooms
Pot pies and other foods in gravy
42
Botulinum Toxin
The botulinum toxin, one of the deadliest known,
causes botulism.
1 mg can kill 655 tons of mice.
Food can contain toxin without showing any
signs.
Antitoxin available, but slow recovery. Permanent
nerve damage possible.
43
Botulism -- Symptoms
Symptoms usually appear within 12 to 72 h
after eating contaminated food:
Digestive upset (in some cases)

Blurred, double vision
Difficulty swallowing, speaking, and breathing
Possible death from suffocation
10-35% mortality rate
44
Preventing Botulism
Spores do not grow in high-acid foods.
Spores killed when low-acid foods heated
long enough at a specific temperature.
Process low-acid foods in a pressure canner,
which can reach a temperature of 240F.
45
Preventing Botulism
Prepare and process food according to
instructions in a tested recipe.
Canner gauge must be accurate and properly
used.
Use only high quality raw ingredients.
If toxin is suspected, detoxify food before
discarding. The toxin is destroyed by boiling
even though the spores are not.
46
Improperly Canned Foods

Never consumer improperly canned foods.
Throw out do not feed to animals.
Boiling will not always adequately destroy
toxin.
When cleaning up surfaces contaminated by
unsafe canned foods, prepare a 1:5 bleach
to water solution.
47
Packing Methods
48
Raw Pack
For foods that lose shape when cooked.
Place raw food directly in jars. Pour boiling hot
liquid over the food.
Pack firmly, do not crush.
Add jars carefully to warm canner to prevent jar
breakage from heat shock.
Preheat water to 140oF before putting raw-packed
foods into boiling water bath.
49
Hot Pack
Preferred method for most foods.
Food is cooked in liquid before packing. Cooking
liquid is then poured over food in jar.
Less floating of food pieces in the jar.
Better food color and flavor.
Easier to pack, foods more pliable
Heat in preparing kills some microorganisms.
Preheat water to 180oF before putting into boiling
water bath.
50
Canning Equipment
51
Pressure Canners
Flat rack in bottom
Pressure regulator or indicator:
Dial or weighted gauge
Older models have petcocks
Ventpipe for pressurizing

Safety valves or overpressure plugs
Safety locks when pressurized
Rubber gaskets in lid (metal to metal seal)
52
Replacement Parts
Dial gauges, when inaccurate
Gaskets (sealing rings)
Every 2 years usually
Rubber overpressure plugs

Every 2 years
Vent pipes if clogged

Air vent/cover lock from lid
Weighted gauges or dead weight if lost
53
Processing Time
54
Processing Schedules
Definition:
Length of time at a specific temperature that a food
must be processed.
Affected by:
pH value of the food
Composition of the food
- Viscosity
- Tightness of pack
- Convection vs. conduction transfer of heat
- Starches, fats, bones
55
Processing Schedules
Affected by:
Preparation style of food

Initial temperature of food as it is filled into jar
Temperature of processing
Size of jar
Shape of jar
56
Significance of Heat
Penetration
Processing time is affected by whether food
heats by convection, conduction, or a
combination of both.
Heat penetration studies used to scientifically
determine safe processing times.
The cold spot in the food must reach the
correct temperature for the correct length of
time to destroy target pathogens.
57
Heat Penetration
Follow recipe exactly.
The following slows heat penetration:
Extra sugar or fat
Oversized food pieces
Added thickeners
Use recommended canners.

Heat-up and cool-down times in pressure
canners are counted toward sterilizing value of
the process. Do not rush them.
58
Processing Time
Each food and preparation style has its own
processing time so always use a tested recipe.
Time differs with size of jar.
Too little = underprocessing spoiled or
unsafe food
Too much = overprocessing overcooked
59
Pressure Increases
Temperature
Heat food to 240oF to destroy botulinum

spores. Cannot achieve this in boiling water.
The only safe way to can low-acid foods is
with pressure.
Temperature of 240F or above needed for
reasonable processing times
10 psig = 240F at sea level
15 psig = 250F at sea level
60
Altitude Adjustments
All canning instructions based on
processing at sea level 0 to 1,000 feet.
As altitude increases, temperature decreases
at a given pressure so increase pressure for
pressure canning and increase time for
boiling water bath canning.
61
Process low-acid food in a dial gauge:
0-2000 feet = 11 pounds pressure

62
Process low-acid food in a weighted gauge:
At altitudes above 1000 feet, process at 15 pounds
pressure.
Boiling water bath processing:

Increase time to process because water boils at a
lower temperature.
63
Boiling Water
Processing
64
Boiling Water Bath

Have water simmering (180oF) in canner,
high enough to cover jars when filled ( about
six inches for most loads).
Hot packed jars = simmering water
Raw packed jars = warm to hot water
Place jars on rack in canner.

Add more hot water if necessary, once jars
are in canner. (Never pour hot water directly
onto raw-packed jars).
65
Boiling Water Bath

Start counting processing time after water
returns to a full boil.
Adjust processing time for altitudes over
1,000 feet.
66
Boiling Water Bath

If processing foods for more than 30
minutes, water should be two inches over
jars when process begins.
If water stops boiling at any time during
process, bring the water to a boil and begin
the process over.
67
Pressure Canning
Processing
68
Pressure Processing
Have 2 to 3 inches of water simmering or
hot in canner.

Put lid on canner with weight off or petcock
open.
69
Pressure Processing
Exhaust canner for 10 minutes.
Close vent or petcock.
Start counting processing times when
correct pressure is reached.
Adjust pressure for altitude, if needed.
Turn off heat at end of processing.
Let pressure drop to 0 psig naturally.
70
Pressure Processing
Wait two minutes after pressure drops to 0 psig.
(For some canners, check that locks in handles
are released.)
Remove weight or petcock.
Open canner. Watch steam!
Remove jars to padded surface or rack.
Cool jars 2 to 24 hours, undisturbed.
Check that the jars have sealed.
71
MODULE 3
Canning High-Acid
Foods
72
MODULE 3: Units
Definition of a High-Acid Food

Preparing Foods for Canning
Acidifying Tomatoes
Canning High-Acid Foods
73
Definition of a
High-Acid Food
74
High-Acid Foods (pH <

4.6)
All fruits, except for:
figs
tomatoes, and
melons
Rhubarb
Fermented pickles, such as sauerkraut
Acidified foods, such as pickles and tomatoes
75
Preparing Foods for

Canning
76
Selecting Fruits and

Tomatoes for Canning
Choose firm, ripe products.
Do not use overripe fruits.
Gather or purchase only what you are able
to can within 2 to 3 hours.
77
Washing Fruits and

Tomatoes for Canning
Dirt contains many microorganisms hardest
to kill.
Wash everything, even foods to be peeled.
Use several water changes.
Lift the food, do not soak.
78
Preventing Fruit
Darkening
1 teaspoon (3000 mg) ascorbic acid added
to one gallon of water
Commercial ascorbic acid mixture
Heating the fruit
79
Preventing Fruit
Darkening
The following do not work as well:
Citric acid solution

Lemon juice
Sugar syrup
Salt/vinegar solution
80
Canning Liquids for

Fruits
Sweet syrup, water or juice can be used.
Sweet syrup:
Helps retain shape, color, and flavor of fruit. Not
needed for safety
Mix sugar with water or juice, heat to dissolve sugar.
Proportions of sugar to liquid given in publications.
Up to 1/2 the sugar can be replaced by corn syrup or
mild flavored honey. (Use more corn syrup if bland.)
81
Canning Liquids for

Fruits
Juice Packs:
Commercial unsweetened apple, pineapple, or
white grape juice.
Juice can also be extracted from fruit being
canned or from the above fresh fruits.
Extracting juice:
Thoroughly crush ripe, sound fruit. Heat to
simmering. Strain.
82
Canning Liquids for

