Preparing and Canning Fermented and Pickled Foods

General Information:

The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.

Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.

Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.

Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.

· Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.

· Use only recipes with tested proportions of ingredients.

· There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.

Ingredients

Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.

Use canning or pickling salt. Noncaking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.

Preventing spoilage

Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color, and texture. Processing the pickles in a boiling-water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity and the size of food pieces.
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You can pickle just about anything you can think of including peppers, onions, Jicama, green beans, carrots, beets, asparagus, zucchini, okra, tomatoes, Brussels sprouts, cantaloupe, figs, crabapples, watermelon rind, pears , eggs and more. Many relishes and salads are pickled also. 3 bean salad, tomatoes relish, Piccalilli, and Kimche. Look for recipes online and in canning books.

Jane’s recipes:

Sauerkraut-

Shred cabbage, add 1 TBS pickling salt or non-iodized salt per quart of cabbage. Mix well pack into jars. Press down very tightly to release juices from cabbage. Let set covered 7-10 days. Seal.

Kimche-

1 bok Choy, 4 carrots, 6 cloves garlic, 1 onion, 1 daikon radish. Add 1 TBS salt per Quart of vegetables. You may add other vegetables or peppers to your taste. Pack into jars as with sauerkraut and let set 7-10 days. Seal

Pickled Vegetables-

1 C cider vinegar, 2 Cups water, 1 TBS pickle salt. Add vegetables as desired. Set until desired taste and seal.

Pickled Egg Plant-

Choose small eggplant no larger than 4”, slice thin with skin on. Soak in half and half water/vinegar 4 days do not refrigerate. Take out of brine and squeeze the brine out of the eggplant until it is very dry. Discard brine. Mix eggplant with olive oil so that oil is covering eggplant. Make sure eggplant is covered when pressed firmly. Add to taste, basil, garlic and salt. Seal.

Causes and Possible Solutions for Problems with Pickled Foods

Soft or slippery pickles (If spoilage is evident, do not eat.)
1. Vinegar too weak. / Use vinegar of at least 5% acidity.
2. Insufficient amount of brine. / Keep cucumbers immersed in the brine.
3. Pickles not processed properly (to destroy microorganisms). /Process pickles in canner after filling jars.
4. Moldy garlic or spices. /Always use fresh spices.
5. Blossom ends not removed from cucumbers. / Slice at least 1/16th inch off blossom end of cucumbers and discard.

Strong,bitter taste-
1. Spices cooked too long in vinegar, or too many spices used. / Follow directions for amount of spices to use and the boiling time.
2. Vinegar too strong. / Use vinegar of the proper strength (5% acidity).
3. Dry weather. /No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.
4. Using salt substitutes./ Potassium chloride, the ingredient in most of these, causes bitterness.

Shriveled Pickles -
1. Placing cucumbers in too strong brine, too heavy syrup, or too strong
vinegar.  /Follow a reliable recipe. Use amounts of salt and sugar called for in a recipe, and vinegar that is 5% acidity.
2. Overcooking or overprocessing. /Follow a reliable recipe exactly.
3. Dry weather. /No prevention. Bitter taste is usually in the peel or skin of fruits and vegetables.

Dark or discolored pickles (If brass, copper or zinc utensils and brining equipment were used, do not use pickles.)
1. Minerals in hard water. / Use soft water.
2. Ground spices used./ Use whole spices.
3. Spices left in jars of pickles. /Place spices loosely in cheesecloth bag so they can be removed before canning.
4. Brass, iron, copper or zinc utensils used. /Use food-grade unchipped enamelware, glass, stainless steel, or stoneware utensils.
5. Iodized salt used./Use canning or pickling salt.

Spotted, dull, or faded color -
1. Excessive exposure to light./Store processed jars in a dark, dry cool place.
2. Cucumber of poor quality. /Use produce of optimum quality, and grown under proper conditions (weather, soil, etc.)

White sediment in jar. -
1. Salt contains an anti-caking agent or other additives. /Use canning or pickling salt.

Happy Pickling!!!

How to Preserve your Harvest by Canning/Bottleing


Just a Little Canning Information

To Help you out!

How Long Will Your Canned Foods Lasts?:

How do you determine how long a can of food will last? Actually, it’s kind of hard to guess, but here are a few guidelines when trying to determine the shelf life of your canned foods.

Home-Canned Foods: Most sources say that home-canned foods will store safely for a least one year. Two years is still fine for most home-canned foods. With other food items, the level of acid in the food is the critical element for determining how long it may store. Low-acid foods last longer on your shelves than foods with higher amounts of acid. Some sources say all commercially canned food should last at least two years. Here are some specific recommendations:

Low-Acidic Foods: Surprising to some, canned meats can last the longest. Most sources say they will keep or 2 to 5 years. Some sources say they will last even longer. I found a shocking story about a can of meat that was 118 years old. It was opened, analyzed, and found to still have most of the nutrients. It was still good after more than 100 years! You may not choose to eat canned meats that are this old, but likely yours will last more than the recommended five years. Other low-acid foods are soups without tomatoes, carrots, potatoes, pumpkin, and peas.

High-Acidic Foods: For best quality, use high-acidic foods within one year or so. Foods in this category are tomatoes, fruit, and foods with a lot of vinegar in them. Still, many of these canned foods will still be edible after year’s worth of storage, even if they are not at the peak of quality and nutrition.

