Canning Equipment - Proper equipment is essential to a safe product.

Canning Jars Extra sugar or fat Oversized food pieces Added thickeners Check jars for nicks, cracks, and rough edges Wash in soapy water, rinse well, and keep -Process food properly Heat-up and cool-down times in pressure canners are counted hot If food is processed for less than 10 minutes, need to be sterilized Do not use singletoward sterilizing value of the process. Never rush them. use jars, such as mayonnaise and tomato sauce jars, to process food at home. Importance of Processing Time Canning Lids Each food and preparation style has its own processing time. Use two-piece lids Flat lid cannot be reused but the ring band can Follow the Processing time differs with size of jar. manufacturers instructions for treating them. Too short Too long Canning Tools Underprocessing - Overprocessing -Jar Funnel -Magnetic Lid Wand - Spoilage or unsafe food -Overcooked -Jar Lifter -Bubble Freer What Affects Processing Time : Acidity of the food Preparation style of the food Raw Pack Composition of the food :- Viscosity - Tightness of pack - Convection vs. conduction transfer For foods that lose shape when cooked Place raw food directly in jars. Boiling hot liquid of heat - Starches, fats, bones. Initial temperature of food as it is packed into jar is then poured over the food Pack firmly, dont crush Add jars carefully to warm Temperature of processing Size & shape of jar canner to avoid breakage from heat shock Follow a reliable recipe. Altitude Adjustments :As altitude the temperature at a given pressure. Hot Pack Dial-gauge processing changes: - Preferred method for most foods. - Fewer jars needed. - 0-2000 ft = 11 pounds pressure -2001-4000 ft = 12 pounds pressure - Food is cooked in liquid before packing. - Foods easier to pack. - 4001-6000 ft = 13 pounds pressure -6001-8000 ft = 14 pounds pressure Cooking liquid is then poured over food in jar. - Kills some. Weighted gauge adjustments -0-1000 feet = 10 pounds pressure - Less floating of food and better color and flavor. microorganisms - > 1000 feet= 15 pounds pressure. Headspace Boiling water canner adjustments : Generally, the processing time will increase. Space in the jar between the inside of Usually: Use a credible resource to determine processing time.-------------------------the lid & the top of the food/its liquid. 1/4 for jellies. 1/2 for high-acid Heat Transfer Mechanisms :Convection, Conduction, Radiation Check canning directions to determine foods: fruits, tomatoes, pickles Mass Transfer Mechanisms : Diffusion (vapor, liquid); Capillary Flow; Shrinkage/Pressure the correct headspace for each food. 1 to 1-1/4 for low-acid foods Gradients; Gravity; Vaporization/Condensation Problems with Headspace FREEZE DRYING : the process of removing water from a product by sublimation and Too much: Too little: desorption. Dextran -9 ; Sucrose (15%) -22.5 ; Food at the top is likely to discolor. Food may bubble out during. Lactose -32 ; Sucrose (45%) -29; Inositol -27 ; Sorbitol -57 Jar may not seal properly, because processing SOLAR FOOD DRYING- can be used in most areas but how quickly the food dries is affected processing time not long enough to drive Deposit on rim may prevent by the amount of sunlight & relative humidity. Ex :Fruits, Vegetables, Fresh herbs of all types all the air from inside the jar. proper sealing are suitable, Meats, Fish Before Sealing Jars : - Remove air bubbles -Re-adjust headspace if necessary - Wipe jar rims METHODS -Adjust two-piece lids, fingertip-tight. Oven Drying- the simplest way - need almost no special equipment. Canning Basics Food Dryer - A commercial or homemade food dryer or convection oven provides Basics of Canning automatically controlled heat and ventilation. Food is placed in a jar and heated to a temperature that destroys targeted microorganisms. Sun Drying - the old-fashioned way - uses the heat from the sun and the natural movement Heat also inactivates enzymes that cause spoilage. Air is driven from the jar during of the air. heating. As the jar cools a vacuum seal is formed. DRYING WITH SILICA GEL not toxic requires no heat while drying, unlike other High Acid Foods (pH <4.6) All fruits, kec. buah ara,tomat,melon methods. It is very important to use airtight containers for drying with silica gel because it Fermented pickles, ex. sauerkraut Acidified foods, ex.pickles will readily absorb moisture from the air. Low-acid Food (pH >4.6) All vegetables, kec. rhubarb Meats, Poultry, Seafood, Soups Principle of Microwave Heating/Drying : Penetration depth depending on frequency, Mixed canned foods (low-acid + high-acid) temperature and on dielectric losses of the product. Two Methods of Canning Boiling Water Canning -- high-acid Pressure Canning -- low+ some high acid Why Two Ways to Can? Yeast, molds, and most bacteria are destroyed 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. -To grow, the spores need : oxygen-free environment, low-acid food, temperature between 40F to 120F, relatively high moisture, can be found in: Home canned foods Foil-wrapped baked potatoes Smoked fish and sausage Packaged mushrooms Pot pies Ways to Prevent Botulism Test pressure canner dial gauge for accuracy each year before use. Correctly operate canner. Check canned food carefully before use. If toxin is suspected, detoxify food before discarding. The toxin is destroyed by boiling even though the spores are not. Unsafe Canning Methods -Open Kettle - Addition of Aspirin - Oven Canning -Dishwasher -Steam Canners -Microwave Oven Canners Boiling Water Bath : used for high-acid foods and acidified foods Have water simmering or hot in canner, high enough to cover jars (+6inch). -Hot packed jars = simmering water; Raw packed jars = warm to hot water Wipe rim of jars and adjust lids. Lower jars slowly into canner. Using a Boiling Water Bath - Place jars on rack in canner Add more hot water if necessary, once jars are in canner. (Dont pour hot water directly onto raw-packed jars) Count processing time when water returns to a boil Remove jars to a padded surface Cool away from drafts, 12 to 24 hours. Pressure Canning : for low-acid foods. Inspect Your Pressure Canner: - Some parts might need assembling (see manufacturers directions) Become familiar with parts and their functions Clean to remove oils Lightly coat the exposed gasket and lugs on the canner bottom with cooking oil Before each use be sure vent pipes are clear and open. Using a Pressure Canner Have 2 - 3 inches of water simmering or hot in canner. -Hot packed jars = simmering water, Raw packed jars = warm to hot water Place jars on rack in canner Put lid on canner with weight off / petcock open. Exhaust canner for 10 minutes Close vent or petcock Start counting processing times when correct pressure is reached Turn off heat at end of processing Let pressure drop to 0 psig naturally Wait 2 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 for 24 hours, undisturbed Check that jars have sealed. Process Food Properly -Follow a credible recipe exactly : The following slows heat penetration: Application Drying Chemical : Inorganic Inert, Organic Biotec & Food Active Chemical ex : Si-Powder ex : farmasi raw material ex : graphite, Si-C Powder

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