Fruits
Artificial Sweeteners:
Add just before serving
Saccharin-based sweeteners turn bitter
Aspartame-based sweeteners lose flavor
83
Acidifying Tomatoes
84
Acidifying Tomatoes
pH between 4.0 - 4.6 (borderline)
Even if pressure processing, tomatoes must be
acidified.
For Pints:
1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid
For Quarts:
2 tablespoon bottled lemon juice or 1/2 teaspoon. citric acid
85
Acidifying Tomatoes
Add directly to jar before filling.
If too acid tasting, add sugar.
Use 4 tablespoons vinegar per quart or 2
tablespoons per pint. However, flavor
might be off.
86
Salt
Salt is only used for flavor in canned
tomatoes and vegetables.
It can be omitted because does improve the
safety of the final product.
87
Canning High-Acid
Foods
88

Heat canner with about six inches of water
to simmering.
Treat new lids.
Wash jars.
Select and wash high quality raw product.
89

Fill jars either hot pack or cold pack:
hot pack (food and liquid heated before filling)
cold pack (raw food put in jar and boiling liquid
poured over it)
Leave appropriate headspace.

Remove air bubbles.
90
Wipe rim of jars.

Adjust lids.
Lower jars slowly into canner.
Count processing time when the water
returns to a boil.
Remove jars to a padded surface.
Cool away from drafts, 12 to 24 hours.
91
Check seals.
Remove screw bands.
Label.
Store.
92
Headspace
Space in the jar between the inside of the lid
and the top of the food or its liquid.
Check canning directions for that correct
headspace for each food.
Usually:
1/4 for jellied fruit products
1/2 for high-acid foods, such as fruits,
tomatoes, and pickles
1 to 1-1/4 for low-acid foods
93
Headspace
Too little:
Food may bubble out during processing.
Deposit on rim may prevent proper sealing.
Too much:
Food at the top is likely to discolor.
Jar may not seal properly, because processing
time not long enough to drive all the air from
inside the jar.
94
Closing the Jars
Remove air bubbles.

Re-adjust headspace if necessary.
Wipe jar rims.
Adjust two-piece lids, fingertip-tight.
95
MODULE 4
Canning
Low-Acid Foods
96
MODULE 4: Units
Definition of Low-Acid Food

Principles of Pressure Canning
Pressure Canners
Troubleshooting
Storing Canner
97
Definition of a
Low-Acid Food
98
Low-Acid Foods (pH >4.6)
All vegetables, except for rhubarb

Meats
Poultry
Seafood
Soups
Mixed canned foods (low-acid + high-acid)
99
Principles of Pressure
Canning
100
Pressure Canning
Food is placed in a canning jar and heated
to a temperature that destroys targeted
microorganisms.
Heat also inactivates enzymes that cause
spoilage.
Air is driven from the jar during heating.
As the jar cools a vacuum seal is formed.
101
Pressure Canning
C. botulinum can grow in anaerobic
environments, such as canned foods.
Forms spores that require higher
temperatures for destruction in a reasonable
period of time -- usually 240F or above at
sea level.
240oF can only be achieved under pressure
(10.5 pounds at sea level)
102
Pressure Canning
Follow the directions exactly as outlined in a
credible source. Changing the instructions could
result in an unsafe product.
No mashed foods can be safely processed.
All foods must be peeled except for tomatoes.
Apples must also be cored because the can core
can contain hydrogen cyanide.
103
Soups
Soups can be safely prepared.
When filling the jar, fill the jar one-half full
of solids.
Fill the remainder with liquid.
104
Pressure Canners
105
Two Types of Pressure

Canners
Pressure canner is:
Specially made heavy pot that has a lid that can be
closed tightly to prevent steam from escaping.
Two types of pressure canners:

Dial-gauge canner (operate at 11 pounds pressure)
Weighted gauge canner (operate at 10 pounds
pressure)
106
Pressure Canners
Dial Gauge (11 pounds pressure)
Dial indicates pressure inside body of canner
Must be checked for accuracy each year.
More flexibility in altitude adjustments - small
psig adjustments
Has dead or counter-weight to close open vent
for pressuring
Not to be used for indicating pressure
Pressure is increased or decreased by adjusting

burner heat.
107
Pressure Canners
Weighted Gauge (10 pounds pressure)
Regulates pressure inside the canner.
Open vent is the same one that pressure
regulator fits.
Will continue to allow some air to be released
from canner during process.
Cannot be tested for accuracy.
Altitude adjustment requires increase of 5 psig
pressure.
108
Pressure Canners
Weighted Gauge
One piece
Fitting for 5, 10, or 15 psig
Do not use dead- or counter-weight from dial gauge
canner or pressure cooker
Mirro: jiggles 2 to 3 times per minute
Three piece
Number of pieces used determines 5, 10, or 15 psig
Presto: rocks gently throughout entire process
109
Pressure Canner -- First

Use
Some parts may need assembling; see
manufacturers directions.
Become familiar with parts and their functions.
Clean to remove manufacturing oils.
Lightly coat the exposed gasket and lugs on the
canner bottom with cooking oil.
Before each use, clear and open vent pipes.
110
Venting the Canner

Also called exhausting the canner
As the water boils in the canner, the empty
space becomes a mixture of steam and air.
The temperature of a steam/air mixture is lower
than the temperature of pure steam.
Venting exhausts air so processing takes place in a
pure steam environment
processing times for a pure steam environment
111
Venting the Canner

Some manufacturers of weighted gauge canners
say venting is not necessary.
USDA recommends venting all pressure canners
Without proper venting, up to 30% of the
sterilizing value of a 20-minute process may be
lost.
112
Venting the Canner

Steam must flow freely from the open
ventport in the lid for 10 minutes prior to
pressurizing.
After putting filled jars in the pressure canner,
fasten the lid in place.
Leave the ventport open.
Pipe where weighted gauge or deadweight will go
Turn the heat on high.

113
Venting the Canner

When water boils, steam will begin coming out
of open vent.
Wait until there is constant, strong funnel of
steam, then start timing 10 minutes.
At the end of the 10 minutes, place weight in
place to start pressurizing the canner.
114
Pressure Canner
Processing
115
Pressure Canner
Processing
Use 1-inch headspace in jars.
A few products use 1-1/4 inches
Simmer 2 to 3 inches of water in canner.


Put lid on canner with weight off or petcock
open.
116
Pressure Canning
Exhaust canner 10 minutes.
Close vent or petcock.
Start counting processing time when correct
pressure is reached.
Adjust pressure for altitude, if needed.
Turn off heat at end of processing.
Let pressure drop to 0 psig naturally.
117
Opening the Canner

Turn off heat at end of process
Let jars cool in canner until pressure has dropped to 0
depressurized.
Wait ten minutes after depressurized.
Tilt canner before opening so steam is pushed away from
your face. The steam, water, and jars in the canner will
still be very hot, even bubbling or boiling.
How to open varies depending on the type of pressure
canner being used.
118
Opening a Dial-gauge
Canner
Dial Gauge
Watch needle on dial.
After it reads 0 psig, carefully remove the
weight.
If there are piston locks in the lid or handle, see that
they have also opened.
Wait 10 minutes, then open lid.

Remove jars from canner.
119
Opening the Canner

Weighted Gauge
Time the cooling process.
Heavy-walled older canners -- 30 minutes for

pints; 45 minutes full of quarts
Thinner wall, newer canners -- 20 to 30
minutes
If piston locks in the lid/handle, open.

