Prep - 254Basic Food Preservation - Canning

History• 1790 – Nicolas Appert, a confectioner discovered that applying heat

to glass bottles of food prevented deterioration of the food• 1806 – Accepted by the French Navy• 1810 – Englishman Peter Durand patented process• Robert Ayars established the first American canning factory in New

York City in 1812• 1815 – Canned foods Arrive in Australia• 1840 – Canning commences in Australia• 1841 – Appert Died. His canning factories were never profitable. He

died a pauper

History• Canning predated Louis Pasteur’s discoveries of germ growth and

sterilization by more than 50 years.• Canned food also predated, by around 30 years, the can opener itself.

The first metal canisters were made of tin-plated steel or even cast iron, with heavy lids that had to chiseled open or stabbed through with soldiers’ bayonets.• Invented in 1888 by Max Ams, modern double seam cans provide an

airtight seal to the tin can.

History

• The availability of canned food played a crucial role in 19th century, feeding the enormous armies of the Crimean War, the U.S. Civil War and the Franco-Prussian War, and offering explorers and colonialists a taste of home in unfamiliar lands. Following the global depression of 1873, U.S. exports of canned foods boomed, led by the Campbell, Heinz and Borden companies. In 1904, the Max Ams Machine Company of New York patented the double-seam process used in most modern food cans. Today a double-seam machine can safely seal more than 2,000 cans a minute—a long way from Appert’s pea-packed bottles.

History• 1858 – John Mason invented the glass jar with threads for a screw on

lid• 1884 – Ball Corporation starts making glass canning jars• 1903 – Alexander Kerr invented the wide mouth canning jar• 1915 – Alexander Kerr invented the modern 2 piece canning lid used

today.• 1996 – Ball ceases Glass Canning Jar Manufacture. All Jars made by

Hearthmark LLC, Jarden Home Brands, Daleville, IN (They also make Kerr, Bernardin, and Golden Harvest Brands)

Did You Know…• Canned Carrots Have more beta

carotene and phenolic acid than fresh• Canned Tomatoes have more

available lycopene than fresh.• Canned fish is higher in available

calcium than fresh cooked• Uncooked Better• Cooking destroys enzymes, so

what, so does your stomach

• Raw spinach, squash, taro, Kidney Beans (must) (Phytohaemagglutnin), beans, olives, eggplant, potatoes, leafy greens, mushrooms, broccoli, buckwheat sprouts, should be cooked first.• Slow cooked Kidney beans can

make you very sick. They are worse than raw. Minimum 30 minutes at 100°C

A Little Science• Bacteria are not killed instantly• The higher the number of

bacteria, the longer it takes to kill them• Botulism (C. botulinum) can kill

you.• Botulism can leave you paralyzed

and dependent on a respirator

A Little Science

Vitamin Stability

Nutritional Element

Is substance susceptible to lossesunder given condition?

Solublein Water

Exposureto Air

Exposureto Light

Exposureto Heat

Vitamin A no partially partially relatively stable

Vitamin D no no no no

Vitamin E no yes yes no

Vitamin K no no yes no

Thiamine (B1) highly no ? > 100°C

Riboflavin slightly no in solution no

Niacin yes no no no

Biotin somewhat ? ? no

Pantothenic Acid quite stable ? ? yes

Folate yes ? when dry at high temp

Vitamin B-6 yes ? yes ?

Vitamin B-12 yes ? yes no

Vitamin C very unstable yes yes yes

Vitamin Stability

Nutritional Element

Is substance susceptible to lossesunder given condition?

AcidSolution

AlkaliSolution Other

Vitamin A ? ? --

Vitamin D ? ? --

Vitamin E ? ? contact with iron or copper

Vitamin K strong acids yes --

Thiamine (B1) no yes --

Riboflavin no yes long cooking in large volume of water

Niacin no no --

Biotin strong acids yes oxidizing substances

Pantothenic Acid yes yes --

Folate heat-labile ? storage

Vitamin B-6 no yes --

Vitamin B-12 strong acids yes contact with iron or copper

Vitamin C ? yes --

Vitamins Destroyed/Not Destroyed by Heat

• Thiamine (B1) – 50%• Vitamin C – 15%-45%• Vitamin A, D, E

• Vitamin K• Riboflavin (B2)• Niacin (B3)• Vitamins B6 - Pyridoxine• Vitamin B12 - Cyanocobalamin • Folic acid (B9)

Canning Jars

4 oz

8 oz

12 oz

16 oz - Pint

Quart Wide Mouth

Quart Regular

64 oz – Half Gallon Wide Mouth

Preparation Equipment

Canning Methods• Water Bath• Pressure Cooking• Open Kettle• Microwave – Not Recommended• Oven – Not Recommended• Steam – Not Recommended• Metal Can – Commercial double seam can• Mason type jar – Quart and smaller

Water Bath

Canning Equipment

Pressure Cookers

Presto (Gasket) All American (Gasketless)

Choosing Your Equipment• You Get What you Pay For• Use Stainless Steel Preparation

pots and cookware where possible• Buy the Largest Pressure Cooker

(PC) you can afford• Buy a set of spare parts• Buy the burner without the auto

shut off.

Why can?• To Preserve the Harvest• Better Quality• Known Ingredients• More Nutritious• Tastes Better• Save Money• Lower Calorie Foods• Higher Calorie Foods• Longer Shelf Life

• Convenience• Custom Sizes• Gifts• Have things you can’t buy• Custom Sauces• Soups• Your own recipes• Meals• Custom Ingredients• Meats

Causes of Bad Canned Goods• Improper Processing• Too Short of time• Too Low Temperature• Not venting PC long enough

• Allowing to set too long before processing• Starting with Bad product • Bad Seal• Food in seal• Check or crack in Jar rim

• Damaged lid• Too tight a band• Too loose a band• Cracked jar• Jar touching canner/PC• Over Cooking• Air in Jar• Leaving in sun

How Long is it Good For?• Most Vitamin C is gone after 6

years• Most Thiamine is gone after 5

years• Vitamin Riboflavin, B6, B12, A,E,

K Damaged by light• Minerals Last forever• Protein is stable as long as

protected from light.

• It is safe to eat as long as the seal is good• After time, flavor degrades

Canning Tips• Place at least 3 quarts of water

in your pressure cooker• When using a water bath, keep

jars covered with water• Place a layer of fiberglass screen

at the bottom of your pressure cooker to prevent jars from touching the metal and breaking• Get 2 sets of jar tongs. It makes

unloading the cooker faster.

• Get a miniature pry bar to help pop the lid on your pressure cooker.• “Soap” your pots exterior when

using propane. It makes the carbon easy to get off.• Take good care of your

equipment. They are not bullet-proof

Canning Tips• Use Fresh Product• Follow Canning Procedure• Use a Reliable Reference• Adjust for Altitude• Properly Vent you Cooker• Use a timer• Write down your start and stop

times• Warm your lids (don’t boil)

• Warm your jars before placing in cooker• Must Have: Ball Blue Book• Must Have: Pressure Cooking

Manual

Handouts• Handouts Available at www.savedbyagun.com – FREE!• PDF of this presentation and other presentations can be found on the

website listed above.• Schedule of Classes on Website