So what does it mean when we learn that something will last “at least two years?” How long will it last after the two years is over? Again, this depends on who you ask. Some people will say that they should discard the cans at this point, but most will tell you that canned foods can last for a lot longer, even years and years longer. You’ll just have to use your own discretion and inspect your cans carefully before eating the food inside.

Five Food Storage Safety Tips:

It is important to remember to store your food storage safely. The way that you store your food will affect the shelf life of the food. It can also affect the safety of the food itself. Here are five things to consider when storing your food.

1: You should only store your food in containers that have been specifically designed to store food. The containers for food are made from a higher-grade plastic and will help to prevent chemicals leaking into your food. You can purchase these containers at most food storage stores.

2: You need to store your food in a cool place. Many people mistakenly store their food in their garage. Garages are generally not climate controlled, and the temperatures may become very hot in the summer. This will shorten the life of your food storage. A basement or pantry is a better choice

3: You should make sure that you store your food in a dry environment. This is especially important if your are storing cans. This will keep the cans from rusting, which will keep your food safe. You should store your food off of the ground because this will help protect your food storage if you do have a flood in your home.

4: It is important to store your cans safely. Before you use your food you will need to check your cans for dents along the seams. You should also discard any cans that are bulging. If you canned items yourself you need to make sure that the seal held well.

5: Be sure to have a system that tracks the food you are storing. Do not eat foods that are past their expiration date. You do not want to risk becoming seriously ill, because you do not want to waste the food.

What Do The Dates On Your Canned Foods Mean?:

Are you unsure about how long a can of tuna will last? What do the stamps printed on the cans mean? Can the stamped dates tell you how long an item will store? Those codes sure can be confusing! Here are some things to keep in mind when storing canned foods:

First, you may be able to get some information from the product codes printed on the cans, but not much. Cans that list a “use by” date or a “best if eaten by” mean more than random numbers or dates without labels. Other codes or dates printed on cans are not even for customers, they are only labels for the food producers themselves. Here are some common dates printed on cans and other packaged foods and what they mean:

Use-by: Pay close attention if a can has a use-by or expiration date. Canned foods very rarely have use-by or expiration dates. Baby products, like formula and canned baby food are some of the few items with these labels. These and other specific foods with expiration dates are very important and should be followed accurately.

Sell-by: Make sure to purchase canned foods before the sell-by date. But there is not common consensus for how long food will store on your shelf after this date. This varies between different types of foods, storage conditions, and maybe some luck. The general guideline of two years applies to foods with sell-by dates that have past.

Best-if-used-by dates: These dates are placed on products as a prediction of how long the item will last in peak condition, or with the best flavor or optimum nutrition. This date is not a sell-by-date or an expiration date. Canned foods can last years past this date, even though they may technically not be at the peak of quality.

Other dates: Dates that are coded or not given an explanation are most likely printed only for the manufacturer, often as a label code of the day it was canned. These dates are sometimes coded so that the average consumer cannot decipher them.

Perhaps you read this article hoping to get some exact answers about how long to store your canned foods. And, maybe now after reading it you still feel confused. Well, that’s because there are no specific answers for how long canned foods will store. It is really a guessing game when trying to determine how long they will remain good. There is no way to tell for sure how long something will last.

Just follow the Food Safe Guidelines and you will be fine.

How to Read the Codes on Your Canned Foods:

Now if you’re wondering just how long that can of beans has been sitting in the back of your pantry, you have a way to find out.

But what, you might be asking about now, is a can code? Well, it’s a packing code used by the manufacturer for tracking purposes. That way they can more easily ensure their stock gets rotated and if there’s a recall it’s possible to know exactly what cans are involved.

The thing is, these codes aren’t meant to be used by the consumer. If you grab a can of corn out of your cupboard you’ll quickly see the code on the top or bottom. It might be printed on the lid, or stamped into the metal so that you’ll feel it more easily than see it. You’ll notice it doesn’t make much sense. To the manufacturer, however, it contains a lot of important information, everything from the date of the manufacture to where it was made.

The encoded dates represent the date the can was filled and processed. They’re not “use by” dates although they can be useful if you aren’t sure how old a particular can is.

By the Way: As a rule of thumb, acidic canned foods like pineapple and tomatoes can be stored 12 to 18 months. Low-acid foods, like meat, beans and most vegetables, can be stored much longer – 2 to 5 years. Do discard any can that is bulging or rusting, however, as the contents are almost sure to have gone bad. After all isn’t avoiding food poisoning worth $1.19?

While some manufacturers have switched to open dating, which is where they have a plainly understood date of manufacture on the can, those that still use closed dating can be wary of sharing that information. In looking around, however, I found that Walton Feed has a page of can-lid codes as well as one on the closed dating codes.

Water Bath Canning

Boiling Water Bath Canning Method
A boiling water canner is a large kettle with a lid and internal rack. It must be deep enough to allow jars to be covered with 1 to 2 inches of water and still have additional height for water to boil actively. The jars must be held off the bottom so the heat can penetrate properly. The jars are divided so they will not bump into each other or tip over in the boiling water. The jars should be covered by one (to two) inches of water when it is briskly boiling, so the heat thoroughly penetrates the food at the top of the jar. An additional one to two inches of air space should be allowed between the top of the boiling water and the top of the kettle (pot).