Remove the gauge.
Wait 10 minutes, then open lid.
Remove jars from canner.
120
Troubleshooting
121
Testing Dial Gauges

Accuracy of gauge essential to safety of the
canned food.
Two ways:
Maximum thermometer
Comparing to master dial gauge, such as Presto
1 pound error in a 20-minute process causes

over 10% decrease in sterilizing value.
2 pound error a 30% decrease
122
Loss of Pressure
Drop in pressure during processing means the
sterilizing value of the process will be decreased
Foodborne illness and/or spoilage could result
If pressure drops below target any time during the
processing time, bring the canner back to pressure
and start timing the process over from the
beginning.
123
Fluctuating Pressure
Large and/or quick variations in pressure
during processing may cause loss of liquid
from jars.
If the variation is a drop in pressure after
process has begun, the process must be restarted.
124
Force Cooling Canners

Done by:
cooling the canner with running cold water

opening the vent port before canner air cools to 0 psig
covering with wet towels
putting in cold air drafts
Might result in:
Food spoilage
Unsafe food due to underprocessing
Loss of liquid from jars
Seal failures
Warping of canner lid
125
Storing Canner
126
Storing Canner
Wash and thoroughly dry canner, lid, and gasket. Do not
put lid in water.
Older canners -- remove removable petcocks or safety
valves. Wash and dry. Reassemble.
Clean openings by running clean pipe cleaner or thing
strips of cloth through them.
Store canner with crumpled clean paper or paper towels in
it; do not fasten cover
Wrap cover in paper and turn upside down on the canner
bottom.
127
Canning Problems
Loss of liquid
Imperfect seal
Product dark at top of
jar
Cloudy liquid
Undesirable color
changes
Sediment in jars
Spoilage
Floating
Cloudy sediment in
bottom of jar
Separate of juice
Poor flavor
So Easy to Preserve pp. 111-115
128
MODULE 5
Pickling
129
MODULE 5: Units
Types of Pickles
Making Non-fermented Brined Pickles
Making Fermented
Making Fresh Pack Pickles
Other Ingredients
130
Types of Pickles
Brined Pickles
Fermented
Non-fermented -- cured in brine several weeks.
Fresh Pack or Quick Process Pickles

Combined with hot vinegar and spices
Fruit Pickles
Whole or sliced fruits simmered in spicy, sweet-sour

syrup
Relishes
Chopped fruits and vegetables cooked with seasonings

and vinegar
131
Brined vs. Fermented

Pickles
Brined
Cured in a brine (salt and water) for one or
more weeks.
Curing changes color, flavor, and texture.
If not fermented, acid (vinegar) added later.
Fermented
Lactic acid produced during fermentation
preserves product.
132
Curing vs. Fermenting

Curing:
Decreases the water activity
Fermenting:
Increases the pH
133
Non-fermented Brined
Pickles
134
Non-Fermentation
Brining
Quick and easy.
Acid is added in the form of vinegar to prevent
botulinum growth.
May be brined a short time, to draw water from
cucumbers. This allows cucumbers to absorb more
pickling solution.
To preserve vegetables for later use in pickling or
other recipes.
135
Non-Fermentation
Brining
Fermentation is prevented by using:
correct combination of salt and vinegar
a very high salt brine
Desalt before use.
136
Desalting or Freshening
Soak in equal parts of vinegar and water
OR
Simmer in several changes of water and
then soak for 12 to 14 hours.
137
Non-Fermentation
Brining
These are only half-pickled:
Something else has to be done, such as adding

vinegar
Often used with vegetables that do not

ferment well because of their low sugar
content (carrots, cauliflower, celery, corn,
peas, and snap beans).
Imparts a brined taste.
138
Non-Fermentation
Brining
Steps basically same as fermentation, but
must be desalted and prepared for eating or
pickling at end.
Salt-Vinegar Brining:
cucumbers, onions, peppers, carrots,
cauliflower, celery, corn, peas, snap beans
4-1/2 cups salt, 1 pint vinegar, and 1 gallon
water
139
Non-Fermentation
Brining
High-Salt Brining
cucumbers, carrots, cauliflower, green
tomatoes, onions, peppers, and snap beans
1-1/2 to 2-1/2 cups salt and 1 gallon water
depending on vegetable.
140
Fermented Pickles
141
Changes during Fermentation

Carbohydrates
sugar acid
Color
bright green olive or yellow green
Tissue
chalky-white translucent
142
Ingredients
Produce
Use fresh, tender vegetables and firm fruit.

Use recommended pickling varieties.
Use unwaxed cucumbers.
Store produce in refrigerator or cool, wellventilated place if not used immediately.
Wash produce in cold water and remove 1/16
inch slice from blossom ends from cucumbers.
143
Salt in Fermentation
Used to selectively control microorganisms.
Allows lactic acid bacteria to multiply and
produce lactic acid.
Use pure granulated pickling salt.
144
Salt in Fermentation
Do not use table salt.
Non-caking ingredients may cause cloudiness
and interfere with fermentation
Iodine may cause pickles to be dark
Do not use rock salt.

Not food grade
145
Sauerkraut
Shred five pounds of cabbage at a time.
Add three tablespoons of salt/five pounds.
Pack in container so rim is four to five inches
above cabbage.
If juice not cover cabbage, add boiled and cooled
brine (1-1/2 T salt/quart water).
Weight down cabbage.
Store at 70 to 75oF for 3 to 4 weeks.
146
Fresh Pack Pickles
147
Fresh Pack Pickles

Covered with boiling hot pickling liquid
(vinegar, spices, and seasonings)
Sometimes brined for several hours,
drained, and then covered with pickling
liquid.
Must be processed in a boiling water bath.
Better flavor if stand for several weeks.
148
Vinegar
Use cider or white vinegar or 5% acidity
(50 grain)
Grain = 10xs number of grams of acetic
acid/100 ml vinegar
40 grain = 4 grams/100 ml
Difficult to know activity in homemade

vinegar
149
Vinegar
Cider vinegar -- good flavor and aroma
White distilled vinegar -- for light colored
fruits and vegetables for clear color.
150
Flavored Vinegar
Only use glass containers.
If use screw caps, wash in hot soapy water,
rinse, and scald in boiling water.
Allow 3 to 4 sprigs per pint (2 cups) vinegar
Use very fresh herbs for best flavor. If use
dried use 3 tablespoons only.
Keep for up to three months in cool storage.
151
Other Ingredients
152
Sugar
Use white granulated or brown (for color).
Use honey, corn syrup and saccharin only if
specified in recipe (can cause off-flavors).
153
Spices
Use fresh for best flavor.
Use whole spices tied in spice bag (ground
spices can cause cloudiness).
If you must use substitute, use:
1/2 as much dry
1/8 as much ground
154
Firming Agents
Lime -- calcium hydroxide
Alum -- aluminum sulfate, aluminum
potassium sulfate
Makes pickles crisp
Not need if good quality ingredients and up-todate methods are used
155
Water
Use soft water for brining
Hard water may interfere with formation of acid
and prevent pickles from curing properly.
Soft water:
Boil water for 15 minutes.

Remove from heat, cover. Let stand for 24 hours.
Remove scum from top.
Slowly pour off water so sediment is not disturbed.
156
Water
Iron - discoloration
Calcium - shriveling
157
Lime
Use only lime that is food grade.
Food grade lime may be purchased in
grocery stores as pickling lime.
Do not use agricultural, burnt or quick lime
not calcium hydroxide
not food grade
158
Lime
Lime binds with pectin substances to form
insoluble calcium salts
Problem: if not properly used, can raise pH
of final product so that it is no longer safe.
159
To Use Lime Properly

Soak cucumbers in lime water solution from
12 to 24 hours.
Follow strict rinsing procedure.
Excessive lime must be removed to make
safe pickles.
160
Removing Excess Lime
Drain lime-water solution.

