Comprehensive Information On Canning ------------------------------------ Prepared by: M. Susan Brewer and Mary A. Keith Foods and Nutrition Specialists ____________________________________ ------------------------------------ PROBLEMS WITH HOME-CANNED FOODS Even when you follow directions, occasionally you may have problems with home- canned foods. Many of these problems can be traced to use of non-standard canning jars, lids and rings or use of other-than-recommended canning equipment or procedures. Checking your equipment and reviewing current canning recommendations can go a long way towards preventing potential problems. If you do have a problem, you may be able to determine the cause and prevent its reoccurence by consulting this "trouble-shooter's guide". 1. Jars do not seal a. Off-standard jars and/or lids. b. Chipped or uneven sealing edge. c. Using one-piece caps instead of two-piece lids. d. Screwbands are rusty or bent providing poor contact. e. Bands not screwed down tightly enough before processing. f. Sealing edge not clean. Wipe edge well before placing lid on rim. g. Liquid siphons out of jar during processing taking food particles on to the sealing edge. h. Insufficient heat during processing--air not evacuated from jar, so a vacuum seal never forms. i. Lids were improperly prepared before placing them on rims--most lid manufacturers require some pretreatment (heating, boiling, etc.). j. Rapid, forced cooling of a pressure canner can cause a rapid pressure and temperature change inside the canner causing the liquid to "boil" out of the jars, leaving particles on the sealing rim and unsealing the jars. Canners should not be "forced" into cooling rapidly by submerging them in water or by adding ice. k. Insufficient processing of raw-packed food; the air may not have been completely driven out of the food leaving residual air in the jar so the seal does not form. l. Use of canning procedures which are not recommended such as open kettle canning, microwave canning, and oven canning. Use USDA recommended procedures. 2. Food spoils a. Processing at an incorrect temperature--can occur with: 1. Inaccurate pressure canner gauge. 2. Failure to exhaust canner. 3. Failure to make altitude adjustment. 4. Heat source fluctuates--inaccurate pressure or fluctuating pressure. 5. Water not at a rolling boil when jars are put into canner. 6. Water not covering jar caps by 1" throughout processing. 7. Water not at full boil throughout processing. 8. Insufficient processing time. 9. Use of canning procedures which are not recommended--recommended procedures (USDA) are based on the time it takes to achieve a temperature which will sterilize the food in the jar. b. Improper cooling of jars after processing. 1. Failure to remove jars from canner when processing time is up (or when pressure gauge reads 0). 2. Failure to set jars at least 1" apart during cooling. 3. Covering jars which retains heat--vacuum does not develop. 4. Attempting to cool either the canner or the jars very rapidly. c. Using damaged (freeze damaged), spoiled, under ripe or over ripe food--the pH may not be correct for the type of processing you used (water bath versus pressure). d. Very large number of microorganisms due to spoilage, bruising, etc. A very large number of microorganisms present on the food which are not destroyed in the usually recommended amount of processing time. 3. Food loses liquid during processing a. Jars filled too full. b. Fluctuating pressure in a pressure canner. c. Forced cooling of a pressure canner. 4. Food turns dark (not spoiled) a. Insufficient processing time. b. Processing temperature too low (water not at a full boil at beginning of processing or drops below full boil during processing). c. Water not 1" over jar lids. d. Packing foods raw that should be precooked (pears). e. Liquid loss during processing causing fruit at the top to be out of the liquid. f. Lack of appropriate pretreatment for light-colored foods. 5. Fruit or tomatoes float or separate from the liquid a. Using overripe fruit. b. Packing fruit too loosely. c. Syrup too heavy. d. Processing too long--pectin damaged. e. Processing at too high a temperature (pressure canner). f. Raw packing--food contains a lot of air. g. Smashing or pureeing food prior to heating it activates enzymes which break down pectin in the juice so the food pieces are lighter and rise to the top. Heat or crush while heating any foods to be pureed or food to be packed in its own juice to help prevent separation. Prepared by Susan Brewer Foods and Nutrition Specialist Revised,1992 EHE-665 COLOR CHANGES IN HOME-CANNED FOODS The pigments in food which are responsible for their colors are sensitive to a variety of things which they may come into contact with during home food preservation. Acids (lemon or other fruit juices), anti-caking ingredients in table salt, minerals in water, metals in water and from cooking utensils, heat, and light are a few things which can affect these pigments causing them to change color. Most color changes which occur during home food preservation do not make the food unsafe to consume--however, if the food looks or smells bad or odd, do not take a chance, dispose of it without tasting it. 1. Blue garlic: Occurs in pickled products. Caused by using immature garlic or because table salt was used in place of canning salt. Not a safety hazard. 2. Yellow cauliflower: Cauliflower (or other white vegetable pigments) are white in acid but yellow in alkaline medium. Minerals in the water may have created a more-than-normal alkalinity. Not a safety hazard. 3. Yellow crystals in canned asparagus: the crystals are glucosides (rutin) which were in the asparagus cells before canning. The high temperature of pressure canning causes them to come out of the vegetables into solution, but when the food cools, the pigment precipitates out of solution onto the the asparagus. Occurs mainly in asparagus in glass jars. If asparagus is canned in tin cans, a pigment-tin complex form so the yellow pigment stays in the liquid. Not a safety hazard. 4. Pink pears: the light colored pigments in the pears convert to pink pigments due to overprocessing or due to enzymatic reactions. Not a safety hazard. 5. White crystals on tomato products: home-canned purred tomato products may have crystals of calcium nitrate on the surface. They are hard and scaley unlike mold spots. Not a safety hazard. 6. White crystals on spinach leaves: calcium oxalate--not a safety hazard. 7. White or pink crystals in grape jelly: Grapes are high in tartaric acid which goes into solution during cooking but precipitates as crystals during cooling. Prevent crystals by extracting grape juice, cooling overnight in the refrigerator and filtering juice before canning or using for jelly-making. Not a safety hazard. 8. White, yellow, or pale red beets: the red pigments in beets (anthocyanins) are sensitive to high temperatures. Some beet varieties are especially sensitive. The pigments are converted to white or colorless derivatives. Not a safety hazard. 9. Blue pickled beets: the pigments in beets are pH-sensitive. They are red in acids and blue in alkalis. If the pigments are blue, the pH is too high for water-bath canning to be safe. Throw the beets away (handle according to spoiled food procedures). 10. Brown green beans: enzymatic color changes occurring before the enzymes are inactivated by heat cause the green-to-brown color change of chlorophyll. Blanching or hot-packing will inactivate the enzymes and help preserve the green color. Not a safety hazard. 11. Brown potatoes: storage of potatoes at temperatures below 45 F causes the potato starch to be converted to sugars. During high heat treatment of pressure canning, these sugars form dark brown pigments. Not a safety hazard. 12. Colorless crystals which look like broken glass in canned sea foods. Not harmful. Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992 EHE-666 Care Of Pressure Canning Equipment To preserve low-acid foods which are safe, good tasting and nutritious, you need to correctly use equipment which is well-maintained and in good operating condition. Safety Vents or Petcocks: - Be sure the vent is clear and unobstructed. Use Q-tip or cotton string to clean. - Be sure vent tubes are screwed tightly into lid. - If it is a model with vent under the handle, be sure the lever is moving freely. - If it is a model with a petcock, be sure it opens and closes freely, either by screwing or flipping the lever up and down. - If there is a film from hard water on the petcock, and it can be unscrewed from the lid, soak the parts in vinegar, then wash and dry. - A ball and socket type petcock can be cleaned with silver polish. Safety Overpressure Plugs: - If it is a metal alloy or composition metal plug that screws into the lid, do not try to remove it. - If it is a rubber plug, use the thumbnail test to see if the rubber is still pliable enough. If pressure with thumbnail leaves a permanent dent in the rubber it is too brittle for safe use and should be replaced. - If either type of plug has been blown out by overpressure in the canner, it must be replaced by a new plug. Do not try to reuse the plug that blew out. Gaskets: - Soak gasket in hot water for an hour to soften before the first use of the season. - Insert gasket into its groove in lid. If it is either too shrunken to fit to the edge, or too stretched to lie smoothly in the lid, it must be replaced. - Use thumbnail test - if pressure with thumbnail leaves a permanent dent in rubber, it is too brittle and should be replaced. Rubber safety plug should be replaced at the same time, since it will probably be too brittle also. Pressure Gauge: - Have dial and pop-up gauges tested every year before canning season at your local Cooperative Extension Office. If it is inaccurate it must be replaced. - Check entrance port and carefully remove any debris that may have accumulated. - Be sure gauge is screwed firmly into lid. If it attaches with a nut on the underside of the lid, be sure the nut is tight. Weighted Pressure Regulators: - Have no moving parts so there is no need to have them tested for accuracy. - Be sure they are clean, with no debris or food residue encrusted especially in the sockets where the weight fits over its vent. - Be sure the entrance port and vent pipe are open and unobstructed. - Be sure there are no nicks or damage to the weight or to the tip of the vent pipe where the weight fits. Canner Lids: - Be sure handles are securely attached. - Be sure gasket fits smoothly into its groove in the lid. - Set lid on canner and turn to lock it into place. It should turn on smoothly and easily. - If it does not turn on easily, check to be sure gasket is properly seated in its groove. Adjust if necessary. - If the gasket is properly seated, check the lid. If the lid is warped or bent, it might be replaceable. Contact the manufacturer. If it is an old model or no longer manufactured, there may be no way to continue using it as a pressure