**This information is being presented and distributed with the permission of Charles Mix County and Bon Homme County Extension Agents Carrie Johnson and Amanda Larson

The pressure’s on: canningWagner Health Care Center IHS

Canning- Is It Worth It?

• Saves money, especially if you have your own garden

• Personal satisfaction• Control sugar &

sodium content

There is a 20-fold increase in the

value of produce grown compared to material costs!

Colorado State University

• The canning method that is approved for a food depends on certain characteristics of the food. Foods are divided into two main categories, acid foods and low acid foods, for the purpose of canning. The term, “pH,” is a measurement of the acid level in a food. pH is measured on a scale from 1 to 14. The closer the pH value is to one, the more acid the food contains. A pH of 7 is neutral.

Which Method Do I Use?

Which Method Do I Use?

Depends on the type of food

High acid- water bath pH of 4.6 or lower Foods that contain enough acid to

prevent the growth of the bacteria that causes botulism poisoning

Fruits, tomatoes, pickles

• Low acid- pressure can– pH higher than 4.6– Vegetables, meats, soups,

combination foods

Heat inactivates enzymes that

cause changes in color, flavor & texture. It also

destroys microorganisms.

Why Pressure Can Low Acids?

Clostridium Botulinum• Bacteria that causes

botulism• Forms protective, heat

resistant spores• Requires higher

temperatures for destruction

• Pressure canning removes favorable growing conditions

Food can contain toxin without showing signs

with symptoms typically

appearing within 12-72 hours!

Canning “Musts”

• Canner functions properly

• Consider headspace• Wash and sterilize jars• Correct processing

times• Reputable recipes or

sources

Check dial gauges &

canner parts every

year if pressure canning!

• Pressure Canner

• Jars, Lids, Rings

• Water Bath Canner

• Jar Lifter, Lid lifter, funnel, head space guide

Canning Supplies

Boiling Water Bath Method

• 6 inches hot or simmering water

• Place jars on rack in canner

• 1-2 inches of water over jars

Do NOT use towels in place of a canner

rack!

Boiling Water Bath Method

• Begin processing time when full boil is reached– Adjust for altitude

• When processing is complete, wait 5 minutes

Cool 12-24 hours

undisturbed

Pressure Canning

• 2-3 inches hot or simmering water

• Place jars on rack in canner

• Put lid on canner with weight or petcock open

Do NOT use towels in place of a canner

rack!

Pressure Canning

• Exhaust 10 minutes• Close vent or petcock• Processing time starts

when pressure is reached– Adjust for altitude

Altitude map is also located on the SDCES food safety

site

Pressure Canning

• When processing is complete, turn off heat

• Remove weight or open petcock, wait 10 minutes

Do NOT quick cool

the pressure canner!

Sources

• National Center for Home Food Preservation

• Putting Food By – 2009 presentation

Questions?

Helpful Websites

Georgia www.uga.edu/nchfp/index.html

South Dakota http://extfcs.sdstate.edu/foodsafetysite

North Dakota www.ag.ndsu.nodak.edu/storage.htm

Ball www.homecanning.com

Presto www.presto-net.com

Mirro http://wearever.com

Recipe- Peach Jam (reduced

sugar)

Ingredients12 fresh peaches, pitted and chopped2-4.5 cups white sugar (use 2 cups for reduced sugar)1 (2 ounce) package dry pectin

**When making preserves and jams, choose slightly under ripe, firm fruit. This recipe gives a jam with good color and consistency. Healthier, since skins are left on. Start with 2 cups of sugar, taste and add more sugar in ½ cup increments until you get desired sweetness.Directions

1. Crush 1 cup chopped peaches in bottom of large saucepan. Add remaining peaches, and set pan over medium-low heat. Bring to low boil, cook for 20 mins or until peaches become liquid.

2. Pour peaches into bowl, measure 6 cups back into pan. Add sugar, and bring to boil over medium heat. Gradually stir in dry pectin, and boil for 1 min.

3. Remove from heat after 1 min, and transfer to sterilized jars. Process in hot water bath canner for 10 mins. Let cool, and place on shelf.

Recipe- Hamburger Pickles

Ingredients (Yield: ~7 pints)4 lbs cucumbers6 tbsp canning salt4 ½ cups water4 cups vinegar (white or apple cider, 5% acidity14 heads fresh dill3 ½ tsp mustard seed14 peppercorns1 clove garlic for each jar1 small dried red pepper per jar

DirectionsWash cucumbers. Cut into ¼ inch slices. Combine salt, vinegar, and water in saucepan; bring to boil (this is the brine). Pack cucumbers into jars, leaving ¼ in headspace. Remove air bubbles. Add 2 heads of dill, ½ tsp mustard seed, 2 peppercorns, 1 clove garlic, 1 dried red pepper to each jar. Ladle hot brine over cucumbers, leaving ¼ in headspace. Remove air bubbles. Adjust two-piece caps. Process 15 mins in boiling water canner. Let cool, and place on shelf. **All pickles should stand 4-6 weeks after processing to cure and develop satisfactory flavor.

Recipe- Canned Stew Meat

Ingredientsbeef or other meat suitable for stewingsaltBroth: remove meat from cooking pan. Add 1 cup boiling water or broth for each 1-2 tbsp fat in the pan. Boil 2-3 mins. Do not add a thickening agent such as flour or cornstarch before canning.

Directionscut into 1 ½-2 in cubes. Remove fat and gristle. Simmer meat in water to cover until hot throughout. Add ½ tsp salt to each pint jar, 1 stp salt to each quart jar, if desired. Pack hot meat into hot jars, leaving 1 inch headspace. Ladle hot cooking broth over meat, leaving 1 inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 mins, quarts 1 hour and 20 mins, at 10 pounds pressure in a steam-pressure canner.

**When using a dial-gauge canner or processing at altitudes higher than 1000 feet above sea level, an adjustment in the pounds pressure must be made, please refer to an Altitude Chart

Ingredients (Yield ~ 6 pints)10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)5 cups chopped and seeded long green peppers (about 2 lbs)5 cups chopped onions (about 1.5 lbs)2.5 cups chopped and seeded hot peppers (about 1 lb)3 cloves garlic, minced2 tbsp cilantro, minced3 tsp salt1 ¼ cup cider vinegar

DirectionsCombine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 mins. Ladle hot salsa into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. **Note: VERY IMPORTANT- When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned

Recipe- Salsa