|
|
|
Meeting Recaps + Information>
July 2009 Community Garden Education
July 13, 2009
July 8 Meeting
Canning Presentation:
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 (4.6pH or lower)
Pickles, apples, blackberries, plums, peaches, pears, tomatoes. Add lemon juice, citric acid, or vinegar to increase acidity.
Low Acid Foods (4.7pH 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.
Canning Equipment & Processing
Large enamel or aluminum pot with tight fitting lid, rings, lids, jars, rack, jar lifting tongs, magnetic lid lifter, spatula, funnel, thermometer (optional)
This is sold as a kit, and should contain all of the above. Use Ball brand or Kerr brand.
Always wash jars & rings in warm soapy water. Use only new lids because the seal weakens after the vacuum is broken. New lids can be purchased separately.
Place jars in warm water and bring to a boil for 10 minutes. Use immediately. Lids and 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. Must be free of drips. 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 on recipe. If you by a “canning kit” they sometimes will come with a recipe book for canning.
If you want to reduce sugar, you can purchase agave nectar. (found in shop rite in the organic isle) ¼ cup of agave is equal to 1 cup of sugar. Great for diabetics.
Also, Pomonas Universal Pectin is a good brand to buy.
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 Kinsolver, Harper Collins, ISBN 10:0-06-085255-0
Also discussed at the meeting:
Plot #9 in now a communal plot for Ample Harvest, since it has been abandoned. Anyone who would like to help in weeding or taking care of this plot, it would be greatly appreciated.
Also, the water barrels are still not working. If you need to water your plants, you can walk down to the stream to fill the watering cans. The stream water has been tested for safety. The water is okay for watering our plants, but not for drinking water, so don’t drink it.
Norma has an abundance of bok choy in her plot # 24 so anyone can help themselves to the bok choy in this plot # only.
Don’t forget about Ample Harvest pick-up time on Friday mornings. Put your donation in bags and place in the mill house Thursday night or Friday morning before 10:00 am.
|
|
