,cann+1 ,freez+1 ,/or+ ,g>d5 ,produce ,unit$ ,/ates ,dep>tm5t ( ,agriculture ,agriculture ,in=mation ,bullet9 #daj ,?is is a repr9t ( ,"p #d f ! #aigg ,ye>book ( ,agriculture1 ,g>d5+ = ,food & ,fun4 ,! ,ye>book may be pur*as$ at gov]nm5t book/ores or ord]$ f ! ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 ,orig9al page numb]s f ! entire book are us$ 9 ?is repr9t4 ,cont5ts ,"p #d ,home ,food ,pres]vation ,! ,:ys ( ,food ,pres]vation #bih ,h[ to ,m9imize ,quality ,losses #cjd ,economics ( ,home ,food ,pres]vation1 or ,is ,d-,x-,y\rself ,back to ,/ay8 #caj ,beg9n]'s ,guide to ,home ,cann+ #cac ,a ,prim] on ,home ,freez+ = ! ,beg9n] #cbj ,pressure ,cann]s1 ,vital = ,l[-,acid ,foods #cbc ,home ,cann+ ( ,fruits & ,vegetables #cbh ,freez+ ,y\r ,g>d5's ,h>ve/ #ccd ,jellies1 ,jams1 ,m>malades1 ,pres]ves #cdj ,pickles1 ,reli%es ,add ,zip & ,ze/ #cde ,w9e ,mak+ 7) a note on v9eg>7 #cej ,home ,dry+ ( ,fruits & ,vegetables #cef ,/orage ( ,home-,pres]v$ ,foods #cfa ,/or+ ,fre% ,fruit & ,vegetables #cfe ,resurg5ce ( ,community ,cann]ies #cgb ,que/ions & ,answ]s on ,food ,pres]vation #cgh ,food ,pres]vation ,gloss>y #chc ,issu$ 9 ,decemb] #aigg ,,"p #d ,home ,food ,pres]vation ,illu/ration3 ,fre% & pres]v$ foods ,! ,:ys ( ,food ,pres]vation by ,edmund ,a4 ,zottola & ,isabel ,d4 ,wolf#a ,! telephone r+s 9 a c\nty ,ext5sion (fice4 ,a h>ri$ voice says1 ,my g>d5 is gr[+ m ?an my family c eat1 :at %all ,i d ) x8 ,h[ c ,i keep x f spoil+8 ,h[ _m times dur+ ! g>d5+ season is ?is sc5>io repeat$ 9 an ,ext5sion (fice8 ,too (t5 to c\nt6 ,! answ]s to ^! que/ions are readily available 9 ! _m bullet9s1 fold]s1 & leaflets on food pres]vation available f c\nty1 ,/ate1 & ,f$]al ,ext5sion ag5cies4 ,! publications tell h[ to pres]ve food safely & :olesomely1 b d little else to expla9 :y directions mu/ be foll[$ precisely4 ,let's take a look at ! :ys4 ,to und]/& food pres]vation1 fir/ consid] ! s\rces4 ,home g>d5 food comes f plants3 s\rces ( raw food are liv+1 biological entities1 cont9u+ to metabolize aft] !y are h>ve/$4 ,plants also provide a s\rce ( food = micro-organisms :i* c gr[ on or 9 !m1 spoil+ food be=e x c be eat54 ,! prim>y objective ( food pres]vation is to prev5t food spoilage by pres]v+ food until x c be us$ by p4 ,hi/orically1 food pres]vation & process+ assur$ a food supply & prev5t$ />vation4 ,?is is probably ! major reason :y food is process$ today 9 _m develop+ c\ntries4 ,9 ! ,unit$ ,/ates1 h[ev]1 afflu5ce & a pl5tiful food supply n[ influ5ce ! reasons = food pres]vation4 ,today1 ,am]icans live _m miles f rural areas :]e food is produc$4 ,consequ5tly1 food mu/ be pres]v$ to assure ! nonf>m population an adequate supply4 ,our p want a food supply t is safe1 high 9 quality & appe>ance1 adequate nutritionally1 & reasonably pric$4 ,_m consum]s try to obta9 ^! food attributes by return+ to ! old ways ( gr[+ & pres]v+ food !mselves4 ,to und]/& food pres]vation1 let's look at five causes ( food spoilage or det]ioration 7f\r are biological1 ! fif? physical or me*anical73 7#a7 ,! prim>y cause ( food spoilage 9 ! ,unit$ ,/ates is microbiological4 ,micro-organisms are small liv+ organisms su* z yea/1 molds1 or bact]ia4 ,!y are ! *ief causes ( microbial spoilage4 ,relat$ to microbiological spoilage ( food & also a conc]n 9 food pres]vation is microbiological food-borne disease4 ,!re are two types4 ,salmonellosis is an example ( a food infection :]e food may n support gr[? ( ! micro-organisms b m]ely s]ves to transf] x f ! s\rce to ! human ho/4 ,9 ! second type1 ! micro-organism gr[s 9 ! food & produces a poison or tox9 :i* :5 eat51 causes illness symptoms4 ,/aphylococcal food poison+ is ! mo/ common ( ! second type 9 ! ,,u4 ,sev]ity ( ! major types ( food-borne disease 9 ! ,unit$ ,/ates v>ies f ! f9ality ( botulism to ! mild discom=ts ( ,clo/ridium p]fr+5s food poison+4 ,food pres]vation te*niques1 foll[$ precisely1 prev5t food-borne disease4 7#b7 ,! second cause ( food spoilage is v]m9 su* z rod5ts1 rats1 mice & insects t attack ! food & eat or contam9ate x be=e humans c use x4 ,^! v]m9 ru9 millions ( p\nds ( food ea* ye>4 ,illu/ration3 ,,:at ,,else ,,c ,,we ,,d ,,) ,,tomatoes866 7#c7 ,h y notic$ h[ an apple1 left at room temp]ature1 ev5tually gets s(t1 wr9kles1 & dries out8 ,?is spoilage is call$ s5esc5ce3 an ag+ process caus$ by cont9u$ respiration ( ! apple1 ev5tually mak+ x useless z food4 ,o!r foods also spoil ?is way4 7#d7 ,relat$ to s5esc5ce is *emical det]ioration ( food4 ,! developm5t ( rancid flavor 9 high fat-conta9+ foods is a *emical reaction :i* br+s ab\t an undesirable *ange4 ,loss ( color or blea*+ & loss ( vitam9s1 :ile food is /or$1 are *emical det]iorations t c be controll$ ) prop] pres]vation me?ods4 ,bo? s5esc5ce & *emical det]ioration are convey$ by organic comp\nds call$ enzymes4 ,^! enzymes are produc$ by all liv+ organisms & _! function is to spe$ up or cause ! metabolic reaction necess>y = ! organism's cont9u$ exi/5ce4 ,! enzymes w cont9ue to act aft] ! plant is h>ve/$1 & br+ ab\t det]ioration ( ! food unless controll$ or de/roy$4 ,pres]vation me?ods h be5 develop$ to control or de/roy ^! organic cataly/s4 7#e7 ,! la/ cause ( food spoilage conc]ns food h&l+4 ,physical or me*anical damage to ! food causes bruis+1 cru%+1 cutt+1 & wilt+ or wat] loss4 ,^! me*anical defects1 besides detract+ f ! food's appe>ance1 all[ easi] entry ( micro-organisms1 insects1 & o!r v]m9 to cause spoilage & ag+4 ,food pres]vation processes h be5 develop$ to sl[ d[n1 prev5t1 or /op completely ^! processes ( food spoilage4 ,an inh]5t "p ( food pres]vation is ! package conta9+ ! food be=e or aft] process+4 ,packag+ provides a conv5i5t me?od ( h&l+ food1 prev5ts contam9ation dur+ & aft] process+1 b>s v]m9 infe/ation1 supplies a conta9] = /orage1 & is a necess>y "p ( pres]vation4 ,an example w\ld be a mason j> ) prop] seal = pickl+4 ,:at are ! major me?ods available = home pres]vation ( food8 ,h[ are !y c>ri$ out8 ,:y d !y prev5t spoilage1 food-borne disease1 & give desir$ attributes ( safety1 quality1 appe>ance1 nutrition1 & economy8 ,! economics ( food pres]vation w be develop$ 9 a subsequ5t *apt]4 ,let's explore ! foll[+ available me?ods = home pres]vation ( food3 --,control ( temp]ature ( ! food1 heat or cool --,control ( ! food's acid cont5t --,control ( moi/ure cont5t ( ! food ,! major me?od us$ = home pres]vation ( food is temp]ature control4 ,?is includes cann+ ) a pressure cann] or a boil+ wat] ba?1 blan*+ food be=e freez+1 refrig]at+ food1 & freez+ x4 ,micro-organisms :i* cause disease & food spoilage are s5sitive to environm5t temp]ature v>iations4 ,by increas+ ! food's temp]ature1 micro-organisms are de/roy$4 ,:5 ! temp]ature is decreas$1 _! gr[? is inhibit$4 ,let's look at ! temp]ature scale illu/ration & see h[ temp]ature affects micro-organisms4 ,to prev5t gr[? ( micro-organisms 9 food & subsequ5t microbial spoilage1 food mu/ be kept out ( ! temp]ature range t all[s gr[?4 ,?is is mo/ commonly a*iev$ by refrig]at+ or freez+4 ,refrig]ation sl[s d[n or /ops microbial spoilage4 ,freez+ /ops x completely4 ,illu/ration3 ,,effect ,,( ,,temp]ature ,,on ,,micro-,,organisms ,degrees ,fahr5heit #bbe spore-=m+ bact]ia kill$ #bbj-bej prop] cann+ temp]atures 7l[ acid foods7 #bab wat] boils2 pressure cann] ne$$ to obta9 temp]atures above boil+ #agj-baj non-spore-=m+ bact]ia1 yea/s1 & molds kill$ #abj-adj "s bact]ia c gr[ #ih4f body temp]ature #gj-hj room temp]atures may fall 9 ?is range #fj-abj ,,dang] ,,zone mo/ bact]ia1 includ+ food-poison+ types1 gr[ rapidly ov] ?is temp]ature range #cb wat] freezes #cj-fj cold-tol]ant bact]ia1 yea/s & molds gr[ #j no microbial gr[? ,enzymatic activity1 :ile sl[$ d[n by freez+1 is n /opp$ 9 _m vegetables & ^! enzymes mu/ be de/roy$ by blan*+ ! vegetables be=e freez+ to prev5t enzymatic det]ioration4 ,successful pres]vation by freez+ mu/ deactivate any enzymes t might be 9 ! food z well z rapidly l[] ! food temp]ature to bel[ freez+ to /op microbial activity4 ,freez] burn1 a common problem ) froz5 foods1 comes f improp] packag+4 ,food moi/ure is lo/ 9 freez] burn1 :i* results 9 undesirable flavor & texture *anges4 ,freez] burn c be controll$ by prop] packag+1 prop] /or+ temp]ature1 & avoid+ long-t]m /orage4 ,refrig]ation or /orage above freez+1 b bel[ room temp]ature1 pres]ves food = days & sometimes weeks4 ,refrig]at$ /orage sl[s d[n activities ( enzymes 9 ! food & r$uces metabolism ( ! contam9at+ micro-organisms4 ,pres]vation ( food by r$uc$ temp]ature1 refrig]ation1 or freez+ is a*iev$ because enzyme activity & microbial det]ioration are sl[$ d[n or /opp$4 ,increas+ ! temp]ature ( food to a*ieve pres]vation also results 9 de/ruction ( ! micro-organisms t produce spoilage & disease4 ,"t & temp]ature regulate ?is pres]vation4 ,!oretically1 s9ce food w be /or$ at temp]atures :i* w all[ mo/ microbes to gr[1 ! ideal heat treatm5t ne$$ to pres]ve ! food w\ld be "o t completely /]ilizes ! food1 t is1 kills all att5dant micro-organisms4 ,to a*ieve complete /]ilization1 = example1 e p>ticle ( food 9 a j> mu/ rea* ! requir$ temp]ature & be held !re long en\gh to de/roy all micro-organisms4 ,heat ,transf] ,! "t requir$ = heat to p5etrate to ! c5t] ( ! food 9 a conta9] 7! sl[e/ heat+ po9t7 is extremely important4 ,heat is transf]r$ ?r\gh food 9 conta9]s by two me*anisms3 conduction & convection4 ,! me*anism involv$ dep5ds on ! consi/5cy & am\nt ( liquid 9 ! food4 ,! heat p5etration rate is also influ5c$ by size ( ! conta9]1 type ( heat+ m$ium 7wet /eam vs4 dry air71 ratio ( solid to liquid1 k9d & size ( solid mat]ial 9 conta9]1 am\nt ( fat1 & am\nt ( salt & sug>4 ,= example1 pumpk9 or squa% c be home cann$ 9 two =ms3 /ra9$ or cub$4 ,univ]sity ( ,m9nesota rese>* has %[n t ! "t requir$ = ! c5t] ( a p9t j> ( /ra9$ squa% 7:i* heats by conduction7 to rea* /]ilization temp]ature is ?ree to f\r times z long z = a p9t j> ( cub$ squa% 7:i* heats by convection74 ,! same is true ( cream$ corn 7heats by conduction7 & :ole k]nel corn 7heats by convection74 ,me?ods & recipes recomm5d$ by ,ext5sion ag5cies take into acc\nt all ( ^! factors & mu/ be foll[$ precisely to assure a safe & :olesome product4 ,:y is x necess>y to heat-process p9t j>s ( /r+ beans at #bdj ,f = #bj m9utes 9 a pressure cann] :5 tomatoes c be successfully heat-process$ 9 a boil+ wat] ba?8 ,?is br+s up ! second me?od ( pres]v+ food at home1 controll+ ! food's acid cont5t4 ,?is me?od is mo/ commonly us$ 9 comb9ation ) heat process+4 ,mo/ foods conta9 naturally occurr+ organic acids4 ,"s foods conta9 m ( ^! acids & are call$ acid or high acid foods4 ,^! organic acids h ! ability to limit1 inhibit1 or prev5t ! gr[? ( _m ( ! micro-organisms produc+ spoilage & disease4 ,! degree ( inhibition is relat$ to ! am\nt ( acid pres5t4 ,a me?od us$ = measur+ acid cont5t is call$ p,h4 ,a measure ( p,h is a det]m9ation ( ! hydrog5 ion conc5tration :i* reflects ! am\nt ( acid or alkali pres5t 9 ! sy/em4 ,a scale f #j to #ad is us$4 ,a p,h ( #g is consid]$ neutral1 above #g alkal9e1 bel[ #g acidic4 ,v few foods h a p,h above #g4 ,! classification ( foods 9 ! acid range bel[ #g is extremely important4 ,above p,h #d4f mo/ ( ! spoilage type micro-organisms c gr[1 z well z ! dread$ ,clo/ridium botul9um 7see discussion foll[+ on botulism74 ,9 foods ) a p,h great] ?an #d4f1 x is necess>y to heat-process ! food at temp]atures above boil+ to obta9 ! desir$ level ( /]ility4 ,!re are "s types ( bact]ia t produce entities call$ endospores or spores :i* are extremely resi/ant to environm5tal /resses4 ,!y are a means ( assur+ survival 9 bact]ia1 al?\gh n !mselves a reproductive me*anism4 ,"o gr[+ or vegetative cell w produce "o spore1 :i* "u prop] gr[? conditions w g]m9ate & produce "o cell4 ,?is "o cell cont9ues to gr[ & c produce millions ( bact]ial cells4 ,de/ruction ( ! resi/ant spore necessitates ! use ( temp]atures above t ( boil+ wat] 7#bab ,f74 ,,botulism4 ,"o ( ! mo/ notori\s ( ! spore-=m+ bact]ia is ,clo/ridium botul9um4 ,:5 gr[+ 9 food ?is bact]ia c produce a deadly poison :i* causes botulism1 a deadly illness4 ,! mortality rate is #ef p]c5t4 ,?is bact]ia & its spore are pres5t 9 soil ?r\gh\t ! _w & z a result contam9ates mo/ ( ! food we eat4 ,b ! spore only g]m9ates & gr[s :]e !re is suitable food1 no air1 & a p,h above #d4f4 ,^! conditions exi/ 9 cann$ l[ acid foods4 ,to assure botulism-free home-cann$ foods1 x is absolutely ess5tial t l[-acid foods be cann$ 9 a pressure cann] at temp]atures above #bab ,f4 ,! poison produc$ by ?is bact]ia is "o ( ! mo/ pot5t poisons kn[n to humans4 ,x has be5 e/imat$ t #a cup 7#h ounces7 is suffici5t to kill all ! humans on e>?4 ,x is n some?+ to take *ances ab\t4 ,all home cann+ proc$ures recomm5d$ by ,f$]al & ,/ate ,ext5sion ag5cies are adequate to de/roy ?is dread$ spore-=m+ bact]ia4 ,illu/ration3 p,h ,,value ,,( ,,v>i\s ,,foods ,high ,acid #b4i plums #c4j gooseb]ries #c4b dill pickles1 apricots #c4c apples1 blackb]ries #c4d s\r *]ries1 pea*es #c4e kraut1 raspb]ries #c4g blueb]ries #c4h sweet *]ries #c4i pe>s #d4c tomatoes #d4f -------- ,l[ ,acid #d4h okra #e4j pumpk9s1 c>rots #e4a turnips #e4b beets1 /r+ beans #e4d sweet potatoes #e4e sp9a*1 asp>agus #e4f bak$ beans #e4g r$ kidney beans #e4i lima beans #f4j succota% #f4b peas #f4c corn #g4j hom9y1 ripe olives ,comm]cial cann]ies1 :i* are regulat$ by ! ,food & ,drug ,adm9i/ration1 use simil> processes to assure safe cann$ foods4 ,9 ! pa/ #ej ye>s1 #ge p]c5t ( ! report$ cases ( botulism 9 ! ,unit$ ,/ates h be5 caus$ by home-cann$ food :ile less ?an #aj p]c5t h be5 caus$ by comm]cially cann$ food4 ,if prop] home-cann+ proc$ures are foll[$1 botulism f ?is s\rce c\ld virtually be elim9at$ z a cause ( dea? 9 ! ,,u4 ,on ! l[] side ( p,h #d4f1 acid cont5t ( ! food w prev5t gr[? ( ,clo/ridium botul9um & mo/ ( ! o!r spore-=m+ bact]ia4 ,?us1 ^! foods c be pres]v$ by us+ a l[] heat treatm5t4 ,! mo/ common types ( spoilage micro-organisms associat$ ) acid foods are yea/s & molds4 ,^! organisms are acid-tol]ant & c gr[ 9 an acid environm5t4 ,!y are kill$ at a l[] temp]ature ?an spore-=m+ bact]ia4 ,acid foods only ne$ a heat treatm5t 9 a boil+ wat] ba? = a specifi$ "t to de/roy ! microbes pres5t4 ,f]m5tation ,pres]vation ( food by controll+ ! acid cont5t c be a*iev$ 9 two ways4 ,"o is to naturally f]m5t ! food--turn+ cabbage into sau]kraut4 ,! o!r is to add an organic acid to ! food to r$uce ! p,h--add+ v9eg> to cucumb]s to make pickles4 ,"s foods su* z b]ries & fruits naturally conta9 en\gh organic acids s _! p,h is bel[ #d4f1 & pres]vation ( ^! foods requires only a boil+ wat] ba? heat treatm5t or freez+4 ,9 a natural f]m5tation1 lactic acid bact]ia conv]t f]m5table c>bohydrates 9 ! food to lactic acid4 ,9 ?is way ! p,h is r$uc$ & mo/ bact]ial gr[? inhibit$4 ,:5 cabbage is f]m5t$ to sau]kraut1 ! cabbage's p,h is r$uc$ f p,h #f4h dur+ ! f]m5tation to less ?an #c4e4 ,cucumb]s c also be f]m5t$ to pickles by a simil> process2 h[ev]1 mo/ pickles are made by direct acidification ( ! cucumb]s4 ,direct acidification1 t is1 add+ v9eg> :i* conta9s #d to #e p]c5t acetic acid1 is ! mo/ common me?od ( mak+ cucumb] pickles 9 ! ,unit$ ,/ates4 ,x is easi]1 quick]1 & foolpro(4 ,(t5 ! natural f]m5tation w g a/ray4 ,o!r undesirable microbes may gr[1 br++ unwant$ *anges 9 ! food3 spoil+ r ?an pres]v+4 ,o!r foods made by f]m5tation include w9e4 ,reg>dless ( ! me?od us$ to control ! p,h ( food1 to successfully pres]ve food by ?is me?od x is absolutely ess5tial to heat-process or freeze to prev5t spoilage by yea/s & molds4 ,an example ( spoilage 9 cucumb] pickles n heat-treat$ aft] acidification is ! developm5t ( cl\d9ess & bubbl+4 ,?is common spoilage is caus$ by microbes t w\ld be de/roy$ by heat process+4 ,dry+ ,control ( ! moi/ure cont5t ( food is "o ( ! olde/ pres]vation me?ods4 ,removal ( wat] f ! food prev5ts gr[? ( mo/ microbes & sl[s d[n enzymatic det]ioration4 ,wat] removal f food c h sev]al =ms4 ,! olde/ & mo/ primitive me?od = remov+ wat] is sun dry+1 :i* requires long hot days ) l[ humidity to dry food ev5ly & quickly4 ,ov]-dry+ & unev5 dry+ w result 9 nutri5t de/ruction1 microbial gr[?1 & o!r undesirable *anges4 ,dry+ ( food 9 ! home c be done & a lat] *apt] tells h[4 ,wat] activity or availability ( wat] 9 foods c also be controll$ by add+ comp\nds to ! food :i* tie up ! wat] *emically1 mak+ x unavailable = use 9 an enzymatic reaction or = use by ! micro-organisms4 ,! two mo/ common home +r$i5ts us$ 9 ?is way are sug> & salt4 ,9 mak+ fruit pres]ves1 ! high sug> cont5t ties up ! wat] & helps prev5t gr[? ( _m micro-organisms4 ,me?ods us$ = pres]v+ food 9 ! home are comb9ations ( ! basic te*niques discuss$ "h4 ,make c]ta9 ! recipe y foll[ is f a reliable s\rce4 ,foll[ x precisely & be assur$ ( a safe & :olesome food supply4 ,h[ to ,m9imize ,quality ,losses by ,g]ald ,d4 ,kuhn & ,l\ise ,w4 ,hamilton#b ,all me?ods ( pres]v+ food w alt]1 if n l[]1 ! quality ( fre% fruits & vegetables1 b ^! *anges c be m9imiz$4 ,= practical und]/&+ ( h[ to m9imize quality *anges y ne$ to "k some?+ ab\t3 7#a7 natural diff]5ces 9 raw food1 7#b7 natural causes ( quality det]ioration1 & 7#c7 h[ v>i\s food h&l+1 prep>ation1 packag+ & /orage te*niques & conditions affect quality ret5tion4 ,because ( insuffici5t rese>* in=mation on home pres]v$ foods1 "s rese>* f9d+s ( comm]cially process$ food h be5 us$ to fo/] an increas$ aw>5ess ( factors affect+ ! quality ( home pres]v$ food4 ,natural diff]5ces 9 quality & nutri5t cont5t 9 raw food (t5 exce$ losses caus$ by pres]v+ food4 ,extreme v>iations 7t5fold or m7 9 vitam9 ,a & ,c cont5t h be5 f\nd 9 "s fruits & vegetables4 ,^! natural diff]5ces are kn[n to be caus$ s+ly or collectively by diff]5ces betwe5 v>ieties1 climate *anges betwe5 seasons 9 ! same region1 & betwe5 regions 9 ! same ye>4 ,!y are also influ5c$ by "s cultural practices1 & maturity ( crops at h>ve/4 ,because ( color1 texture & especially flavor qualities1 "s v>ieties are m suit$ = cann+2 o!rs are m suitable = freez+4 ,few v>ieties possess ! all-purpose crit]ia ne$$ to pres]ve !m z ei!r high-quality cann$ or froz5 products4 ,!re is no s+le1 ideal maturity = h>ve/+ or pres]v+ fruits & vegetables4 ,obvi\sly1 ! quality ( cann$ or froz5 products made f any maturity o!r ?an ideal = t specific commodity lacks ! ultimate pot5tial ( satisfaction = eat+4 ,?ree natural causes acc\nt = mo/ quality *anges 9 fre%ly h>ve/$ fruits & vegetables--respiration1 enzymes & oxyg54 ,_! effects g5]ally increase ) ! "t betwe5 h>ve/ & pres]vation1 & at high] temp]atures4 ,fre%ly h>ve/$ fruits & vegetables are liv+ organisms4 ,!y are su/a9$ by cellul> reactions kn[n z respiration1 9 :i* native enzymes use oxyg5 & compon5ts 9 food & give (f heat1 wat] & c>bon dioxide4 ,! en]gy ne$$ to su/a9 respiration is obta9$ f a /oreh\se ( natural compon5ts 9 food4 ,z a result1 natural flavors & vitam9s are dim9i%$1 sug>s & sometimes acids decrease1 & texture may s(t54 ,! spe$ ( respiration & ! onset ( its effects diff]s among v>i\s fruits & vegetables1 & is g5]ally l[]$ by refrig]ator temp]atures4 ,besides enzymes relat+ to respiration1 fruits & vegetables sometimes conta9 o!r cellul> enzymes associat$ ) r$uc+ food quality4 ,^! enzymes act ) oxyg5 to cause rapid discoloration ( bruis$1 peel$ & slic$ tissue2 oxidation ( flavors1 & excessive s(t5+4 ,! roles ( oxyg5 9 respiration & o!r enzyme reactions h be5 not$4 ,oxyg5 may react /ill ano!r way to l[] food quality3 autoxidation1 :]e s5sitive flavor1 color & vitam9 compon5ts are alt]$ by oxyg54 ,?is causes fad+ ( colors1 (f-flavors &1 r$uc$ vitam9 ret5tion4 ,^! reactions occur quickly dur+ cann+ & dry+ ( foods1 & also acc\nt = sl[ *anges dur+ /orage ( pres]v$ food4 ,h&l+ ,raw ,foods ,because ( ! effects ( respiration1 o!r enzymes1 autoxidation1 & desiccation 7loss ( wat]71 ! raw product temp]ature & ! "t betwe5 h>ve/ & pres]vation are ( utmo/ importance to pres]v+ high-quality fruits & vegetables4 ,ideal h&l+ conditions v>y ) ! product4 ,small b]ry & /one fruits1 asp>agus1 gre5 beans1 beets1 broccoli1 corn & leafy gre5s1 to "n a few1 %\ld be pres]v$ ! same day ( h>ve/1 = highe/ quality4 ,apples1 pea*es1 pe>s1 plums & tomatoes1 if h>ve/$ at firm maturity1 %\ld be rip5$ a few days be=e pres]v+ !m4 ,o!r fruits & vegetables may be /or$ f a week to mon?s be=e pres]vation )\t significantly l[]+ _! quality4 ,f a nutritional /&po9t1 if aft] h>ve/ ! h&l+ & pres]vation ( ^! crops are c>efully plann$ & implem5t$1 quality ( ! pres]v$ products c be equal to food prep>$ f fre% m>ket fruits & vegetables4 ,fruits & vegetables are recogniz$ z significant s\rces ( vitam9s ,a1 ! ,b family1 ,c1 m9]als1 & fib]4 ,vitam9 ,a1 pro-c>ot5e1 is heat-/able & insoluble 9 wat] b is subject to a m9or loss caus$ by autoxidation4 ,!re=e1 losses 9 home pres]v$ foods are insignificant4 ,( ! wat]-soluble vitam9s1 ascorbic acid 7,c7 & ?iam9 7,b#a7 are subject to s]i\s loss ^u heat+ foods4 ,rib(lav9 7,b#b7 is subject to loss :5 raw or pres]v$ foods are expos$ to light4 ,illu/ration3 ,remov+ ! sk9s f pea*es be=e cann+4 ,significant losses ( wat]-soluble vitam9s & m9]als occur :5 food contacts wat]1 su* z 9 wa%+1 blan*+1 cook+ or cann+ foods4 ,z w\ld be expect$1 losses due to lea*+ ( wat]-soluble vitam9s & m9]als rise ) increas$ cut or expos$ food surface areas1 repeat$ exposures to wat]1 & m "t 9 wat]1 especially :5 heat$4 ,! effects on fib] 9 pres]v$ food is mu* ! same z 9 fre% cook$ foods4 ,cann+ ,home cann$ foods %\ld h a bright color1 *>act]i/ic texture1 pleasant flavor & conta9 nutri5ts naturally pres5t4 ,:5 all /eps ( sci5tifically bas$ cann+ directions are c>efully foll[$1 color1 texture & flavor w be optimum4 ,^! obs]vable signs ( quality are also an index to nutri5t ret5tion ( t cann$ food4 ,prop] pretreatm5t ( ! fruit or vegetable be+ cann$ is ess5tial = top quality4 ,?is includes us+ only good1 :olesome food at peak eat+ quality4 ,any trace ( moldy or o!rwise spoil$ food %\ld be completely remov$4 ,all food mu/ be wa%$ ?or\ghly4 ,removal ( sk9s f ?9-sk9n$ foods su* z tomatoes & pea*es is important4 ,a %ort blan*+ "t 9 boil+ wat] loos5s ! sk9s1 & a %ort cool+ "t 9 cold or ice wat] /ops ! cook+ ( ! food4 ,because wat] lea*es out vitam9s1 dilutes color & flavor1 & results 9 a mu%y product1 d n all[ foods to soak unnecess>ily 9 ei!r hot or cold wat]4 ,air is an enemy ( light-color$ foods1 & %\ld be kept f ! peel$ or cut food4 ,?is c be done ) a comm]cial antioxidant 7ascorbic acid71 lemon juice1 or a simple solution ( two tablespoons ea* ( v9eg> & salt p] gallon ( wat]4 ,peel or cut food directly into su* a solution = maximum protection f air4 ,:5 en\gh food = a cann] load is prep>$1 dra9 & r9se ! food = be/ flavor4 ,! pack+ me?od us$ is "o ( ! mo/ important factors 9 quality cann$ products4 ,foods t are heat$ be=e be+ put 9 j>s h bett] quality ?an foods pack$ raw 9 j>s4 ,heat+ de/roys enzymes & removes mu* ( ! air f food tissues4 ,enzymes mu/ be de/roy$ quickly = top-quality food4 ,removal ( air n only %r9ks ! food1 b leads to bett] color1 flavor & nutri5t ret5tion1 & too1 fruits are less likely to float4 ,hot pack$ j>s also h high] vacuums1 ?us less oxidation c take place4 ,tomatoes & tomato juice are less likely to sep>ate if tomatoes are cut & heat$ at once4 ,cutt+ activates enzymes 9 tomatoes :i* !n *ange ! pect9s 9 ! tomatoes & causes sep>ation4 ,heat+ "r aft] cutt+ inactivates ! enzymes & m9imizes sep>ation4 ,sug>1 salt & v9eg> play important roles 9 quality cann$ foods4 ,:ile sug> is n ne$$ to safely c fruits1 x contributes to bett] color1 flavor & texture4 ,likewise1 vegetables may be safely cann$ )\t salt1 b :5 salt is us$1 bett] flavor results4 ,salt is ess5tial = sl[ process pickles2 v9eg> is ne$$ = quick process pickles4 ,cann+ or pickl+ salt %\ld always be us$4 ,iodiz$ salt w inhibit prop] f]m5tation & react ) ! />* 9 "s foods1 caus+ !m to turn p9k or blue4 ,sug> conc5tration 9 sirups is important to appe>ance ( ! fruit4 ,) a light sirup1 fruits are less likely to float ?an ) a heavi] sirup4 ,& ) a light sirup1 few] calories are add$4 ,!n too1 ! co/ is less ?an ) a m$ium or heavy sirup4 ,headspace ,us+ ! prop] am\nt ( headspace pays (f 9 quality products4 ,adequate headspace is ne$$ s food has en\gh room = expansion dur+ heat /]ilization4 ,g5]ally1 m headspace is ne$$ = foods heat-/]iliz$ 9 a pressure cann] ?an ^? 9 a boil+ wat] cann]1 because ( increas$ expansion ( foods at ! high] temp]ature4 ,) too little headspace1 liquid is m likely to cook out ( ! j>s dur+ heat /]ilization4 ,?is increases ! dang] ( seal failure due to food p>ticles t may be trapp$ at ! int]face ( ! seal+ surface4 ,) too mu* headspace1 air rema9+ 9 ! j> c cause d>k5+ ( ! food1 oxidiz$ flavor1 & l[] vitam9 ret5tion1 especially 9 food at ! top ( ! j>4 ,pressure cann+ l[-acid foods is receiv+ increas$ emphasis today1 ma9ly bas$ on ! great] safety ( ?is te*nique4 ,! me?od also (f]s an additional advantage t is little kn[n to home cann]s--improv$ quality & nutri5t ret5tion4 ,g5]ally an #ah ,f 7#aj ,c7 rise 9 cann] temp]atures increases ! de/ruction ( bact]ia t5fold4 ,at ! same "t1 *emical *anges t affect color1 flavor1 texture & nutri5ts ( ! food are only d\bl$4 ,?is means t = e #ah ,f 7#aj ,c7 increase 9 cann+ temp]ature1 bact]ia are de/roy$ five times fa/] ?an are vitam9s1 flavor1 color & texture4 ,accord+ly1 9 contra/ to boil+ wat] cann+1 heat /]iliz+ 9 a pressure cann] at #bdj ,f 7#aaf ,c7 7#aj p4s4i47 de/roys bact]ia ab\t #ag times fa/] ?an *emical *anges are effect$1 acc\nt+ = bett] nutri5t & quality ret5tion ( pressure cann$ l[-acid foods4 ,be cauti\s ab\t int]pret+ ?is z an advantage 9 pressure /]iliz+ acid foods4 ,?is te*nique c increase quality & nutri5t losses because ( ! total "t ! j>s ( food w be ne> or above boil+ wat] temp]ature4 ,= example1 ) tomatoes x takes ab\t #e m9utes until /eam beg9s to escape1 #aj m9utes to exhau/ ! air1 ab\t #e m9utes to build up pressure1 #e m9utes = heat /]iliz+ at #bdj ,f 7#aaf ,c7 & #cj to #de m9utes cool+ be=e op5+ ! cann]4 ,t adds up to ab\t #ee to #hj m9utes at temp]atures ne> or above #bab ,f 7#ajj ,c71 z comp>$ to ! recomm5d$ #ce m9utes = heat /]iliz+ 9 a boil+ wat] cann]4 ,assum+ ! av]age product temp]ature is elevat$ above #bab ,f 7#ajj ,c7 ab\t half ( ?is total "t1 ! loss 9 quality c\ld be at lea/ d\bl$4 ,prop]ly manag$ heat /]ilization has a great deal to d ) ! quality ( cann$ food4 ,if ! temp]ature is too high or ! "t ( /]ilization too long1 ! result is a product ) poor color1 s(t texture1 & less flavor4 ,tomatoes cann$ 9 ! pressure cann] are an example4 ,aft] heat /]ilization1 a quality cann$ food w h liquid cov]+ ! solid food 9 ! j>4 ,! lid mu/ all[ air1 b n liquid1 to escape dur+ heat /]ilization4 ,a l[ liquid level 9 ! j> may indicate ! lid did n function prop]ly1 pressure 0 all[$ to fluctuate 9 ! pressure cann]1 or ! cann] wasn't cool$ completely be=e op5+1 or raw pack 0 us$4 ,foods n cov]$ ) liquid w h poor] quality4 ,j>s mu/ be air-cool$ naturally aft] heat /]ilization to ma9ta9 quality z well z = safety4 ,delay$ cool+ 9 tightly enclos$ areas1 su* z c>dbo>d c>tons1 w decrease quality ( ! product4 ,/orage conditions are vital to quality ( cann$ foods4 ,if /or$ 9 a light1 r ?an a d>k place1 light-s5sitive colors w d>k5 gradually4 ,"s colors1 su* z c>ot5oids 9 tomatoes & c>rots w gradually fade ) prolong$ /orage4 ,/orage temp]atures betwe5 #dj to #ej ,f 7#d4e to #aj ,c71 if ! spot is dry1 are be/ = quality ret5tion4 ,quality losses are increas$ :5 cann$ foods are /or$ at high] temp]atures4 ,= example1 ab\t a ?ird ( ! vitam9 ,c is lo/ if foods are /or$ a ye> at temp]atures ( #hj ,f 7#bf ,c7 or high]4 ,/orage temp]atures betwe5 #ej to #gj ,f 7#aj to #ba ,c7 are acceptable4 ,prop]ly cann$ & /or$ foods %\ld be safe to eat = m ?an two ye>s4 ,h[ev]1 = top quality1 x is be/ to c only ! am\nt to be us$ 9 "o ye>4 ,top quality home cann$ foods h ri*1 jewel-l colors1 *>act]i/ic ( ! food cann$4 ,colors are ^? ( well-prep>$ foods ready to be s]v$1 r ?an fre% uncook$ foods or ov]-cook$ foods4 ,light-color$ foods %\ld reta9 _! color ) no signs ( d>k5+ at tops ( j>s4 ,fruits %\ld look nei!r "u-ripe & h>d1 nor ov]-ripe & mu%y4 ,vegetables ought to look "y & t5d]1 r ?an old & />*y4 ,vegetables & fruits %\ld be free ( /ems1 cores1 se$s1 or pieces ( sk91 & be ( uni=m size1 %ape & color4 ,freez+ ,freez+1 l cann+1 does n improve food quality4 ,top quality fre% fruits & vegetables are ess5tial = premium froz5 products4 ,quality factors include a suitable v>iety = freez+1 optimum maturity1 & fre%ness ( ! product4 ,ev5 ) high quality1 fre% produce1 x is imp]ative to freeze foods on ! day :5 !y are at _! peak ( maturity or rip5ess = eat+ fre%4 ,selection1 sort+ & trimm+ ( produce & ! quality control /eps z relat$ to color1 flavor1 & nutri5t ret5tion describ$ = cann+ high quality fruits & vegetables apply equally to pres]vation by freez+4 ,h[ev]1 mo/ vegetables mu/ be blan*$ be=e packag+ & freez+ to prev5t sl[ b accumulat+ effects ( enzyme activity & autoxidation4 ,^! effects1 if n prev5t$1 w cause discoloration1 oxidiz$ flavors 7sometimes describ$ z ta/+ grassy or hay-l71 & increas$ loss ( vitam9s1 especially ,a & ,c4 ,prop] blan*+ recomm5dations are conta9$ 9 ! ,,usda ,home & ,g>d5 ,bullet9 ,no4 #aj1 ,home ,freez+ ( ,fruits & ,vegetables4 ,! quality ( packag+ mat]ials us$ is reflect$ 9 ov]all quality ( ! froz5 product4 ,packag+ mat]ials mu/ be moi/ure-vapor-pro(4 ,?is means !re is no transf] ( liquids or vapors f ! inside to ! outside1 or f ! outside to ! inside ( ! froz5 packages4 ,9 addition1 fruits & vegetables mu/ be packag$ 9 conta9]s ) z little air inside z possible4 ,air left inside w oxidize ! food1 caus+ det]ioration ( color1 flavor & nutri5ts4 ,prop] seal+ is ess5tial = packag+ quality froz5 foods4 ,if ! seal itself is n moi/ure-vapor-pro(1 x becomes ! weake/ "p ( ! package & poor] quality results4 ,adequate label+ helps assure t ea* package ( food is us$ :ile at top quality4 ,packages kept too long w be ( poor quality4 ,ev5 ) ! f9e/ produce & use ( ! be/ prep>ation & packag+ proc$ures1 ret5tion ( quality 9 froz5 food is affect$ by h[ quickly food is froz51 ! temp]ature ( food /or$ 9 ! freez]1 & h[ long x is froz5 be=e eat+4 ,= top quality1 avoid freez+ p] day1 m ?an two p\nds ( fre% packag$ food p] cubic foot capacity ( y\r home freez]4 ,food packages to be froz5 %\ld be spread "o package deep ov] ! bottom or o!r areas designat$ by y\r freez] manufactur]4 ,! freez] %\ld be regulat$ to a uni=m temp]ature betwe5 #j ,f 7-#ah ,c7 & m9us #e ,f 7-#ba ,c74 ,a freez] temp]ature fluctuation ( m ?an #e ,f %\ld be avoid$ if possible4 ,freez+ too sl[ly1 temp]atures above #j ,f1 & temp]ature fluctuations 9 freez]s increase ! ice cry/al size 9 froz5 food1 l[] ! quality & %ort5 ! %elf life ( food4 ,froz5 foods %\ld be us$ accord+ to ! guidel9es 9 ! #aigd ,ye>book ( ,agriculture1 ,%opp]s ,guide4 ,quality froz5 fruits & vegetables %\ld h ! natural color1 texture & flavor ( ! individual food4 ,!re %\ld be a m9imum ( ice cry/als inside ! package & no sign ( freez] burn4 ,froz5 foods %\ld be high] 9 ascorbic acid & ?iam9 ?an cann$ foods4 ,vitam9 ,c1 includ+ t lea*$ into ! juices1 approa*es #ij p]c5t ( ! value ( raw fruits4 ,dry+ ,quality fruits & vegetables c be sun-dri$ or dri$ inside us+ an ov5 or a food dehydrator4 ,z ) o!r me?ods ( pres]vation1 quality ( ! f9al product w dep5d greatly on quality ( ! fre% food be+ dri$4 ,dry+ does n improve ! quality ( any food4 ,a top quality dri$ product reflects suitable pre-treatm5t be=e dry+1 & adequate dry+ "u prop] conditions4 ,also1 appropriate /orage aft] dry+ is vital to keep moi/ure f re-ent]+ ! dri$ product4 ,fruits may be dri$ m easily ?an vegetables1 because ( _! high sug> cont5t & s9ce n z mu* moi/ure mu/ be remov$ to get a quality product4 ,:5 prop]ly dri$1 fruits %\ld be lea!ry & pliable1 & h a color *>act]i/ic ( ! fruit4 ,excessive d>k5+ indicates a less desirable1 poor] quality product4 ,vegetables mu/ be dri$ until !y are brittle4 ,! color %\ld be *>act]i/ic ( ! vegetable & n excessively d>k4 ,to sum up1 nutri5t cont5t ( foods dep5ds on natural diff]5ces1 control ( det]ioration1 & h&l+ te*niques ( food prep>ation z well z pres]vation4 ,!re=e1 ov]all nutri5t cont5t ( a specific fruit or vegetable1 :e!r fre% or pres]v$1 may be ab\t ! same4 ,top quality1 g>d5 fre% foods1 s]v$ 9 season1 provide ! greate/ satisfaction :5 s]v$ fre% z table-ready food4 ,individual pref]5ces = m>ket fre%1 froz5 cann$1 or dri$ food w diff]4 ,s9ce nutri5t cont5t is ne>ly ! same1 ! *oice is up to ! consum]4 ,ev5 m important is ! *oice ( vegetables & fruits = a good diet4 ,= ,fur!r ,read+3 ,food editors ( ,f>m ,j\rnal1 ,h[ to ,dry ,fruits & ,vegetables at ,home1 ,c\ntryside ,press & ,d\bl$ay ,company 7,dolph9 ,books71 #aige4 #b4ie4 ,hamilton1 ,l\ise ,w41 ,kuhn1 ,g]ald ,d41 ,rugh1 ,k>5 ,a41 ) ! food editors ( ,f>m ,j\rnal1 ,home ,cann+--,! ,la/ ,^w1 ,c\ntryside ,press & ,d\bl$ay ,company 7,dolph9 ,books71 #aigf4 #b4ie4 ,,u4 ,dep>tm5t ( ,agriculture1 ,home ,cann+ ( ,fruits & ,vegetables1 ,h,g ,bul4 ,no4 #h1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #de4 ,u4,s4 ,dep>tm5t ( ,agriculture1 ,home ,freez+ ( ,fruits & ,vegetables1 ,h,g ,bul4 ,no4 #aj1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #ge4 ,economics ( ,home ,food ,pres]vation1 or ,is ,d-,x-,y\rself ,back to ,/ay8 by ,ru? ,n4 ,klipp/e9#c ,back-to-basics may turn out to be ! !me song ( ! #aigj's z "s ( ! simple activities ( ! pa/ are r$iscov]$ & practic$4 ,d-x-y\rself is 94 ,n[h]e is ! tr5d m app>5t ?an 9 ! area ( home production & pres]vation ( ! family food supply4 ,t5 ye>s ago no "o w\ld h dream$ ! l[ly cann+ j> lid w\ld be ! subject ( ,f$]al he>+s4 ,no "o w\ld h believ$ t an e/imat$ "o 9 f\r ,u4,s4 families w\ld be rais+ & pres]v+ a portion ( _! food supply4 ,:at motivates p to return to home food production & pres]vation8 ,are _! expectations reali/ic8 ,h[ ext5sive is _! g>d5+8 ,w !y cont9ue a second ye>8 ,d !y pres]ve any ( _! crop8 ,^! 7 among ! que/ions pos$ by ,/uhlmill]1 ,h[ & ,/one ( ,cornell ,univ]sity 9 #aige to a gr\p ( g>d5]s 9 five up/ate ,new ,york c\nties4 ,:5 ask$ :e!r !y g>d5$ to save money1 to h bett] quality food or j = a hobby or recreation1 ?ree-f\r?s ( ! #b1hjj :o repli$ hop$ to save money1 #ed p]c5t consid]$ g>d5+ a hobby1 :ile only #df p]c5t g>d5$ = fre%] food4 ,mo/ said !y pres]v$ at lea/ "s ( ! food !y grew4 ,if ?is /udy is indicative ( ! c\ntry z a :ole1 x is important to reali/ically assess :e!r home food production & pres]vation c save sub/antial am\nts ( money & :e!r ! satisfaction ga9$ w>rants ! co/ ( "t & en]gy exp5d$4 ,! actual co/s ( home food pres]vation1 = example1 %\ld be consid]$4 ,! co/ ( home gr[n food %\ld be comp>$ to ! co/ ( simil> food pur*as$ = pres]vation 9 quantities at local f>ms or m>kets4 ,! quality ( ! home pres]v$ items %\ld be reali/ically analyz$ aga9/ readily available comm]cially pres]v$ food4 ,!re is no su* ?+ z free food4 ,someone1 some:]e1 has to pay = x 9 "t1 en]gy1 "k-h[1 & at lea/ "s outlay ( doll>s4 ,home production 9 am\nts ne$$ = food pres]vation requires a longtime commitm5t ( family res\rces4 ,beg9n]s %\ld realize t reali/ic goals & reasonable skills 9 ! field & kit*5 are ess5tial to make home pres]vation pay (f4 ,!re are no g5]al /ati/ics cit+ ! av]age doll>-co/ ne$$ to gr[ a giv5 am\nt ( fre% produce 9 a home g>d54 ,conditions betwe5 individual g>d5s1 wea!r1 soil type1 skill ( op]ator1 & geographic areas v>y too mu* = valid comp>isons4 ,ext5sion speciali/s at ,mi*igan ,/ate ,univ]sity1 h[ev]1 h comput$ ! actual co/ ( rais+ tomatoes "u home g>d5+ conditions 9 ,ea/ ,lans+1 ,mi*4 ,!y f\nd x co/s #ab to gr[ ! am\nt ( tomatoes 7#b to #c p\nds7 ne$$ = "o qu>t1 cann$4 ,a simil> co/ analysis = gre5 beans %[$ t beans co/ #cj = ! am\nt ne$$ = a qu>t4 ,only ! exp5dable co/--se$1 f]tiliz]1 pe/icides & wat]--0 consid]$4 ,add+ ! exp5se = ne$$ tools1 hoses & o!r capital items rais$ ! co/ ano!r #cc a qu>t if ! co/ 7 absorb$ 9 "o season or #b if amortiz$ ov] a #bj-ye> p]iod4 ,un=tunately1 ! fir/-ye> g>d5] w f9d t ! outlay = tools mu/ be sp5t ! fir/ ye> s t return = ! inve/m5t requires a commitm5t to g>d5+ ov] _m ye>s4 ,additional exp5ses are necess>y if ! b\nty is to be pres]v$ at home4 ,equipm5t = pres]v+ tomatoes is m9imal b equipm5t = cann+ vegetables & = freez+ may be co/ly4 ,homemak]s ne$+ to inve/ 9 cann]s1 a pressure cann]1 & home freez] w f9d t ! doll> co/ p] package ( food pres]v$ dur+ ! fir/ ye>s ( pres]vation may be high] ?an ! co/ ( comp>able food at ! corn] sup]m>ket4 ,! co/s ( cann+ pea*es1 tomatoes & gre5 beans 9 up/ate ,new ,york 7 calculat$ by ! au?or 9 #aige & updat$ = price *anges 9 #aigf us+ a numb] ( diff]5t co/ v>iables4 ,%e f\nd t ^? :o cann$ tomatoes c\ld realize sub/antial sav+s1 :ile ! co/ ( pur*as+ pea*es & pres]v+ !m at home approximat$ ! co/ ( ! comm]cially cann$ pea*4 ,det]m9ations ( ! true co/ ( froz5 food mu/ consid] ! initial co/ ( ! freez] plus ! co/ ( op]ation & repair4 ,conta9]s1 pla/ic bags & boxes1 or foil are additional co/s4 ,evelyn ,johnson 9 h] ,outlook ,talk ( #aige quot$ /aff at ,virg9ia ,polyte*nic ,in/itute & ,cornell ,univ]sity z report+ a co/ ( #bj to #bd p] p\nd ( food froz5 j = ! conv5i5ce ( freez+ & /or+ food at home4 ,add to ?is ! price ( ! food be+ froz5 = ! correct co/ ( home-pres]v$ froz5 food4 ,freez+ is probably ! mo/ satisfactory me?od ( home food pres]vation1 ! mo/ v]satile & ! easie/ to d4 ,b = all except ! v be/ manag]s :o use ! freez] int5sively1 ! home freez] is m a conv5i5ce ?an a money sav]4 ,illu/ration3 ,ne$$ equipm5t = home cann+4 ,left1 wat] ba? cann]1 & "r1 pressure cann]4 ,"t1 ,en]gy ,co/s ,rais+ a g>d5 takes "t ov] a significant numb] ( mon?s4 ,z a hobby = table use1 g>d5+ c be a real pleasure4 ,skillful p]sons ) ! "r tools & "k-h[ c h&le a g>d5 ( ! size ne$$ = home food pres]vation ) a few h\rs ( "w a week1 once ! plants are well e/abli%$4 ,novices c expect to sp5d a significantly great] am\nt ( "t p] week dur+ ! f\r or five mon? gr[+ season 9 nor!rn areas & ev5 m 9 areas ) long] gr[+ seasons4 ,! au?or1 an exp]i5c$ g>d5]1 kept records ( ! h\rs sp5t cultivat+ & h>ve/+ a #bj by #dj-;foot g>d51 plant$ prim>ily = fre% consumption4 ,only ?ree foods--tomatoes1 gre5 beans & cucumb]s--7 rais$ 9 am\nts suffici5t = a limit$ am\nt ( home pres]vation4 ,ov] #dj p]son-h\rs 7 requir$4 ,! actual groc]y /ore value ( ! g>d5 food consum$ by ! family ( ?ree 0 #de4 ,food giv5 z gifts & pres]v$ rais$ ! doll> value to #ge4 ,g>d5+ (t5 helps /ret* ca% income1 b ! doll> return is l[ = h\rs ( ef=t4 ,& poor wea!r may cause crop failures & small yields1 reg>dless ( ef=t4 ,food pres]vation also is "t-consum+4 ,satisfactions4 ,:y g>d5 or pres]ve food at home8 ,mo/ g>d5]s w cite a numb] ( reasons3 --,! be/ ( good fre% food ) no unkn[n additives or +r$i5ts --,heal?y ex]cise --,family pleasure work+ toge!r t[>d a goal --,! joy ( giv+ --,! *all5ge ( gr[+ a se$ into edible food --,pre/ige ,co/ ( ,home ,food ,pres]vation ,en]gy ,me?od ,"t ,fuel ,human ,doll> ,quality ef=t co/ f satisfaction kit*5 to table ,freez+ ,m9imal ,high ,l[ ,v high ,v high l[ ,cann+ ,mod]ate ,mod]ate ,high ,mod]ate ,mod]ate to high ,dry+ ,high ,mod]ate ,mod]ate ,mod]ate ,high to high to high 7specialty items7 ,l[1 if only me?od available ,pickl+ ,high ,l[ ,mod]ate ,dep5ds ,high ^u type *os5 ,/orage ,l[ to ,l[ ,mod]ate ,l[ ,mod]ate to 7,unprocess$7 mod]ate 7,*eck+_/ high cull+7 ,a,"s 7su* z quick dill pickles7 are quick to make1 take little ef=t1 & use inexp5sive +r$i5ts4 ,o!rs require prolong$ br9+ ov] sev]al days' "t plus exp5sive sug> & o!r +r$i5ts4 ,!re is no "o "r answ] to ! "q1 ,does x pay to raise & pres]ve my own food8 ,x dep5ds ^u y\r p]sonal goals4 ,y may n save a significant numb] ( doll>s4 ,y w "w h>d4 ,& y probably w exp]i5ce "o ( ! mo/ excit+ activities possible--rais+ at lea/ "s ( ! food y\r family uses4 ,we grew x are heady words :i* br+ p back to home food production & pres]vation ye> aft] ye>4 ,beg9n]'s ,guide to ,home ,cann+ by ,frances ,reasonov]#d ,cann+ is probably ! mo/ economical & practical me?od ( pres]v+ food at home4 ,among o!r ?+s x is a way to save food t o!rwise might be wa/$4 ,co/ ( home cann+ dep5ds on ! k9ds & s\rces ( food cann$ z well z ! process+ me?ods1 conta9]s1 & equipm5t us$4 ,o!r co/ factors--labor1 en]gy1 wat] & add$ +r$i5ts--make exact co/ figures impossible to apply g5]ally1 b /udies are report+ av]ages t %[ cann+ to be economical4 ,! wise homemak] w c only ! am\nt to be us$ )9 a ye>4 ,food held long] w be safe to eat if x has a good seal & no signs ( spoilage1 b !re may be nutri5t or quality loss1 especially if /or$ at temp]atures above #gj ,f4 ,z a beg9n] cann] y ne$ to "k some?