Canning 101 Margie Siegal October 17, 2017 Preserve the harvest. - - PowerPoint PPT Presentation

Canning 101

Margie Siegal

October 17, 2017

Why Can?

• Preserve the harvest.
• Know and control what

you eat.

• Make something special.

Sources of Spoilage

• Natural bacteria

and fungi.

• Enzymes in food.

Cleanliness is Critical

• Scrub kitchen.
• Clean utensils.
• Boil jars and lids.

Safety First!

Never reduce vinegar or lemon juice amounts.

Always Be Careful

• Large quantities of

boiling water and sharp knives used in canning.

• Wear closed-toe shoes.
• Don't try to lift a pot

beyond your capabilities.

How-Tos

• Add produce to jar.
• Remove bubbles.
• Leave head space.

How-Tos

• Wipe top of jar.
• Heat lids, place on jars.
• Screw on rims.

Proper Processing

High Acid

• Chutney and salsa
• Pickles
• Dilly beans
• Plain tomatoes (add

acid?)

• Any fruit
• Jams and jellies

Low Acid

• Tomato sauce with added
• nions, etc.
• Anything not listed as

high acid

Proper Processing

High Acid – Boiling Water Bath

• Boiling water needs to

cover jars.

• Time per National Center

for Food Preservation; start timing after water boils again.

Proper Processing

Low Acid – Pressure Canner

• Heat water
• Add jars
• Bolt down lid
• Heat until steady

stream of steam appears

• Time 10 minutes
• Slap on weight, wait until

indicator reads 10 lbs and weight jiggles

• Then time per Natl Center

for Food Preservation

Finishing Up

• Remove jars. Canning

tongs very helpful.

• Keep vertical.
• Let cool.

Finishing Up

Check jars to make sure button on lid is sucked down.

Fi Finishing Up g Up

• Wipe down Jars.
• Label with date and

contents.

• Repack in the box they

came in.

• Store in a dry,

hopefully dark place.

• Questions??