1. Prep - 254 Basic Food Preservation - Canning

2. 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

3. 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.

4. 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.

5. 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)

6. Did You Know… 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

7. 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

8. A Little Science

9. Vitamin Stability Nutritional Element Is substance susceptible to losses under given condition? Soluble in Water Exposure to Air Exposure to Light Exposure to Heat Vitamin Anopartially relatively stable Vitamin Dno Vitamin Enoyes no Vitamin Kno yesno Thiamine (B1)highlyno?> 100°C Riboflavinslightlynoin solutionno Niacinyesno Biotinsomewhat??no Pantothenic Acidquite stable??yes Folateyes?when dryat high temp Vitamin B-6yes? ? Vitamin B-12yes? no Vitamin Cvery unstableyes

10. Vitamin Stability Nutritional Element Is substance susceptible to losses under given condition? Acid Solution Alkali Solution Other Vitamin A??-- Vitamin D??-- Vitamin E??contact with iron or copper Vitamin Kstrong acidsyes-- Thiamine (B1)noyes-- Riboflavinnoyeslong cooking in large volume of water Niacinno -- Biotinstrong acidsyesoxidizing substances Pantothenic Acidyes -- Folateheat-labile?storage Vitamin B-6noyes-- Vitamin B-12strong acidsyescontact with iron or copper Vitamin C?yes--

11. 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)

12. Canning Jars 4 oz 8 oz 12 oz 16 oz - Pint Quart Wide Mouth Quart Regular 64 oz – Half Gallon Wide Mouth

13. Preparation Equipment

14. 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

15. Water Bath

16. Canning Equipment

17. Pressure Cookers Presto (Gasket)All American (Gasketless)

18. 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.

19. 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

20. 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

21. 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

22. 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

23. 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

24. Handouts Handouts Available at www.savedbyagun.com – FREE!www.savedbyagun.com PDF of this presentation and other presentations can be found on the website listed above. Schedule of Classes on Website