Rinse cucumbers.
Soak in fresh water for 1 hour.
Repeat rinsing and fresh water soaking step
2 more times.
161
Alum
Can be used in fermented pickles, but is not
necessary.
Can cause digestive disturbances if too
much is used or it remains in the
cucumbers.
162
Utensils for Brining
Stainless steel - expensive

Crock or stone jar
Unchipped enamel-lined pan
Large food-grad plastic jars
Large glass jars
Weight to hold vegetables in brine (heavy
plate or plastic bag filled with brine)
163
For Heating
Use utensils of unchipped enamelware,
stainless steel, aluminum or glass.
Do not use copper, brass, galvanized or iron
utensils.
Reaction with acids or salts that causes color
changes or formations of undesirable
compounds
Use wooden or stainless steel spoons.

164
Steps in Fresh Pack

Pickling
Soak in ice water, boiling water or simmer
in water or pickling liquid.
Drain.
Pack in jars.
Cover with hot pickling liquid.
Process.
165
Processing
Destroys organisms that cause spoilage and
inactivates enzymes that can affect color,
flavor, and texture.
If no time is given, process for 10 minutes.
To help prevent softening in cucumber
pickles:
Pack room temperature product
Cover with 165F to 180F liquid.
Process at 180F for 20 minutes.
166
Remedies for Pickling

Problems
Soft or slippery pickles

Strong, bitter taste
Hollow pickles
Shriveled pickles
Scum on the brine surfaces when curing
cucumbers.
So Easy to Preserve pp. 184-185
167
MODULE 6
Jellied Products
168
MODULE 6: Units
Types of jellied products

Principles of Jelly Making
Jelly-making Equipment
Preparing Fruit to Make Jelly
Making Jelly with No Added Pectin
Making Pectin Added Jelly
169
MODULE 6: Units
Making Jelly without Added Sugar

Making uncooked Jams and Jellies
Making Microwave Jellies
Filling and Processing Jars
Storing Jellied Products
Using Other Sweeteners to Make Jellied Products
Jellied Product Problems
170
Types of Jellied
Products
171
Jellied Products
Jelly -- firm gel from juice
Jam -- sweet spread - crushed fruit
Preserve -- whole fruit pieces - uniform size
Conserve -- nuts - 2 or more fruits, raisins,
coconut
172
Jellied Products
Marmalade -- Citrus added
Fruit Butter -- Spread - fruit pulp
Fruit Honey -- Consistency of honey - from
juice
Fruit Syrup -- Sweet thickened juice
173
Classifications of Jellied
Products
No pectin added
Also called long-boil
Requires full sugar
Pectin added
With full sugar

With reduced sugar
With no sugar
Uncooked = freezer jams
174
Principles of Jelly
Making
175
Gel Formation
Fruit
Sugar - Pectin - Acid
176
Ingredients
All four needed to form gel.
Fruit
Flavor
Some or all pectin
1/4 slightly under-ripe to 3/4 ripe
Only ripe fruits are canned and frozen
177
Ingredients
Sugar
Cane or beet sucrose
No dextrose
Preservative effect
Flavor (sweetness)
Too much sugar for amount of pectin: weak gel
Too little: tough
Best concentration of solids is 65%
Can use corn syrup or honey but...
178
Ingredients
Pectin
Occurs naturally in fruit (heat activates).

Concentrated in skins and cores.
Amount varies with fruit and maturity.
O.5 to 1.0% pectin produces good gel.
Powdered and liquid pectins are not
interchangeable.
179
Ingredients
Overcooking destroys.
Commercial pectin is made from apples or
citrus.
180
Ingredients
Acid
pH of 3.2 gives good gel, if ratio of pectin and
sugar is also just right.
Higher in under-ripe and tart fruits.
Flavor (tartness).
Helps control crystals during storage.
Added with commercial pectin lemon juice,
vinegar, citric acid, lactic acid, tartaric acid.
181
Acid Test
Mix together and taste:
1 teaspoon lemon juice
3 tablespoons water
1/2 teaspoon sugar
Taste your fruit juice.

Should be equal in tartness.
182
Pectin and Gel Formation

Optimum Pectin Concentration = 1.0%
Optimum Sugar Concentration = 67.5%
Optimum pH Value = 3.2
183
Pectin Molecule
Threadlike carbohydrate molecule made up
of galacturonic acid
derivative of galactose
Negatively charged ions along the molecule

repel each other, keeping molecules apart in
natural state.
184
Forming a Gel
Molecules must crossbond.
When acid is added/present:
H+ ions attach to O- ions.
Molecules crossbond because no more
negatively charged ions to repel each other.
Water is tied up among the bound pectin
molecules.
185
Forming a Gel
When sugar is added:
Acts as a dehydrating agent
Attracts (binds) additional water so less is
available to pectin
186
Tests for Pectin Content

Cooking Test
1/3 cup juice + 1/4 cup sugar

Heat, stir, dissolve sugar
Boil rapidly until it sheets from spoon
Pour in bowl or jelly glass and cool
If cooled mixture is jelly-like, it will gel
187

Alcohol Test
1 teaspoon juice
1 T rubbing alcohol
Gently stir or shake in closed container
Solid jelly-like mass forms if enough pectin to
gel
Can pick up with fork
188

Jelmeter (for making cooked jelly)
Calibrating glass tube
Capillary
Measures distance juice flows in tube in 1

minute
Calibration indicates if pectin must be added, or
if too much pectin must be diluted with water
If enough pectin for a gel, tube also indicates
how much sugar to add per cup of juice
189
Jelly-Making Equipment
190
Equipment
Measuring equipment
Bowl for sugar
Heavy, metal saucepan -- large enough for
boiling mix
Metal spoons
Ladle
Jar funnel
191
Equipment
Jars and lids
Boiling water canner with rack
Jar lifter
192
Other Possible
Equipment
Scales
Sieve, food mill, fruit press
Jelly bag
Thermometer -- jelly or candy
Jelmeter
193
Preparing Fruit to
Make Jelly
194
Preparing the Fruit

Approximately 1 pound prepared (washed,
trimmed, cut) fruit = 1 cup juice.
Use fruit immediately.
Do not refrigerate longer than one day.
Discard over-ripe or rotten fruit.

Use 1/4 underripe fruit and 3/4 just-ripe
fruit, if no pectin is used.
195
Preparing the Fruit

Wash fruit, lifting out of water. Do not
soak.
Remove stems and blossoms.
Do not remove skins, core, or pits (high
pectin concentration).
Cut as recipe indicates.
196
Extracting the Juice

Place prepared fruit and cold water in
saucepan (soft berries can be crushed and
no water added).
Bring to boil on high heat.
Reduce heat.
197
Extracting the Juice

Cook until fruit is soft.
Grapes, berries:
10 minutes
Apples, hard fruits:

20-25 minutes
Do not overcook
Destroys pectin, color, and flavor
198
Strain through damp jelly bag

Can use fruit press before straining
Cover jelly bag and bowl while dripping to
prevent contamination
199
With or Without?
Without Added Pectin:
Long boiling time with fruit and sugar

Less added sugar
Loss of flavor from long boiling
With Added Pectin:
Greater yield from measure of fruit

Fresher fruit flavor, but some flavor may be
masked
Better color
Less chance of failure
200
Commercial Pectin
Regular
Available in liquid and powder forms

Higher yield per measure of juice
Use fully ripe fruit
Use more sugar, so fruit flavor may be masked
Do not have to cook fruit to extract juice
Do not need to test for pectin or acid
Shorter cooking time
201
Commercial Pectins
No doneness tests
Time cooking carefully
Uniform results, quality
Store finished gel in cool, dry place

