,canning1 ,freezing1 ,storing ,garden ,produce ,united ,states ,department of ,agriculture ,agriculture ,information ,bulletin #daj ,this is a reprint of ,part #d from the #aigg ,yearbook of ,agriculture1 ,gardening for ,food and ,fun4 ,the ,yearbook may be purchased at government bookstores or ordered from the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 ,original page numbers from the entire book are used in this reprint4 ,contents ,part #d ,home ,food ,preservation ,the ,whys of ,food ,preservation #bih ,how to ,minimize ,quality ,losses #cjd ,economics of ,home ,food ,preservation1 or ,is ,do-,it-,yourself ,back to ,stay8 #caj ,beginner's ,guide to ,home ,canning #cac ,a ,primer on ,home ,freezing for the ,beginner #cbj ,pressure ,canners1 ,vital for ,low-,acid ,foods #cbc ,home ,canning of ,fruits and ,vegetables #cbh ,freezing ,your ,garden's ,harvest #ccd ,jellies1 ,jams1 ,marmalades1 ,preserves #cdj ,pickles1 ,relishes ,add ,zip and ,zest #cde ,wine ,making 7with a note on vinegar7 #cej ,home ,drying of ,fruits and ,vegetables #cef ,storage of ,home-,preserved ,foods #cfa ,storing ,fresh ,fruit and ,vegetables #cfe ,resurgence of ,community ,canneries #cgb ,questions and ,answers on ,food ,preservation #cgh ,food ,preservation ,glossary #chc ,issued in ,december #aigg ,,part #d ,home ,food ,preservation ,illustration3 ,fresh and preserved foods ,the ,whys of ,food ,preservation by ,edmund ,a4 ,zottola and ,isabel ,d4 ,wolf#a ,the telephone rings in a county ,extension office4 ,a harried voice says1 ,my garden is growing more than my family can eat1 what shall ,i do with it8 ,how can ,i keep it from spoiling8 ,how many times during the gardening season is this scenario repeated in an ,extension office8 ,too often to count6 ,the answers to these questions are readily available in the many bulletins1 folders1 and leaflets on food preservation available from county1 ,state1 and ,federal ,extension agencies4 ,the publications tell how to preserve food safely and wholesomely1 but do little else to explain why directions must be followed precisely4 ,let's take a look at the whys4 ,to understand food preservation1 first consider the sources4 ,home garden food comes from plants3 sources of raw food are living1 biological entities1 continuing to metabolize after they are harvested4 ,plants also provide a source of food for micro-organisms which can grow on or in them1 spoiling food before it can be eaten4 ,the primary objective of food preservation is to prevent food spoilage by preserving food until it can be used by people4 ,historically1 food preservation and processing assured a food supply and prevented starvation4 ,this is probably the major reason why food is processed today in many developing countries4 ,in the ,united ,states1 however1 affluence and a plentiful food supply now influence the reasons for food preservation4 ,today1 ,americans live many miles from rural areas where food is produced4 ,consequently1 food must be preserved to assure the nonfarm population an adequate supply4 ,our people want a food supply that is safe1 high in quality and appearance1 adequate nutritionally1 and reasonably priced4 ,many consumers try to obtain these food attributes by returning to the old ways of growing and preserving food themselves4 ,to understand food preservation1 let's look at five causes of food spoilage or deterioration 7four are biological1 the fifth physical or mechanical73 7#a7 ,the primary cause of food spoilage in the ,united ,states is microbiological4 ,micro-organisms are small living organisms such as yeast1 molds1 or bacteria4 ,they are the chief causes of microbial spoilage4 ,related to microbiological spoilage of food and also a concern in food preservation is microbiological food-borne disease4 ,there are two types4 ,salmonellosis is an example of a food infection where food may not support growth of the micro-organisms but merely serves to transfer it from the source to the human host4 ,in the second type1 the micro-organism grows in the food and produces a poison or toxin which when eaten1 causes illness symptoms4 ,staphylococcal food poisoning is the most common of the second type in the ,,us4 ,severity of the major types of food-borne disease in the ,united ,states varies from the finality of botulism to the mild discomforts of ,clostridium perfringens food poisoning4 ,food preservation techniques1 followed precisely1 prevent food-borne disease4 7#b7 ,the second cause of food spoilage is vermin such as rodents1 rats1 mice and insects that attack the food and eat or contaminate it before humans can use it4 ,these vermin ruin millions of pounds of food each year4 ,illustration3 ,,what ,,else ,,can ,,we ,,do ,,with ,,tomatoes866 7#c7 ,have you noticed how an apple1 left at room temperature1 eventually gets soft1 wrinkles1 and dries out8 ,this spoilage is called senescence3 an aging process caused by continued respiration of the apple1 eventually making it useless as food4 ,other foods also spoil this way4 7#d7 ,related to senescence is chemical deterioration of food4 ,the development of rancid flavor in high fat-containing foods is a chemical reaction which brings about an undesirable change4 ,loss of color or bleaching and loss of vitamins1 while food is stored1 are chemical deteriorations that can be controlled with proper preservation methods4 ,both senescence and chemical deterioration are conveyed by organic compounds called enzymes4 ,these enzymes are produced by all living organisms and their function is to speed up or cause the metabolic reaction necessary for the organism's continued existence4 ,the enzymes will continue to act after the plant is harvested1 and bring about deterioration of the food unless controlled or destroyed4 ,preservation methods have been developed to control or destroy these organic catalysts4 7#e7 ,the last cause of food spoilage concerns food handling4 ,physical or mechanical damage to the food causes bruising1 crushing1 cutting1 and wilting or water loss4 ,these mechanical defects1 besides detracting from the food's appearance1 allow easier entry of micro-organisms1 insects1 and other vermin to cause spoilage and aging4 ,food preservation processes have been developed to slow down1 prevent1 or stop completely these processes of food spoilage4 ,an inherent part of food preservation is the package containing the food before or after processing4 ,packaging provides a convenient method of handling food1 prevents contamination during and after processing1 bars vermin infestation1 supplies a container for storage1 and is a necessary part of preservation4 ,an example would be a mason jar with proper seal for pickling4 ,what are the major methods available for home preservation of food8 ,how are they carried out8 ,why do they prevent spoilage1 food-borne disease1 and give desired attributes of safety1 quality1 appearance1 nutrition1 and economy8 ,the economics of food preservation will be developed in a subsequent chapter4 ,let's explore the following available methods for home preservation of food3 --,control of temperature of the food1 heat or cool --,control of the food's acid content --,control of moisture content of the food ,the major method used for home preservation of food is temperature control4 ,this includes canning with a pressure canner or a boiling water bath1 blanching food before freezing1 refrigerating food1 and freezing it4 ,micro-organisms which cause disease and food spoilage are sensitive to environment temperature variations4 ,by increasing the food's temperature1 micro-organisms are destroyed4 ,when the temperature is decreased1 their growth is inhibited4 ,let's look at the temperature scale illustration and see how temperature affects micro-organisms4 ,to prevent growth of micro-organisms in food and subsequent microbial spoilage1 food must be kept out of the temperature range that allows growth4 ,this is most commonly achieved by refrigerating or freezing4 ,refrigeration slows down or stops microbial spoilage4 ,freezing stops it completely4 ,illustration3 ,,effect ,,of ,,temperature ,,on ,,micro-,,organisms ,degrees ,fahrenheit #bbe spore-forming bacteria killed #bbj-bej proper canning temperatures 7low acid foods7 #bab water boils2 pressure canner needed to obtain temperatures above boiling #agj-baj non-spore-forming bacteria1 yeasts1 and molds killed #abj-adj some bacteria can grow #ih4f body temperature #gj-hj room temperatures may fall in this range #fj-abj ,,danger ,,zone most bacteria1 including food-poisoning types1 grow rapidly over this temperature range #cb water freezes #cj-fj cold-tolerant bacteria1 yeasts and molds grow #j no microbial growth ,enzymatic activity1 while slowed down by freezing1 is not stopped in many vegetables and these enzymes must be destroyed by blanching the vegetables before freezing to prevent enzymatic deterioration4 ,successful preservation by freezing must deactivate any enzymes that might be in the food as well as rapidly lower the food temperature to below freezing to stop microbial activity4 ,freezer burn1 a common problem with frozen foods1 comes from improper packaging4 ,food moisture is lost in freezer burn1 which results in undesirable flavor and texture changes4 ,freezer burn can be controlled by proper packaging1 proper storing temperature1 and avoiding long-term storage4 ,refrigeration or storage above freezing1 but below room temperature1 preserves food for days and sometimes weeks4 ,refrigerated storage slows down activities of enzymes in the food and reduces metabolism of the contaminating micro-organisms4 ,preservation of food by reduced temperature1 refrigeration1 or freezing is achieved because enzyme activity and microbial deterioration are slowed down or stopped4 ,increasing the temperature of food to achieve preservation also results in destruction of the micro-organisms that produce spoilage and disease4 ,time and temperature regulate this preservation4 ,theoretically1 since food will be stored at temperatures which will allow most microbes to grow1 the ideal heat treatment needed to preserve the food would be one that completely sterilizes the food1 that is1 kills all attendant micro-organisms4 ,to achieve complete sterilization1 for example1 every particle of food in a jar must reach the required temperature and be held there long enough to destroy all micro-organisms4 ,heat ,transfer ,the time required for heat to penetrate to the center of the food in a container 7the slowest heating point7 is extremely important4 ,heat is transferred through food in containers by two mechanisms3 conduction and convection4 ,the mechanism involved depends on the consistency and amount of liquid in the food4 ,the heat penetration rate is also influenced by size of the container1 type of heating medium 7wet steam vs4 dry air71 ratio of solid to liquid1 kind and size of solid material in container1 amount of fat1 and amount of salt and sugar4 ,for example1 pumpkin or squash can be home canned in two forms3 strained or cubed4 ,university of ,minnesota research has shown that the time required for the center of a pint jar of strained squash 7which heats by conduction7 to reach sterilization temperature is three to four times as long as for a pint jar of cubed squash 7which heats by convection74 ,the same is true of creamed corn 7heats by conduction7 and whole kernel corn 7heats by convection74 ,methods and recipes recommended by ,extension agencies take into account all of these factors and must be followed precisely to assure a safe and wholesome product4 ,why is it necessary to heat-process pint jars of string beans at #bdj ,f for #bj minutes in a pressure canner when tomatoes can be successfully heat-processed in a boiling water bath8 ,this brings up the second method of preserving food at home1 controlling the food's acid content4 ,this method is most commonly used in combination with heat processing4 ,most foods contain naturally occurring organic acids4 ,some foods contain more of these acids and are called acid or high acid foods4 ,these organic acids have the ability to limit1 inhibit1 or prevent the growth of many of the micro-organisms producing spoilage and disease4 ,the degree of inhibition is related to the amount of acid present4 ,a method used for measuring acid content is called p,h4 ,a measure of p,h is a determination of the hydrogen ion concentration which reflects the amount of acid or alkali present in the system4 ,a scale from #j to #ad is used4 ,a p,h of #g is considered neutral1 above #g alkaline1 below #g acidic4 ,very few foods have a p,h above #g4 ,the classification of foods in the acid range below #g is extremely important4 ,above p,h #d4f most of the spoilage type micro-organisms can grow1 as well as the dreaded ,clostridium botulinum 7see discussion following on botulism74 ,in foods with a p,h greater than #d4f1 it is necessary to heat-process the food at temperatures above boiling to obtain the desired level of sterility4 ,there are some types of bacteria that produce entities called endospores or spores which are extremely resistant to environmental stresses4 ,they are a means of assuring survival in bacteria1 although not themselves a reproductive mechanism4 ,one growing or vegetative cell will produce one spore1 which under proper growth conditions will germinate and produce one cell4 ,this one cell continues to grow and can produce millions of bacterial cells4 ,destruction of the resistant spore necessitates the use of temperatures above that of boiling water 7#bab ,f74 ,,botulism4 ,one of the most notorious of the spore-forming bacteria is ,clostridium botulinum4 ,when growing in food this bacteria can produce a deadly poison which causes botulism1 a deadly illness4 ,the mortality rate is #ef percent4 ,this bacteria and its spore are present in soil throughout the world and as a result contaminates most of the food we eat4 ,but the spore only germinates and grows where there is suitable food1 no air1 and a p,h above #d4f4 ,these conditions exist in canned low acid foods4 ,to assure botulism-free home-canned foods1 it is absolutely essential that low-acid foods be canned in a pressure canner at temperatures above #bab ,f4 ,the poison produced by this bacteria is one of the most potent poisons known to humans4 ,it has been estimated that #a cup 7#h ounces7 is sufficient to kill all the humans on earth4 ,it is not something to take chances about4 ,all home canning procedures recommended by ,federal and ,state ,extension agencies are adequate to destroy this dreaded spore-forming bacteria4 ,illustration3 p,h ,,value ,,of ,,various ,,foods ,high ,acid #b4i plums #c4j gooseberries #c4b dill pickles1 apricots #c4c apples1 blackberries #c4d sour cherries1 peaches #c4e kraut1 raspberries #c4g blueberries #c4h sweet cherries #c4i pears #d4c tomatoes #d4f -------- ,low ,acid #d4h okra #e4j pumpkins1 carrots #e4a turnips #e4b beets1 string beans #e4d sweet potatoes #e4e spinach1 asparagus #e4f baked beans #e4g red kidney beans #e4i lima beans #f4j succotash #f4b peas #f4c corn #g4j hominy1 ripe olives ,commercial canneries1 which are regulated by the ,food and ,drug ,administration1 use similar processes to assure safe canned foods4 ,in the past #ej years1 #ge percent of the reported cases of botulism in the ,united ,states have been caused by home-canned food while less than #aj percent have been caused by commercially canned food4 ,if proper home-canning procedures are followed1 botulism from this source could virtually be eliminated as a cause of death in the ,,us4 ,on the lower side of p,h #d4f1 acid content of the food will prevent growth of ,clostridium botulinum and most of the other spore-forming bacteria4 ,thus1 these foods can be preserved by using a lower heat treatment4 ,the most common types of spoilage micro-organisms associated with acid foods are yeasts and molds4 ,these organisms are acid-tolerant and can grow in an acid environment4 ,they are killed at a lower temperature than spore-forming bacteria4 ,acid foods only need a heat treatment in a boiling water bath for a specified time to destroy the microbes present4 ,fermentation ,preservation of food by controlling the acid content can be achieved in two ways4 ,one is to naturally ferment the food--turning cabbage into sauerkraut4 ,the other is to add an organic acid to the food to reduce the p,h--adding vinegar to cucumbers to make pickles4 ,some foods such as berries and fruits naturally contain enough organic acids so their p,h is below #d4f1 and preservation of these foods requires only a boiling water bath heat treatment or freezing4 ,in a natural fermentation1 lactic acid bacteria convert fermentable carbohydrates in the food to lactic acid4 ,in this way the p,h is reduced and most bacterial growth inhibited4 ,when cabbage is fermented to sauerkraut1 the cabbage's p,h is reduced from p,h #f4h during the fermentation to less than #c4e4 ,cucumbers can also be fermented to pickles by a similar process2 however1 most pickles are made by direct acidification of the cucumbers4 ,direct acidification1 that is1 adding vinegar which contains #d to #e percent acetic acid1 is the most common method of making cucumber pickles in the ,united ,states4 ,it is easier1 quicker1 and foolproof4 ,often the natural fermentation will go astray4 ,other undesirable microbes may grow1 bringing unwanted changes in the food3 spoiling rather than preserving4 ,other foods made by fermentation include wine4 ,regardless of the method used to control the p,h of food1 to successfully preserve food by this method it is absolutely essential to heat-process or freeze to prevent spoilage by yeasts and molds4 ,an example of spoilage in cucumber pickles not heat-treated after acidification is the development of cloudiness and bubbling4 ,this common spoilage is caused by microbes that would be destroyed by heat processing4 ,drying ,control of the moisture content of food is one of the oldest preservation methods4 ,removal of water from the food prevents growth of most microbes and slows down enzymatic deterioration4 ,water removal from food can have several forms4 ,the oldest and most primitive method for removing water is sun drying1 which requires long hot days with low humidity to dry food evenly and quickly4 ,over-drying and uneven drying will result in nutrient destruction1 microbial growth1 and other undesirable changes4 ,drying of food in the home can be done and a later chapter tells how4 ,water activity or availability of water in foods can also be controlled by adding compounds to the food which tie up the water chemically1 making it unavailable for use in an enzymatic reaction or for use by the micro-organisms4 ,the two most common home ingredients used in this way are sugar and salt4 ,in making fruit preserves1 the high sugar content ties up the water and helps prevent growth of many micro-organisms4 ,methods used for preserving food in the home are combinations of the basic techniques discussed here4 ,make certain the recipe you follow is from a reliable source4 ,follow it precisely and be assured of a safe and wholesome food supply4 ,how to ,minimize ,quality ,losses by ,gerald ,d4 ,kuhn and ,louise ,w4 ,hamilton#b ,all methods of preserving food will alter1 if not lower1 the quality of fresh fruits and vegetables1 but these changes can be minimized4 ,for practical understanding of how to minimize quality changes you need to know something about3 7#a7 natural differences in raw food1 7#b7 natural causes of quality deterioration1 and 7#c7 how various food handling1 preparation1 packaging and storage techniques and conditions affect quality retention4 ,because of insufficient research information on home preserved foods1 some research findings of commercially processed food have been used to foster an increased awareness of factors affecting the quality of home preserved food4 ,natural differences in quality and nutrient content in raw food often exceed losses caused by preserving food4 ,extreme variations 7tenfold or more7 in vitamin ,a and ,c content have been found in some fruits and vegetables4 ,these natural differences are known to be caused singly or collectively by differences between varieties1 climate changes between seasons in the same region1 and between regions in the same year4 ,they are also influenced by some cultural practices1 and maturity of crops at harvest4 ,because of color1 texture and especially flavor qualities1 some varieties are more suited for canning2 others are more suitable for freezing4 ,few varieties possess the all-purpose criteria needed to preserve them as either high-quality canned or frozen products4 ,there is no single1 ideal maturity for harvesting or preserving fruits and vegetables4 ,obviously1 the quality of canned or frozen products made from any maturity other than ideal for that specific commodity lacks the ultimate potential of satisfaction for eating4 ,three natural causes account for most quality changes in freshly harvested fruits and vegetables--respiration1 enzymes and oxygen4 ,their effects generally increase with the time between harvest and preservation1 and at higher temperatures4 ,freshly harvested fruits and vegetables are living organisms4 ,they are sustained by cellular reactions known as respiration1 in which native enzymes use oxygen and components in food and give off heat1 water and carbon dioxide4 ,the energy needed to sustain respiration is obtained from a storehouse of natural components in food4 ,as a result1 natural flavors and vitamins are diminished1 sugars and sometimes acids decrease1 and texture may soften4 ,the speed of respiration and the onset of its effects differs among various fruits and vegetables1 and is generally lowered by refrigerator temperatures4 ,besides enzymes relating to respiration1 fruits and vegetables sometimes contain other cellular enzymes associated with reducing food quality4 ,these enzymes act with oxygen to cause rapid discoloration of bruised1 peeled and sliced tissue2 oxidation of flavors1 and excessive softening4 ,the roles of oxygen in respiration and other enzyme reactions have been noted4 ,oxygen may react still another way to lower food quality3 autoxidation1 where sensitive flavor1 color and vitamin components are altered by oxygen4 ,this causes fading of colors1 off-flavors and1 reduced vitamin retention4 ,these reactions occur quickly during canning and drying of foods1 and also account for slow changes during storage of preserved food4 ,handling ,raw ,foods ,because of the effects of respiration1 other enzymes1 autoxidation1 and desiccation 7loss of water71 the raw product temperature and the time between harvest and preservation are of utmost importance to preserving high-quality fruits and vegetables4 ,ideal handling conditions vary with the product4 ,small berry and stone fruits1 asparagus1 green beans1 beets1 broccoli1 corn and leafy greens1 to name a few1 should be preserved the same day of harvest1 for highest quality4 ,apples1 peaches1 pears1 plums and tomatoes1 if harvested at firm maturity1 should be ripened a few days before preserving them4 ,other fruits and vegetables may be stored from a week to months before preservation without significantly lowering their quality4 ,from a nutritional standpoint1 if after harvest the handling and preservation of these crops are carefully planned and implemented1 quality of the preserved products can be equal to food prepared from fresh market fruits and vegetables4 ,fruits and vegetables are recognized as significant sources of vitamins ,a1 the ,b family1 ,c1 minerals1 and fiber4 ,vitamin ,a1 pro-carotene1 is heat-stable and insoluble in water but is subject to a minor loss caused by autoxidation4 ,therefore1 losses in home preserved foods are insignificant4 ,of the water-soluble vitamins1 ascorbic acid 7,c7 and thiamin 7,b#a7 are subject to serious loss upon heating foods4 ,riboflavin 7,b#b7 is subject to loss when raw or preserved foods are exposed to light4 ,illustration3 ,removing the skins from peaches before canning4 ,significant losses of water-soluble vitamins and minerals occur when food contacts water1 such as in washing1 blanching1 cooking or canning foods4 ,as would be expected1 losses due to leaching of water-soluble vitamins and minerals rise with increased cut or exposed food surface areas1 repeated exposures to water1 and more time in water1 especially when heated4 ,the effects on fiber in preserved food is much the same as in fresh cooked foods4 ,canning ,home canned foods should have a bright color1 characteristic texture1 pleasant flavor and contain nutrients naturally present4 ,when all steps of scientifically based canning directions are carefully followed1 color1 texture and flavor will be optimum4 ,these observable signs of quality are also an index to nutrient retention of that canned food4 ,proper pretreatment of the fruit or vegetable being canned is essential for top quality4 ,this includes using only good1 wholesome food at peak eating quality4 ,any trace of moldy or otherwise spoiled food should be completely removed4 ,all food must be washed thoroughly4 ,removal of skins from thin-skinned foods such as tomatoes and peaches is important4 ,a short blanching time in boiling water loosens the skins1 and a short cooling time in cold or ice water stops the cooking of the food4 ,because water leaches out vitamins1 dilutes color and flavor1 and results in a mushy product1 do not allow foods to soak unnecessarily in either hot or cold water4 ,air is an enemy of light-colored foods1 and should be kept from the peeled or cut food4 ,this can be done with a commercial antioxidant 7ascorbic acid71 lemon juice1 or a simple solution of two tablespoons each of vinegar and salt per gallon of water4 ,peel or cut food directly into such a solution for maximum protection from air4 ,when enough food for a canner load is prepared1 drain and rinse the food for best flavor4 ,the packing method used is one of the most important factors in quality canned products4 ,foods that are heated before being put in jars have better quality than foods packed raw in jars4 ,heating destroys enzymes and removes much of the air from food tissues4 ,enzymes must be destroyed quickly for top-quality food4 ,removal of air not only shrinks the food1 but leads to better color1 flavor and nutrient retention1 and too1 fruits are less likely to float4 ,hot packed jars also have higher vacuums1 thus less oxidation can take place4 ,tomatoes and tomato juice are less likely to separate if tomatoes are cut and heated at once4 ,cutting activates enzymes in tomatoes which then change the pectins in the tomatoes and causes separation4 ,heating right after cutting inactivates the enzymes and minimizes separation4 ,sugar1 salt and vinegar play important roles in quality canned foods4 ,while sugar is not needed to safely can fruits1 it contributes to better color1 flavor and texture4 ,likewise1 vegetables may be safely canned without salt1 but when salt is used1 better flavor results4 ,salt is essential for slow process pickles2 vinegar is needed for quick process pickles4 ,canning or pickling salt should always be used4 ,iodized salt will inhibit proper fermentation and react with the starch in some foods1 causing them to turn pink or blue4 ,sugar concentration in sirups is important to appearance of the fruit4 ,with a light sirup1 fruits are less likely to float than with a heavier sirup4 ,and with a light sirup1 fewer calories are added4 ,then too1 the cost is less than with a medium or heavy sirup4 ,headspace ,using the proper amount of headspace pays off in quality products4 ,adequate headspace is needed so food has enough room for expansion during heat sterilization4 ,generally1 more headspace is needed for foods heat-sterilized in a pressure canner than those in a boiling water canner1 because of increased expansion of foods at the higher temperature4 ,with too little headspace1 liquid is more likely to cook out of the jars during heat sterilization4 ,this increases the danger of seal failure due to food particles that may be trapped at the interface of the sealing surface4 ,with too much headspace1 air remaining in the jar can cause darkening of the food1 oxidized flavor1 and lower vitamin retention1 especially in food at the top of the jar4 ,pressure canning low-acid foods is receiving increased emphasis today1 mainly based on the greater safety of this technique4 ,the method also offers an additional advantage that is little known to home canners--improved quality and nutrient retention4 ,generally an #ah ,f 7#aj ,c7 rise in canner temperatures increases the destruction of bacteria tenfold4 ,at the same time1 chemical changes that affect color1 flavor1 texture and nutrients of the food are only doubled4 ,this means that for every #ah ,f 7#aj ,c7 increase in canning temperature1 bacteria are destroyed five times faster than are vitamins1 flavor1 color and texture4 ,accordingly1 in contrast to boiling water canning1 heat sterilizing in a pressure canner at #bdj ,f 7#aaf ,c7 7#aj p4s4i47 destroys bacteria about #ag times faster than chemical changes are effected1 accounting for better nutrient and quality retention of pressure canned low-acid foods4 ,be cautious about interpreting this as an advantage in pressure sterilizing acid foods4 ,this technique can increase quality and nutrient losses because of the total time the jars of food will be near or above boiling water temperature4 ,for example1 with tomatoes it takes about #e minutes until steam begins to escape1 #aj minutes to exhaust the air1 about #e minutes to build up pressure1 #e minutes for heat sterilizing at #bdj ,f 7#aaf ,c7 and #cj to #de minutes cooling before opening the canner4 ,that adds up to about #ee to #hj minutes at temperatures near or above #bab ,f 7#ajj ,c71 as compared to the recommended #ce minutes for heat sterilizing in a boiling water canner4 ,assuming the average product temperature is elevated above #bab ,f 7#ajj ,c7 about half of this total time1 the loss in quality could be at least doubled4 ,properly managed heat sterilization has a great deal to do with the quality of canned food4 ,if the temperature is too high or the time of sterilization too long1 the result is a product with poor color1 soft texture1 and less flavor4 ,tomatoes canned in the pressure canner are an example4 ,after heat sterilization1 a quality canned food will have liquid covering the solid food in the jar4 ,the lid must allow air1 but not liquid1 to escape during heat sterilization4 ,a low liquid level in the jar may indicate the lid did not function properly1 pressure was allowed to fluctuate in the pressure canner1 or the canner wasn't cooled completely before opening1 or raw pack was used4 ,foods not covered with liquid will have poorer quality4 ,jars must be air-cooled naturally after heat sterilization to maintain quality as well as for safety4 ,delayed cooling in tightly enclosed areas1 such as cardboard cartons1 will decrease quality of the product4 ,storage conditions are vital to quality of canned foods4 ,if stored in a light1 rather than a dark place1 light-sensitive colors will darken gradually4 ,some colors1 such as carotenoids in tomatoes and carrots will gradually fade with prolonged storage4 ,storage temperatures between #dj to #ej ,f 7#d4e to #aj ,c71 if the spot is dry1 are best for quality retention4 ,quality losses are increased when canned foods are stored at higher temperatures4 ,for example1 about a third of the vitamin ,c is lost if foods are stored a year at temperatures of #hj ,f 7#bf ,c7 or higher4 ,storage temperatures between #ej to #gj ,f 7#aj to #ba ,c7 are acceptable4 ,properly canned and stored foods should be safe to eat for more than two years4 ,however1 for top quality1 it is best to can only the amount to be used in one year4 ,top quality home canned foods have rich1 jewel-like colors1 characteristic of the food canned4 ,colors are those of well-prepared foods ready to be served1 rather than fresh uncooked foods or over-cooked foods4 ,light-colored foods should retain their color with no signs of darkening at tops of jars4 ,fruits should look neither under-ripe and hard1 nor over-ripe and mushy4 ,vegetables ought to look young and tender1 rather than old and starchy4 ,vegetables and fruits should be free of stems1 cores1 seeds1 or pieces of skin1 and be of uniform size1 shape and color4 ,freezing ,freezing1 like canning1 does not improve food quality4 ,top quality fresh fruits and vegetables are essential for premium frozen products4 ,quality factors include a suitable variety for freezing1 optimum maturity1 and freshness of the product4 ,even