The boiling water bath canning method is recommended for canning high acid foods such as: fruits, tomatoes, (when an additional acid has been added) pickles, relishes, and other foods with vinegar added. This method is adequate to destroy molds, yeasts, enzymes, and some bacteria.

A fresh look is easy

Ascorbic acid helps prevent the discoloration of apples, apricots, peaches, pears, mushrooms and potatoes, and stem-end darkening of cherries and grapes. You can find ascorbic acid in several forms.

· Pure powdered ascorbic acid is available among canners' supplies in supermarkets during the canning season. One level teaspoon of pure powder weighs about three grams. Use one teaspoon per gallon of water as a treatment solution.

· Vitamin C tablets are economical and available year-round in many stores. Crush and dissolve six 500-milligram tablets in a gallon of water as a treatment solution.

· Commercially prepared mixtures of ascorbic and citric acid are available among canners' supplies in supermarkets. Follow the manufacturer's directions. Citric acid powder is often sold in supermarkets, but it is less effective in controlling darkening.

Hot-pack for canned foods that sizzle with taste

Home-canned food retains quality longer when air is removed from the food before jars are sealed. Hotpacking is the best way to remove air. It also "shrinks" food so that more will fit into each jar, helps keep the food from floating, increases vacuum in sealed jars and improves shelf life.

How to hot-pack

       some helpful kitchen tools for canning


· Bring freshly prepared food to a boil and simmer two to five minutes. Loosely fill jars with the boiled food.

· Hot-packing is the preferred pack style for foods processed in a boiling-water canner. At first, the color of hot-packed foods may appear no better than that of raw-packed foods, but within a short storage period, both color and flavor of hot-packed foods will be superior.

· In raw-packing, jars are filled tightly with freshly prepared, unheated food. Some foods, especially fruit, will float in the jars. The trapped air may cause the fruit to discolor in as little as two to three months. Raw-packing is more suitable for vegetables processed in a pressure canner. With that being said, I cold pack mine.

· Whether food has been hot-packed or raw-packed, you should heat the juice, syrup or water added to the foods to boiling before adding it to the jars.


Headspace allows food to expand and forms a vacuum as jars cool.

Headspace gives food room to breathe    

The unfilled space in a jar between the food and the lid is called headspace. Leave one-fourth inch for jams and jellies, one-half inch for fruits and tomatoes to be processed in a boiling-water canner and from one inch to 1-1/4 inches in low-acid foods to be processed in a pressure canner. Headspace allows food to expand during processing and forms a vacuum as jars cool.

Mason jar with two-piece lid including a ring band and a metal flat with sealing compound.

Use the right jars and lids

Regular and wide-mouth, Mason-type, threaded jars with self-sealing lids are the best choice for home canning. They are available in one-half pint, pint, 1-1/2 pint, quart, and one-half gallon sizes. The regular jar mouth opening is about 2-3/8 inches. Wide-mouth jars have openings of about 3 inches, which makes them easier to fill and empty. Use half-gallon jars only for canning very acid juices. Jelly jars are available in eight-ounce and 12-ounce sizes.

With careful handling, Mason jars and screw bands may be reused many times. You will need to use new lids (flats) each time, however. After jars have cooled, remove screw bands. Wash and dry bands and store in a dry area. If left on stored jars, they become hard to remove and often rust, which makes them unsuitable for further use.

When you use jars and lids properly, the results are excellent seals and vacuums and little or no jar breakage.

You can use most commercial pint- and quart-size mayonnaise or salad dressing jars with new two-piece lids for canning acid foods in boiling-water canners. However, you should expect more seal failures and jar breakage. Don't use commercial jars in pressure canners — excessive breakage is a problem. Commercial jars with mouths that cannot be sealed with two- piece canning lids are not recommended for use in canning any food at home.

Show off canned foods with sparkling jars

Before every use, wash empty jars in hot water and detergent and rinse well by hand. Or, wash in a dishwasher. Unrinsed detergent may cause unnatural flavors and colors in home-canned food. Remove scale or hard-water film on jars by soaking jars several hours in a solution containing one cup of vinegar (5 percent acidity) per gallon of water. These washing methods do not sterilize jars.

Sterilizing jars

Sterilize jars to be used for jams, jellies and pickled products processed less than 10 minutes. Place empty jars right-side-up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to one inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 feet. If you live above 1,000 feet, boil for 11 minutes. Remove hot, sterilized jars one at a time and drain. Save the hot water for processing filled jars. Fill jars with food, adjust lids and process as directed.

Jars used for vegetables, meats and fruits to be processed in a pressure canner do not need to be sterilized. It is also unnecessary to sterilize jars for fruits, tomatoes and pickled or fermented foods that will be processed 10 minutes or longer in a boiling water canner.

Top it off with the right lid

The two-piece, self-sealing lid is recommended for home canning. It consists of a flat, metal lid held in place during processing by a metal screw band. The flat lid is crimped around the bottom edge to form a trough, which is filled with a colored gasket compound. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least five years from date of manufacture if stored in a cool, dry area. Older unused lids or improperly stored lids may fail to seal.

Buy only the quantity of lids you will use in a year. To ensure a good seal, carefully follow the manufacturer's directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented or deformed lids, or lids with gaps or other defects in the sealing gasket.

After filling jars with food, release air bubbles by inserting a flat, plastic spatula between the food and the jar. (Don't use a metal spatula or knife.) Slowly turn the jar and move the spatula up and down to allow air bubbles to escape. Adjust the headspace and clean the jar rim (sealing surface) with a clean, damp paper towel.