Use within 1 year
Powdered and liquid pectin are not

interchangeable in recipes
202
Making Jelly with No

Added Pectin
203
Jelly With No Added

Pectin
Bring extracted juice to boil (6 cups max)
Add sugar immediately; stir until dissolved
Gives time for inversion of sugar by acids in the
fruit, and less danger of crystallization
If no recipe or jelmeter is available, try 3/4 cup
sugar per 1 cup juice
Inversion
Splitting sucrose into fructose and glucose
204
Jelly With No Added

These sugars have a different shape than
sucrose and thus do not fit the slots available
when the sucrose molecules begin to align to
form crystals.
Cook rapidly
Long cooking destroys pectin
Test for doneness

205
Test for Doneness

Temperature
Cook to 220F or 8F above boiling point of
water
Test the thermometer with boiling water prior
to cooking jelly
206
Test for Doneness

Sheet Test
Dip cold metal spoon in to boiling jelly
Hold spoon out of steam
Drops should sheet together
207
Test for Doneness

Refrigerator/Freezer Test
Place small amount on plate
Place in freezer for a few minutes
Check for gel
208
Making Jelly with Added

Pectin
209
Pectin Added Jelly

Can use liquid or powdered pectin.
Follow package instructions.
Pectins differ when sugar and pectin are added
Cooking is timed; no doneness tests are

used.
210
Making Jelly without

Added Sugar
211
Jellied Products without

Added Sugar
Thickened or gelled by:
Special pectins
Low methoxyl (calcium bonds)
Vegetable gums
Gelatin
Long boiling to concentrate product
They lack the structural, preservative and flavor
effects of sugar.
212

Added Sugar
Artificial sweeteners can not be
interchanged for sugar in recipes
Must use special recipe
Read labels carefully - some lose sweetening
power after heating or storage
Sucralose new possibility
Follow processing and storage directions on

box or in recipe
213

Added Sugar
Modified Pectins - Sure-Jell Light
Uses 1/3 less sugar
Must use sugar
Low-Methoxyl Pectin
Metal ions required
Ca++ or Mg++
Some hard to dissolve

May can or freeze
Inconsistent results with early ones; newer better.
214

Added Sugar
May use sugar substitutes or sugar to sweeten
Vegetable Gums - Slim Set

Thickened, not pectin gel
May use sugar, honey, or sugar substitute
Cannot always freeze or heat process
215
Making Uncooked Jams

and Jellies
216
Uncooked Jams and

Jellies
Must use:
Fresh or frozen fruits or juices
Canned do not give good product
Commercial pectin
No heat to activate naturally present pectins
More sugar
217
Uncooked Jams and

Jellies (contd.)
Storage
Must be stored in refrigerator (up to 3 weeks)
or freezer (up to 1 year)
Do not store at room temperature - will mold
and ferment
Freezer storage best for color and flavor
retention
Do not place in freezer until gel forms (24 h)
Use within a few days after opening (will start
weeping)
218
Making Microwave
Jellies
219
Microwave Jellies
Do not always save time.
Use recipe designed for microwave
technique.
Best if developed for that specific microwave
Use deep bowl since product tends to boil

over easily.
May need to experiment.
220
Filling and Processing

Jars
221
Preparing Jars
Best to use half-pint or pint jars.
Wash jars in hot, soapy water and rinse.
Cover jars with water, bring to a boil and
boil 10 minutes.
The boiling water canner works well for this.
Keep the jars in hot water (or warm) until

ready to fill.
If altitude >1000 feet, add 1 minute of boiling
time for each 1000 feet.
222
Preparing Lids
Follow manufacturers directions -- they
vary.
Some: cover with water, bring to boil and
let stand at least 1 to 3 minutes.
Others: cover with water, bring to simmer
only, keep warm until ready to use.
223
Filling Jars
Skim foam quickly).
Pour boiling product into hot, sterilized
half-pint jars.
Leave headspace of 1/4 inches.
Wipe rim.
Close with lid and screw band.
Process to prevent mold growth.
224
Processing Jars
Place jars on rack in canner filled with
boiling water.
Water should cover jars by 1 to 2 inches.
Cover canner.
Return to boil; boil for 5 minutes.
10 minutes if jars are not presterilized
Remove jars to protected surface.

225
Processing Jars
Cool away from drafts for at least 12 hours.
Do not disturb or move for at least 12 hours
of gel may break.
NOTE: USDA does not recommend
inverting jars or paraffin seals.
226
Storing Jellied Products
227
Storage
To avoid breaking gel, dont move for 12 hours.

Check seal.
Remove screw bands.
Wash off jar and lid if needed.
Label.
Store in cool, dry, dark place.
Short storage time is best.
228
Using Other Sweeteners
229
Other Sweeteners
Honey
Substitute up to 1/2 sugar
With Any Added Pectin:

Substitute up to 2 cups sugar per large batch.
Up to 1 cup in recipes yielding 5 to 6 cups.
230
Other Sweeteners
Corn Syrup
Up to 1/4 of sugar in jelly
Up to 1/2 of sugar in others
With Added Powder Pectin:

Up to 1/2 sugar in any
With Added liquid Pectin:

Up to 2 cups of sugar/batch
231
Jellied Product
Problems
232
Tips for Success
Use research-based recipes.

Follow boiling times exactly.
Measure carefully.
Dont alter sugar or pectin.
Dont double recipes.
Use large enough saucepan.
Cool as quickly as possible after canning process
do not force cool.
233
Jellied Product
Problems
Jelly:
Crystals
Bubbles
Too Soft
Syneresis/weeping
Dark Color
Cloudiness
Fermentation
Mold
Stiff or Tough
Syneresis:
From warmth or acid
234
Jellied Product Problems

Preserves:
Shriveled fruit
Off-flavor
Tough
Sticky, gummy
Dark
Loss of color
Fermentation or mold
235
Re-Making
Jam/jelly with liquid pectin
Batch sizes as above.
Must add sugar, lemon juice, and pectin.
Procedures vary with cooked and uncooked

jam/jelly.
Remember, all cooked jam and jelly must
be reprocessed for shelf storage.
236
MODULE 7
Salting and Brining
237
MODULE 7: Units
Principles of Salting and Brining

Salting Methods
Brining Methods
Salt
238
Principles of Salting and

Brining
Addition of salt to preserve vegetables.
239
Salting Methods
Method 1
Small amount of salt
Cabbage sauerkraut
Method 2
Large amount of salt
Make product with strong salty taste
240
Brining Methods
Method 3
Weak salt brine plus vinegar
Method 4
Strong salt brine plus vinegar
241
Salt
242
Salt
Do not use table salt because contains an
anti-caking agent.
Coarse salt is unsuitable dissolves slowly
and cannot be distributed as evenly.
243
Salt Table
Relationship between the weight of the salt
(pound or ounce) and the volume (cup,
tablespoon, or teaspoon)
Salt tables available for:
Equivalent weights and volumes
Amount of salt to add to fresh vegetables
Amount of salt to prepare brines of different
strengths
244
MODULE 8
Drying Foods
245
MODULE 8: Units
Principles of Drying
Drying Methods
Drying Equipment
Drying Foods
246
History of Drying
One of the oldest methods of food
preservation.
Practiced by nomadic peoples of the Middle
East and Asia
Dried foods are light, take little space, and
dont need refrigeration.
Dried foods are ideal for traveling-camping,
backpacking.
247
Principles of Drying
248
How Drying Preserves Food

Drying removes moisture from food so
bacteria, yeasts, and molds cannot grow and
spoil the food.
Drying also slows the action of enzymes,
but does not kill them.
249
Drying Methods
250
Methods of Drying
Sun or Solar Drying

Vine Drying
Room Drying
Oven Drying
Dehydrators
251
Sun Drying
Temperature 85oF or higher