canner. It may be used as a regular pot for cooking. If this is the case, remove the gasket, and if possible open or remove the gauge and overpressure plugs or petcocks, to avoid the possibility of pressure buildup. - If there is no visible problem but the lid continues to be tight, a small amount of petroleum jelly or cooking oil may be applied to the gasket to lubricate it. Canner: - Be sure there is a rack in the canner. - Check the bottom for flatness. Older model canners may warp if overheated. If the bottom is not flat or the canner will not sit flat on the heating element or burner of the stove, it should not be used for canning. Warped canners may be used for cooking. Once warped, the damage can not be reversed. - Put 1 inch of water in the canner, close the lid, heat the water and pressurize the canner. Check to see if steam is escaping at any point other than the petcock or safety vent. - If steam is escaping around the gasket and it seems to be properly in place, a small amount of petroleum jelly, or cooking oil, may be rubbed around the gasket. This will soften it and help it to seat more securely. Too much oil or jelly will over-soften the rubber, and will leave a sticky residue on the canner. - With weighted gauge canners, if the weight only hisses continuously and does not rock or jiggle intermittently as the manufacturers' directions specify, check to see if the stove is level. This type of weight must hang in a centered position on a vertical vent. If the stove is not level the weight will not hang properly and steam will escape in a continuous stream from the side, and pressure will not build up properly. - If steam is escaping around the base of any of the vents (dial gauge, weight vent, safety vent, petcock) where they screw into the lid, and if you can screw them out of the lid, the threads can be wrapped with plumber's tape to seal them. Plumber's tape is a stretchy, non-sticky silicon tape used to seal threads. It is available in small rolls from a hardware store. Be sure to wrap the tape in the right direction, so that when you screw the vent back into the lid, the direction of the turning does not unwrap the tape. Canner Use - Follow manufacturers' directions for use of your particular model. - Use canner on the appropriately sized burner. A canner should not hang over the edge of the burner by more than 2 inches on either side. - Be sure to center the canner on the burner. Some ranges do not allow enough space to center a large canner on rear burners. - Be sure lid is securely locked on (turned on, or screwed down). - If your canner has six or eight large screws and wing nuts to close it, screw them down in opposite pairs. If there are six, screw numbers 1 and 4 down part way, then 2 and 5, then 3 and 6, then return to the first pair to finish tightening continuing around the lid. - For all models, be sure to vent the canner for 10 minutes on high heat with a full stream of steam escaping. This is necessary to remove air from the canner. Air remaining inside will lower the maximum temperature achievable, and may cause underprocessing of the food. After the 10 min. venting, close the petcock, or place the safety weight or weighted pressure regulator on the vent. Allow the pressure to build to 10 psig, or to 5 or 15 psig if you are processing at those pressures. (psig means Pounds per Square Inch by Gauge, the measure of pressure.) Be sure that you use the proper time for the pressure level that you are using. Check the new USDA Home Canning Guide for safe recommendations. - When canner reaches the specified pressure, begin counting the processing time. - Reduce heat gradually to maintain the pressure without over-pressurizing. With a weighted pressure regulator, leaving the heat on too high will not increase the pressure, but will cause excess steam loss from the canner, since steam will be escaping continuously. Surpassing the specified pressure in a dial gauge canner will result in soft, mushy or darkened food, and excessive vitamin loss. - If the pressure drops below its proper level during processing, increase the heat to bring the pressure back up, then begin the timing over again from zero, for the full specified time. - Never run cold water over a canner to cool it. While newer, lightweight aluminum canners will not warp the way old ones did, the full, slow cool-down time is necessary for adequate process time. Shortening the time by cooling the canner with water is unsafe. In addition, excessively rapid cooling may cause jars in the canner to crack or explode as the pressure in the canner drops more rapidly than the pressure in the jars. - When the pressure has dropped to zero, wait another 1 minute before opening the canner. On some models the pressure drop will be visible when the overpressure plug drops back into the lid, the rubber plug is no longer bulged, or the dial gauge will read zero. Smaller canners will take at least 30 minutes to cool, larger ones may take over an hour. - Open the petcock or remove the safety weight carefully and wait until any rush of steam has stopped. Then open the lid and tilt the back edge up first, so that it directs the steam away from your face. - Remove the jars immediately. Do not leave jars sitting in a hot canner overnight, spoilage may result. Canner Storage: - It is acceptable to leave clean water in the canner if you are going to be canning again the next day. However if much juice from the jars escaped and the water in the canner is colored it should be discarded. - Turn the lid upside down and rest it on the canner. The weight of the lid should not be resting on the gasket during storage as it could deform it. - For long-term storage at the end of the season, wash and dry the canner well. Be sure all the parts (safety weight, rack, etc.) are in the canner. A few crumpled newspapers in 1the canner will absorb moisture and odors. - If you unscrew the gauge or vents, coat the threads lightly with petroleum jelly to prevent rust and make them easier to replace. - Coat the gasket very lightly with petroleum jelly or oil. Burpee, Health, National Victory and Dixie canners are no longer manufactured, and no parts or service are available for these canners. Parts and service are available for Presto, Mirro and All American, and for some models of National Presto, Kwik Kook, Steamliner and Maid of Honor. If you need further assistance or have other problems, contact your local Cooperative Extension Office. If you are thinking of buying a canner at a garage sale, check to be sure you can open and close the petcocks. Look for stains of drips down the sides or on the lid near the vents, they may indicate that the lid does not seal or leaks steam all the time. Check that the lid twists on and off easily. Check the condition of the gasket. Check that the base is flat. A rounded base indicates that the canner is warped. Check that there is a rack. Buying any of the models listed above as having parts and service available is a much better bet than one of the older ones. Prepared by Mary A. Keith, Foods and Nutrition, August, 1991 Revised by M. Susan Brewer, Foods and Nutrition, June, 1992 EHE-704 SOURCES OF CANNING EQUIPMENT PRESSURE CANNERS Liquid Jar Gauge Parts Repair capacity capacity type avail- service quarts quarts pints able Mirro 12, 22 4 10 weight yes no (4,6,8 cookers) 7 20 Presto 13,17,22 4 8 dial yes yes 7 16 weight Wisconsin Alumin. 7,10,15 4 4 dial yes yes "All-American" 21,25,30 yes no Dixie Canner (sells the All-American line) Canners previously made, with no available parts or service: National Victory Health Burpee Dixie Note: replacements and testing also available Presto for spring-type "pop-up" pressure regulator. Presto also services and carries parts for: Steamliner Maid of Honor, Model 620 Kook Kwik, Models "Best Made" and "Merit" BOILING WATER CANNERS Jar capacity Volume capacity quarts pints Mirro 21 7 9 General Housewares 12, 21 7 8 Glashaus - Weck 8 11 (electric self-contained heating unit) JARS AND LIDS jar sizes Ball jelly, 0.5, 1, 1.5 pint, quart, 0.5 gallon regular mouth 1, 1.5 pint, quart, 0.5 gallon wide mouth Golden Harvest 0.5 pint, pint, quart regular mouth 0.5 pint, pint, quart in wide mouth Kerr jelly, 0.5, 1, 1.5 pint, quart regular mouth 1, 1.5 pint, quart wide mouth Addresses for sources: Mirro Aluminum Corp., P.O. Box 409, Manitowoc, WI, 54220-0409 (414) 684-4421 ** also sells Foley, Earthgrown brands National Presto Industries Inc., 3925 W. Hastings Way, Eau Claire, WI, 54701 (715) 839-2209 Wisconsin Aluminum Foundry Co., P.O.Box 246, Manitowoc, WI, 54221-0246 (414) 682-8627 Dixie Canner Equipment Co., Box 1348, Athens, GA., 30603 (404) 549-1914 General Housewares, P.O. Box 4066, Terre Haute, IN, 47804 (812) 232-1000 Ball Corp., 345 S. High St., Muncie, IN, 47302 (317) 284-8441 Kerr Glass Manufacturing Corp., 2444 West 16th St., Chicago, IL, 60608 (312) 226-1700 or (800) 331-2609 Anchor Glass Cont. Corp., One Anchor Plaza, 4343 Anchor Plaza Parkway, Tampa, FL 33634 (813) 884-0000 Golden Harvest jars Glashaus Inc., 415 West Golf Road, Suite 13, Arlington Heights, IL, 60005 (708) 640-6918 Distributes Weck Products Other Sources: Lemra Products, 4331 North Dixie Highway, Suite 4, Boca Raton, FL 33431 (407) 368-8781 Makes the Squeezo juicer/press NASCO, 901 Janesville Ave., P.O.Box 901, Fort Atkinson, WI, 53538-0901 (414) 563-2446 (800) 558-9595 Home Ec.supplies Robert Bosch Corp., Household Products Div. 2800 S. 25th Ave., Broadview, IL 60153 (708) 865-5256 Electric juicer/press Prepared by Mary A. Keith, Foods and Nutrition, August, 1991 Revised by Susan Brewer, Foods and Nutrition Specialist EHE-703 How To Evaluate Recipes - Procedures Here are five sample recipes taken from two home canning cookbooks on the market. Use the questions and procedures from Fact Sheet EHE-705, Evaluating Home Canning Recipes For Safety, to evaluate them. You will also need the USDA Complete Guide to Home Canning. I. Pepper relish 2 C chopped sweet red peppers 4 C cider vinegar 2 C chopped sweet green peppers 4 C sugar 4 C shredded cabbage 4 T mustard seeds 2 C chopped onions 1 T celery seeds 3 small hot red peppers, chopped 4 T salt Mix all the ingredients and let stand in a cool place overnight. In the morning pack in sterilized jars and seal. II. Picnic Relish 12 sweet green peppers, seeded 6 C sugar 12 onions, peeled 2 t dry mustard 12 green tomatoes 1 t allspice 1/2 C salt 1/4 T red pepper 4 C cider vinegar Put all the vegetables through the medium blade of a food chopper, sprinkle with the salt, and let stand 4 hr. drain, rinse in clear water, and drain again. In a kettle combine the vinegar and sugar. Bring the liquid to a boil, add vegetables and spices. Boil for 10 min. and seal in hot jars. III. Chili Sauce I 24 large ripe tomatoes 2 C cider vinegar 1 small bunch celery, chopped 2 T salt 6 onions, chopped 1 t pepper 3 cloves garlic, minced 1 t dry mustard 3 sweet red peppers, seeded and chopped 2 T whole allspice, tied in a bag 1 1/2 C light brown sugar Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and chop the pulp finely. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 min. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. IV. Chili Sauce II 4 qt ripe tomatoes, peeled and chopped 1 C chopped onions 2 sticks cinnamon 1 1/2 C chopped red peppers 2 C vinegar 1 1/2 C chopped green peppers 1 C sugar 1 1/2 t whole allspice 3 T salt 1 1/2 t whole cloves In a large preserving kettle, combine the tomatoes, onions, and peppers. Add the spices, tied in a bag, bring the mixture to a boil and cook until it is reduced to half its volume, stirring frequently. Add the vinegar, sugar, and salt and boil rapidly for 5 min., stirring constantly. Discard the spice bag. Pour into hot jars and seal. V. Shirley's Sweet-Sour Sauce 10 C chopped, ripe tomatoes 2 C sugar 2/3 C chopped green peppers 2 C 5% acid cider vinegar 2 C chopped onions 2 T canning/pickling salt Dip tomatoes into boiling water 1/2 min. to loosen skins. Cool in cold water. Remove skins and cores. Blend or put through food chopper. Place in 8-qt. kettle. Remove stems, membranes and seeds from peppers and peel onions before chopping. Add to tomatoes; stir in sugar, vinegar and salt. Simmer, uncovered, stirring frequently, for 2 hours or until thick and sauce begins to round up on spoon. Ladle into 3 hot pint jars, filling to within 1/8" of jar top. Wipe jar rims: adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars and complete seals unless closures are self-sealing type. Makes 3 pints. ANALYSIS OF THE RECIPES I. Pepper Relish A. First, as it stands, there is neither cooking nor processing. The recipe can not be used as is. Can it be made useable? Here's how to try. B. What are the vegetable:acid proportions? Add the cups of vegetable. There are 10 C vegetables. The 3 small hot peppers are negligible so they do not need to be counted. There are 4 C vinegar. Notice that the recipe did not specify 5% acidity. C. What is the most similar USDA recipe? While the Piccalilli recipe (p. 18) might look similar because they both have shredded cabbage, it really is not, because it has green tomatoes, an acid product, and the questionable recipe has no acid foods. So, the USDA recipe to use is the Pickled Pepper-Onion Relish (p.18). D. What are the USDA proportions? Twelve cups of vegetables to 6 C vinegar. recipe 10 C veg : 4 C acid = 2.4 C veg : 1 C acid USDA 12 C veg : 6 C acid = 2.0 C veg : 1 C acid Therefore, this recipe does not have enough acid to be safe. E. What recommendations can be made? If the vinegar were increased to five cups, the ratio would then be 2 C veg : 1 C acid (10:5). So, to use this recipe: a. increase the vinegar to 5 C b. use 5% acidity vinegar c. boil the mixture for 30 min. to use USDA procedures d. presterilize jars e. process the filled jars for 5 min. in boiling water OR: f. make the recipe as directed, do not seal it, refrigerate. Note that the recipe all ready has much more sugar (4C) than the USDA recipe, so the increased vinegar should still be acceptable. However, the sugar could be increased still further to counteract the vinegar increase if desired. If the recipe is made in its original form, the jars should be covered but the lids should not be sealed. There should be no vacuum in the jars. Since nothing has been done to kill or inactivate any Cl. botulinum spores or cells, air should be left in the jar. The air will prevent its growth. II. Picnic relish A. What is the most similar USDA recipe? In this case, the Piccalilli (p.18) is the reference recipe to use. Both the ingredients and the procedures are similar. It does have green tomatoes, it does call for soaking the vegetables in salt water and draining them, and it does call for simmering them before packing. So, while the times are not quite the same, the next step is to look at proportions. B. What are the vegetable:acid proportions? With this recipe it is not as simple as adding the quantities, because this one only specifies numbers of peppers, etc., and not cups. Use the equivalencies table in fact sheet (705) to estimate how many cups of produce it uses. 12 peppers; 9 peppers = about 3 C, so 12 = about 4 C 12 onions; 4 onions = about 3 C, so 12 = about 9 C 12 tomatoes; 3 tomatoes = about 1.5 C, so 12 = about 6 C TOTAL VEGETABLES = 19 C 4 C vinegar TOTAL ACID= 4 C In the USDA recipe there are a total of almost 19 C of vegetables, but the vinegar amount is 4.5 C. Recipe: 19 C vegetables : 4 C acid USDA: 18.75 C vegetables : 4.5 C acid C. So, to correct the proportions, the acid must be increased at least to 4.5 C, or better yet, to 4.75 C of vinegar. This recipe also has much more sugar than the USDA recipe, so the increased vinegar might not be noticeable. If it is the sugar may be increased as desired. D. What recommendations can be made? a. use 5% acidity vinegar b. increase the vinegar from 4 C to 4.75 cups c. mix the salt in, do not just sprinkle it on top d. increase the time of soaking from 4 hrs to 12 hrs e. increase the simmering time from 10 min to 30 min f. use presterilized jars g. process the filled jars for 5 min in boiling water OR: h. use the recipe as is, do not seal, refrigerate the product III. Chili Sauce I A. The procedures in this recipe are so different that there are no USDA recipes to use for reference. It can not be considered safe. B. Explanation and analysis: When the juice is removed from tomatoes by mechanical means (squeezing, ladling off the clear liquid) the acid balance is changed. With the juice removed, it will take less time for the sauce to become thick when it is cooked. But, that means that there is less cooking time to kill bacteria and mold spores. Also, because it is thicker the heat will penetrate and kill the spores more slowly. So, the product going into the jar has a greater likelihood of still having live spores present. And, if it were processed, because it is thick, it would need more than the usual process time to kill them. C. The only recommendation that can be made with a recipe of this type is to refrigerate the product without sealing, or freeze it. It can not be canned safely. IV. Chili Sauce II A. First look at the procedures in this recipe. The tomatoes and vegetables are boiled together until it is thick. But, the mixture is not sieved or put through a food mill. All the skins and seeds are left in. Therefore, this has to be considered in looking for a similar USDA recipe. There are several possibilities; the Spaghetti Sauce without Meat (p. 13), or any of the Ketchup recipes (p. 16-17). B. So, go to proportions and see which matches best. Chili Sauce Spaghetti Ketchups ? Sauce Regular Western Blender tomatoes 16 C 30lb=45 C 24lb=36C 36C 36C onions 1 C 1 C 3C -- (2 lb = 6C) red pepper 1.5 C -- -- 5chili (1 lb = 3C) grn pepper 1.5 C 1 C -- -- (1 lb = 3C) mushrooms 1 lb=6 C -- -- -- TOTAL VEG: 4 C 8 C 3 C 0 C 12 C TOTAL TOMATO 16 C 45 C 36 C 36 C 36 C TOTAL ACID 2 C -- 3 C 2.6 C 9 C C. Spaghetti sauce: the proportions do look the closest. Half of each quantity is 4 C vegetables to 22.5 C tomatoes. However, looking at the directions, it specifically states: "Caution-do not increase the proportion of vegetables." So, for an exact match, the amount of tomatoes in the chili sauce recipe would have to be increased to 22.5 C. You might say "Yes, but the chili sauce has vinegar added." That is true, but there is no way of knowing if the added vinegar is enough to compensate for the fewer tomatoes. (Both are acid.) If you adapt to the spaghetti sauce recipe, the vinegar becomes optional. Next, notice that the tomatoes in the spaghetti sauce are sieved to remove the seeds and thick pulp. This would have to be done for the chili sauce too.The skins have been removed in both recipes. Also, notice that the spaghetti sauce recipe only has directions for pressure processing. Many consumers do not have or do not want to use a pressure canner for their tomato products. The other vegetables remain, so the sauce is chunky. D. So, if the spaghetti sauce recipe were used the recommendations would be: a. increase the tomatoes to 22.5 C b. sieve to remove the seeds of the tomatoes. c. process in a pressure canner, 10 psig for 20/25 min. d. the vinegar is optional, use it for flavor All the chili sauce spices would remain the same, so the flavor should be quite similar to the original. E. Now, look at the proportions of the ketchup recipes compared to the chili sauce in question. chili 1 C veg. : 4 C tomato : 0.5 C acid Regular 1 C veg. : 12 C tomato : 1 C acid Western - C veg. : 14 C tomato : 1 C acid Blender 1 C veg. : 3 C tomato : 0.75 C acid Of the ketchups, we can eliminate the Western, because it has no added vegetables at all. It is essentially spicy tomato sauce. The regular ketchup has a much higher proportion of tomato to vegetable, and more acid as well. This is what happens when the solids are removed (sieved out). F. What can be done with the blender ketchup recipe? The amount of vinegar would have to be increased from 2 C to 3 C. There are more tomatoes than needed, but that only increases the safety margin. So, they do not have to be changed. The spices and cooking procedure could be left the same, with the exception of blending the tomatoes and vegetables together. This would insure that all the pieces are small enough to coincide with the USDA recipe. It becomes a smooth rather than chunky product but all the original solids are still present. And finally, the product would have to be processed. G. The recommended changes in the recipe would be: a. specify 5% acidity vinegar b. increase the vinegar from 2 C to 3 C c. blend the tomatoes and vegetables together before cooking d. process the product for 15 min in boiling water OR e. use as is, do not seal, refrigerate or freeze the product V. Shirley's Sweet-Sour Sauce A. Begin with the procedures. The tomato skins are removed, the rest of the tomato is blended, the onions and peppers are chopped, added to the tomatoes, and the mixture is simmered until thick. It is not sieved. Of the USDA tomato recipes used in the previous section, the Blender ketchup is again the most similar in procedures. B. Look at the proportions. sweet-sour 2.6 C veg : 10 C tom : 2 C acid or to reduce it to lowest common denominator (divide all by 2.6): sweet-sour 1 C veg : 4 C tom : 0.75 C acid Blender 1 C veg : 3 C tom : 0.75 C acid So, this is an almost perfect match. The sweet-sour sauce has more tomatoes than necessary for minimum safety, the acid and vegetable are balanced correctly. The long boiling times match, the final processing times match. C. What recommendations are necessary? The only thing that could be said would be "Be sure the vegetables are chopped finely, to approximate the blending used in the Blender ketchup." Most people wouldn't mind using a blender to chop the vegetables, so it is a minor change. Remember, if there is no similar USDA recipe, the only recommendation can be to freeze or refrigerate the product. Prepared by Mary A. Keith, Foods and Nutrition, September, 1991 Revised by M. Susan Brewer, Foods and Nutrition, June, 1992EHE-705 Supplement USING HOME-PRESERVED FOODS SAFELY FROZEN FOODS Food is safe from spoilage AS LONG AS IT STAYS FROZEN. Microorganisms can start to grow as soon as food begins to thaw. To keep microbial growth at a minimum, frozen foods should be thawed in the refrigerator. Thawed food may be refrozen IF ICE CRYSTALS ARE STILL PRESENT IN THE FOOD. Refreezing often changes the quality of food (texture, color, flavor). Foodborne illness causing microorganisms may not be killed by freezing, so the safety of the food will be no better than the conditio of the food which was frozen. DRIED FOODS Dried foods which take more than 1 to 2 hours to rehydration or reconstitution should be rehydrated either in the refrigerator or in simmering water to prevent the growth of microorganisms. Once vegetables are rehydrated, they will support the growth of Clostridium botulinum so they must be handled safely. Any dried foods with signs of spoilage or mold growth should be discarded. CANNED FOODS EXAMINE ALL HOME-CANNED FOODS BEFORE USING THEM. 1. Inspect the can before opening: Glass jars: metal lids should be firm and flat or curved slightly inward. There should be no sign of leakage around the rubber sealing compound. If there is mold growth around the exterior neck of the jar-- there may be mold growth inside. Check for signs of "gassiness"--floating food, bubbles rising in the food, swollen lid. 2. As the jar is opened, notice whether there is an inrush or an outrush of air. Air rushing out or liquid spurting out indicates spoilage. 