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Meeting Recaps + Information>
Garden Meeting Minutes - Food Preservation
September 16, 2008
Food Preserving
3 basic methods of preserving food: canning, freezing, dehydrating
WHY CAN?
Canning interrupts the normal spoilage cycle of food.
Heat destroys harmful microorganisms. Two-piece vacuum sealing also keeps air away from food. The amount of time and temperature for processing jars of food is the secret to successful canning.
Temperatures of 140 to 180 degrees F kills molds & yeasts. Boiling water processing heats to 212 degrees F. Only steam-pressure processing which reaches 240 degrees kills bacterial spores that cause botulism which thrives on low-acid foods in the absence of air.
HIGH ACID FOODS (4.6 pH or lower)
Pickles, apples, blackberries, plums, peaches, pears, tomatoes.
Add lemon juice, citric acid, or vinegar to increase acidity.
LOW ACID FOODS ( 4.7 pH or higher)
Vegetables, meats, poultry, seafoods, i.e. soups, sauces, stews.
WAYS TO PACK:
Hot-pack: Fruits & vegetables are heated in water, syrup or extracted juice before processing.
Raw-pack: Cold, raw fruits & vegetables are packed with boiling water, syrup or extracted juice
WHY FREEZE?
Low acid foods either cooked (sauces, soups & stews) or blanched (vegetables) retain their taste for up to a year in most cases. And there is no chance of botulism.
Freezing is best in freezer bags or plastic containers. (I chop basil, add olive oil, and freeze in ice cube trays for quick pesto or herbal ingredients.)
WHY DEHYDRATE?
Dried fruit such as apples, pears, & plums can be enjoyed as snacks. Hot peppers dry easily and reconstitute in cooking.
CANNING EQUIPMENT AND PROCESSING
(For boiling water method)
Large enamel or aluminum pot with tight fitting lid, rings, lids, jars, rack, jar lifting tongs, magnetic lid lifter, spatula, funnel, thermometer (optional)
Always wash jars & rings warm soapy water. Use only NEW lids b/c the seal weakens after the vacuum is broken.
Place jars in warm water and bring to a boil for 10 minutes. Use immediately. Lids & rings need to be left in hot water until they will be used.
Fill jars leaving ½” space at top of jar. Add liquid according to directions.
Wipe mouth of jar. Adjust lid and tighten by hand ONCE.
Place jars in rack in simmered water. Water level must be 1 – 2” above jars.
Cover and bring to a rolling boil for time indicated in recipe.
Remove jars and let jars cool for 12-24 hours before pressing on lid to test the seal. They should make a “popping’ sound as they cool. DO NOT TIGHTEN RINGS AGAIN.
Rings may be removed since the jars are now vacuumed sealed.
REFERENCES:
Ball Blue Book of preserving by Jarden home brands, ISBN 0-9727537-0-2
Animal, Vegetable, Miracle by Barbara Kingsolver, Harper Collins, ISBN 10:0-06-085255-0
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