Pressure Canning Vegetables

Yummy! Nothing like home canned vegetables from the garden. ALL VEGETABLES MUST BE PROCESSED IN A PRESSURE CANNER!

• Select the best quality vegetables at the peak of maturity for best results. Remember, the quality of the finished product will never be better than what you start with.
  
• Process as soon as possible after picking.
• Sort vegetables for size, and remove any that are under ripe, over ripe, bruised, or blemished.
• Wash thoroughly.
• Check jars to make sure there are no cracks or chips and check closure bands for dents or rust.
• Wash jars and bands in hot, soapy water and rinse well.
• Follow manufacturer’s directions for correct preparation of lids.
• Read and follow manufacturer’s directions for the canner you are using. If your pressure canner uses a dial gauge, have the gauge tested annually for accuracy.
  

Generally, correct pressure canner methods include:

1. Add two (2) inches of boiling water to the bottom of cooker.
2. Add jars (my pressure canner holds either 7 quarts or 19 pints that are stacked)
3. Put lid on pressure canner. Do not put pressure regulator on at this point.
   
4. Exhaust steam for 10‐12 minutes.
5. Close petcock and bring pressure to that recommended for your altitude.
6. Start processing time as soon as correct pressure is reached.
7. Check gauge often to make sure adequate pressure is maintained. If using a weighted gauge canner, listen for the jiggle or rocking of the weight that indicates correct pressure.
8. Remove canner from heat at end of processing time.
9. Allow canner to cool naturally. A pressure canner may take 30‐45 minutes took cool. Do not force cool a pressure canner.
10. Wait an additional two minutes before opening your pressure canner after the cooker has cooled sufficiently to decrease the pressure inside. Then, remove the weight or open the petcock to make sure there is no more pressure inside.
11. Carefully remove the canner lid by lifting the far side first. Using this method allows any remaining steam to vent away from the user.
12. Remove jars and place away from cold drafts on a rack or folded cloth where air can freely circulate.

Tip: Use care if you have a smooth top stove. It is not recommended to use this type of stove for canning, as the weight of the full canner can crack the stovetop. I have used this type of stove for years with never a problem, but just so you know.... This past year I purchased a "Kamp Kitchen" gas stove for canning. I keep it in my garage. What a difference! I will never use my smooth top again. The gas Kamp Kitchen was so much smoother. It brought it up to pressure faster, and kept it at the correct pressure really easily.

Click here to see how long to pressure can each vegetable.

Making your own "Sun-Dried Tomatoes"

I love tomatoes! This year my Roma plant over did itself. I had sooooo many tomatoes that I wanted to try making my own sun-dried tomatoes. They are very expensive in the stores! The website www.pickyourown.org gives great instructions as to making your own. I followed their instructions below and was very pleased. So, here they are....


1. For best results, select Roma tomatoes that are not overripe. You can use other types of tomatoes, but they are juicier, and harder to prepare. They also take longer to dehydrate. You get about 2 cups of sun dried tomatoes for every 5 pounds of fresh.


2. Wash and stem the tomatoes. Remove any bruised spots.

3. Cut in half lengthwise.

4. Using thumbs, remove the seed bundle on each side of the middle. This leaves the meaty part only.

Now, you have 3 options on how to dry them:

• Food dehydrator: Arrange the pieces on each rack so that air can circulate, preferably with the pieces not touching each other, but there's no need to become obsessive about it. Some people prefer to sprinkle the tomatoes with sea salt, kosher salt and/or some spices (typically basil). Turn the dehydrator on and enjoy the aroma. If your food drier has a thermostat, set it for 140 degrees F. It will take 3 to 8 hours. See "how to tell when they are done" in step 5, below.
• Oven: preheat the oven to 200 degrees F . Arrange the tomatoes on jelly roll sheets, spread out, not touching each other. Cake racks will also work well. Some people prefer to sprinkle the tomatoes with sea salt, kosher salt and/or some spices (typically basil). Close the oven. It takes about 6-8 hours, but you'll need to check periodically, including rotating the shelves and moving them up or down to get even heating. See "how to tell when they are done" in step 5, below.
• Automobile and a hot sunny day: It sounds strange, but the same stifling hot car that burns your legs makes an excellent food dryer. Spread the tomato slices out on shallow trays (they work better than cookie sheets, since you don't need to worry about leaking juice!). Cover them loosely with cheesecloth to keep any potential for bugs to come in contact. Put the trays on the dashboard of your car and roll all the windows up and park in the sunniest spot you've got. It's best to start in the morning and let it go to sunset. It may take 2 days - bring the tomatoes in the house overnight. Some people prefer to sprinkle the tomatoes with sea salt, kosher salt and/or some spices (typically basil). but you'll need to check periodically. See "how to tell when they are done" in step 5 below.

