Master Food Preserver Training

Master Food Preserver Training

Canning Vegetables Safely Resources for Today Canning Vegetables Safely (B1159)

Using and Caring for a Pressure Canner (B2593) Canning Vegetables Safely Low-acid foods must be pressure canned High temperatures

destroy botulinum spores A look at Botulism Poisoning Spores of Clostridium botulinum are in the soil Toxin production

requires: low acid (pH>4.6), no oxygen, warm temperatures Processing of LowAcid Food High pressure High temperature Shorter processing

time Higher quality Question time?? A Pressure Canning Checklist: Check gauges, vent ports, gaskets

Check canning jars Preheat jars and pre-treat lids Follow instructions EXACTLY for jar size, pack, and fill 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 1inch headspace. Add salt. Cover with boiling cooking liquid, leaving 1inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process at 11 psi. Pints 20 min.; Quarts 25 min.

Processing in a Pressure Canner Place filled jars on a rack in 23 inches of simmering water Fasten canner lid and vent 10 min. Adjust pressure for elevation Start counting time once pressure is reached

When time is up, allow pressure to drop on its own Processing in a Pressure Canner Place filled jars on a rack in 23 inches of simmering water Fasten canner lid and vent 10 min. Adjust pressure for elevation

Start counting time once pressure is reached When time is up, allow pressure to drop on its own After Processing Remove jars from canner and allow to cool Do NOT tighten screw

bands Check seals of cooled jars Label, date and store Canning Vegetables Select high quality vegetables Wash all veggies & peel and/or blanch if required

Adjust seasoning as desired More Hints for Canning Vegetables Safely

Do not thicken Do not adapt jar sizes Canning mixtures Adjust for altitude Question time??

What if. Jars fail to seal Too much liquid is lost. You need to reprocess The canner seals shut. You dont know if its safe What if. Jars fail to seal

Too much liquid is lost. You need to reprocess The canner seals shut. You dont know if its safe Question time?? How Long Does It Keep?

Canned vegetables and meat: 1 year under proper storage conditions

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