1. Canning Vegetables Safely

2. Resources for Today Canning Vegetables Safely (B1159)Canning Vegetables Safely (B1159) Using and Caring for a Pressure Canner (B2593)Using and Caring for a Pressure Canner (B2593)

3. Canning Vegetables Safely Low-acid foods must be pressure cannedLow-acid foods must be pressure canned High temperatures destroy botulinum sporesHigh temperatures destroy botulinum spores

4. A look at Botulism Poisoning Spores of Clostridium botulinum are in the soilSpores of Clostridium botulinum are in the soil Toxin production requires: low acid (pH>4.6), no oxygen, warm temperaturesToxin production requires: low acid (pH>4.6), no oxygen, warm temperatures

5. Processing of Low- Acid Food High pressure ► High temperature ► Shorter processing time ► Higher quality

6. Question time??

7. A Pressure Canning Checklist: Check gauges, vent ports, gasketsCheck gauges, vent ports, gaskets Check canning jarsCheck canning jars Preheat jars and pre-treat lidsPreheat jars and pre-treat lids Follow instructions EXACTLY for jar size, pack, and fillFollow instructions EXACTLY for jar size, pack, and fill

8. Packing Jars for Pressure Processing Green Beans-RAW pack Wash and trim. Pack raw beans tightly into hot jars, leaving 1-inch headspace. Add salt. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process at 11 psi. Pints 20 min.; Quarts 25 min. Green Beans-HOT pack Wash and trim. Heat beans for 5 minutes in boiling water. Pack hot beans into hot jars, leaving 1- inch headspace. Add salt. Cover with boiling cooking liquid, leaving 1-inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process at 11 psi. Pints 20 min.; Quarts 25 min.

9. Processing in a Pressure Canner Place filled jars on a rack in 2-3 inches of simmering waterPlace filled jars on a rack in 2-3 inches of simmering water Fasten canner lid and vent 10 min.Fasten canner lid and vent 10 min. Adjust pressure for elevationAdjust pressure for elevation Start counting time once pressure is reachedStart counting time once pressure is reached When time is up, allow pressure to drop on its ownWhen time is up, allow pressure to drop on its own

10. Processing in a Pressure Canner Place filled jars on a rack in 2-3 inches of simmering waterPlace filled jars on a rack in 2-3 inches of simmering water Fasten canner lid and vent 10 min.Fasten canner lid and vent 10 min. Adjust pressure for elevationAdjust pressure for elevation Start counting time once pressure is reachedStart counting time once pressure is reached When time is up, allow pressure to drop on its ownWhen time is up, allow pressure to drop on its own

11. After Processing Remove jars from canner and allow to coolRemove jars from canner and allow to cool Do NOT tighten screw bandsDo NOT tighten screw bands Check seals of cooled jarsCheck seals of cooled jars Label, date and storeLabel, date and store

12. Canning Vegetables Select high quality vegetablesSelect high quality vegetables Wash all veggies & peel and/or blanch if requiredWash all veggies & peel and/or blanch if required Adjust seasoning as desiredAdjust seasoning as desired

13. More Hints for Canning Vegetables Safely Do not thickenDo not thicken Do not adapt jar sizesDo not adapt jar sizes Canning mixturesCanning mixtures Adjust for altitudeAdjust for altitude

14. Question time??

15. What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

16. What if…. Jars fail to seal… Too much liquid is lost…. You need to reprocess… The canner seals shut…. You don’t know if it’s safe…

17. Question time??

18. How Long Does It Keep? Canned vegetables and meat: 1 year under proper storage conditions