with high quality1 fresh produce1 it is imperative to freeze foods on the day when they are at their peak of maturity or ripeness for eating fresh4 ,selection1 sorting and trimming of produce and the quality control steps as related to color1 flavor1 and nutrient retention described for canning high quality fruits and vegetables apply equally to preservation by freezing4 ,however1 most vegetables must be blanched before packaging and freezing to prevent slow but accumulating effects of enzyme activity and autoxidation4 ,these effects1 if not prevented1 will cause discoloration1 oxidized flavors 7sometimes described as tasting grassy or hay-like71 and increased loss of vitamins1 especially ,a and ,c4 ,proper blanching recommendations are contained in the ,,usda ,home and ,garden ,bulletin ,no4 #aj1 ,home ,freezing of ,fruits and ,vegetables4 ,the quality of packaging materials used is reflected in overall quality of the frozen product4 ,packaging materials must be moisture-vapor-proof4 ,this means there is no transfer of liquids or vapors from the inside to the outside1 or from the outside to the inside of the frozen packages4 ,in addition1 fruits and vegetables must be packaged in containers with as little air inside as possible4 ,air left inside will oxidize the food1 causing deterioration of color1 flavor and nutrients4 ,proper sealing is essential for packaging quality frozen foods4 ,if the seal itself is not moisture-vapor-proof1 it becomes the weakest part of the package and poorer quality results4 ,adequate labeling helps assure that each package of food is used while at top quality4 ,packages kept too long will be of poor quality4 ,even with the finest produce and use of the best preparation and packaging procedures1 retention of quality in frozen food is affected by how quickly food is frozen1 the temperature of food stored in the freezer1 and how long it is frozen before eating4 ,for top quality1 avoid freezing per day1 more than two pounds of fresh packaged food per cubic foot capacity of your home freezer4 ,food packages to be frozen should be spread one package deep over the bottom or other areas designated by your freezer manufacturer4 ,the freezer should be regulated to a uniform temperature between #j ,f 7-#ah ,c7 and minus #e ,f 7-#ba ,c74 ,a freezer temperature fluctuation of more than #e ,f should be avoided if possible4 ,freezing too slowly1 temperatures above #j ,f1 and temperature fluctuations in freezers increase the ice crystal size in frozen food1 lower the quality and shorten the shelf life of food4 ,frozen foods should be used according to the guidelines in the #aigd ,yearbook of ,agriculture1 ,shoppers ,guide4 ,quality frozen fruits and vegetables should have the natural color1 texture and flavor of the individual food4 ,there should be a minimum of ice crystals inside the package and no sign of freezer burn4 ,frozen foods should be higher in ascorbic acid and thiamin than canned foods4 ,vitamin ,c1 including that leached into the juices1 approaches #ij percent of the value of raw fruits4 ,drying ,quality fruits and vegetables can be sun-dried or dried inside using an oven or a food dehydrator4 ,as with other methods of preservation1 quality of the final product will depend greatly on quality of the fresh food being dried4 ,drying does not improve the quality of any food4 ,a top quality dried product reflects suitable pre-treatment before drying1 and adequate drying under proper conditions4 ,also1 appropriate storage after drying is vital to keep moisture from re-entering the dried product4 ,fruits may be dried more easily than vegetables1 because of their high sugar content and since not as much moisture must be removed to get a quality product4 ,when properly dried1 fruits should be leathery and pliable1 and have a color characteristic of the fruit4 ,excessive darkening indicates a less desirable1 poorer quality product4 ,vegetables must be dried until they are brittle4 ,the color should be characteristic of the vegetable and not excessively dark4 ,to sum up1 nutrient content of foods depends on natural differences1 control of deterioration1 and handling techniques of food preparation as well as preservation4 ,therefore1 overall nutrient content of a specific fruit or vegetable1 whether fresh or preserved1 may be about the same4 ,top quality1 garden fresh foods1 served in season1 provide the greatest satisfaction when served fresh as table-ready food4 ,individual preferences for market fresh1 frozen canned1 or dried food will differ4 ,since nutrient content is nearly the same1 the choice is up to the consumer4 ,even more important is the choice of vegetables and fruits for a good diet4 ,for ,further ,reading3 ,food editors of ,farm ,journal1 ,how to ,dry ,fruits and ,vegetables at ,home1 ,countryside ,press and ,doubleday ,company 7,dolphin ,books71 #aige4 #b4ie4 ,hamilton1 ,louise ,w41 ,kuhn1 ,gerald ,d41 ,rugh1 ,karen ,a41 with the food editors of ,farm ,journal1 ,home ,canning--,the ,last ,word1 ,countryside ,press and ,doubleday ,company 7,dolphin ,books71 #aigf4 #b4ie4 ,,us4 ,department of ,agriculture1 ,home ,canning of ,fruits and ,vegetables1 ,h,g ,bul4 ,no4 #h1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #de4 ,u4,s4 ,department of ,agriculture1 ,home ,freezing of ,fruits and ,vegetables1 ,h,g ,bul4 ,no4 #aj1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #ge4 ,economics of ,home ,food ,preservation1 or ,is ,do-,it-,yourself ,back to ,stay8 by ,ruth ,n4 ,klippstein#c ,back-to-basics may turn out to be the theme song of the #aigj's as some of the simple activities of the past are rediscovered and practiced4 ,do-it-yourself is in4 ,nowhere is the trend more apparent than in the area of home production and preservation of the family food supply4 ,ten years ago no one would have dreamed the lowly canning jar lid would be the subject of ,federal hearings4 ,no one would have believed that an estimated one in four ,u4,s4 families would be raising and preserving a portion of their food supply4 ,what motivates people to return to home food production and preservation8 ,are their expectations realistic8 ,how extensive is their gardening8 ,will they continue a second year8 ,do they preserve any of their crop8 ,these were among the questions posed by ,stuhlmiller1 ,how and ,stone of ,cornell ,university in #aige to a group of gardeners in five upstate ,new ,york counties4 ,when asked whether they gardened to save money1 to have better quality food or just for a hobby or recreation1 three-fourths of the #b1hjj who replied hoped to save money1 #ed percent considered gardening a hobby1 while only #df percent gardened for fresher food4 ,most said they preserved at least some of the food they grew4 ,if this study is indicative of the country as a whole1 it is important to realistically assess whether home food production and preservation can save substantial amounts of money and whether the satisfaction gained warrants the cost of time and energy expended4 ,the actual costs of home food preservation1 for example1 should be considered4 ,the cost of home grown food should be compared to the cost of similar food purchased for preservation in quantities at local farms or markets4 ,the quality of the home preserved items should be realistically analyzed against readily available commercially preserved food4 ,there is no such thing as free food4 ,someone1 somewhere1 has to pay for it in time1 energy1 know-how1 and at least some outlay of dollars4 ,home production in amounts needed for food preservation requires a longtime commitment of family resources4 ,beginners should realize that realistic goals and reasonable skills in the field and kitchen are essential to make home preservation pay off4 ,there are no general statistics citing the average dollar-cost needed to grow a given amount of fresh produce in a home garden4 ,conditions between individual gardens1 weather1 soil type1 skill of operator1 and geographic areas vary too much for valid comparisons4 ,extension specialists at ,michigan ,state ,university1 however1 have computed the actual cost of raising tomatoes under home gardening conditions in ,east ,lansing1 ,mich4 ,they found it costs #ab to grow the amount of tomatoes 7#b to #c pounds7 needed for one quart1 canned4 ,a similar cost analysis for green beans showed that beans cost #cj for the amount needed for a quart4 ,only the expendable cost--seed1 fertilizer1 pesticides and water--was considered4 ,adding the expense for needed tools1 hoses and other capital items raised the cost another #cc a quart if the cost were absorbed in one season or #b if amortized over a #bj-year period4 ,unfortunately1 the first-year gardener will find that the outlay for tools must be spent the first year so that return for the investment requires a commitment to gardening over many years4 ,additional expenses are necessary if the bounty is to be preserved at home4 ,equipment for preserving tomatoes is minimal but equipment for canning vegetables and for freezing may be costly4 ,homemakers needing to invest in canners1 a pressure canner1 and home freezer will find that the dollar cost per package of food preserved during the first years of preservation may be higher than the cost of comparable food at the corner supermarket4 ,the costs of canning peaches1 tomatoes and green beans in upstate ,new ,york were calculated by the author in #aige and updated for price changes in #aigf using a number of different cost variables4 ,she found that those who canned tomatoes could realize substantial savings1 while the cost of purchasing peaches and preserving them at home approximated the cost of the commercially canned peach4 ,determinations of the true cost of frozen food must consider the initial cost of the freezer plus the cost of operation and repair4 ,containers1 plastic bags and boxes1 or foil are additional costs4 ,evelyn ,johnson in her ,outlook ,talk of #aige quoted staff at ,virginia ,polytechnic ,institute and ,cornell ,university as reporting a cost of #bj to #bd per pound of food frozen just for the convenience of freezing and storing food at home4 ,add to this the price of the food being frozen for the correct cost of home-preserved frozen food4 ,freezing is probably the most satisfactory method of home food preservation1 the most versatile and the easiest to do4 ,but for all except the very best managers who use the freezer intensively1 the home freezer is more a convenience than a money saver4 ,illustration3 ,needed equipment for home canning4 ,left1 water bath canner1 and right1 pressure canner4 ,time1 ,energy ,costs ,raising a garden takes time over a significant number of months4 ,as a hobby for table use1 gardening can be a real pleasure4 ,skillful persons with the right tools and know-how can handle a garden of the size needed for home food preservation with a few hours of work a week1 once the plants are well established4 ,novices can expect to spend a significantly greater amount of time per week during the four or five month growing season in northern areas and even more in areas with longer growing seasons4 ,the author1 an experienced gardener1 kept records of the hours spent cultivating and harvesting a #bj by #dj-;foot garden1 planted primarily for fresh consumption4 ,only three foods--tomatoes1 green beans and cucumbers--were raised in amounts sufficient for a limited amount of home preservation4 ,over #dj person-hours were required4 ,the actual grocery store value of the garden food consumed by the family of three was #de4 ,food given as gifts and preserved raised the dollar value to #ge4 ,gardening often helps stretch cash income1 but the dollar return is low for hours of effort4 ,and poor weather may cause crop failures and small yields1 regardless of effort4 ,food preservation also is time-consuming4 ,satisfactions4 ,why garden or preserve food at home8 ,most gardeners will cite a number of reasons3 --,the best of good fresh food with no unknown additives or ingredients --,healthy exercise --,family pleasure working together toward a goal --,the joy of giving --,the challenge of growing a seed into edible food --,prestige ,cost of ,home ,food ,preservation ,energy ,method ,time ,fuel ,human ,dollar ,quality effort cost from satisfaction kitchen to table ,freezing ,minimal ,high ,low ,very high ,very high low ,canning ,moderate ,moderate ,high ,moderate ,moderate to high ,drying ,high ,moderate ,moderate ,moderate ,high to high to high 7specialty items7 ,low1 if only method available ,pickling ,high ,low ,moderate ,depends ,high upon type chosen ,storage ,low to ,low ,moderate ,low ,moderate to 7,unprocessed7 moderate 7,checking_/ high culling7 ,a,some 7such as quick dill pickles7 are quick to make1 take little effort1 and use inexpensive ingredients4 ,others require prolonged brining over several days' time plus expensive sugar and other ingredients4 ,there is no one right answer to the question1 ,does it pay to raise and preserve my own food8 ,it depends upon your personal goals4 ,you may not save a significant number of dollars4 ,you will work hard4 ,and you probably will experience one of the most exciting activities possible--raising at least some of the food your family uses4 ,we grew it are heady words which bring people back to home food production and preservation year after year4 ,beginner's ,guide to ,home ,canning by ,frances ,reasonover#d ,canning is probably the most economical and practical method of preserving food at home4 ,among other things it is a way to save food that otherwise might be wasted4 ,cost of home canning depends on the kinds and sources of food canned as well as the processing methods1 containers1 and equipment used4 ,other cost factors--labor1 energy1 water and added ingredients--make exact cost figures impossible to apply generally1 but studies are reporting averages that show canning to be economical4 ,the wise homemaker will can only the amount to be used within a year4 ,food held longer will be safe to eat if it has a good seal and no signs of spoilage1 but there may be nutrient or quality loss1 especially if stored at temperatures above #gj ,f4 ,as a beginner canner you need to know something about micro-organisms1 including yeasts1 molds and bacteria1 on the food1 in water1 air and soil1 as causes of spoilage in foods4 ,knowing about these minute forms of life1 which are so abundant everywhere1 will help make the work safer as well as more interesting4 ,in addition to the action of these minute organisms1 the spoiling of fruits and vegetables is hastened by natural changes in color1 flavor and texture of the food4 ,these changes result from the action of enzymes or micro-organisms found in nature which break down and decompose foodstuffs4 ,bacteria are the most serious foes to combat in canning because they are more difficult to kill by heat than either molds or yeasts4 ,acid in canned food is expressed as p,h value4 ,foods having a p,h of #d4e or lower are called high-acid foods and those with a value of #d4f or higher are termed low-acid foods4 ,since few bacteria thrive in acids1 their destruction is less difficult in fruits than in vegetables 7with the exception of tomatoes74 ,botulism is a deadly poison caused by a toxin from the growth of spores 7seeds7 of the bacteria1 ,clostridium botulinum4 ,these spores will produce a deadly toxin in low-acid foods in the absence of air 7oxygen7 inside a sealed jar4 ,therefore1 the spores must be destroyed by processing under pressure at #bdj ,f4 ,the length of time has been determined by scientists for each individual food4 ,clostridium botulinum will not grow in foods with a p,h of #d4e or lower1 so high-acid foods may be processed safely in boiling water at #bab ,f4 ,low and ,high ,acid ,foods ,low-acid vegetables ,asparagus ,beans--snap or shelled ,beets ,carrots ,corn ,potatoes ,pumpkin ,squash ,sweet potatoes ,high-acid fruits and vegetables ,apples ,apricots ,berries ,cherries ,grapefruit ,peaches ,pineapple ,rhubarb ,tomatoes ,yeasts1 mold and non-spore forming bacteria are readily controlled by processing at #bab ,f4 ,most canning equipment and supplies may be purchased at hardware stores1 housewares departments1 and from mail order companies4 ,jars and lids are available in many retail stores4 ,canning ,jars ,select standard canning jars made of tempered glass that can withstand high temperatures4 ,the manufacturer's name or symbol in glass will identify the product4 ,with careful handling1 jars last an average of about #aj years4 ,avoid using antique jars because there can be hair-line cracks not visible to the eye1 causing jars to break4 ,use canning jars in sizes suitable for the product canned and your family's needs4 ,canning jars generally are sold in half-pint1 pint and quart sizes with wide and narrow mouths4 ,large-mouth jars are convenient for packing such foods as whole tomatoes and peach halves4 ,quart jars are convenient for vegetables and fruits where your family has four or more members4 ,examine the sealing edge of jars for nicks1 cracks1 or sharp edges that would prevent a seal4 ,discard any with these imperfections4 ,one-trip jars from purchased canned foods should not be used because they generally are not tempered to withstand the high heat required for home canning1 and may break when subjected to the heat4 ,tops of these jars may not fit standard canning lids1 thus preventing a good seal4 ,illustration3 ,home canning equipment4 ,closures--jar lids and rings come with new canning jars4 ,the sealing compound of lids recommended for one use only will not hold a seal effectively after the first use4 ,select lids appropriate for the jars being used4 ,you may find the two-piece units 7flat lid with sealing composition and ring71 one-piece lids1 or flats with separate gaskets made of metal or plastic4 ,always follow the instructions for pretreatment as indicated on the box or container by the manufacturer4 ,if no name is indicated on the lid1 use a black wax marking pencil or crayon and mark the identity on each lid4 ,if there are problems1 contact the manufacturer whose name and address is on the box or container4 ,screw ring bands may be reused if kept clean and dry in a protective container with a tight-fitting lid4 ,never use bands with rust1 or pried up or bent edges4 ,if you have extra lids1 store them protected in a dry1 cool place4 ,one-piece zinc caps lined with white porcelain1 with rubber rings1 may be used4 ,the caps may be reused if they have not cracked1 spread or bent at the edges and are clean1 like new4 ,the rubber rings are effective only once because they tend to dry and deteriorate with age1 often become porous1 and sometimes crack4 ,if you have jars with bail wire clamps1 sometimes called lightning-type jars1 be sure they are not in the antique class4 ,lids for these jars are all glass1 and rubber rings are used between the jar and lid for sealing4 ,a wire clamp holds the lid in place during processing2 after processing1 the short spring wire of the clamp is snapped down to complete the seal4 ,a boiling water bath canner is needed for processing high-acid foods1 such as fruits1 tomatoes1 tomato and fruit juice1 and pickles4 ,water bath canners in several sizes are available on the market4 ,the container must be deep enough for a rack to hold the jars off the bottom of the canner4 ,the depth allows water to be over the jars of food by at least #a to #b inches4 ,keep #a to #b inches of space above the water to allow for boiling2 this prevents water from boiling over4 ,the canner must have a tight-fitting lid4 ,or you can use a large kettle with a tight-fitting lid1 and a wooden or wire rack to hold jars off the bottom4 ,there should be free circulation of water to every part of the surface of the jar and lid4 ,if you are going to buy a water bath canner1 check the height1 and the lid to be sure it is tight-fitting4 ,the rack preferably should have dividers so jars will not touch each other or fall against the sides of the canner or each other during processing4 ,a steam pressure canner is absolutely essential in canning low-acid foods1 such as vegetables1 and insures the destruction of spoilage micro-organisms4 ,ten pounds pressure is used for processing food in standard canning jars at sea level4 ,this pressure corresponds to #bdj ,f4 ,the steam pressure canner is made of heavy metal that withstands high pressure developed by steam4 ,it consists of a kettle with a tight-fitting lid equipped with an accurate weight or dial gage to register the pounds of pressure in the canner4 ,the lid must lock or seal to prevent escape of steam4 ,the canner must have a safety valve1 petcock or steam vent that can be opened or closed to permit exhausting 7venting71 and a pressure gage4 ,it must have a rack to hold jars at least inch from the bottom of the canner4 ,a dial gage indicates pressure on a numbered instrument4 ,a weighted gage has no dial1 but automatically limits pressure with weights preset for #e1 #aj1 and #ae pounds pressure4 ,illustration3 ,scalding tomatoes in a blancher4 ,the pressure is adjusted for high altitude4 ,for information on canning at altitudes above sea level1 see the later chapter by ,carole ,davis4 ,to insure the canner's proper working condition1 check the dial gage for accuracy each year--or if a canner or lid has been roughly handled or dropped1 the dial gage glass broken1 or any parts are rusty4 ,the manufacturer or your county ,extension office can give information on testing availability4 ,study and follow the manufacturer's directions for using your pressure canner4 ,run through the process of operating the pressure canner on your range in a trial run before you get into the canning season1 to be sure everything is working properly4 ,make a note of the dial setting of the range if you use an electric range for holding pressure steady4 ,trying to use a pressure canner obtained from garage1 rummage1 or auction sales or handed down to you from someone's attic may prove dangerous4 ,you may not have any idea as to the care1 handling1 or storage of the canner4 ,a manufacturer manual on care1 use and replaceable parts usually is not available4 ,old-old canners did not have complete information--manufacturer's name1 address or model number--on the appliance4 ,general kitchen equipment is helpful in any needed washing1 peeling1 coring and slicing in the preparation of fruits and vegetables4 ,examples are1 a vegetable brush for cleaning vegetables1 a blancher or wire basket for scalding fruits and vegetables such as tomatoes and peaches to loosen skins for peeling1 and a colander for washing delicate fruits such as berries4 ,a food mill is handy for making purees and straining fruits for making juices1 and a strainer for straining juice4 ,a long handled fork or plastic spatula aids in fitting and packing food and removing air bubbles4 ,a wide-mouth funnel is very convenient for filling jars1 and a jar lifter helps you avoid burns in handling hot jars4 ,use an automatic timer to time processing accurately4 ,the number of pints of preserved food you will get from a given quantity of fresh food depends on the quality1 variety1 and maturity of the fruit or vegetable2 on the size of the pieces1 and on the packing method used4 ,selection of good sound fruits and vegetables is of paramount importance4 ,the quality of canned fruits and vegetables will be no better than quality of the raw food used4 ,for best flavor retention1 preserve only those vegetables that are young1 tender1 and freshly gathered4 ,work ,fast ,all steps1 from beginning to end1 of any lot of canning should be carried through as rapidly as possible4 ,a good slogan is two hours from harvest to container4 ,work fast with small amounts of food at a time1 especially vegetables with high starch content such as corn and peas which lose quality rapidly4 ,any delay will result in loss of flavor and nutritive value4 ,sorting and grading should be done very carefully1 according to size and degree of maturity and ripeness4 ,use only uniformly well-ripened products4 ,discard all defective products and use together those of the same size4 ,dirt in seeds1 bits of food1 or sirup contains bacteria that is hardest to kill1 and encourages yeasts and molds to grow on the outer surfaces4 ,wash fruits and vegetables thoroughly before canning4 ,scalding1 peeling and coring--some fruits1 such as peaches and tomatoes1 are scalded in order to peel them smoothly4 ,follow up-to-date recommendations1 available in ,u4,s4 ,department of ,agriculture or ,extension publications1 for detailed procedures in preparing fruits and vegetables for canning4 ,packing ,methods ,you can pack food hot or raw in jars4 ,hot-packed food is heated thoroughly before it is packed into jars4 ,raw-packed food is placed raw in jars4 ,watery and soft foods such as tomatoes are pressed gently to make their own juice4 ,air1 a poor conductor of heat1 should be removed from the jar4 ,remove air bubbles by gently moving the blade of a plastic spatula or plastic knife around the jar--being careful that the food is not broken4 ,add more boiling liquid if necessary to get a proper fill4 ,when filling jars1 you will find the jar-filling funnel easy to manage4 ,this makes it possible to avoid spills of seeds1 bits of food1 or sirup that could prevent sealing4 ,but even when using a funnel you still need to wipe the jar rim4 ,illustration3 ,heating beans thoroughly before placing them in jars4 ,here1 cut beans are covered with water to be followed by five minutes of boiling4 ,prepare the lids and sealing of jar according to the manufacturer's directions4 ,when using a flat metal lid1 place the composition side on the rim of the jar4 ,add the ring band and screw it down until firm1 but not hard enough to cut through the sealing compound4 ,the lid will have enough give to let air escape during processing4 ,this is called venting and means heating to remove air from jars4 ,when using porcelain-lined zinc caps1 fit the wet rubber ring on the jar shoulder1 but do not stretch it more than necessary4 ,screw the cap firmly and turn it back inch4 ,use a jar lifter or tongs and place the filled jars on the rack in the canner4 ,fill and place jars in the canner one at a time to keep jars as hot as possible while filling the canner4 ,water ,bath ,before you begin preparing the food1 fill the water bath canner half full of hot water4 ,this permits water to heat while you prepare the food4 ,put a large kettle or teakettle of water on to boil4 ,the water should be boiling when hot-pack food is put into the canner4 ,place raw-pack jars in water that is hot 7#ahj to #aij ,f71 just below boiling4 ,then bring it to a boil after adding jars4 ,as the rack of jars is lowered into the water1 the water level will rise4 ,if more water is needed to have the jars completely covered by #b inches of water1 add boiling water4 ,prepare only enough jars of food at one time to fill the canner4 ,work rapidly1 allowing as little time as possible between filling and closing the jars and getting them into the canner4 ,start counting processing time as soon as the water in the canner reaches a gently rolling boil4 ,put the lid on the canner4 ,set your timer or clock and make a written note of starting time and final time4 ,keep the water boiling all during the processing period4 ,if water boils down1 add boiling water sufficient to keep it at the required height4 ,when pouring water1 avoid letting it hit tops of the jars4 ,process for the recommended length of time4 ,do not cut processing time4 ,pressure ,canner ,follow the manufacturer's directions for operation of your pressure canner before1 during and following processing4 ,supplement these directions with information in ,u4,s4 ,department of ,agriculture or ,extension publications4 ,count processing time as soon as the pressure reaches #aj pounds or the proper pressure adjusted for altitude4 ,be sure to hold pressure steady4 ,at end of the processing time1 remove the canner from the heat4 ,allow the canner to cool until the gage registers zero to avoid breakage of jars and loss of liquid from jars4 ,after a minute or two1 open the petcock gradually and remove the cover4 ,if a weighted gage is used1 nudge the weight slightly4 ,if no steam escapes1 pressure is down4 ,tilt the far side of the lid upward so steam escapes away from your hands and face4 ,because food in the jars may be boiling vigorously1 leave jars in the canner about five minutes and then remove them4 ,after ,processing ,when you remove hot jars from the canner1 use a jar lifter1 or protect your hands with cooking mits1 pot holders or canvas gloves4 ,set the jars upright to cool on a rack1 such as a cake rack1 or a bread or cutting board1 with double layers of dry cloth or newspapers beneath the jars4 ,if jars are placed on a cold surface or wet cloth1 the difference in temperatures may cause the glass to crack4 ,avoid placing jars in a draft1 but leave two or three inches between them so air can circulate freely4 ,avoid further tightening of lids that have sealing compound1 since this usually breaks the seal--unless the lid manufacturer states it is safe to tighten4 ,if your processing temperature was not held steady and liquid boiled out in processing1 do not open the jar to add more4 ,leave the sealed jar just as it is4 ,do not cover jars because this slows down cooling and food continues to cook4 ,if you have an air conditioning vent that will direct cold air on jars1 cover the vent during this canning session4 ,after #ab hours1 check the seals4 ,the vacuum may cause a loud snap of the two-piece vacuum seal while it cools1 which is an indicator of an airtight seal4 ,if the center of the lid holds down when pressed and the lid does not move1 it is sealed4 ,tap the center of the lid with a spoon--a clear1 ringing sound indicates a good seal2 a thudding sound indicates the possibility of an imperfect seal4 ,if there is a sealing failure1 you will need to reprocess the jars4 ,remove the lid1 heat the food and liquid1 fill a clean jar and use a new lid4 ,process the full length of time4 ,if only a few jars did not seal1 you may elect to refrigerate and use the food within a day or two or freeze it4 ,once the jar is sealed1 allow it to set until cold4 ,then remove the screw ring band1 wash and store in a dry place for reuse4 ,for safety make a routine check of canned foods each month4 ,label and ,inventory ,write name of product and date canned on a gummed label or the lid of each jar with a felt tip pen4 ,keep a record of food canned1 date1 number of quarts or pints1 and a place for you to check them off as you use them4 ,this can be your guide for next year's preservation plan4 ,use food preserved for the current year1 readying a storage place for next season's garden produce4 ,canned foods stored in a dry1 dark1 cool temperature 7#gj ,f or below7 will retain good eating quality for a year4 ,home canned foods stored in a warm place near direct sunlight1 hot pipes1 above a range or refrigerator1 or in kitchen cabinets may lose some eating quality within a few weeks4 ,dampness may corrode lids and cause leakage so that the food spoils4 ,the main cause of spoilage in canned foods is improper processing4 ,bulging jar lids1 or a leak1 may mean gas is present and the food spoiled4 ,before opening home canned foods1 wash jars and lids and carefully inspect the jars4 ,bacteria1 yeasts and molds should have been destroyed if the food was properly processed4 ,when you open the container1 look for such danger signs as spurting1 cloudy or frothy liquid1 an off odor1 deterioration1 or slimy texture4 ,a foamy or murky appearance and patches of mold are visible signs of spoilage4 ,that ordinary looking mold on home-canned food may indicate the presence of a much more deadly problem3 botulism4 ,illustration3 ,,always label home-canned foods4 ,destroy food if any of these signs are obvious2 discard out of reach of humans and animals4 ,the odor in good jars of food should be pleasant and characteristic of the product4 ,do not use food which looks or smells bad1 or if there is any doubt as to its safety4 ,all low-acid1 home-canned food should be boiled #aj to #bj minutes to insure destruction of botulism-causing toxin for added safety4 ,heating denatures the toxin so that it does not react with the body4 ,never taste home canned food before cooking it4 ,successful results largely depend upon the accuracy with which up-to-date directions are followed4 ,safety is best assured when you exercise special care as you prepare and pack food into canning jars1 fitting jars with properly pretreated lids1 and heating jars of food to