5. How to tell when they are done: The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a fresh raisin; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

6. Storage: If you have a vacuum sealer, use it! The tomatoes will last much longer this way. Otherwise, use the ziplok type bag. Try to get as much air as possible out.

Keeping in the freezer is best, there the dried tomatoes will retain their color and flavor for about 9 to 12 months. A fridge is ok for a few weeks, but if there is much moisture left in them, they WILL start to get moldy in a month or so. The vacuum bag food sealers really help to increase the longevity of dried tomatoes in the fridge with their vacuum sealing!

Dried tomatoes quickly reabsorb moisture, so be sure your containers really are airtight. If they re-absorb moisture, they may then go moldy. If they are still too moist, they will also go moldy.

Check the newly packaged dried tomatoes daily for about a week to make sure there isn't any condensation in the containers. If you see any moisture in the containers, remove the tomatoes immediately, put them back in the food dryer and resume the drying process.

Notes about packing in oils:

If you like to have your dried tomatoes in a seasoned oil, such as olive oil with basil, thyme, oregano and/or minced or powdered garlic or garlic salt, it is best to do this when you are ready to eat them, or shortly before, and refrigerate them. There aren't many university studies about the safety of home-dried tomatoes packed in oil, but the information that's available suggests that it is best to just do that as you use them or make up small batches and refrigerate them.

Canning Mistakes

I love canning. I think it is a great way to save money! If you have a garden, the only cost of canning is the jar. I also think the flavor and quality of home canned foods are often superior to store purchased foods. However, home canning must be safe as to not get you and your loved ones sick. The following resource comes from Kathleen Riggs, USU Family and Consumer Sciences Agent, Iron County:

Major Canning Mistakes – Potentially Deadly

*Making up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.

*Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in undercooking.

*Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.

*Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam. The jars also may break or explode.

*Not making altitude adjustments. Since boiling temperatures are lower at higher altitudes, the products will be under-processed. Pressure canning requires adding more pounds of pressure while waterbath canning requires more processing time.

*Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.

*Not having dial-type pressure canner gauges tested annually. If the gauge is inaccurate, the food may be under-processed and therefore unsafe.

*Failure to acidify canned tomatoes. Not all tomatoes have an adequate acid level (pH), especially if the vine is dead when tomatoes are harvested. This can result in botulism poisoning.

*Cooling pressure canner under running water. Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.

*Letting food prepared for “hot pack” processing cool in the jars before placing them in the canner for processing. The heat curves are based on the food being hot at the beginning of the processing. The product could be under-processed. NOTE: Canned meat, vegetables, or salsa which is under-processed can cause botulism.

Minor Canning Mistakes – Economic Loss, But Results Not Deadly

*Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal. However, if it seals, it is safe to use.

*Use of paraffin on jams & jellies. Small air holes in the paraffin may allow mold to grow. Also, paraffin can catch on fire if overheated during preparation. If preserves do have mold growth, the recommendation is not to eat the product, but discard it.

*Cooling too slowly after removing from canner. (Example: stacked jars close together.) There is a group of harmless organisms called thermophiles that can survive canning. If bottles are held hot for long periods, they can produce acid (fermentation). This results in the defect known as “flatsour.” This is harmless, but produces an undesirable flavor.

*Storing food longer than recommended. Keeping foods longer than recommended or storing them at temperatures above 70° F for an extended period of time will decrease the quality and the value of some nutrients, but the product will be safe to eat. A darkening of fruits and change in texture is often a result as well.