Place the lid, gasket down, onto the cleaned jar rim. Unclean jar-sealing surfaces may cause seal failures. Then fit the metal screw band over the flat lid. Follow the lid manufacturer's guidelines for tightening the jar lids properly.

Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum. If screw bands are too loose, liquid may escape from jars during processing, and seals may fail. If screw bands are too tight, air cannot vent during processing, and food will discolor during storage. Over tightening may also cause lids to buckle and jars to break, especially with raw-packed, pressure-processed food.

Canners put the pressure on

There are two main types of canners for home canning: boiling-water canners and pressure canners. Most hold seven-quart jars or eight to nine pint jars. Small pressure canners hold four quart jars; some large pressure canners hold 18 pint jars in two layers, but only seven quart jars. Never use pressure saucepans with smaller-volume capacities for canning.

You must process low-acid foods, like vegetables, meat, poultry and fish, in a pressure canner to prevent botulism, an often fatal type of food borne illness. Although pressure canners may also be used for processing some acid foods, such as fruits, boiling water canners are recommended for this purpose because they are faster.

Boiling-water canners

Boiling-water canners are made of aluminum or porcelain-covered steel. They have removable, perforated racks and fitted lids. The canner must be deep enough so that at least one inch of briskly boiling water will cover the tops of jars during processing. Boiling-water canners with ridged bottoms can be used only on a gas range. Boiling-water canners with flat bottoms can be used on either a gas or electric range. To ensure uniform processing of all jars with an electric range, the canner should be no more than four inches wider than the burner (meaning that when centered over the burner, the canner would overhang the burner by two inches all the way around).

Boiling-water canning step-by-step

· Fill the canner halfway with water.

· Preheat water to 140 degrees Fahrenheit for raw-packed foods and to 180 degrees Fahrenheit for hot-packed foods.

· Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; or fill the canner, one jar at a time, with a jar lifter.

· Add more boiling water, if needed, so the water level is at least one inch above jar tops. Do not pour directly on jar tops.

· Turn heat to its highest position until water boils vigorously.

· Set a timer for the minutes required for processing the food. Be sure to use correct time for your altitude.

· Cover the canner and lower the heat setting to maintain a gentle boil throughout the process schedule.

· Add more boiling water, if needed, to keep the water level at least one inch above the jars.

· When jars have been processed for the recommended time, turn off the heat and remove the canner lid. Wait five minutes before removing the jars

· Use a jar lifter to remove the jars, and place them on a towel. Leave at least one inch of space between the jars during cooling.

Allow time for a slow cool-down

When removing hot jars from a canner, do not retighten their lids. Retightening of hot lids may cut through the gasket and cause seal failures. Cool the jars at room temperature for 12 hours to 24 hours on towels or racks. The food level and liquid volume of raw-packed jars will be noticeably lower after cooling. Air is exhausted during processing and food shrinks. If a jar loses excessive liquid during processing, do not open it to add more liquid.

Testing jar seals

After cooling jars for 12 hours to 24 hours, remove the screw bands and test seals using one of these methods:

· Press the middle of the lid. If it springs up when released, the lid is not sealed.

· Tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a ringing, high-pitched sound. A dull sound means the lid is not sealed. Food touching the underside of the lid, however, will also cause a dull sound. Test seal by another method to make sure it is sealed.

· Hold the jar at eye level, and look across the lid. The lid should be concave (curved down slightly in the center). If the center of the lid is either flat or bulging, it may not be sealed.

Reprocessing unsealed jars

If a lid fails to seal, you must reprocess within 24 hours. Remove the lid, and check the jar-sealing surface for tiny nicks. If necessary, change the jar. Always use a new, properly prepared lid, and reprocess using the same processing time. The quality of reprocessed food is poor. Instead of reprocessing, unsealed jars of food can also be frozen if headspace is adjusted to 1-1/2 inches and food is in a freezer-safe container. Single, unsealed jars can be refrigerated and used within several days.

Storing canned foods

Tightly sealed, cooled jars are ready to be stored. Remove screw bands, wash the lid and jar to remove food residue, rinse and dry jars. Label and date jars, and store them in a clean, cool, dark, dry place — 50 degrees Fahrenheit to 70 degrees Fahrenheit is ideal. Do not store jars above 95 degrees Fahrenheit, or near hot pipes, a range, a furnace, in an uninsulated attic or in direct sunlight. Under conditions such as these, food will lose quality in a few weeks or months and may spoil. Dampness may corrode metal lids, break seals and allow recontamination and spoilage.

Freezing of canned foods will not cause spoilage unless jars become unsealed and recontaminated. Freezing and thawing will soften food, however. If you must store jars where they may freeze, wrap them in newspapers, place them in heavy cartons and cover with more newspapers and blankets.

PRESSURE CANNING

 This seems to be intimitating for some people.  Try it... it isn't that scarey.
The steam-pressure method is used for low-acid foods. Normally, the pressure given for low acid foods in canning guides is for weighted-gauge canners at altitudes at or below 1,000 feet above sea level. At altitudes of 1,001 feet of above, adjust the processing pressure according to the STEAM-PRESSURE CANNER chart for the type of steam-pressure canner being used.


USING PRESSURE CANNERS

WHY CHOOSE PRESSURE CANNING TO PRESERVE FOOD?