3. Smell the contents at once. The odor should be characteristic of the food. An "off" odor probably means spoilage (acid, acrid, sour, putrid, etc.). 4. Check the food carefully to see that it appears to have a characteristic texture and color. Liquids in all foods should be clear. Any change from the natural texture and/or color indicates spoilage. DO NOT TASTE ANY QUESTIONABLE FOOD. 5. Discard canned food with signs of spoilage. a. High acid foods (fruit) may be discard in the garbage or disposal. b. Low acid food (vegetables, meat, fish, poultry) must be discarded morecarefully because it could contain botulinal toxin. Discard the spoiled food carefully using one of the following methods. Be careful not to contaminate your work are by spilling the food. Wear rubber gloves before handling food or containers. 1. Boil at full rolling boil for 20 minutes. Discard. 2. Burn. 3. Mix with 1-2 Tbsp household lye or 1 cup chlorine bleach in non-metal container and let stand overnight. Flush down the toilet, discard in garbage or garbage disposal. Note: any containers or utensils that come in contact with spoiled canned should be carefully washed. Use soap and water to wash containers used for high acid foods. Containers that come into contact with low acid foods should be sterilized with chlorine bleach or boiled for 20 minutes. Discard all lids, screw bands, wash cloths, sponges and rubber gloves used during detoxifying low acid foods. 6. As a safety precaution, boil all low acid foods (meats, fish, poultry, vegetables) BEFORE TASTING. Boiling destroys the botulinal toxin should it be present. a. Boil most vegetables for 10 minutes (full rolling boil). b. Boil thick vegetables (spinach) for 20 minutes. c. Boil meat, fish and poultry for 15 minutes. Prepared by Susan Brewer Foods and Nutrition Specialist July, 1990 EHE-682 PROBLEMS IN HOME-CANNED FRUITS Fruit darkens at the top of the jar: a. Liquid didn't cover the fruit--pigments become oxidized. b. Fruit not processed long enough to destroy enzymes. c. Air left in jars permits oxidation (bubbles or too much headspace). Fresh fruit exposed to air oxidizes. d. Exposure to high temperatures and light during storage. Color changes in canned apples, pears, peaches, quinces: Pink, red, blue or purple color--natural enzymatic reaction (not harmful) which may occur during cooking, or a result of a chemical reaction between fruit pigments and metal ions (iron and copper). Use soft water, stainless steel cookware, plastic or wooden utensils. Fruit floats in the jar: a. Fruit is lighter than syrup--use lighter syrup, cook fruit before packing. b. Improper packing--pack fruit tightly without crushing. Use hot pack method. c. Fruit is overprocessed--too much heat destroys pectin and acid, so the fruit loses its shape and floats. d. Fruit is packed too loosely. Fruit Spoilage: a. Overpacking--heat penetration is poor and food does not become sterilized. b. Poor selection of fruit (over ripe, wrong pH, large bruises). c. Underprocessing--food is not sterilized. d. Unsanitary conditions--microorganisms are not removed from the food or larger numbers are added during preparation. Clean up as you go. Wash equipment, utensils and hand in hot soapy water. Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992 EHE-661 Selecting Canning Jars and Lids If you are going to invest the time, the produce, your own energy and your electrical energy in home canning, then it should be important to you to select the best containers for your food. Here are some pointers to guide you, or maybe to give you some answers about why the jars you have used in the past broke in the canner or did not sealed. The best jars to use are standard canning jars. There are several brands on the market. They are all suitable. However, as in any mass-produced product, you may find a few mistakes. Be sure to check the rims, or sealing surfaces. Run your fingertip lightly around the circle to check for any chips or bumps. These will prevent the canning lid from sealing properly. Also look to see that the rim is circular. Occasionally a jar will stick momentarily in the mold and an oval jar is the result. These curiosities can not be used. While the jars themselves will last for decades, until they are broken, their safe life for canning is much shorter. With the repeated heating and cooling of canning, the glass gradually becomes more brittle. Eventually, it becomes very sensitive to even light shocks. Older jars are often the ones that break in the canner for no obvious reason. Glass manufacturers generally say that a canning jar will have a reliable life of 12 to 13 years. After that their tendency to break increases, and they should be replaced. This includes most of the blue glass jars. Many of the older jars were made for use with rubber rings and zinc lids. In this style of lid, the seal was not on the rim of the jar mouth but on the shoulder, below the threads. Therefore, the smoothness of the rim was not important. Many of these jars have rough rims, and rims of uneven thickness. These jars will not seal reliably with today's lids. They can be used to store grains and pasta, but are not a good choice for canning. Mayonnaise jars or "one-trip" commercial jars are considered by many canners to be the inexpensive alternative to buying canning jars. For some foods that is true. Mayonnaise jars may be safely used for canning foods in a boiling water bath canner. They are generally reliable and will not break at that temperature. However, they should never be used in a pressure canner. The glass sides are slightly thinner than in a standard canning jar. When there is a pressure difference between the inside of the jar and its environment they may explode. Thisoccurs when the canner cools while the contents of the jar are often still boiling. In addition, the rims of mayonnaise jars are often thinner than those of canning jars. This means that there is less space for the jar lid to properly seal onto. It is very important that the lid be carefully adjusted onto the jar and be exactly centered. Otherwise it may not seal. Prepared by Mary Keith, June, 1991 Revised by M. Susan Brewer, June, 1992 Tomato-Vegetable Juice Blends Tomatoes are a somewhat acid food. To make them safe for home canning ACID MUST BE ADDED. To each quart jar of tomatoes or tomato juice, 2 Tbsp of lemon juice, or 4 Tbsp of 5% vinegar, or 1/2 tsp of citric acid must be added. When adding vegetables, which are low in acid, the instructions must be followed exactly. You may add less vegetable, but you must not add more vegetable than the recipe calls for. You may adjust the spices and seasonings to your taste, for example more or less pepper, add a little tabasco, or more sugar. And, you may vary the kinds of vegetables as long as you do not add more than three cups total vegetables to 7 quarts of juice. For example, you may use 2 cups of onions and 1 cup of celery, or 1 cup each of green pepper, onion, and carrots. But no more than 3 cups total of vegetables will be safe. An average of 22 pounds of tomatoes is needed per canner load of 7 quarts. Preparation for Canning: 1. Wash jars by hand or in dishwasher. Rinse well. 2. Prepare lids according to manufacturer's directions. 3. Put 2 to 3 inches of water in pressure canner, or 5 to 7 inches of water in boiling water bath canner. Be sure canner has rack. 4. Start water heating. It should be hot but not boiling when the jars go in. Prepare juice: 1. Wash tomatoes and vegetables under running water. Trim and discard any bruised or discolored sections. 2. Chop carrots, onions, celery and green peppers, or your preferred combinations. For 7 quarts of juice you may add up to 3 cups of chopped vegetables. 3. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush fresh tomato quarters into the boiling mixture. Make sure the mixture boils constantly while you add the remaining tomatoes. 4. Add the chopped vegetables to the boiling tomatoes. 5. Add sugar, salt, and spices. For 7 quarts of juice, a mixture of 1/3 C sugar, 1/4 C salt, 1 Tbsp celery seed and 1/8 tsp cayenne pepper is a good combination. 6. Simmer mixture for 20 minutes. 7. Press hot mixture through a sieve or food mill to remove skins and seeds. 8. Reheat juice to boiling. Fill jars: 1. Add 2 Tbsp lemon juice (or alternatives-see above) to each quart jar. 2. Fill boiling juice into jars, leaving 1/2 inch headspace. 3. Wipe top sealing edge of jar with a clean damp towel. 4. Adjust 2-piece canning lids. Tighten ring bands using thumb and two fingers until just snug, then using whole hand, tighten 1/4 turn further. Processing: 1. Place jars on rack in canner so that they do not touch sides. 2. Add hot water to boiling water bath if necessary to bring water 1 inch over tops of jars. 3. Cover canner, or lock pressure canner lid into place. 4. Turn up heat. 5. Process: Boiling water bath canner: when water reaches full boil, begin to count processing time. Set timer for specified time. Pressure canner: When steady stream of steam issues from vent, set timer and allow to exhaust steam for 10 minutes. After 10 minutes, close petcock or put weighted pressure regulator on vent. When dial gauge reads 11 psig, or when weight begins to rock or hiss at manufacturer's stated rate, set timer for specified processing time, and gradually reduce heat to maintain proper pressure. 