Low humidity
Several days of sunny weather
2 drying racks or screens on blocks
Cover for the foods at night
252
Solar Drying
Uses a specially designed dehydrator to increase
temperature and air current to speed up sun
drying.
Solar dryers use a reflectant, such as aluminum
foil or glass, to increase the suns temperature. Air
vents at each end increase the flow of air.
Get directions for making a solar dryer from your
county Extension Agent.
253
Vine Drying
Pasteurization
Sun-dried fruits and vine-dried beans need
treatment to kill insects/eggs.
Freezer Method -- seal food in freezer bags.
Place in freezer at 0oF or low for at least 48
hours.
Oven Method -- place food in single layer
on tray. Heat in 160oF oven for 30 minutes.
254
Room Drying
Foods that can safely room dry:
Herbs
Nuts in shell
Partially dried high acid and high sugar foods,
such as apple rings, can be finished by room
drying
Chili peppers
255
Room Drying Tips

Warm air (80oF or above) with air
circulating (might need a fan)
Sunny kitchen.
Prevent moldy
Dry on trays 5-6 inches between

Cover trays to protect from insects
256
Oven Drying
Little or no investment
in equipment
Not dependent on
weather
Ovens can dry most
foods.
Oven must be set to
140oF
257
Drying Equipment
258
Electric Dehydrator
Features
Double wall construction; metal or high grade

plastic
Enclosed heating elements
Enclosed thermostat with dial control, from 85160oF
Timer
Fan or blower
4 to 10 open mesh trays-sturdy, easy-wash, plastic
UL seal of approval -- warrantee and service
259
Equipment for Drying
Sharp paring knife

Collander/Steamer
Cutting board
Vegetable peeler
Food processor/vegetable slicer
Blender
Measuring utensils
260
Drying Foods
261
Preparation
Select high quality produce

Wash and core
Leave whole, half, or slice in equal pieces
Select an appropriate pretreatment
Whichever drying method you use, be sure to place
in a single layer on the drying trays.
Pieces should not touch or overlap.
Follow directions for your drying method until dry.
262
Pretreatments
Fruit
Sulfuring
Ascorbic Acid
Fruit Juice Dip
Honey Dip
Syrup Blanching
Steam Blanching
Vegetables
Blanching
263
Testing for Dryness

Vegetables
Brittle
Flake when crushed
Fruit
No visible moisture
Pliable, but not sticky or tacky
Folded in halfdoesnt stick to itself
Berries should rattle
264
Packaging and Storing
Cool 30-60 minutes

Pack loosely in plastic or glass jars
Seal containers tightly
Store in cool, dark place
Dried fruit needs conditioning (allow fruit
to stand for 7-10 days, shake daily) Check
moisture condensation!
265
Using Dried Foods

Dried fruits are delicious as a snack (try
making some dried fruit leather) or in many
prepared dishes.
Dried vegetables are also good in recipes
when re-hydrated.
Dried fruits and vegetables are a good way
to store emergency food.
266
MODULE 9
Freezing
267
MODULE 9: Units
Principles of Freezing
Freezers
Packaging Materials
Freezing Foods
Shelf-life of Frozen Foods
Emergencies
268
269
Does not sterilize food.
Extreme cold (0oF or colder):
stops growth of microorganisms and
Slows chemical changes, such as enzymatic
reactions.
270
Advantages of Freezing
Many foods can be frozen.
Natural color, flavor, and nutritive value
retained.
Texture usually better than other methods of
food preservation.
Foods can be frozen in less time than they
can be dried or canned.
271
Advantages of Freezing
Simple procedures.
Adds convenience to food preparation.
Proportions can be adapted to needs unlike
other home preservation methods.
Kitchen remains cool and comfortable.
272
Disadvantages of
Freezing
Texture of some foods is undesirable
because of freezing process.
Initial investment and cost of maintaining
freezer is high.
Storage space limited by capacity of freezer.
273
How Freezing Affects

Food
Chemical changes
Enzymes in vegetables
Enzymes in fruit
Rancidity
Texture Changes
Expansion of food
Ice crystals
274
Freezers
275
Freezer Selection
Consider:
Size
Shape
Efficiency
Defrosting features
Available floor area
Amount of freezer space needed
276
Freezer Selection
What size?
General Rule
Allow 6 cubic feet of freezer space per person (3
cubic feet per person might be adequate if other
methods of food preservation are used).
Standard Freezer
Capacity -- 35 pounds of frozen food per cubic foot
or usable space.
277
Types of Freezers
Upright
6 to 22 cubic feet
Convenient
Uses small floor space
Easy to load and unload
278
Types of Freezers
Chest
6 to32 cubic feet
Takes more floor space
More economical to buy and to operate than
upright
Loses less air when opened
279
Types of Freezers
Refrigerator - Freezer Combination
2 to 6 cubic feet
Be sure can set temperature at 0F or colder
Freezer can be above, below, or beside
refrigerator area
Other features
Self defrosting or manual defrost
Receptacle clips - prevent accidental disconnecting
Door locks and drains for defrosting
280
Location and Placement

of Freezer
Place in convenient, cool, dry, wellventilated area.
Do not place by stove, range, water heater
or in the sun.
Do not push flush against wall. Leave space
for air circulation and cleaning.
Be sure freezer is level.
281
Packaging Materials
282
Packaging Materials
Moisture-vapor resistant
Durable and leak-proof
Not become brittle and crack at low temperatures.
Resistant to oil, grease, or water
Protects foods from absorption of off-flavors or
odors
Easy to seal and mark
283
Types of Packaging
Materials
Rigid Containers
Plastic freezer containers

Freezer boxes with liners
Coffee canisters
Wide mouth canning/freezing jars
Good for liquids, soft, juicy, or liquidpacked foods

May be reusable
Hold their shape and can be stored upright
284
Types of Packaging
Materials
Non-Rigid Containers
Bags
Wrappings - cellophane, heavy-duty aluminum
foil, polyethylene, laminated paper
Good for firm, non-juicy foods
285
Freezing Foods
286
General Freezing
Instructions
Selection
Freezing does not improve quality.

Choose the highest quality available.
Freeze promptly.
Remember some foods do not freeze well.
Preparation
Work under sanitary conditions.
Follow recommended procedures.
287
Packing Foods to be Frozen

Cool food before freezing.
Ice bath
Pack in serving size quantities.

Usually up to 1 quart
Pack foods tightly.

Allow for some headspace.
Vegetables like broccoli and asparagus, bony
pieces of meat, tray packed foods, and breads,
do not need any headspace.
288
Packing Foods to be
Frozen
Press all air from bagged foods, seal bags
by twisting and then folding over loose
edge (gooseneck). Secure with string, twisttie or rubber band.
Use tight lid on rigid containers and keep
sealing edge clean. Use freezer tape on
loose fitting covers.
289
Washing Fruits and

Vegetables
Wash fruits and vegetables in warm water
before freezer.
The only exception to this rule is that
blueberries should not be washed before
freezing.
290
Labels
Name of product
Added ingredients
Form of food: halves, whole, or ground
Packing date
Number of servings or amount
291
Freezing
Freeze foods at <0F (set freezer at -10F at
least 24 hours before freezing foods).
Freeze foods immediately.
Do not overload freezer with unfrozen food.
Freeze amount that will freeze in 24 hours
-- 2 to 3 pounds of food per cubic foot.
Pack already frozen foods together so they
do not thaw.
292
Freezing
Place unfrozen foods in contact with surfaces and
in coldest parts of freezer.
Leave space so air can circulate.
When food is frozen, organize freezer into types
of food.
Arrange frozen foods so that the foods frozen
longer can be used first.
Keep a current frozen foods inventory.
Check freezer temperature periodically.
293
Sweetened Packs for