The general guidelines for safe food preservation really are not difficult to follow. Just make certain to always use an up-to-date, scientifically-tested recipe, follow it exactly and make the altitude adjustments for time or pressure. If you have specific questions, contact your local USU Extension office. If you cannot find your local office listed in the phone directory under USU, look under the county government listings.

Cautions Issued for Specific Foods

• Butter — For now, canning butter using any method is not recommended. Some methods are dangerous at best; others are not backed by science.

• Hydrated wheat kernels (berries) — Starch in wheat may interfere with the heat penetration during canning. Insufficient processing can result in botulism food poisoning. Wheat should be stored dry until use or refrigerated up to several days if hydrated for use in the near future.

• Quick Breads (e.g. , banana, zucchini, pumpkin) — Baking quick breads in canning jars and then placing a lid and ring on the jar to create a vacuum seal as it cools does not kill botulism-forming organisms that grow in warm, moist, anaerobic conditions. These items should be either baked fresh and served or frozen.

• Dried Beans (pinto, kidney, etc.) — To safely can dried beans, they must be hydrated first (usually 12 to18 hours) and then brought to a boil for 30 min. Hot beans are then placed into hot jars for processing.

General Canning Rules

General Rules

1. Always use up-to-date, scientifically tested canning recipes. Handed down recipes from Grandma may not be safe anymore.

2. Only use approved, up-to-date canning methods (boiling water-bath or pressure).

3. Follow canning directions exactly. Do not substitute or change quantity of ingredients.

4. Make altitude adjustments by adding more time to water bath canning or increasing pressure for pressure canned products.

5. Make certain canned products have a proper lid seal.

Note: Unless you are sure that the above general rules were followed, boil low acid foods for 10 minutes before eating them to inactivate botulism-causing organisms (clostridium botulinum).

Exceptions to the General Rules

• Changing salt level in anything except pickles. Salt acts as a preservative and adds flavor and crispness to pickles. In other foods, it is mainly used as a flavoring agent and is added as a personal preference.

• Changing sugar level in syrup used for canned fruit. Sugar helps fruit retain a bright color and firm texture, but is not necessary for safety.

• Add EXTRA vinegar or lemon juice. Bottled acids help obtain required pH (acid levels) in tomatoes and pickles. If a more tart or sour flavor is desired, more vinegar, lemon or lime juice may be added.

• Decrease any vegetable except tomatoes in salsas. Salsa recipes have been tested to ensure that they contain enough acid to be safely processed in a boiling water-bath canner. This acid is provided by the correct amount of tomatoes. The addition of vegetables has also been calibrated to balance the acid level. While it is dangerous to add more vegetables to salsa recipes, fewer may be used for a milder flavor.

• Substitute bell peppers, long green peppers or jalapeño peppers for each other in salsa recipes. So long as the total amount of peppers remains the same (or fewer) as what is listed in the tested recipe, peppers may be interchanged.

Gearing Up For Canning Season

I love this time of year! The garden is in full swing, and we can't eat it all! So, it is time to get ready to can. There is nothing better than opening a jar of green beans, beets, peaches, applesauce, apple pie filling, or whatever and having the taste be homegrown. Here are a list of canning basics to gather or purchase so each of us are ready to enjoy the fruits (and vegetables, and meats) of our labors....

Water Bath Canners
A water bath canner is a large cooking pot, with a tight fitting lid and a wire or wooden rack that keeps jars from touching each other. The rack allows the boiling water to flow around and underneath jars for a more even processing of the contents. The rack also keeps jars from bumping each other and cracking or breaking. If a rack is not available, clean cotton dish towels or similar can be used to pack around jars. If a standard canner is not available any large metal container may be used as long as it is deep enough for l to 2 inches of briskly boiling water to cover the jars. The diameter of the canner should be no more than 4 inches wider than the diameter of your stove's burner to ensure proper heating of all jars.