6. Add water to boiling water canner if necessary to maintain proper depth. PROCESSING TIMES for canning in Illinois: Boiling Water Pressure Canner (10/11 psig) Pints 35 minutes 15 minutes Quarts 40 minutes 15 minutes After processing time is complete: 1. Remove canner from heat. Allow pressure to drop to zero. Wait 3 more minutes. Open canner with lid away from you to avoid steam in your face. 2. Remove jars from canner. Place upright on rack to cool away from drafts. 3. Do Not Tighten ring bands. They will tighten as they cool. 4. After 12-24 hrs check seals. Center of lid should be depressed and not give when touched. A tap with a spoon should give a clear ring. 5. Remove ring bands, wipe with warm sudsy water, rinse, label and store. 6. Unsealed jars may be reprocessed, or refrigerated. Prepared by Mary A. Keith, Foods and Nutrition, July, 1991 Revised by M. Susan Brewer, Foods and Nutrition, June, 1992 EHE-692 CANNING FRUITS (PEACHES) Fresh fruit for home canning should be at the peak of ripeness-- they should have lost their greenish color and should yield slightly when squeezed. Fruit should be prepared (peeled, trimmed), treated to prevent browning, and hot-packed to exhaust air and make fruit more pliable. Hot-packing will help prevent fruit from floating in the syrup. Prepare syrup, hot pack fruit and water bath can. Use USDA Complete Canning Guidelines or "Canning Card" (EHE-660) for processing time. Recommended Quantities: Peaches, apples, pears: 17 1/2 lb fresh = 7 qt. ll b = 9 qt. 1 bushel = 48 lb = 16-24 qt (2 1/2 lb per quart) Berries: 1 1/2-3 lb (1-2 qt) fresh = 1 quart canned Plums: 1 1/2-2 1/2 lb fresh = 1 quart canned Preparing Jars 1. Wash jars by hand or in dishwasher. Rinse well. 2. Prepare lids according to manufacturer's directions. Preparing Peaches 1. Wash peaches under running water. 2. Skin removal (peaches, apricots): a. Dip peaches in boiling water for 30-60 seconds. b. Dip in cold (ice) water to stop heat treatment. Do not soak--remove immediately. 3. Cut peaches in halves, remove pits, slice if desired. 4. To prevent darkening put slices in any of these antidarkening solutions a. a solution of 1 tsp or 3000 mg. of vit. C/ gallon of water. b. a citric acid or lemon juice solution (1tsp citric acid USP grade or 3/4 cup lemon juice / gallon of water. c. a commercial antioxidant solution. 5. Remove from antidarkening solution and drain just before heating or raw packing 6. Syrup a. Sugar Thin: 2 cups sugar to 4 cups water Medium: 3 cups sugar to 4 cups water Heavy: 4 1/2 cups sugar to 4 cups water (fruit may float) b. Honey: 1 1/2 cups honey to 4 cups water Thin honey: 3/4 cup honey, 3/4 cup sugar, 4 cups water. c. Corn syrup: Thin: 1 c corn syrup, 1 c sugar, 4 c water Medium: 1 1/2 c corn syrup, 1 c sugar, 4 c water Heavy: 2 c corn syrup, 2 1/2 c sugar, 4 c water d. Fruit juice: pineapple, apple, etc. h. Water: fruit may fall apart during processing. 7. Pack a. Hot pack: heat fruit and syrup or water to boiling, then pack. b. Raw pack: do not heat fruit prior to filling jars. c. Pie pack: heat fruit in sugar only, no sugar, until juice drawn from fruit nearly covers fruit. Heat slowly to prevent scorching. Fill jars with hot mixture and process as for hot pack fruit. 8. Overlap fruit pieces in jars to minimize air spaces. 9. Work out air bubbles with plastic or wooden utensil. 10. Add liquid (syrup, fruit juice, water) leaving 1/2 inch of headspace. 11. Wipe off jar rims thoroughly to make sure the sealing surface is clean and free from fruit or sugar which would prevent sealing. Processing Procedure: 1. Place filled jars on rack in canner so they don't touch sides. 2. Add hot water until the level is 1-2" over jar tops. 3. Place the lid on the canner and bring to a boil. 4. Start timing the canner when the water returns to a full boil. 5. Add more hot water as needed to keep level 1-2" over jar tops. 6. Process according to USDA Guidelines, see "Canning Card" (EHE-660) Cooling Jars: 1. At the end of the processing time, remove the jars from the canner without disturbing lids or bands. 2. Place jars right side up on towel or rack away from drafts. 3. DO NOT tighten screw bands. 4. Lids will seal in 12-24 hours as they cool. Checking Seals: 1. Jar is sealed if lid is depressed in center and does not move. 2. Remove screw bands from sealed jars, wash off any syrup which may have boiled out during processing, and store jars. 3. Unsealed jars should be reprocessed with new lids, or refrigerated and used within a few days. Storing Home-Canned Fruits: 1. Remove screw bands from sealed jars. 2. Wipe jars with warm, sudsy water and dry (do not disturb lid). 3. Label and date. 4. Store in clean, cool (less than 90 F), dark, dry place. Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992EHE-663 PICKLE AND PICKLE PRODUCT PROBLEMS Making home-made pickles is a time consuming and expensive operation. There are a variety of different steps along the road from cucumbers to sweet Gherkins, so there are a number of places where the process can break down. Pickle problems can usually be traced to the method by which the pickles, brine or syrup are prepared: a. Weather and growing conditions (quality of your vegetables). b. Kind of salt used (canning or pickling vs iodized table salt). c. Vinegar (5% acetic acid, or 50 grain). d. Temperature of storage conditions (fermentation). e. Pickling method (fermented, quick-pack). f. Time lapse between gathering and pickling the vegetables. 1. White scum appears during fermentation--the scum is a layer of yeast and/or mold: Safe A. Vegetables are not submerged in brine. B. Pickling container is not sealed. 2. Pickles or sauerkraut is soft or slippery: Unsafe A. Brine is too weak (less than 10-12% salt)--allows growth of organisms which cause texture softening and sliminess. B. Vinegar is too weak (less than 5% acetic acid)--allows growth organisms which cause texture softening and sliminess. C. Temperature during brining was too high (over 75 F). D. Too little brine--all cucumbers must be immersed. E. Salt is unevenly distributed on cabbage. F. Air pockets due to improper "packing" of cabbage allow for growth undesirable microorganisms. G. Failure to remove scum daily on surface of brine. H. Failure to remove the cucumber blossoms--enzymes from the blossom will cause softening. 3. Pickles are hollow: Safe A. Improper curing: weak brine, pickles uncovered during curing, curing stopped short of full fermentation. B. Too much time lapse between gathering and brining (ie. more than 24 hours). C. Cucumbers have grown in an "abnormal" way. D. Temperature too high during fermentation. 4. Shriveled pickles--caused by excessive loss of water from the cucumbers: Safe A. Curing brine is too strong (more than 12% salt, vinegar more than 6% acetic acid). B. Too much time lapse between gathering and brining (ie. more than 24 hours)-- cucumbers are dehydrated. C. Pickling solution which is too "heavy", or contains too much sugar. 5. Pickles or sauerkraut is dark or discolored: Color development due to iron is safe to some extent but not with other metals. A. Using hard water for pickling solution--minerals in the water react with pigments in the cucumbers. Iron in the water is the worst offender. B. Use of brass, iron, copper or zinc utensils during pickle making--they contribute metal ions which react with cucumbers to form dark pigments. C. Use of ground spices will darken pickles. D. Whole spices were left in the pickles after packing. E. Vegetables (cabbage) is unevenly salted. F. Curing temperature is too high. G. Vegetables are making contact with the air--pigments oxidize. H. Use of cider vinegar with light colored vegetables. I. Use of brown sugar with light colored vegetables. 6. Sauerkraut turns pink: Unsafe A. Too much salt (over 2.25%) = yeast growth on surface. B. Uneven distribution of salt = yeast growth on surface. C. Kraut is improperly covered or weighted during fermentation = yeast growth on surface. 7. Moldy pickles or sauerkraut during fermentation: Unsafe A. Fermentation temperature is too high. B. Insufficient lactic acid production (too much salt). C. Failure to keep cloth on top of kraut clean during fermentation (may need to be replaced after skimming). 8. Pickles are strong or bitter tasting: Safe A. Used too much spice. B. Spices cooked too long in the vinegar. C. Vinegar is too strong (more than 6% acetic acid). D. If pickles are too acid increase the sugar, do not decrease the acid. E. Use of "old" or overmature cucumbers with tough, bitter skins. 9. White sediment occurs in the jars: Small amount of sediment normal. If pickles are soft and slippery---Unsafe. A. Yeasts grow on the pickle surface then settle to the bottom--they are harmless, but can be prevented by water bath processing filled jars. B. Use of table salt instead of pickling salt--it contains anti-caking ingredients which settle out. C. Poor temperature control. 10. Pickling liquid in the jars is cloudy: Unsafe A. Pickles are spoiled--discard. B. Hard water minerals may cause clouding. C. Use of table salt instead of pickling salt--it contains anti-caking ingredients which cause clouding. D. Use of unstrained brine (from fermentation) for pickling liquid may cause clouding. 11. Pickles or sauerkraut "spoil": Unsafe A. Use of unsterilized jars. B. Use of ingredients which have lost their strength (vinegar). C. Inaccurate measuring of ingredients. 12. Pickles are "dull" or "faded" in color: Safe A. Use of over-ripe or yellow cucumbers. B. Use of fruits with pale color. C. Overprocessing of beet pickles--pigments are damaged. D. Pickles exposed to excessive light. Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992 EHE-695 PICKLES AND FERMENTED PRODUCT SAFETY The acidity (pH) of a food is of great significance in determining the type of processing required for safe preservation of a food. In the case of pickled products, the foods preserved are often low-acid foods (cucumbers, zucchini), but their acidity is adjusted to bring the pH into the high-acid range so that may be safely preserved using boiling water bath processing. The most commonly used acid for pickling is vinegar, however some pickle products are produced by encouraging the growth of microorganisms which produce lactic acid from the naturally-occurring carbohydrates in fruits and vegetables. The lactic acid selects for another group of microorganisms which produce acetic acid that gives pickle products their flavor and helps to lower the pH into the range where these vegetables can be safely water bath canned. The acidity of pickling solutions needs to be maintained below pH 4.5 if water bath canning is to be used. For this reason, the amount and strength of the vinegar is critical. I. Types of Pickles A. Brined or fermented: Depends on selection of natural microorganisms which will produce acid. Selection is accomplished by using salt to inhibit unwanted microbes. Fermentation is usually for 3 weeks or more. Color changes from bright green to olive or yellow green and white interior becomes translucent. Examples: sour pickles, sauerkraut. B. Refrigerator dills: are fermented for one week. C. Fresh-pack or quick-process pickles: Cured for several hours or combined immediately with hot vinegar, spices and seasonings. Examples: pickled beets, bread and butter pickles. D. Fruit pickles: Whole or sliced fruit simmered in a spicy, sweet-sour syrup. Examples: spiced peaches, crabapples. E. Relishes: Made from chopped fruits or vegetables which are cooked to desired consistency in a spicy vinegar solution. Examples: horseradish, corn relish. F. Pasteurized Pickles: Prepared pickles are placed in a canner half-filled with warm (120-140 F) water. Add hot water to 1" over jar lids. The water is then heated to 180-185 F and maintained there or 30 minutes. Temperatures over 185 F may cause softening of pickles. USE THIS PROCEDURE ONLY WHEN THE USDA CANNING GUIDELINE RECIPES ARE USED. II. Ingredients A. Vegetables or fruits for pickling 1. Fruits and vegetables should be ripe but firm, and in good condition with no evidence of microbial or insect damage. 