+ ab\t micro-organisms1 includ+ yea/s1 molds & bact]ia1 on ! food1 9 wat]1 air & soil1 z causes ( spoilage 9 foods4 ,kn[+ ab\t ^! m9ute =ms ( life1 :i* are s abundant ev]y:]e1 w help make ! "w saf] z well z m int]e/+4 ,9 addition to ! action ( ^! m9ute organisms1 ! spoil+ ( fruits & vegetables is ha/5$ by natural *anges 9 color1 flavor & texture ( ! food4 ,^! *anges result f ! action ( enzymes or micro-organisms f\nd 9 nature :i* break d[n & decompose food/uffs4 ,bact]ia are ! mo/ s]i\s foes to combat 9 cann+ because !y are m difficult to kill by heat ?an ei!r molds or yea/s4 ,acid 9 cann$ food is express$ z p,h value4 ,foods hav+ a p,h ( #d4e or l[] are call$ high-acid foods & ^? ) a value ( #d4f or high] are t]m$ l[-acid foods4 ,s9ce few bact]ia ?rive 9 acids1 _! de/ruction is less difficult 9 fruits ?an 9 vegetables 7) ! exception ( tomatoes74 ,botulism is a deadly poison caus$ by a tox9 f ! gr[? ( spores 7se$s7 ( ! bact]ia1 ,clo/ridium botul9um4 ,^! spores w produce a deadly tox9 9 l[-acid foods 9 ! abs5ce ( air 7oxyg57 inside a seal$ j>4 ,!re=e1 ! spores mu/ be de/roy$ by process+ "u pressure at #bdj ,f4 ,! l5g? ( "t has be5 det]m9$ by sci5ti/s = ea* individual food4 ,clo/ridium botul9um w n gr[ 9 foods ) a p,h ( #d4e or l[]1 s high-acid foods may be process$ safely 9 boil+ wat] at #bab ,f4 ,l[ & ,high ,acid ,foods ,l[-acid vegetables ,asp>agus ,beans--snap or %ell$ ,beets ,c>rots ,corn ,potatoes ,pumpk9 ,squa% ,sweet potatoes ,high-acid fruits & vegetables ,apples ,apricots ,b]ries ,*]ries ,grapefruit ,pea*es ,p9eapple ,rhub>b ,tomatoes ,yea/s1 mold & non-spore =m+ bact]ia are readily controll$ by process+ at #bab ,f4 ,mo/ cann+ equipm5t & supplies may be pur*as$ at h>dw>e /ores1 h\sew>es dep>tm5ts1 & f mail ord] companies4 ,j>s & lids are available 9 _m retail /ores4 ,cann+ ,j>s ,select /&>d cann+ j>s made ( temp]$ glass t c )/& high temp]atures4 ,! manufactur]'s "n or symbol 9 glass w id5tify ! product4 ,) c>eful h&l+1 j>s la/ an av]age ( ab\t #aj ye>s4 ,avoid us+ antique j>s because !re c be hair-l9e cracks n visible to ! eye1 caus+ j>s to break4 ,use cann+ j>s 9 sizes suitable = ! product cann$ & y\r family's ne$s4 ,cann+ j>s g5]ally are sold 9 half-p9t1 p9t & qu>t sizes ) wide & n>r[ m\?s4 ,l>ge-m\? j>s are conv5i5t = pack+ su* foods z :ole tomatoes & pea* halves4 ,qu>t j>s are conv5i5t = vegetables & fruits :]e y\r family has f\r or m memb]s4 ,exam9e ! seal+ edge ( j>s = nicks1 cracks1 or %>p edges t w\ld prev5t a seal4 ,disc>d any ) ^! imp]fections4 ,"o-trip j>s f pur*as$ cann$ foods %\ld n be us$ because !y g5]ally are n temp]$ to )/& ! high heat requir$ = home cann+1 & may break :5 subject$ to ! heat4 ,tops ( ^! j>s may n fit /&>d cann+ lids1 ?us prev5t+ a good seal4 ,illu/ration3 ,home cann+ equipm5t4 ,closures--j> lids & r+s come ) new cann+ j>s4 ,! seal+ comp\nd ( lids recomm5d$ = "o use only w n hold a seal effectively aft] ! fir/ use4 ,select lids appropriate = ! j>s be+ us$4 ,y may f9d ! two-piece units 7flat lid ) seal+ composition & r+71 "o-piece lids1 or flats ) sep>ate gaskets made ( metal or pla/ic4 ,always foll[ ! in/ructions = pretreatm5t z indicat$ on ! box or conta9] by ! manufactur]4 ,if no "n is indicat$ on ! lid1 use a black wax m>k+ p5cil or crayon & m>k ! id5tity on ea* lid4 ,if !re are problems1 contact ! manufactur] ^: "n & address is on ! box or conta9]4 ,screw r+ b&s may be reus$ if kept clean & dry 9 a protective conta9] ) a tight-fitt+ lid4 ,nev] use b&s ) ru/1 or pri$ up or b5t edges4 ,if y h extra lids1 /ore !m protect$ 9 a dry1 cool place4 ,"o-piece z9c caps l9$ ) :ite porcela91 ) rubb] r+s1 may be us$4 ,! caps may be reus$ if !y h n crack$1 spread or b5t at ! edges & are clean1 l new4 ,! rubb] r+s are effective only once because !y t5d to dry & det]iorate ) age1 (t5 become por\s1 & sometimes crack4 ,if y h j>s ) bail wire clamps1 sometimes call$ lightn+-type j>s1 be sure !y are n 9 ! antique class4 ,lids = ^! j>s are all glass1 & rubb] r+s are us$ betwe5 ! j> & lid = seal+4 ,a wire clamp holds ! lid 9 place dur+ process+2 aft] process+1 ! %ort spr+ wire ( ! clamp is snapp$ d[n to complete ! seal4 ,a boil+ wat] ba? cann] is ne$$ = process+ high-acid foods1 su* z fruits1 tomatoes1 tomato & fruit juice1 & pickles4 ,wat] ba? cann]s 9 sev]al sizes are available on ! m>ket4 ,! conta9] mu/ be deep en\gh = a rack to hold ! j>s (f ! bottom ( ! cann]4 ,! dep? all[s wat] to be ov] ! j>s ( food by at lea/ #a to #b in*es4 ,keep #a to #b in*es ( space above ! wat] to all[ = boil+2 ?is prev5ts wat] f boil+ ov]4 ,! cann] mu/ h a tight-fitt+ lid4 ,or y c use a l>ge kettle ) a tight-fitt+ lid1 & a wood5 or wire rack to hold j>s (f ! bottom4 ,!re %\ld be free circulation ( wat] to e "p ( ! surface ( ! j> & lid4 ,if y are go+ to buy a wat] ba? cann]1 *eck ! height1 & ! lid to be sure x is tight-fitt+4 ,! rack pref]ably %\ld h divid]s s j>s w n t\* ea* o!r or fall aga9/ ! sides ( ! cann] or ea* o!r dur+ process+4 ,a /eam pressure cann] is absolutely ess5tial 9 cann+ l[-acid foods1 su* z vegetables1 & insures ! de/ruction ( spoilage micro-organisms4 ,t5 p\nds pressure is us$ = process+ food 9 /&>d cann+ j>s at sea level4 ,?is pressure corresponds to #bdj ,f4 ,! /eam pressure cann] is made ( heavy metal t )/&s high pressure develop$ by /eam4 ,x consi/s ( a kettle ) a tight-fitt+ lid equipp$ ) an accurate weight or dial gage to regi/] ! p\nds ( pressure 9 ! cann]4 ,! lid mu/ lock or seal to prev5t escape ( /eam4 ,! cann] mu/ h a safety valve1 petcock or /eam v5t t c be op5$ or clos$ to p]mit exhau/+ 7v5t+71 & a pressure gage4 ,x mu/ h a rack to hold j>s at lea/ in* f ! bottom ( ! cann]4 ,a dial gage indicates pressure on a numb]$ in/rum5t4 ,a weight$ gage has no dial1 b automatically limits pressure ) weights preset = #e1 #aj1 & #ae p\nds pressure4 ,illu/ration3 ,scald+ tomatoes 9 a blan*]4 ,! pressure is adju/$ = high altitude4 ,= in=mation on cann+ at altitudes above sea level1 see ! lat] *apt] by ,c>ole ,davis4 ,to insure ! cann]'s prop] work+ condition1 *eck ! dial gage = accuracy ea* ye>--or if a cann] or lid has be5 r\ghly h&l$ or dropp$1 ! dial gage glass brok51 or any p>ts are ru/y4 ,! manufactur] or y\r c\nty ,ext5sion (fice c give in=mation on te/+ availability4 ,/udy & foll[ ! manufactur]'s directions = us+ y\r pressure cann]4 ,run ?r\gh ! process ( op]at+ ! pressure cann] on y\r range 9 a trial run be=e y get into ! cann+ season1 to be sure ev]y?+ is work+ prop]ly4 ,make a note ( ! dial sett+ ( ! range if y use an electric range = hold+ pressure /eady4 ,try+ to use a pressure cann] obta9$ f g>age1 rummage1 or auction sales or h&$ d[n to y f someone's attic may prove dang]\s4 ,y may n h any idea z to ! c>e1 h&l+1 or /orage ( ! cann]4 ,a manufactur] manual on c>e1 use & replaceable p>ts usually is n available4 ,old-old cann]s did n h complete in=mation--manufactur]'s "n1 address or model numb]--on ! appliance4 ,g5]al kit*5 equipm5t is helpful 9 any ne$$ wa%+1 peel+1 cor+ & slic+ 9 ! prep>ation ( fruits & vegetables4 ,examples are1 a vegetable bru% = clean+ vegetables1 a blan*] or wire basket = scald+ fruits & vegetables su* z tomatoes & pea*es to loos5 sk9s = peel+1 & a col&] = wa%+ delicate fruits su* z b]ries4 ,a food mill is h&y = mak+ purees & /ra9+ fruits = mak+ juices1 & a /ra9] = /ra9+ juice4 ,a long h&l$ =k or pla/ic spatula aids 9 fitt+ & pack+ food & remov+ air bubbles4 ,a wide-m\? funnel is v conv5i5t = fill+ j>s1 & a j> lift] helps y avoid burns 9 h&l+ hot j>s4 ,use an automatic tim] to "t process+ accurately4 ,! numb] ( p9ts ( pres]v$ food y w get f a giv5 quantity ( fre% food dep5ds on ! quality1 v>iety1 & maturity ( ! fruit or vegetable2 on ! size ( ! pieces1 & on ! pack+ me?od us$4 ,selection ( good s\nd fruits & vegetables is ( p>am\nt importance4 ,! quality ( cann$ fruits & vegetables w be no bett] ?an quality ( ! raw food us$4 ,= be/ flavor ret5tion1 pres]ve only ^? vegetables t are "y1 t5d]1 & fre%ly ga!r$4 ,"w ,fa/ ,all /eps1 f beg9n+ to end1 ( any lot ( cann+ %\ld be c>ri$ ?r\gh z rapidly z possible4 ,a good slogan is two h\rs f h>ve/ to conta9]4 ,"w fa/ ) small am\nts ( food at a "t1 especially vegetables ) high />* cont5t su* z corn & peas :i* lose quality rapidly4 ,any delay w result 9 loss ( flavor & nutritive value4 ,sort+ & grad+ %\ld be done v c>efully1 accord+ to size & degree ( maturity & rip5ess4 ,use only uni=mly well-rip5$ products4 ,disc>d all defective products & use toge!r ^? ( ! same size4 ,dirt 9 se$s1 bits ( food1 or sirup conta9s bact]ia t is h>de/ to kill1 & enc\rages yea/s & molds to gr[ on ! out] surfaces4 ,wa% fruits & vegetables ?or\ghly be=e cann+4 ,scald+1 peel+ & cor+--"s fruits1 su* z pea*es & tomatoes1 are scald$ 9 ord] to peel !m smoo?ly4 ,foll[ up-to-date recomm5dations1 available 9 ,u4,s4 ,dep>tm5t ( ,agriculture or ,ext5sion publications1 = detail$ proc$ures 9 prep>+ fruits & vegetables = cann+4 ,pack+ ,me?ods ,y c pack food hot or raw 9 j>s4 ,hot-pack$ food is heat$ ?or\ghly be=e x is pack$ into j>s4 ,raw-pack$ food is plac$ raw 9 j>s4 ,wat]y & s(t foods su* z tomatoes are press$ g5tly to make _! own juice4 ,air1 a poor conductor ( heat1 %\ld be remov$ f ! j>4 ,remove air bubbles by g5tly mov+ ! blade ( a pla/ic spatula or pla/ic knife ar\nd ! j>--be+ c>eful t ! food is n brok54 ,add m boil+ liquid if necess>y to get a prop] fill4 ,:5 fill+ j>s1 y w f9d ! j>-fill+ funnel easy to manage4 ,?is makes x possible to avoid spills ( se$s1 bits ( food1 or sirup t c\ld prev5t seal+4 ,b ev5 :5 us+ a funnel y /ill ne$ to wipe ! j> rim4 ,illu/ration3 ,heat+ beans ?or\ghly be=e plac+ !m 9 j>s4 ,"h1 cut beans are cov]$ ) wat] to be foll[$ by five m9utes ( boil+4 ,prep>e ! lids & seal+ ( j> accord+ to ! manufactur]'s directions4 ,:5 us+ a flat metal lid1 place ! composition side on ! rim ( ! j>4 ,add ! r+ b& & screw x d[n until firm1 b n h>d en\gh to cut ?r\gh ! seal+ comp\nd4 ,! lid w h en\gh give to let air escape dur+ process+4 ,?is is call$ v5t+ & means heat+ to remove air f j>s4 ,:5 us+ porcela9-l9$ z9c caps1 fit ! wet rubb] r+ on ! j> %\ld]1 b d n /ret* x m ?an necess>y4 ,screw ! cap firmly & turn x back in*4 ,use a j> lift] or tongs & place ! fill$ j>s on ! rack 9 ! cann]4 ,fill & place j>s 9 ! cann] "o at a "t to keep j>s z hot z possible :ile fill+ ! cann]4 ,wat] ,ba? ,be=e y beg9 prep>+ ! food1 fill ! wat] ba? cann] half full ( hot wat]4 ,?is p]mits wat] to heat :ile y prep>e ! food4 ,put a l>ge kettle or teakettle ( wat] on to boil4 ,! wat] %\ld be boil+ :5 hot-pack food is put into ! cann]4 ,place raw-pack j>s 9 wat] t is hot 7#ahj to #aij ,f71 j bel[ boil+4 ,!n br+ x to a boil aft] add+ j>s4 ,z ! rack ( j>s is l[]$ into ! wat]1 ! wat] level w rise4 ,if m wat] is ne$$ to h ! j>s completely cov]$ by #b in*es ( wat]1 add boil+ wat]4 ,prep>e only en\gh j>s ( food at "o "t to fill ! cann]4 ,"w rapidly1 all[+ z little "t z possible betwe5 fill+ & clos+ ! j>s & gett+ !m into ! cann]4 ,/>t c\nt+ process+ "t z soon z ! wat] 9 ! cann] rea*es a g5tly roll+ boil4 ,put ! lid on ! cann]4 ,set y\r tim] or clock & make a writt5 note ( />t+ "t & f9al "t4 ,keep ! wat] boil+ all dur+ ! process+ p]iod4 ,if wat] boils d[n1 add boil+ wat] suffici5t to keep x at ! requir$ height4 ,:5 p\r+ wat]1 avoid lett+ x hit tops ( ! j>s4 ,process = ! recomm5d$ l5g? ( "t4 ,d n cut process+ "t4 ,pressure ,cann] ,foll[ ! manufactur]'s directions = op]ation ( y\r pressure cann] be=e1 dur+ & foll[+ process+4 ,supplem5t ^! directions ) in=mation 9 ,u4,s4 ,dep>tm5t ( ,agriculture or ,ext5sion publications4 ,c\nt process+ "t z soon z ! pressure rea*es #aj p\nds or ! prop] pressure adju/$ = altitude4 ,be sure to hold pressure /eady4 ,at end ( ! process+ "t1 remove ! cann] f ! heat4 ,all[ ! cann] to cool until ! gage regi/]s z]o to avoid breakage ( j>s & loss ( liquid f j>s4 ,aft] a m9ute or two1 op5 ! petcock gradually & remove ! cov]4 ,if a weight$ gage is us$1 nudge ! weight slightly4 ,if no /eam escapes1 pressure is d[n4 ,tilt ! f> side ( ! lid upw>d s /eam escapes away f y\r h&s & face4 ,because food 9 ! j>s may be boil+ vigor\sly1 leave j>s 9 ! cann] ab\t five m9utes & !n remove !m4 ,aft] ,process+ ,:5 y remove hot j>s f ! cann]1 use a j> lift]1 or protect y\r h&s ) cook+ mits1 pot hold]s or canvas gloves4 ,set ! j>s upright to cool on a rack1 su* z a cake rack1 or a bread or cutt+ bo>d1 ) d\ble lay]s ( dry clo? or newspap]s b5ea? ! j>s4 ,if j>s are plac$ on a cold surface or wet clo?1 ! diff]5ce 9 temp]atures may cause ! glass to crack4 ,avoid plac+ j>s 9 a draft1 b leave two or ?ree in*es betwe5 !m s air c circulate freely4 ,avoid fur!r tight5+ ( lids t h seal+ comp\nd1 s9ce ?is usually breaks ! seal--unless ! lid manufactur] /ates x is safe to tight54 ,if y\r process+ temp]ature 0 n held /eady & liquid boil$ out 9 process+1 d n op5 ! j> to add m4 ,leave ! seal$ j> j z x is4 ,d n cov] j>s because ?is sl[s d[n cool+ & food cont9ues to cook4 ,if y h an air condition+ v5t t w direct cold air on j>s1 cov] ! v5t dur+ ?is cann+ session4 ,aft] #ab h\rs1 *eck ! seals4 ,! vacuum may cause a l\d snap ( ! two-piece vacuum seal :ile x cools1 :i* is an indicator ( an airtight seal4 ,if ! c5t] ( ! lid holds d[n :5 press$ & ! lid does n move1 x is seal$4 ,tap ! c5t] ( ! lid ) a spoon--a cle>1 r++ s\nd indicates a good seal2 a ?udd+ s\nd indicates ! possibility ( an imp]fect seal4 ,if !re is a seal+ failure1 y w ne$ to reprocess ! j>s4 ,remove ! lid1 heat ! food & liquid1 fill a clean j> & use a new lid4 ,process ! full l5g? ( "t4 ,if only a few j>s did n seal1 y may elect to refrig]ate & use ! food )9 a day or two or freeze x4 ,once ! j> is seal$1 all[ x to set until cold4 ,!n remove ! screw r+ b&1 wa% & /ore 9 a dry place = reuse4 ,= safety make a r\t9e *eck ( cann$ foods ea* mon?4 ,label & ,inv5tory ,write "n ( product & date cann$ on a gumm$ label or ! lid ( ea* j> ) a felt tip p54 ,keep a record ( food cann$1 date1 numb] ( qu>ts or p9ts1 & a place = y to *eck !m (f z y use !m4 ,?is c be y\r guide = next ye>'s pres]vation plan4 ,use food pres]v$ = ! curr5t ye>1 ready+ a /orage place = next season's g>d5 produce4 ,cann$ foods /or$ 9 a dry1 d>k1 cool temp]ature 7#gj ,f or bel[7 w reta9 good eat+ quality = a ye>4 ,home cann$ foods /or$ 9 a w>m place ne> direct sunlight1 hot pipes1 above a range or refrig]ator1 or 9 kit*5 cab9ets may lose "s eat+ quality )9 a few weeks4 ,dampness may corrode lids & cause leakage s t ! food spoils4 ,! ma9 cause ( spoilage 9 cann$ foods is improp] process+4 ,bulg+ j> lids1 or a leak1 may mean gas is pres5t & ! food spoil$4 ,be=e op5+ home cann$ foods1 wa% j>s & lids & c>efully inspect ! j>s4 ,bact]ia1 yea/s & molds %\ld h be5 de/roy$ if ! food 0 prop]ly process$4 ,:5 y op5 ! conta9]1 look = su* dang] signs z spurt+1 cl\dy or fro?y liquid1 an (f odor1 det]ioration1 or slimy texture4 ,a foamy or murky appe>ance & pat*es ( mold are visible signs ( spoilage4 ,t ord9>y look+ mold on home-cann$ food may indicate ! pres5ce ( a mu* m deadly problem3 botulism4 ,illu/ration3 ,,always label home-cann$ foods4 ,de/roy food if any ( ^! signs are obvi\s2 disc>d out ( rea* ( humans & animals4 ,! odor 9 good j>s ( food %\ld be pleasant & *>act]i/ic ( ! product4 ,d n use food :i* looks or smells bad1 or if !re is any d\bt z to its safety4 ,all l[-acid1 home-cann$ food %\ld be boil$ #aj to #bj m9utes to insure de/ruction ( botulism-caus+ tox9 = add$ safety4 ,heat+ d5atures ! tox9 s t x does n react ) ! body4 ,nev] ta/e home cann$ food be=e cook+ x4 ,successful results l>gely dep5d ^u ! accuracy ) :i* up-to-date directions are foll[$4 ,safety is be/ assur$ :5 y ex]cise special c>e z y prep>e & pack food into cann+ j>s1 fitt+ j>s ) prop]ly pretreat$ lids1 & heat+ j>s ( food to a high en\gh temp]ature = a suffici5t l5g? ( "t to kill micro-organisms t cause spoilage4 ,a ,prim] on ,home ,freez+ = ! ,beg9n] by ,*>lotte ,m4 ,dunn#e ,e homemak] kn[s t meals mu/ be plann$ to get ! mo/ out ( ! food doll> & to provide ! family ) a well-balanc$ diet4 ,! freez]1 m ?an any o!r h\sehold appliance1 c help secure ^! results4 ,! m y le>n h[ to use x 9 relation to y\r own family1 ! great] ! returns4 ,freez+ is a quick1 conv5i5t & easy way to pres]ve foods 9 ! home4 ,plan ahead to manage y\r "t & en]gy = pres]v+ food directly f h>ve/4 ,freeze limit$ am\nts at "o "t s ! "w is spread ov] sev]al days ( pick+1 r ?an squeez$ into "o long tir+ p]iod ( "t4 ,be practical ab\t :at y attempt4 ,y\r own obs]vation has taught y t "s foods spoil m quickly ?an o!rs1 s ! rate ( spe$ at :i* !y mu/ be froz5 v>ies ) _! individual temp]am5ts4 ,a good rule = home freez+ is3 two h\rs f g>d5 or or*>d to conta9]1 & ! fa/] ! bett]6 ,mo/ food t is highly p]i%able at normal temp]atures c be quick froz54 ,ev5 delicate fruits & vegetables c be froz51 ) only a few exceptions su* z tomatoes 7/ew$ tomatoes c be froz57 & ^? vegetables t lose crispness su* z radi%es1 cel]y1 cucumb]s & salad gre5s4 ,decide :at y w freeze on ! basis ( availability ( foods1 family ne$s & ta/e1 freez] space1 co/ ( freez] /orage1 & availability ( alt]nate me?ods ( /orage4 ,x is ess5tial to />t ) high quality raw mat]ial4 ,z g>d5 foods mature1 process )\t delay4 ,quality ( ! froz5 food w be only z good z ! quality ( ! food be=e freez+4 ,freeze foods at _! peak ( eat+ quality to pres]ve flavor1 texture1 & appe>ance z ne> ^? ( ! fre% product z possible4 ,d n ignore details ( ! recomm5d$ proc$ures = prep>+ foods = freez+4 ,seem+ly unimportant /eps c make ! diff]5ce betwe5 a l[ quality & a sup]ior froz5 product4 ,be=e y beg9 freez+ foods at home x's important to "k exactly :i* process to use & :at ! process is do+ to ! food4 ,micro-organisms gr[ on food1 caus+ x to spoil4 ,! common gr[?s are simple yea/s1 molds1 & bact]ia4 ,because ^! micro-organisms are ev]y:]e--9 ! air1 wat]1 soil & on all surfaces !y contact--!y naturally occur on all foods4 ,/or+ & pres]v+ foods prop]ly controls or inhibits ! gr[? ( micro-organisms1 ?us ma9ta9+ bo? quality & safety ( ! food4 ,cleanl9ess & sanit>y me?ods are z important 9 h&l+ foods = freez+ z 9 prep>+ !m = imm$iate use4 ,all foods conta9 *emical sub/ances call$ enzymes4 ,!y are ess5tial to life1 & cont9ue _! *emical activity aft] ! fruits & vegetables mature or are h>ve/$4 ,if all[$ to "w aft] a food rea*es its peak ( maturity1 enzymes de/roy ! food's physical prop]ties1 ?us *ang+ its color1 flavor & texture4 ,:5 p]i%able food is n pres]v$ by "o ( ! recomm5d$ ways1 enzymes )9 ! cells ( ! food cont9ue to live & cause spoilage4 ,:at ,freez+ ,does ,freez+ & /orage ev5 at v l[ temp]atures w n inactivate any ( ! common enzymes4 ,at #j ,f1 ! recomm5d$ temp]ature = /or+ froz5 foods1 enzymes are n inactivat$ b only sl[$ d[n4 ,9 two to ?ree mon?s !y w produce (f-odors & bad ta/e4 ,?is temp]ature only *ecks ! gr[? & reproduction ( de/ructive bact]ia4 ,! fa/] a food is prop]ly prep>$ froz51 ! soon] bo? enzymes & bact]ia are r5d]$ h>mless4 ,j ab\t e k9d ( food y or ,i w freeze conta9s moi/ure or wat]1 & ! process ( freez+ food involves ! freez+ po9t ( wat]4 ,z temp]ature ( ! surr\nd+ air goes bel[ ! freez+ po9t ( wat]1 ! wat] progressively cry/allizes out 9 ! =m ( pure ice4 ,size ( ! cry/als :i* =m is det]m9$ by ! span ( "t dur+ :i* freez+ takes place4 ,:5 ! temp]ature is l[]$ sl[ly1 ! cry/als exp& consid]ably4 ,if ! freez+ is %>p & sudd51 ! cry/als reta9 approximately ! same size z ! orig9al wat] molecules4 ,9 case y h d\bts ab\t h[ well a food w freeze1 te/ x be=e freez+ l>ge quantities4 ,to te/1 freeze ?ree or f\r packages & sample ! food a c\ple ( weeks lat]4 ,?is w %[ ! effect ( freez+ b n ! effect ( /orage4 ,"s v>ieties ( ! same k9d ( food freeze well1 o!rs d n4 ,mu* ( ! success y h ) y\r home freez] w dep5d on h[ y prep>e1 package1 wrap & seal foods4 ,protect+ froz5 food is z important z freez+ food ( high quality4 ,y w ne$ g5]al kit*5 ut5sils plus a /eel1 alum9um or enamel kettle l>ge en\gh to hold at lea/ "o gallon ( boil+ wat]1 ) a tight fitt+ cov]4 ,use a me% basket1 a /ra9]1 or l>ge squ>es ( *eeseclo? to hold "o p\nd ( vegetables 9 ! boil+ wat]4 ,/eam+ ( cut1 slic$ or gre5 leafy vegetables is recomm5d$ & w pres]ve m nutri5ts ?an wat] does4 ,y w ne$ a conta9] to hold ice wat] = quick *ill+ ( vegetables to /op cook+ action4 ,dra9 ?or\ghly 9 a col&] & turn out on absorb5t t[els4 ,x is false economy to skimp on wrapp+s & conta9]s4 ,!y %\ld protect ! food f cold air1 :i* is dry1 s z to reta9 ! moi/ure 9 foods & prev5t freeze burn & dehydration4 ,select !m accord+ to ! use !y w be put to4 ,mo/ freez] conta9]s on ! m>ket today are easy to seal1 wat]pro(1 & give satisfactory results4 ,rigid pla/ic conta9]s1 bags1 & j>s ) wide tops are favorites4 ,moi/ure- & vapor-resi/ant wraps1 :i* are exceptionally effective at exclud+ oxyg51 include heavyweight alum9um foil1 coat$ & lam9at$ pap]s1 polye?yl5e films1 s>an1 & polye/] films4 ,!y %\ld be /rong & pliable s ! wrap w adh]e readily to irregul>ly %ap$ objects1 & elim9ate z mu* air z possible to avoid fro/ accumulation inside4 ,c>eful wrapp+ is ( no avail if ! package breaks4 ,x %\ld be easily seal$1 ei!r by heatseal+ or freez] tape4 ,freez] bags are available1 & freeze-&-cook bags t )/& temp]atures f bel[ #j ,f4 to above ! boil+ po9t4 ,! freeze-&-cook bags are suitable = freez+ & reheat+ food4 ,po9ts to consid] include ! size conv5i5t = y\r use & ! co/4 ,mat]ials n moi/ure-pro( & vapor-pro(1 & ?us n suitable = packag+ foods to be froz51 are ord9>y wax$ pap]s1 c>tons f ice cream or milk1 & pla/ic c>tons f cottage *eese or gelat9 products because !y crack easily4 ,comp>e price1 durability1 %ape & reusability 9 select+ conta9]s1 keep+ 9 m9d _! conv5i5ce & ! economical use ( freez] space4 ,reta9+ ! vitam9s & o!r nutri5ts dep5ds on h[ fruits & vegetables are h&l$ be=e freez+1 on /orage temp]ature 9 ! freez]1 & on h[ y cook !m4 ,always foll[ up-to-date recomm5dations available f ! ,u4,s4 ,dep>tm5t ( ,agriculture or c\nty ,ext5sion (fice4 ,select foods ( top quality4 ,a freez] is n magic--x does n improve food4 ,its function is to pres]ve quality & food values & to prev5t spoilage4 ,*oose vegetables & fruits suitable = freez+1 & ! be/ v>ieties = freez+4 ,because gr[+ conditions & v>ieties v>y greatly across ! c\ntry1 *eck ) y\r c\nty ,ext5sion (fice to f9d out :i* v>ieties are be/ = freez+4 ,freeze fruits & vegetables :5 !y are at _! be/ = table use4 ,if possible1 freeze ^? t are rip5$ on ! tree1 v9e or bu%4 ,fruits %\ld be ripe b firm4 ,enzymatic *anges cont9ue aft] h>ve/1 l[]+ quality & nutritive value4 ,if /or$ at too w>m temp]atures1 fruits c lose vitam9 ,c1 turn br[n1 lose flavor & color1 & t\gh54 ,don't delay 9 h>ve/+ vegetables s9ce asp>agus1 corn1 peas1 snap beans1 & lima beans all det]iorate rapidly 9 ! g>d5 aft] rea*+ _! peak4 ,obs]ve cleanl9ess :ile y "w1 to avoid contam9at+ foods4 ,prep>e vegetables = freez+ by blan*+ !m 9 boil+ wat] = recomm5d$ times4 ,c\nty ,ext5sion (fices w h in=mation on specific times = v>i\s foods4 ,blan*+ vegetables is absolutely necess>y to inactivate enzymes t cause undesirable *anges 9 flavor & texture4 ,?is brief heat treatm5t r$uces ! numb] ( micro-organisms on ! food1 enhances ! gre5 color 9 vegetables su* z peas1 broccoli & sp9a*1 & displaces air trapp$ 9 ! tissues4 ,pack food 9 conta9]s z solidly z possible to avoid air pockets1 leav+ ! necess>y head space = expansion4 ,press out z mu* air z possible1 ) y\r h&s or by us+ a freez] pump4 ,!n seal ! pla/ic bags by twi/+ ! op5 end1 fold+ x ov]4 ,freez] rubb] b&s1 twi/-seals1 or freez] tape are satisfactory = seal+ bags4 ,label packages cle>ly & c>efully ) "n ( product1 date :5 froz51 numb] ( s]v+s or p\ndage1 & any in=mation t w help y4 ,special p5s are made = m>k+ froz5 food products4 ,or y c use a wax p5cil or crayon4 ,spe$ is important 9 prep>+ food & gett+ x into ! freez]1 s z to ma9ta9 quality4 ,put only ! am\nt ( unfroz5 foods into ! freez] at "o "t t w %>p freeze )9 #bd h\rs4 ,all[ at lea/ "o in* betwe5 packages ( unfroz5 food 9 ! freez] = circulation ( cold air4 ,leave packages 9 freez+ position = #bd h\rs be=e /ack+ !m close toge!r4 ,uni=m freez+ temp]ature & keep+ froz5 products at #j ,f or l[] w ma9ta9 quality4 ,diff]5t foods h v>y+ /orage p]iods1 s keep y\r froz5 food inv5tory *ang+4 ,use a freez] !rmomet] 9 y\r freez]4 ,*eck y\r freez] door & wall plug daily to avoid any cata/rophe4 ,a freez] c pay wond]ful divid5ds ) consid]able ?\ght & plann+ by ! homemak]4 ,pressure ,cann]s1 ,vital = ,l[-,acid ,foods by ,nad9e ,=tna ,tope#f ,use ( a pressure cann] = pres]v+ l[-acid foods is n new4 ,pressure cann]s = home cann+ 7 fir/ m>ket$ 9 ! e>ly #aijj's4 ,9 #aiag1 ! ,u4 ,s4 ,dep>tm5t ( ,agriculture ann\nc$ t use ( a pressure cann] at #aj p\nds pressure 7#bdj ,f7 0 ! only safe me?od = cann+ vegetables4 ,today's recomm5dations are ess5tially ! same4 ,a temp]ature ( #bdj ,f or #aj p\nds pressure at sea level is ne$$ to kill spoilage organisms 9 a reasonable "t1 especially ! spores ( ,clo/ridium botul9um4 ,^! spores1 if n kill$1 c produce ! mo/ deadly tox9 kn[n to man4 ,! comm]cial cann+ indu/ry /r+5tly foll[s safe cann+ practices4 ,_! safety record is excell5t4 ,a ,complete ,c\rse 9 ,cann+ by ,lopez 7#aige7 says t s9ce #aibe f\r dea?s h be5 report$ f ! consumption ( m ?an #hjj billion cans ( comm]cially process$ foods4 ,! record = home cann+ is mu* worse--#dej dea?s 9 a fraction ( ! numb] ( cans4 ,unsafe practices 7 probably us$ 9 pres]v+ ! deadly home-cann$ food4 ,me?ods l op5 kettle1 ov51 & boil+ wat] ba? cann+ = l[-acid foods are n suffici5t to kill ,clo/ridium botul9um spores4 ,educators talk to _m p ev5 today :o /ill use unsafe practices because t's ! way my "m always did x1 or because !y are unfamili> ) pressure cann]s4 ,9 ?is *apt]1 ! ne$ = safe pressure cann+ proc$ures w be discuss$ along ) ! rationale = us+ c>e 9 prep>+ l[-acid foods = cann+4 ,acidity ( a p>ticul> food is ! mo/ important factor 9 det]m9+ :i* cann+ me?od %\ld be us$--pressure or boil+ wat] ba?4 ,acidity is measur$ & /at$ mu* ! same way we express l5g? or weight4 ,acidity 7p,h7 ref]s to acid /r5g?1 n ! am\nt ( acid pres5t4 ,= example1 citric acid1 an acid f\nd 9 oranges1 grapefruit1 & o!r citrus fruits1 is a weak acid comp>$ to hydro*loric acid1 a v /rong acid4 ,! measure us$ to express acid /r5g? is p,h4 ,! p,h scale runs f #a to #ad ) #g z ! neutral po9t4 ,sub/ances ) p,h bel[ #g are call$ acidic1 :ile ^? above #g are call$ basic or alkal9e foods4 ,! l[] ! p,h1 ! m acid ! food4 ,acidity or p,h ( a food affects ! l5g? ( "t x mu/ be process$ at a p>ticul> temp]ature to make x safe4 ,! m acid ! food 7! l[] ! p,h71 ! %ort] ! "t requir$ = process+4 ,almo/ all foods are acid 9 nature4 ,hom9y is an example ( a food t is neutral or slightly alkal9e4 ,foods are fur!r categoriz$ z high acid or l[ acid because ! ,c4 botul9um spore w n gr[ at p,h levels ( #d4f or bel[4 ,high acid foods 7p,h #d4f or bel[7 include tomatoes & all fruits except figs4 7,see *>t74 ,^? ) a p,h above #d4f are ! l[-acid foods4 ,all vegetables except tomatoes & ^? t h be5 pickl$ or f]m5t$ are l[-acid4 ,safe process+ times h be5 e/abli%$ at #bdj ,f = l[-acid home cann$ products1 s9ce at ?is temp]ature ! process+ times are reasonably %ort & texture ( ! result+ product rema9s good4 ,! heat-resi/ant ,c4 botul9um spore has be5 kn[n to survive _m h\rs ( boil+ at #bab4 ,once food rea*es #bdj1 ! spore is kill$ :5 held = ! recomm5d$ numb] ( m9utes4 ,fruit & ,vegetable ,acidity ,high acid foods ,lemon ,juice ,cranb]ry ,sauce ,gooseb]ries ,rhub>b1 ,dill ,pickles ,blackb]ries ,applesauce1 ,/rawb]ries ,pea*es ,raspb]ries1 ,sau]kraut ,blueb]ries ,sweet ,*]ries1 ,apricot ,tomatoes ,l[ acid foods ,figs1 ,pim5tos ,pumpk9s ,cucumb]s ,turnips1 ,cabbage1 ,squa% ,p>snips1 ,beets1 ,gre5 ,beans ,sweet ,potatoes ,sp9a* ,asp>agus1 ,caulifl[] ,c>rots ,potatoes ,peas ,corn ,hold+ ( produce to be cann$ = long p]iods 9 w>m summ] temp]atures gives bact]ia ample "t to multiply into va/ numb]s1 ?us increas+ ! *ances ( spoilage4 ,= example1 "o cell c multiply into a billion cells 9 j #ae h\rs ( hold+ "u favorable conditions4 ,salt & spices add$ to l[-acid cann$ products 9 am\nts recomm5d$ d n appreciably alt] process+ "t4 ,salt may slightly l[] ! heat resi/ance ( "s micro-organisms b n en\gh to pres5t a problem if omitt$ = diet>y reasons4 ,fats & oils1 if add$1 may r$uce ! rate ( de/ruction ( bact]ial spores4 ,spores ( ,c4 botul9um h be5 kn[n to survive beyond all reasonable expectation :5 heat$ 9 oil susp5sions4 ,?us1 add+ oil or fat to a product be+ cann$ c\ld be dang]\s & is n recomm5d$4 ,! type1 consi/5cy1 & piece size ( food & h[ x is pack$ 9 ! j>s are important factors :i* affect process+ "t4 ,9 prep>+ j>s ( food = ! pressure cann]1 foll[ directions c>efully4 ,d n use j>s l>g] ?an ! directions specify4 ,det]m9+ ! safe process+ "t = a food product involves two important /eps4 ,fir/1 ! rate ( heat p5etration is measur$ by f9d+ ! spot 9 ! j> t takes ! longe/ "t to heat4 ,?is is ref]r$ to z ! cold spot4 ,times w dep5d on ! type ( food 7squa% vs tomato juice7 z well z h[ x is prep>$ 7:ole k]nel vs cream /yle corn74 ,! second /ep is done 9 a laboratory4 ,a kn[n am\nt ( "s live bact]ial spores is put into ! cold spot ( ! j> ( food4 ,^! j>s are !n heat$ & ! am\nt ( "t ne$$ to kill ! spores is det]m9$4 ,h[ ,food ,is ,heat$ ,heat is a =m ( en]gy :i* fl[s f hot to cold sub/ances4 ,?is fl[ occurs by convection1 conduction1 & radiation4 ,9 a pressure cann]1 convection & conduction are ! prim>y me?ods ( heat transf]4 ,convection heat+ occurs 9 ?9 liquids & 9 gases l air & /eam4 ,z molecules are heat$1 !y become light] & rise to ! top ( ! j>1 displac+ cool] ones t[>d ! bottom4 ,?is movem5t is visible 9 wat] t is be+ heat$ 9 a cle> glass conta9]4 ,convection heat+ occurs be/ 9 liquids l fruit & vegetable juices or bro?s4 ,^! heat rapidly & ?us h %ort] process+ times4 ,small quantities ( />* ei!r add$ or lea*$ f vegetables sl[s d[n ! convection & increases process+ "t4 ,= example1 j>s ( liquid conta9+ pieces ( gre5 beans or peas w\ld heat m sl[ly ?an apple juice because ! pieces w\ld int]f]e ) convection4 ,a tightly pack$ j> takes long] to heat ?an a loosely pack$ "o :i* all[s "s convection heat+4 ,?us x is important n to ov]-pack j>s z ?is w decrease ! rate ( heat p5etration4 ,"s types ( food heat by a comb9ation ( conduction & convection4 ,"o example is a pea* half 9 ?9 sirup4 ,! sirup heats by convection :ile ! pea* heats by conduction4 ,ano!r example is cream /yle corn4 ,initially1 ! liquid is ?9 & heats by convection4 ,z ! liquid ?ick5s1 x heats by conduction4 ,conduction occurs :5 heat is transf]r$ f "o p>ticle or sub/ance to ano!r "r next to x4 ,?is is ! sl[e/ type ( heat transf]4 ,foods t mat toge!r1 l sp9a*1 or visc\s mat]ial l ma%$ pumpk91 heat by conduction4 ,! l>g] ! pieces ( food or ! ?ick] ! puree1 ! sl[] ! heat p5etration4 ,pressure ,cann]s ,a pressure cann] is a kettle made f a mat]ial1 usually alum9um1 t is /rong en\gh to safely )/& ! pressures us$ 9 home cann+4 ,! lid is built s x c be lock$ to ! base ( ! cann]4 ,on "o type1 metal 9 ! seal+ edge is gr\nd smoo? s little or no leakage occurs betwe5 ! lid & ! base4 ,c>e %\ld be tak5 to avoid damage to ! seal+ surfaces :i* c\ld ru9 ! cann]4 ,o!r cann]s h a gasket made ( a rubb]-l sub/ance t prev5ts leakage ( /eam4 ,! gasket %\ld be wa%$ 9 hot suds1 r9s$1 & dri$ ?or\ghly aft] use4 ,all pressure cann]s include a safety plug or fuse4 ,"o type has a metal fuse t melts :5 ! temp]ature is too high4 ,if ! cann] is us$ prop]ly ! fuse %\ld nev] ne$ replac+4 ,ano!r type ( cann] has a rubb]-l safety plug4 ,c>e %\ld be tak5 to replace ! plug :5 ! rubb] gets h>d4 ,z ! rubb] h>d5s1 x takes a great] pressure = x to bl[ out4 ,"s old] type cann]s h a petcock t s]ves z a v5t & safety valve4 ,9 cann]s t h a pressure gage1 v5ts s]ve to exhau/ air f ! cann]4 ,! air is exhau/$ by v5t+ = #aj m9utes aft] /eam />ts escap+4 ,all ! air mu/ be exhau/$ be=e ! cann] is seal$ because ! /eam has mu* m heat en]gy4 ,= example1 air 9 a #bab ,f ov5 feels j w>m :ile #bab /eam f a teakettle w burn y4 ,be sure to read & foll[ ! in/ructions ) y\r cann]4 ,all cann]s %\ld h "s type ( rack 9 ! bottom4 ,a rack keeps ! j>s f t\*+ ! bottom ( ! cann] & break+4 ,x also aids 9 transf]r+ ! heat m ev5ly )9 ! cann] by p]mitt+ wat] & /eam circulation4 ,!re mu/ be en\gh wat] 9 ! cann] to provide /eam ?r\gh\t process+4 ,two qu>ts ( wat] is usually recomm5d$1 al?\gh ?is may v>y dep5d+ on size ( ! cann] & ! quantity ( j>s4 ,pressure cann]s h ei!r a dial gage1 a pressure control or a comb9ation ( ^!4 ,! dial pressure gage indicates ! pressure & correspond+ sea level temp]ature4 ,! control type cann] has a precision weight t sits on ! v5t pipe & jiggles to regulate pressure4 ,a ?ird type is a comb9ation gage & control4 ,! dial pressure gage measures /eam pressure4 ,! tube 9 ! pressure cann] gage op]ates l a ,new ,ye>'s ,eve noisemak]1 :i* is a flat pap] tube roll$ up4 ,bl[+ into ! tube causes x to become m r\nd & unroll4 ,! pressure gage works ! same way except n z dramatically4 ,! gage is made ( a p>tially flatt5$ metal tube4 ,:5 pressure is appli$1 ! tube becomes m r\nd & /raight5s slightly4 ,! ne$le po9t] moves z ! tube /raight5s4 ,! gage is calibrat$ to indicate pressure4 ,pressure is controll$ by adju/+ burn] heat to ma9ta9 ! desir$ pressure4 ,?is type ( gage %\ld be *eck$ ye>ly or aft] suspect$ damage1 su* z dropp+1 to be sure x functions prop]ly4 ,a pressure control consi/s ( a precision weight t re/s on a specially design$ v5t pipe4 ,x automatically ma9ta9s an ev5 pressure & temp]ature inside ! cann]4 ,pressure builds inside ! cann] until ! upw>d =ce 7/eam pressure times seat area7 is great] ?an ! d[nw>d =ce ( ! weight on ! seat area4 ,at ?is po9t1 ! control weight is lift$1 releas+ /eam & r$uc+ pressure1 until ! upw>d =ce equals ! weight4 ,! pressure inside aga9 increases slightly1 lifts ! weight1 & releases ! pressure4 ,! repeat$ lift+ & reseat+ or jiggl+ ( ! control weight indicates t ! pressure is be+ controll$4 ,! burn] is adju/$ s ! control jiggles at lea/ sev]al times a m9ute4 ,excessive jiggl+ w deplete ! supply ( wat] 9 ! cann]4 ,!re are two types ( pressure controls4 ,"o type is a s+le weight ) #c holes :i* fit on ! v5t pipe4 ,! diamet] at ! base ( ! hole 7seat area7 is diff]5t = ea* ( ! #c pressures--l>ge/ = #e p\nds pressure1 & smalle/ = #ae p\nds pressure4 ,! second type has #a seat area & a #c-piece weight4 ,= #e p\nds pressure1 ! small c5t] weight is us$4 ,"o additional r+ or weight is add$ = #aj p\nds pressure1 & a second r+ or weight is add$ = #ae p\nds pressure4 ,) c>e1 ! pressure control rema9s accurate ?r\gh\t ! cann]'s lifetime4 ,be sure t seat areas :]e ! weight & ! v5t pipe make contact are n damag$ or excessively worn2 ?is c\ld affect ! cann]'s p]=mance4 ,! comb9ation gage is n z common z ! o!r two types4 ,x has a slid+ pi/on :i* pu%es up on a spr+4 ,z pressure inside ! cann] increases1 ! pi/on is pu%$ up4 ,r+s on ! pi/on indicate pressure4 ,if ! heat is n regulat$ correctly1 pressure builds up to beyond #ae p\nds1 at :i* po9t ! weight is lift$ to release ! excess pressure4 ,x w jiggle audibly1 indicat+ to ! us] t ! pressure is too high4 ,?is sy/em s]ves z a gage z well z a safety device4 ,! comb9ation gage %\ld be kept clean & dry :5 n 9 use1 to prev5t corrosion4 ,x also mu/ be *eck$ ye>ly to be sure ! pi/on slides easily & indicates ! correct pressure4 ,effect ( ,altitude ,atmosph]ic pressure is l ! ?ickness ( fro/+ on a cake4 ,:]e x is ?icke/ x weighs m p] squ>e in* ?an :]e x is ?94 ,at sea level1 :]e ! atmosph]e is ! ?icke/1 x is heavi] ?an atop a m\nta94 ,z altitude increases1 atmosph]ic pressure or its weight p] squ>e in* decreases4 ,altitude affects ! boil+ po9t ( wat]4 ,:]e altitude is lea/1 at sea level1 wat] boils at #bab ,f4 ,z altitude increases ! boil+ po9t ( wat] decreases4 ,! same is true 9 a pressure cann]4 ,"u #aj p\nds pressure at sea level1 wat] boils at #bdj ,f4 ,z altitude increases1 ! temp]ature 9 a pressure cann] at #aj p\nds ( pressure is less ?an #bdj4 ,?is diff]5ce is en\gh to affect ! safety ( cann$ products at altitudes above #b1jjj feet4 ,illu/ration3 ,fr$ ,f>\t ,process+ times & pressures %\ld be adju/$ = altitude *ange4 ,process+ "t = a p>ticul> vegetable is ! "t x takes to heat ! colde/ "p ( ! j> to a temp]ature ( #bdj ,f1 & ma9ta9 x long en\gh to kill any ,c4 botul9um spores pres5t4 ,at an altitude ( #b1jjj feet1 x takes #aa p\nds ( gage pressure = wat] to boil at #bdj4 ,= ea* additional #b1jjj feet increase 9 altitude1 #a p\nd ( pressure %\ld be add$4 ,= pressure cann]s t h ! pressure control1 ! #ae p\nds pressure weight %\ld be us$ at altitudes above #b1jjj feet = cann+ l[-acid food4 ,at ! end ( process+1 pressure inside ! j>s z well z inside ! cann] is #aj p\nds4 ,! pressure inside ! cann] %\ld be all[$ to drop sl[ly4 ,if pressure inside ! cann] is releas$ too rapidly1 pressure inside ! j>s w be great en\gh to =ce ! cont5ts1 especially liquid1 out ( ! j>s4 ,?is may prev5t a j> f seal+ if a piece ( food lodges on ! top ( ! seal+ rim4 ,x may ev5 break ! j>4 ,remove ! lid f ! cann] z soon z ! pressure drops4 ,j>s %\ld !n be tak5 out & all[$ to cool to room temp]ature quickly4 ,a type ( non-toxic spoilage call$ flat s\r c occur if ! j>s are all[$ to /& 9 ! cann] = long p]iods4 ,:5 us+ ! /eam-pressure cann]1 ! pressure giv5 is = altitudes less ?an #b1jjj feet above sea level4 ,if y live 9 an area ) a high] altitude1 x is necess>y to make an adju/m5t 9 pressure4 ,see ! next *apt] = details4 ,home ,cann+ ( ,fruits & ,vegetables by ,c>ole ,davis#g ,cann+ 9 ! home is increas+ 9 popul>ity z a me?od ( food pres]vation4 ,economic consid]ations are caus+ consum]s to look = ways to /ret* _! food doll>s4 ,by hav+ _! own g>d5s & cann+ ! h>ve/$ produce1 !y (t5 c save money4 ,eat+ quality ( home-cann$ products enc\rages "s individuals to c4 ,! activity ( gr[+ or obta9+ produce & pres]v+ x 9 ! home sometimes gives p a s5se ( p]sonal a*ievem5t & satisfaction4 ,9 cann+1 food is pres]v$ by apply+ heat to prep>$ food 9 conta9]s s t micro-organisms t cause spoilage or food poison+ are de/roy$ & enzymes t cause undesirable quality *anges 9 ! flavor1 color1 & texture ( food are inactivat$4 ,pres]vation ( food by cann+ also dep5ds on seal+ ! food 9 /]ile1 airtight conta9]s to prev5t x f com+ 9 contact ) micro-organisms 9 ! environm5t4 ,cann+ is n a difficult te*nique1 b x mu/ be done prop]ly to avoid spoilage & food poison+1 su* z ! (t5 fatal botulism4 ,x is extremely important t only te/$ reliable in/ructions are us$1 su* z ^? f\nd 9 ,u4,s4 ,dep>tm5t ( ,agriculture publications4 ,bas$ on sci5tific rese>*1 specific in/ructions h be5 develop$ = prep>+1 pack+1 & process+ ea* food4 ,in/ructions %\ld be foll[$ exactly f beg9n+ to end--)\t tak+ any %ortcuts or alt]+ any recipes4 ,acidity ( ! food is ! *ief factor 9 influ5c+ ! "t & temp]atures necess>y = process+4 ,! m acid ! products1 ! easi] spoilage organisms are de/roy$ by heat4 ,acid foods--su* z tomatoes1 fruits1 & pickl$ vegetables--c be safely process$ at ! temp]ature ( boil+ wat] 9 a boil+-wat]-ba? cann]4 ,if spoilage organisms are n kill$ by adequate process+1 !y w cont9ue to gr[ & c\ld r$uce ! acid 9 ! cann$ product1 ?us enc\rag+ ! gr[? ( m dang]\s organisms1 su* z ,clo/ridium botul9um4 ,l[-acid foods--all vegetables1 except = tomatoes--require a m sev]e heat treatm5t ?an acid foods to kill ! organisms4 ,! only safe way to c ^! foods is ) a /eam-pressure cann]1 "o ) a weight$ or dial gage1 to obta9 temp]atures above boil+4 ,clo/ridium botul9um is extremely dang]\s 9 ^! l[-acid foods because if x is pres5t1 & ! heat treatm5t has be5 insuffici5t1 x c gr[ & produce a deadly tox9 9 ! seal$ conta9]s4 ,process+ times are bas$ on sea level conditions :]e wat] boils at #bab ,f or1 :5 "u #aj p\nds ( pressure1 at #bdj4 ,z ! altitude increases1 ! temp]ature at :i* wat] boils decreases4 ,!re=e1 at altitudes above sea level y ne$ to make adju/m5ts 9 cann+ in/ructions to insure t foods are adequately process$4 ,:5 us+ a boil+-wat]-ba? cann] y mu/ add m "t 9 process+1 z giv5 9 ! table4 ,at altitudes above sea level x takes m ?an #aj p\nds ( pressure = ! temp]ature ( boil+ wat] to rea* #bdj ,f4 ,:5 us+ ! /eam-pressure cann]1 ! pressure mu/ be increas$ al?