a high enough temperature for a sufficient length of time to kill micro-organisms that cause spoilage4 ,a ,primer on ,home ,freezing for the ,beginner by ,charlotte ,m4 ,dunn#e ,every homemaker knows that meals must be planned to get the most out of the food dollar and to provide the family with a well-balanced diet4 ,the freezer1 more than any other household appliance1 can help secure these results4 ,the more you learn how to use it in relation to your own family1 the greater the returns4 ,freezing is a quick1 convenient and easy way to preserve foods in the home4 ,plan ahead to manage your time and energy for preserving food directly from harvest4 ,freeze limited amounts at one time so the work is spread over several days of picking1 rather than squeezed into one long tiring period of time4 ,be practical about what you attempt4 ,your own observation has taught you that some foods spoil more quickly than others1 so the rate of speed at which they must be frozen varies with their individual temperaments4 ,a good rule for home freezing is3 two hours from garden or orchard to container1 and the faster the better6 ,most food that is highly perishable at normal temperatures can be quick frozen4 ,even delicate fruits and vegetables can be frozen1 with only a few exceptions such as tomatoes 7stewed tomatoes can be frozen7 and those vegetables that lose crispness such as radishes1 celery1 cucumbers and salad greens4 ,decide what you will freeze on the basis of availability of foods1 family needs and taste1 freezer space1 cost of freezer storage1 and availability of alternate methods of storage4 ,it is essential to start with high quality raw material4 ,as garden foods mature1 process without delay4 ,quality of the frozen food will be only as good as the quality of the food before freezing4 ,freeze foods at their peak of eating quality to preserve flavor1 texture1 and appearance as near those of the fresh product as possible4 ,do not ignore details of the recommended procedures for preparing foods for freezing4 ,seemingly unimportant steps can make the difference between a low quality and a superior frozen product4 ,before you begin freezing foods at home it's important to know exactly which process to use and what the process is doing to the food4 ,micro-organisms grow on food1 causing it to spoil4 ,the common growths are simple yeasts1 molds1 and bacteria4 ,because these micro-organisms are everywhere--in the air1 water1 soil and on all surfaces they contact--they naturally occur on all foods4 ,storing and preserving foods properly controls or inhibits the growth of micro-organisms1 thus maintaining both quality and safety of the food4 ,cleanliness and sanitary methods are as important in handling foods for freezing as in preparing them for immediate use4 ,all foods contain chemical substances called enzymes4 ,they are essential to life1 and continue their chemical activity after the fruits and vegetables mature or are harvested4 ,if allowed to work after a food reaches its peak of maturity1 enzymes destroy the food's physical properties1 thus changing its color1 flavor and texture4 ,when perishable food is not preserved by one of the recommended ways1 enzymes within the cells of the food continue to live and cause spoilage4 ,what ,freezing ,does ,freezing and storage even at very low temperatures will not inactivate any of the common enzymes4 ,at #j ,f1 the recommended temperature for storing frozen foods1 enzymes are not inactivated but only slowed down4 ,in two to three months they will produce off-odors and bad taste4 ,this temperature only checks the growth and reproduction of destructive bacteria4 ,the faster a food is properly prepared frozen1 the sooner both enzymes and bacteria are rendered harmless4 ,just about every kind of food you or ,i will freeze contains moisture or water1 and the process of freezing food involves the freezing point of water4 ,as temperature of the surrounding air goes below the freezing point of water1 the water progressively crystallizes out in the form of pure ice4 ,size of the crystals which form is determined by the span of time during which freezing takes place4 ,when the temperature is lowered slowly1 the crystals expand considerably4 ,if the freezing is sharp and sudden1 the crystals retain approximately the same size as the original water molecules4 ,in case you have doubts about how well a food will freeze1 test it before freezing large quantities4 ,to test1 freeze three or four packages and sample the food a couple of weeks later4 ,this will show the effect of freezing but not the effect of storage4 ,some varieties of the same kind of food freeze well1 others do not4 ,much of the success you have with your home freezer will depend on how you prepare1 package1 wrap and seal foods4 ,protecting frozen food is as important as freezing food of high quality4 ,you will need general kitchen utensils plus a steel1 aluminum or enamel kettle large enough to hold at least one gallon of boiling water1 with a tight fitting cover4 ,use a mesh basket1 a strainer1 or large squares of cheesecloth to hold one pound of vegetables in the boiling water4 ,steaming of cut1 sliced or green leafy vegetables is recommended and will preserve more nutrients than water does4 ,you will need a container to hold ice water for quick chilling of vegetables to stop cooking action4 ,drain thoroughly in a colander and turn out on absorbent towels4 ,it is false economy to skimp on wrappings and containers4 ,they should protect the food from cold air1 which is dry1 so as to retain the moisture in foods and prevent freeze burn and dehydration4 ,select them according to the use they will be put to4 ,most freezer containers on the market today are easy to seal1 waterproof1 and give satisfactory results4 ,rigid plastic containers1 bags1 and jars with wide tops are favorites4 ,moisture- and vapor-resistant wraps1 which are exceptionally effective at excluding oxygen1 include heavyweight aluminum foil1 coated and laminated papers1 polyethylene films1 saran1 and polyester films4 ,they should be strong and pliable so the wrap will adhere readily to irregularly shaped objects1 and eliminate as much air as possible to avoid frost accumulation inside4 ,careful wrapping is of no avail if the package breaks4 ,it should be easily sealed1 either by heatsealing or freezer tape4 ,freezer bags are available1 and freeze-and-cook bags that withstand temperatures from below #j ,f4 to above the boiling point4 ,the freeze-and-cook bags are suitable for freezing and reheating food4 ,points to consider include the size convenient for your use and the cost4 ,materials not moisture-proof and vapor-proof1 and thus not suitable for packaging foods to be frozen1 are ordinary waxed papers1 cartons from ice cream or milk1 and plastic cartons from cottage cheese or gelatin products because they crack easily4 ,compare price1 durability1 shape and reusability in selecting containers1 keeping in mind their convenience and the economical use of freezer space4 ,retaining the vitamins and other nutrients depends on how fruits and vegetables are handled before freezing1 on storage temperature in the freezer1 and on how you cook them4 ,always follow up-to-date recommendations available from the ,u4,s4 ,department of ,agriculture or county ,extension office4 ,select foods of top quality4 ,a freezer is not magic--it does not improve food4 ,its function is to preserve quality and food values and to prevent spoilage4 ,choose vegetables and fruits suitable for freezing1 and the best varieties for freezing4 ,because growing conditions and varieties vary greatly across the country1 check with your county ,extension office to find out which varieties are best for freezing4 ,freeze fruits and vegetables when they are at their best for table use4 ,if possible1 freeze those that are ripened on the tree1 vine or bush4 ,fruits should be ripe but firm4 ,enzymatic changes continue after harvest1 lowering quality and nutritive value4 ,if stored at too warm temperatures1 fruits can lose vitamin ,c1 turn brown1 lose flavor and color1 and toughen4 ,don't delay in harvesting vegetables since asparagus1 corn1 peas1 snap beans1 and lima beans all deteriorate rapidly in the garden after reaching their peak4 ,observe cleanliness while you work1 to avoid contaminating foods4 ,prepare vegetables for freezing by blanching them in boiling water for recommended times4 ,county ,extension offices will have information on specific times for various foods4 ,blanching vegetables is absolutely necessary to inactivate enzymes that cause undesirable changes in flavor and texture4 ,this brief heat treatment reduces the number of micro-organisms on the food1 enhances the green color in vegetables such as peas1 broccoli and spinach1 and displaces air trapped in the tissues4 ,pack food in containers as solidly as possible to avoid air pockets1 leaving the necessary head space for expansion4 ,press out as much air as possible1 with your hands or by using a freezer pump4 ,then seal the plastic bags by twisting the open end1 folding it over4 ,freezer rubber bands1 twist-seals1 or freezer tape are satisfactory for sealing bags4 ,label packages clearly and carefully with name of product1 date when frozen1 number of servings or poundage1 and any information that will help you4 ,special pens are made for marking frozen food products4 ,or you can use a wax pencil or crayon4 ,speed is important in preparing food and getting it into the freezer1 so as to maintain quality4 ,put only the amount of unfrozen foods into the freezer at one time that will sharp freeze within #bd hours4 ,allow at least one inch between packages of unfrozen food in the freezer for circulation of cold air4 ,leave packages in freezing position for #bd hours before stacking them close together4 ,uniform freezing temperature and keeping frozen products at #j ,f or lower will maintain quality4 ,different foods have varying storage periods1 so keep your frozen food inventory changing4 ,use a freezer thermometer in your freezer4 ,check your freezer door and wall plug daily to avoid any catastrophe4 ,a freezer can pay wonderful dividends with considerable thought and planning by the homemaker4 ,pressure ,canners1 ,vital for ,low-,acid ,foods by ,nadine ,fortna ,tope#f ,use of a pressure canner for preserving low-acid foods is not new4 ,pressure canners for home canning were first marketed in the early #aijj's4 ,in #aiag1 the ,u4 ,s4 ,department of ,agriculture announced that use of a pressure canner at #aj pounds pressure 7#bdj ,f7 was the only safe method for canning vegetables4 ,today's recommendations are essentially the same4 ,a temperature of #bdj ,f or #aj pounds pressure at sea level is needed to kill spoilage organisms in a reasonable time1 especially the spores of ,clostridium botulinum4 ,these spores1 if not killed1 can produce the most deadly toxin known to man4 ,the commercial canning industry stringently follows safe canning practices4 ,their safety record is excellent4 ,a ,complete ,course in ,canning by ,lopez 7#aige7 says that since #aibe four deaths have been reported from the consumption of more than #hjj billion cans of commercially processed foods4 ,the record for home canning is much worse--#dej deaths in a fraction of the number of cans4 ,unsafe practices were probably used in preserving the deadly home-canned food4 ,methods like open kettle1 oven1 and boiling water bath canning for low-acid foods are not sufficient to kill ,clostridium botulinum spores4 ,educators talk to many people even today who still use unsafe practices because that's the way my mother always did it1 or because they are unfamiliar with pressure canners4 ,in this chapter1 the need for safe pressure canning procedures will be discussed along with the rationale for using care in preparing low-acid foods for canning4 ,acidity of a particular food is the most important factor in determining which canning method should be used--pressure or boiling water bath4 ,acidity is measured and stated much the same way we express length or weight4 ,acidity 7p,h7 refers to acid strength1 not the amount of acid present4 ,for example1 citric acid1 an acid found in oranges1 grapefruit1 and other citrus fruits1 is a weak acid compared to hydrochloric acid1 a very strong acid4 ,the measure used to express acid strength is p,h4 ,the p,h scale runs from #a to #ad with #g as the neutral point4 ,substances with p,h below #g are called acidic1 while those above #g are called basic or alkaline foods4 ,the lower the p,h1 the more acid the food4 ,acidity or p,h of a food affects the length of time it must be processed at a particular temperature to make it safe4 ,the more acid the food 7the lower the p,h71 the shorter the time required for processing4 ,almost all foods are acid in nature4 ,hominy is an example of a food that is neutral or slightly alkaline4 ,foods are further categorized as high acid or low acid because the ,c4 botulinum spore will not grow at p,h levels of #d4f or below4 ,high acid foods 7p,h #d4f or below7 include tomatoes and all fruits except figs4 7,see chart74 ,those with a p,h above #d4f are the low-acid foods4 ,all vegetables except tomatoes and those that have been pickled or fermented are low-acid4 ,safe processing times have been established at #bdj ,f for low-acid home canned products1 since at this temperature the processing times are reasonably short and texture of the resulting product remains good4 ,the heat-resistant ,c4 botulinum spore has been known to survive many hours of boiling at #bab4 ,once food reaches #bdj1 the spore is killed when held for the recommended number of minutes4 ,fruit and ,vegetable ,acidity ,high acid foods ,lemon ,juice ,cranberry ,sauce ,gooseberries ,rhubarb1 ,dill ,pickles ,blackberries ,applesauce1 ,strawberries ,peaches ,raspberries1 ,sauerkraut ,blueberries ,sweet ,cherries1 ,apricot ,tomatoes ,low acid foods ,figs1 ,pimentos ,pumpkins ,cucumbers ,turnips1 ,cabbage1 ,squash ,parsnips1 ,beets1 ,green ,beans ,sweet ,potatoes ,spinach ,asparagus1 ,cauliflower ,carrots ,potatoes ,peas ,corn ,holding of produce to be canned for long periods in warm summer temperatures gives bacteria ample time to multiply into vast numbers1 thus increasing the chances of spoilage4 ,for example1 one cell can multiply into a billion cells in just #ae hours of holding under favorable conditions4 ,salt and spices added to low-acid canned products in amounts recommended do not appreciably alter processing time4 ,salt may slightly lower the heat resistance of some micro-organisms but not enough to present a problem if omitted for dietary reasons4 ,fats and oils1 if added1 may reduce the rate of destruction of bacterial spores4 ,spores of ,c4 botulinum have been known to survive beyond all reasonable expectation when heated in oil suspensions4 ,thus1 adding oil or fat to a product being canned could be dangerous and is not recommended4 ,the type1 consistency1 and piece size of food and how it is packed in the jars are important factors which affect processing time4 ,in preparing jars of food for the pressure canner1 follow directions carefully4 ,do not use jars larger than the directions specify4 ,determining the safe processing time for a food product involves two important steps4 ,first1 the rate of heat penetration is measured by finding the spot in the jar that takes the longest time to heat4 ,this is referred to as the cold spot4 ,times will depend on the type of food 7squash vs tomato juice7 as well as how it is prepared 7whole kernel vs cream style corn74 ,the second step is done in a laboratory4 ,a known amount of some live bacterial spores is put into the cold spot of the jar of food4 ,these jars are then heated and the amount of time needed to kill the spores is determined4 ,how ,food ,is ,heated ,heat is a form of energy which flows from hot to cold substances4 ,this flow occurs by convection1 conduction1 and radiation4 ,in a pressure canner1 convection and conduction are the primary methods of heat transfer4 ,convection heating occurs in thin liquids and in gases like air and steam4 ,as molecules are heated1 they become lighter and rise to the top of the jar1 displacing cooler ones toward the bottom4 ,this movement is visible in water that is being heated in a clear glass container4 ,convection heating occurs best in liquids like fruit and vegetable juices or broths4 ,these heat rapidly and thus have shorter processing times4 ,small quantities of starch either added or leached from vegetables slows down the convection and increases processing time4 ,for example1 jars of liquid containing pieces of green beans or peas would heat more slowly than apple juice because the pieces would interfere with convection4 ,a tightly packed jar takes longer to heat than a loosely packed one which allows some convection heating4 ,thus it is important not to over-pack jars as this will decrease the rate of heat penetration4 ,some types of food heat by a combination of conduction and convection4 ,one example is a peach half in thin sirup4 ,the sirup heats by convection while the peach heats by conduction4 ,another example is cream style corn4 ,initially1 the liquid is thin and heats by convection4 ,as the liquid thickens1 it heats by conduction4 ,conduction occurs when heat is transferred from one particle or substance to another right next to it4 ,this is the slowest type of heat transfer4 ,foods that mat together1 like spinach1 or viscous material like mashed pumpkin1 heat by conduction4 ,the larger the pieces of food or the thicker the puree1 the slower the heat penetration4 ,pressure ,canners ,a pressure canner is a kettle made from a material1 usually aluminum1 that is strong enough to safely withstand the pressures used in home canning4 ,the lid is built so it can be locked to the base of the canner4 ,on one type1 metal in the sealing edge is ground smooth so little or no leakage occurs between the lid and the base4 ,care should be taken to avoid damage to the sealing surfaces which could ruin the canner4 ,other canners have a gasket made of a rubber-like substance that prevents leakage of steam4 ,the gasket should be washed in hot suds1 rinsed1 and dried thoroughly after use4 ,all pressure canners include a safety plug or fuse4 ,one type has a metal fuse that melts when the temperature is too high4 ,if the canner is used properly the fuse should never need replacing4 ,another type of canner has a rubber-like safety plug4 ,care should be taken to replace the plug when the rubber gets hard4 ,as the rubber hardens1 it takes a greater pressure for it to blow out4 ,some older type canners have a petcock that serves as a vent and safety valve4 ,in canners that have a pressure gage1 vents serve to exhaust air from the canner4 ,the air is exhausted by venting for #aj minutes after steam starts escaping4 ,all the air must be exhausted before the canner is sealed because the steam has much more heat energy4 ,for example1 air in a #bab ,f oven feels just warm while #bab steam from a teakettle will burn you4 ,be sure to read and follow the instructions with your canner4 ,all canners should have some type of rack in the bottom4 ,a rack keeps the jars from touching the bottom of the canner and breaking4 ,it also aids in transferring the heat more evenly within the canner by permitting water and steam circulation4 ,there must be enough water in the canner to provide steam throughout processing4 ,two quarts of water is usually recommended1 although this may vary depending on size of the canner and the quantity of jars4 ,pressure canners have either a dial gage1 a pressure control or a combination of these4 ,the dial pressure gage indicates the pressure and corresponding sea level temperature4 ,the control type canner has a precision weight that sits on the vent pipe and jiggles to regulate pressure4 ,a third type is a combination gage and control4 ,the dial pressure gage measures steam pressure4 ,the tube in the pressure canner gage operates like a ,new ,year's ,eve noisemaker1 which is a flat paper tube rolled up4 ,blowing into the tube causes it to become more round and unroll4 ,the pressure gage works the same way except not as dramatically4 ,the gage is made of a partially flattened metal tube4 ,when pressure is applied1 the tube becomes more round and straightens slightly4 ,the needle pointer moves as the tube straightens4 ,the gage is calibrated to indicate pressure4 ,pressure is controlled by adjusting burner heat to maintain the desired pressure4 ,this type of gage should be checked yearly or after suspected damage1 such as dropping1 to be sure it functions properly4 ,a pressure control consists of a precision weight that rests on a specially designed vent pipe4 ,it automatically maintains an even pressure and temperature inside the canner4 ,pressure builds inside the canner until the upward force 7steam pressure times seat area7 is greater than the downward force of the weight on the seat area4 ,at this point1 the control weight is lifted1 releasing steam and reducing pressure1 until the upward force equals the weight4 ,the pressure inside again increases slightly1 lifts the weight1 and releases the pressure4 ,the repeated lifting and reseating or jiggling of the control weight indicates that the pressure is being controlled4 ,the burner is adjusted so the control jiggles at least several times a minute4 ,excessive jiggling will deplete the supply of water in the canner4 ,there are two types of pressure controls4 ,one type is a single weight with #c holes which fit on the vent pipe4 ,the diameter at the base of the hole 7seat area7 is different for each of the #c pressures--largest for #e pounds pressure1 and smallest for #ae pounds pressure4 ,the second type has #a seat area and a #c-piece weight4 ,for #e pounds pressure1 the small center weight is used4 ,one additional ring or weight is added for #aj pounds pressure1 and a second ring or weight is added for #ae pounds pressure4 ,with care1 the pressure control remains accurate throughout the canner's lifetime4 ,be sure that seat areas where the weight and the vent pipe make contact are not damaged or excessively worn2 this could affect the canner's performance4 ,the combination gage is not as common as the other two types4 ,it has a sliding piston which pushes up on a spring4 ,as pressure inside the canner increases1 the piston is pushed up4 ,rings on the piston indicate pressure4 ,if the heat is not regulated correctly1 pressure builds up to beyond #ae pounds1 at which point the weight is lifted to release the excess pressure4 ,it will jiggle audibly1 indicating to the user that the pressure is too high4 ,this system serves as a gage as well as a safety device4 ,the combination gage should be kept clean and dry when not in use1 to prevent corrosion4 ,it also must be checked yearly to be sure the piston slides easily and indicates the correct pressure4 ,effect of ,altitude ,atmospheric pressure is like the thickness of frosting on a cake4 ,where it is thickest it weighs more per square inch than where it is thin4 ,at sea level1 where the atmosphere is the thickest1 it is heavier than atop a mountain4 ,as altitude increases1 atmospheric pressure or its weight per square inch decreases4 ,altitude affects the boiling point of water4 ,where altitude is least1 at sea level1 water boils at #bab ,f4 ,as altitude increases the boiling point of water decreases4 ,the same is true in a pressure canner4 ,under #aj pounds pressure at sea level1 water boils at #bdj ,f4 ,as altitude increases1 the temperature in a pressure canner at #aj pounds of pressure is less than #bdj4 ,this difference is enough to affect the safety of canned products at altitudes above #b1jjj feet4 ,illustration3 ,fred ,farout ,processing times and pressures should be adjusted for altitude change4 ,processing time for a particular vegetable is the time it takes to heat the coldest part of the jar to a temperature of #bdj ,f1 and maintain it long enough to kill any ,c4 botulinum spores present4 ,at an altitude of #b1jjj feet1 it takes #aa pounds of gage pressure for water to boil at #bdj4 ,for each additional #b1jjj feet increase in altitude1 #a pound of pressure should be added4 ,for pressure canners that have the pressure control1 the #ae pounds pressure weight should be used at altitudes above #b1jjj feet for canning low-acid food4 ,at the end of processing1 pressure inside the jars as well as inside the canner is #aj pounds4 ,the pressure inside the canner should be allowed to drop slowly4 ,if pressure inside the canner is released too rapidly1 pressure inside the jars will be great enough to force the contents1 especially liquid1 out of the jars4 ,this may prevent a jar from sealing if a piece of food lodges on the top of the sealing rim4 ,it may even break the jar4 ,remove the lid from the canner as soon as the pressure drops4 ,jars should then be taken out and allowed to cool to room temperature quickly4 ,a type of non-toxic spoilage called flat sour can occur if the jars are allowed to stand in the canner for long periods4 ,when using the steam-pressure canner1 the pressure given is for altitudes less than #b1jjj feet above sea level4 ,if you live in an area with a higher altitude1 it is necessary to make an adjustment in pressure4 ,see the next chapter for details4 ,home ,canning of ,fruits and ,vegetables by ,carole ,davis#g ,canning in the home is increasing in popularity as a method of food preservation4 ,economic considerations are causing consumers to look for ways to stretch their food dollars4 ,by having their own gardens and canning the harvested produce1 they often can save money4 ,eating quality of home-canned products encourages some individuals to can4 ,the activity of growing or obtaining produce and preserving it in the home sometimes gives people a sense of personal achievement and satisfaction4 ,in canning1 food is preserved by applying heat to prepared food in containers so that micro-organisms that cause spoilage or food poisoning are destroyed and enzymes that cause undesirable quality changes in the flavor1 color1 and texture of food are inactivated4 ,preservation of food by canning also depends on sealing the food in sterile1 airtight containers to prevent it from coming in contact with micro-organisms in the environment4 ,canning is not a difficult technique1 but it must be done properly to avoid spoilage and food poisoning1 such as the often fatal botulism4 ,it is extremely important that only tested reliable instructions are used1 such as those found in ,u4,s4 ,department of ,agriculture publications4 ,based on scientific research1 specific instructions have been developed for preparing1 packing1 and processing each food4 ,instructions should be followed exactly from beginning to end--without taking any shortcuts or altering any recipes4 ,acidity of the food is the chief factor in influencing the time and temperatures necessary for processing4 ,the more acid the products1 the easier spoilage organisms are destroyed by heat4 ,acid foods--such as tomatoes1 fruits1 and pickled vegetables--can be safely processed at the temperature of boiling water in a boiling-water-bath canner4 ,if spoilage organisms are not killed by adequate processing1 they will continue to grow and could reduce the acid in the canned product1 thus encouraging the growth of more dangerous organisms1 such as ,clostridium botulinum4 ,low-acid foods--all vegetables1 except for tomatoes--require a more severe heat treatment than acid foods to kill the organisms4 ,the only safe way to can these foods is with a steam-pressure canner1 one with a weighted or dial gage1 to obtain temperatures above boiling4 ,clostridium botulinum is extremely dangerous in these low-acid foods because if it is present1 and the heat treatment has been insufficient1 it can grow and produce a deadly toxin in the sealed containers4 ,processing times are based on sea level conditions where water boils at #bab ,f or1 when under #aj pounds of pressure1 at #bdj4 ,as the altitude increases1 the temperature at which water boils decreases4 ,therefore1 at altitudes above sea level you need to make adjustments in canning instructions to insure that foods are adequately processed4 ,when using a boiling-water-bath canner you must add more time in processing1 as given in the table4 ,at altitudes above sea level it takes more than #aj pounds of pressure for the temperature of boiling water to reach #bdj ,f4 ,when using the steam-pressure canner1 the pressure must be increased although the time remains the same as that recommended for sea level4 ,at altitudes above #b1jjj feet1 process as follows3 ,altitude ,pounds of pressure #b1jjj feet #aa #d1jjj feet #ab #f1jjj feet #ac #h1jjj feet #ad #aj1jjj feet #ae ,altitude ,corrections for ,boiling ,water ,bath ,increase processing time if the time recommended is3 ,altitude 7feet7 #bj minutes or less ,more than #bj minutes #a1jjj #a minute #b minutes #b1jjj #b minutes #d minutes #c1jjj #c minutes #f minutes #d1jjj #d minutes #h minutes #e1jjj #e minutes #aj minutes #f1jjj #f minutes #ab minutes #g1jjj #g minutes #ad minutes #h1jjj #h minutes #af minutes #i1jjj #i minutes #ah minutes #aj1jjj #aj minutes #bj minutes ,equipment ,use jars made especially for home canning so the jars will be the right size for the processing time and temperature used1 properly heat tempered1 and resistant to mechanical shock4 ,always check jars before using to be sure they do not have nicks or cracks4 ,wash jars in hot1 soapy water and rinse well4 ,it is important to use standard jar closures4 ,they are designed to fit home canning jars correctly1 and are made from suitable materials to provide a proper seal4 ,one of the most popular types is the two-piece lid with a metal ring or band and a flat metal disk with a sealing compound4 ,flat metal disks can be used only once since they may not seal properly if reused4 ,metal bands may be used repeatedly if they are not rusted or dented4 ,illustration3 ,screw ring band and disk4 ,wash and rinse lids and bands4 ,metal lids with sealing compound may need boiling or holding in boiling water for a few minutes2 follow the manufacturer's directions4 ,porcelain-lined zinc caps with rubber shoulder rings can also be used to seal jars4 ,rubber rings should be used only once4 ,water-bath canners are readily available on the market4 ,however1 any large metal container may be used for a water-bath canner if it is deep enough so the water is well over the tops of the jars and has space to boil freely4 ,allow #b to #d inches above jar tops for brisk boiling4 ,the container or canner must have a tight fitting cover and a rack to allow water to circulate under the jars4 ,the steam-pressure canner is made of heavy metal and has a cover which fastens to make the pan steam-tight4 ,the cover is fitted with a safety valve1 a petcock or vent1 and a gage--either weighted or dial4 ,all parts of the canner must be clean and in good working order4 ,check the gage before the canning season1 and also during the season if canner is used often4 ,the weighted ones need only be checked to determine if they are thoroughly clean4 ,a dial gage can be tested for accuracy by a county ,extension agent or an equipment manufacturer4 ,a pressure saucepan may be used for canning pint jars of food4 ,however1 #bj minutes must be added to the processing time recommended for a particular food canned with the pressure canner4 ,this is because pressure saucepans heat and cool more rapidly than pressure canners do4 ,thus additional time is needed to compensate for the otherwise reduced exposure of the food to heat4 ,selecting and ,preparing ,home-canned foods will be no better than the raw products with which you begin4 ,fruits and vegetables should be of good quality with no bruises or soft spots4 ,be sure to choose fresh1 firm1 ripe fruits and young tender vegetables4 ,use them before they lose their freshness4 ,do not use overripe produce because some foods lose acidity as they mature1 and the recommended processing time may not be adequate4 ,wash all fruits and vegetables thoroughly1 but gently1 to remove dirt which contains bacteria4 ,wash small quantities at a time under running water or through several changes of water4 ,lift fruits and vegetables out of the water so the dirt will not resettle on the food4 ,do not let fruits or vegetables soak1 as they may lose flavor and food value4 ,peel and cut or slice produce as indicated in instructions for each specific fruit or vegetable4 ,fruits and vegetables may be packed raw into jars1 or preheated and packed hot4 ,raw or cold pack means that raw1 unheated