2. Cucumbers should have a 1/16" slice removed and discarded from the blossom end. 3. Use unwaxed cucumbers for pickling so brine will penetrate. 4. Discard any cucumbers which "float"--they can make hollow pickles (use for relish). 5. Prepare fruits and vegetables within 24 h of harvest. 6. Cucumbers: need 14 lb for 7 quart canner load, 9 lb per 9 pint canner load. One bushel weighs 48 lb and yields 16-24 quarts (2 lb / quart). Use 1 1/2" for gherkins and 4" for dills. B. Vinegar 1. Vinegar needs to be of sufficient strength to assure that low-acid vegetables will be appropriately acid. The vinegar should be 5 to 6% acetic acid (50 to 60 grain), and should not be diluted except according to an approved recipe. 2. White vinegar is preferred with light colored fruits or vegetables. 3. Do not use homemade vinegar--there is no way to know the strength (% acetic acid). C. Salt 1. Canning or pickling salt should be used--it contains no iodine (which can cause darkening) or anti-caking ingredients (sodium silicate or tricalcium phosphate) (which cause cloudiness of the brine). 2. Salt inhibits certain kinds of microorganisms and in fermented pickle products, it is required to prevent growth of spoilage and pathogenic microorganisms. Salt also draws water out of the cells making the pickled product more firm. Too much salt will cause shriveling. 3. Do not use "sour salt"--it is citric acid and does not have the same inhibitory effect on microbes. 4. Do not use reduced-sodium salt in fermented pickle recipes. Reduced sodium pickles can be made using quick pickle recipes given in the USDA Canning Guidelines. Fresh pack pickles, acidified with vinegar can be prepared with little salt but the flavor and texture will be affected. 5. Salt concentration in brined, fermented products must not be reduced for safety. Do not try to make sauerkraut or fermented pickles by cutting down on the salt. D. Sugar Either white or brown granulated sugar can be used. E. Spices 1. Use fresh, whole spices in cheesecloth bag. 2. Powdered spices cause darkening and clouding. F. Hard Water 1. Hard water minerals may interfere with acid formation and curing in fermented pickles. In addition, hard water may have a pH of 8.0 or higher. 2. Softening hard water: boil water for 15 minutes then allow to stand for 24 hours. Skim off any scum that appears. Pour out of container so sediment is not disturbed. G. "Crisping Agents" These products are not recommended as they may result in a product with a pH which is unsafe. 1. Lime (calcium hydroxide) which is sold as "slakelime", "hydrated lime", "builders lime", or "household lime". When called for in a recipe, it is added to the brine before pickles are soaked. When used, lime is added for 12-24 hours of soaking. It must be removed from pickles by soaking (1 hour) and rinsing three times in fresh water in order to make the pickles safe. The component of calcium hydroxide which firms up the pickles is the calcium--it cross-links the pectins making them insoluble. DO NOT USE: agricultural lime, burnt lime, quick lime--these are not food grade products and are unsafe. 2. Alum (aluminum and potassium sulfates): Use no more than 1/4 tsp of alum per quart of pickling solution. Excess will cause bitterness. Alum may be safely used--it does not improve the firmness of quick-process pickles. 3. Grape leaves: contain substances which inhibit enzymes that make pickles soft. Blossom removal takes care of this problem. 4. Hot process: pickle firmness may be improved by processing the pickles for 30 minutes in water maintained at 180 F. Water must not fall below 180 F--prevents spoilage (pasteurization). Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992 EHE-696 Evaluating Home Canning Recipes For Safety What do you do when someone gives you "Aunt Tillie's Special" old favorite jam recipe? Or Uncle Willie's barbecue sauce? Or Cousin Millie's dill pickle recipe? In today's heightened awareness of food safety, how do you tell which are safe and which are not? There are no hard and fast rules, or secret formulas, to help you decide. But there are some priorities you can use to help you balance the pros and cons. They depend on the factors that molds, yeasts and bacteria need to grow, and on the relative hazards that molds, yeast and bacteria present in foods. Factors Influencing Safety In food preservation, the growth factors that are important are: Sugar - enough sugar will stop the growth of most organisms Salt - enough salt will stop the growth of most organisms Acid -enough acid will stop the growth of most organisms ** Too little sugar, salt or acid will permit spoilage. Air - most organisms must have air to grow, BUT the most dangerous bacteria in home food preservation, Clostridium botulinum, will only grow without air. Temperature - most dangerous microorganisms grow best at room temperature or a little above. But in preserving food, we are interested in killing the organisms and their spores, not just in slowing their growth. The death rate of microorganisms depends on: The microorganism - they die at different rates The number of cells or spores present initially in the food - the more there are, the longer it will take to kill them all The medium (food) that they are in - most die faster in acidic food than low acid food, and in wet food than dry food. The temperature - in canning the important temperature is the temperature at the coldest spot in the jar. The length of time at that temperature - when we heat food, not all the organisms will die at the same time, they die gradually, and the full process time is necessary to be sure that all, even the most heat-resistant ones, have died. These last two factors, temperature and time, depend on how much solid vs. liquid is in the jar, and on how tightly the food is packed. Heat from the steam or water in the canner penetrates into different foods at different rates. Liquids circulate in the jar and carry the heat into the center of the jar. Solids must heat slowly from the outside in. A process time for randomly packed green beans, which have spaces for water to circulate, will not be adequate for "tin soldier" green beans, when the tightly packed, vertically aligned beans leave no room for water to circulate. The most important microorganism in home canning is Clostridium botulinum. The toxins it produces damage the nervous system, producing paralysis and possible death. The damage to nerve cells is permanent. Minute amounts of contaminated food can carry enough toxin to cause death. This bacteria produces spores which are very resistant to heat. It is also very sensitive to acid, and will not grow in acid foods. Other pathogenic bacteria are usually killed by much less heat and in a shorter period of time than Cl. botulinum. Most require air, so will not grow in a sealed jar. They are of less concern in home canning. Molds and yeast are of concern because if they grow they can reduce the amount of acid present in the food. If that occurs Cl. botulinum may be able to grow. Some molds, particularly those that grow on fruits and fruit products are known to produce toxins that cause damage to the nervous system and kidneys, or cancer in research animals. The likelihood is that they will cause some damage in humans if consumed often enough. (Toxin-producing molds grow well on grains and peanuts, but these products are not home-canned.) Molds and yeasts will also spoil the taste, texture, color and overall appearance of the food, making it unfit for consumption. Jams, Jellies, Sweet Spreads In a jam or jelly recipe made with regular pectin, not the low or no-sugar variety: If the jam or jelly sets properly (stiffens into jam or jelly) it has enough sugar to inhibit the growth of bacteria and all but a few sugar-tolerant molds and yeasts. This will also be true for marmalades and preserves, and for jellies made the long-boil method without added pectin. The fruit blend used is not crucial. However, mold growing on a fruit spread is a problem. It should not be scooped off, rather the entire product should be discarded. To avoid mold problems, all jellies, jams and sweet preserves should be packed in pre-sterilized jars and processed 5 minutes or more in a boiling water bath canner. The exceptions are some of the sugar-free types which explicitly state on the package of jelling agent that they should not be processed. These contain preservatives to prevent mold growth, and the heat of processing would cause soft jelly. In addition, heat will cause the sweetener to break down and lose its sweet taste. Pickles and Relishes The pickle recipe is more complicated. The proportion of acid (vinegar) to the amount vegetable is crucial. Enough vinegar must be added to change the low-acid cucumber into a high-acid pickle to be safe. There is no formula or set proportion to decide if the recipe provides for adequate vinegar. The best thing to do is to find a recipe with similar procedures in the USDA Guide to Home Canning and compare the amounts. This is especially true of pickle relishes or vegetable relishes where several vegetables are ground together. Similarities to look for include: 1. Similar recipes will use the same presoak - soak in ice water, or in salt water, or no soak. 2. They will call for the same size cucumbers - 4", or 6", or 8", or specify small or large. 3. The maturity of the cucumber influences how much acid it will take to pickle it. Smaller, less mature cucumbers have the capacity to neutralize more acid per unit of weight than do larger, more mature ones. 4. Similar recipes will also specify similar procedures with the brine: Are the slices or spears packed in the jar raw and the brine poured over, are they merely heated in the brine, or are they simmered before packing? Is the simmering or boiling time the same? Each of these will influence how rapidly the acid penetrates the cucumber and how much the cucumber juice will dilute the acid. 5. Similar recipes will call for similar proportions of onion or other vegetables. 