Pressure Canners

A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. The lid is fitted with a vent (or pet-cock), a dial or weighted pressure gauge and a safety fuse. Newer models have an extra cover-lock as an added precaution. It may or may not have a gasket. The pressure pot also has a rack. Because each type is different, be sure to read the directions for operating.

Jars

Mason jars and Ball jars specifically designed for home canning are best. Commercial mayonnaise jars, baby food and pickle jars should not be used. The mouths of the jars may not be appropriate for the sealing lids and the jars are not made with heavy glass and they are not heat treated.

Jars come in a variety of sizes from half-pint jars to half-gallon jars. Pint and quart Ball jars are the most commonly used sizes and are available in regular and wide-mouth tops. If properly used, jars may be reused indefinitely as long as they are kept in good condition.

Atlas jars should not be used for home preserving and canning.

Jar Lids

Most canning jars sold today use a two piece self-sealing lid which consists of a flat metal disc with a rubber-type sealing compound around one side near the outer edge, and a separate screw-type metal band. The flat lid may only be used once but the screw band can be used over as long as it is cleaned well and does not begin to rust.

Canning Utensils

Helpful items for home canning and preserving:

• Jar lifter: essential for easy removal of hot jars.

• Jar funnel: helps in pouring and packing of liquid and small food items into canning jars.

• Lid wand: magnetized wand for removing treated jar lids from hot water.

• Clean cloths: handy to have for wiping jar rims, spills and general cleanup.

• Knives: for preparing food.

• Narrow, flat rubber spatula: for removing trapped air bubbles before sealing jars.

• Timer or clock: for accurate food processing time.

• Hot pads

• Cutting board

There are also many specialty utensils available like apple slicers, cutting spoons for coring and pit removal, corn cutters and peeler/cutter combinations.

Waxing Cheese for Food Storage- NOT!

Recently I went to a preparedness/food storage class. The presenter was telling us how we could wax cheese and keep it in our food storage for years. Immediately several red flags came to my mind.... What about botulism?? What about mold?? What about food safety? When I brought these things up to the presenter she got very defensive with me. Call me crazy, but I certainly do not want my family and loved ones who eat my food storage to get sick. So without totally discrediting what I heard, I thought I would try to find out if this was safe. I went straight to the source (USU Extension Food Safety) and found out some information. The following comes from Brian in an email forwarded to me:
Hello Everyone:

It seems someone is traveling around telling folks to wax cheese and place it in food storage. And, giving credit to consumers, I've heard from many that this suggestion just doesn't sound safe.

We'll they are right.

Waxing cheese is a method to minimize mold growth on the surface of cheese. It cannot prevent growth or survival of many pathogenic bacteria. In fact it may promote anaerobic bacteria growth, like botulism.

Before the days of refrigeration, we made cheese that was dryer and fermented to a lower pH (higher acid). These types of cheeses were traditionally stored at room temperature with wax covers. The very low pH and fermentation byproducts could inhibit food borne illness bacteria. A perfect example is parmesan style cheese. Acid, dryness, and fermentation byproducts make this cheese capable of storage at room temperature.

Today, many cheeses are made strictly for storage under refrigeration. These cheeses may not have a low pH and other factors created in their manufacture to prevent pathogen growth, since the manufacturer knows they will be kept refrigerated. If someone waxes this cheese and leaves it in food storage, then there is absolutely no science indicating any level of safety.

Please inform consumers that there is no scientific evidence that waxing cheese is safe. In fact, there is evidence to the opposite - placing cheese meant for refrigeration at room temperature is a SIGNIFICANT risk and hazard for food borne illness.

Regards,

Brian A. Nummer, Ph.D.

Extension Food Safety Specialist

Director, Retail Food Safety Consortium

8700 Old Main Hill

Utah State University

Logan, UT 84322-8700

435-797-2116

brian.nummer@usu.edu

Cost of Wasted Food and Water Storage

Why is it so important to "use what you store" and "store what you use?" When was the last time you threw away food you have stored? Has it been a week? A month? A year? If I asked you to take out a $20 bill and rip it up and throw it away, would you? Of course not! Yet, every time we throw away food from our food storage for any reason, it is essentially throwing money away. Not only that, it is a waste of food resources, time, energy, etc.