food is placed in jars and covered with boiling hot sirup1 juice1 or water4 ,when foods are hot packed they are heated in sirup1 water or steam1 or juice for a specified length of time and then packed hot into jars4 ,most raw fruits and vegetables can be packed fairly tightly into containers because they cook down during processing4 ,however1 raw corn1 lima beans1 and peas should be packed loosely because they expand during processing4 ,hot food should be packed fairly loosely4 ,it should be at or near the boiling temperature when packed4 ,there should be enough sirup1 water1 or juice to fill in around the solid food in the container and to cover the food4 ,food at the top of the container may darken if not covered with liquid4 ,do not overpack containers as this may result in underprocessing4 ,it is necessary to leave headspace between the lid and the top of the food or liquid in the jar because there will be some expansion of food during processing4 ,the amount of headspace varies with the product1 style of pack1 and method of heat sterilization1 so follow directions for each fruit or vegetable4 ,when using the flat metal lid with sealing compound1 put the lid on a clean jar rim1 with sealing compound next to the glass4 ,then screw the metal band down firmly4 ,the lid will still have enough give to let steam escape during processing4 ,do not tighten the band further after removing the jar from the canner4 ,when using the porcelain-lined zinc cap1 fit the wet rubber ring down on the jar shoulder4 ,fill the jar and wipe clean the rubber ring and jar rim4 ,screw the cap down firmly and turn back inch4 ,when the jar is removed from the canner1 tighten the cap to complete the seal4 ,processing ,fruits ,sugar or sugar-water sirup is often added to fruits to help them hold their shape1 color1 and flavor4 ,sugar can be added in the dry form to very juicy fruits4 ,to make sugar sirup--mix sugar with water or juice extracted from the fruit4 ,proportions for #c types of sirup are as follows3 ,type of ,sirup ,sugar 7cups7 ,liquid 7cups7 ,thin #b #d ,medium #c #d ,heavy #d #d ,heat sugar and water or juice together until sugar is dissolved4 ,fruit may be canned without sweetening--in its own juice or in water--for special diets4 ,processing time is the same for unsweetened fruit as for sweetened because sugar is not needed to prevent spoilage4 ,process fruits by the boiling-water-bath method4 ,work only with the quantity of food needed for one canner load at one time4 ,as each jar is filled1 adjust the lid1 and place the jar on the rack in the water-bath canner about one-half full of hot or boiling water for raw or hot pack1 respectively4 ,be sure the water is #a to #b inches over the tops of the jars1 and there is an additional #a- to #b-;inch space to allow the water to boil freely4 ,cover the canner and when the water comes to a rolling boil1 start to count the processing time4 ,boil gently and steadily for the recommended time for the fruit you are canning4 ,a definite length of time is recommended for processing each kind of fruit4 ,when the processing time is completed1 immediately remove the jars from the canner with a pair of jar tongs4 ,adjust the jar lids if necessary4 ,cool the jars on a rack or folded towel away from drafts4 ,illustration3 ,hot packing peaches4 ,illustration3 ,covering peaches with a boiling sirup solution4 ,processing ,vegetables ,a steam-pressure canner must be used for processing all vegetables except tomatoes and pickled vegetables4 ,work only with the quantity of vegetable needed for one canner load at a time4 ,as each jar is filled1 adjust the lid1 and place the jar in the pressure canner containing #b to #c inches of hot or boiling water for raw or hot pack1 respectively1 to keep food hot4 ,the manufacturer's directions for general operation of the canner you are using should be followed4 ,a few pointers on the use of any canner follow3 --,use #b to #c inches of boiling water in the bottom of the canner4 --,set filled containers on rack in canner4 --,fasten canner cover securely4 --,allow steam to escape from open petcock or weighted gage opening for at least #aj minutes to drive all air from canner4 ,then close petcock or put on weighted gage4 --,when pressure reaches #aj pounds 7#bdj ,f71 start counting processing time4 ,keep pressure constant by regulating heat under the canner4 --,when processing time is completed1 remove the canner from heat immediately4 ,cool undisturbed at room temperature until the pressure registers zero4 ,after a minute or two1 slowly open the petcock or remove the weighted gage4 ,unfasten the cover and tilt the far side up so steam escapes away from you4 --,remove containers from canner with jar tongs4 --,adjust lids if necessary4 --,cool jars on a rack or folded towel away from drafts4 ,illustration3 ,cooling snap beans on a rack4 ,leave space between jars so air can circulate4 ,day-,after ,check ,jars should be examined after they have cooled1 but within #bd hours after processing1 to be sure a seal has been obtained4 ,to test a jar that has a flat metal lid1 press the center of the lid2 if the lid is down and will not move1 it is sealed4 ,turn jars with porcelain-lined zinc caps partly over in your hands2 if they do not leak1 they are sealed4 ,when jars are thoroughly cooled1 metal screw bands should be carefully removed4 ,wipe outside of jars clean1 and label jars to show date and contents4 ,store in cool dry place4 ,if you find a jar that did not seal1 use food right away or re-can the food immediately2 empty the jar1 pack and process the food as if it were fresh4 ,look for ,spoilage ,check dates on jar labels to be sure you first use food that has the earliest processing date4 ,before opening any jar for use1 look at it carefully for spoilage signs4 ,if it leaks1 has a bulging lid1 spurts liquid when opened1 or has an off-odor or mold1 then do not use it4 ,do not even taste it4 ,destroy it out of the reach of children and pets4 ,canned vegetables may contain the toxin that causes botulism without showing any visible signs of spoilage4 ,therefore1 boil all home-canned vegetables covered for at least #aj minutes before tasting or serving4 ,heating generally makes any odor of spoilage more evident4 ,if the food appears to be spoiled1 foams1 or has an off-odor during heating1 destroy it4 ,how to ,can ,cut ,green ,beans#h #a4 ,select green beans3 ,choose young1 tender beans ,allow #a to #b pounds of fresh beans for each quart to be canned #b4 ,prepare green beans3 ,wash beans ,trim ends ,cut into #a-;inch pieces #c4 ,pack into jars3 ,to pack raw-- ,pack raw beans tightly into jar ,leave -inch space at top of jar ,add teaspoon salt to pints2 #a teaspoon to quarts ,cover with boiling water to inch from top of jar ,wipe jar rim clean ,adjust jar lid ,process in pressure canner at #aj pounds pressure 7#bdj ,f7 ,pints--#bj minutes ,quarts--#be minutes 7,at altitudes above sea level1 increase pressure according to instructions in early part of chapter7 ,to pack hot-- ,cover cut beans with boiling water2 boil #e minutes ,pack hot beans loosely into jar to inch of top ,leave -inch space at top of jar ,add teaspoon salt to pints2 #a teaspoon to quarts ,cover with boiling water to inch from top of jar ,wipe jar rim clean ,adjust jar lid ,process in pressure canner at #aj pounds pressure 7#bdj ,f7 ,pints--#bj minutes ,quarts--#be minutes 7,at altitudes above sea level1 increase pressure according to instructions given earlier7 #d4 ,allow pressure to return to #j #e4 ,remove jars from canner #f4 ,complete seals1 if necessary ,how to ,can ,peaches#i #a4 ,select peaches3 ,choose fresh1 firm1 ripe fruit1 with no soft spots or bruises ,allow #b to #c pounds of fresh peaches for each quart to be canned #b4 ,prepare peaches3 ,wash peaches ,dip in boiling water2 then in cold water ,slip off skins ,cut in halves and remove pits4 ,slice if desired #c4 ,prevent darkening3 ,drop peeled peaches into solution of #b tablespoons each of salt and vinegar per gallon of water ,drain just before heating or packing raw #d4 ,pack into jars3 ,to pack raw-- ,pack raw peaches in jar to inch of top ,cover with boiling sirup 7,see sirup table7 ,leave -inch space at top of jar ,wipe jar rim clean ,adjust jar lid ,process in boiling-water bath-- ,pints--#be minutes ,quarts--#cj minutes 7,at altitudes above sea level1 increase processing time according to table near start of chapter7 ,to pack hot-- ,heat peaches through in hot sirup 7,see sirup table74 ,if fruit is very juicy1 heat it with sugar1 adding no liquid ,pack hot fruit in jar to inch of top ,cover with boiling sirup ,leave -inch space at top of jar ,wipe jar rim clean ,adjust jar lid ,process in boiling-water bath-- ,pints--#bj minutes ,quarts--#be minutes 7,at altitudes above sea level1 increase processing time according to table near start of chapter7 #e4 ,remove jars from canner #f4 ,complete seals1 if necessary ,freezing ,your ,garden's ,harvest by ,annetta ,cook#aj ,the growing season brings an abundance of fruits and vegetables freshly harvested from your garden4 ,the unmatchable sweetness of peas cooked fresh from the pods1 the tender-crisp texture of fresh broccoli1 the delectable flavor of sweet juicy strawberries are irresistible4 ,it is always a disappointment when the growing season is over4 ,you may have more produce than you were able to use within a short time1 so why not savor its just-picked freshness during the autumn and winter months--freeze it6 ,of all the methods of home food preservation1 freezing is one of the simplest and least time-consuming4 ,the natural colors1 fresh flavors1 and nutritive value of most fruits and vegetables are maintained well by freezing4 ,however1 to freeze foods successfully--that is1 to preserve their quality--produce must be carefully selected1 prepared and packaged1 and properly frozen4 ,be sure to use reliable home-freezing directions such as those found in ,u4,s4 ,department of ,agriculture publications4 ,unless recommended practices and procedures are observed1 the food's eating quality will be a disappointment4 ,the first consideration before deciding whether to freeze the garden's harvest is whether your freezer can maintain temperatures low enough to preserve quality of the food during freezer storage4 ,storage temperatures must be #j ,f 7-#ah ,c7 or below to help prevent unfavorable changes in the food1 including growth of bacteria4 ,the temperature control of your freezer should be adjusted so the warmest spot in the freezer will always be at #j ,f or lower4 ,freezers and most two-door refrigerator-freezer combinations are best suited for long storage of home-frozen fruits and vegetables since they can be set to maintain this temperature4 ,proper preparation of produce is also important to insure high eating quality of frozen vegetables and fruits4 ,vegetables1 except green peppers and mature onions1 maintain better quality during freezer storage if blanched1 or heated briefly1 before freezing4 ,blanching is necessary to prevent development of off-flavors1 discoloration1 and toughness in frozen vegetables4 ,besides stopping or slowing down the action of enzymes responsible for these undesirable changes1 blanching also softens the vegetable1 making it easier to pack into containers for freezing4 ,fruit does not need to be blanched before freezing4 ,however1 most fruits require packing in sugar or sirup to prevent undesirable flavor and texture changes in the frozen product4 ,sugar1 either alone or as part of the sirup1 plus the acidity of fruit retards enzyme activity in fruit stored at #j ,f or below4 ,packaging ,material ,material selected for packaging fruits and vegetables for freezing must be moisture-vapor-proof or moisture-vapor-resistant to keep the food from drying out and from absorbing odors from other foods in the freezer4 ,loss of moisture from the food causes small white areas called freezer burn to develop4 ,these areas are not harmful1 but if extensive they can cause the food to become tough and lose flavor4 ,suitable packaging materials include rigid plastic food containers1 plastic freezer bags1 heavy aluminum foil1 freezer paper or plastic film1 glass freezer jars1 and waxed freezer cartons4 ,collapsible1 cardboard freezer boxes are frequently used as an outer covering for plastic bags to protect them against tearing4 ,select packaging materials suiting the shape1 size1 and consistency of the food4 ,rigid containers are suited for freezing all foods1 but are especially good for fruit packed in liquid4 ,non-rigid containers are best for fruits and vegetables packed without liquid4 ,paper1 plastic1 or foil wraps are ideal for freezing bulky vegetables such as broccoli1 corn on the cob1 and asparagus4 ,rigid containers with straight sides and flat bottoms and tops stack well in the freezer4 ,they take up less freezer space than rounded containers1 containers with flared sides1 and bulky1 wrapped packages or plastic bags without protective outer cartons4 ,containers with straight sides or those that are flared1 having wider tops than bottoms1 are preferred for easy removal of the food before thawing4 ,if the opening is narrower than the body of the container1 the food will have to be partially thawed so you can get it out of the container4 ,freezer containers and bags are available in a variety of sizes4 ,do not use those with more than -gallon capacity for freezing fruits and vegetables since the food will freeze too slowly1 causing poor quality food4 ,choose a container that will hold enough food for one meal for your family4 ,you may wish to put up a few smaller packages for use when some family members are not home or to go with your family-size packages when guests are present for meals4 ,pack foods tightly into containers4 ,since most foods expand during freezing1 leave headspace between the packed food and closure4 ,for fruits that are in liquid1 pureed1 or crushed and packed in containers with wide openings1 leave -inch headspace for pints1 #a-;inch headspace for quarts4 ,if containers with narrow openings are used1 leave -inch headspace for pints1 #a-;inch headspace for quarts4 ,for fruits and vegetables packed without liquid1 leave -inch headspace for all types of containers4 ,vegetables that pack loosely1 such as asparagus and broccoli1 require no headspace4 ,any container for freezer use must be capable of a tight seal4 ,rigid containers should have an airtight-fitting lid4 ,press out all air from the unfilled parts of plastic bags4 ,immediately twist the top of each bag and securely tie it with a paper- or plastic-covered wire twist strip1 rubber band1 or string to prevent return of air to the bag4 ,some bags may be heat-sealed with special equipment available on the market4 ,follow the manufacturer's directions4 ,edges and ends of paper1 foil1 or plastic wraps should be folded over several times so the wrap lies directly on top of the food and all air has been pressed out of the package4 ,seal the ends with freezer tape to hold them securely in place4 ,selecting and ,preparing ,grow varieties of fruits and vegetables that freeze well4 ,your county ,extension office can provide information on suitable varieties that grow well in your locality4 ,produce selected for freezing should be of optimum eating quality4 ,freezing only preserves the quality of produce as it is at the time of freezing4 ,it never improves quality4 ,fruits to be frozen should be firm and ripe4 ,underripe fruit may have a bitter or off-flavor after freezing4 ,pick berries when ripe and freeze them as soon after picking as you can4 ,some fruits--apples1 peaches1 pears--may need to ripen further after harvesting4 ,but take care they don't get too ripe4 ,frozen fruit prepared from overripe fruit will lack flavor and have a mushy texture4 ,choose young1 tender vegetables for freezing4 ,since vegetables lose quality quickly after harvest1 freeze them as soon as possible for maximum quality4 ,the sugar in corn1 peas1 and lima beans is rapidly lost when held too long before freezing4 ,if you must hold vegetables and ripe fruits for a short while1 refrigeration will help retain the just-picked freshness better than leaving produce at room temperature4 ,wash small quantities of fruit gently in cold water4 ,do not permit fruit to stand in water for any length of time since it will become water-soaked and lose flavor and food value4 ,drain fruit thoroughly4 ,peel fruit and remove pits or seeds4 ,halve1 slice1 chop1 crush1 or puree fruit as indicated in the instructions for each specific fruit4 ,some fruit1 especially berries1 may be left whole1 but remove stems or hulls4 ,work with small quantities of fruit at a time1 particularly if it is fruit that darkens rapidly4 ,two to three quarts is an adequate amount to handle at one time4 ,pack fruit by sirup pack1 sugar pack1 or unsweetened pack4 ,most fruit has better texture and flavor with a sweetened pack4 ,apples1 avocados1 berries1 grapes1 peaches1 persimmons1 and plums can all be frozen satisfactorily without sweetening1 but the quality is not quite as good as freezing in sirup or sugar4 ,an unsweetened pack will give as good a quality product for gooseberries1 currants1 cranberries1 rhubarb1 and figs as a sweetened pack4 ,sirup pack4 ,make a sugar sirup by dissolving sugar in water4 ,a #dj sirup 7#c cups of sugar to #d cups of water7 is recommended for freezing most fruits4 ,sirups containing less sugar are sometimes used for mild-flavored fruits2 those with more sugar for very sour fruits4 ,the type of sirup to use is specified in the directions for freezing each fruit4 ,allow to #b_/c cup of sirup for each pint of fruit4 ,cut fruit directly into the freezer container1 leaving the recommended headspace4 ,add sirup to cover fruit4 ,illustration3 ,slicing strawberries before freezing in a sugar pack4 ,sugar pack4 ,cut fruit into a large bowl4 ,sprinkle with sugar4 ,the amount of sugar to use is specified in freezing directions for each fruit4 ,mix gently until juice is drawn from the fruit and all the sugar is dissolved4 ,pack fruit and juice into freezer containers4 ,unsweetened pack4 ,some fruit may be packed dry1 without added liquid or sugar4 ,other fruit1 particularly if it darkens rapidly1 can be covered with water to which ascorbic acid has been added4 ,crushed fruit or sliced fruit that is very juicy can be packed in its own juice without added liquid4 ,for all packs except the dry1 unsweetened pack1 liquid--either sirup1 juice1 or water--should completely cover the fruit4 ,this prevents the top pieces from changing color or losing flavor due to exposure to air in the headspace4 ,a small crumpled piece of waxed or parchment paper placed on top of the fruit helps keep it pressed down in the liquid once the container has been sealed4 ,the paper should loosely fill the headspace area4 ,do not use aluminum foil since acid in the fruit can cause the foil to pit 7form holes71 and tiny pieces of foil may drop into the food4 ,anti-darkening4 ,many fruits darken during freezing1 particularly if not kept under liquid4 ,darkening occurs when the fruit is exposed to air4 ,since a small amount of air is in the liquid as well as the tissues of fruit1 some darkening can occur even when the fruit is submerged in liquid4 ,to help retard darkening during freezer storage1 add ascorbic acid 7vitamin ,c7 to the fruit during preparation4 ,ascorbic acid is available in several forms from drug stores1 some freezer locker plants1 and some grocery stores that sell freezing supplies4 ,crystalline ascorbic acid is easier to dissolve in liquid than powder or tablet forms4 ,the amount of ascorbic acid to use is given in the directions for those fruits where use of ascorbic acid is beneficial4 ,ascorbic acid mixtures containing sugar1 and sometimes citric acid1 also are available4 ,follow the manufacturer's directions for use of these products4 ,in preparing vegetables1 wash a small quantity of the vegetable gently in several changes of cold water4 ,lift the vegetable out of the water each time so all dirt will settle to the bottom of the sink or pan4 ,shell1 husk1 or peel and trim4 ,some vegetables such as lima beans1 corn on the cob1 and asparagus require sorting for size1 since blanching times depend on size of the pieces4 ,blanch the vegetable 7this is not necessary for green peppers and mature onions74 ,most vegetables are blanched by heating them in boiling water4 ,a blancher consisting of a tall kettle1 basket1 and cover is convenient to use and can be purchased at most department or farm supply stores4 ,however1 any large pan which can be fitted with a wire or perforated metal basket and covered is suitable4 ,to insure adequate blanching1 immerse a basket containing a small amount of the vegetable 7#a pound7 into a large amount of boiling water 7at least #a gallon74 ,start timing once the vegetable has been immersed and the kettle is covered4 ,blanching time will vary with the vegetable and the size of the pieces1 so follow the recommended blanching times for each vegetable4 ,cool the vegetable by immersion in a large quantity of cold or iced water4 ,rapid cooling is necessary to stop the food from cooking4 ,cool the vegetable for about the same length of time as it was heated4 ,once cooled1 do not leave the vegetable standing in water1 as loss of flavor and food value can occur4 ,drain the cooled vegetable thoroughly before packaging4 ,other methods of blanching and cooling are recommended for some vegetables4 ,for example1 mushrooms are heated by sauteing1 tomatoes by simmering in their own juice4 ,these foods are cooled by setting the pan of food in cold or iced water to speed cooling4 ,freezing and ,storing ,after packing and sealing containers1 label them with the name of the food1 type of pack 7for fruits71 and date of freezing4 ,freeze food soon after packing1 placing a few packages at a time in the freezer as you have them ready4 ,freeze food at #j;,f or below4 ,do not load the freezer with more food than can be frozen in #bd hours4 ,usually #b to #c pounds of food per cubic foot of freezer capacity can be frozen at a time4 ,place packages on freezing coils or plates or in fast-freeze section of freezer1 leaving a space between each package4 ,loading the freezer in this manner enables the food to be frozen quickly4 ,freezing foods too slowly can result in loss of quality4 ,once food has frozen1 stack containers4 ,keep freezer surfaces relatively free from frost to insure maximum operating efficiency of your freezer4 ,fruits and vegetables stored at #j ,f or below will maintain high quality for #h to #ab months4 ,unsweetened fruit loses quality more rapidly than sweetened fruit4 ,keeping food longer than the recommended time will not make it unsafe to eat1 but some quality loss can occur4 ,thawing ,home-frozen fruits and vegetables are convenient and easy to use since most of their preparation is done before freezing4 ,thaw frozen fruit in the refrigerator1 or at room temperature in a pan of cool water4 ,leave fruit in the unopened freezer container4 ,a pint package of fruit frozen in sirup will take about #f to #h hours to thaw in the refrigerator1 or to #a hour in a pan of cool water4 ,fruit in sugar packs takes less time4 ,unsweetened packs need more time than sirup packs4 ,for best eating quality1 serve fruit with a few ice crystals remaining4 ,cook most frozen vegetables without thawing first4 7,corn on the cob and leafy vegetables require partial thawing to insure even cooking47 ,add the vegetable to boiling salted water4 ,use #a cup of water and #a teaspoon of salt for each quart of vegetable with these exceptions3 ,use #b cups of water for lima beans2 water-to-cover for corn on the cob4 ,cover the saucepan during cooking4 ,cook the vegetable only until tender4 ,avoid overcooking4 ,consult timetable in freezing directions for recommended times for cooking home-frozen vegetables4 ,how to ,freeze ,strawberries#aa #a4 ,select strawberries3 ,choose firm1 ripe red berries with a slightly tart flavor ,allow about #a quarts fresh strawberries for each quart to be frozen #b4 ,prepare strawberries3 ,wash berries in cold water2 drain well ,remove hulls #c4 ,pack into rigid freezer containers3 ,to pack in sirup-- ,prepare ahead of time a #ej percent sirup by dissolving #d cups sugar in #d cups of water2 this will make #f cups sirup ,add about cup sirup to each container ,put berries into prepared containers ,to pack in sugar-- ,add cup sugar to each quart berries ,mix gently until sugar is dissolved and juice is drawn from berries ,pack strawberries with juice in containers ,to pack unsweetened-- ,put berries into containers ,for better color1 cover with cold water containing #a teaspoon ascorbic acid per quart of water ,for all packs-- ,press fruit gently down in each container2 add liquid 7sirup1 juice1 or water7 to cover fruit1 unless fruit is packed dry1 unsweetened ,leave recommended amount of headspace 7,see earlier reference7 ,put a small piece of crumpled waxed paper on top of berries to keep them down in liquid ,wipe all liquid from top and sides of containers ,seal tightly with lid ,label with name of fruit1 type of pack1 and date of freezing #d4 ,freeze strawberries3 ,immediately after packaging1 place berries in freezer set at #j ,f or below2 leave space around each container for faster freezing ,do not freeze more than #a quart of berries per cubic foot of freezer capacity at a time ,stack containers of berries once frozen2 store at #j or below ,how to ,freeze ,green ,peas#ab #a4 ,select green peas3 ,choose bright-green1 plump1 firm pods with sweet1 tender peas 7do not use immature or tough peas7 ,allow #d to #e pounds fresh peas for each quart to be frozen #b4 ,prepare green peas3 ,shell peas ,wash shelled peas in cold water2 drain #c4 ,blanch green peas3 ,bring #a gallon water to a boil in a large kettle ,put peas 7#a pound7 in blanching basket ,lower basket into boiling water ,cover kettle and heat peas #a minutes ,chill peas promptly in cold or iced water #a minutes ,drain cooled peas #d4 ,pack green peas3 ,pack drained1 blanched peas in freezer containers 7,see reference on containers in early part of chapter7 ,leave -inch headspace between peas and closure ,seal containers tightly ,label each package with name of vegetable and date #e4 ,freeze green peas3 ,immediately after packaging1 place peas in freezer set at #j ,f or below2 leave space around each container for faster freezing ,do not freeze more than #b to #c quarts of peas per cubic foot of freezer capacity at a time ,stack packages of peas once frozen2 store at #j ,f or below ,for ,further ,reading3 ,home ,freezing of ,fruits and ,vegetables1 ,u4,s4 ,department of ,agriculture ,h,g ,bul4 ,no4 #aj1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #ge4 ,jellies1 ,jams1 ,marmalades1 ,preserves by ,catharine ,c4 ,sigman and ,kirby ,hayes#ac ,changing fruit into a variety of products such as jellies1 jams1 marmalades1 and preserves can be most rewarding4 ,these products serve as a good way to use fruit that is not completely suitable for canning or freezing1 while adding variety and economy to the home food preservation plan4 ,jams1 jellies1 and preserves are similar in that they are preserved using sugar1 and all are jellied or partially jellied4 ,each differs from the other due to the fruit used1 ratio of ingredients1 and methods of preparation4 ,jelly is made using fruit juice4 ,it is clear and firm enough to hold its shape when removed from the jar4 ,jam is made from crushed or macerated fruit4 ,less firm than jelly1 it spreads more easily4 ,conserves are jams made from a mixture of fruits including citrus4 ,sometimes nuts and raisins are added4 ,preserves are whole fruits or large pieces of fruit in a sirup that varies in thickness4 ,marmalades are usually made from pulpy fruits1 with skin and pulp suspended in a clear1 jellied liquid4 ,for citrus marmalades1 the peel is sliced very thin4 ,butters are made by cooking fruit pulp with sugar to a thick consistency which spreads easily4 ,jellied fruit products need a balanced ratio of fruit1 acid1 pectin1 and sugar for best results4 ,fruit provides the characteristic color and flavor1 and furnishes at least part of the pectin and acid that combines with added sugar to give the desired gel4 ,full flavored fruits are needed to offset the dilution of flavor by the large proportion of sugar used4 ,pectin is the actual jellifying substance and is found in many fruits in adequate quantity4 ,if pectin is lacking1 apple juice extract or commercial pectin may be used4 ,all fruits have more pectin when underripe4 ,commercial pectin is available in both liquid and powder forms4 ,it is essential to follow the manufacturer's instructions or tested recipes as in ,u4,s4 ,department of ,agriculture publications4 ,these preparations generally bring higher yields plus the advantages of being able to use fully ripe fruit1 with a shorter cook time and more uniform results4 ,acid content varies among fruits and is higher in underripe fruits4 ,acid is needed both for gel formation and for flavor4 ,when fruits are low in acid1 lemon juice or citric acid may be used4 ,commercial pectins also have added acid4 ,either beet or cane sugar in fruit products acts as a preserving agent1 helps in forming the gel1 and enhances the finished product's flavor4 ,in preserves1 sugar aids in firming the fruit or fruit pieces4 ,sweeteners such as brown sugar1 sorghum and molasses are not recommended since their flavor overpowers the fruit flavor and their sweetness varies4 ,other than artificial sweeteners1 suitable sugar replacements are light corn sirup and light1 mild honey4 ,neither can substitute fully for sugar on a one-to-one basis4 ,for best results use a tested recipe1 but if one is not available replace about to of the sugar with corn sirup or honey4 ,longer boiling 7for recipes without pectin7 may be required since additional moisture is being added4 ,fruits for jellied products without added pectin must be hard ripe and full flavored1 or in a proportion of fully ripe and underripe1 in order to provide the needed pectin4 ,if liquid or powdered pectin is used1 fully ripe fruit is best4 ,after sorting to remove overripe or undesirable fruit1 wash in cold running water or several changes of cold water4 ,prepare fruit according to the specific recipe1 discarding any spoiled or bruised portions4 ,only the amount needed should be prepared to prevent quality loss4 ,jam and ,jelly ,equipment ,water bath canner ,jelly thermometer ,timer ,widemouth funnel ,large1 flat-bottomed kettle 7#h-aj qt47 ,measures ,measuring cup and spoons ,food chopper or masher ,long-handled spoon ,colander ,ladle ,jar lifter ,jelly bag and cheesecloth ,jelmeter ,canning jars and fittings ,extraction ,in jelly making1 juice is extracted either by crushing1 by limited heating using small amounts of water1 or by longer cooking with measured amounts of water4 ,heating aids in pectin extraction for those recipes not using added pectin4 ,the prepared fruit is put in a damp jelly bag or several thicknesses of damp cheesecloth1 tied1 and hung to drip4 ,the clearest juice will be free run1 but yields increase if the bag is pressed or twisted4 ,re-straining this juice is recommended4 ,do not squeeze or press4 ,jams1 jellies1 and preserves can be made with added pectin or without it1 depending on the fruit4 ,fruits such as raspberries1 strawberries1 and peaches generally need added pectin4 ,apples1 crabapples1 currants1 plums1 grapes1 and quinces--if not overripe--contain enough pectin and acid for good gel strength4 ,pectin content can be checked visually by mixing #a tablespoon of cool cooked fruit juice and #a tablespoon of denatured alcohol and mixing4 ,fruit high in pectin will form a jellylike mass while fruit low in pectin will show little clumping4 ,caution3 ,do not taste2 the mixture is poisonous4 ,pectin may also be tested using a jelmeter4 ,this graduated glass tube measures the rate of fruit juice flow through the tube1 giving a rough estimate of the amount of pectin present4 ,jellied fruit products made without added pectin require less sugar per fruit unit and need longer boiling to reach the end point4 ,the yield of finished product is less than that with added pectin4 ,pectin added to fruit1 either in powder or liquid form1 must be used in recipes designating the type4 ,powdered pectin is mixed with the unheated fruit juice or unheated crushed fruit4 ,liquid pectin is added to the boiling fruit juice or fruit and sugar mixture4 ,the boiling time of #a minute for both types is used and must be accurately timed4 ,regardless of type1 