6. Quantities of salt are critical in fermented pickled products; proportion of salt to vegetable to vinegar should be very similar to USDA recipe to be sure that it will be safe. Proportions of spices are not crucial and may be adjusted to suit tastes without danger. If too little salt is used the cucumbers will spoil, get slimy, float, smell foul, and the fermenting mixture may support the growth of hazardous microorganisms. If too much salt is used, there will be no fermentation, just shriveled cucumbers sitting in salt water. Either case is obvious: the recipe is not good. In quick pack pickles the amount of salt is not critical. Salt may be omitted, or a reduced sodium salt-type product used. The flavor and texture may be noticeably different, and probably less acceptable but, the product will be safe. All pickle products should be processed in a boiling water bath to reduce the likelihood of mold or yeast spoilage. Old recipes for whole or sliced pickles that have been used for generations without processing and without spoilage should at least be given a 10 minute process. Pickle relish products must also adhere to the USDA proportions and process times. Quantities of vegetable and vinegar, heating prior to packing, and process time must be similar to a USDA recipe. An old, tested and trusted recipe may be used if the 10 minute process time is used. Other recipes may be changed, or the product refrigerated. For comparison of quantities, note the following equivalencies: 1 lb 5" cucumbers = about 5 cucumbers 1 lb mushrooms = about 6 cups chopped = 1 1/2 cups sauteed 1 lb onions = about 3 cups chopped = about 4 medium 1 lb green peppers = about 3 C chopped = 8-9 peppers 1 lb sweet red peppers = about 3 cups chopped = 6-7 peppers 1 lb celery = about 4 cups chopped) 1 lb tomatoes = about 3 medium = about 1 1/2 cups chopped 22-23 lb tomatoes = about 7 quart or 28 cups cooked juice Other Ingredients: The use of alum is unnecessary. The slight increase in crispness that it provides is lost after about 2 months of storage. Few pickles are consumed within 2 months of processing. However, since alum is usually used in very small amounts, its use does not constitute a safety problem. The use of grape leaves might contribute slightly to flavor. They have no significant effect on safety. Lime does cause a significant increase in the crispness of pickles. If it is used, all excess lime must be rinsed away before the vinegar is added since it will neutralize the vinegar. After the soak in lime water, the cucumber slices should be soaked in fresh water then drained, re-soaked and drained two more times (3 rinses in fresh water). Honey may be used safely, but quantities will need to be adjusted for taste, and color may be darker. One cup of sugar is equivalent to 3/4 C + 1 T honey (or 1 C less 3 T). Tomato Products Tomatoes and tomato products are very hard to categorize. Tomatoes are borderline acidic. Lemon juice or other acid (vinegar, citric or ascorbic acid) must be added to all tomato products to insure adequate acidity. Added acid is necessary whether the product will be pressure canned or boiling water bath processed. Bacteria and spores die faster in an acidic environment, and the recommended process times for pressure canning assume that the tomatoes are acidic. The times would not be reliably adequate to insure safety if the tomatoes were low-acid. Green tomatoes are more acidic, and may be used safely in any recipe calling for red tomatoes. Overripe and frosted tomatoes are less acidic and can not be safely home canned. They can be frozen. Addition of salt, while optional, does give an extra margin of safety. For dietary information, one teaspoon of salt added to 1 quart of juice or sauce adds about 526 mg sodium per cup. Addition of low-acid vegetables to tomatoes decreases the acidity. The amount by which the acidity is lowered depends on which vegetables, how much, how finely they are chopped, if they are boiled in the tomatoes or not, if seeds and skins remain in or are removed, and if the chunks of vegetable and tomato remain, if they are ground together or sieved out. The initial acidity of the vegetables and tomatoes depends on maturity, growing conditions, post-harvest holding conditions, and soil/location of growth. It is impossible to test every recipe. It has so far been impossible to develop a set of proportions or an equation that would take into account all the variables and give a reliable assessment of the acidity or the necessary process times. The only safe recommendations can be made by comparing the recipe in question with the USDA guide recipes. If more vegetable or less acid (vinegar or lemon juice) is added than the USDA recipe, the recipe in question can be changed or the product should be processed according to the process times for the vegetables. Alternatively the product may be frozen or refrigerated. These proportions of vegetables have processing times in the USDA Home Canning Guide: Tomato-vegetable juice 22 lb tomato : 3 C chopped vegetable Spaghetti sauce 30 lb tomato : 8 C vegetable : no acid Ketchup #1 24 lb tomato : 3 C onion : 3 C vinegar Ketchup #2 24 lb tomato : 1 C peppers : 2.6 C vinegar Ketchup #3 24 lb tomato : 9 C vegetables : 9 C vinegar Use the equivalencies above to convert the amount of vegetables to cups before a recipe is evaluated for safety. The tomato-vegetable juice recipe specifies "chopped vegetables". Up to but no more than 3 cups of mixed vegetables may be safely added to tomatoes to make 7 qts of juice. Which vegetables are used is not important, the margin of safety is large enough to tolerate the variations in this recipe. BUT, after boiling, this recipe is pressed or sieved, so the chunks are removed, and a smooth juice is canned. These proportions can not be used for a chunky sauce. The spaghetti sauce is pressure processed, so the proportions can be different. The tomato acid and the long boiling prior to canning are sufficient. These proportions and procedures can be used with different spices to make a taco or barbecue sauce type products. Ketchups 1 and 2 are pressed or sieved so skins and seeds are removed. The proportions are similar, #2 with less added vegetable has a little less added vinegar. Ketchup #3 is a blender ketchup, skins are not removed prior to canning. The amount of added vegetable and of added acid is much greater relative to the amount of tomato. If these proportions are maintained, the amounts of sugar and spices may be varied to suit one's taste without endangering the safety of the product, and processing times given in the USDA Guide can be used. If other proportions are used, if the product is canned chunky instead of sieved smooth, or blended raw (uncooked) or any other variation, the processing times are not valid: the recipe must be changed, or the product must be frozen or held refrigerated. Fruits and Vegetables These products may be safely canned only according to USDA guidelines. Piece size, packing density and process times must be followed. Grated carrots can not be safely processed according to times for carrot chunks. Pumpkin puree can not be safely canned. The density varies too much, according to variety and preparation method, to give safe recommendations. Only pumpkin chunks may be canned. Addition of aspirin, salt, or "canning powders" will not increase the safety or allow for reduced process times. Deviations from the specified procedures might not be safe. The only safe recommendations that can be given for other procedures is to freeze or refrigerate the product. Fruits and vegetables may be pickled. In this case the guidelines for pickled products should be used. Jar Sizes For all products, if the USDA Home Canning guide only offers processing times for pint jars, then the product should not be canned in quarts. Usually this occurs for dense or tightly packed products such as cream style corn, or for heat-sensitive products such as jelly, mushrooms or pickle relishes. In all cases, the extra processing time that would be required to insure an adequate temperature for an adequate time in the coldest part of the jar would be so long that the quality of the product would be lost. Relishes would be soft and mushy, corn would be tough, jelly would be syrupy. Packing food for canning in irregularly-shaped jars such as ketchup bottles or honey bears is not acceptable. The irregular shape and size might not allow for normal circulation and heat penetration, and cold spots might exist that would allow for the survival of bacteria. If the product has all ready been packed and processed within the last 24 hrs, it may be repacked and reprocessed in smaller jars, or refrigerated. If it has been longer than 24 hrs since the processing, the product should be discarded to ensure safety. Food may be packed and processed in smaller jars, half pint instead of pint if desired, but the processing time to be used should be that specified for pints. There is no formula to determine how much less processing would still be adequate. Mayonnaise or other straight sided, regularly shaped, commercial packer jars may be used for boiling water bath canning only. They should not be used for pressure canning, due to the danger of breakage, particularly when the canner is opened. Flying glass is dangerous. SUMMARY 1. SWEET FRUIT SPREADS If it was made with regular pectin, high sugar recipe: Did it jell? If it jelled, it has enough sugar, so is safe. Was it processed? If not processed, it should be refrigerated for added safety. Is there visible mold? If so, discard the entire contents of the container. If it was made with a low sugar or no sugar pectin product: Were the directions on the box, particularly the processing or refrigeration, followed exactly? If the directions were not followed, but there is no visible spoilage, the product may be refrigerated, or possible frozen. If there is mold, if there are bubbles rising, or other signs of spoilage, the product must be discarded. 2. PICKLED VEGETABLE OR FRUIT: Find a recipe that has similar ingredients and procedures, ie. presoak, size of pieces, maturity and size of vegetables, treatment in brine. If there is no similar recipe, you can make no judgement on the recipe. If it is an old recipe that has been used successfully for generations without spoilage, a 10 minute processing should be added. If there is a similar recipe, compare the amount of acid to vegetable between the two. If the recipe in question has less acid, either the acid can be increased or vegetable decreased to fit the USDA recipe. If acid is increased, sugar may be increased to adjust the flavor. If the product is all ready made and the recipe is unsafe: If it was made less than 24 hrs previously, it may be refrigerated. If it was made more than 24 hrs previously, it should be disposed of in a safe manner. If the recipe is safe but the product was not processed: If it was made less than 24 hrs previously, it may be processed, with new lids. If it is cold, either empty the jars, heat product, repack, and put into hot water, or put cold, filled jars in cold water, heat together; process for full time. It may be refrigerated, or frozen if feasible. If it was made more than 24 hr previously, and has not been refrigerated, it should be disposed of in a safe manner. 