\gh ! "t rema9s ! same z t recomm5d$ = sea level4 ,at altitudes above #b1jjj feet1 process z foll[s3 ,altitude ,p\nds ( pressure #b1jjj feet #aa #d1jjj feet #ab #f1jjj feet #ac #h1jjj feet #ad #aj1jjj feet #ae ,altitude ,corrections = ,boil+ ,wat] ,ba? ,increase process+ "t if ! "t recomm5d$ is3 ,altitude 7feet7 #bj m9utes or less ,m ?an #bj m9utes #a1jjj #a m9ute #b m9utes #b1jjj #b m9utes #d m9utes #c1jjj #c m9utes #f m9utes #d1jjj #d m9utes #h m9utes #e1jjj #e m9utes #aj m9utes #f1jjj #f m9utes #ab m9utes #g1jjj #g m9utes #ad m9utes #h1jjj #h m9utes #af m9utes #i1jjj #i m9utes #ah m9utes #aj1jjj #aj m9utes #bj m9utes ,equipm5t ,use j>s made especially = home cann+ s ! j>s w be ! "r size = ! process+ "t & temp]ature us$1 prop]ly heat temp]$1 & resi/ant to me*anical %ock4 ,always *eck j>s be=e us+ to be sure !y d n h nicks or cracks4 ,wa% j>s 9 hot1 soapy wat] & r9se well4 ,x is important to use /&>d j> closures4 ,!y are design$ to fit home cann+ j>s correctly1 & are made f suitable mat]ials to provide a prop] seal4 ,"o ( ! mo/ popul> types is ! two-piece lid ) a metal r+ or b& & a flat metal disk ) a seal+ comp\nd4 ,flat metal disks c be us$ only once s9ce !y may n seal prop]ly if reus$4 ,metal b&s may be us$ repeat$ly if !y are n ru/$ or d5t$4 ,illu/ration3 ,screw r+ b& & disk4 ,wa% & r9se lids & b&s4 ,metal lids ) seal+ comp\nd may ne$ boil+ or hold+ 9 boil+ wat] = a few m9utes2 foll[ ! manufactur]'s directions4 ,porcela9-l9$ z9c caps ) rubb] %\ld] r+s c also be us$ to seal j>s4 ,rubb] r+s %\ld be us$ only once4 ,wat]-ba? cann]s are readily available on ! m>ket4 ,h[ev]1 any l>ge metal conta9] may be us$ = a wat]-ba? cann] if x is deep en\gh s ! wat] is well ov] ! tops ( ! j>s & has space to boil freely4 ,all[ #b to #d in*es above j> tops = brisk boil+4 ,! conta9] or cann] mu/ h a tight fitt+ cov] & a rack to all[ wat] to circulate "u ! j>s4 ,! /eam-pressure cann] is made ( heavy metal & has a cov] :i* fa/5s to make ! pan /eam-tight4 ,! cov] is fitt$ ) a safety valve1 a petcock or v5t1 & a gage--ei!r weight$ or dial4 ,all p>ts ( ! cann] mu/ be clean & 9 good work+ ord]4 ,*eck ! gage be=e ! cann+ season1 & also dur+ ! season if cann] is us$ (t54 ,! weight$ ones ne$ only be *eck$ to det]m9e if !y are ?or\ghly clean4 ,a dial gage c be te/$ = accuracy by a c\nty ,ext5sion ag5t or an equipm5t manufactur]4 ,a pressure saucepan may be us$ = cann+ p9t j>s ( food4 ,h[ev]1 #bj m9utes mu/ be add$ to ! process+ "t recomm5d$ = a p>ticul> food cann$ ) ! pressure cann]4 ,?is is because pressure saucepans heat & cool m rapidly ?an pressure cann]s d4 ,?us additional "t is ne$$ to comp5sate = ! o!rwise r$uc$ exposure ( ! food to heat4 ,select+ & ,prep>+ ,home-cann$ foods w be no bett] ?an ! raw products ) :i* y beg94 ,fruits & vegetables %\ld be ( good quality ) no bruises or s(t spots4 ,be sure to *oose fre%1 firm1 ripe fruits & "y t5d] vegetables4 ,use !m be=e !y lose _! fre%ness4 ,d n use ov]ripe produce because "s foods lose acidity z !y mature1 & ! recomm5d$ process+ "t may n be adequate4 ,wa% all fruits & vegetables ?or\ghly1 b g5tly1 to remove dirt :i* conta9s bact]ia4 ,wa% small quantities at a "t "u runn+ wat] or ?r\gh sev]al *anges ( wat]4 ,lift fruits & vegetables out ( ! wat] s ! dirt w n resettle on ! food4 ,d n let fruits or vegetables soak1 z !y may lose flavor & food value4 ,peel & cut or slice produce z indicat$ 9 in/ructions = ea* specific fruit or vegetable4 ,fruits & vegetables may be pack$ raw into j>s1 or preheat$ & pack$ hot4 ,raw or cold pack means t raw1 unheat$ food is plac$ 9 j>s & cov]$ ) boil+ hot sirup1 juice1 or wat]4 ,:5 foods are hot pack$ !y are heat$ 9 sirup1 wat] or /eam1 or juice = a specifi$ l5g? ( "t & !n pack$ hot into j>s4 ,mo/ raw fruits & vegetables c be pack$ fairly tightly into conta9]s because !y cook d[n dur+ process+4 ,h[ev]1 raw corn1 lima beans1 & peas %\ld be pack$ loosely because !y exp& dur+ process+4 ,hot food %\ld be pack$ fairly loosely4 ,x %\ld be at or ne> ! boil+ temp]ature :5 pack$4 ,!re %\ld be en\gh sirup1 wat]1 or juice to fill 9 ar\nd ! solid food 9 ! conta9] & to cov] ! food4 ,food at ! top ( ! conta9] may d>k5 if n cov]$ ) liquid4 ,d n ov]pack conta9]s z ?is may result 9 und]process+4 ,x is necess>y to leave headspace betwe5 ! lid & ! top ( ! food or liquid 9 ! j> because !re w be "s expansion ( food dur+ process+4 ,! am\nt ( headspace v>ies ) ! product1 /yle ( pack1 & me?od ( heat /]ilization1 s foll[ directions = ea* fruit or vegetable4 ,:5 us+ ! flat metal lid ) seal+ comp\nd1 put ! lid on a clean j> rim1 ) seal+ comp\nd next to ! glass4 ,!n screw ! metal b& d[n firmly4 ,! lid w /ill h en\gh give to let /eam escape dur+ process+4 ,d n tight5 ! b& fur!r aft] remov+ ! j> f ! cann]4 ,:5 us+ ! porcela9-l9$ z9c cap1 fit ! wet rubb] r+ d[n on ! j> %\ld]4 ,fill ! j> & wipe clean ! rubb] r+ & j> rim4 ,screw ! cap d[n firmly & turn back in*4 ,:5 ! j> is remov$ f ! cann]1 tight5 ! cap to complete ! seal4 ,process+ ,fruits ,sug> or sug>-wat] sirup is (t5 add$ to fruits to help !m hold _! %ape1 color1 & flavor4 ,sug> c be add$ 9 ! dry =m to v juicy fruits4 ,to make sug> sirup--mix sug> ) wat] or juice extract$ f ! fruit4 ,proportions = #c types ( sirup are z foll[s3 ,type ( ,sirup ,sug> 7cups7 ,liquid 7cups7 ,?9 #b #d ,m$ium #c #d ,heavy #d #d ,heat sug> & wat] or juice toge!r until sug> is dissolv$4 ,fruit may be cann$ )\t sweet5+--9 its own juice or 9 wat]--= special diets4 ,process+ "t is ! same = unsweet5$ fruit z = sweet5$ because sug> is n ne$$ to prev5t spoilage4 ,process fruits by ! boil+-wat]-ba? me?od4 ,"w only ) ! quantity ( food ne$$ = "o cann] load at "o "t4 ,z ea* j> is fill$1 adju/ ! lid1 & place ! j> on ! rack 9 ! wat]-ba? cann] ab\t "o-half full ( hot or boil+ wat] = raw or hot pack1 respectively4 ,be sure ! wat] is #a to #b in*es ov] ! tops ( ! j>s1 & !re is an additional #a- to #b-;in* space to all[ ! wat] to boil freely4 ,cov] ! cann] & :5 ! wat] comes to a roll+ boil1 />t to c\nt ! process+ "t4 ,boil g5tly & /eadily = ! recomm5d$ "t = ! fruit y are cann+4 ,a def9ite l5g? ( "t is recomm5d$ = process+ ea* k9d ( fruit4 ,:5 ! process+ "t is complet$1 imm$iately remove ! j>s f ! cann] ) a pair ( j> tongs4 ,adju/ ! j> lids if necess>y4 ,cool ! j>s on a rack or fold$ t[el away f drafts4 ,illu/ration3 ,hot pack+ pea*es4 ,illu/ration3 ,cov]+ pea*es ) a boil+ sirup solution4 ,process+ ,vegetables ,a /eam-pressure cann] mu/ be us$ = process+ all vegetables except tomatoes & pickl$ vegetables4 ,"w only ) ! quantity ( vegetable ne$$ = "o cann] load at a "t4 ,z ea* j> is fill$1 adju/ ! lid1 & place ! j> 9 ! pressure cann] conta9+ #b to #c in*es ( hot or boil+ wat] = raw or hot pack1 respectively1 to keep food hot4 ,! manufactur]'s directions = g5]al op]ation ( ! cann] y are us+ %\ld be foll[$4 ,a few po9t]s on ! use ( any cann] foll[3 --,use #b to #c in*es ( boil+ wat] 9 ! bottom ( ! cann]4 --,set fill$ conta9]s on rack 9 cann]4 --,fa/5 cann] cov] securely4 --,all[ /eam to escape f op5 petcock or weight$ gage op5+ = at lea/ #aj m9utes to drive all air f cann]4 ,!n close petcock or put on weight$ gage4 --,:5 pressure rea*es #aj p\nds 7#bdj ,f71 />t c\nt+ process+ "t4 ,keep pressure con/ant by regulat+ heat "u ! cann]4 --,:5 process+ "t is complet$1 remove ! cann] f heat imm$iately4 ,cool undi/urb$ at room temp]ature until ! pressure regi/]s z]o4 ,aft] a m9ute or two1 sl[ly op5 ! petcock or remove ! weight$ gage4 ,unfa/5 ! cov] & tilt ! f> side up s /eam escapes away f y4 --,remove conta9]s f cann] ) j> tongs4 --,adju/ lids if necess>y4 --,cool j>s on a rack or fold$ t[el away f drafts4 ,illu/ration3 ,cool+ snap beans on a rack4 ,leave space betwe5 j>s s air c circulate4 ,day-,aft] ,*eck ,j>s %\ld be exam9$ aft] !y h cool$1 b )9 #bd h\rs aft] process+1 to be sure a seal has be5 obta9$4 ,to te/ a j> t has a flat metal lid1 press ! c5t] ( ! lid2 if ! lid is d[n & w n move1 x is seal$4 ,turn j>s ) porcela9-l9$ z9c caps p>tly ov] 9 y\r h&s2 if !y d n leak1 !y are seal$4 ,:5 j>s are ?or\ghly cool$1 metal screw b&s %\ld be c>efully remov$4 ,wipe outside ( j>s clean1 & label j>s to %[ date & cont5ts4 ,/ore 9 cool dry place4 ,if y f9d a j> t did n seal1 use food "r away or re-c ! food imm$iately2 empty ! j>1 pack & process ! food z if x 7 fre%4 ,look = ,spoilage ,*eck dates on j> labels to be sure y fir/ use food t has ! e>lie/ process+ date4 ,be=e op5+ any j> = use1 look at x c>efully = spoilage signs4 ,if x leaks1 has a bulg+ lid1 spurts liquid :5 op5$1 or has an (f-odor or mold1 !n d n use x4 ,d n ev5 ta/e x4 ,de/roy x out ( ! rea* ( *ildr5 & pets4 ,cann$ vegetables may conta9 ! tox9 t causes botulism )\t %[+ any visible signs ( spoilage4 ,!re=e1 boil all home-cann$ vegetables cov]$ = at lea/ #aj m9utes be=e ta/+ or s]v+4 ,heat+ g5]ally makes any odor ( spoilage m evid5t4 ,if ! food appe>s to be spoil$1 foams1 or has an (f-odor dur+ heat+1 de/roy x4 ,h[ to ,c ,cut ,gre5 ,beans#h #a4 ,select gre5 beans3 ,*oose "y1 t5d] beans ,all[ #a to #b p\nds ( fre% beans = ea* qu>t to be cann$ #b4 ,prep>e gre5 beans3 ,wa% beans ,trim ends ,cut into #a-;in* pieces #c4 ,pack into j>s3 ,to pack raw-- ,pack raw beans tightly into j> ,leave -in* space at top ( j> ,add teaspoon salt to p9ts2 #a teaspoon to qu>ts ,cov] ) boil+ wat] to in* f top ( j> ,wipe j> rim clean ,adju/ j> lid ,process 9 pressure cann] at #aj p\nds pressure 7#bdj ,f7 ,p9ts--#bj m9utes ,qu>ts--#be m9utes 7,at altitudes above sea level1 increase pressure accord+ to in/ructions 9 e>ly "p ( *apt]7 ,to pack hot-- ,cov] cut beans ) boil+ wat]2 boil #e m9utes ,pack hot beans loosely into j> to in* ( top ,leave -in* space at top ( j> ,add teaspoon salt to p9ts2 #a teaspoon to qu>ts ,cov] ) boil+ wat] to in* f top ( j> ,wipe j> rim clean ,adju/ j> lid ,process 9 pressure cann] at #aj p\nds pressure 7#bdj ,f7 ,p9ts--#bj m9utes ,qu>ts--#be m9utes 7,at altitudes above sea level1 increase pressure accord+ to in/ructions giv5 e>li]7 #d4 ,all[ pressure to return to #j #e4 ,remove j>s f cann] #f4 ,complete seals1 if necess>y ,h[ to ,c ,pea*es#i #a4 ,select pea*es3 ,*oose fre%1 firm1 ripe fruit1 ) no s(t spots or bruises ,all[ #b to #c p\nds ( fre% pea*es = ea* qu>t to be cann$ #b4 ,prep>e pea*es3 ,wa% pea*es ,dip 9 boil+ wat]2 !n 9 cold wat] ,slip (f sk9s ,cut 9 halves & remove pits4 ,slice if desir$ #c4 ,prev5t d>k5+3 ,drop peel$ pea*es into solution ( #b tablespoons ea* ( salt & v9eg> p] gallon ( wat] ,dra9 j be=e heat+ or pack+ raw #d4 ,pack into j>s3 ,to pack raw-- ,pack raw pea*es 9 j> to in* ( top ,cov] ) boil+ sirup 7,see sirup table7 ,leave -in* space at top ( j> ,wipe j> rim clean ,adju/ j> lid ,process 9 boil+-wat] ba?-- ,p9ts--#be m9utes ,qu>ts--#cj m9utes 7,at altitudes above sea level1 increase process+ "t accord+ to table ne> />t ( *apt]7 ,to pack hot-- ,heat pea*es ?r\gh 9 hot sirup 7,see sirup table74 ,if fruit is v juicy1 heat x ) sug>1 add+ no liquid ,pack hot fruit 9 j> to in* ( top ,cov] ) boil+ sirup ,leave -in* space at top ( j> ,wipe j> rim clean ,adju/ j> lid ,process 9 boil+-wat] ba?-- ,p9ts--#bj m9utes ,qu>ts--#be m9utes 7,at altitudes above sea level1 increase process+ "t accord+ to table ne> />t ( *apt]7 #e4 ,remove j>s f cann] #f4 ,complete seals1 if necess>y ,freez+ ,y\r ,g>d5's ,h>ve/ by ,annetta ,cook#aj ,! gr[+ season br+s an abundance ( fruits & vegetables fre%ly h>ve/$ f y\r g>d54 ,! unmat*able sweetness ( peas cook$ fre% f ! pods1 ! t5d]-crisp texture ( fre% broccoli1 ! delectable flavor ( sweet juicy /rawb]ries are irresi/ible4 ,x is always a disappo9tm5t :5 ! gr[+ season is ov]4 ,y may h m produce ?an y 7 able to use )9 a %ort "t1 s :y n savor its j-pick$ fre%ness dur+ ! autumn & w9t] mon?s--freeze x6 ,( all ! me?ods ( home food pres]vation1 freez+ is "o ( ! simple/ & lea/ "t-consum+4 ,! natural colors1 fre% flavors1 & nutritive value ( mo/ fruits & vegetables are ma9ta9$ well by freez+4 ,h[ev]1 to freeze foods successfully--t is1 to pres]ve _! quality--produce mu/ be c>efully select$1 prep>$ & packag$1 & prop]ly froz54 ,be sure to use reliable home-freez+ directions su* z ^? f\nd 9 ,u4,s4 ,dep>tm5t ( ,agriculture publications4 ,unless recomm5d$ practices & proc$ures are obs]v$1 ! food's eat+ quality w be a disappo9tm5t4 ,! fir/ consid]ation be=e decid+ :e!r to freeze ! g>d5's h>ve/ is :e!r y\r freez] c ma9ta9 temp]atures l[ en\gh to pres]ve quality ( ! food dur+ freez] /orage4 ,/orage temp]atures mu/ be #j ,f 7-#ah ,c7 or bel[ to help prev5t unfavorable *anges 9 ! food1 includ+ gr[? ( bact]ia4 ,! temp]ature control ( y\r freez] %\ld be adju/$ s ! w>me/ spot 9 ! freez] w always be at #j ,f or l[]4 ,freez]s & mo/ two-door refrig]ator-freez] comb9ations are be/ suit$ = long /orage ( home-froz5 fruits & vegetables s9ce !y c be set to ma9ta9 ?is temp]ature4 ,prop] prep>ation ( produce is also important to insure high eat+ quality ( froz5 vegetables & fruits4 ,vegetables1 except gre5 pepp]s & mature onions1 ma9ta9 bett] quality dur+ freez] /orage if blan*$1 or heat$ briefly1 be=e freez+4 ,blan*+ is necess>y to prev5t developm5t ( (f-flavors1 discoloration1 & t\ghness 9 froz5 vegetables4 ,besides /opp+ or sl[+ d[n ! action ( enzymes responsible = ^! undesirable *anges1 blan*+ also s(t5s ! vegetable1 mak+ x easi] to pack into conta9]s = freez+4 ,fruit does n ne$ to be blan*$ be=e freez+4 ,h[ev]1 mo/ fruits require pack+ 9 sug> or sirup to prev5t undesirable flavor & texture *anges 9 ! froz5 product4 ,sug>1 ei!r alone or z "p ( ! sirup1 plus ! acidity ( fruit ret>ds enzyme activity 9 fruit /or$ at #j ,f or bel[4 ,packag+ ,mat]ial ,mat]ial select$ = packag+ fruits & vegetables = freez+ mu/ be moi/ure-vapor-pro( or moi/ure-vapor-resi/ant to keep ! food f dry+ out & f absorb+ odors f o!r foods 9 ! freez]4 ,loss ( moi/ure f ! food causes small :ite areas call$ freez] burn to develop4 ,^! areas are n h>mful1 b if ext5sive !y c cause ! food to become t\gh & lose flavor4 ,suitable packag+ mat]ials include rigid pla/ic food conta9]s1 pla/ic freez] bags1 heavy alum9um foil1 freez] pap] or pla/ic film1 glass freez] j>s1 & wax$ freez] c>tons4 ,collapsible1 c>dbo>d freez] boxes are frequ5tly us$ z an out] cov]+ = pla/ic bags to protect !m aga9/ te>+4 ,select packag+ mat]ials suit+ ! %ape1 size1 & consi/5cy ( ! food4 ,rigid conta9]s are suit$ = freez+ all foods1 b are especially good = fruit pack$ 9 liquid4 ,non-rigid conta9]s are be/ = fruits & vegetables pack$ )\t liquid4 ,pap]1 pla/ic1 or foil wraps are ideal = freez+ bulky vegetables su* z broccoli1 corn on ! cob1 & asp>agus4 ,rigid conta9]s ) /raight sides & flat bottoms & tops /ack well 9 ! freez]4 ,!y take up less freez] space ?an r\nd$ conta9]s1 conta9]s ) fl>$ sides1 & bulky1 wrapp$ packages or pla/ic bags )\t protective out] c>tons4 ,conta9]s ) /raight sides or ^? t are fl>$1 hav+ wid] tops ?an bottoms1 are pref]r$ = easy removal ( ! food be=e ?aw+4 ,if ! op5+ is n>r[] ?an ! body ( ! conta9]1 ! food w h to be p>tially ?aw$ s y c get x out ( ! conta9]4 ,freez] conta9]s & bags are available 9 a v>iety ( sizes4 ,d n use ^? ) m ?an -gallon capacity = freez+ fruits & vegetables s9ce ! food w freeze too sl[ly1 caus+ poor quality food4 ,*oose a conta9] t w hold en\gh food = "o meal = y\r family4 ,y may wi% to put up a few small] packages = use :5 "s family memb]s are n home or to g ) y\r family-size packages :5 gue/s are pres5t = meals4 ,pack foods tightly into conta9]s4 ,s9ce mo/ foods exp& dur+ freez+1 leave headspace betwe5 ! pack$ food & closure4 ,= fruits t are 9 liquid1 pure$1 or cru%$ & pack$ 9 conta9]s ) wide op5+s1 leave -in* headspace = p9ts1 #a-;in* headspace = qu>ts4 ,if conta9]s ) n>r[ op5+s are us$1 leave -in* headspace = p9ts1 #a-;in* headspace = qu>ts4 ,= fruits & vegetables pack$ )\t liquid1 leave -in* headspace = all types ( conta9]s4 ,vegetables t pack loosely1 su* z asp>agus & broccoli1 require no headspace4 ,any conta9] = freez] use mu/ be capable ( a tight seal4 ,rigid conta9]s %\ld h an airtight-fitt+ lid4 ,press out all air f ! unfill$ p>ts ( pla/ic bags4 ,imm$iately twi/ ! top ( ea* bag & securely tie x ) a pap]- or pla/ic-cov]$ wire twi/ /rip1 rubb] b&1 or /r+ to prev5t return ( air to ! bag4 ,"s bags may be heat-seal$ ) special equipm5t available on ! m>ket4 ,foll[ ! manufactur]'s directions4 ,edges & ends ( pap]1 foil1 or pla/ic wraps %\ld be fold$ ov] sev]al times s ! wrap lies directly on top ( ! food & all air has be5 press$ out ( ! package4 ,seal ! ends ) freez] tape to hold !m securely 9 place4 ,select+ & ,prep>+ ,gr[ v>ieties ( fruits & vegetables t freeze well4 ,y\r c\nty ,ext5sion (fice c provide in=mation on suitable v>ieties t gr[ well 9 y\r locality4 ,produce select$ = freez+ %\ld be ( optimum eat+ quality4 ,freez+ only pres]ves ! quality ( produce z x is at ! "t ( freez+4 ,x nev] improves quality4 ,fruits to be froz5 %\ld be firm & ripe4 ,und]ripe fruit may h a bitt] or (f-flavor aft] freez+4 ,pick b]ries :5 ripe & freeze !m z soon aft] pick+ z y c4 ,"s fruits--apples1 pea*es1 pe>s--may ne$ to rip5 fur!r aft] h>ve/+4 ,b take c>e !y don't get too ripe4 ,froz5 fruit prep>$ f ov]ripe fruit w lack flavor & h a mu%y texture4 ,*oose "y1 t5d] vegetables = freez+4 ,s9ce vegetables lose quality quickly aft] h>ve/1 freeze !m z soon z possible = maximum quality4 ,! sug> 9 corn1 peas1 & lima beans is rapidly lo/ :5 held too long be=e freez+4 ,if y mu/ hold vegetables & ripe fruits = a %ort :ile1 refrig]ation w help reta9 ! j-pick$ fre%ness bett] ?an leav+ produce at room temp]ature4 ,wa% small quantities ( fruit g5tly 9 cold wat]4 ,d n p]mit fruit to /& 9 wat] = any l5g? ( "t s9ce x w become wat]-soak$ & lose flavor & food value4 ,dra9 fruit ?or\ghly4 ,peel fruit & remove pits or se$s4 ,halve1 slice1 *op1 cru%1 or puree fruit z indicat$ 9 ! in/ructions = ea* specific fruit4 ,"s fruit1 especially b]ries1 may be left :ole1 b remove /ems or hulls4 ,"w ) small quantities ( fruit at a "t1 p>ticul>ly if x is fruit t d>k5s rapidly4 ,two to ?ree qu>ts is an adequate am\nt to h&le at "o "t4 ,pack fruit by sirup pack1 sug> pack1 or unsweet5$ pack4 ,mo/ fruit has bett] texture & flavor ) a sweet5$ pack4 ,apples1 avocados1 b]ries1 grapes1 pea*es1 p]simmons1 & plums c all be froz5 satisfactorily )\t sweet5+1 b ! quality is n q z good z freez+ 9 sirup or sug>4 ,an unsweet5$ pack w give z good a quality product = gooseb]ries1 currants1 cranb]ries1 rhub>b1 & figs z a sweet5$ pack4 ,sirup pack4 ,make a sug> sirup by dissolv+ sug> 9 wat]4 ,a #dj sirup 7#c cups ( sug> to #d cups ( wat]7 is recomm5d$ = freez+ mo/ fruits4 ,sirups conta9+ less sug> are sometimes us$ = mild-flavor$ fruits2 ^? ) m sug> = v s\r fruits4 ,! type ( sirup to use is specifi$ 9 ! directions = freez+ ea* fruit4 ,all[ to #b_/c cup ( sirup = ea* p9t ( fruit4 ,cut fruit directly into ! freez] conta9]1 leav+ ! recomm5d$ headspace4 ,add sirup to cov] fruit4 ,illu/ration3 ,slic+ /rawb]ries be=e freez+ 9 a sug> pack4 ,sug> pack4 ,cut fruit into a l>ge b[l4 ,spr9kle ) sug>4 ,! am\nt ( sug> to use is specifi$ 9 freez+ directions = ea* fruit4 ,mix g5tly until juice is drawn f ! fruit & all ! sug> is dissolv$4 ,pack fruit & juice into freez] conta9]s4 ,unsweet5$ pack4 ,"s fruit may be pack$ dry1 )\t add$ liquid or sug>4 ,o!r fruit1 p>ticul>ly if x d>k5s rapidly1 c be cov]$ ) wat] to :i* ascorbic acid has be5 add$4 ,cru%$ fruit or slic$ fruit t is v juicy c be pack$ 9 its own juice )\t add$ liquid4 ,= all packs except ! dry1 unsweet5$ pack1 liquid--ei!r sirup1 juice1 or wat]--%\ld completely cov] ! fruit4 ,?is prev5ts ! top pieces f *ang+ color or los+ flavor due to exposure to air 9 ! headspace4 ,a small crumpl$ piece ( wax$ or p>*m5t pap] plac$ on top ( ! fruit helps keep x press$ d[n 9 ! liquid once ! conta9] has be5 seal$4 ,! pap] %\ld loosely fill ! headspace area4 ,d n use alum9um foil s9ce acid 9 ! fruit c cause ! foil to pit 7=m holes71 & t9y pieces ( foil may drop into ! food4 ,anti-d>k5+4 ,_m fruits d>k5 dur+ freez+1 p>ticul>ly if n kept "u liquid4 ,d>k5+ occurs :5 ! fruit is expos$ to air4 ,s9ce a small am\nt ( air is 9 ! liquid z well z ! tissues ( fruit1 "s d>k5+ c occur ev5 :5 ! fruit is subm]g$ 9 liquid4 ,to help ret>d d>k5+ dur+ freez] /orage1 add ascorbic acid 7vitam9 ,c7 to ! fruit dur+ prep>ation4 ,ascorbic acid is available 9 sev]al =ms f drug /ores1 "s freez] lock] plants1 & "s groc]y /ores t sell freez+ supplies4 ,cry/all9e ascorbic acid is easi] to dissolve 9 liquid ?an p[d] or tablet =ms4 ,! am\nt ( ascorbic acid to use is giv5 9 ! directions = ^? fruits :]e use ( ascorbic acid is b5eficial4 ,ascorbic acid mixtures conta9+ sug>1 & sometimes citric acid1 also are available4 ,foll[ ! manufactur]'s directions = use ( ^! products4 ,9 prep>+ vegetables1 wa% a small quantity ( ! vegetable g5tly 9 sev]al *anges ( cold wat]4 ,lift ! vegetable out ( ! wat] ea* "t s all dirt w settle to ! bottom ( ! s9k or pan4 ,%ell1 husk1 or peel & trim4 ,"s vegetables su* z lima beans1 corn on ! cob1 & asp>agus require sort+ = size1 s9ce blan*+ times dep5d on size ( ! pieces4 ,blan* ! vegetable 7?is is n necess>y = gre5 pepp]s & mature onions74 ,mo/ vegetables are blan*$ by heat+ !m 9 boil+ wat]4 ,a blan*] consi/+ ( a tall kettle1 basket1 & cov] is conv5i5t to use & c be pur*as$ at mo/ dep>tm5t or f>m supply /ores4 ,h[ev]1 any l>ge pan :i* c be fitt$ ) a wire or p]=at$ metal basket & cov]$ is suitable4 ,to insure adequate blan*+1 imm]se a basket conta9+ a small am\nt ( ! vegetable 7#a p\nd7 into a l>ge am\nt ( boil+ wat] 7at lea/ #a gallon74 ,/>t tim+ once ! vegetable has be5 imm]s$ & ! kettle is cov]$4 ,blan*+ "t w v>y ) ! vegetable & ! size ( ! pieces1 s foll[ ! recomm5d$ blan*+ times = ea* vegetable4 ,cool ! vegetable by imm]sion 9 a l>ge quantity ( cold or ic$ wat]4 ,rapid cool+ is necess>y to /op ! food f cook+4 ,cool ! vegetable = ab\t ! same l5g? ( "t z x 0 heat$4 ,once cool$1 d n leave ! vegetable /&+ 9 wat]1 z loss ( flavor & food value c occur4 ,dra9 ! cool$ vegetable ?or\ghly be=e packag+4 ,o!r me?ods ( blan*+ & cool+ are recomm5d$ = "s vegetables4 ,= example1 mu%rooms are heat$ by saute+1 tomatoes by simm]+ 9 _! own juice4 ,^! foods are cool$ by sett+ ! pan ( food 9 cold or ic$ wat] to spe$ cool+4 ,freez+ & ,/or+ ,aft] pack+ & seal+ conta9]s1 label !m ) ! "n ( ! food1 type ( pack 7= fruits71 & date ( freez+4 ,freeze food soon aft] pack+1 plac+ a few packages at a "t 9 ! freez] z y h !m ready4 ,freeze food at #j;,f or bel[4 ,d n load ! freez] ) m food ?an c be froz5 9 #bd h\rs4 ,usually #b to #c p\nds ( food p] cubic foot ( freez] capacity c be froz5 at a "t4 ,place packages on freez+ coils or plates or 9 fa/-freeze section ( freez]1 leav+ a space betwe5 ea* package4 ,load+ ! freez] 9 ?is mann] enables ! food to be froz5 quickly4 ,freez+ foods too sl[ly c result 9 loss ( quality4 ,once food has froz51 /ack conta9]s4 ,keep freez] surfaces relatively free f fro/ to insure maximum op]at+ effici5cy ( y\r freez]4 ,fruits & vegetables /or$ at #j ,f or bel[ w ma9ta9 high quality = #h to #ab mon?s4 ,unsweet5$ fruit loses quality m rapidly ?an sweet5$ fruit4 ,keep+ food long] ?an ! recomm5d$ "t w n make x unsafe to eat1 b "s quality loss c occur4 ,?aw+ ,home-froz5 fruits & vegetables are conv5i5t & easy to use s9ce mo/ ( _! prep>ation is done be=e freez+4 ,?aw froz5 fruit 9 ! refrig]ator1 or at room temp]ature 9 a pan ( cool wat]4 ,leave fruit 9 ! unop5$ freez] conta9]4 ,a p9t package ( fruit froz5 9 sirup w take ab\t #f to #h h\rs to ?aw 9 ! refrig]ator1 or to #a h\r 9 a pan ( cool wat]4 ,fruit 9 sug> packs takes less "t4 ,unsweet5$ packs ne$ m "t ?an sirup packs4 ,= be/ eat+ quality1 s]ve fruit ) a few ice cry/als rema9+4 ,cook mo/ froz5 vegetables )\t ?aw+ fir/4 7,corn on ! cob & leafy vegetables require p>tial ?aw+ to insure ev5 cook+47 ,add ! vegetable to boil+ salt$ wat]4 ,use #a cup ( wat] & #a teaspoon ( salt = ea* qu>t ( vegetable ) ^! exceptions3 ,use #b cups ( wat] = lima beans2 wat]-to-cov] = corn on ! cob4 ,cov] ! saucepan dur+ cook+4 ,cook ! vegetable only until t5d]4 ,avoid ov]cook+4 ,consult timetable 9 freez+ directions = recomm5d$ times = cook+ home-froz5 vegetables4 ,h[ to ,freeze ,/rawb]ries#aa #a4 ,select /rawb]ries3 ,*oose firm1 ripe r$ b]ries ) a slightly t>t flavor ,all[ ab\t #a qu>ts fre% /rawb]ries = ea* qu>t to be froz5 #b4 ,prep>e /rawb]ries3 ,wa% b]ries 9 cold wat]2 dra9 well ,remove hulls #c4 ,pack into rigid freez] conta9]s3 ,to pack 9 sirup-- ,prep>e ahead ( "t a #ej p]c5t sirup by dissolv+ #d cups sug> 9 #d cups ( wat]2 ?is w make #f cups sirup ,add ab\t cup sirup to ea* conta9] ,put b]ries into prep>$ conta9]s ,to pack 9 sug>-- ,add cup sug> to ea* qu>t b]ries ,mix g5tly until sug> is dissolv$ & juice is drawn f b]ries ,pack /rawb]ries ) juice 9 conta9]s ,to pack unsweet5$-- ,put b]ries into conta9]s ,= bett] color1 cov] ) cold wat] conta9+ #a teaspoon ascorbic acid p] qu>t ( wat] ,= all packs-- ,press fruit g5tly d[n 9 ea* conta9]2 add liquid 7sirup1 juice1 or wat]7 to cov] fruit1 unless fruit is pack$ dry1 unsweet5$ ,leave recomm5d$ am\nt ( headspace 7,see e>li] ref]5ce7 ,put a small piece ( crumpl$ wax$ pap] on top ( b]ries to keep !m d[n 9 liquid ,wipe all liquid f top & sides ( conta9]s ,seal tightly ) lid ,label ) "n ( fruit1 type ( pack1 & date ( freez+ #d4 ,freeze /rawb]ries3 ,imm$iately aft] packag+1 place b]ries 9 freez] set at #j ,f or bel[2 leave space ar\nd ea* conta9] = fa/] freez+ ,d n freeze m ?an #a qu>t ( b]ries p] cubic foot ( freez] capacity at a "t ,/ack conta9]s ( b]ries once froz52 /ore at #j or bel[ ,h[ to ,freeze ,gre5 ,peas#ab #a4 ,select gre5 peas3 ,*oose bright-gre51 plump1 firm pods ) sweet1 t5d] peas 7d n use immature or t\gh peas7 ,all[ #d to #e p\nds fre% peas = ea* qu>t to be froz5 #b4 ,prep>e gre5 peas3 ,%ell peas ,wa% %ell$ peas 9 cold wat]2 dra9 #c4 ,blan* gre5 peas3 ,br+ #a gallon wat] to a boil 9 a l>ge kettle ,put peas 7#a p\nd7 9 blan*+ basket ,l[] basket into boil+ wat] ,cov] kettle & heat peas #a m9utes ,*ill peas promptly 9 cold or ic$ wat] #a m9utes ,dra9 cool$ peas #d4 ,pack gre5 peas3 ,pack dra9$1 blan*$ peas 9 freez] conta9]s 7,see ref]5ce on conta9]s 9 e>ly "p ( *apt]7 ,leave -in* headspace betwe5 peas & closure ,seal conta9]s tightly ,label ea* package ) "n ( vegetable & date #e4 ,freeze gre5 peas3 ,imm$iately aft] packag+1 place peas 9 freez] set at #j ,f or bel[2 leave space ar\nd ea* conta9] = fa/] freez+ ,d n freeze m ?an #b to #c qu>ts ( peas p] cubic foot ( freez] capacity at a "t ,/ack packages ( peas once froz52 /ore at #j ,f or bel[ ,= ,fur!r ,read+3 ,home ,freez+ ( ,fruits & ,vegetables1 ,u4,s4 ,dep>tm5t ( ,agriculture ,h,g ,bul4 ,no4 #aj1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #ge4 ,jellies1 ,jams1 ,m>malades1 ,pres]ves by ,ca?>9e ,c4 ,sigman & ,kirby ,hayes#ac ,*ang+ fruit into a v>iety ( products su* z jellies1 jams1 m>malades1 & pres]ves c be mo/ rew>d+4 ,^! products s]ve z a good way to use fruit t is n completely suitable = cann+ or freez+1 :ile add+ v>iety & economy to ! home food pres]vation plan4 ,jams1 jellies1 & pres]ves are simil> 9 t !y are pres]v$ us+ sug>1 & all are jelli$ or p>tially jelli$4 ,ea* diff]s f ! o!r due to ! fruit us$1 ratio ( +r$i5ts1 & me?ods ( prep>ation4 ,jelly is made us+ fruit juice4 ,x is cle> & firm en\gh to hold its %ape :5 remov$ f ! j>4 ,jam is made f cru%$ or mac]at$ fruit4 ,less firm ?an jelly1 x spreads m easily4 ,cons]ves are jams made f a mixture ( fruits includ+ citrus4 ,sometimes nuts & rais9s are add$4 ,pres]ves are :ole fruits or l>ge pieces ( fruit 9 a sirup t v>ies 9 ?ickness4 ,m>malades are usually made f pulpy fruits1 ) sk9 & pulp susp5d$ 9 a cle>1 jelli$ liquid4 ,= citrus m>malades1 ! peel is slic$ v ?94 ,butt]s are made by cook+ fruit pulp ) sug> to a ?ick consi/5cy :i* spreads easily4 ,jelli$ fruit products ne$ a balanc$ ratio ( fruit1 acid1 pect91 & sug> = be/ results4 ,fruit provides ! *>act]i/ic color & flavor1 & furni%es at lea/ "p ( ! pect9 & acid t comb9es ) add$ sug> to give ! desir$ gel4 ,full flavor$ fruits are ne$$ to (fset ! dilution ( flavor by ! l>ge proportion ( sug> us$4 ,pect9 is ! actual jellify+ sub/ance & is f\nd 9 _m fruits 9 adequate quantity4 ,if pect9 is lack+1 apple juice extract or comm]cial pect9 may be us$4 ,all fruits h m pect9 :5 und]ripe4 ,comm]cial pect9 is available 9 bo? liquid & p[d] =ms4 ,x is ess5tial to foll[ ! manufactur]'s in/ructions or te/$ recipes z 9 ,u4,s4 ,dep>tm5t ( ,agriculture publications4 ,^! prep>ations g5]ally br+ high] yields plus ! advantages ( be+ able to use fully ripe fruit1 ) a %ort] cook "t & m uni=m results4 ,acid cont5t v>ies among fruits & is high] 9 und]ripe fruits4 ,acid is ne$$ bo? = gel =mation & = flavor4 ,:5 fruits are l[ 9 acid1 lemon juice or citric acid may be us$4 ,comm]cial pect9s also h add$ acid4 ,ei!r beet or cane sug> 9 fruit products acts z a pres]v+ ag5t1 helps 9 =m+ ! gel1 & enhances ! f9i%$ product's flavor4 ,9 pres]ves1 sug> aids 9 firm+ ! fruit or fruit pieces4 ,sweet5]s su* z br[n sug>1 sorghum & molasses are n recomm5d$ s9ce _! flavor ov]p[]s ! fruit flavor & _! sweetness v>ies4 ,o!r ?an artificial sweet5]s1 suitable sug> replacem5ts are light corn sirup & light1 mild honey4 ,nei!r c sub/itute fully = sug> on a "o-to-"o basis4 ,= be/ results use a te/$ recipe1 b if "o is n available replace ab\t to ( ! sug> ) corn sirup or honey4 ,long] boil+ 7= recipes )\t pect97 may be requir$ s9ce additional moi/ure is be+ add$4 ,fruits = jelli$ products )\t add$ pect9 mu/ be h>d ripe & full flavor$1 or 9 a proportion ( fully ripe & und]ripe1 9 ord] to provide ! ne$$ pect94 ,if liquid or p[d]$ pect9 is us$1 fully ripe fruit is be/4 ,aft] sort+ to remove ov]ripe or undesirable fruit1 wa% 9 cold runn+ wat] or sev]al *anges ( cold wat]4 ,prep>e fruit accord+ to ! specific recipe1 disc>d+ any spoil$ or bruis$ portions4 ,only ! am\nt ne$$ %\ld be prep>$ to prev5t quality loss4 ,jam & ,jelly ,equipm5t ,wat] ba? cann] ,jelly !rmomet] ,tim] ,widem\? funnel ,l>ge1 flat-bottom$ kettle 7#h-aj qt47 ,measures ,measur+ cup & spoons ,food *opp] or ma%] ,long-h&l$ spoon ,col&] ,ladle ,j> lift] ,jelly bag & *eeseclo? ,jelmet] ,cann+ j>s & fitt+s ,extraction ,9 jelly mak+1 juice is extract$ ei!r by cru%+1 by limit$ heat+ us+ small am\nts ( wat]1 or by long] cook+ ) measur$ am\nts ( wat]4 ,heat+ aids 9 pect9 extraction = ^? recipes n us+ add$ pect94 ,! prep>$ fruit is put 9 a damp jelly bag or sev]al ?icknesses ( damp *eeseclo?1 ti$1 & hung to drip4 ,! cle>e/ juice w be free run1 b yields increase if ! bag is press$ or twi/$4 ,re-/ra9+ ?is juice is recomm5d$4 ,d n squeeze or press4 ,jams1 jellies1 & pres]ves c be made ) add$ pect9 or )\t x1 dep5d+ on ! fruit4 ,fruits su* z raspb]ries1 /rawb]ries1 & pea*es g5]ally ne$ add$ pect94 ,apples1 crabapples1 currants1 plums1 grapes1 & qu9ces--if n ov]ripe--conta9 en\gh pect9 & acid = good gel /r5g?4 ,pect9 cont5t c be *eck$ visually by mix+ #a tablespoon ( cool cook$ fruit juice & #a tablespoon ( d5atur$ alcohol & mix+4 ,fruit high 9 pect9 w =m a jellylike mass :ile fruit l[ 9 pect9 w %[ little clump+4 ,caution3 ,d n ta/e2 ! mixture is poison\s4 ,pect9 may also be te/$ us+ a jelmet]4 ,?is graduat$ glass tube measures ! rate ( fruit juice fl[ ?r\gh ! tube1 giv+ a r\gh e/imate ( ! am\nt ( pect9 pres5t4 ,jelli$ fruit products made )\t add$ pect9 require less sug> p] fruit unit & ne$ long] boil+ to rea* ! end po9t4 ,! yield ( f9i%$ product is less ?an t ) add$ pect94 ,pect9 add$ to fruit1 ei!r 9 p[d] or liquid =m1 mu/ be us$ 9 recipes designat+ ! type4 ,p[d]$ pect9 is mix$ ) ! unheat$ fruit juice or unheat$ cru%$ fruit4 ,liquid pect9 is add$ to ! boil+ fruit juice or fruit & sug> mixture4 ,! boil+ "t ( #a m9ute = bo? types is us$ & mu/ be accurately tim$4 ,reg>dless ( type1 or :e!r pect9 is us$1 y mu/ foll[ directions closely1 tak+ accurate measurem5ts4 ,:5 ,x's ,done ,"o ( ! l>ge/ conc]ns :5 mak+ jelly )\t add$ pect9 is to "k :5 x is done1 or judg+ ! end po9t4 ,two ( ! mo/ frequ5tly us$ me?ods = te/+ don5ess ( jelly )\t add$ pect9 are ! temp]ature te/ & ! spoon or %eet te/4 ,! temp]ature te/ is ! mo/ sci5tific me?od & probably ! mo/ dep5dable4 ,be=e cook+ jelly1 take ! temp]ature ( boil+ wat] ) a jelly or c&y !rmomet]4 ,cook ! jelly mixture to a temp]ature #h ,f high] ?an ! boil+ po9t ( wat]4 ,if cook$ to ?is po9t1 ! jelly mixture %\ld =m a satisfactory gel4 ,cook o!r jelli$ mixtures to a temp]ature #i high] ?an ! boil+ po9t ( wat]4 ,to get an accurate read+1 place ! !rmomet] 9 a v]tical position ) ! bulb completely cov]$ by ! jelly mixture b n t\*+ ! bottom ( ! kettle4 ,/ir jam1 pres]ve1 cons]ve1 & m>malade mixtures be=e tak+ ! temp]ature4 ,read ! !rmomet] at eye level4 ,to te/ ! jelly+ po9t by ! spoon or %eet te/1 dip a cool metal spoon into ! boil+ jelly mixture & lift ! spoon s ! sirup runs (f ! side4 ,:5 ! sirup no long] runs (f ! spoon 9 a /eady /ream1 b two drops =m toge!r & %eet (f ! spoon1 ! jelly %\ld be done4 ,illu/ration3 ,p\r+ hot jelly mixture into cann+ j>s4 ,once ! jelly+ po9t is rea*$1 quickly p\r jelly into /]iliz$ conta9]s4 ,:5 seal+ jelly ) lids1 use only /&>d cann+ j>s & new lids4 ,p\r ! boil+ hot jelly mixture into /]iliz$ hot j>s1 leav+ #a_/h in* head space4 ,wipe ! j> rims clean1 place hot metal lids on j>s ) ! seal+ comp\nd next to ! glass1 screw ! metal b&s d[n firmly1 & /& ! j>s upright to cool4 ,! p>aff9 seal is recomm5d$ only = jelly4 ,p\r ! boil+ hot jelly mixture into /]iliz$ hot conta9]s1 leav+ in* head space4 ,cov] hot jelly ) hot p>aff9 to make a s+le ?9 lay] #a_/h in* ?ick4 ,p>aff9 %\ld t\* all sides ( ! conta9]4 ,prick air bubbles 9 ! p>aff94 ,heat process+ ( jams1 pres]ves1 cons]ves1 & m>malades is recomm5d$1 especially 9 w>m or humid climates4 ,place fill$ j>s on a rack 9 a wat] ba? cann] or o!r l>ge conta9] fill$ ) hot wat]4 ,! wat] %\ld be an in* or two ov] ! tops ( ! j>s4 ,cov] cann]4 ,br+ ! wat] to a roll+ boil & boil g5tly = five m9utes4 ,remove ! products f ! cann] imm$iately :5 ! process+ "t is up4 ,place ! conta9]s on a rack or fold$ clo? away f drafts to cool4 ,let jelli$ products /& ov]night to avoid break+ ! gel4 ,remove screw b&s1 & label ! conta9]s ) ! "n ( ! product & ! date4 ,/ore 9 a cool1 dry place4 ,jelli$ products h a mu* bett] flavor & color if /or$ only = a %ort "t4 ,if ,x ,doesn't ,gel ,:at if ! jelly doesn't gel8 ,try us+ x z a topp+ = pancakes or ice cream1 or try recook+ ! mixture4 ,to remake jelly )\t add$ pect91 heat ! jelly to boil+ & boil = a few m9utes until ! jelly+ po9t is rea*$4 ,remove ! jelly f ! heat1 skim1 p\r into hot1 /]iliz$ conta9]s & seal4 ,h[ to ,prev5t ,problems ,) ,jelli$ ,products ,problem ,cause ,prev5tion ,=mation ( ,excess sug> ,te/ fruit juice ) jelmet] = cry/als prop] proportions ( sug> ,undissolv$ sug> ,wipe side ( pan free ( cry/als /ick+ to sides ) damp clo? be=e fill+ ( kettle j>s ,t>trate cry/als ,make grape jelly /ock1 & let 9 grape juice t>trate cry/als settle out be=e mak+ jelly4 ,!n /ra9 ?r\gh two ?icknesses ( *eeseclo? to remove cry/als ,mixture cook$ too ,cook at a rapid boil4 ,remove f sl[ly or too long heat imm$iately :5 jelly+ po9t is rea*$ ,syn]esis or ,excess acid 9 ,ma9ta9 prop] acidity ( juice weep+ juice makes pect9 un/able ,/orage place too ,/ore 9 a cool1 d>k & dry place w>m or /orage temp]ature fluctuat$ ,p>aff9 seal too ,seal jelly ) a s+le ?9 lay] ?ick ( p>aff9 #a_/h in* ?ick4 ,prick air bubbles 9 p>aff9 ,too s(t ,ov]cook+ fruit ,avoid ov]cook+ z ?is l[]s to extract juice ! jelly+ capacity ( pect9 ,incorrect ,foll[ recomm5d$ in/ructions proportions ( sug> & juice ,und]cook+ ,cook rapidly to jelly+ po9t caus+ insuffici5t conc5tration ,insuffici5t acid ,avoid us+ fruit t is ov]ripe4 ,lemon juice is sometimes add$ if fruit is acid defici5t ,mak+ too l>ge a ,use only #d to #f cups ( juice 9 bat* at "o "t ea* bat* ( jelly ,too /iff or ,ov]cook+ ,cook jelly mixture to a temp]ature t\gh #h ,f high] ?an ! boil+ po9t ( wat] or until x %eets f a spoon ,too mu* pect9 9 ,use ripe fruit fruit ,cl\dy ,gre5 fruit 7/>*7 ,use firm1 ripe fruits or slightly und]ripe ,imp]fect /ra9+ ,d n squeeze juice b let x drip ?r\gh jelly bag ,jelly all[$ to ,p\r into j>s imm$iately ^u /& be=e x rea*+ jelly+ po9t4 ,"w 0 p\r$ into quickly j>s or p\r$ too sl[ly ,bubbles ,kettle 0 n held ,hold kettle close to top ( j> & close to top ( p\r jelly quickly into j> j> z jelly 0 p\r$1 or jelly 0 p\r$ sl[ly & air became trapp$ 9 hot jelly ,may d5ote spoilage4 ,foll[ recomm5d$ me?ods to get airtight seal ,if bubbles are mov+1 d n use ,mold ,imp]fect seal ,use recomm5d$ me?ods to get 7d5otes airtight seal spoilage2 d n use7 ,lack ( prop] ,/]ilize jelly glasses & all sanitation equipm5t us$ ,to remake ) p[d]$ pect91 measure cup sug>1 cup wat]1 & #d teaspoons p[d]$ pect9 = ea* qu>t ( jelly4 ,mix ! pect9 & wat] & br+ to a boil1 /irr+ con/antly4 ,add ! jelly & ! sug>1 /ir ?or\ghly1 & br+ to a full roll+ boil ov] high heat1 /irr+ con/antly4 ,boil ! mixture h>d = #cj seconds1 remove f ! heat1 p\r into hot conta9]s & seal4 ,to remake ) liquid pect91 measure cup sug>1 #b tablespoons lemon juice1 & #b tablespoons liquid pect9 = ea* qu>t ( jelly4 ,br+ ! jelly to a boil ov] high heat4 ,add ! sug>1 lemon juice & liquid pect9 & br+ to a roll+ boil1 /irr+ con/antly4 ,boil ! mixture h>d = #a m9ute4 ,remove ! jelly f ! heat1 skim1 p\r into hot1 /]iliz$ conta9]s & seal4 ,high quality jelli$ products dep5d on _m factors s !re may be sev]al possible solutions to problems 9 mak+ ^! products4 ,"s common problems & _! prev5tion are giv5 9 ! table4 ,= ,fur!r ,read+3 ,h[ ,to ,make ,jellies1 ,jams & ,pres]ve at ,home1 ,h,g ,bul ,no4 #ef1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #ee4 ,pickles1 ,reli%es ,add ,zip & ,ze/ by ,isabelle ,d[ney#ad ,pickles or reli%es c add zip & ze/ to y\r meals1 snacks & p>ty refre%m5ts4 ,!y conta9 small am\nts ( nutri5ts1 dep5d+ on +r$i5ts us$ 9 mak+ !m4 ,b !y h little or no fat & are l[ 9 calories1 except = ! sweet v>ieties4 ,sun-dry+1 salt+1 smok+ & pickl+ 7 me?ods us$ 9 anci5t times = pres]v+ food4 ,pickl+ is /ill popul> today4 ,pickl+ is pres]v+ foods 9 v9eg> or br9e or a comb9ation ( ! two4 ,o!r +r$i5ts are sometimes add$ to make pickles crisp & spicy4 ,reli%es & "s pickles c be made 9 a few h\rs4 ,o!r pickles may take ?ree to six weeks4 ,!re are f\r basic classifications ( pickle products1 dep5d+ on +r$i5ts us$ & me?od ( prep>ation4 ,br9$ pickles are sometimes call$ f]m5t$ pickles & take ?ree weeks or long] to cure4 ,dill$ cucumb]s1 sau]kraut & "s vegetables are (t5 prep>$ ?is way4 ,cucumb]s *ange f a bright gre5 to an olive or yell[ gre5 :ile ! int]ior becomes uni=mly transluc5t4 ,sau]kraut is t>t & tangy 9 flavor1 creamy-:ite 9 color1 & crisp & firm4 ,fre% pack pickles are also call$ ! quick process4 ,?is me?od is v popul> = ! family ) limit$ "t4 ,+r$i5ts are comb9$ & put directly 9 ! j> to be heat process$1 or comb9$ & heat$ a %ort "t be=e be+ plac$ 9 ! j> = heat process+4 ,fruit pickles are usually made ( :ole fruits simm]$ 9 a spicy1 sweet-s\r sirup4 ,"s ( ! favorites are pea*1 pe> & wat]melon r9d4 ,reli%es are made f *opp$ fruits or vegetables 7or a comb9ation71 ) season+s add$ & cook$ to a desir$ consi/5cy4 ,!y c be hot1 spicy1 sweet or s\r1 dep5d+ on ! recipe us$4 ,corn reli%1 *ili sauce1 catsup1 *[-*[ & *utney are popul> examples4 ,always use a te/$ recipe2 "o t is curr5t & reliable4 ,too little ( "o +r$i5t & too mu* ( ano!r c\ld cause ! pickles to be unsafe to eat4 ,read ! complete recipe be=e />t+ ! prep>ation1 & be sure y und]/& exactly :at y are to d4 ,*eck to see y h all ! +r$i5ts4 ,accurate measurem5ts & weights are mo/ important 9 mak+ pickles & reli%es if a quality & safe product is to be ! result4 ,use only good quality fruits & vegetables4 ,select t5d] vegetables & firm ripe fruit4 ,pe>s & pea*es may be slightly und]ripe = pickl+4 ,! pickl+ type cucumb] is ! v>iety y w want to use4 ,! salad 7slic+7 v>iety does n make a crisp pickle4 ,contact y\r c\nty ,ext5sion (fice = ! v>iety gr[n 9 y\r area4 ,wax-coat$ cucumb]s b\ght f ! vegetable c\nt] are n suitable = pickl+ because br9e _c p5etrate ! wax4 ,besides1 cucumb]s = pickl+ %\ld be us$ )9 #bd h\rs aft] ga!r+4 ,if !y are kept--ev5 refrig]at$--long] ?an #bd h\rs be=e ! pickl+ process beg9s1 y may h a poor quality product4 ,always remove ! blossom4 ,?is may conta9 fungi or yea/s :i* c\ld cause enzymatic s(t5+ ( ! cucumb]4 ,if :ole cucumb]s are to be br9$1 y may want to leave a -in* /em4 ,d n use vegetables or fruits t h ev5 a slight evid5ce ( mold or decay4 ,9 prep>+ fruits & vegetables to be pickl$1 wa% !m ?or\ghly 9 cold wat] :e!r !y are to be peel$ or n4 ,lift out ( ! wat] ea* "t1 s soil t has be5 wa%$ (f w n dra9 back ov] !m4 ,r9se ! pan ?or\ghly betwe5 ea* wa%+4 ,?is is a good "t to *eck aga9 to see if y h fruits or vegetables t %\ld n be us$4 ,too1 y c sort z to size1 %ape & color4 ,?is makes = a uni=m pack & attractive product4 ,+r$i5ts ,,salt--,pure granulat$ salt ) no noncak+ mat]ial or iod9e add$ is be/4 ,?is is sold z pickl+ salt1 b>rel salt1 & ko%] salt4 ,pickl+ salt is sold at ! groc]y /ore & b>rel salt f _m f>m supply /ores4 ,table salt conta9s noncak+ mat]ials t may int]f]e ) f]m5tation dur+ br9+4 ,x also may make ! br9e cl\dy4 ,iodiz$ salt may d>k5 pickles4 ,nev] use ice cream salt or rock salt--!y are n food-pure4 ,,v9eg>--,use a #d to #f p]c5t acidity 7#dj to #fj gra97 cid] or :ite v9eg>4 ,read ! label1 = if x does n h ! am\nt ( acidity li/$1 x %\ld n be us$ = mak+ pickles or reli%es4 ,"s v9eg> has #ai p]c5t acidity--?is mu/ be dilut$4 ,directions are on ! label4 ,don't use homemade v9eg> s9ce ! acidity is n kn[n4 ,cid] v9eg>1 us$ 9 mo/ recipes1 has a good flavor & aroma b may discolor pe>s1 caulifl[]1 onions2 !re=e :ite di/ill$ v9eg> is us$ = ^!4 ,if a less s\r product is pref]r$1 *oose a recipe t has m sug>4 ,d n use less v9eg> ?an ! recipe specifies4 ,,sug>--,granulat$1 :ite sug> is us$ 9 mo/ pickles4 ,h[ev]1 "s recipes h br[n sug> z an +r$i5t & say s4 ,,spices ,,& ,,h]bs--,always use fre% spices & h]bs = be/ flavor4 ,!y det]iorate & lose _! pung5cy 9 heat & humidity4 ,if !y are n to be us$ imm$iately1 /ore !m 9 an airtight conta9] 9 a d>k1 dry1 cool place4 ,:ole spices1 if left 9 ! j> ) ! pickles1 w d>k5 !m2 !re=e !y c be ti$ 9 a ?9 clo? bag & remov$ j be=e pickles are pack$ into ! j>4 ,gr\nd spices t5d to d>k5 pickles & reli%es4 ,,wat]--,x is be/ n to use h>d wat] 9 br9+4 ,if y h h>d wat]1 boil x 9 a /a9less /eel or uncrack$ enamel conta9] = #ae m9utes4 ,remove f heat1 cov]1 & let sit = #bd h\rs4 ,remove any scum :i* might h =m$4 ,sl[ly p\r wat] f ! conta9] s t s$im5t w n be di/urb$4 ,! wat] is n[ ready to