or whether pectin is used1 you must follow directions closely1 taking accurate measurements4 ,when ,it's ,done ,one of the largest concerns when making jelly without added pectin is to know when it is done1 or judging the end point4 ,two of the most frequently used methods for testing doneness of jelly without added pectin are the temperature test and the spoon or sheet test4 ,the temperature test is the most scientific method and probably the most dependable4 ,before cooking jelly1 take the temperature of boiling water with a jelly or candy thermometer4 ,cook the jelly mixture to a temperature #h ,f higher than the boiling point of water4 ,if cooked to this point1 the jelly mixture should form a satisfactory gel4 ,cook other jellied mixtures to a temperature #i higher than the boiling point of water4 ,to get an accurate reading1 place the thermometer in a vertical position with the bulb completely covered by the jelly mixture but not touching the bottom of the kettle4 ,stir jam1 preserve1 conserve1 and marmalade mixtures before taking the temperature4 ,read the thermometer at eye level4 ,to test the jellying point by the spoon or sheet test1 dip a cool metal spoon into the boiling jelly mixture and lift the spoon so the sirup runs off the side4 ,when the sirup no longer runs off the spoon in a steady stream1 but two drops form together and sheet off the spoon1 the jelly should be done4 ,illustration3 ,pouring hot jelly mixture into canning jars4 ,once the jellying point is reached1 quickly pour jelly into sterilized containers4 ,when sealing jelly with lids1 use only standard canning jars and new lids4 ,pour the boiling hot jelly mixture into sterilized hot jars1 leaving #a_/h inch head space4 ,wipe the jar rims clean1 place hot metal lids on jars with the sealing compound next to the glass1 screw the metal bands down firmly1 and stand the jars upright to cool4 ,the paraffin seal is recommended only for jelly4 ,pour the boiling hot jelly mixture into sterilized hot containers1 leaving inch head space4 ,cover hot jelly with hot paraffin to make a single thin layer #a_/h inch thick4 ,paraffin should touch all sides of the container4 ,prick air bubbles in the paraffin4 ,heat processing of jams1 preserves1 conserves1 and marmalades is recommended1 especially in warm or humid climates4 ,place filled jars on a rack in a water bath canner or other large container filled with hot water4 ,the water should be an inch or two over the tops of the jars4 ,cover canner4 ,bring the water to a rolling boil and boil gently for five minutes4 ,remove the products from the canner immediately when the processing time is up4 ,place the containers on a rack or folded cloth away from drafts to cool4 ,let jellied products stand overnight to avoid breaking the gel4 ,remove screw bands1 and label the containers with the name of the product and the date4 ,store in a cool1 dry place4 ,jellied products have a much better flavor and color if stored only for a short time4 ,if ,it ,doesn't ,gel ,what if the jelly doesn't gel8 ,try using it as a topping for pancakes or ice cream1 or try recooking the mixture4 ,to remake jelly without added pectin1 heat the jelly to boiling and boil for a few minutes until the jellying point is reached4 ,remove the jelly from the heat1 skim1 pour into hot1 sterilized containers and seal4 ,how to ,prevent ,problems ,with ,jellied ,products ,problem ,cause ,prevention ,formation of ,excess sugar ,test fruit juice with jelmeter for crystals proper proportions of sugar ,undissolved sugar ,wipe side of pan free of crystals sticking to sides with damp cloth before filling of kettle jars ,tartrate crystals ,make grape jelly stock1 and let in grape juice tartrate crystals settle out before making jelly4 ,then strain through two thicknesses of cheesecloth to remove crystals ,mixture cooked too ,cook at a rapid boil4 ,remove from slowly or too long heat immediately when jellying point is reached ,syneresis or ,excess acid in ,maintain proper acidity of juice weeping juice makes pectin unstable ,storage place too ,store in a cool1 dark and dry place warm or storage temperature fluctuated ,paraffin seal too ,seal jelly with a single thin layer thick of paraffin #a_/h inch thick4 ,prick air bubbles in paraffin ,too soft ,overcooking fruit ,avoid overcooking as this lowers to extract juice the jellying capacity of pectin ,incorrect ,follow recommended instructions proportions of sugar and juice ,undercooking ,cook rapidly to jellying point causing insufficient concentration ,insufficient acid ,avoid using fruit that is overripe4 ,lemon juice is sometimes added if fruit is acid deficient ,making too large a ,use only #d to #f cups of juice in batch at one time each batch of jelly ,too stiff or ,overcooking ,cook jelly mixture to a temperature tough #h ,f higher than the boiling point of water or until it sheets from a spoon ,too much pectin in ,use ripe fruit fruit ,cloudy ,green fruit 7starch7 ,use firm1 ripe fruits or slightly underripe ,imperfect straining ,do not squeeze juice but let it drip through jelly bag ,jelly allowed to ,pour into jars immediately upon stand before it reaching jellying point4 ,work was poured into quickly jars or poured too slowly ,bubbles ,kettle was not held ,hold kettle close to top of jar and close to top of pour jelly quickly into jar jar as jelly was poured1 or jelly was poured slowly and air became trapped in hot jelly ,may denote spoilage4 ,follow recommended methods to get airtight seal ,if bubbles are moving1 do not use ,mold ,imperfect seal ,use recommended methods to get 7denotes airtight seal spoilage2 do not use7 ,lack of proper ,sterilize jelly glasses and all sanitation equipment used ,to remake with powdered pectin1 measure cup sugar1 cup water1 and #d teaspoons powdered pectin for each quart of jelly4 ,mix the pectin and water and bring to a boil1 stirring constantly4 ,add the jelly and the sugar1 stir thoroughly1 and bring to a full rolling boil over high heat1 stirring constantly4 ,boil the mixture hard for #cj seconds1 remove from the heat1 pour into hot containers and seal4 ,to remake with liquid pectin1 measure cup sugar1 #b tablespoons lemon juice1 and #b tablespoons liquid pectin for each quart of jelly4 ,bring the jelly to a boil over high heat4 ,add the sugar1 lemon juice and liquid pectin and bring to a rolling boil1 stirring constantly4 ,boil the mixture hard for #a minute4 ,remove the jelly from the heat1 skim1 pour into hot1 sterilized containers and seal4 ,high quality jellied products depend on many factors so there may be several possible solutions to problems in making these products4 ,some common problems and their prevention are given in the table4 ,for ,further ,reading3 ,how ,to ,make ,jellies1 ,jams and ,preserve at ,home1 ,h,g ,bul ,no4 #ef1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #ee4 ,pickles1 ,relishes ,add ,zip and ,zest by ,isabelle ,downey#ad ,pickles or relishes can add zip and zest to your meals1 snacks and party refreshments4 ,they contain small amounts of nutrients1 depending on ingredients used in making them4 ,but they have little or no fat and are low in calories1 except for the sweet varieties4 ,sun-drying1 salting1 smoking and pickling were methods used in ancient times for preserving food4 ,pickling is still popular today4 ,pickling is preserving foods in vinegar or brine or a combination of the two4 ,other ingredients are sometimes added to make pickles crisp and spicy4 ,relishes and some pickles can be made in a few hours4 ,other pickles may take three to six weeks4 ,there are four basic classifications of pickle products1 depending on ingredients used and method of preparation4 ,brined pickles are sometimes called fermented pickles and take three weeks or longer to cure4 ,dilled cucumbers1 sauerkraut and some vegetables are often prepared this way4 ,cucumbers change from a bright green to an olive or yellow green while the interior becomes uniformly translucent4 ,sauerkraut is tart and tangy in flavor1 creamy-white in color1 and crisp and firm4 ,fresh pack pickles are also called the quick process4 ,this method is very popular for the family with limited time4 ,ingredients are combined and put directly in the jar to be heat processed1 or combined and heated a short time before being placed in the jar for heat processing4 ,fruit pickles are usually made of whole fruits simmered in a spicy1 sweet-sour sirup4 ,some of the favorites are peach1 pear and watermelon rind4 ,relishes are made from chopped fruits or vegetables 7or a combination71 with seasonings added and cooked to a desired consistency4 ,they can be hot1 spicy1 sweet or sour1 depending on the recipe used4 ,corn relish1 chili sauce1 catsup1 chow-chow and chutney are popular examples4 ,always use a tested recipe2 one that is current and reliable4 ,too little of one ingredient and too much of another could cause the pickles to be unsafe to eat4 ,read the complete recipe before starting the preparation1 and be sure you understand exactly what you are to do4 ,check to see you have all the ingredients4 ,accurate measurements and weights are most important in making pickles and relishes if a quality and safe product is to be the result4 ,use only good quality fruits and vegetables4 ,select tender vegetables and firm ripe fruit4 ,pears and peaches may be slightly underripe for pickling4 ,the pickling type cucumber is the variety you will want to use4 ,the salad 7slicing7 variety does not make a crisp pickle4 ,contact your county ,extension office for the variety grown in your area4 ,wax-coated cucumbers bought from the vegetable counter are not suitable for pickling because brine cannot penetrate the wax4 ,besides1 cucumbers for pickling should be used within #bd hours after gathering4 ,if they are kept--even refrigerated--longer than #bd hours before the pickling process begins1 you may have a poor quality product4 ,always remove the blossom4 ,this may contain fungi or yeasts which could cause enzymatic softening of the cucumber4 ,if whole cucumbers are to be brined1 you may want to leave a -inch stem4 ,do not use vegetables or fruits that have even a slight evidence of mold or decay4 ,in preparing fruits and vegetables to be pickled1 wash them thoroughly in cold water whether they are to be peeled or not4 ,lift out of the water each time1 so soil that has been washed off will not drain back over them4 ,rinse the pan thoroughly between each washing4 ,this is a good time to check again to see if you have fruits or vegetables that should not be used4 ,too1 you can sort as to size1 shape and color4 ,this makes for a uniform pack and attractive product4 ,ingredients ,,salt--,pure granulated salt with no noncaking material or iodine added is best4 ,this is sold as pickling salt1 barrel salt1 and kosher salt4 ,pickling salt is sold at the grocery store and barrel salt from many farm supply stores4 ,table salt contains noncaking materials that may interfere with fermentation during brining4 ,it also may make the brine cloudy4 ,iodized salt may darken pickles4 ,never use ice cream salt or rock salt--they are not food-pure4 ,,vinegar--,use a #d to #f percent acidity 7#dj to #fj grain7 cider or white vinegar4 ,read the label1 for if it does not have the amount of acidity listed1 it should not be used for making pickles or relishes4 ,some vinegar has #ai percent acidity--this must be diluted4 ,directions are on the label4 ,don't use homemade vinegar since the acidity is not known4 ,cider vinegar1 used in most recipes1 has a good flavor and aroma but may discolor pears1 cauliflower1 onions2 therefore white distilled vinegar is used for these4 ,if a less sour product is preferred1 choose a recipe that has more sugar4 ,do not use less vinegar than the recipe specifies4 ,,sugar--,granulated1 white sugar is used in most pickles4 ,however1 some recipes have brown sugar as an ingredient and say so4 ,,spices ,,and ,,herbs--,always use fresh spices and herbs for best flavor4 ,they deteriorate and lose their pungency in heat and humidity4 ,if they are not to be used immediately1 store them in an airtight container in a dark1 dry1 cool place4 ,whole spices1 if left in the jar with the pickles1 will darken them2 therefore they can be tied in a thin cloth bag and removed just before pickles are packed into the jar4 ,ground spices tend to darken pickles and relishes4 ,,water--,it is best not to use hard water in brining4 ,if you have hard water1 boil it in a stainless steel or uncracked enamel container for #ae minutes4 ,remove from heat1 cover1 and let sit for #bd hours4 ,remove any scum which might have formed4 ,slowly pour water from the container so that sediment will not be disturbed4 ,the water is now ready to use4 ,equipment ,having the right kind1 size and amount of equipment and tools can save you time and energy4 ,check these the day before you plan to make your pickles4 ,otherwise you may not have what you need4 ,for fermenting or brining use a crock or stone jar that has never had fat or milk in it4 ,an unchipped enamel-lined pan1 glass or stainless steel are also ,o4,k4 ,do not use plastic4 ,to cover vegetables while they are in a brine1 you will need a heavy plate or large glass lid that fits inside the container4 ,use a filled jar of water to hold the cover down1 so that vegetables are kept below the surface of the brine4 ,be sure the jar has a tight fitting lid4 ,for heating pickling liquids1 use utensils of unchipped enamelware1 stainless steel1 aluminum or glass4 ,do not use copper1 brass1 galvanized or iron utensils2 these metals may react with acids or salts and cause undesirable color changes in pickles or form undesirable compounds4 ,among small utensils that will help you do the job are measuring spoons1 stainless steel spoons1 measuring cups1 household scales1 sharp knives1 vegetable peelers1 large trays1 canning tongs1 ladle with a lip for pouring1 slotted metal spoons1 footed colander or wire basket1 canning funnel1 food chopper or grinder1 and non-porous cutting board4 ,all pickles and relishes should be processed in a boiling-water bath canner4 ,any large metal or enamel container may be used if it3 --,is deep enough to allow #b inches or more of water above the tops of the jars1 plus extra space for boiling --,has a close-fitting cover --,is equipped with a wire or wooden rack ,a steam-pressure canner can be used if it is deep enough4 ,for this purpose1 set the cover in place without fastening it4 ,be sure the petcock is wide open so that steam escapes and pressure is not built up4 ,standard home canning jars are used for pickles and relishes4 ,do not use jars and lids from commercially canned foods4 ,they are designed for use on special packing machines and are not suitable for home canning4 ,select jars free from nicks1 chips or any defects4 ,as you wash the jars in warm soapy water and rinse them1 run your finger around the jar opening to see if there is a defect4 ,if there is1 the jar will not seal4 ,look at each new metal lid to be sure the sealing compound is even and smooth4 ,check the metal screw band to see that it is not bent or rusty4 ,bands can be used over and over again4 ,as for pretreatment of lids and bands1 follow the manufacturer's directions4 ,read these even if you have used that brand before2 the directions may have changed4 ,when using rubber rings get clean1 new ones that are the right size for the jars4 ,do not test these by stretching4 ,follow the manufacturer's directions as to pretreatment needed4 ,it is always best to follow current1 reliable procedures as in ,u4,s4 ,department of ,agriculture or ,extension publications4 ,this insures a quality product and one that is safe to eat4 ,time1 energy and money may be wasted if you use outdated or careless canning procedures4 ,fill the jars firmly and uniformly with the pickle product4 ,avoid over-packing so tightly that the brine or sirup is prevented from filling around and over the product4 ,slide a plastic spatula down each side of the jar to remove any air spaces4 ,add enough liquid to cover the pickles4 ,be sure to allow head space at the top of the jar as recommended in the recipe4 ,this means there is no food or liquid in that space4 ,wipe the rim1 inside and top1 and threads of the jar with a clean1 damp cloth to remove any particles of food1 spices1 seeds or liquid4 ,a small particle may prevent an airtight seal4 ,the two-piece metal cap 7flat metal lid with sealing compound and metal screw band7 is the most commonly used closure4 ,read the manufacturer's directions on treatment needed to close the lid4 ,these vary from one manufacturer to another4 ,when using a porcelain-lined zinc cap with shoulder rubber ring1 screw the cap down firmly against the wet rubber ring1 then turn it back one-fourth inch4 ,immediately after processing and removal of the jar from the canner1 screw the cap down tight to complete the seal4 ,if liquid has boiled out of a jar during processing1 do not open it to add more liquid1 because spoilage organisms may enter4 ,this applies to #b-piece lids also4 ,seal the jar as it is4 ,heat ,treatment ,all pickle products require heat treatment to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor1 color and texture4 ,adequate heating is best achieved by processing the filled jars in a boiling-water bath4 ,spoilage organisms are in the air and there is danger of them contaminating the food as it is transferred from boiler to jar4 ,this can happen when even the utmost care is taken4 ,therefore1 boiling-water bath processing is needed4 ,after adjusting the lid1 put the jar on the rack into the actively boiling water4 ,now that the jar is in the water bath canner1 fill the next jar4 ,continue until all jars are in the canner4 ,be sure to leave a small space around each jar4 ,this allows the water to circulate4 ,water should come #b or more inches above jar tops2 add boiling water if necessary4 ,cover the canner with a close-fitting lid and bring the water back to boiling as quickly as possible4 ,start to count the processing time when the water returns to boiling1 and continue to boil gently and steadily for the recommended time according to the recipe4 ,when time is up1 slide the canner from the hot range unit4 ,close windows and doors so that a draft will not be blowing on jars as they are removed4 ,as you remove the lid1 be sure to do this away from you so that you will not be burned by steam4 ,remove one jar at a time1 using your canning tongs4 ,complete the seals if the manufacturer so directs4 ,set jars upright1 away from a draft1 and several inches apart1 on a dry cloth or wire rack to cool4 ,do not cover with a cloth4 ,for fermented 7brined7 cucumbers and fresh-pack dills1 start to count the processing time as soon as all the filled jars are in the actively boiling water4 ,this prevents development of a cooked flavor and loss of crispness4 ,most pickle and relish recipe processing times are given for altitudes less than #a1jjj feet above sea level4 ,if you are #a1jjj feet or above1 you need to increase the recommended processing time4 ,see table in canning chapter by ,carole ,davis4 ,after #ab to #bd hours1 check to make sure the jars have an airtight seal4 ,read the manufacturer's directions but if these are not given1 here are some general ways to tell if the seal is airtight4 ,for the metal lid with a sealing compound and the metal screw band1 if the center of the lid has a slight dip or stays down when pressed1 the jar is sealed4 ,another test is to tap the center of the lid with a spoon4 ,a clear1 ringing sound means a good seal4 ,a dull note1 however1 does not always mean a poor seal4 ,another way to check for an airtight seal is by turning the jar partly over4 ,if there is no leakage1 the jar may be stored4 ,if the porcelain-lined zinc cap with rubber ring has been used1 check for airtight seal by turning the jar partly over4 ,if there is no leakage1 the seal is tight4 ,if the jar is not sealed1 use the product right away or recan it4 ,to recan1 empty the jar1 repack in another clean jar1 use a new lid1 and reprocess the product as before4 ,if metal bands are used1 these can be removed from jars after #bd hours if you want to4 ,wipe jars with a clean1 damp cloth4 ,make a label for the jar4 ,put the name of the product and date on the label4 ,store canned pickles and relishes in a dark1 dry1 cool place where there is no danger of freezing4 ,freezing may crack the jars or break the seals1 and let in bacteria4 ,before using1 always examine each jar for signs of spoilage4 ,a bulging lid or leakage may mean that the contents are spoiled4 ,when a jar is opened look for other signs of spoilage such as3 --,spurting liquid --,mold --,disagreeable odor --,change in color --,unusual softness1 mushiness or slipperiness ,if there is ever the slightest indication of spoilage1 do not eat or even taste the contents4 ,dispose of the contents so they cannot be eaten by humans or animals4 ,also dispose of the lid4 ,after emptying the jar of spoiled food1 wash the jar in hot1 soapy water and rinse4 ,boil in clean water for #ae minutes4 ,pickle ,problems ,why are pickles soft or slippery8 ,this generally results from microbial action which causes spoilage4 ,once a pickle becomes soft it cannot be made firm again4 ,microbial activity may be caused by --,too little salt or acid --,cucumbers not covered with brine during fermentation --,scum not removed from brine during fermentation --,insufficient heat treatment --,seal is not airtight --,moldy garlic or spices ,blossoms1 if not removed from the cucumbers before fermentation1 may contain fungi or yeasts responsible for enzymatic softening4 ,why are pickles shriveled8 --,using too strong a vinegar1 sugar or salt solution at the start of the pickling process4 ,in making the very sweet or very sour pickles1 it is best to start with a dilute solution and increase gradually to the desired strength --,overcooking --,overprocessing ,why are pickles dark8 --,use of ground spices --,too much spice --,whole spices left in jar --,iodized salt --,minerals in water1 especially iron --,overcooking ,what causes garlic to turn purple or blue8 --,garlic contains anthocyanins1 a water soluble pigment also found in beets4 ,this changes color very easily and with the acid condition in pickles1 turns blue or purple in color ,how can you tell if sauerkraut is spoiled8 --,undesirable color --,off odors --,soft texture ,why does kraut get soft8 --,insufficient salt --,too high temperatures during fermentation --,uneven distribution of salt --,air pockets caused by improper packing ,why does kraut get pink8 ,this is caused by growth of certain types of yeast on the surface of the kraut due to3 --,too much salt --,uneven distribution of salt --,kraut improperly covered or weighted during fermentation ,why does kraut turn dark8 --,unwashed and improperly trimmed cabbage --,insufficient juice to cover fermenting cabbage --,uneven distribution of salt --,exposure to air --,long storage period --,high temperature during fermentation1 processing and storage ,for ,further ,reading3 ,making ,pickles and ,relishes at ,home1 ,h,g ,leaflet #ib1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #de4 ,wine ,making 7with a note on vinegar7 by ,philip ,wagner and ,j4 ,r4 ,mc,grew#ae ,grapes are the world's leading fruit crop and the eighth most important food crop in the world1 exceeded only by the principal cereals and starchy tubers4 ,though substantial quantities are used for fresh fruit1 raisins1 juice and preserves1 most of the world's annual production of about #fj million metric tons is used for dry 7non-sweet7 wine4 ,wine is of great antiquity1 as every ,bible reader knows1 and a traditional and important element in the daily fare of millions4 ,used in moderation1 it is wholesome and nourishing1 and gives zest to the simplest diet4 ,it is a source of a broad range of essential minerals1 some vitamins1 and easily assimilated calories provided by its moderate alcoholic content4 ,in its beginnings1 winemaking was as much a domestic art as breadmaking and cheesemaking4 ,it still is1 wherever grapes are grown in substantial quantity4 ,though much wine is now produced industrially1 many of the world's most famous wines are still made on what amounts to a family scale1 the grapegrower being the winemaker as well4 ,production of good dry table wine for family use is not difficult1 provided certain essential rules are observed4 ,the right grapes4 ,quality of a wine depends first of all on the grapes it is made from4 ,as is true of other fruits1 there are hundreds of grape varieties4 ,they fall in three main groups4 ,first1 there are the classic vinifera wine grapes of ,europe4 ,these also dominate the vineyards of ,california1 with its essentially ,mediterranean climate4 ,but several centuries of trial have shown that they are not at home in most other parts of the ,united ,states4 ,second1 there are the traditional ,american sorts such as ,concord1 ,catawba1 ,delaware1 and ,niagara1 which are descendants of our wild grapes and much grown where the vinifera fail4 ,they have pronounced aromas and flavors1 often called foxy1 which1 though relished in the fresh state by many1 reduce their value for wine4 ,third1 there are the ,french or ,french-,american hybrids1 introduced in recent years and now superseding the traditional ,american sorts for winemaking4 ,the object in breeding these was to combine fruit resembling the ,european wine grapes with vines having the winter hardiness and disease resistance of the ,american parent4 ,they may be grown for winemaking where the pure ,european wine grapes will not succeed4 ,what wine is4 ,simply described1 wine is the product of the fermentation of sound1 ripe grapes4 ,if a quantity of grapes is crushed into an open half-barrel or other suitable vessel1 and covered1 the phenomenon of fermentation will be noticeable within a day or two1 depending on the ambient temperature4 ,it is initiated by the yeasts naturally present on the grapes1 which begin to multiply prodigiously once the grapes are crushed4 ,fermentation continues for three to ten days1 throwing off gas and a vinous odor4 ,in the process1 the sugar of the grapes is reduced to approximately half alcohol and half carbon dioxide gas1 which escapes4 ,fermentation subsides when all the sugar has been used up4 ,the murky liquid is then drained and pressed from the solid matter and allowed to settle and clear in a closed container4 ,the resulting liquid is wine--not very good wine if the constituents of the grapes were not in balance1 and readily spoiled1 but wine nevertheless4 ,beneath the apparent simplicity1 the evolution of grapes into wine is a series of complex biochemical reactions4 ,thus winemaking can be as simple or as complex as you wish to make it4 ,the more you understand and control the process1 the better the wine4 ,the following instructions cover only the essentials of sound home winemaking4 ,under ,federal law the head of a household may make up to #bjj gallons of wine a year for family use1 but is first required to notify the ,treasury ,department's ,bureau of ,alcohol1 ,tobacco and ,firearms on ,form #aeda4 ,making ,red ,wine ,the grape constituents which matter most to the winemaker are 7a7 sugar content of the juice1 and 7b7 tartness or total acidity of the juice4 ,sugar content is important because the amount of sugar determines alcoholic content of the finished wine4 ,a sound table wine contains between #aj and #ab alcohol4 ,the working rule is that #b sugar yields #a of alcohol4 ,example3 a sugar content of #bb yields a wine of approximately #aa alcohol4 ,california grapes normally contain sufficient sugar4 ,grapes grown elsewhere are often somewhat deficient1 and the difference must be made up by adding the appropriate amount of ordinary granulated sugar which promptly converts to grape sugar on contact with the juice4 ,sugar ,correction ,table ,what the ,for wine of #aj by ,for wine of #ab by saccharometer shows volume1 add volume1 add ,ounces of sugar per gallon #aj #aa4h #af4b #aa #aj4a #ad4h #ab #h4i #ac4c #ac #g4d #aa4i #ad #e4i #aj4d #ae #d4f #h4i #af #c4j #g4e #ag #a4e #f4j #ah #d4c #ai #b4i #bj #a4d ,note3 ,the result is not precise1 yield of alcohol varying under the conditions of fermentation4-- ,adapted from ,grapes ,into ,wine by ,philip ,m4 ,wagner4 ,in using non-,california grapes1 you need to test the sugar content in advance4 ,that is done by a simple little instrument called a saccharometer1 obtainable at any winemakers' shop4 ,this is floated in a sample of the juice1 and a direct reading of sugar content is taken from the scale4 ,the correct amount of sugar to add1 in ounces per gallon of juice1 is then determined by reference to the sugar table4 ,illustration3 ,saccharometer and hydrometer jar4 ,instrument floats at zero in plain water4 ,it floats higher according to sugar content of grape juice4 ,if total acidity1 or tartness1 is too high and not corrected1 the resulting wine will be too tart to be agreeable4 ,again1 ,california grapes are usually within a satisfactory range of total acidity4 ,grapes grown elsewhere are often too tart1 and acidity of the juice should be reduced4 ,in commercial winemaking this is done with precision4 ,the home winemaker rarely makes the chemical test for total acidity but uses a rule of thumb4 ,he corrects the assumed excess of acidity with a sugar solution consisting of #b pounds of sugar to #a gallon of water--adding #a gallon of the sugar solution for every estimated #d gallons of juice4 ,this sugar solution is in addition to the sugar required to adjust sugar content of the juice itself4 ,in estimating the quantity of juice1 another practical rule is that #a full bushel of grapes will yield approximately #d gallons4 ,the winemaker therefore corrects with #a gallon of sugar solution for each full bushel of crushed grapes4 ,the pigment of grapes is lodged almost entirely in the skins4 ,it is during fermentation on the skins that the pigment is extracted and gives red wine its color4 ,how to proceed4 ,crush the grapes directly into your fermenter 7a clean open barrel1 plastic tub or large crock1 never metal74 ,small hand crushers are available1 but the grapes may be crushed as effectively by foot--wearing a clean rubber boot4 ,then remove a portion of the stems1 which may otherwise give too much astringency to the wine4 ,low-acid ,california grapes are quite vulnerable to bacterial spoilage during fermentation4 ,to prevent spoilage and assure clean fermentation1 dissolve a bit of potassium metabisulfite 7known as meta and available at all winemakers' shops7 and mix it into the crushed mass4 ,use ounce 7#a_/c of a teaspoonful7 per #ajj pounds of grapes4 ,illustration3 ,kevin ,hayes ,a hand-crank grape crusher4 ,also use a yeast starter4 ,this comes as a #e gram envelope of dehydrated wine yeast1 also obtainable at winemakers' shops4 ,to prepare the starter1 empty the granules of yeast into a shallow cup and add a few ounces of warm water4 ,when all the water is taken up1 bring it to the consistency of cream by adding a bit more water4 ,let stand for an hour1 then mix it into the crushed grapes4 ,after the meta and yeast are added1 cover the fermenter with cloth or plastic sheeting to keep out dust and fruit flies1 and wait for fermentation4 ,if non-,california grapes are used1 test and make the proper correction for sugar content4 ,then correct the total acidity by adding sugar solution as described earlier4 ,in using non-,california grapes1 it is desirable1 but not necessary at this point1 to add a dose of meta4 ,a yeast starter is advisable4 ,as fermentation begins1 the solid matter of the grapes will rise to form a cap4 ,push this down and mix with the juice twice a day during fermentation1 always replacing the cover4 ,when fermentation begins to subside and the juice has lost most of its sweetness1 it is time to separate the turbid1 yeasty and rough-tasting new wine from the solid matter4 ,for this purpose a press is necessary1 preferably a small basket press though substitutes can be devised4 ,be ready with clean storage containers for the new wine1 several plastic buckets1 and a plastic funnel4 ,the best storage containers for home winemaking are #e-;gallon glass bottles or small fiberglass tanks4 ,beware of small casks and barrels for several reasons4 ,they are usually leaky4 ,they are sources of infection and off-odors that spoil more homemade wine than any other one thing4 ,and there is frequently not enough new wine to fill and keep them full4 ,wine containers must be kept full2 otherwise the wine quickly spoils4 ,using glass containers1 