Pressure canning is a safe and economical method of preserving low acid foods which has been used for decades—especially by home gardeners and others interested in providing food storage for their families where quality control of the food is in ones’ own hands. Home food preservation also promotes a sense of personal satisfaction and accomplishment. Further, the guess-work is taken out of

being able to provide a safe food supply at home when guidelines for operating a pressure canner are followed exactly, scientifically tested/approved recipes are utilized, and high quality equipment, supplies and produce are used.

WHAT FOODS ARE TYPICALLY PROCESSED/PRESERVED USING A PRESSURE CANNER—AND WHY?

Low acid foods require a higher temperature when processing than can be reached by placing them in jars immersed by boiling water. To kill harmful bacteria (such as those associated with botulism) use of pressure canning ensures the safety of the preserved produce. Foods such as red meats, sea food, poultry, milk, and all fresh vegetables, with the exception of most tomatoes, fit into the low acid group since they have an acidity, or pH level, of 4.6 or higher. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240EF. This temperature can be reached only by creating steam under pressure.

BECOMING FAMILIAR WITH THE PARTS OF A PRESSURE CANNER

Older model pressure canners (made before 1970) were heavy-walled kettles with clamp-on or turn-on lids fitted with a dial-type gauges. A vent port, in the form of a petcock or counterweight, and a safety fuse were also present. Modern pressure canners are lightweight, thin-walled kettles and most have turn-on lids. They usually have a perforated metal rack or basket with handles, rubber gasket, a dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.

Note: When purchasing a used pressure canner, make certain all parts are accounted for and in good condition. It is nearly impossible to find replacement parts for older models.

SELECTING THE CORRECT PROCESSING TIME AND PRESSURE

To ensure the safety of food processed in the pressure canner, use processing times listed for scientifically-tested recipes (dated 1988 or later) and adjust for altitude using the chart above. Keep in mind that failing to follow proper processing times and pressure recommendations may result in spoiled food (mold, bacteria, and other microorganisms) and possibly fatal food poisoning. Don't let this scare you...I 've been canning for years without a problem.

STEPS FOR SUCCESSFUL STEAM PRESSURE

1. Put 2 –3 inches of hot water in canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.

2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.

3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes.

4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to jiggle/ rock.

5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. If the pressure reading goes below the recommended pressure, you must bring the pressure back up and start the timing process over again from the beginning.

6. When timed processing is completed, turn off the heat, remove canner from heat (if electric range), and let the canner “depressurize” at room temperature (dial needle moves back to “0" or no steam sounds when weight is gently nudged). Do not force-cool the canner. Releasing pressure from a partially opened vent or placing the canner under cool water will result in under-processing. It may also cause unsealed jars and loss of liquid from the jars. Quick-cooling can also warp the canner lid of older model canners.

7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.

8. Remove jars with a lifter, and place on towel or cooling rack, if desired. Do not set on a cold surface or expose to breezy conditions.

For those of you that prefer pictures:

ADDITIONAL SAFETY/OPERATING TIPS


Gauges: Check dial gauges for accuracy before use each year and replace if they read high by more than 1-2 pound pressure. Gauges may be checked at most county Cooperative Extension offices. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, it will be helpful to know the model number of your canner.

Gaskets: Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners and should be replaced. Keep gaskets clean between uses. A lid which is difficult to remove after cooling may indicate a gummy, or dry gasket and is reason to replace it.

Sources: Adapted from information in the USDA Complete Guide to Home Canning and Ball Blue Book, Guide to Home Canning, Freezing & Dehydration.

There are many books available to help or call me for help.

Chicken Rice Soup!
      Another Dry soup mix for your storage.

Soup Ingredients:
1 1/2 cups Long Grain White Rice
3/4 cup Chicken Flavored Bouillon Granules
1 Tbsp. Dried Tarragon
2 Tbsp. Dried Parsley Flakes
2 Tbsp. Dried Minced Onion

Cooking Ingredients:
18 Cups Water
1 1/2 Tbsp. Butter
1 can Cooked Chopped Chicken or
1 cup Cooked Cubed Chicken

Bottled Soup Mixes are a great option for your 3 Month Supply. They are easy to store, easy to rotate and easy to make!

Here's a label for your jars:

Have fun making your storage grow!!

SPROUTING LIDS

Jane is taking orders for these sprouting lids. They are $7.40 for the 3 of them. Call her to place your order 801 546-0303.

Dehydrating Your own Food

DEHYDRATING FOOD


Food drying, also called food dehydration, is the process of removing water from food, thus inhibiting the growth of microorganisms (enzymes) and bacteria by the circulation of hot, dry air through the food. Removing water from food is the easiest, cheapest, and, in my opinion, the most appropriate method of food preservation.

Food drying is not difficult. It means less work, not more. And the benefits are many. Your dehydrator heats the air inside the unit; it dries and circulates the air so that it absorbs the water in the food placed in the drying chamber. The temperature of the air is low enough to dry the food, not cook it. It is as simple as that.