use4 ,equipm5t ,hav+ ! "r k9d1 size & am\nt ( equipm5t & tools c save y "t & en]gy4 ,*eck ^! ! day be=e y plan to make y\r pickles4 ,o!rwise y may n h :at y ne$4 ,= f]m5t+ or br9+ use a crock or /one j> t has nev] _h fat or milk 9 x4 ,an un*ipp$ enamel-l9$ pan1 glass or /a9less /eel are also ,o4,k4 ,d n use pla/ic4 ,to cov] vegetables :ile !y are 9 a br9e1 y w ne$ a heavy plate or l>ge glass lid t fits inside ! conta9]4 ,use a fill$ j> ( wat] to hold ! cov] d[n1 s t vegetables are kept bel[ ! surface ( ! br9e4 ,be sure ! j> has a tight fitt+ lid4 ,= heat+ pickl+ liquids1 use ut5sils ( un*ipp$ enamelw>e1 /a9less /eel1 alum9um or glass4 ,d n use copp]1 brass1 galvaniz$ or iron ut5sils2 ^! metals may react ) acids or salts & cause undesirable color *anges 9 pickles or =m undesirable comp\nds4 ,among small ut5sils t w help y d ! job are measur+ spoons1 /a9less /eel spoons1 measur+ cups1 h\sehold scales1 %>p knives1 vegetable peel]s1 l>ge trays1 cann+ tongs1 ladle ) a lip = p\r+1 slott$ metal spoons1 foot$ col&] or wire basket1 cann+ funnel1 food *opp] or gr9d]1 & non-por\s cutt+ bo>d4 ,all pickles & reli%es %\ld be process$ 9 a boil+-wat] ba? cann]4 ,any l>ge metal or enamel conta9] may be us$ if x3 --,is deep en\gh to all[ #b in*es or m ( wat] above ! tops ( ! j>s1 plus extra space = boil+ --,has a close-fitt+ cov] --,is equipp$ ) a wire or wood5 rack ,a /eam-pressure cann] c be us$ if x is deep en\gh4 ,= ?is purpose1 set ! cov] 9 place )\t fa/5+ x4 ,be sure ! petcock is wide op5 s t /eam escapes & pressure is n built up4 ,/&>d home cann+ j>s are us$ = pickles & reli%es4 ,d n use j>s & lids f comm]cially cann$ foods4 ,!y are design$ = use on special pack+ ma*9es & are n suitable = home cann+4 ,select j>s free f nicks1 *ips or any defects4 ,z y wa% ! j>s 9 w>m soapy wat] & r9se !m1 run y\r f+] ar\nd ! j> op5+ to see if !re is a defect4 ,if !re is1 ! j> w n seal4 ,look at ea* new metal lid to be sure ! seal+ comp\nd is ev5 & smoo?4 ,*eck ! metal screw b& to see t x is n b5t or ru/y4 ,b&s c be us$ ov] & ov] aga94 ,z = pretreatm5t ( lids & b&s1 foll[ ! manufactur]'s directions4 ,read ^! ev5 if y h us$ t br& be=e2 ! directions may h *ang$4 ,:5 us+ rubb] r+s get clean1 new ones t are ! "r size = ! j>s4 ,d n te/ ^! by /ret*+4 ,foll[ ! manufactur]'s directions z to pretreatm5t ne$$4 ,x is always be/ to foll[ curr5t1 reliable proc$ures z 9 ,u4,s4 ,dep>tm5t ( ,agriculture or ,ext5sion publications4 ,?is insures a quality product & "o t is safe to eat4 ,"t1 en]gy & money may be wa/$ if y use outdat$ or c>eless cann+ proc$ures4 ,fill ! j>s firmly & uni=mly ) ! pickle product4 ,avoid ov]-pack+ s tightly t ! br9e or sirup is prev5t$ f fill+ ar\nd & ov] ! product4 ,slide a pla/ic spatula d[n ea* side ( ! j> to remove any air spaces4 ,add en\gh liquid to cov] ! pickles4 ,be sure to all[ head space at ! top ( ! j> z recomm5d$ 9 ! recipe4 ,?is means !re is no food or liquid 9 t space4 ,wipe ! rim1 inside & top1 & ?reads ( ! j> ) a clean1 damp clo? to remove any p>ticles ( food1 spices1 se$s or liquid4 ,a small p>ticle may prev5t an airtight seal4 ,! two-piece metal cap 7flat metal lid ) seal+ comp\nd & metal screw b&7 is ! mo/ commonly us$ closure4 ,read ! manufactur]'s directions on treatm5t ne$$ to close ! lid4 ,^! v>y f "o manufactur] to ano!r4 ,:5 us+ a porcela9-l9$ z9c cap ) %\ld] rubb] r+1 screw ! cap d[n firmly aga9/ ! wet rubb] r+1 !n turn x back "o-f\r? in*4 ,imm$iately aft] process+ & removal ( ! j> f ! cann]1 screw ! cap d[n tight to complete ! seal4 ,if liquid has boil$ out ( a j> dur+ process+1 d n op5 x to add m liquid1 because spoilage organisms may ent]4 ,?is applies to #b-piece lids also4 ,seal ! j> z x is4 ,heat ,treatm5t ,all pickle products require heat treatm5t to de/roy organisms t cause spoilage & to inactivate enzymes t may affect flavor1 color & texture4 ,adequate heat+ is be/ a*iev$ by process+ ! fill$ j>s 9 a boil+-wat] ba?4 ,spoilage organisms are 9 ! air & !re is dang] ( !m contam9at+ ! food z x is transf]r$ f boil] to j>4 ,?is c happ5 :5 ev5 ! utmo/ c>e is tak54 ,!re=e1 boil+-wat] ba? process+ is ne$$4 ,aft] adju/+ ! lid1 put ! j> on ! rack into ! actively boil+ wat]4 ,n[ t ! j> is 9 ! wat] ba? cann]1 fill ! next j>4 ,cont9ue until all j>s are 9 ! cann]4 ,be sure to leave a small space ar\nd ea* j>4 ,?is all[s ! wat] to circulate4 ,wat] %\ld come #b or m in*es above j> tops2 add boil+ wat] if necess>y4 ,cov] ! cann] ) a close-fitt+ lid & br+ ! wat] back to boil+ z quickly z possible4 ,/>t to c\nt ! process+ "t :5 ! wat] returns to boil+1 & cont9ue to boil g5tly & /eadily = ! recomm5d$ "t accord+ to ! recipe4 ,:5 "t is up1 slide ! cann] f ! hot range unit4 ,close w9d[s & doors s t a draft w n be bl[+ on j>s z !y are remov$4 ,z y remove ! lid1 be sure to d ?is away f y s t y w n be burn$ by /eam4 ,remove "o j> at a "t1 us+ y\r cann+ tongs4 ,complete ! seals if ! manufactur] s directs4 ,set j>s upright1 away f a draft1 & sev]al in*es ap>t1 on a dry clo? or wire rack to cool4 ,d n cov] ) a clo?4 ,= f]m5t$ 7br9$7 cucumb]s & fre%-pack dills1 />t to c\nt ! process+ "t z soon z all ! fill$ j>s are 9 ! actively boil+ wat]4 ,?is prev5ts developm5t ( a cook$ flavor & loss ( crispness4 ,mo/ pickle & reli% recipe process+ times are giv5 = altitudes less ?an #a1jjj feet above sea level4 ,if y are #a1jjj feet or above1 y ne$ to increase ! recomm5d$ process+ "t4 ,see table 9 cann+ *apt] by ,c>ole ,davis4 ,aft] #ab to #bd h\rs1 *eck to make sure ! j>s h an airtight seal4 ,read ! manufactur]'s directions b if ^! are n giv51 "h are "s g5]al ways to tell if ! seal is airtight4 ,= ! metal lid ) a seal+ comp\nd & ! metal screw b&1 if ! c5t] ( ! lid has a slight dip or /ays d[n :5 press$1 ! j> is seal$4 ,ano!r te/ is to tap ! c5t] ( ! lid ) a spoon4 ,a cle>1 r++ s\nd means a good seal4 ,a dull note1 h[ev]1 does n always mean a poor seal4 ,ano!r way to *eck = an airtight seal is by turn+ ! j> p>tly ov]4 ,if !re is no leakage1 ! j> may be /or$4 ,if ! porcela9-l9$ z9c cap ) rubb] r+ has be5 us$1 *eck = airtight seal by turn+ ! j> p>tly ov]4 ,if !re is no leakage1 ! seal is tight4 ,if ! j> is n seal$1 use ! product "r away or recan x4 ,to recan1 empty ! j>1 repack 9 ano!r clean j>1 use a new lid1 & reprocess ! product z be=e4 ,if metal b&s are us$1 ^! c be remov$ f j>s aft] #bd h\rs if y want to4 ,wipe j>s ) a clean1 damp clo?4 ,make a label = ! j>4 ,put ! "n ( ! product & date on ! label4 ,/ore cann$ pickles & reli%es 9 a d>k1 dry1 cool place :]e !re is no dang] ( freez+4 ,freez+ may crack ! j>s or break ! seals1 & let 9 bact]ia4 ,be=e us+1 always exam9e ea* j> = signs ( spoilage4 ,a bulg+ lid or leakage may mean t ! cont5ts are spoil$4 ,:5 a j> is op5$ look = o!r signs ( spoilage su* z3 --,spurt+ liquid --,mold --,disagreeable odor --,*ange 9 color --,unusual s(tness1 mu%9ess or slipp]9ess ,if !re is ev] ! slighte/ indication ( spoilage1 d n eat or ev5 ta/e ! cont5ts4 ,dispose ( ! cont5ts s !y _c be eat5 by humans or animals4 ,also dispose ( ! lid4 ,aft] empty+ ! j> ( spoil$ food1 wa% ! j> 9 hot1 soapy wat] & r9se4 ,boil 9 clean wat] = #ae m9utes4 ,pickle ,problems ,:y are pickles s(t or slipp]y8 ,?is g5]ally results f microbial action :i* causes spoilage4 ,once a pickle becomes s(t x _c be made firm aga94 ,microbial activity may be caus$ by --,too little salt or acid --,cucumb]s n cov]$ ) br9e dur+ f]m5tation --,scum n remov$ f br9e dur+ f]m5tation --,insuffici5t heat treatm5t --,seal is n airtight --,moldy g>lic or spices ,blossoms1 if n remov$ f ! cucumb]s be=e f]m5tation1 may conta9 fungi or yea/s responsible = enzymatic s(t5+4 ,:y are pickles %rivel$8 --,us+ too /rong a v9eg>1 sug> or salt solution at ! />t ( ! pickl+ process4 ,9 mak+ ! v sweet or v s\r pickles1 x is be/ to />t ) a dilute solution & increase gradually to ! desir$ /r5g? --,ov]cook+ --,ov]process+ ,:y are pickles d>k8 --,use ( gr\nd spices --,too mu* spice --,:ole spices left 9 j> --,iodiz$ salt --,m9]als 9 wat]1 especially iron --,ov]cook+ ,:at causes g>lic to turn purple or blue8 --,g>lic conta9s an?ocyan9s1 a wat] soluble pigm5t also f\nd 9 beets4 ,?is *anges color v easily & ) ! acid condition 9 pickles1 turns blue or purple 9 color ,h[ c y tell if sau]kraut is spoil$8 --,undesirable color --,(f odors --,s(t texture ,:y does kraut get s(t8 --,insuffici5t salt --,too high temp]atures dur+ f]m5tation --,unev5 di/ribution ( salt --,air pockets caus$ by improp] pack+ ,:y does kraut get p9k8 ,?is is caus$ by gr[? ( c]ta9 types ( yea/ on ! surface ( ! kraut due to3 --,too mu* salt --,unev5 di/ribution ( salt --,kraut improp]ly cov]$ or weight$ dur+ f]m5tation ,:y does kraut turn d>k8 --,unwa%$ & improp]ly trimm$ cabbage --,insuffici5t juice to cov] f]m5t+ cabbage --,unev5 di/ribution ( salt --,exposure to air --,long /orage p]iod --,high temp]ature dur+ f]m5tation1 process+ & /orage ,= ,fur!r ,read+3 ,mak+ ,pickles & ,reli%es at ,home1 ,h,g ,leaflet #ib1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #de4 ,w9e ,mak+ 7) a note on v9eg>7 by ,philip ,wagn] & ,j4 ,r4 ,mc,grew#ae ,grapes are ! _w's lead+ fruit crop & ! eigh? mo/ important food crop 9 ! _w1 exce$$ only by ! pr9cipal c]eals & />*y tub]s4 ,?\gh sub/antial quantities are us$ = fre% fruit1 rais9s1 juice & pres]ves1 mo/ ( ! _w's annual production ( ab\t #fj million metric tons is us$ = dry 7non-sweet7 w9e4 ,w9e is ( great antiquity1 z e ,bible read] kn[s1 & a traditional & important elem5t 9 ! daily f>e ( millions4 ,us$ 9 mod]ation1 x is :olesome & n\ri%+1 & gives ze/ to ! simple/ diet4 ,x is a s\rce ( a broad range ( ess5tial m9]als1 "s vitam9s1 & easily assimilat$ calories provid$ by its mod]ate alcoholic cont5t4 ,9 its beg9n+s1 w9emak+ 0 z mu* a dome/ic art z breadmak+ & *eesemak+4 ,x /ill is1 :]ev] grapes are gr[n 9 sub/antial quantity4 ,?\gh mu* w9e is n[ produc$ indu/rially1 _m ( ! _w's mo/ fam\s w9es are /ill made on :at am\nts to a family scale1 ! grapegr[] be+ ! w9emak] z well4 ,production ( good dry table w9e = family use is n difficult1 provid$ c]ta9 ess5tial rules are obs]v$4 ,! "r grapes4 ,quality ( a w9e dep5ds fir/ ( all on ! grapes x is made f4 ,z is true ( o!r fruits1 !re are hundr$s ( grape v>ieties4 ,!y fall 9 ?ree ma9 gr\ps4 ,fir/1 !re are ! classic v9if]a w9e grapes ( ,europe4 ,^! also dom9ate ! v9ey>ds ( ,cali=nia1 ) its ess5tially ,m$it]ranean climate4 ,b sev]al c5turies ( trial h %[n t !y are n at home 9 mo/ o!r p>ts ( ! ,unit$ ,/ates4 ,second1 !re are ! traditional ,am]ican sorts su* z ,concord1 ,catawba1 ,delaw>e1 & ,niag>a1 :i* are desc5dants ( our wild grapes & mu* gr[n :]e ! v9if]a fail4 ,!y h pron\nc$ aromas & flavors1 (t5 call$ foxy1 :i*1 ?\gh reli%$ 9 ! fre% /ate by _m1 r$uce _! value = w9e4 ,?ird1 !re are ! ,fr5* or ,fr5*-,am]ican hybrids1 introduc$ 9 rec5t ye>s & n[ sup]s$+ ! traditional ,am]ican sorts = w9emak+4 ,! object 9 bre$+ ^! 0 to comb9e fruit resembl+ ! ,european w9e grapes ) v9es hav+ ! w9t] h>d9ess & disease resi/ance ( ! ,am]ican p>5t4 ,!y may be gr[n = w9emak+ :]e ! pure ,european w9e grapes w n succe$4 ,:at w9e is4 ,simply describ$1 w9e is ! product ( ! f]m5tation ( s\nd1 ripe grapes4 ,if a quantity ( grapes is cru%$ into an op5 half-b>rel or o!r suitable vessel1 & cov]$1 ! ph5om5on ( f]m5tation w be noticeable )9 a day or two1 dep5d+ on ! ambi5t temp]ature4 ,x is initiat$ by ! yea/s naturally pres5t on ! grapes1 :i* beg9 to multiply prodigi\sly once ! grapes are cru%$4 ,f]m5tation cont9ues = ?ree to t5 days1 ?r[+ (f gas & a v9\s odor4 ,9 ! process1 ! sug> ( ! grapes is r$uc$ to approximately half alcohol & half c>bon dioxide gas1 :i* escapes4 ,f]m5tation subsides :5 all ! sug> has be5 us$ up4 ,! murky liquid is !n dra9$ & press$ f ! solid matt] & all[$ to settle & cle> 9 a clos$ conta9]4 ,! result+ liquid is w9e--n v good w9e if ! con/itu5ts ( ! grapes 7 n 9 balance1 & readily spoil$1 b w9e nev]!less4 ,b5ea? ! app>5t simplicity1 ! evolution ( grapes into w9e is a s]ies ( complex bio*emical reactions4 ,?us w9emak+ c be z simple or z complex z y wi% to make x4 ,! m y und]/& & control ! process1 ! bett] ! w9e4 ,! foll[+ in/ructions cov] only ! ess5tials ( s\nd home w9emak+4 ,"u ,f$]al law ! head ( a h\sehold may make up to #bjj gallons ( w9e a ye> = family use1 b is fir/ requir$ to notify ! ,treasury ,dep>tm5t's ,bureau ( ,alcohol1 ,tobacco & ,fire>ms on ,=m #aeda4 ,mak+ ,r$ ,w9e ,! grape con/itu5ts :i* matt] mo/ to ! w9emak] are 7a7 sug> cont5t ( ! juice1 & 7b7 t>tness or total acidity ( ! juice4 ,sug> cont5t is important because ! am\nt ( sug> det]m9es alcoholic cont5t ( ! f9i%$ w9e4 ,a s\nd table w9e conta9s betwe5 #aj & #ab alcohol4 ,! work+ rule is t #b sug> yields #a ( alcohol4 ,example3 a sug> cont5t ( #bb yields a w9e ( approximately #aa alcohol4 ,cali=nia grapes normally conta9 suffici5t sug>4 ,grapes gr[n else:]e are (t5 some:at defici5t1 & ! diff]5ce mu/ be made up by add+ ! appropriate am\nt ( ord9>y granulat$ sug> :i* promptly conv]ts to grape sug> on contact ) ! juice4 ,sug> ,correction ,table ,:at ! ,= w9e ( #aj by ,= w9e ( #ab by sac*>omet] %[s volume1 add volume1 add ,ounces ( sug> p] 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 ,! result is n precise1 yield ( alcohol v>y+ "u ! conditions ( f]m5tation4-- ,adapt$ f ,grapes ,into ,w9e by ,philip ,m4 ,wagn]4 ,9 us+ non-,cali=nia grapes1 y ne$ to te/ ! sug> cont5t 9 advance4 ,t is done by a simple little in/rum5t call$ a sac*>omet]1 obta9able at any w9emak]s' %op4 ,?is is float$ 9 a sample ( ! juice1 & a direct read+ ( sug> cont5t is tak5 f ! scale4 ,! correct am\nt ( sug> to add1 9 ounces p] gallon ( juice1 is !n det]m9$ by ref]5ce to ! sug> table4 ,illu/ration3 ,sac*>omet] & hydromet] j>4 ,in/rum5t floats at z]o 9 pla9 wat]4 ,x floats high] accord+ to sug> cont5t ( grape juice4 ,if total acidity1 or t>tness1 is too high & n correct$1 ! result+ w9e w be too t>t to be agreeable4 ,aga91 ,cali=nia grapes are usually )9 a satisfactory range ( total acidity4 ,grapes gr[n else:]e are (t5 too t>t1 & acidity ( ! juice %\ld be r$uc$4 ,9 comm]cial w9emak+ ?is is done ) precision4 ,! home w9emak] r>ely makes ! *emical te/ = total acidity b uses a rule ( ?umb4 ,he corrects ! assum$ excess ( acidity ) a sug> solution consi/+ ( #b p\nds ( sug> to #a gallon ( wat]--add+ #a gallon ( ! sug> solution = e e/imat$ #d gallons ( juice4 ,?is sug> solution is 9 addition to ! sug> requir$ to adju/ sug> cont5t ( ! juice itself4 ,9 e/imat+ ! quantity ( juice1 ano!r practical rule is t #a full bu%el ( grapes w yield approximately #d gallons4 ,! w9emak] !re=e corrects ) #a gallon ( sug> solution = ea* full bu%el ( cru%$ grapes4 ,! pigm5t ( grapes is lodg$ almo/ entirely 9 ! sk9s4 ,x is dur+ f]m5tation on ! sk9s t ! pigm5t is extract$ & gives r$ w9e its color4 ,h[ to proce$4 ,cru% ! grapes directly into y\r f]m5t] 7a clean op5 b>rel1 pla/ic tub or l>ge crock1 nev] metal74 ,small h& cru%]s are available1 b ! grapes may be cru%$ z effectively by foot--we>+ a clean rubb] boot4 ,!n remove a portion ( ! /ems1 :i* may o!rwise give too mu* a/r+5cy to ! w9e4 ,l[-acid ,cali=nia grapes are q vuln]able to bact]ial spoilage dur+ f]m5tation4 ,to prev5t spoilage & assure clean f]m5tation1 dissolve a bit ( potassium metabisulfite 7kn[n z meta & available at all w9emak]s' %ops7 & mix x into ! cru%$ mass4 ,use ounce 7#a_/c ( a teaspoonful7 p] #ajj p\nds ( grapes4 ,illu/ration3 ,kev9 ,hayes ,a h&-crank grape cru%]4 ,also use a yea/ />t]4 ,?is comes z a #e gram envelope ( dehydrat$ w9e yea/1 also obta9able at w9emak]s' %ops4 ,to prep>e ! />t]1 empty ! granules ( yea/ into a %all[ cup & add a few ounces ( w>m wat]4 ,:5 all ! wat] is tak5 up1 br+ x to ! consi/5cy ( cream by add+ a bit m wat]4 ,let /& = an h\r1 !n mix x into ! cru%$ grapes4 ,aft] ! meta & yea/ are add$1 cov] ! f]m5t] ) clo? or pla/ic %eet+ to keep out du/ & fruit flies1 & wait = f]m5tation4 ,if non-,cali=nia grapes are us$1 te/ & make ! prop] correction = sug> cont5t4 ,!n correct ! total acidity by add+ sug> solution z describ$ e>li]4 ,9 us+ non-,cali=nia grapes1 x is desirable1 b n necess>y at ?is po9t1 to add a dose ( meta4 ,a yea/ />t] is advisable4 ,z f]m5tation beg9s1 ! solid matt] ( ! grapes w rise to =m a cap4 ,pu% ?is d[n & mix ) ! juice twice a day dur+ f]m5tation1 always replac+ ! cov]4 ,:5 f]m5tation beg9s to subside & ! juice has lo/ mo/ ( its sweetness1 x is "t to sep>ate ! turbid1 yea/y & r\gh-ta/+ new w9e f ! solid matt]4 ,= ?is purpose a press is necess>y1 pref]ably a small basket press ?\gh sub/itutes c be devis$4 ,be ready ) clean /orage conta9]s = ! new w9e1 sev]al pla/ic buckets1 & a pla/ic funnel4 ,! be/ /orage conta9]s = home w9emak+ are #e-;gallon glass bottles or small fib]glass tanks4 ,bew>e ( small casks & b>rels = sev]al reasons4 ,!y are usually leaky4 ,!y are s\rces ( infection & (f-odors t spoil m homemade w9e ?an any o!r "o ?+4 ,& !re is frequ5tly n en\gh new w9e to fill & keep !m full4 ,w9e conta9]s mu/ be kept full2 o!rwise ! w9e quickly spoils4 ,us+ glass conta9]s1 y c see :at y are do+4 ,) ! equipm5t assembl$1 simply bail ! mixture ( juice & solid matt] into ! press basket4 ,! press basket s]ves z a dra91 mo/ ( ! new w9e gu%+ into ! wait+ buckets & be+ p\r$ f !m into ! conta9]s4 ,:5 ! mass has yield$ all its free run1 press ! rema9d] = :at x /ill conta9s4 ,fill ! conta9]s full1 "r into ! neck4 ,s9ce f]m5tation w cont9ue = a:ile long]1 use a /opp] ) a f]m5tation bubbl] :i* lets ! gas out b does n let air 94 ,:5 ! bubbl] /ops bubbl+ & !re are no fur!r signs ( f]m5tation1 replace x ) a rubb] /opp] or a cork wrapp$ 9 wax$ pap]4 ,illu/ration3 ,f]m5tation bubbl] fitt$ to j>4 ,left1 wat] is p\r$ 9 to level %[n4 ,"r1 position ( wat] imm$iately be=e a gas bubble passes ?r\gh4 ,/ore ! w9e = sev]al weeks at a temp]ature ( ar\nd #fj ,f4 ,susp5d$ matt] 9 ! w9e w beg9 to settle1 & at ?is temp]ature c]ta9 desirable reactions cont9ue to take place 9 ! w9e itself4 ,at ! end ( ?is p]iod1 siphon ! w9e f its s$im5t1 ) a pla/ic or rubb] tube1 into clean conta9]s4 ,at ! same "t dissolve & add a bit ( ! meta already ref]r$ to at ! rate ( level teaspoon p] #e gallons ( w9e4 ,?is w protect aga9/ (f odors & spoilage b does n o!rwise affect ! w9e4 ,cl>ify+ ,next1 transf] ! conta9]s to a place :]e ! w9e w be ?or\ghly *ill$1 ev5 d[n to freez+4 ,?is precipitates m susp5d$ matt] & unwant$ +r$i5ts1 & enc\rages cl>ification4 ,assum+ t ! w9e 0 made 9 e>ly fall1 hold x 9 cool /orage until aft] ! fir/ ( ! ye>4 ,by !n x %\ld h fall5 bright & be /able4 ,to te/ its cl>ity1 hold a light$ mat* beh9d ! bottle4 ,! w9e is !n siphon$ once aga9 f its s$im5t1 & ano!r dose ( meta add$ at ! same rate ( teaspoon p] #e gallons4 ,if ! w9e is brilliantly cle>1 "o conta9] ( x may !n be siphon$ into w9e bottles1 cork$ or capp$1 & is ready = imm$iate use4 ,despite ! common impression1 mo/ w9e does n ga9 greatly by ag+ once x is /able4 ,x cont9ues to evolve1 b n necess>ily = ! bett]4 ,! re/ ( ! w9e is held until aft] ! return ( w>m wea!r to make sure !re w be no resumption ( f]m5tation1 :i* w\ld bl[ corks if ! w9e 0 bottl$4 ,by mid-,may t haz>d w h pass$1 & ! w9e is ready = its f9al siphon+1 its f9al dose ( ! same quantity ( meta1 & bottl+4 ,f9+4 ,if 9 ,janu>y ! w9e is n brilliantly cle>1 x %\ld be f9$4 ,?is consi/s ( dissolv+ 9 a small am\nt ( hot wat] & mix+ 91 at ! "t ( siphon+1 ord9>y h\sehold gelat9 at ! rate ( ounce 7#b teaspoonsful7 p] #e gallons4 ,?is w turn ! w9e milky :5 mix$ 9 & w sl[ly settle1 dragg+ all impurities & susp5d$ matt] ) x4 ,9 two weeks to a mon? ! process ( f9+ w be complete4 ,! w9e is !n ready to be siphon$ f ! f9+ s$im5t & treat$ z above4 ,mak+ ,:ite ,w9e ,z we h se51 r$ w9e is f]m5t$ on ! sk9s 9 ord] to extract ! color+ matt] & o!r +r$i5ts lodg$ 9 ! sk9s4 ,9 mak+ :ite w9e1 ! grapes are cru%$ & ! fre% juice imm$iately sep>at$ by press+ s t x may f]m5t ap>t f ! sk9s4 ,?is fre% juice is *eck$ = its sug> cont5t & acidity1 z 9 prep>+ to f]m5t r$ w9e1 & ! prop] corrections are made imm$iately aft] press+4 ,likewise1 a yea/ />t] is add$4 ,! f]m5tation takes place 9 ! same #e-;gallon glass conta9]s t are lat] us$ = /orage4 ,b z f]m5t]s !y are fill$ only two-?irds full z a precaution aga9/ any ov]fl[ or unmanageable =mation ( bubbles4 ,:5 ! prim>y f]m5tation has run its c\rse1 ! sev]al p>tly-fill$ bottles are simply consolidat$--fill$ full & equipp$ ) bubbl]s4 ,subsequ5t siphon+ f s$im5t1 *ill+1 & dos+ ) meta are c>ri$ out z ) r$ w9e4 ,if f9+ is necess>y1 x diff]s 9 "o respect3 be=e mix+ 9 ! gelat91 mix 9 an equal am\nt ( dissolv$ tannic acid to remove ! impurities4 ,tannic acid is obta9able at drug /ores or w9emak]s' %ops z a p[d]4 ,?is