you can see what you are doing4 ,with the equipment assembled1 simply bail the mixture of juice and solid matter into the press basket4 ,the press basket serves as a drain1 most of the new wine gushing into the waiting buckets and being poured from them into the containers4 ,when the mass has yielded all its free run1 press the remainder for what it still contains4 ,fill the containers full1 right into the neck4 ,since fermentation will continue for awhile longer1 use a stopper with a fermentation bubbler which lets the gas out but does not let air in4 ,when the bubbler stops bubbling and there are no further signs of fermentation1 replace it with a rubber stopper or a cork wrapped in waxed paper4 ,illustration3 ,fermentation bubbler fitted to jar4 ,left1 water is poured in to level shown4 ,right1 position of water immediately before a gas bubble passes through4 ,store the wine for several weeks at a temperature of around #fj ,f4 ,suspended matter in the wine will begin to settle1 and at this temperature certain desirable reactions continue to take place in the wine itself4 ,at the end of this period1 siphon the wine from its sediment1 with a plastic or rubber tube1 into clean containers4 ,at the same time dissolve and add a bit of the meta already referred to at the rate of level teaspoon per #e gallons of wine4 ,this will protect against off odors and spoilage but does not otherwise affect the wine4 ,clarifying ,next1 transfer the containers to a place where the wine will be thoroughly chilled1 even down to freezing4 ,this precipitates more suspended matter and unwanted ingredients1 and encourages clarification4 ,assuming that the wine was made in early fall1 hold it in cool storage until after the first of the year4 ,by then it should have fallen bright and be stable4 ,to test its clarity1 hold a lighted match behind the bottle4 ,the wine is then siphoned once again from its sediment1 and another dose of meta added at the same rate of teaspoon per #e gallons4 ,if the wine is brilliantly clear1 one container of it may then be siphoned into wine bottles1 corked or capped1 and is ready for immediate use4 ,despite the common impression1 most wine does not gain greatly by aging once it is stable4 ,it continues to evolve1 but not necessarily for the better4 ,the rest of the wine is held until after the return of warm weather to make sure there will be no resumption of fermentation1 which would blow corks if the wine was bottled4 ,by mid-,may that hazard will have passed1 and the wine is ready for its final siphoning1 its final dose of the same quantity of meta1 and bottling4 ,fining4 ,if in ,january the wine is not brilliantly clear1 it should be fined4 ,this consists of dissolving in a small amount of hot water and mixing in1 at the time of siphoning1 ordinary household gelatin at the rate of ounce 7#b teaspoonsful7 per #e gallons4 ,this will turn the wine milky when mixed in and will slowly settle1 dragging all impurities and suspended matter with it4 ,in two weeks to a month the process of fining will be complete4 ,the wine is then ready to be siphoned from the fining sediment and treated as above4 ,making ,white ,wine ,as we have seen1 red wine is fermented on the skins in order to extract the coloring matter and other ingredients lodged in the skins4 ,in making white wine1 the grapes are crushed and the fresh juice immediately separated by pressing so that it may ferment apart from the skins4 ,this fresh juice is checked for its sugar content and acidity1 as in preparing to ferment red wine1 and the proper corrections are made immediately after pressing4 ,likewise1 a yeast starter is added4 ,the fermentation takes place in the same #e-;gallon glass containers that are later used for storage4 ,but as fermenters they are filled only two-thirds full as a precaution against any overflow or unmanageable formation of bubbles4 ,when the primary fermentation has run its course1 the several partly-filled bottles are simply consolidated--filled full and equipped with bubblers4 ,subsequent siphoning from sediment1 chilling1 and dosing with meta are carried out as with red wine4 ,if fining is necessary1 it differs in one respect3 before mixing in the gelatin1 mix in an equal amount of dissolved tannic acid to remove the impurities4 ,tannic acid is obtainable at drug stores or winemakers' shops as a powder4 ,this provides better settling out of suspended matter4 ,dry table wine is a food beverage1 to be used with meals4 ,sweet wines are more like cordials4 ,the making of sweet wines takes advantage of a characteristic of the yeast organism1 namely1 that its activity dies down and it usually ceases to ferment sugar into alcohol after a fermenting liquid reaches an alcoholic content of around #ac4 ,the secret1 then1 is to add an excess of sugar when correcting the juice of crushed grapes before fermentation4 ,when fermentation ceases1 there is still some residual sugar in the juice4 ,from then on the still-sweet new wine is treated much as other wine4 ,the three important differences are3 7#a7 the wine is siphoned from its sediment immediately after fermentation1 without the waiting period at #fj ,f2 7#b7 the chilling begins as soon as possible2 and 7#c7 the dose of meta added then and at each subsequent siphoning is doubled 7 teaspoon per #e gallons instead of teaspoon7 to guard against spoilage and against any accidental resumption of fermentation4 ,dry table wines made from other fruits are rarely successful1 but agreeable sweet wines may be made from them4 ,the point to remember is that most fruits are lower in sugar than grapes and higher in acid4 ,corrections for both are almost always necessary1 plus sufficient excess sugar to leave residual sweetness after fermentation4 ,these fruits1 with the exception of apple juice1 are fermented in a crushed mass in order to obtain a maximum extraction of characteristic odors and flavors4 ,once fermentation is concluded1 they are treated like sweet grape wine4 ,the table will serve as a rough guide to their relative sugar content and total acidity4 ,making ,sweet ,wine ,fruit ,average ,sugar needed ,average acid ,gallons of sugar per gallon to sugar water level make a sweet to add per wine gallon ounces ,grapes 7eastern7 #ab-bj #a-b med4 to high #j-a ,grapes 7,calif47 #af-bj #a-a low to med4 #j ,apples #ac #b-b low to high #j- ,apricots #ab #b-b med4 to high #j- ,blackberries #f #b-c high to very high #a or more ,blueberries #h #b-c low to med4 #j ,cherries 7sour7 #ad #b-b high to very high #a or more ,cherries 7sweet7 #ah #a-b medium #j ,pear #ab #b-b med4 to high #j- ,plum 7,damson7 #ad #b-b med4 to high #j- ,plum 7,prune7 #ag #a-b med4 to high #j- ,peach #aj #b-b med4 to high #j- ,raspberries #h #b-c high to very high #a or more ,strawberries #e #b-c med4 to high #j- ,c,to maintain proper sugar level when the acidity is reduced by adding water1 it is easier to make up a sugar solution by dissolving #c pounds of sugar in enough water to fill a #a-;gallon jug4 ,b,addition of some acid 7citric or tartaric7 may help4 ,this can be done to taste after the active fermentation is over4 ,vinegar ,if a cork happens to pop out unnoticed and air reaches the wine for several weeks1 there is a good chance that bacterial action will begin to convert the alcohol in the wine into acetic acid4 ,once the presence of acetic acid can be detected 7a vinegar-like odor7 the wine will lose its appeal as wine4 ,a usable vinegar can be retrieved by encouraging the process to go to completion4 ,vinegar produced from an undiluted wine will be overly strong1 so an equal volume of water should be added4 ,the container should be less than three-quarters full and closed with a loose cotton plug or covered with a piece of light cloth to keep out fruit flies4 ,if wine vinegar is your desired goal and no wine has started to sour1 use a vinegar starter4 ,a selected strain of vinegar starter can be purchased from some winemakers' shops1 or a wild starter may be used4 ,frequently the water in an air-bubbler will have a vinegar-like smell4 ,this can be used to start a batch of vinegar4 ,the wine is diluted with an equal volume of water and the container partly filled and covered as above4 ,a warm1 but not hot1 location will speed the process4 ,in a month or two the vinegar should be ready4 ,the clear portion of the vinegar can be poured or siphoned off for use4 ,if another batch is wanted1 more of the wine-water mixture can be added to the old culture4 ,home ,drying of ,fruits and ,vegetables by ,dale ,e4 ,kirk and ,carolyn ,a4 ,raab#af ,tasty ready-to-eat snacks and confections are some of the versatile products you can create by drying fruits and vegetables at home4 ,after soaking in water1 the rehydrated food can be used in favorite recipes for casseroles1 soups1 stews and salads4 ,rehydrated fruits and berries can also make excellent compotes or sauces4 ,drying is appealing because the procedure is relatively simple and requires little equipment4 ,only minimal storage space is needed4 ,food can be dried in the sun1 in the oven1 or in a dehydrator4 ,drying requires a method of heating the food to evaporate the moisture present1 and some means of removing the water vapor formed4 ,sun drying utilizes both radiant heat energy and heat transferred to the product from warm air4 ,natural air currents are usually adequate to carry away the water vapor4 ,trays of wood slats1 plastic mesh1 or aluminum screen may be placed in the sun on support blocks or strips to allow air movement around and through the trays4 ,galvanized wire is not recommended as a tray material because high-acid foods will react with the zinc coating on the steel wire4 ,if insects or birds are a problem1 a wooden frame can be constructed over the trays to support a plastic mesh or cheesecloth cover4 ,further protection can be provided by using a totally enclosed frame and a transparent panel to form a solar drying oven4 ,to dry in the kitchen oven1 the thermostat should be set to its lowest temperature 7generally about #aej ,f74 ,since oven vents provided for removing moisture from roasting and baking are adequate for drying only small quantities of food at one time1 the oven door should be left partially opened4 ,for larger loads1 the air circulation rate can be increased by placing a household fan outside the oven1 directed at one edge of the partially opened oven door4 ,dehydrator cabinets may be purchased in many sizes and types4 ,or they may be built using plans available from ,state universities or ,u4,s4 ,department of ,agriculture plan services 7ask your county ,extension office about plans74 ,all cabinets are provided with a heat source and vents for carrying off moist air4 ,simpler units may rely on natural convection to carry moist air away1 and the heating unit may be limited in output so that the cabinet never exceeds safe drying temperatures near the end of the drying period4 ,this type will be slow in achieving drying temperature if sizable amounts of food are processed at one time4 ,trays must be rotated during the processing period to insure even drying4 ,trays nearest the bottom1 exposed to the hottest1 driest air1 will dry most rapidly4 ,if the natural convection type cabinet is equipped with a thermostat1 it may be fitted with a larger heater4 ,this will provide higher drying temperatures during the early stages but will not give even drying across all trays4 ,by using a fan to force air across the trays more rapidly1 even drying can be obtained across each tray as well as between trays4 ,the forced air system may be used with or without a thermostat4 ,most food products release moisture rapidly during early stages of drying4 ,this means they can absorb large amounts of heat and give off large quantities of water vapor while remaining at a temperature well below that of the drying air4 ,maximum drying rates can be achieved by providing a larger1 thermostatically-controlled heat source and a fan for circulating air4 ,illustration3 ,enclosed frame solar drying oven with provision for air movement4 air in 7screened7 trays glass or transparent plastic air out 7screened7 ,illustration3 ,dehydrator with built-in heater relies on air movement to carry off moist air4 air in heating element heat shield trays air out ,illustration3 ,this forced draft dryer can recirculate much of the drying air to conserve energy4 air in fan heaters heat shield thermostat trays air out ,to conserve energy and still obtain rapid1 even drying across all trays1 much of the drying air may be reheated and recirculated4 ,this is particularly effective during the last #gj to #ij of the drying period1 when relatively small amounts of water are absorbed by the air as it passes over the partially dried food4 ,the recirculating system requires either a thermostat or separate switch controls on part of the heating unit to adjust heat output to match the drying load4 ,the amount of air recirculated is determined by the size of the permanent inlet and outlet openings in the box4 ,it can be further controlled by adjusting the door to a partially opened position4 ,detailed plans for constructing the recirculation-type drier can be obtained by sending #be to the ,western ,regional ,agricultural ,engineering ,service 7,,wraes71 ,oregon ,state ,university1 ,corvallis1 ,oreg4 #igcca and requesting ,,wraes ,fact ,sheet ,no4 #ah4 ,procedure ,drying is a relatively simple process1 but there are a number of recommended techniques4 ,you may need to use a trial and error approach to find the drying procedure which works best in a particular situation4 ,fruits and vegetables can be dried in pieces or pureed and dried in a thin sheet as a leather4 ,the following information summarizes major steps in drying4 ,detailed instructions are available at county ,extension offices4 ,also1 various books on the market give instructions for drying and recipes for using dried food4 ,fruits and vegetables selected for drying should be the highest quality obtainable--fresh and fully ripened4 ,wilted or inferior produce will not make a satisfactory dried product4 ,immature produce lacks flavor and color4 ,overmature produce may be tough and fibrous or soft and mushy4 ,steps in ,drying ,fruits and ,vegetables ,,prepare wash1 sort peel1 pit_/core1 slice ,,pretreat fruits3 dip or blanch vegetables3 blanch ,,dry oven1 sun1 dehydrator ,,condition ,,and ,,store equalize1 pasteurize package and store ,prepare produce immediately after gathering1 and begin drying at once4 ,wash or clean all fresh food thoroughly to remove any dirt or spray4 ,sort and discard defective food2 decay1 bruises1 or mold on any piece may affect an entire batch4 ,for greater convenience when you finally use the food1 and to speed drying1 it is advisable to peel1 pit1 or core some fruits and vegetables4 ,smaller pieces dry more quickly and uniformly4 ,pretreating ,enzymes in fruits and vegetables are responsible for color and flavor changes during ripening4 ,these changes will continue during drying and storage unless the produce is pretreated to slow down enzyme activity4 ,blanching is the recommended pretreatment for vegetables4 ,it helps save some of the vitamin content1 sets color1 and hastens drying by relaxing tissues4 ,blanching may also prevent undesirable changes in flavor during storage1 and improve reconstitution during cooking4 ,steam blanching is preferred because it retains more water-soluble nutrients than water blanching4 ,blanching times differ1 depending on the type of vegetable being dried4 ,overblanching leads to excessive leaching of vitamins and minerals4 ,inadequate blanching will not destroy enzymes that cause vitamin loss during drying and storage4 ,many light-colored fruits 7especially apples1 apricots1 peaches1 nectarines1 and pears7 tend to darken during drying and storage4 ,to prevent this darkening1 the fruit may be pretreated by blanching or by a suitable dip1 but effectiveness of pretreatment methods varies4 ,fruit may be dipped in one of the following3 --,a solution of table salt --,a solution of ascorbic acid4 ,commercial antioxidant mixtures containing ascorbic acid may also be used1 but often are not as effective as pure ascorbic acid4 ,fruits may be steam-blanched4 ,however1 blanched fruits may turn soft and become difficult to handle4 ,sirup blanching may help retain the color of apples1 apricots1 figs1 nectarines1 peaches1 pears and plums4 ,a sweetened candied product will result4 ,fruits with tough skins 7grapes1 prunes and small dark plums1 cherries1 figs1 and some berries7 may be water-blanched to crack the skins4 ,this will allow moisture inside to surface more readily during drying4 ,before drying pretreated food1 remove any excess moisture by placing the food on paper towels or clean cloths4 ,drying trays should be loaded with a thin layer of food as directed4 ,if needed1 clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through4 ,the amount of food being dried at one time should not exceed that recommended by instructions4 ,drying ,a temperature of #ace to #adj ,f is desirable for dehydrator and oven drying4 ,moisture must be removed from the food as fast as possible at a temperature that does not seriously affect the food's flavor1 texture1 color1 and nutritive value4 ,if the initial temperature is too low or air circulation insufficient1 the food may undergo undesirable microbiological changes before it dries adequately4 ,if the temperature is too high and the humidity too low1 as when drying small loads in the oven1 the food surface may harden4 ,this makes it difficult for moisture to escape during drying4 ,oven or dehydrator drying should continue without interruption to prevent microbial growth4 ,to promote even drying1 rotate trays occasionally and stir food if necessary4 ,drying time varies according to fruit or vegetable type1 size of pieces1 and tray load4 ,dehydrator drying generally takes less time than oven drying4 ,sun drying takes considerably more time4 ,before testing foods for desired dryness1 remove a handful and cool for a few moments4 ,foods that are warm or hot seem softer1 more moist1 and more pliable than they will when cooled4 ,foods should be dry enough to prevent microbial growth and subsequent spoilage4 ,dried vegetables should be hard and brittle4 ,dried fruits should be leathery and pliable4 ,for long term storage1 home dried fruits will need to be drier than commercially dried fruits sold in grocery stores4 ,conditioning and ,storing ,fruits cut into a wide range of sizes should be allowed to sweat or condition for a week after drying to equalize the moisture among the pieces before placing in long term storage4 ,to condition1 place fruit in a non-aluminum1 non-plastic container and put in a dry1 well-ventilated and protected area4 ,stir the food gently each day4 ,dehydrated foods are free of insect infestation when removed from the dehydrator or oven4 ,however1 sun-dried foods can be contaminated and should be treated before storage4 ,insects or their eggs can be killed by heating dried food at #aej ,f for #cj minutes in the oven4 ,an alternative is to package the food and place it in the home freezer for #dh hours4 ,dried foods should be thoroughly cooled before packaging4 ,package in small amounts so that food can be used soon after containers have been opened4 ,pack food as tightly as possible without crushing into clean1 dry1 insect-proof containers4 ,glass jars or moisture-vapor proof freezer cartons or bags 7heavy gage plastic type7 make good containers4 ,metal cans with fitted lids can be used if the dried food is first placed in a plastic bag4 ,label packaged foods with the packaging date and the type of food4 ,store containers of dried foods in a cool1 dry1 dark place4 ,check food occasionally to insure that it has not reabsorbed moisture4 ,if there is any sign of spoilage 7off-color or mold growth71 discard the food4 ,food affected by moisture1 but not moldly1 should be used immediately or re-heated and repackaged4 ,all dried foods deteriorate to some extent during storage1 losing vitamins1 flavor1 color1 and aroma4 ,however1 low storage temperatures prolong storage life1 and dried foods may be frozen for long term storage4 ,dried foods can be reconstituted by soaking1 cooking1 or a combination of both1 and will resemble their fresh counterparts after reconstitution4 ,however1 dried foods are unique and should not be expected to resemble a fresh product in every respect4 ,drying does not render the food free of bacteria1 yeasts1 and molds4 ,thus1 spoilage could occur if soaking is prolonged at room temperature4 ,refrigerate if soaking for longer than #a to #b hours4 ,to conserve nutritive value1 use the liquid remaining after soaking and cooking as part of the water needed in recipes4 ,one cup of dried vegetables reconstitutes to about #b cups4 ,to replace the moisture removed from most vegetables1 barely cover them with cold water and soak #bj minutes to #b hours4 ,cover greens with boiling water4 ,to cook1 bring vegetables to a boil and simmer until done4 ,one cup of dried fruit reconstitutes to about #a cups4 ,add water just to cover the fruit2 more can be added later if needed4 ,one to eight hours are required to reconstitute most fruits1 depending on fruit type1 size of pieces1 and water temperature4 7,hot water takes less time74 ,over-soaking will produce a loss of flavor4 ,to cook reconstituted fruit1 cover and simmer in the soak water4 ,dried or reconstituted fruits and vegetables can be used in a variety of ways4 ,use dried fruit for snacks at home1 on the trail1 or on the ski slopes4 ,use pieces in cookies or confections4 ,serve reconstituted fruit as compotes or as sauces4 ,it can also be incorporated into favorite recipes for breads1 gelatin salads1 omelets1 pies1 stuffing1 milkshakes1 homemade ice cream and cooked cereals4 ,add dried vegetables to soups and stews or vegetable dishes4 ,use as dry snacks or dip chips4 ,include reconstituted vegetables in favorite recipes for meat pies and other main dishes1 as well as gelatin and vegetable salads4 ,powdered vegetables in the dried form make a tasty addition to broths1 raw soups1 and dressings4 ,some vitamin breakdown occurs during drying and storage of dried fruits and vegetables4 ,ascorbic acid 7,vitamin ,c7 is the vitamin most likely to be lost4 ,nutritive losses can be kept to a minimum by3 --,blanching the correct length of time --,packaging dried foods properly and storing containers in a cool1 dry1 dark place --,checking dried foods periodically during storage to insure that moisture has not been reabsorbed --,eating dried foods as soon as possible --,using liquid remaining after reconstitution in recipes ,storage of ,home-,preserved ,foods by ,ralph ,w4 ,johnston#ag ,proper storage of home-preserved foods1 especially of home-canned products1 and close scrutiny before serving are essential4 ,if proper storage requirements are not met1 home-preserved foods may lose their quality or spoil4 ,homemakers should observe some simple techniques for checking home-canned foods before serving them4 ,this will help prevent consumption of food that could cause the rare but extremely dangerous food poisoning called botulism4 ,most canned foods are highly perishable yet do not require refrigeration until opened4 ,unlike frozen foods1 they are unaffected by power interruptions or mechanical failures4 ,however1 the hazard of botulism must always be kept in mind4 ,although botulism is rare1 it results in a high death rate of about #fe percent among its victims4 ,yet it is an easy problem to avoid4 ,botulism results when home-canned foods are improperly processed4 ,under these conditions1 the spore 7a seed-like structure which is highly heat-resistant7 of a soil bacterium called ,clostridium botulinum may survive4 ,if the food product is low in acidity1 as with peas1 corn1 or beans1 the spore can germinate 7sprout7 and grow during storage at room temperatures4 ,as ,clostridium botulinum grows1 it produces a powerful poison that when ingested can cause severe illness or death4 ,most cases of botulism in the ,united ,states stem from home-canned foods4 ,the home canner can avoid botulism primarily by following prescribed1 reliable processing instructions such as those given in ,,usda ,home and ,garden ,bulletin ,no4 #h1 ,home ,canning of ,fruits and ,vegetables4 ,if you don't have reliable processing instructions1 don't attempt home canning4 ,if you have these instructions1 read them before and during home canning and do not take short cuts or modify the instructions4 ,do not use processing instructions of neighbors or relatives2 although frequently given with the best of intentions1 they may contain modifications that are inadequate and dangerous4 ,remember that past safe history of a relative's processing procedure is no guarantee of future safety4 ,botulism doesn't always occur even in inadequately processed home-canned foods4 ,after home-canned foods have cooled they are ready to be stored until needed4 ,at this point1 the home canner should make his first quality control and safety check1 just as commercial canners do4 ,jar lids should be examined4 ,if the center of the lid is not depressed or is loose1 refrigerate the product immediately and serve at the next meal4 ,before serving1 boil low acid products for #aj minutes4 ,check all jars for cracks2 if they are found1 treat jars the same way as those with loose lids4 ,observe cans for any evidence of leakage around seams2 again if leakage is observed1 refrigerate the cans immediately1 serve at the next meal1 and boil for #aj minutes before serving4 ,during this first integrity check on home-canned foods1 it is unlikely that swelling of the cans or foaming in the jars will be noticeable1 because of the short lapse of time since processing4 ,but the first check can easily detect loose lids1 cracked jars and leaking seams on cans4 ,the next step is to store home-canned products4 ,proper storage will protect the products from loss of quality and in some cases from spoilage4 ,store canned foods in a clean1 cool1 dry area away from bright light--particularly sunlight--and in an area where the foods will not freeze or be exposed to high temperatures4 ,under these conditions1 the products will remain at high quality for at least a year4 ,excessive dampness will rust cans or metal lids4 ,if this condition becomes severe1 leakage will occur and the product will spoil4 ,freezing causes expansion of the product and the jar lid may loosen1 the jar may crack1 or can seams may be stressed4 ,this can lead to leakage and food spoilage4 ,when foods are preserved by heating1 as in home canning or commercial canning1 the heating process is designed to destroy all normal spoilage bacteria that can grow under usual storage conditions1 and all bacteria capable of causing human harm4 ,the products are called commercially sterile but are not always truly sterile4 ,a group of bacteria produce extremely heat-resistant spores that can only germinate and grow at high storage temperatures such as those above #ajc ,f4 ,these bacteria often survive both the home and commercial canning process4 ,even though present1 they normally are of little concern from the viewpoint of spoilage and no concern at all from the standpoint of human health4 ,however1 if canned foods are stored in attics or near hot water pipes or in any other area where the temperature will exceed #ajb ,f at any time1 these heat-loving bacteria 7called thermophilic7 can grow and spoil the product4 ,illustration3 ,fred ,farout ,boil home-canned low-acid foods #aj minutes before tasting or serving4 ,as a rule of thumb1 home-canned foods will remain high in quality for one year if properly stored4 ,after a year1 loss of quality may occur4 ,containers for home-preserved foods are designed to resist any chemical reactions between the product and the containers4 ,however1 some products--particularly high acid ones like tomatoes--will slowly react with the metal in the can or the jar lid4 ,corrosion and container failure may follow during subsequent storage4 ,this action occurs from the inside out and can take place even under good storage conditions4 ,jars should be dated when stored1 and used within a year from the processing date4 ,always rotate stock on the shelves so as to use the oldest container first1 and can no more units of any single product than you can use in a year4 ,the last and perhaps most important quality control steps are the final inspection and serving procedures4 ,after removing the product from storage1 carefully inspect the container1 and in the case of jars the visible contents4 ,this should be done before opening4 ,if a can or jar lid shows any sign of swelling 7bulging7 or leakage of product1 do not open the container4 ,if a jar lid is loose or the contents of a jar are foamy or otherwise visibly abnormal1 do not open4 ,when any of these defects are noted1 place the whole container in a heavy plastic bag and tie the top securely4 ,place this in doubled paper bags with heavy packing of newspapers4 ,tape or tie the top securely1 place in a lidded garbage can1 then wash your hands thoroughly4 ,not all spoiled or leaking home-canned foods contain the deadly botulism toxin but some do1 so extreme caution in disposal is necessary4 ,if a defective product is found1 all of that product prepared at the same time should be removed from storage and similarly inspected4 ,never taste the contents of a suspect product4 ,under certain circumstances1 a spoonful of off unheated1 suspect product has been known to kill4 ,finally1 bring all home-canned vegetables to a rolling boil after opening and before tasting4 ,heating makes any odor of spoilage more noticeable4 ,again1 if an odor of spoilage is noted1 destroy the product with caution4 ,if the product is normal1 cover the pan and continue to boil at least #aj minutes before serving4 ,only after these precautions are taken are home-canned vegetables safe to taste and serve4 ,home ,frozen ,foods ,a plus for home freezing is that slight variations in following directions do not result in a botulism hazard4 ,the bacterium that causes botulism cannot grow in the freezer4 ,proper freezing prevents the growth of microorganisms that cause spoilage and those that can cause illness4 ,besides the initial cost of the freezer itself1 energy costs are significant4 ,utilize the freezer fully to keep the energy costs per unit as low as possible4 ,fill the freezer when foods are least expensive1 use the products as needed1 and be careful to use the oldest products first4 ,take care not to overload the freezer4 ,if you pack it too tightly with containers of warm food1 the freezer will be unable to remove the heat fast enough and spoilage from bacterial growth can result4 ,to avoid this1 freeze foods soon after they have been packed2 put no more unfrozen food into a home freezer than will freeze within #bd hours4 ,usually1 this will be about #b or #c pounds of food to each cubic foot of capacity4 ,for quickest freezing1 place packages against freezing plates or coils and leave a little space between packages so air can circulate4 ,small excesses of product destined for freezing can be held in the refrigerator until the first load is frozen4 ,if a large excess of product exists1 chill and carry it in an insulated box or bag as soon as possible to a locker plant4 ,after freezing1 packages may be stored close together4 ,store them at #j ,f or below in order to retain the highest quality for the longest time4 ,prolonged storage of frozen foods results in slow loss of quality4 ,the rate of this loss differs with various foods4 ,to maintain high quality1 obtain information on recommended storage periods for the foods you freeze4 ,this may be obtained from your county ,extension office or from ,,usda ,home and ,garden ,bulletin ,no4 #aj1 ,home ,freezing of ,fruits and ,vegetables4 ,storage periods are recommended to guarantee food quality only4 ,if these periods are exceeded1 taste may be affected but as long as the product has been kept at #j ,f or below there is no question of safety4 ,the homemaker's greatest concern with a home freezer is mechanical or power failure1 which can result in food losses4 ,some but not all of these can be avoided4 ,freezers are very dependable mechanical devices yet they do fail4 ,most failures develop after #e or more years of use4 ,the homeowner should clean dust from coils of the freezer once or twice each year in strict accordance with the instruction manual for the unit4 ,at this time watch for any changes that have occurred4 ,have a dealer or repairman check unusual noises or excessive