Benefits of food drying

save money. Keep in mind that food drying is a one-time cost. Canned foods, once opened, must be used promptly, but containers of dried foods can be repeatedly opened, ingredients removed or added, and closed again with no deleterious effects on the contents

reap the rewards of your own garden and of both locally grown and regionally grown produce, because you can keep up with abundant seasonal harvests. There is a movement now away from the importation of foodstuffs, not so much because of safety considerations but because of an increasing awareness of the importance of self-sufficiency when it comes to one's own food supply.
feed family and friends safer, pesticide-and chemical-free foods because you control what you are drying.

create a food supply which, in a financial crisis or when a natural disaster strikes, can be like money in the bank

take advantage of supermarket specials and the savings they offer. Food drying is a form of creative recycling. In drying your own foods, you are cutting down on packaging; wait until you see how little storage space you will need. You can store 20 to 25 dried bell peppers in a 1-quart jar; 16 to 20 dried tomatoes in a 1-quart jar.
control the quality of the food I eat whether I am at home or backpacking in the wilderness. Dried foods are tasty, nutritious, lightweight, easy to prepare, easy to carry, and easy to use.

Pineapple, Cinamon Apples, Strawberries, Bananas

Questions?

What does dehydrated food look like?
Many foods are a little darker in color, more fragrant, and sweeter in taste.  If you were at the forum you got to see some, taste some and you would know.

Does drying affect the nutritional value of foods?
Dehydration only minimally affects the nutritional value of foods, especially when the process takes place in your own home. When you dry foods at home under gentle conditions (correct temperature and a reasonable amount of drying time), you produce a high-quality product. Compared with canning and freezing, both of which involve extreme temperatures, food drying is the least damaging form of food preservation.
Here are some specifics:

· Vitamin A is retained during the drying process. Because vitamin A is light sensitive, foods that contain it-like carrots, bell peppers, mangoes-should be stored in a dark place.

· Some vitamin C is lost during the drying process because vitamin C is an air-soluble nutrient and food drying is an air-based process. When a food is sliced and its cells are cut, the surfaces that are exposed to air lose some vitamin C content.

· The caloric value of a fresh food stays the same when it is dried, although some dried foods, fruits for example, taste sweeter because the water has been removed and the sugar is concentrated.

· Dried fruits and vegetables are high in fiber and carbohydrates, neither of which is affected by drying.

· Dried fruits and vegetables are naturally low in fat. Minerals available in certain fresh fruits-such as potassium, sodium, magnesium, and so on-are also not altered when the fruit is dried.

How safe to eat is dried food?
In comparison with foods preserved by other methods, like canning, it is quite safe. Botulism is feared in canning because the bacteria that cause it thrive in a liquid environment. Botulism could only occur with a dried food that had been rehydrated, then left unattended long enough for bacteria to grow.
Mold may form on dried food if it was not dehydrated long enough or if the container it was stored in had moisture in it. If you see or smell mold, all the food in that container must be discarded.
Remember that the organisms that cause food spoilage, mold, yeast, bacteria-are always present in the air, water, and soil. It is important to observe sanitary precautions at all stages of the drying process.
As to the safety of drying meats, the latest word from food-science researchers at the University of Wisconsin in Madison is that microorganisms are effectively killed when the internal temperature of meat reaches 145°F for 45 minutes; or 167°F for 20 minutes; or 200°F for 15 minutes. This means that the internal temperature of the meat must remain steady for the designated amount of time, which is not the same as putting meat in a 200°F oven for 15 minutes. If your food dehydrator does not reach a temperature of 145°F or if its temperature control is inaccurate, then transfer the food to a preheated 200°F oven for a minimum of 20 minutes to eliminate safety concerns

Is it necessary to pre-treat foods before drying them?
Pretreatment is not necessary for successful drying, but it can enhance the color, flavor, and texture of certain foods. Pretreatment options include dipping, blanching, marinating, and sulfuring. Pretreatment affects the enzymes, a group of special proteins that cause chemical reactions-ripening and eventual spoilage-and determine the color, texture, flavor, and aroma of certain foods. I don’t pre-treat any of the food that I dehydrate. The microorganisms that cause spoilage need moisture to live and reproduce. Drying foods above 140°F halts enzyme activity. Foods also contain simple yeasts, molds, and bacteria, all of which can cause deterioration. Again, reducing the moisture content of food inhibits their growth. When dried, vegetables contain only about 3 percent moisture, and fruits, depending upon sugar content, up to 15 percent water.

What is sulfuring?
In the most simple definition, sulfuring helps to preserve the color of some dried foods, like apricots. Fumes from burning sulfur or gaseous sulfur dioxide penetrate the surfaces of foods before they are dried. I do not sulfur the foods I dry. I like them as natural as possible without chemicals. I do not believe that it is necessary when drying foods in an electric food dehydrator.

What foods can be dried?
You can dry fruits, vegetables, meats, fish, herbs, flowers, and much more, including frozen and canned foods. In fact, you can dry almost anything that contains water--items you may never have considered, such as watermelon.

Here are some other ideas that will keep your dehydrator in constant use:

· Use it to revive limp potato chips or soggy popcorn.
· Dry leftover bread to make crumbs and croutons.
· Instead of draping homemade noodles to dry all over the kitchen and dining room,     drythem in your dehydrator.
· Make your own bagel chips by seasoning thinly sliced bagels with garlic, onion powder, or cinnamon sugar, then drying them until crisp in your dehydrator.

How long does it take to dry food?
This is the question I am asked most frequently and it is the hardest one to answer because many factors affect drying time:
- The water content in the food
- The sugar content in the food
- The size of the piece of food
- The amount of air circulation when the food is dried
- The level of humidity in the air entering the dehydrator
- The air temperature inside the dehydrator.
- Last and most important, the type of dehydrator you are using will affect the time needed to dry food.