Fruit
Syrup Pack
Better texture
Not needed for safety
Fruits should be covered with syrup
Place crumpled water-resistant paper in top of
container
294
Sweetened Packs for

Fruit
Sugar Pack
Soft sliced fruits (strawberries, peaches, etc.)
make on syrup when mixed with the right
proportion of sugar.
Layer fruit and sugar.
Allow it to stand for 15 minutes.
295
Unsweetened Packs for

Fruit
Dry Pack
Good for small whole fruits such as berries that
do not need sugar.
Simply pack into containers and freeze.
Can freeze on a tray first, so pour easily.
Pectin Syrup
Good for strawberries and peaches.
Mix 1 pkg. powdered pectin and 1 cup water.
Bring to boil, boil 1 minute. Remove from heat,
cool, and add 1-3/4 cups more water.
296
Unsweetened Packs for

Fruit
Water or Unsweetened Juice Packs
Texture will be mushier.
Color poorer.
Freezes harder, takes longer to thaw.
297
Packs for Purees or

Juices
Pack as is, with or without sugar.
Add ascorbic acid if light-colored.
298
Artificial Sweeteners
Can be used in the pectin syrup, juice, or
water packs.
Or could be added just before serving
Do not help with color retention or texture,
like sugar does.
Use amounts on product labels.
299
Preventing Fruit
Darkening
The following work well:
1 teaspoon (3000 mg) ascorbic acid to one

gallon of water
Commercial ascorbic acid mixture
Heating the fruit
The following do not work as well:
Citric acid solution

Lemon juice
Sugar syrup
Salt/vinegar solution
300
Preventing Discoloration
during Freezing
Ascorbic Acid
Is the most economical.

Use powdered or tablet form.
1/2 teaspoon powdered ascorbic acid = 1500 mg
Crush tablets well.
Use amount specified for each fruit.
In syrup or liquid packs, add powder to liquid.
301
during Freezing
In sugar or dry packs, dissolve 2 to 3 tablespoons
in cold water and sprinkle over fruit.
For crushed fruit, purees or juices, mix with fruit
about 1/8 teaspoon per quart.
Ascorbic Acid Mixtures

Follow package directions
302
during Freezing
Citric Acid or Lemon Juice
Not as effective
May mask flavors
Steaming
Best for fruits that will be cooked before use
Follow directions in freezing publications
303
Freezing Vegetables
Select young, tender, high-quality vegetables.
Sort for size and ripeness.
Wash and drain before removing skins or
shells.
Wash small lots at a time, lifting out of water.
Do not soak.
Work in small quantities, preparing per
instructions.
304
Preventing Flavor and

Color Changes in
Vegetables
Water blanching
Use 1 gallon water per pound of vegetables.
Place vegetables in blanching basket.
Lower into vigorously boiling water.
Cover and begin timing.
305
Blanching Vegetables
Steam Blanching
Use kettle with tight lid and basket.
Put 1 to 2 inches of boiling water in the bottom
of pan.
Vegetables should be in a single layer in basket.
Start timing when covered.
Takes 1-1/2 times longer than water blanching.
306
Blanching Vegetables
Microwave Blanching (not recommended)
Enzymes might not be inactivated.
Does not save time or energy.
Use specific directions and blanch small
quantities at a time.
After blanching, cool immediately in cold water.
Change water frequently.
307
Types of Pack for

Vegetables
Dry Pack
Pack after blanched, cooled, and drained.
Pack quickly, excluding air.
308
Types of Pack for

Vegetables
Tray Pack
After draining, spread in a single layer on a
shallow pan.
Freeze firm.
After first hour, check often.
Pack quickly, excluding air.
309
Freezing Meats and

Poultry
Keep meat or poultry and everything they touch as
clean as possible.
Keep cold until frozen.
Never stuff poultry before freezing.
Store-bought meats must be over-wrapped.
Freeze meats and poultry using the drugstore or
butcher wrap (drugstore wrap preferred except for
irregular meat cuts).
310
Freezing Fish
Pre-treat as directed to control rancidity,
flavor changes or loss of liquid.
Package using one of the following:
Lemon-gelatin glaze
Ice glaze
Water
311
Lemon-gelatin Glaze
Mix 1/4 cup lemon juice and 1-3/4 cups
water.
Dissolve 1 packet unflavored gelatin into
1/2 cup of this mixture.
Heat remaining mixture to boiling and add
dissolved gelatin.
Cool, dip fish, wrap and freeze.
312
Freezing Prepared Foods

Many can be frozen.
Follow directions in a credible freezer
publication.
313
Foods that Do Not Freeze

Well
Cabbage, celery, cress,
cucumbers, endive,
lettuce, parsley, radishes
White potatoes
Cooked macaroni,
spaghetti, rice
Egg whites
Meringue
Icings made from egg
whites
Cream or custard filling

Milk sauces
Sour cream
Cheese
Mayonnaise or salad
dressing
Gelatin
Fruit jelly
Fried foods
314
Thawing Foods for

Serving
Fruits
Best if served with ice crystals present.

Thaw:
In refrigerator -- 6 to 8 hours per pound of fruit in
syrup
At room temperature -- 1 to 2 hours per pound
At room temperature in cool water -- 1/2 to 1 hour
per pound
In microwave oven - follow manufacturers
instructions.
315
Thawing Foods for

Serving
Dry sugar packs thaw faster than syrup
packs.
Unsweetened packs thaw the slowest.
When used in recipes, allow for added
sugar and more juice.
316
Thawing Foods for

Serving
Vegetables
Cook without thawing except partially thaw
corn-on-the-cob and leafy greens.
317
Thawing Foods for

Serving
Meat, Poultry, and Fish
Can be cooked when thawed or frozen (might
1-1/2 times longer if cooked frozen).
Thaw:
In refrigerator
In microwave oven (follow manufacturers
directions)
In cold water (keep water cold)
318
Shelf-Life of Frozen
Foods
319
Vegetable Storage
Temperature
0F
5F
10F
15F
20F
25F
30F
Length of Storage
1 year
5 months
2 months
1 month
2 weeks
1 week
3 days
320
Emergencies
321
Freezer Emergencies
If power will be off, set freezer controls to
10F to -20F immediately.
Do not open door.
Foods stay frozen longer if freezer is full,
well-insulated, and in cool area.
Full freezer -- keeps 2 to 4 days
Half full freezer -- 24 hours
322
Freezer Emergencies
If power interruption will be longer than 1 to
2 days, use dry ice:
50 lbs -- keeps full 20 cubic foot freezer below
freezing for 3 to 4 days
50 lbs -- keeps half-full freezer for 2 to 3 days
Keep dry ice on boards or heavy cardboard

on top of food.
Do not touch dry ice.
Do not open freezer.
Ventilate room.
323
Refreezing Thawed
Foods
Texture will not be as good.
General rule:
Refreeze if freezer temperature is 40F or
colder or if ice crystals are still present.
324
Best Advice for Freezing

Freeze foods quickly.
Set freezer temperature at -10F 24 hours
before freezing foods.
Spread packages out until frozen, then stack.
Hold at 0F or colder for best quality.
325
Module 10
Curing Meats and
Sausage Making
326
Sausage Identification
327
History of Sausage
Making
Latin word salsus means salted.
Chopped meat preserved by salting.
Production and consumption of sausages
dates back 3,500 years.
328
What Makes Sausage

Unique?
Cooking method
pH
Moisture content
Salt level
Unique spices and ingredients
Meat source
Packaging method
329
Sausage Classifications
Fresh
Uncooked, smoked
Cooked
Cooked, smoked
Dry and semi-dry (fermented)
Specialty
330
Fresh Sausage
Uncured, comminuted, seasoned