A. Loss of money—may cost more to replace today than it cost yesterday.

B. Security loss—if it is spoiled it cannot be eaten; what cannot get past the nose will not be eaten unless extreme starvation circumstances exist—thus no security.

C. Quality of food loss—food will never be fresher than it is the day it is stored.

D. Loss of self sufficiency—more dependent upon others.

The following attitudes and actions result in wasted foods. Food stored properly will be a source of security, preparedness, and aid in the management of available resources to the family.

• Saving food and water for use only in time of emergency.
• Storing what someone else outlines (not personalizing).
• Storing foods family does not like and or will not eat.
• Not rotating foods in storage.
• Not developing habits or using skills necessary to utilize storage.
• Placing storage in unaccessible locations.
• Placing storage in adverse storage conditions.

A "Food Storage" should be an extension of your pantry. Use it or lose it.

Preserving (Canning) Brown Sugar

Brown sugar doesn't last nearly as long as regular sugar in your food storage. If kept in its original bag, it will turn hard in a relatively short amount of time. You can buy brown sugar (C&H Brand- the good stuff) at Costco or Sam's for about $13 for a 25 pound bag. That makes it about 1/2 the cost of buying it at the grocery store. Here is a way to store brown sugar that will keep it as fresh as the day you bought it. What you will need, however, is a FoodSaver, and a mason jar attachment.




I purchase a 25 pound bag at a time of Brown Sugar from either Costco or Sam's.










My kids like to help put the brown sugar into jars. I pack it in tightly using a wooden tart press (you could use anything that fits down into the jar). Each quart jar holds about 2 pounds of brown sugar.









When the jar is full, wipe off the rim, so no sugar is on it. If there is sugar on the rim, the jar will not seal.










Put the lid on the jar (you do not need to do anything to the lid), and then put the jar attachment (seen here- can purchase on amazon.com, or get a a kitchen specialty store) over the whole top of the jar.










Plug into the FoodSaver and seal! The food saver extracts all of the oxygen out of the jar and seals the lid. When you open the jar when you are ready to use it, the brown sugar is as soft as the day you sealed it.





The finished product ready to go into my food storage room.

Powdered Milk Price Comparisons (per gallon)

As of 7-16-09, here are the different prices per gallon of powdered milk (reconstituted), when purchased at Macey's grocery store:

Country Fresh Farms: $4.88/gallon (ouch!)
Western Family Nonfat: $2.99/gallon
Morning Moo Chocolate: $2.40/gallon
Morning Moo Regular: $2.18/gallon
Country Cream: $2.20/gallon
LDS Cannery: $1.06/gallon (obviously purchased at LDS Cannery)

In a previous taste test, I actually preferred the Country Cream and LDS Church Cannery milk.

Powdered Milk Taste Test

At a class I attended on powdered milk, they had 6 different brands reconstituted (unmarked, so we could not tell what was what). They also had a pitcher (unmarked, of course) of real milk. We each sampled each milk, deciding if we thought:

• Was it instant?
• Was it real milk?
• Would you purchase it for drinking?
• What was the best tasting?
• What was the worst tasting?

We found out later that the brands used were: Carnation Instant (sold in boxes); Morning Moo Milk Alternative; Country Cream; LDS Church Cannery; Morning Moo Chocolate; and real, non powdered milk.

Everyone in the class was surveyed to see which they thought was best, and if they could tell the real milk. It was interesting to see that some people preferred one thing, others preferred something else. This is how I rated them:

1. Country Cream (Best Tasting)
2. The real milk (Funny that I thought Country Cream tasted better... I thought IT must be the real milk)
3. LDS Church Cannery
4. Morning Moo Chocolate Flavor
5. Morning Moo Regular Milk Flavor
6. Carnation Instant (Worst Tasting)

So, before spending a lot of money on your powdered milk, it might be a great idea to purchase several cans, make up a quart of each and have your family do a taste test. Whatever your family likes best should be what you store.

Just make sure you make it up the day before, and serve it refrigerated.