The lower the air temperature inside the dehydrator, the longer the drying time. Raising the temperature in the unit will increase the amount of water removed from the food and decrease the length of time it will take to dry. The temperature should be high enough to draw the moisture from the food but not high enough to cook it. Temperatures that are too low may cause food to spoil; temperatures that are too high may cause the surface area of the food to harden and prevent moisture from escaping.

The three food categories -meats and fish, fruits and vegetables, and herbs- require different drying temperatures: Meats and Fish: 145°F and above Fruits and Vegetables: 130°F to 140°F Herbs and flowers: 100°F to 110°F

Will flavors mingle if I dry different foods at the same time?
In my experience, the answer is no, although I do not recommend drying pears and onions at the same time! If you combine foods that are in the same category -fruits with other fruits, vegetables with other vegetables- each retains its own flavor.

How can you know when foods are dry?
The best way of finding out if a food is dry is to touch it. It will feel sticky, moist, leathery, or hard. When touching foods for dryness, remember that they feel softer when they are warm. Therefore, always let the food cool for a few moments - I remove a piece of the food from the dehydrator let it set a few minutes and then test it. If you are not sure if an item is sufficiently dry, it is better to over dry it somewhat than to under dry it. However, know that foods that are over dried in some dehydrators may turn brown and become brittle. They are still good to eat.

How do you store dried foods?
Moisture is the enemy of dried foods. Dried foods exposed to the air absorb the moisture in the air and become limp. Always store dried foods in airtight containers and label the contents. Store the containers in a dry, dark place with a moderate temperature. Remember to store any dried food containing vitamin A away from direct light. I put mine in canning jars with an oxygen absorber if I am going to store it for long. Then keep them in a dark, cool, dry place.

How long can dried foods be stored?
For optimum quality, dried fruits and vegetables should be replaced annually. Our ancestors may have kept dried meats for long periods of time without benefit of refrigeration, same with fruits and vegetables. They will keep in good conditions for years. Follow the rule of first in/first out and be sure to rotate the containers on the shelf so that you use the oldest dried foods first.

Carrots, 10 # bag of Potatoes, tomatoes, 5# corn, 5# peas (before drying)


How to dry your own fruits, vegetables and other foods

Dehydration is an alternative to canning (called "bottling" also) and freezing fruits and vegetables. If you have a surplus of fruits or vegetables from your garden, but lack the canning equipment or freezer space, drying may be the right method for you! There is no freezer running either. In an emergency we may not have electicity.

Food Drying Principles
Dehydrating your own produce does require time and some knowledge of food drying principles.

Preparation
Select the best fruit and vegetables! As with canning and freezing, dehydrated foods are only as good as the fresh fruit or vegetables. When selecting fruits and vegetables for dehydration, choose ones that are ripe, unbruised and at peak-eating quality. The less quality foods can be used for fruit leather.

Prepare foods to be dehydrated as you want them to be served. Apples, for example, may be sliced, cut into rings, or pureed for fruit leather.

Keep pieces uniform in size and thickness for even drying . Slices cut 1/8 to 1/4-inch in thickness will dry more quickly than thicker pieces.

Some foods should be washed before drying. Foods such as herbs, berries and seedless grapes need only be washed before dehydrating.

During Drying
Select the drying method and equipment that is right for you. Foods can be dried in a conventional oven, a commercial dehydrator, or in the sun. Drying times vary with the method and foods chosen. Be sure to read the instructions with your dehydrator.

Maintain 130F to 140F with circulating air: Remove enough moisture as quickly as possible to prevent spoilage. A drying temperature of 130 degrees F to 140 degrees F allows moisture to be removed quickly without adversely affecting food's texture, color, flavor and nutritive value. If the initial temperature is lower, or air circulation is insufficient, foods may undergo undesirable microbiological changes before drying adequately. If the temperature is higher, or humidity too low, nutrients can be lost or moisture may be removed too quickly from the product's outer surface. This causes the outer surface to harden and prevents moisture in the inner tissues from escaping. When testing for sufficient dryness, cool foods before testing.

Know when your food is dry: Some foods are more pliable when cool than warm. Foods should be pliable and leathery, or hard and brittle when sufficiently dried. Some vegetables actually shatter if hit with a hammer. At this stage, they should contain about 10 percent moisture. Because they are so dry, vegetables do not need conditioning like fruits.

After Drying
Take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for a few days.  Open and check to make sure moisture hasn't re-appeared. If it has put the food back on the drier for more time.

Packaging the dried foods
Seal the dried food: Dried foods are susceptible to insect contamination and re-absorption of moisture and must be properly packaged and stored immediately. First, cool completely. Warm food causes sweating which could provide enough moisture for mold to grow. Package dehydrated foods in tightly sealed containers, such as moisture-proof freezer containers, or dark scalded (sterilized) glass jars.

Choose the right containers: Glass jars, metal cans or boxes with tight fitted lids or moisture-vapor resistant freezer cartons make good containers for storing dried foods. .

Pack as tightly as possible without crushing.

Pack food in amounts that will be used in a recipe. Every time a package is re-opened, the food is exposed to air and moisture that will lower the quality of the food.