running4 ,air circulation around the coils should not be covered or blocked in any way4 ,check the plug itself for a firm fit4 ,if the plug is loose in the receptacle1 it may fall or be easily bumped out without notice4 ,replace loose plugs4 ,better yet1 some hardware stores sell clips that clamp the plug in by means of the screw that holds the receptacle plate onto the outlet4 ,freezer owners should know where the closest commercial freezer is1 in case of an extensive failure4 ,check your home freezer after thunderstorms or power failures1 since freezers have been known to be damaged occasionally when power falls or surges4 ,don't ,open ,a well packed freezer will hold the product for many hours even if the unit is not operating4 ,normally1 power failures are short in duration and no food thawing results4 ,if the power is off1 do not open the freezer as this will hasten thawing4 ,telephone or otherwise determine when the power will be turned on again4 ,sometimes freezer failure is discovered only when a homemaker goes to the freezer to get something4 ,if this occurs1 condition of the food should be determined immediately4 ,discard all foods that are thawed and warm1 since extensive bacterial growth may have taken place4 ,foods may be saved if they remain frozen2 or if they are thawed but very cold1 about #dj ,f1 and have been held no longer than #a or #b days at refrigerator temperatures after thawing4 ,bacteria grow only slowly in thawed but cold foods4 ,prompt refreezing of thawed cold foods will lower the quality but not result in spoilage or danger4 ,if you have doubt as to whether the foods are cold or warm1 throw them out as the safest course4 ,once condition of the foods is determined1 plan fast for the next step4 ,if the freezer cannot be repaired quickly1 make arrangements to move the food to a commercial locker plant or another freezer4 ,to do so1 package the products closely together in paper bags4 ,place these in cardboard cartons lined and covered with newspapers for insulation1 and transfer them immediately4 ,another way to save the freezer load is to use dry ice in the freezer itself4 ,dry ice must be handled with gloves to prevent burns4 ,also keep in mind that carbon dioxide gas evolves as dry ice evaporates1 and can cause unconsciousness if allowed to concentrate4 ,when transporting dry ice1 leave a car window open at least several inches4 ,if you use dry ice in the freezing compartment1 make sure a nearby window is cracked open4 ,when packing dry ice into a freezer1 figure on #be to #ej pounds to do the job4 ,don't break up the ice any more than necessary4 ,to summarize1 frozen foods are seldom involved in food spoilage or food poisoning4 ,even so1 mechanical devices occasionally fail1 and freezer owners should have prearranged plans for such an emergency4 ,preventive maintenance will help reduce the likelihood of failure4 ,if a failure results in food becoming thawed and warm1 discard it for safety4 ,storing ,fresh ,fruit and ,vegetables by ,anton ,s4 ,horn and ,esther ,h4 ,wilson#ah ,many fruits and vegetables can be stored fresh4 ,but the home gardener must gather them at proper maturity and observe correct temperature1 humidity1 ventilation1 and cleanliness rules4 ,basements or outdoor cellars can serve as temporary storage for some produce4 ,a cellar mostly below ground is best for root vegetables4 ,it can be run into a bank and covered with #b feet or more of soil4 ,sometimes outdoor root cellars are made with a door at each end4 ,combining the outdoor storage cellar with a storm shelter in the event of tornadoes or other needs may be a satisfactory solution4 ,modern basements are generally too dry and warm for cool moist storage4 ,however1 a suitable storage room may be built by insulating walls and ceiling and ventilating through a basement window4 ,you may ventilate by extending a ventilating flue from half of the window down almost to the floor4 ,cover the other half of the window with wood and the outside openings of the ventilator with a wire screen for protection against animals and insects4 ,keep the room cool by opening the ventilators on cool nights and closing them on warm days4 ,if properly cooled1 the room temperature can be controlled between #cb and #dj ,f during winter4 ,to maintain the humidity1 sprinkle water on the floor when produce begins to wilt4 ,a slatted floor and slatted shelves will provide floor drainage and ventilation4 ,a reliable thermometer is needed for operation of any home storage room4 ,a cool corner in the basement1 a back room of a small house with no basement1 or a trailer may be suitable4 ,one lady we know uses part of a closet built into the outside corner of a bedroom4 ,it is also possible to adapt storage sheds in carports by insulating and proceeding as outlined earlier4 ,pits and trenches or mounds may be used for storage if a root cellar is not available or basement storage is impractical4 ,also1 you may bury a barrel1 drainage tile1 or galvanized garbage can upright1 with four inches of the top protruding above ground level4 ,this will keep potatoes1 beets1 carrots1 turnips1 and apples through winter4 ,for convenience1 place the produce in sacks or perforated polyethylene bags of a size to hold enough for a few days4 ,then you can easily take out fruits and vegetables as needed4 ,place the barrel on a well drained site1 and make a ditch so surface water will be diverted and not run into the container4 ,a garbage can has a good lid1 but for a drainage tile or barrel a wooden lid may have to be built4 ,the lid should be covered with straw1 and a waterproof cover of canvas or plastic placed over the straw4 ,requirements of fruits and vegetables differ4 ,controlled cold storage or refrigerated storage are best4 ,good references are ,storing ,vegetables and ,fruits in ,basements1 ,cellars1 ,outbuildings1 and ,pits1 ,,usda ,home and ,garden ,bulletin ,no4 #aai1 and bulletins on this subject prepared by your ,state ,extension service4 ,your county ,extension office may have the bulletins4 ,this office may also be able to tell you how to obtain plans for a fruit and vegetable storage room1 or a storm and storage cellar4 ,brief notes on specific storage problems follow3 ,with proper care1 hard-rind varieties of winter pumpkins and squash will keep for several months4 ,harvest before frost1 and leave on a piece of stem when you cut them from the plants4 ,store only well-matured fruits that are free of insect damage and mechanical injuries4 ,pumpkins and squash for long-term storage keep better when cured for #aj days at #hj to #he ,f4 ,if these temperatures are impractical1 put the pumpkins and squash near your furnace to cure them4 ,curing hardens the rinds and heals surface cuts4 ,bruised areas and pickleworm injuries1 however1 cannot be healed4 ,after curing pumpkins and squash1 store them in a dry place at #ee to #fj ,f4 ,if stored at #ej or below1 pumpkins and squash are subject to damage by chilling4 ,at temperatures above #fj1 they gradually lose moisture and become stringy4 ,acorn squash keep well in a dry place at #de to #ej ,f for #ce to #dj days4 ,do not cure acorn squash before storing them4 ,they turn orange1 lose moisture1 and become stringy if cured for #aj days at #hj to #he or if stored at #ee or above for more than #f to #h weeks4 ,a dark green rind at harvest indicates succulence and good quality4 ,do not store pumpkins and squash in outdoor cellars or pits4 ,parsnips1 ,salsify1 ,horseradish can be left undug 7stored7 in the ground4 ,these vegetables withstand freezing1 but alternate freezing and thawing damages them4 ,if you store them in the ground1 mulch lightly at the end of the growing season4 ,keep them covered until outdoor temperatures are consistently low4 ,then remove the mulch to permit thorough freezing4 ,after they have frozen1 mulch deep enough to keep them frozen4 ,illustration3 ,some fruits and vegetables can be stored outdoors in a partially buried galvanized garbage can or wooden barrel4 waterproof cover straw drainage ditch garbage can or wooden barrel ,root ,crops ,root crops such as beets1 carrots1 celeriac1 kohlrabi1 rutabagas1 turnips1 and winter radishes should not be put in storage until late fall4 ,root crops keep best between #cb and #dj ,f4 ,they require high humidity to prevent shriveling4 ,continued storage at #de causes them to sprout new tops and become woody4 ,large and overmature root crops may become tough and stringy in storage4 ,small and immature root crops probably will shrivel4 ,dig root crops when the soil is dry and the temperature consistently low4 ,prepare them immediately for storage4 ,cut the plant tops about a half inch above the crown4 ,beets will bleed unless #b to #c inches of the top is left4 ,you may wash the roots if you let them dry again before storing4 ,do not expose them to drying winds1 and be sure they are cool when put in storage4 ,prevent bitterness in carrots by storing them away from fruits such as apples1 which give off volatile gases while ripening4 ,turnips and rutabagas give off odors1 so don't store them in your basement4 ,find a separate spot1 or store them with other root crops and vegetables in an outdoor cellar or pit4 ,turnips may be left in the garden longer than most other crops4 ,they withstand hard frosts1 but are damaged by alternate freezing and thawing4 ,all other root crops can be stored together in your basement storage room4 ,illustration3 ,,vegetable-,,fruit ,,storage ,,guide ,low ,humidity #hj-he cure pumpkins1 squash #ee-fj pumpkins1 squash #de-ej acorn squash #cb onions ,high ,humidity #hj-he cure sweet potatoes #gj mature green tomatoes--to ripen #ee-fj tomatoes at mature green stage--to store sweet potatoes #de-dh potatoes for highest quality #ch-dj potatoes--to prevent sprouting #cb-dj beets1 celeriac1 kohlrabi1 turnips1 carrots1 rutabaga #cj-cb apples1 pears ,root crops keep their crispness longer when bedded in layers of moist sand1 peat1 or sphagnum moss4 ,however1 perforated polyethylene bags and box liners are easier to use than bedding4 ,root crops can be stored in crates or boxes in moist air1 but they gradually lose moisture and quality unless polyethylene liners are used4 ,carrots and beets may be stored in #aj-;gallon crocks or any container that will prevent excessive shriveling4 ,quick dipping of dried and trimmed turnips1 rutabagas1 or parsnips in wax will prevent shriveling4 ,float a layer of jelly-type paraffin on top of a kettleful of heated water which is deep enough to cover the vegetable4 ,dip room temperature vegetables quickly through the layer of wax4 ,for a thinner1 harder wax film add a little salt and #aj to #bj percent clean beeswax4 ,potatoes are the principal root crops you will probably store4 ,potatoes are eaten from the time they are of sufficient size for early use until storage time1 and during storage when the vines have fully ripened4 ,if potatoes are harvested before maturity the skin may flake off easily4 ,they are all right for immediate use1 but not for storage4 ,immature potatoes shrink badly1 bruise easily1 and will not keep well very long4 ,for storage1 potatoes should be allowed to mature and develop a thick skin4 ,when the tops lie down the tubers should be mature enough for storage4 ,dig potatoes carefully to avoid bruises1 for better storage life4 ,handle newly dug potatoes with care until the surface has dried or cured a few hours or more4 ,you can keep them in baskets or slatted crates in single layers at first4 ,store sound mature tubers in darkness at a minimum relative humidity of #ie percent and #de to #dh ,f for highest quality4 ,for very long storage keep at a temperature of #ch to #dj to prevent sprouting4 ,the starch changes to sugar if potatoes are held below #de4 ,potatoes may not show any external effect from exposure to these lower temperatures1 but sometimes darkened tissue will be seen if the potato is cut and exposed to air4 ,light causes considerable greening in potatoes4 ,the green portion contains an undesirable substance that gives a bitter flavor4 ,sweet potatoes that are well matured1 carefully handled1 properly cured1 and stored at #ee to #fj ,f can be kept until ,april or ,may4 ,sweet potatoes are easily bruised and cut4 ,handle them carefully and as little as possible4 ,put them directly in storage containers at harvest4 ,cure freshly dug sweet potatoes by holding them about #aj days under moist conditions at #hj to #he ,f4 ,in the absence of better facilities1 sweet potatoes can be cured near your furnace4 ,to maintain high humidity during curing1 stack storage crates and cover them with paper or heavy cloth4 ,if the temperature near your furnace is between #fe and #ge1 the curing period should last #b to #c weeks4 ,after curing1 move the crates to a cooler part of your basement or house where a temperature of about #ee to #fj can be maintained4 ,in houses without central heating1 sweet potatoes can be kept behind a cookstove or around a warm chimney4 ,if you keep sweet potatoes this way1 wrap them in fireproof paper 7to slow down temperature changes7 and store them in boxes or barrels4 ,sweet potatoes are subject to damage by chilling4 ,do not store them at #ej ,f or below4 ,outdoor pits are not recommended for storing sweet potatoes1 because dampness of the pits encourages decay4 ,tomatoes ,even though the home canner has canned plenty of tomatoes1 it may be desirable to keep some of the fresh fruit4 ,keep tomatoes in the garden as long as possible4 ,you can protect against early fall frosts by covering the plants with burlap or old carpets in the evening when frost is predicted4 ,polyethylene may also be used but injury will occur wherever it touches the plant4 ,in the summer1 tomatoes should be harvested when fully vine-ripened for best quality4 ,pick when the color is a dark red in red varieties4 ,during fall when frost is likely1 mature green fruit can be picked and it will develop a red color when kept in a fairly warm place4 ,the fruit is in the mature-green state if the tissues are gelatinous or sticky when the tomato is cut and the tomato interior is yellowish4 ,immature green tomatoes don't ripen satisfactorily4 ,to check your judgment1 cut a tomato in half that you feel is mature green4 ,if the pulp that fills the compartments is jelly-like1 it is mature green4 ,the seeds are dragged aside easily by the knife and not cut through4 ,in immature green tomatoes1 seeds are easily cut through and the jelly-like pulp has not yet developed4 ,usually you can recognize the mature green ones by their glossiness1 less hairiness1 and more whitish green color4 ,you can pick mature-green fruits and bury them in deep straw or place in a room where the temperature is #fj to #gj ,f4 ,the tomatoes will ripen over a period of #c or #d weeks4 ,sunlight is not needed to ripen green-ripe tomatoes1 so don't bother to put them on window sills4 ,they ripen satisfactorily in the dark4 ,generally1 tomatoes store best at #ee to #fj and ripen at #gj or room temperature4 ,you can wash the mature green fruits in a weak solution of household bleach and then wrap in paper to store and ripen4 ,some people pull up the vines just before frost and hang them in the basement or garage to ripen their fruit4 ,onions ,harvest onions for storage when the neck of the plant dries down1 the tops have fallen over1 and the roots are dry and have stopped growing from the stem plate4 ,at that time the outer scales of the bulb are drying out and do not cling tightly 7outer scales of yellow-skinned varieties change to a darker color74 ,pull the onions by hand and lay in a windrow to cure with the tops placed over the bulbs to prevent sun-scald4 ,onions may also be cured in an open shed4 ,remove onions with thick neck 7seeders7 before storage and discard all diseased bulbs4 ,after curing1 place onions in open-slatted crates or burlap bags for further field curing or drying4 ,then place in storage4 ,you may use either common storage or refrigerated storage4 ,low temperatures in storage reduce shrinkage due to moisture loss and stop disease development4 ,keep the humidity as low as possible4 ,good management of ventilation is important4 ,ventilate storage early in the morning4 ,onions held in cold storage should be placed there immediately after curing4 ,a temperature of #cb ,f is ideal and will keep onions dormant and relatively free of rot4 ,if sprouts grow it indicates too high a temperature1 poor curing1 or immature bulbs4 ,if you have root growth the humidity is too high4 ,the humidity should be #fe to #gj percent4 ,do not store onions with produce that is likely to absorb the odor4 ,onions stand slight freezing1 but do not handle or move them until they thaw4 ,you can store onions in a dry1 well ventilated attic or unheated room4 ,maintain as near #cb ,f as you can and keep as dry as possible4 ,you can hang open-mesh bags1 about half full1 from overhead hooks or nails4 ,slatted half full crates of onions may be stacked on cross bars4 ,apples1 ,pears ,chemical changes take place in the ripening process of apples and pears4 ,this activity is called respiration4 ,starch changes to sugar1 acids and insoluble pectins decrease1 and volatile gases are given off4 ,this continues until the fruit becomes overripe and mealy4 ,during this ripening process oxygen is consumed from the air1 and water and carbon dioxide are produced and heat is generated4 ,you may slow respiration by cooling fruit as rapidly as possible after picking4 ,the sooner this is done the longer the fruit will keep4 ,research indicates that when apples are stored at #cj ,f1 about #be percent more time is required for them to ripen than at #cb4 ,stored at #dj1 the rate of ripening is about double that at #cb4 ,at #fj the rate is close to three times that at #dj1 and at #he the softening and respiration rates have been found to be about double those at #fj4 ,this emphasizes the importance of cooling quickly and keeping cold4 ,the average freezing point of apples is about #bh or #bi4 ,most apple varieties keep best at a temperature of #cj to #cb ,f and a relative humidity of #he to #hh percent4 ,however1 ,mc,intosh1 ,yellow ,newton1 and ,rhode ,island ,greening apples do best at #ce to #ch4 ,this prevents internal browning and brown core4 ,pears can be stored ideally at #cj to #ca ,f4 ,the highest freezing point for pears is about #bi4 ,since pears are likely to shrivel1 keep the humidity at #ij percent4 ,most pears won't ripen satisfactorily for eating at the above temperatures4 ,they should be taken out of storage and ripened between #fe and #gj4 ,this is ideal for ,bartletts4 ,bartlett pears ripen faster than apples4 ,if you store pears too long they will not ripen properly4 ,don't store ,bartletts after #c months or ,anjou longer than #f months4 ,maintaining desired temperatures for home storage of apples and pears may be difficult4 ,if you must settle for #dj ,f or even higher1 you won't get the good results you would if you refrigerate at the optimum temperatures4 ,sometimes cold storage facilities are available where you may store your fruit for a set price per container4 ,don't mix windfalls 7fruits that have dropped to the ground7 with fruit you pick from the tree4 ,windfalls are overripe and give off ethylene gas which speeds ripening of picked fruit4 ,desirable temperatures may be possible in refrigerator hydrator drawers for small quantities4 ,an extra refrigerator can be used to store fruit1 but do not take the shelves out4 ,when it is empty1 for safety reasons take off the doors4 ,home ,storage ,chart ,storage conditions ,where to store ,temperature ,humidity ,storage 7,f7 period ,vegetables3 ,beans and peas1 ,any cool1 dry #cb-dj ,dry ,many ,years dried place ,beets ,storage cellar #cb-dj ,moist ,fall-winter or pit ,cabbage ,storage cellar #cb-ce ,moist ,fall-winter or pit ,carrots ,storage cellar #cb-dj ,moist ,fall-winter or pit ,celery ,roots in soil #cb-dj ,moist ,fall-winter in storage cellar ,onions ,any cool1 dry ,as near #cb ,dry ,fall-winter place as possible ,parsnips ,leave in #cb-dj ,moist ,fall-winter ground or put in storage cellar ,potatoes ,storage cellar #de-dh ,moist ,fall-winter or pit ,pumpkin1 winter ,unheated room #ee-fj ,dry ,fall-winter squash or basement ,rutabagas ,storage cellar #cb-dj ,moist ,fall-winter or pit ,sweet ,potatoes ,unheated room #ee-fj ,dry ,fall-winter or basement ,tomatoes 7green ,unheated room #ee-fj ,dry #a-f weeks or white7 or basement ,turnips ,storage cellar #cb-dj ,moist ,fall-winter or pit ,fruits3 ,most apples ,fruit storage #cj-cb ,moist ,fall-winter cellar ,mc,intosh1 ,yellow ,fruit storage #ce-ch ,moist ,fall-winter ,newton ,rhode cellar ,island ,greening ,grapes ,fruit storage #ca-cb ,moist #d-f weeks cellar ,pears ,fruit storage #cj-ca ,moist ,fall-winter cellar ,peaches ,fruit storage #cb ,moist #b weeks cellar ,apricots ,fruit storage #cb ,moist #b weeks cellar ,other ,fruit ,storing fresh cherries1 peaches1 and apricots very long is difficult4 ,refrigerate as close to #cb ,f as possible4 ,peaches ripen well at #fe to #he and refrigerate well in hydrators for as long as #d weeks4 ,peaches may be stored in walk-in refrigerators in larger quantities4 ,grapes are generally not adapted to long storage4 ,concord grapes may be stored #d to #f weeks at #ca to #cb ,f4 ,catawba and ,delaware varieties can be held #h weeks4 ,vinifera table grapes such as ,emperor and ,ribier will keep #c to #f months at #cj to #ca4 ,since apples1 pears1 grapes1 and other fruit absorb odors from potatoes1 onions1 and other vegetables1 store them separately4 ,some kitchen garden herbs1 such as chives and parsley1 may be potted and cared for as house plants4 ,these plants will supply flavoring and garnishing to enhance wintertime meals4 ,trying to predict exactly how long your fruits and vegetables can be stored is next to impossible4 ,much depends on condition of the product and how successful you are in maintaining correct temperatures and humidity4 ,generally1 you can keep parsnips and carrots all winter1 late potatoes #f to #h months1 cabbage #c months1 onions #f to #aj months1 and pumpkins1 squash1 root crops1 and tomatoes #c to #f months4 ,cleanliness4 ,one last precaution3 ,keep the storage areas clean and free of decaying fruit and vegetables2 otherwise1 molds and bacteria will spread to your sound produce4 ,if you store nuts 7especially peanuts71 soybeans1 other dry beans or peas1 make every effort to prevent growth of molds4 ,moisture1 temperature1 and time are necessary to promote their growth4 ,a harmful toxin may be produced if mold growth is allowed to progress4 ,it is important that storage areas be regularly checked so as to avoid this type of contamination4 ,discard all produce that shows any sign of decay4 ,insects1 rats1 and other pests can spread disease and are unwanted guests in any food storage area4 ,to escape these undesirables3 --,build them out4 ,close all cracks and use adequate screening over all openings --,prevent trash piles from accumulating --,keep the storage area clean --,control rats inside and outside4 7,seek the advice of your county ,extension office or a sanitarian7 --,destroy any infested food --,remove all containers at least once a year4 ,wash them and air dry in the sun --,remember that good housekeeping practices apply to all places where food is stored ,for ,further ,reading3 ,u4,s4 ,department of ,agriculture1 ,storing ,vegetables and ,fruits in ,basements1 ,cellars1 ,outbuildings1 and ,pits1 ,h,g ,bul4 ,no4 #aai1 on sale by ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office1 ,washington1 ,d4,c4 #bjdjb4 #dj4 ,resurgence of ,community ,canneries by ,f4 ,aline ,coffey and ,roger ,sternberg#ai ,a community cannery is a self-help facility equipped for preparing and heat processing food4 ,people bring in produce from their gardens and through their own efforts preserve it for future use4 ,community canneries began during the late #ahjj's in response to the desire of families to work together to preserve their food for the off-season4 ,at the end of ,world ,war ,,ii there were over #c1hjj community canneries in the ,united ,states4 ,most of these wartime canneries were subsidized1 but after the war the monies ceased4 ,growth of the food industry1 development of freezing techniques1 and the lack of subsidy led to a decline of the canneries4 ,today there is a resurgence of interest in establishing community canning centers4 ,this has been influenced by the cost of food1 a marked increase in the concern for nutrition1 and gardening activities4 ,a community cannery promotes the preservation of seasonal garden surpluses for consumption during the nonproductive season4 ,it encourages small farmers and nonfarm individuals to produce more food1 thereby promoting self-sufficiency for families4 ,it enables families who do not own recommended food preservation equipment to use safe and reliable equipment and techniques4 ,availability of nonseasonal foods on a year-round basis can result in a better diet for families1 especially if the center incorporates nutrition education classes as part of its program4 ,people who grow their own food may make substantial savings in their food budget4 ,the community cannery creates a social atmosphere of friendly1 cooperative work leading to tangible results1 and promotes a feeling of self-reliance4 ,most of the community canneries in the country have been organized by ,community ,action ,agencies or similar community organizing groups4 ,individuals1 food co-ops1 and other groups have successfully set up canneries1 but it is recommended that people wanting to establish a canning center contact a community organizing agency4 ,normally1 these agencies have professional people who will work on such a project4 ,they have experience in writing proposals and are aware of potential funding sources4 ,support for the canning center can be enhanced by making a special effort to include a diverse membership on a board of directors for the center4 ,farmers1 low-income people1 business people1 contractors1 ,extension personnel1 community organizers1 local officials1 and members of the clergy are all potential supporters and advisors for the cannery4 ,although organizing a community cannery requires a lot of work1 this need not be a roadblock to initiating the project4 ,it takes many hours to plan the canning operation1 draft proposals1 develop community support1 locate a site1 and to select1 purchase and install equipment4 ,because this can easily be a full-time job for one person1 efforts should be made to hire a coordinator4 ,in many instances1 paid community organizers1 ,vista volunteers1 and home economists have provided valuable assistance in completing the work4 ,preparation for and organization of the cannery are the foundation of the project4 ,at least six months should be set aside for organizing4 ,illustration3 ,william ,e4 ,carnahan ,tomatoes in the canning process1 at a community cannery4 ,illustration3 ,william ,e4 ,carnahan ,sweet corn ready to have kernels removed for canning4 ,illustration3 ,at later stage1 liquid is poured over hot-packed corn4 ,note one advantage of a community cannery is that quantities of food can be processed in a few hours4 ,points to ,consider ,here are some questions to consider before starting a community center3 ,how many people will commit themselves to organizing a center8 ,how much time will they give8 ,how much support can be expected from the community1 town officials1 local growers8 ,how many community and family gardens are in the area8 ,how near are the community gardens to the cannery site8 ,is the site near a well-travelled route8 ,is parking available8 ,can the canning center exist merely to provide a service to the community1 or will the cannery have to become involved in a commercial venture8 ,if some food processed at the cannery is to be sold1 are local farmers willing to contract with the cannery to supply it with produce8 ,how close are these farmers to the cannery8 ,is a building available for canning purposes 7for example1 some old creamery78 ,if so1 what is the size of the building8 ,what is its condition8 ,are there cement floors and walls constructed so they can be washed down daily8 ,is there room for storage1 a walk-in cooler8 ,is the sewage system adequate8 ,does the building have existing equipment that could be put to use8 ,is a dependable supply of potable water available8 ,what is the minimum water pressure and is it constant8 ,is the water hard8 ,if so1 what is the analysis8 ,what type of electricity is available8 ,what is the cost of electricity per ,,kwh and demand rate for #bdj volt1 #c phase1 #fj cycle8 ,what is the availability and cost of gas 7natural or ,,lp7 or of fuel oil8 ,what is the number of families expected to participate8 ,how many are low-income families8 ,what are the principal foods to be canned8 ,if it is anticipated that some products will be processed for sale1 what will those products be8 ,is there a market for the for-sale items8 ,will canning supplies such as jars1 lids1 screw bands1 tin cans be available8 ,can they be purchased at wholesale prices8 ,is at least one person who is knowledgeable in food preservation methods available to supervise the cannery8 ,what will be the charge for processing a pint or a quart of food8 ,will low-income people be able to pay this amount8 ,are funds available to subsidize the canning of food for low-income people8 ,it is important to obtain a site easily accessible to the public4 ,selectmen1 property owners1 realtors should be approached for potential sites4 ,usually the center has limited funds1 and it is difficult and takes time to locate an appropriate building with low-cost rent4 ,in times of a strained economy and high cost of property maintenance1 the business community may be hesitant to provide low-cost housing for the site4 ,establishing the facility in a publicly owned building1 such as a school1 is a solution in many communities4 ,these canneries are a part of the public school's physical plant and have traditionally been operated under supervision of the vocational agriculture and home economics teachers1 using school funds4 ,in recent years1 some schools have wanted to close canneries for several reasons3 ,lack of operating capital1 limited use1 lack of interest or know-how on the part of participants and teachers4 ,with the resurgence of interest in canning1 many new cannery ventures are located in schools but are now funded separately from school budgets4 ,if the cannery is the result of a community endeavor1 adjoining small towns could appropriate funds sufficient to set up and man a center4 ,such a proposal would have to be presented to the town governing bodies4 ,this points up the need for ample planning time4 ,devising means to allow the cannery to remain open year-round would favor obtaining a site other than in a public building4 ,major ,costs ,cost of organizing a community cannery is influenced by its size and scope of operation4 ,expenses can be broken down into these major areas3 --,purchase and installation of equipment --,building renovation --,rent --,labor --,utilities --,jars or cans --,produce --,miscellaneous costs 7office supplies1 freight1 postage1 insurance1 cleaning supplies1 maintenance7 ,at least two companies manufacture community canning equipment 7,ball ,corp4 and ,dixie ,canner ,equipment ,co474 ,prices start at #d1cjj for a single-unit operation1 and go up to #bj1jjj for a large center4 ,this does not include the price of a steam boiler1 which costs between #c1jjj and #e1jjj4 ,by fabricating some of its own equipment1 and by buying used equipment from canning and restaurant equipment suppliers1 the cannery can reduce some of its purchase costs substantially4 ,installation of the canning equipment and the steam boiler needs to be done by a licensed plumber or steam fitter1 or be closely supervised by such a person4 ,renovation of a building and installation of the canning equipment can cost between #d1jjj and #h1jjj1 including labor costs4 ,cost can be reduced by soliciting volunteer labor from local craftsmen4 ,the organizers can handle much of the renovation1 such as painting1 carpentry and cement work4 ,teams of vocational students may be willing to take on the site renovations as part of their school training4 ,salaries for employees can be paid from the cannery's operating budget4 ,labor costs can be reduced if the workers are already salaried employees provided by other food-related agencies4 ,the cannery can also be an ideal training site for participants in the ,comprehensive ,employment and ,training ,act 7,,ceta7 