Cook before serving
Refrigeration/freezing required
Type of Sausage:
Breakfast sausage (link or patty)

Bratwurst
Chorizo
Italian
331
Fresh Sausage
Chorizo
Bratwurst
Fresh Sausage
332
Uncooked, Smoked
Sausage*
Fresh, cured or uncured, encased, smoked

Cook before serving
Smoking imparts special flavor
Types of sausage:
Teewurst
Mettwurst
Old WorldKielbasa
* USDA does not permit this style of product in the U.S.
333
Uncooked, Smoked
Sausage
German Metwurst
334
Curing
The addition of nitrate or nitrite
Usually done with sodium or potassium
salts
Limit is 500 ppm nitrate and 200 ppm
nitrite
Needed for color and antimicrobial activity
335
Cooked Sausages
Cured or uncured, comminuted, not
smoked.
Served cold.
Types of Sausage:
Liver sausage
Cooked bratwurst
336
Cooked Sausages
337
Cooked, Smoked
Sausages
Cured, comminuted, encased, smoked, cooked

Requires no cooking before serving, but
usually heated
Types of Sausage:
Frankfurters
Bologna
Knockwurst
Polish
338
Cooked and Smoked

Sausage
Mortadella and
bologna
Frankfurters and hot dogs

339
Dry and Semi-dry

Sausage
Cured, fermented, dried, may be smoked

Served cold
Fermented product
Inoculate with starter cultures
Low moisture or water activity
340
Dry and Semi-Dry

Sausages
May use one or more strains of
Pediococcus cerevisiae
Micrococcus aurantiacus
Lactobacillus planetarium
Sugar is added to the formula
Lactic acid produced
pH: Semi-dry: 4.8 - 5.1; Dry: 5.3 - 5.4
Moisture: Semi-dry -- 50 %; Dry: -- 35%
341
Dry and Semi-Dry

Sausages
Some sausages formulations may include mold
cultures for the development of unique flavors
Types of Sausage:
Summer Sausage
Salami
Lebanon Bologna
342
Dry and Semi-Dry Sausage
343
Specialty Sausages
Cured or uncured, rarely smoked
Served cold
Types of Sausage:
Head Cheese (Souse)
Loaves
Scrapple and Liver Pudding
Jellied products
344
Specialty Sausage
Liver pudding
Loaf products
345
What are the Bad Bugs?

Salmonella undercooked meats
Clostridium perfringens risk during cooling
Clostridium botulinum canned, cooked and
vacuum packaged meats (w/o nitrite)
Staphylococcus aureus risks during cooling
Listeria monocytogenes risk is high in RTE meats
346
Salmonella
Non-sporeformer, infectious
Intestinal tract of animals
More than 2,000 serovars known
Low pH prevents growth
Survives freezing and dehydration
Killed by mild heat
347
Clostridium perfringens
Sporeformer, toxicoinfectious
disease
Soil, intestinal tract of animals, meat,
vegetables, spices
Anaerobic
Optimum growth 43-45C (109113F)
Very rapid growth in food at
optimum temperatures
348
Clostridium botulinum
Sporeformer, toxigenic
Soil, marine sediment, vegetables,
seafood
Anaerobic
No growth below pH 4.6
Spores are extremely heat resistant
349
Staphylococcus aureus
Non-sporeformer, toxigenic
Human skin or nasal passages
Resistant to high salt
Relevant for dry sausages and jerky-type
products
Cells killed by mild heat
Enterotoxin very heat stable
needs > 106 cells to produce toxin in food
350
Listeria monocytogenes
Non-sporeformer, infectious
Animals, humans, environment (ubiquitous)
Low pH prevents growth
Survives dehydration and freezing
Concern in ready-to-eat products
Biofilm formation
Grows at refrigeration temperatures
Susceptible population:
pregnant women
immunocompromised individuals
351
MODULE 11
Education
352
Module 11: Units

Resources for Educators
Training Curricula
Risk Identification
353
Resources for Educators

Home Food Preservation Desk Reference
Home Food Preservation Educator Slide Set
The slide set contains 363 slides that can be used by
food safety educators to review and update their
knowledge about current home food preservation
practices.
354
Training Curriculum
Prepared by:
Renay Knapp, Henderson County
Tracy Davis, Rutherford County
Cathy Hohenstein, Buncombe
County
Julie Padgett, McDowell County
Sue Estridge, Madison County
Sandi Sox, Polk County
355
Training Curricula
Educator Training Tools
Program Planning Guide-- guidelines for setting up a program
Slide Set -- Instructional slide set
Evaluation Tool
Participant Handouts
Canning
Pickles
Jams and Jellies
Freezing
Drying
356
Risk Identification
What are the risks associated with the final
product?
What are the risks associated with the
process?
Will storage matter?
Is this a safety or a quality issue?
357
Questions from
Consumers
Can I safely can lard?
I opened a jar of tomatoes that I canned last
summer and they are not THAT spoiled.
Can I heat them up, boil them, and still eat
them? Theyre not THAT spoiled.
358
Questions from
Consumers
I was told that vegetable oil on the rim of
the jar lids would help to make a seal if they
are old and have dried up. Will it work?
Every time I can asparagus, they turn out
mushy, how can I get a crisp product? Can
you pickle them?
359
Questions from
Consumers
Can you pickle corn, and if so, how?
Im afraid of pressure canning. I can my
green beans using the boiling water method
just like my mother did -- how long do you
boil to make them safe? It has worked for
years and we have never become ill.
360
Questions from
Consumers
Can you make jelly out of apple peels and cores?
We like to use all of the apple with no waste.
Can I use lime from my yard in my pickles?
I have just completed a hot water bath on my
green beans and noticed several jars did not seal.
What can I do? I processed them for 5 hours.
361
Questions from
Consumers
I am pressure processing green beans and the
power has gone off. What do I do?
How do I cook a fruit cake in a pressure canner?
Can I freeze persimmons, whole, untreated?
I have canned venison from 1982 in my basement.
Is it still safe to eat?
362

Home Food Preservation

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Home Food

Why are We Canning in

Canning History Lesson

Basics havent changed

improperly canned green beans.

Home Food Preservation

National Phone Survey of

Home Canning Survey

Home Food Preservation

July 22, 2008

Spot the Mistake

Eat Local: Movement

Home Canned Foods as a

Headlines from the Past

Unsafe Canning Methods

Two Methods of Canning

High-Acid Foods (pH <

Low-acid Foods (pH > 4.6)

All vegetables, except for rhubarb

Why Two Methods of

Digestive upset (in some cases)

Improperly Canned Foods

Ventpipe for pressurizing

Rubber overpressure plugs

Vent pipes if clogged

Preparation style of food

Use recommended canners.

Heat food to 240oF to destroy botulinum

0-2000 feet = 11 pounds pressure

Boiling water bath processing:

Boiling Water Bath

Place jars on rack in canner.

Boiling Water Bath

Boiling Water Bath

Place jars on rack in canner.

Definition of a High-Acid Food

High-Acid Foods (pH <

Preparing Foods for

Selecting Fruits and

Washing Fruits and

Citric acid solution

Canning Liquids for

Canning Liquids for

Canning Liquids for

Canning High-Acid Foods

Canning High-Acid Foods

Leave appropriate headspace.

Canning High-Acid Foods

Wipe rim of jars.

Canning High-Acid Foods

Closing the Jars

Remove air bubbles.

Definition of Low-Acid Food

Low-Acid Foods (pH >4.6)

All vegetables, except for rhubarb

Two Types of Pressure

Two types of pressure canners:

Pressure is increased or decreased by adjusting

Pressure Canner -- First

Venting the Canner

Venting the Canner

Venting the Canner

Turn the heat on high.