Beef Jerky

Storing the dried foods
Store in a cool, dark, dry place. Food quality is affected by heat. The storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Vegetables have about half the shelf-life of fruits. Check dried foods frequently during storage to see if they are still dry. Foods that are packaged seemingly "bone dry" can spoil if moisture is reabsorbed during storage. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.

I use the Excalibur Dehydrator.  After using some others I believe this to be the best one.  If you want to know more about why I feel that way just ask. If you want a good deal on an Excalibur go to http://www.excaliburdehydrator.com/.  look for the green box that sez:

Click on it and order your dehydrator.  You get the full 10 year warranty and a good price too!

ANOTHER USE FOR "MAGIC MIX"

(Magic Mix is in a post below, check it out for the recipe. It is the March 6th post)

Rigitoni with Cream Sauce and Spinach

Just add canned or dried mushrooms, and fresh, dried, or frozen spinach. The noodles of course.
I added walnuts and cooked bacon bits to finish it off!

Serve with some grated Parmesan Cheese.

(This is one of those dishes that everyone always asks you for the recipe after they taste it, because it's AMAZING!)

Enjoy!

SPROUTING FOR VITAMIN C

Last week in the gardening forum we talked about the importance of having Vitamin C in our bodies to prevent scurvy, a disease that comes from lack of vitamin C. It will cause death in 3 months. If we can't grow a garden for whatever reason we still need our vitamin C.  Sprouting is a easy way to provide this for ourselves. It is easy, doesn't take much time, and is a great emergency food. Best of all it tastes good, as those that attended the forum found out by tasting many samples of sprouts.

There are different types of sprouts. They are the leafy sprouts, grainy sprouts, nutty sprouts and beany sprouts. We will touch on all four.
Leafy: These can be used instead of lettuce as a salad base. The seeds for these are alfalfa, brocolli, radish, clover, onion.
Grainy:  These are used for grain salads,cereals, or pulses. Grains used for this purpose are wheat, oat grouts (not rolled), barley, rye, kamut, corn, buckwheat, and quinoa.
Nutty: Nuts are an excellent source of  complete protein, minerals, and natural fats. Use raw, un-roasted nuts, un-salted also. Almonds, pecans, walnuts, filbert, cashews and sunflower seeds are good choices.
Beany:  Raw beans are not recommended to eat, they can cause long-term digestive problems.  Bean sprouts can be used but don't over do it. Some beans are OK to use however.  These are mung beans,garbanzos, chick peas, lentils, & peas.

To prepared these seeds & beans for sprouting: Soak the seeds in a jar, cloth bag or whatever you wish for 8 hours or overnight. Rinse the beans 3-4 times and drain thoughly. Keep the jar on its side on your kitchen counter or other convienent place. Rinse 2-3 times daily for 24-36 hours.  Mix with fruit, vegetables, nuts, etc.  And Enjoy!!  I use one cup of each grain everytime I make them using rye, buckwheat, barley, kamut, & oats. This will over fill your 1/2 gal jar in a day of sprouting.  So put some in another jar to finish or just use 4 types of grain for a fit into the 1/2 gal jar.

The only difference to this is with the leafy sprouts.  After soaking for 8 hours, drain and put them in a dark place, but rinse 2-3 times a day as above. After 4 days of doing this take them out of the dark and into the light.  They will turn green and be about 1-2 inches long.  The are about ready to eat at this point. They can be used as a salad base, in sandwiches or any way you want to use them.    Jane sprouts about 2 T at a time and that fills a 1/2 gallon jar.

For nuts: simply soak for 8 hours and drain. Use in salads, pulses, and cereals.

If you have questions call Jane Jensen 801 546 0303.

 Gardening to Supplement our Storage

If the snow will ever go away we can start our gardens. We can grow alot in a small garden. The biggest reason to have a garden is to get fresh produce which can save our lives.  All fruit & vegetables have Vitamin C in them.  We need this to not get scurvy which is a deadly disease.  The sailors of long ago would die of scurvy because they didn't understand that they needed Vitamin C.   It only took 3 months of no Vitamin C. If we have a garden we can eat out of it for at least 6 months of the year.  You don't have to dehydrate, freeze, bottle, steam, cook or anything.  Just eat! Of  course if you have more than you can eat the rest can be stored for future use.

To have a garden you need soil, sun, water and seeds.  That's all.   We can plant your cold weather crops now.  These are peas, carrots, brocolli, onions, lettuce, chard, kale, and radish.
After May 10th you can plant your warm crops like tomatoes, peppers, melons, squash, beans, cucumbers, etc.
If you need help or have a question call Jane Jensen @ 801 546 0303 she'll be glad to help.

            Sun Dried Tomato and Penne Soup Mix:

2 cups Penne Pasta                  
Dried Tomatoes
Dried Mushrooms                        
¼ cup Parsley Flakes                     
1 ½ tsp. Dried Crushed Thyme       
½ tsp. Dried Crushed Red Pepper   
Salt and Pepper                            
1 Tbsp. Dried Minced Garlic
1 ½ tsp. Dried Minced Basil
Vegetable Broth Powder
Dried Green Beans
¼ cup Onion Flakes
Combine all ingredients in large jar or vacuum seal bag with an oxy-pack.

Attach Tag:

1 Jar Sun Dried Tomato and Penne Soup Mix
8 cups Water

Good with a little freeze-dried sausage. Combine all except beans in large saucepot. Soak beans for 1 hour. Bring to to a boil, reduce heat, cover and simmer.