and can be staffed successfully in this way4 ,regulations ,food and ,drug ,administration regulations regarding food processing do not apply to community canning centers if they are not involved in interstate commerce4 ,in ,june1 #aigf1 ,,fda issued ,suggested ,minimum ,guidelines for ,community ,canning ,operations to protect the safety of the consumer4 ,environmental regulations that apply to the centers must be carefully followed4 ,although these regulations are usually not hard to follow1 they often mean a possibly unplanned-for expense to the cannery4 ,it may be necessary to apply for a variance to zoning regulations4 ,cannery supervisory boards should have a working knowledge of all requirements of ,state and ,federal agencies that regulate health1 environment1 fire1 safety1 plumbing1 electricity1 and public building codes4 ,sites for the centers should have sewage and draining systems that meet demands of the centers4 ,this would mean a septic system and leach fields1 or a municipal sewage system1 the latter being the easiest and least expensive method of disposal4 ,solid waste produced by the center is termed clean1 and effluent from the processing could be put through a strainer1 piped out of the center1 and then deposited into a leach field4 ,to maintain high standards of cleanliness and safety1 at least one supervisor should be on duty whenever the cannery is in operation4 ,the person in charge must have a thorough knowledge of every aspect of food processing4 ,the ,food and ,drug ,administration requires that a certified registered canner be in attendance only when low-acid foods are processed to be sold4 ,an ,,fda-approved course is offered by the ,national ,canners ,association for commercial cannery personnel in various sections of the country4 ,the cost would involve a registration fee of approximately #abe plus expenses4 ,at present1 the course content is geared chiefly toward industry4 ,a shift to a more practical approach would be of greater help to community cannery personnel4 ,cannery supervisors and attendants can participate in food preservation classes and demonstrations provided by the ,extension ,service4 ,when canneries are equipped with commercial food preservation centers1 representatives of the manufacturing companies are available for technical information to the cannery staff4 ,manufacturers may also provide the cannery with a complete operations manual1 processing charts1 and recipes4 ,skills ,needed ,cannery supervisors will benefit by employing people to work at the cannery who can provide or learn such skills as3 ,bookkeeping_/accounting--to keep records of input and outflow of goods and money2 to pay bills4 ,management--to oversee the flow of food through the center in an efficient manner for smooth operation of the plant4 ,maintenance and repair--to maintain equipment and housing in operational condition4 ,purchasing_/supply--to ensure a supply of materials such as jars and lids4 ,sales--to manage sales of surplus retail products if these are processed at the plant4 ,public relations--to advertise and promote knowledge of canning centers2 to handle complaints and problems of patrons4 ,technical--to provide detailed information on processing techniques1 food1 nutrition1 and gardening4 ,a form of recordkeeping on all foods processed at the plant is essential4 ,this kind of information would include such data as name of person doing the processing1 the date1 specific food1 number of jars1 method of processing1 time in and time out1 and an identification number for foods processed for sale by the cannery4 ,canning centers may be incorporated as independent nonprofit cooperatives with a board of directors as the policymaking body4 ,by being organized in conformity with the traditional farmers' cooperative structure1 the centers receive special tax considerations4 ,incorporation on a nonprofit basis is a requirement of many funding sources4 ,the cooperative structure also lends itself to a tighter knit organization1 with members feeling they are part of the organization1 responsible for its affairs1 and willing to pitch in and help if there is some work that needs a few extra hands4 ,the community cannery should have general liability insurance to cover injuries sustained by the workers or persons using the canning center4 ,products liability insurance is unnecessary for the cannery operated solely to provide a service to the community4 ,for the cannery that sells commercially1 products liability insurance should be obtained4 ,illustration3 ,sealer in a community cannery4 ,hours1 ,fees ,a community cannery should be available to all people interested in preserving food4 ,ideally1 canneries are open during daytime and evening hours4 ,weekend hours are a possibility4 ,when canneries are limited to processing vegetables and fruits1 at least #f months of potential operation are lost in certain sections of the country4 ,if at all possible1 canneries should be operated to process a wider range of foods such as jams1 jellies1 pickles1 preserves1 meat1 fish1 poultry4 ,illustration3 ,william ,e4 ,carnahan ,tomato juice being processed at a community cannery4 ,since cannery is operated by ,state of ,virginia1 only charge is for cans used4 ,a processing fee is usually set for use of the canning equipment1 ranging from #e to #aj for pints to #aj to #ae for quarts4 ,these prices do not include the cost of jar1 lid1 screw band1 or any canning supplies such as salt1 vinegar1 sugar1 spices that may be sold at wholesale prices at the cannery4 ,an additional charge of #ej per hour is common for the use of a pulper-juicer and steam-jacketed kettle4 ,it may be a financial hardship for some low-income families to meet these costs1 but they can be given the opportunity to exchange work time at the cannery for payment4 ,families of limited resources might leave off a percentage of their processed high-acid foods to be sold by the cannery4 ,sponsoring agencies may apply for grants1 such as might be available from ,title ,,xx of the ,social ,security ,act1 in an effort to subsidize canning costs for low-income families4 ,to date1 no community canneries are completely economically self-sufficient1 so far as we know4 ,there are centers in the ,south which do enough community canning to pay for all their expenses except salaries4 ,to become self-supportive1 some canneries are now developing specialty products to be sold commercially4 ,organic-health food distributorships and food co-ops are often a good market for community cannery processed foods4 ,the future of community canneries depends on continued interest in home gardening and food preservation1 and concern for proper nutrition4 ,undoubtedly1 the cost of food in the marketplace will also be a contributing factor4 ,questions and ,answers on ,food ,preservation by ,carole ,davis and ,annetta ,cook#bj ,consumers frequently have questions regarding home food preservation practices4 ,below are some questions commonly asked1 and the answers4 ,they concern canning fruits1 vegetables1 pickles1 and jellies1 and freezing fruits and vegetables4 ,why is open-kettle canning not recommended8 ,in open-kettle canning1 food is cooked in an ordinary kettle1 then packed into hot jars and sealed4 ,the food is not processed after packing in the jars4 ,open-kettle canning is unsafe because temperatures reached are not high enough to destroy all the spoilage organisms that may be in low-acid foods1 such as meat and vegetables1 other than tomatoes4 ,spoilage bacteria may also enter the food when it is transferred from kettle to jar1 making it undesirable as well to can other foods such as fruits1 pickles1 preserves1 and jams by this method4 ,why is oven canning unsafe8 ,jars may explode1 causing personal injury or damage to the oven4 ,also1 temperatures obtained in the oven are not high enough to insure adequate destruction of spoilage organisms in low-acid foods4 ,times specified for boiling-water-bath processing of foods do not apply to oven processing since the rate of heat penetration would be different in the oven and the products could easily be underprocessed4 ,should jars and lids be sterilized before canning8 ,no1 not when the boiling-water-bath or pressure-canner method is used1 because the containers and lids are sterilized during processing4 ,but be sure jars and lids are clean4 ,why is no liquid added when tomatoes are canned8 ,because tomatoes provide their own juice if pressed gently when packed raw1 or when heated before packing hot into jars4 ,is it safe to add celery1 green pepper1 and onion to tomatoes when canning them8 ,no4 ,adding other vegetables lowers the acidity of tomatoes4 ,acidity helps protect against the growth of botulinum bacteria1 which can produce a fatal toxin in canned foods4 ,specific recipes1 times1 and temperatures determined scientifically for vegetable mixtures need to be used for their safe canning4 ,why is headspace important in canning8 ,headspace--the distance between the surface of food and the underside of the lid--allows for expansion of solids or bubbling up of liquid during processing4 ,if headspace is not adequate1 some food in the container will be forced out1 leaving food particles or sirup on the sealing surface and preventing a seal4 ,when too much headspace is allowed1 some air may remain in the jar after processing1 causing food at the top of the jar to darken4 ,what causes jars to break in a canner8 ,breakage can occur for several reasons3 7#a7 ,using commercial food jars rather than jars manufactured for home canning1 7#b7 ,using jars that have hairline cracks1 7#c7 ,putting jars directly on bottom of canner instead of on a rack1 7#d7 ,putting hot food in cold jars1 or 7#e7 ,putting jars of raw or unheated food directly into boiling water in the canner1 rather than into hot water 7sudden change in temperature--too wide a margin between temperature of filled jars and water in canner before processing74 ,what causes liquid to be lost from jars during processing8 ,loss of liquid may be due to packing jars too full4 ,headspace must be allowed between the top of the food and lid as specified in the instructions for each food4 ,food expands when processed1 so headspace must be adequate or liquid will be forced out of the jar4 ,liquid may be lost if the canner's pressure fluctuates during processing4 ,lowering the pressure too suddenly after processing may also cause liquid to be lost4 ,pressure canner should be removed from the heat and allowed to cool normally at room temperature4 ,if liquid is lost from jars during processing1 can more be added to fill them again8 ,no1 because if the jar is opened and liquid added1 this would allow bacteria to enter the jar and you would need to process again4 ,loss of liquid does not cause food to spoil1 though food not covered by the liquid may darken4 ,why does fruit sometimes float in the jar after canning8 ,fruit may float because it is packed too loosely1 sirup is too heavy1 or because some air remains in tissues of the fruit after heating and processing4 ,how do you test the seal on home-canned foods8 ,after jars have cooled1 check two-piece lids by pressing the center of the flat metal lid2 if lid is down and will not move1 jar is sealed4 ,for porcelain-lined caps1 check seal by turning each jar partly over in your hands4 ,if no leakage occurs1 the jar is sealed4 ,what causes lids not to seal8 ,if food has not been sufficiently heated1 a vacuum may not be drawn on the jar of food and the lid will fail to seal4 ,presence of food particles or sirup on the jar rim could also prevent obtaining an airtight seal4 ,each jar rim should be wiped clean of all food and sirup before putting the sealing lid in place4 ,if food has been packed too tightly in the jars or if sufficient headspace has not been allowed1 expansion of the food during heating could force sirup or food out of the jar1 thus causing poor contact between the lid and jar4 ,why should flat metal disks and rubber rings be used only once8 ,depressions in the rubber compound made when the lid or ring was first used can prevent obtaining an airtight seal if used a second time4 ,why should metal bands be removed after jars have cooled8 ,if bands are not removed soon after cooling1 moisture between the ring and jar may cause the ring to rust1 thus making later removal of the bands difficult4 ,the band is no longer necessary after the jar has cooled because the seal has been provided by the flat metal lid with sealing compound and the vacuum created during cooling4 ,what causes canned foods to change color8 ,darkening of food at the top of the jar may be caused by oxidation due to air in the jar1 or by too little heating or processing so that enzymes are not destroyed4 ,overprocessing may cause discoloration of foods throughout the jar4 ,pink and blue colors sometimes seen in canned pears1 apples1 and peaches are caused by chemical changes in the fruit coloring matter4 ,iron and copper from cooking utensils or from water in some areas may cause brown1 black1 and gray colors in some foods4 ,why do undersides of metal lids sometimes discolor8 ,natural compounds in some foods1 particularly acids1 corrode metal and make a dark deposit on the underside of jar lids4 ,this deposit on lids of sealed1 properly processed canned foods is harmless4 ,is it safe to use canned foods which have been frozen as the result of storing them in an unheated storage area8 ,freezing does not cause the food to spoil unless the seal is damaged or the jar broken4 ,if the jar is no longer sealed1 the food may still be safe to eat if the jar is not broken and the food is still frozen and has not been subjected to thawing and refreezing4 ,remove the frozen canned food from jars as carefully as possible4 ,the food may need to thaw slightly to ease its removal from jars1 but it should be left in as large blocks as can be removed through the jar opening4 ,examine jars for breaks and hairline cracks4 ,if any are found1 discard food from those jars4 ,if no cracks are found1 food may be transferred from jars into freezer bags or containers and stored in the freezer1 or it may be kept in the refrigerator for use within a day or two4 ,home-canned foods which have been frozen may be less palatable due to texture changes than properly stored canned foods4 ,do not recan home-canned foods which have been frozen4 ,how do you protect canned foods against freezing8 ,wrap the jars in paper or cover them with blankets4 ,however1 if the storage area temperature is expected to be below freezing 7#cb ,f7 for more than a day or two1 move the food to a warmer storage area4 ,what does mold on canned food indicate8 ,it means the jar has not sealed and the food is spoiled4 ,even if mold appears to be only on the surface1 discard all food in the container because parts of the mold may not be visible in the food4 ,is it safe to can foods without salt8 ,yes4 ,salt is used for flavor only in canned vegetables and is not necessary for safe processing4 ,since the characteristic flavor and texture of pickled vegetables depend on salt1 do not omit this ingredient from recipes for pickles and relishes4 ,what kind of salt should be used in pickling8 ,why8 ,use pure granulated salt4 ,uniodized table salt can be used1 but materials added to the salt to prevent caking may make the brine cloudy4 ,do not use iodized table salt because it may darken pickles4 ,what type of vinegar should be used for making pickles8 ,can it be diluted8 ,use cider or white distilled vinegar of #d to #f acidity 7#dj to #fj grain74 ,do not use vinegar of unknown acidity4 ,do not dilute vinegar unless the recipe so specifies4 ,if a less sour product is preferred1 add sugar rather than decrease vinegar4 ,why should pickles be processed in a boiling-water bath8 ,pickles require heat treatment to destroy organisms that cause spoilage1 and to inactivate enzymes that may affect flavor1 color1 and texture4 ,heat processing in a boiling-water bath is recommended for all pickle products4 ,there is always danger of spoilage organisms entering the food when it is transferred from kettle to jar4 ,this is true even when the utmost caution is observed and is the reason open-kettle canning is not recommended4 ,why should plastic containers not be used when brining pickles8 ,vegetables being pickled undergo physical as well as chemical changes during brining or fermentation4 ,as a result of these changes1 the plastic may be affected1 causing undesirable compounds to be formed or leached from the plastic4 ,for fermenting or brining pickles1 use a crock or stone jar1 unchipped enamel-lined pan1 or large glass jar1 bowl1 or casserole4 ,what causes pickles to be hollow8 ,hollowness in pickles generally results from poorly developed cucumbers1 holding cucumbers too long before pickling1 too rapid fermentation1 too strong or too weak a brine during fermentation4 ,what causes jelly to be too soft8 ,too much juice in the mixture1 too little sugar1 mixture not acid enough 7overripe fruit71 or making too big a batch at one time4 ,what makes jelly tough8 ,mixture was cooked too long to reach jellying stage because too little sugar was used in proportion to the pectin and acid in the juice4 ,what makes crystals form in jelly8 ,crystals throughout the jelly may be caused by too much sugar in the jelly mixture1 or cooking the mixture too little1 too slowly1 or too long4 ,crystals on top of jelly that has been opened and allowed to stand are due to evaporation of liquid4 ,tartrate crystals in grape jelly may occur if juice has not been allowed to stand overnight and then strained through a double thickness of cheesecloth before preparing jelly4 ,is a one-door refrigerator-freezer combination suitable for freezing and storage of frozen fruits and vegetables8 ,it may be difficult to obtain the recommended temperature of #j ,f or below for freezing and storing foods in this style freezer without freezing food in the refrigerator part as well4 ,recommended storage times are severely reduced if a freezer does not maintain #j ,f or below4 ,if freezer temperatures are above #aj1 do not store frozen food for more than several weeks4 ,can containers for commercial foods1 such as cottage cheese1 margarine1 milk1 yogurt1 ice cream1 or sour cream1 be used for freezing fruits and vegetables8 ,waxed cardboard cartons which previously contained dairy products are not sufficiently moisture-vapor-resistant to use for packaging foods to be frozen4 ,plastic commercial-food containers are suitable if they can be tightly sealed and do not become brittle and crack at low temperatures1 thus exposing the food to the air4 ,can citric acid or lemon juice be used to help prevent fruit from turning dark during freezer storage8 ,although these products can be used as anti-darkening agents1 neither is as effective as ascorbic acid4 ,often the quantity of citric acid or lemon juice needed to prevent darkening is so large that natural flavors are masked or the fruit becomes too sour4 ,why is it necessary to wash and blanch vegetables before they are frozen8 ,washing removes dirt and some of the bacteria from vegetables4 ,freezing inhibits the growth of bacteria1 but does not kill them4 ,thus it's important that the food1 as well as all surfaces it touches1 be kept clean so that the number of bacteria on the food is held to a minimum4 ,bacteria can grow on food if the temperature rises during freezer storage1 and when food is thawed4 ,except for green peppers and mature onions1 vegetables must be blanched to destroy enzymes which could cause undesirable changes in flavor1 texture1 and color during freezer storage4 ,why can green peppers and mature onions be frozen without blanching8 ,unlike other vegetables1 green peppers and onions do not lose quality during freezer storage if their enzymes are not destroyed by blanching before freezing4 ,green peppers frozen without heating are better suited for use in uncooked foods than are blanched peppers4 ,some of the characteristic flavor of onions is lost if this vegetable is blanched before freezing4 ,why is corn which is frozen on-the-cob blanched for longer times than cut corn8 ,longer blanching of corn frozen on-the-cob is necessary so that enzymes present in the cob will be destroyed4 ,otherwise1 enzymes in the unheated cob can cause undesirable flavor changes in the corn kernels4 ,corn frozen off-the-cob needs only to be blanched just enough to destroy enzymes in the kernels4 ,can vegetables be blanched by steaming instead of by heating in boiling water8 ,the following vegetables may be heated in steam3 broccoli1 mushrooms1 pumpkin1 winter squash1 and sweet-potatoes4 ,to steam these vegetables1 put #a to #b inches of water in a large kettle2 bring water to a boil4 ,add a basket containing a single layer of prepared vegetable2 keep the basket at least #a inch above the water4 ,cover kettle and start timing4 ,steam broccoli #c minutes2 sliced mushrooms1 #c minutes2 whole mushrooms 7less than #a-;inch diameter71 #e minutes4 ,steam pumpkin1 winter squash1 or sweet-potatoes until tender4 ,is it necessary to make an adjustment in blanching times for vegetables at altitudes above sea level8 ,at altitudes #e1jjj feet or more above sea level1 heat vegetables #a minute longer than the time given in directions for the vegetable being blanched4 ,what can be done to prevent food from thawing if the freezer should stop running8 ,never open the freezer unnecessarily4 ,a fully-loaded freezer will usually remain cold enough to keep food frozen for #b days if the door is not opened2 a half-loaded freezer may not stay cold enough more than a day4 ,if power cannot be restored or the freezer cannot be fixed before the food would start to thaw1 use dry ice4 ,if dry ice is obtained shortly after the failure has occurred and the freezer is fully loaded1 #be pounds of dry ice should keep a #aj-;cubic-foot freezer at temperatures below freezing for #c to #d days2 if freezer is less than half-full1 for #b to #c days4 ,place dry ice on boards or heavy cardboard on top of the packages of food4 ,handle dry ice carefully--never with your bare hands4 ,wear gloves to prevent burns4 ,another alternative is to move food to a neighbor's freezer or to a freezer locker plant where space can be rented4 ,can vegetables and fruits which have thawed be refrozen8 ,frozen foods that have thawed may be safely refrozen if they still contain ice crystals or if they are still cold--about #dj ,f--and have been held no longer than #a or #b days at refrigerator temperatures 7#cb to #dj7 after thawing4 ,since thawing and refreezing reduces the quality of fruits and vegetables1 use refrozen foods as soon as possible to save as much of their eating quality as you can4 ,food ,preservation ,glossary compiled by ,annetta ,cook and ,carole ,davis#ba ,acid food--,food with a p,h of #d4f or below4 ,an acid food can be safely processed in a boiling-water bath for specified times4 ,includes most fruits1 tomatoes1 and pickled vegetables4 ,anaerobes--,bacteria capable of growing without air1 as in a sealed container of canned food4 ,blanching--,heating vegetables by immersion in boiling water1 steaming1 sauteing1 or stewing to inactivate enzymes capable of causing quality changes in foods during freezer storage4 ,boiling-water-bath ,canner--,a large kettle with lid1 rack1 and cover2 must be deep enough to allow jars to be covered with #a to #b inches of water and still have additional height for water to boil actively4 ,suitable for processing acid foods4 ,botulism--,food-borne illness caused from eating canned foods containing the toxin produced by ,clostridium botulinum1 an anaerobic bacterium4 ,this organism can grow and produce toxin in sealed jars of canned foods that are improperly processed4 ,canning--,preserving food in airtight rigid containers4 ,micro-organisms are destroyed by heat-processing containers of food at the temperature and time specified for each food4 ,it is essential to follow reliable canning instructions exactly to insure a safe canned product that is free from botulism-causing bacteria and spoilage organisms4 ,cold ,pack--,raw1 unheated food packed into canning containers and covered with boiling sirup1 juice1 or water4 ,dehydrator--,a device which removes moisture1 a dryer4 ,enzymes--,proteins involved in plant growth processes including maturation and ripening4 ,enzymes can cause loss of quality in food if they remain active during storage4 ,they are destroyed by canning1 or by blanching vegetables before freezing4 ,freezer ,burn--,small1 white1 dehydrated areas which occur on improperly wrapped frozen foods4 ,this condition is harmless1 but if extensive can cause food to become tough or lose flavor4 ,freezing--,preserving food by storing at low temperatures4 ,the recommended temperature for freezer storage is #j ,f or below4 ,headspace--,the space between the top of food in a container and the container lid or closure4 ,hot ,pack--,food heated in sirup1 water or steam1 or juice1 and packed hot into canning jars4 ,hydrator 7,vegetable ,crisper7--,a drawer-like section in refrigerators which protects fresh fruits and vegetables from drying out during refrigerator storage4 ,low-acid ,food--,food with p,h above #d4f4 ,a low-acid food requires processing at high temperature under pressure to destroy micro-organisms and insure a safe canned product4 ,includes all vegetables except tomatoes4 ,micro-organism--,includes bacteria1 molds1 and yeasts1 which when present in food can cause spoilage and even food poisoning4 ,therefore1 they must be destroyed in canning foods or their growth prevented in freezing and drying foods4 ,moisture-vapor-proof--,packing materials that prevent loss of moisture from foods during freezer storage4 ,examples include glass1 rigid plastic1 and metal freezer containers4 ,moisture-vapor-resistant--,packing materials that protect foods from moisture loss during freezer storage4 ,examples include freezer wraps--paper1 plastic1 or foil--plastic bags1 waxed freezer cartons4 ,molds--,microscopic fungi which form air-borne spores 7seeds7 that may alight on food and grow into cottony mats or fuzz4 ,some molds or their end products may be harmful1 and moldy vegetables or fruit should not be canned4 ,molds are destroyed by proper canning1 but they may develop in leaky containers4 ,food from leaky containers or any canned food showing mold growth should be discarded without tasting4 ,open-kettle ,canning--,procedure whereby food is cooked in an ordinary kettle1 then packed into hot jars and sealed4 ,jars of food receive no additional heat processing4 ,this is a dangerous practice as spoilage organisms may enter the jar during the transfer of food from kettle to jar4 ,in low-acid foods1 temperatures obtained are not hot enough to insure destruction of all spoilage organisms that may be present in the food4 ,pack--,designates how food is packed into containers4 ,specifies the temperature of food when packed into jars for canning1 or the method of sweetening fruits for freezer packs4 ,pectin--,a substance occurring naturally in many fruits which causes the juice to thicken or gel after heating if the proper proportions of sugar and acid are present4 ,natural pectins are more prevalent in underripe fruit than mature or overripe fruit4 ,some fruits have enough natural pectins to make high quality jams and jellies4 ,others require addition of commercial pectins which are made from either citrus peel or apples4 p,h--,measure of acidity of a product4 ,the lower the p,h the higher the acidity4 ,preserve--,to maintain the quality of food for consumption at a later time4 ,accomplished by canning1 freezing1 pickling1 drying1 or making jelly1 jams1 or preserves4 ,processing--,heating food in closed canning jars to insure destruction of micro-organisms so the canned food will remain unspoiled and safe to eat4 ,acid foods--such as fruits1 tomatoes1 and pickles--and jams and preserves are safely processed in a boiling-water-bath4 ,low-acid vegetables 7all vegetables except tomatoes7 require processing at higher temperature by use of a pressure canner or pressure saucepan4 ,times required to insure an adequate process are specified in canning directions for each food4 ,sirup ,pack--,fruit is packed for freezing in a sugar sirup made by dissolving sugar in water4 ,steam-pressure ,canner--,a large1 heavy metal pan having a tight-fitting cover which is fitted with safety valve1 steam vent or petcock1 and a gage--either weighted or dial4 ,used for processing low-acid foods under pressure at high temperatures in order to insure their safety4 ,steam-pressure ,saucepan--,smaller than a canner4 ,if equipped with a gage to maintain pressure at #aj pounds1 it is suitable for processing food in pint jars4 ,sugar ,pack--,sugar is added directly to fruit and mixed gently to draw juice from fruit before packing into freezer containers4 ,unsweetened ,pack--,fruit packed for freezing without any sweetening added4 ,it may be packed dry or covered with water4 ,footnotes #a;,edmund ,a4 ,zottola is ,extension ,food ,microbiologist and ,isabel ,d4 ,wolf is ,extension ,specialist1 ,foods and ,nutrition1 at the ,university of ,minnesota1 ,st4 ,paul4 #b;,gerald ,d4 ,kuhn is ,professor1 ,food ,science ,extension1 and ,louise ,w4 ,hamilton is ,professor1 ,foods ,nutrition ,extension1 ,the ,pennsylvania ,state ,university1 ,university ,park4 #c,ruth ,n4 ,klippstein is ,professor1 ,division of ,nutritional ,sciences1 ,cornell ,university1 ,ithaca1 ,n4,y4 #d;,frances ,reasonover is ,extension ,food and ,nutrition ,specialist1 ,texas ,a ,m ,university1 ,college ,station4 #e;,charlotte ,m4 ,dunn is ,food and ,nutrition ,specialist1 ,university of ,wisconsin-,extension1 ,madison4 #f,nadine ,fortna ,tope is ,extension ,specialist in ,food ,conservation and ,preparation1 ,north ,carolina ,state ,university1 ,raleigh4 #g;,carole ,davis is a ,supervisory ,food ,technologist1 ,consumer and ,food ,economics ,institute1 ,agricultural ,research ,service4 #h,these instructions are for green beans only4 ,procedures and processing times are specific for each vegetable4 ,see ,,usda ,home and ,garden ,bulletin ,no4 #h1 ,home ,canning of ,fruits and ,vegetables1 for directions for canning other vegetables4 #i,these instructions are for peaches only4 ,procedures and processing times are specific for each fruit4 ,see ,,usda ,home and ,garden ,bulletin ,no4 #h1 ,home ,canning of ,fruits and ,vegetables1 for directions for canning other fruits4 #aj;,annetta ,cook is a ,food ,technologist in the ,consumer and ,food ,economics ,institute1 ,agricultural ,research ,service4 #aa,these instructions are for strawberries only4 #ab,these instructions are for green peas only4 ,preparation procedures and blanching times are specific for each vegetable4 ,see ,,usda ,home and ,garden ,bulletin #aj1 ,home ,freezing of ,fruits and ,vegetables1 for directions for freezing other vegetables4 #ac;,catherine ,c4 ,sigman is ,extension ,home ,economist--,foods1 ,university of ,georgia1 ,athens4 ,kirby ,hayes is ,professor1 ,department of ,food ,science and ,nutrition1 ,university of ,massachusetts1 ,amherst4 #ad;,isabelle ,downey is ,home ,economist-,food ,preservation1 ,cooperative ,extension ,service1 ,auburn ,university1 ,auburn1 ,ala4 #ae,philip ,wagner is ,proprietor1 ,boordy ,vineyards1 ,riderwood1 ,md41 and author of ,grapes ,into ,wine4 ,j4 ,r4 ,mc,grew is with the ,agricultural ,research ,service1 ,beltsville1 ,md4 #af;,dale ,e4 ,kirk is a ,professor and ,agricultural ,engineer at ,oregon ,state ,university1 ,corvallis4 ,carolyn ,a4 ,raab is ,extension ,foods and ,nutrition ,specialist at ,oregon ,state4 #ag,ralph ,w4 ,johnston is ,chief1 ,microbiology ,staff1 ,meat and ,poultry ,inspection ,program1 ,food ,safety and ,quality ,service4 #ah;,anton ,s4 ,horn is ,extension ,horticulturist1 ,university of ,idaho1 ,boise4 ,esther ,h4 ,wilson is ,extension ,nutrition ,specialist1 ,university of ,idaho1 ,moscow4 #ai;,f4 ,aline ,coffey is ,foods and ,nutrition ,specialist1 ,vermont ,extension ,service1 ,university of ,vermont1 ,burlington4 ,roger ,sternberg is ,project ,coordinator1 ,bread and ,law ,taskforce1 ,montpelier1 ,vt4 #bj;,carole ,davis and ,annetta ,cook are ,food ,technologists with the ,consumer and ,food ,economics ,institute1 ,agricultural ,research ,service4 #ba;,annetta ,cook and ,carole ,davis are ,food ,technologists with the ,consumer and ,food ,economics ,institute1 ,agricultural ,research ,service4 ,u4,s4 ,,government ,,printing ,,office3 #aigh ,o-#bgh-jej ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4 --,transcribed or tabulated some text within illustrations4