3.1 Canning

ALL PROCESSING TIMES AND TEMPERATURES ARE APPROPRIATE FOR 1001-2000 FEET ABOVE SEA LEVEL.  CONSULT A RECENT USDA OR STATE EXTENSION BULLETIN FOR PROCESSING TIMES AND TEMPERATURES APPROPRIATE FOR OTHER ALTITUDES.

Preparation Day

1. Follow individual directions for fruit or vegetable processing. Label jars as follows: Food, treatment, and date canned: Student Initial, Course Number, Lab Section
2. Once individual jars of food have been prepared for the canner, students assigned to use the canner will process all the jars of one kind of food together.

Boiling water bath:

Prepare jelly, fruit or tomato as described below and process according to the general directions.

Prepare food for processing:

Grape Jelly

Prepare six half-pint jars, lids and bands.  Thoroughly mix pectin, lemon juice and juice in a 6-quart saucepan.  Bring mixture to a boil; stir constantly until bubbles form all around the edge of the pan.  Immediately add all sugar and stir.  Bring to a full rolling boil and boil rapidly, stirring constantly, until mixture reaches 104^oC (219^oF).  Remove from heat.  Skim off foam with a slotted metal spoon.  Quickly pour the jelly into sterilized jars, leaving ¼-inch headspace, and seal by placing hot lid and screw band on each jar.  Process immediately in boiling water bath for 11 minutes.  Makes approximately 6 cups jelly.

Apple Jelly

Prepare five half-pint jars, lids and bands.  Test pH of apple juice.  Thoroughly mix pectin, lemon juice and apple juice.  Stir constantly over high heat until mixture boils.  Add sugar and stir.  Immediately add all sugar and stir.  Bring to a full rolling boil and boil rapidly, stirring constantly, until mixture reaches 104^oC (219^oF).  Remove from heat.  Skim off foam with a metal spoon.  Pour the jelly quickly into sterilized jars, leaving ¼ inch headspace, and seal by placing hot lid and screw band on each jar.  Process immediately in boiling water bath for 11 minutes.  Makes approximately 4½ cups jelly.

Applesauce

Wash, core, peel and quarter 6 medium apples.  Place apple quarters in saucepan and barely cover with water.  Cover the pan and boil gently until tender.  Drain the apples, reserving liquid, and put the apples through a food mill.  Return the apple pulp to the saucepan and add enough reserved liquid for desired thickness; add enough sugar (1/4 to 1/2 cup) to sweeten.  Heat, stirring constantly, to dissolve sugar. Fill jars with hot sauce, leaving ½ inch headspace.  Process immediately in boiling water bath for 20 minutes.

Tomato and Chili Salsa

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Prepare 4 half-pint jars, lids and bands.  Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.  Dip in cold water, slip off skins, and remove cores.  Coarsely chop tomatoes and combine chopped peppers, onions, and remaining ingredients in a large saucepan.  Heat to boiling, and simmer 10 minutes.  Fill jars, leaving ½ -inch headspace.  Adjust lids and process in boiling water bath for 20 minutes.

Process in boiling water bath:

Put filled glass jars on rack in canner containing hot water.  The jars should not touch the sides or bottom of pan, or each other.  Add boiling water to bring water to 1 or 2 inches over tops of jars.  Put cover on canner.  When water in canner comes to a rolling boil, start to count processing time.  Boil gently and steadily for the processing time recommended for the specific food (at least 11 minutes).  Remove jars from the canner immediately when processing is finished.

Cool jars top side up on a rack or on a folded cloth.  Give each jar enough room so that all sides are exposed to air.  Never set a hot jar on a cold surface.  Keep hot jars away from drafts, but don’t slow cooling by covering them.

Prepare food:

Raw Pack Carrots

Prepare one half-pint jar, lid and band.  Wash, peel and rewash carrots.  Slice or dice.  Pack raw carrots tightly into clean jar, to 1 inch from top of jar.   Fill jar with boiling water, leaving a 1-inch headspace.  Adjust jar lids.  Immediately process in pressure canner at 10 pounds pressure (116^oC or 240^oF) for 25 minutes.

Hot Pack Carrots

Prepare one half-pint jar, lid and band.  Wash, peel and rewash carrots.  Slice or dice.  Cover with boiling water; bring to boil and simmer 5 minutes.  Pack hot carrots to 1 inch from top. Cover with boiling hot cooking liquid, leaving 1-inch space at top of jar.  Adjust jar lids.  Immediately process in pressure canner at 10 pounds pressure (116^oC or 240^oF) for 25 minutes.

Note:  For home canning, ⅛ tsp. salt may be added to the carrots for flavor before the jar is sealed.  Salt has no role in preserving the wholesomeness or safety of canned vegetables.

Process in pressure canner:

Put 2 to 3 inches of boiling water in the bottom of canner.  Space filled jars on rack in canner so that steam can flow around each jar.  Fasten canner cover securely so that no steam can escape except through vent.  Heat over high heat until steam pours steadily from vent; continue heating over high heat for 10 minutes or more to drive air from canner.  Close petcock and/or set weight on vent post and allow pressure to rise to 10 pounds.  For detailed instructions, follow manufacturer’s directions.

Start counting processing time when 10 pounds pressure (116^oC or 240^oF) is reached.  Keep pressure constant by regulating heat under the canner.  When processing time is up, remove canner from heat immediately.  Let the canner depressurize at room temperature.  NEVER cool the canner under cold running water or by opening petcock.  When pressure registers zero, wait 1-2 minutes, then slowly open petcock or remove weight with tongs or fork tines.  Unfasten cover and tilt the lid up so steam escapes away from you.  Take jars from canner.  Remove carefully as jars are not yet fully sealed.  Place jars top side up on a towel or cooling rack, with air space between them.  Never set a hot jar on a cold surface.

If liquid boiled out in processing, do not open jar to add more.  Give each jar enough room to allow air to contact all sides.  Keep hot jars away from drafts, but don’t slow cooling by covering them.

Following Laboratory Period

1. Remove bands of two-piece lids. Test the seal of lid.  If lid has not sealed, reprocess by repeating the entire canning procedure, using a new lid; or refrigerate food and use within one or two days.
2. Wipe container clean and complete labeling if necessary. Wash bands and store for next use.
3. Store jars in dark, cool, dry place.

Evaluation Day

1. Check each jar of canned food before opening to ensure that it is still sealed.
2. If it is tightly sealed, remove the lid and inspect food for any change in appearance or odor that might be a sign of spoilage. If any spoilage is suspected, skip to step 4.
3. Vegetables: Do not taste any home- or laboratory-canned vegetables until they have been boiled at least 10 minutes.  If any spoilage is suspected during cooking, do not taste the food.  Commercially canned products should be safe without boiling. Fruits and Jelly:  If no spoilage has been detected at steps 1 and 2, or when the food is removed from the jar, the food should be safe without further cooking.
4. If spoilage is suspected at any stage, check with your instructor for directions for safe disposal of food and container.