3. TOMATO-VEGETABLE BLEND: Find a similar recipe in the USDA Guide. Check ingredients, proportions, and procedures. If there is no similar recipe, no processing times can be estimated. To err on the side of safety, do not using the recipe, or freeze the product. If there is a similar recipe, check proportions of tomato to vegetable, and be sure there is added lemon juice or vinegar. Minor adjustments to quantities of ingredients may be made to fit the USDA recipe. USDA recipes for juice can not be used to judge chunky sauce recipes, or vice versa. Spices and seasonings are not crucial to the safety of a recipe and can be adjusted. 4. FRUIT OR VEGETABLE: Only USDA procedures and processing times may be considered safe. Products improperly processed less than 24 hours previously may be reprocessed, with new lids, or refrigerated or frozen. Products improperly processed more than 24 hrs previously should be discarded as potentially unsafe. 5. Wrong JAR OR JAR SIZE: If a larger jar or an irregularly shaped jar was used, and the food was processed less than 24 hours previously, it may be reprocessed, with new lids, in smaller jars. If more than 24 hours have passed, the food should be discarded. Prepared by Mary A. Keith, Foods and Nutrition, September, 1991 Revised by M. Susan Brewer, Foods and Nutrition, June, 1992 EHE - 705 HOME CANNED FOOD SPOILAGE--WHAT WENT WRONG?? 1. Fresh food was decayed, unwashed, unpeeled or untrimmed. This results in a high microbial load. A larger than normal number of microorganisms can take a longer processing time for complete sterilization than is usually recommended. 2. Food packed too tightly in jars. Temperature in the geometric center of the jar was not high enough long enough to result in complete sterilization of the food. Pack food loosely, prepare according to USDA Guidelines (1/2 inch slices, halves, etc.) then use the recommended time, pressure, temperature. 3. Jars became unsterile soon after being filled. If lids are not placed on jars and processing is not started immediately after jars are filled, microorganisms may start to grow and reach very high levels prior to processing. 4. Inaccurate heat-processing time was used; this may occur if old recommendations are used (food is underprocessed) or if the timing was interrupted (power failure, pressure fluctuation, etc.) 5. Food was not processed at the correct temperature: A. Pressure Canner (240 F,115 C). 1. Failed to test dial gauge yearly. 2. Failed to exhaust canner 10 min with full steam flow. 3. Failed to make an adjustment for elevation (11 PSIG versus 10 PSIG in Illinois due to average 1000 above sea level altitude) 4. Failed to keep pressure accurate (high enough). B. Boiling Water Bath Canner 1. Water was not covering jar tops by 1" or more. 2. Water was not maintained at a rolling boil. 3. Processing time was too short. 4. Failed to make an adjustment for altitude (addition of 2 minutes for every 1000 ft above sea level). 6. Use of Open Kettle Canning, Microwave Canning, or Oven Canning Methods. These methods do not get the canned food hot enough long enough to destroy microorganisms so the food may spoil, may contain dangerous microorganisms and their toxins, or both. 7. Improper cooling of jars after processing: A. Failure to remove jars from canner at the end of processing time or when gauge reads "0". As jars cool, they may suck water (containing microbes or spores) back into the food. B. Failure to properly cool jars. Very slow or very rapid cooling may interfere with formation of a seal. 8. Use of paraffin to seal jelly jars. Paraffin is no longer recommended for sealing jams, jellies or preserves. Mold, which is the most common spoilerof sweet spreads, can send "roots" down along the edge of the paraffin and produce toxic substances into the spread. 9. Improper storage of home-canned foods: A. Home canned foods which are exposed to temperatures in excess of 95 degrees F may spoil. Sterilization recommendations used for home canning do not necessarily kill some of the "thermophiles" or heat loving microorganisms. These organisms tolerate high temperatures and will grow at high temperatures. If they are still present, they may grow and spoil the food, or alter the food so that other microorganisms can grow. B. Home canned foods which are stored in the sunlight may get very hot inside--the light goes in, changes to heat as it is absorbed by the food, allows the air in the headspace to expand breaking open the seal allowing microorganisms to come in. C. Keeping very acid foods (pickled or fermented products, some juices) for a long period of time may give the food acid time to eat away at and deteriorate the lid resulting in pinholes which allow microorganisms to get into the jar. Discard any home canned food with damaged or flaking metal on the lid. D. Lids on home canned foods stored in a damp place may rust through allowing microbes to get into the food. Prepared by Susan Brewer Foods and Nutrition Specialist Revised,1992 EHE-669 UNSEALED JARS AND SPOILED FOOD--WHAT TO DO Occasionally even the most careful home canner has jars which become unsealed during storage resulting in food spoilage. Exposure to high temperatures or water during storage may cause the seals to break open or the lids to rust through allowing microorganisms access to the food inside. Any time a jar of home-canned food looks suspicious, treat it as though it were spoiled. Low-acid home-canned foods such as vegetables, meat, poultry and seafood are a special problem because of their association with botulism, so spoiled in these food categories should be detoxified before they are disposed of. 1. Do not taste food from an unsealed jar or any food which appears to be spoiled. Presence of black discoloration, gas, swelling of the lid, unnatural odors, spurting liquid and mold growth (blue, white, black or green) indicate spoilage. 2. Spoiled, low-acid foods (including tomatoes) may have no evidence of spoilage, so if they are suspect: A. Swollen but still sealed jars can be put in the garbage (in a heavy bag) or buried. B. Unsealed jars should be detoxified. 3. Detoxification: A. Place containers and lids on their sides in a large pot (8 qt or more). B. Wash hands well. C. Cover containers with water to at least 1" over them. D. Put lid on pot and bring to a boil. E. Boil 30 minutes. F. Cool and discard (in trash bag or bury). G. Scrub all counters, containers, equipment (can opener), clothing and hands that may have had contact with the food. Throw away sponges, wash cloths, etc. used in the clean-up. ALTERNATE DETOXIFICATION METHODS: Cover jar and food with chlorine bleach. Let stand 24 hours. Dispose of as above. Cover jar and food with a strong lye solution and let stand 24 hours. Dispose of as above. NOTE: Do not mix chlorine bleach and lye (sodium hydroxide) together. Prepared by Susan Brewer Foods and Nutrition Specialist Revised, 1992 EHE-680 CANPROB.TXT [00] HOME CANNING PROBLEMS COLORCHG.TXT [00] COLOR CHANGES IN HOME CANNED FOOD EQPTCARE.TXT [00] CARE OF HOME CANNING EQUIPMENT EQUIPSRC.TXT [00] SOURCES FOR HOME CANNING EQUIPMENT EVALPROC.TXT [00] EVALUATING RECIPES AND PROCEDURES FOODSFTY.TXT [00] USING HOME CANNED FOOD SAFELY FRUITPRB.TXT [00] HOME CANNED FRUIT PROBLEMS JARSLIDS.TXT [00] SELECTING CANNING JARS AND LIDS JUICES.TXT [00] MAKING AND CANNING VEGETABLE JUICES PEACHES.TXT [00] CANNING PEACHES PICKLPRB.TXT [00] CANNED PICKLE PROBLEMS PICKLSAF.TXT [00] PICKLE AND FERMENTED PRODUCTS SAFETY SAFETY.TXT [00] EVALUATING HOME CANNING RECIPES FOR SAFETY SPOILAGE.TXT [00] SPOILAGE IN HOME CANNED FOOD-WHAT WENT WRONG? UNSEALED.TXT [00] WHAT TO DO WITH UNSEALED JARS -------------------------------- ARTICLES IN rec.food.preserving: -------------------------------- -=1=- From: phillips@colum.edu (Gary Phillips x397) Newsgroups: rec.food.preserving Subject: Re: Pressure Canners information wanted Date: 9 Oct 1994 17:08:13 GMT The two largest US manufacturers of pressure canners for home use are Mirro and Presto. I imagine their products are available in Canada and if you can find a hardware or cooking supply store that handles either brand they will be able to special order these items for you even if they don't have them in stock. My present canner is a Mirro. It does 7 quart jars at once, operates at a choice of 5, 10, or 15 psi, and cost me about $50 in US currency six years ago. It was the least expensive model offered by a local hardware store from stock, and prices went up from there to as high as $100. It has been well worth the investment. Do NOT buy a pressure *cooker* for canning. Although most of them purport to be suitable for doing a few jars (3 or 4) at a time, in fact they can't hold the temperature and pressure evenly enough for really safe operation. Gary Lee Phillips Computer Services Librarian (312) 663-1600 x397 Columbia College, Chicago #include -=2=- From: phillips@colum.edu (Gary Phillips x397) Newsgroups: rec.food.preserving Subject: Re: Pressure Canners information wanted Date: 12 Oct 1994 14:05:15 GMT >>almost bought a Mirro at a garage sale for $20. and I have been kicking >>myself ever since! >Yes I bet...I would love to find one at a garage sale. BTW if I ever do, do >you know what to look for to make sure it is still operating safely? Sure. Check the rim of both pan and lid to make sure there are no nicks or damage to the interlocking tabs. Make sure the safety pressure release (usually a rivet-like rubber plug) is still present and soft and moving freely in its slightly oversized hole. Check the gasket that goes between pan and lid for cracks or hardening. Make sure the pressure vent is clean and open, and that the seat for the pressure release weight is smooth and fits well. If there is a pressure gauge, it may need recalibration. Contact the manufacturer for information about that. It would probably be a good idea to order a new gasket and a new safety release at the same time. (And an instruction manual if you didn't get one with the canner.) When you are satisfied that everything is present and working, run a test with just water in the pan. Raise pressure to 5 psi and hold it for 15 or 20 minutes, watching carefully for leaks or drips that might indicate problems. If there is a safety interlock to prevent opening while pressure is present examine it to determine whether it has activated. Allow pressure to drop and make sure the interlock doesn't release (not by trying to open the pan under pressure, but by visual examination) until pressure is gone and you can remove the release weight without any steam escaping. -- Gary Lee Phillips Computer Services Librarian (312) 663-1600 x397 Columbia College, Chicago #include -=3=-