provides bett] settl+ out ( susp5d$ matt]4 ,dry table w9e is a food bev]age1 to be us$ ) meals4 ,sweet w9es are m l cordials4 ,! mak+ ( sweet w9es takes advantage ( a *>act]i/ic ( ! yea/ organism1 namely1 t its activity dies d[n & x usually ceases to f]m5t sug> into alcohol aft] a f]m5t+ liquid rea*es an alcoholic cont5t ( ar\nd #ac4 ,! secret1 !n1 is to add an excess ( sug> :5 correct+ ! juice ( cru%$ grapes be=e f]m5tation4 ,:5 f]m5tation ceases1 !re is /ill "s residual sug> 9 ! juice4 ,f !n on ! /ill-sweet new w9e is treat$ mu* z o!r w9e4 ,! ?ree important diff]5ces are3 7#a7 ! w9e is siphon$ f its s$im5t imm$iately aft] f]m5tation1 )\t ! wait+ p]iod at #fj ,f2 7#b7 ! *ill+ beg9s z soon z possible2 & 7#c7 ! dose ( meta add$ !n & at ea* subsequ5t siphon+ is d\bl$ 7 teaspoon p] #e gallons in/ead ( teaspoon7 to gu>d aga9/ spoilage & aga9/ any accid5tal resumption ( f]m5tation4 ,dry table w9es made f o!r fruits are r>ely successful1 b agreeable sweet w9es may be made f !m4 ,! po9t to rememb] is t mo/ fruits are l[] 9 sug> ?an grapes & high] 9 acid4 ,corrections = bo? are almo/ always necess>y1 plus suffici5t excess sug> to leave residual sweetness aft] f]m5tation4 ,^! fruits1 ) ! exception ( apple juice1 are f]m5t$ 9 a cru%$ mass 9 ord] to obta9 a maximum extraction ( *>act]i/ic odors & flavors4 ,once f]m5tation is conclud$1 !y are treat$ l sweet grape w9e4 ,! table w s]ve z a r\gh guide to _! relative sug> cont5t & total acidity4 ,mak+ ,sweet ,w9e ,fruit ,av]age ,sug> ne$$ ,av]age acid ,gallons ( sug> p] gallon to sug> wat] level make a sweet to add p] w9e gallon ounces ,grapes 7ea/]n7 #ab-bj #a-b m$4 to high #j-a ,grapes 7,calif47 #af-bj #a-a l[ to m$4 #j ,apples #ac #b-b l[ to high #j- ,apricots #ab #b-b m$4 to high #j- ,blackb]ries #f #b-c high to v high #a or m ,blueb]ries #h #b-c l[ to m$4 #j ,*]ries 7s\r7 #ad #b-b high to v high #a or m ,*]ries 7sweet7 #ah #a-b m$ium #j ,pe> #ab #b-b m$4 to high #j- ,plum 7,damson7 #ad #b-b m$4 to high #j- ,plum 7,prune7 #ag #a-b m$4 to high #j- ,pea* #aj #b-b m$4 to high #j- ,raspb]ries #h #b-c high to v high #a or m ,/rawb]ries #e #b-c m$4 to high #j- ,c,to ma9ta9 prop] sug> level :5 ! acidity is r$uc$ by add+ wat]1 x is easi] to make up a sug> solution by dissolv+ #c p\nds ( sug> 9 en\gh wat] to fill a #a-;gallon jug4 ,b,addition ( "s acid 7citric or t>t>ic7 may help4 ,?is c be done to ta/e aft] ! active f]m5tation is ov]4 ,v9eg> ,if a cork happ5s to pop out unnotic$ & air rea*es ! w9e = sev]al weeks1 !re is a good *ance t bact]ial action w beg9 to conv]t ! alcohol 9 ! w9e into acetic acid4 ,once ! pres5ce ( acetic acid c be detect$ 7a v9eg>-l odor7 ! w9e w lose its appeal z w9e4 ,a usable v9eg> c be retriev$ by enc\rag+ ! process to g to completion4 ,v9eg> produc$ f an undilut$ w9e w be ov]ly /rong1 s an equal volume ( wat] %\ld be add$4 ,! conta9] %\ld be less ?an ?ree-qu>t]s full & clos$ ) a loose cotton plug or cov]$ ) a piece ( light clo? to keep out fruit flies4 ,if w9e v9eg> is y\r desir$ goal & no w9e has />t$ to s\r1 use a v9eg> />t]4 ,a select$ /ra9 ( v9eg> />t] c be pur*as$ f "s w9emak]s' %ops1 or a wild />t] may be us$4 ,frequ5tly ! wat] 9 an air-bubbl] w h a v9eg>-l smell4 ,?is c be us$ to />t a bat* ( v9eg>4 ,! w9e is dilut$ ) an equal volume ( wat] & ! conta9] p>tly fill$ & cov]$ z above4 ,a w>m1 b n hot1 location w spe$ ! process4 ,9 a mon? or two ! v9eg> %\ld be ready4 ,! cle> portion ( ! v9eg> c be p\r$ or siphon$ (f = use4 ,if ano!r bat* is want$1 m ( ! w9e-wat] mixture c be add$ to ! old culture4 ,home ,dry+ ( ,fruits & ,vegetables by ,dale ,e4 ,kirk & ,c>olyn ,a4 ,raab#af ,ta/y ready-to-eat snacks & confections are "s ( ! v]satile products y c create by dry+ fruits & vegetables at home4 ,aft] soak+ 9 wat]1 ! rehydrat$ food c be us$ 9 favorite recipes = cass]oles1 s\ps1 /ews & salads4 ,rehydrat$ fruits & b]ries c also make excell5t compotes or sauces4 ,dry+ is appeal+ because ! proc$ure is relatively simple & requires little equipm5t4 ,only m9imal /orage space is ne$$4 ,food c be dri$ 9 ! sun1 9 ! ov51 or 9 a dehydrator4 ,dry+ requires a me?od ( heat+ ! food to evaporate ! moi/ure pres5t1 & "s means ( remov+ ! wat] vapor =m$4 ,sun dry+ utilizes bo? radiant heat en]gy & heat transf]r$ to ! product f w>m air4 ,natural air curr5ts are usually adequate to c>ry away ! wat] vapor4 ,trays ( wood slats1 pla/ic me%1 or alum9um scre5 may be plac$ 9 ! sun on support blocks or /rips to all[ air movem5t ar\nd & ?r\gh ! trays4 ,galvaniz$ wire is n recomm5d$ z a tray mat]ial because high-acid foods w react ) ! z9c coat+ on ! /eel wire4 ,if insects or birds are a problem1 a wood5 frame c be con/ruct$ ov] ! trays to support a pla/ic me% or *eeseclo? cov]4 ,fur!r protection c be provid$ by us+ a totally enclos$ frame & a transp>5t panel to =m a sol> dry+ ov54 ,to dry 9 ! kit*5 ov51 ! !rmo/at %\ld be set to its l[e/ temp]ature 7g5]ally ab\t #aej ,f74 ,s9ce ov5 v5ts provid$ = remov+ moi/ure f roa/+ & bak+ are adequate = dry+ only small quantities ( food at "o "t1 ! ov5 door %\ld be left p>tially op5$4 ,= l>g] loads1 ! air circulation rate c be increas$ by plac+ a h\sehold fan outside ! ov51 direct$ at "o edge ( ! p>tially op5$ ov5 door4 ,dehydrator cab9ets may be pur*as$ 9 _m sizes & types4 ,or !y may be built us+ plans available f ,/ate univ]sities or ,u4,s4 ,dep>tm5t ( ,agriculture plan s]vices 7ask y\r c\nty ,ext5sion (fice ab\t plans74 ,all cab9ets are provid$ ) a heat s\rce & v5ts = c>ry+ (f moi/ air4 ,simpl] units may rely on natural convection to c>ry moi/ air away1 & ! heat+ unit may be limit$ 9 output s t ! cab9et nev] exce$s safe dry+ temp]atures ne> ! end ( ! dry+ p]iod4 ,?is type w be sl[ 9 a*iev+ dry+ temp]ature if sizable am\nts ( food are process$ at "o "t4 ,trays mu/ be rotat$ dur+ ! process+ p]iod to insure ev5 dry+4 ,trays ne>e/ ! bottom1 expos$ to ! hotte/1 drie/ air1 w dry mo/ rapidly4 ,if ! natural convection type cab9et is equipp$ ) a !rmo/at1 x may be fitt$ ) a l>g] heat]4 ,?is w provide high] dry+ temp]atures dur+ ! e>ly /ages b w n give ev5 dry+ across all trays4 ,by us+ a fan to =ce air across ! trays m rapidly1 ev5 dry+ c be obta9$ across ea* tray z well z betwe5 trays4 ,! =c$ air sy/em may be us$ ) or )\t a !rmo/at4 ,mo/ food products release moi/ure rapidly dur+ e>ly /ages ( dry+4 ,?is means !y c absorb l>ge am\nts ( heat & give (f l>ge quantities ( wat] vapor :ile rema9+ at a temp]ature well bel[ t ( ! dry+ air4 ,maximum dry+ rates c be a*iev$ by provid+ a l>g]1 !rmo/atically-controll$ heat s\rce & a fan = circulat+ air4 ,illu/ration3 ,enclos$ frame sol> dry+ ov5 ) provision = air movem5t4 air 9 7scre5$7 trays glass or transp>5t pla/ic air out 7scre5$7 ,illu/ration3 ,dehydrator ) built-9 heat] relies on air movem5t to c>ry (f moi/ air4 air 9 heat+ elem5t heat %ield trays air out ,illu/ration3 ,?is =c$ draft dry] c recirculate mu* ( ! dry+ air to cons]ve en]gy4 air 9 fan heat]s heat %ield !rmo/at trays air out ,to cons]ve en]gy & /ill obta9 rapid1 ev5 dry+ across all trays1 mu* ( ! dry+ air may be reheat$ & recirculat$4 ,?is is p>ticul>ly effective dur+ ! la/ #gj to #ij ( ! dry+ p]iod1 :5 relatively small am\nts ( wat] are absorb$ by ! air z x passes ov] ! p>tially dri$ food4 ,! recirculat+ sy/em requires ei!r a !rmo/at or sep>ate swit* controls on "p ( ! heat+ unit to adju/ heat output to mat* ! dry+ load4 ,! am\nt ( air recirculat$ is det]m9$ by ! size ( ! p]man5t inlet & outlet op5+s 9 ! box4 ,x c be fur!r controll$ by adju/+ ! door to a p>tially op5$ position4 ,detail$ plans = con/ruct+ ! recirculation-type dri] c be obta9$ by s5d+ #be to ! ,we/]n ,regional ,agricultural ,eng9e]+ ,s]vice 7,,wraes71 ,oregon ,/ate ,univ]sity1 ,corvallis1 ,oreg4 #igcca & reque/+ ,,wraes ,fact ,%eet ,no4 #ah4 ,proc$ure ,dry+ is a relatively simple process1 b !re are a numb] ( recomm5d$ te*niques4 ,y may ne$ to use a trial & error approa* to f9d ! dry+ proc$ure :i* works be/ 9 a p>ticul> situation4 ,fruits & vegetables c be dri$ 9 pieces or pure$ & dri$ 9 a ?9 %eet z a lea!r4 ,! foll[+ in=mation summ>izes major /eps 9 dry+4 ,detail$ in/ructions are available at c\nty ,ext5sion (fices4 ,also1 v>i\s books on ! m>ket give in/ructions = dry+ & recipes = us+ dri$ food4 ,fruits & vegetables select$ = dry+ %\ld be ! highe/ quality obta9able--fre% & fully rip5$4 ,wilt$ or inf]ior produce w n make a satisfactory dri$ product4 ,immature produce lacks flavor & color4 ,ov]mature produce may be t\gh & fibr\s or s(t & mu%y4 ,/eps 9 ,dry+ ,fruits & ,vegetables ,,prep>e wa%1 sort peel1 pit_/core1 slice ,,pretreat fruits3 dip or blan* vegetables3 blan* ,,dry ov51 sun1 dehydrator ,,condition ,,& ,,/ore equalize1 pa/eurize package & /ore ,prep>e produce imm$iately aft] ga!r+1 & beg9 dry+ at once4 ,wa% or clean all fre% food ?or\ghly to remove any dirt or spray4 ,sort & disc>d defective food2 decay1 bruises1 or mold on any piece may affect an entire bat*4 ,= great] conv5i5ce :5 y f9ally use ! food1 & to spe$ dry+1 x is advisable to peel1 pit1 or core "s fruits & vegetables4 ,small] pieces dry m quickly & uni=mly4 ,pretreat+ ,enzymes 9 fruits & vegetables are responsible = color & flavor *anges dur+ rip5+4 ,^! *anges w cont9ue dur+ dry+ & /orage unless ! produce is pretreat$ to sl[ d[n enzyme activity4 ,blan*+ is ! recomm5d$ pretreatm5t = vegetables4 ,x helps save "s ( ! vitam9 cont5t1 sets color1 & ha/5s dry+ by relax+ tissues4 ,blan*+ may also prev5t undesirable *anges 9 flavor dur+ /orage1 & improve recon/itution dur+ cook+4 ,/eam blan*+ is pref]r$ because x reta9s m wat]-soluble nutri5ts ?an wat] blan*+4 ,blan*+ times diff]1 dep5d+ on ! type ( vegetable be+ dri$4 ,ov]blan*+ leads to excessive lea*+ ( vitam9s & m9]als4 ,inadequate blan*+ w n de/roy enzymes t cause vitam9 loss dur+ dry+ & /orage4 ,_m light-color$ fruits 7especially apples1 apricots1 pea*es1 nect>9es1 & pe>s7 t5d to d>k5 dur+ dry+ & /orage4 ,to prev5t ?is d>k5+1 ! fruit may be pretreat$ by blan*+ or by a suitable dip1 b effectiv5ess ( pretreatm5t me?ods v>ies4 ,fruit may be dipp$ 9 "o ( ! foll[+3 --,a solution ( table salt --,a solution ( ascorbic acid4 ,comm]cial antioxidant mixtures conta9+ ascorbic acid may also be us$1 b (t5 are n z effective z pure ascorbic acid4 ,fruits may be /eam-blan*$4 ,h[ev]1 blan*$ fruits may turn s(t & become difficult to h&le4 ,sirup blan*+ may help reta9 ! color ( apples1 apricots1 figs1 nect>9es1 pea*es1 pe>s & plums4 ,a sweet5$ c&i$ product w result4 ,fruits ) t\gh sk9s 7grapes1 prunes & small d>k plums1 *]ries1 figs1 & "s b]ries7 may be wat]-blan*$ to crack ! sk9s4 ,?is w all[ moi/ure inside to surface m readily dur+ dry+4 ,be=e dry+ pretreat$ food1 remove any excess moi/ure by plac+ ! food on pap] t[els or clean clo?s4 ,dry+ trays %\ld be load$ ) a ?9 lay] ( food z direct$4 ,if ne$$1 clean *eeseclo? c be spread on ! trays to prev5t food pieces f /ick+ or fall+ ?r\gh4 ,! am\nt ( food be+ dri$ at "o "t %\ld n exce$ t recomm5d$ by in/ructions4 ,dry+ ,a temp]ature ( #ace to #adj ,f is desirable = dehydrator & ov5 dry+4 ,moi/ure mu/ be remov$ f ! food z fa/ z possible at a temp]ature t does n s]i\sly affect ! food's flavor1 texture1 color1 & nutritive value4 ,if ! initial temp]ature is too l[ or air circulation insuffici5t1 ! food may und]go undesirable microbiological *anges be=e x dries adequately4 ,if ! temp]ature is too high & ! humidity too l[1 z :5 dry+ small loads 9 ! ov51 ! food surface may h>d54 ,?is makes x difficult = moi/ure to escape dur+ dry+4 ,ov5 or dehydrator dry+ %\ld cont9ue )\t int]ruption to prev5t microbial gr[?4 ,to promote ev5 dry+1 rotate trays occasionally & /ir food if necess>y4 ,dry+ "t v>ies accord+ to fruit or vegetable type1 size ( pieces1 & tray load4 ,dehydrator dry+ g5]ally takes less "t ?an ov5 dry+4 ,sun dry+ takes consid]ably m "t4 ,be=e te/+ foods = desir$ dryness1 remove a h&ful & cool = a few mom5ts4 ,foods t are w>m or hot seem s(t]1 m moi/1 & m pliable ?an !y w :5 cool$4 ,foods %\ld be dry en\gh to prev5t microbial gr[? & subsequ5t spoilage4 ,dri$ vegetables %\ld be h>d & brittle4 ,dri$ fruits %\ld be lea!ry & pliable4 ,= long t]m /orage1 home dri$ fruits w ne$ to be dri] ?an comm]cially dri$ fruits sold 9 groc]y /ores4 ,condition+ & ,/or+ ,fruits cut into a wide range ( sizes %\ld be all[$ to sweat or condition = a week aft] dry+ to equalize ! moi/ure among ! pieces be=e plac+ 9 long t]m /orage4 ,to condition1 place fruit 9 a non-alum9um1 non-pla/ic conta9] & put 9 a dry1 well-v5tilat$ & protect$ area4 ,/ir ! food g5tly ea* day4 ,dehydrat$ foods are free ( insect infe/ation :5 remov$ f ! dehydrator or ov54 ,h[ev]1 sun-dri$ foods c be contam9at$ & %\ld be treat$ be=e /orage4 ,insects or _! eggs c be kill$ by heat+ dri$ food at #aej ,f = #cj m9utes 9 ! ov54 ,an alt]native is to package ! food & place x 9 ! home freez] = #dh h\rs4 ,dri$ foods %\ld be ?or\ghly cool$ be=e packag+4 ,package 9 small am\nts s t food c be us$ soon aft] conta9]s h be5 op5$4 ,pack food z tightly z possible )\t cru%+ into clean1 dry1 insect-pro( conta9]s4 ,glass j>s or moi/ure-vapor pro( freez] c>tons or bags 7heavy gage pla/ic type7 make good conta9]s4 ,metal cans ) fitt$ lids c be us$ if ! dri$ food is fir/ plac$ 9 a pla/ic bag4 ,label packag$ foods ) ! packag+ date & ! type ( food4 ,/ore conta9]s ( dri$ foods 9 a cool1 dry1 d>k place4 ,*eck food occasionally to insure t x has n reabsorb$ moi/ure4 ,if !re is any sign ( spoilage 7(f-color or mold gr[?71 disc>d ! food4 ,food affect$ by moi/ure1 b n moldly1 %\ld be us$ imm$iately or re-heat$ & repackag$4 ,all dri$ foods det]iorate to "s ext5t dur+ /orage1 los+ vitam9s1 flavor1 color1 & aroma4 ,h[ev]1 l[ /orage temp]atures prolong /orage life1 & dri$ foods may be froz5 = long t]m /orage4 ,dri$ foods c be recon/itut$ by soak+1 cook+1 or a comb9ation ( bo?1 & w resemble _! fre% c\nt]p>ts aft] recon/itution4 ,h[ev]1 dri$ foods are unique & %\ld n be expect$ to resemble a fre% product 9 e respect4 ,dry+ does n r5d] ! food free ( bact]ia1 yea/s1 & molds4 ,?us1 spoilage c\ld occur if soak+ is prolong$ at room temp]ature4 ,refrig]ate if soak+ = long] ?an #a to #b h\rs4 ,to cons]ve nutritive value1 use ! liquid rema9+ aft] soak+ & cook+ z "p ( ! wat] ne$$ 9 recipes4 ,"o cup ( dri$ vegetables recon/itutes to ab\t #b cups4 ,to replace ! moi/ure remov$ f mo/ vegetables1 b>ely cov] !m ) cold wat] & soak #bj m9utes to #b h\rs4 ,cov] gre5s ) boil+ wat]4 ,to cook1 br+ vegetables to a boil & simm] until done4 ,"o cup ( dri$ fruit recon/itutes to ab\t #a cups4 ,add wat] j to cov] ! fruit2 m c be add$ lat] if ne$$4 ,"o to eight h\rs are requir$ to recon/itute mo/ fruits1 dep5d+ on fruit type1 size ( pieces1 & wat] temp]ature4 7,hot wat] takes less "t74 ,ov]-soak+ w produce a loss ( flavor4 ,to cook recon/itut$ fruit1 cov] & simm] 9 ! soak wat]4 ,dri$ or recon/itut$ fruits & vegetables c be us$ 9 a v>iety ( ways4 ,use dri$ fruit = snacks at home1 on ! trail1 or on ! ski slopes4 ,use pieces 9 cookies or confections4 ,s]ve recon/itut$ fruit z compotes or z sauces4 ,x c also be incorporat$ into favorite recipes = breads1 gelat9 salads1 omelets1 pies1 /uff+1 milk%akes1 homemade ice cream & cook$ c]eals4 ,add dri$ vegetables to s\ps & /ews or vegetable di%es4 ,use z dry snacks or dip *ips4 ,include recon/itut$ vegetables 9 favorite recipes = meat pies & o!r ma9 di%es1 z well z gelat9 & vegetable salads4 ,p[d]$ vegetables 9 ! dri$ =m make a ta/y addition to bro?s1 raw s\ps1 & dress+s4 ,"s vitam9 breakd[n occurs dur+ dry+ & /orage ( dri$ fruits & vegetables4 ,ascorbic acid 7,vitam9 ,c7 is ! vitam9 mo/ likely to be lo/4 ,nutritive losses c be kept to a m9imum by3 --,blan*+ ! correct l5g? ( "t --,packag+ dri$ foods prop]ly & /or+ conta9]s 9 a cool1 dry1 d>k place --,*eck+ dri$ foods p]iodically dur+ /orage to insure t moi/ure has n be5 reabsorb$ --,eat+ dri$ foods z soon z possible --,us+ liquid rema9+ aft] recon/itution 9 recipes ,/orage ( ,home-,pres]v$ ,foods by ,ralph ,w4 ,john/on#ag ,prop] /orage ( home-pres]v$ foods1 especially ( home-cann$ products1 & close scrut9y be=e s]v+ are ess5tial4 ,if prop] /orage requirem5ts are n met1 home-pres]v$ foods may lose _! quality or spoil4 ,homemak]s %\ld obs]ve "s simple te*niques = *eck+ home-cann$ foods be=e s]v+ !m4 ,?is w help prev5t consumption ( food t c\ld cause ! r>e b extremely dang]\s food poison+ call$ botulism4 ,mo/ cann$ foods are highly p]i%able yet d n require refrig]ation until op5$4 ,unlike froz5 foods1 !y are unaffect$ by p[] int]ruptions or me*anical failures4 ,h[ev]1 ! haz>d ( botulism mu/ always be kept 9 m9d4 ,al?\gh botulism is r>e1 x results 9 a high dea? rate ( ab\t #fe p]c5t among its victims4 ,yet x is an easy problem to avoid4 ,botulism results :5 home-cann$ foods are improp]ly process$4 ,"u ^! conditions1 ! spore 7a se$-l /ructure :i* is highly heat-resi/ant7 ( a soil bact]ium call$ ,clo/ridium botul9um may survive4 ,if ! food product is l[ 9 acidity1 z ) peas1 corn1 or beans1 ! spore c g]m9ate 7spr\t7 & gr[ dur+ /orage at room temp]atures4 ,z ,clo/ridium botul9um gr[s1 x produces a p[]ful poison t :5 +e/$ c cause sev]e illness or dea?4 ,mo/ cases ( botulism 9 ! ,unit$ ,/ates /em f home-cann$ foods4 ,! home cann] c avoid botulism prim>ily by foll[+ prescrib$1 reliable process+ in/ructions su* z ^? giv5 9 ,,usda ,home & ,g>d5 ,bullet9 ,no4 #h1 ,home ,cann+ ( ,fruits & ,vegetables4 ,if y don't h reliable process+ in/ructions1 don't attempt home cann+4 ,if y h ^! in/ructions1 read !m be=e & dur+ home cann+ & d n take %ort cuts or modify ! in/ructions4 ,d n use process+ in/ructions ( neighbors or relatives2 al?\gh frequ5tly giv5 ) ! be/ ( int5tions1 !y may conta9 modifications t are inadequate & dang]\s4 ,rememb] t pa/ safe hi/ory ( a relative's process+ proc$ure is no gu>antee ( future safety4 ,botulism doesn't always occur ev5 9 inadequately process$ home-cann$ foods4 ,aft] home-cann$ foods h cool$ !y are ready to be /or$ until ne$$4 ,at ?is po9t1 ! home cann] %\ld make 8 fir/ quality control & safety *eck1 j z comm]cial cann]s d4 ,j> lids %\ld be exam9$4 ,if ! c5t] ( ! lid is n depress$ or is loose1 refrig]ate ! product imm$iately & s]ve at ! next meal4 ,be=e s]v+1 boil l[ acid products = #aj m9utes4 ,*eck all j>s = cracks2 if !y are f\nd1 treat j>s ! same way z ^? ) loose lids4 ,obs]ve cans = any evid5ce ( leakage ar\nd seams2 aga9 if leakage is obs]v$1 refrig]ate ! cans imm$iately1 s]ve at ! next meal1 & boil = #aj m9utes be=e s]v+4 ,dur+ ?is fir/ integrity *eck on home-cann$ foods1 x is unlikely t swell+ ( ! cans or foam+ 9 ! j>s w be noticeable1 because ( ! %ort lapse ( "t s9ce process+4 ,b ! fir/ *eck c easily detect loose lids1 crack$ j>s & leak+ seams on cans4 ,! next /ep is to /ore home-cann$ products4 ,prop] /orage w protect ! products f loss ( quality & 9 "s cases f spoilage4 ,/ore cann$ foods 9 a clean1 cool1 dry area away f bright light--p>ticul>ly sunlight--& 9 an area :]e ! foods w n freeze or be expos$ to high temp]atures4 ,"u ^! conditions1 ! products w rema9 at high quality = at lea/ a ye>4 ,excessive dampness w ru/ cans or metal lids4 ,if ?is condition becomes sev]e1 leakage w occur & ! product w spoil4 ,freez+ causes expansion ( ! product & ! j> lid may loos51 ! j> may crack1 or c seams may be /ress$4 ,?is c lead to leakage & food spoilage4 ,:5 foods are pres]v$ by heat+1 z 9 home cann+ or comm]cial cann+1 ! heat+ process is design$ to de/roy all normal spoilage bact]ia t c gr[ "u usual /orage conditions1 & all bact]ia capable ( caus+ human h>m4 ,! products are call$ comm]cially /]ile b are n always truly /]ile4 ,a gr\p ( bact]ia produce extremely heat-resi/ant spores t c only g]m9ate & gr[ at high /orage temp]atures su* z ^? above #ajc ,f4 ,^! bact]ia (t5 survive bo? ! home & comm]cial cann+ process4 ,ev5 ?\gh pres5t1 !y normally are ( little conc]n f ! viewpo9t ( spoilage & no conc]n at all f ! /&po9t ( human heal?4 ,h[ev]1 if cann$ foods are /or$ 9 attics or ne> hot wat] pipes or 9 any o!r area :]e ! temp]ature w exce$ #ajb ,f at any "t1 ^! heat-lov+ bact]ia 7call$ !rmophilic7 c gr[ & spoil ! product4 ,illu/ration3 ,fr$ ,f>\t ,boil home-cann$ l[-acid foods #aj m9utes be=e ta/+ or s]v+4 ,z a rule ( ?umb1 home-cann$ foods w rema9 high 9 quality = "o ye> if prop]ly /or$4 ,aft] a ye>1 loss ( quality may occur4 ,conta9]s = home-pres]v$ foods are design$ to resi/ any *emical reactions betwe5 ! product & ! conta9]s4 ,h[ev]1 "s products--p>ticul>ly high acid ones l tomatoes--w sl[ly react ) ! metal 9 ! c or ! j> lid4 ,corrosion & conta9] failure may foll[ dur+ subsequ5t /orage4 ,?is action occurs f ! inside out & c take place ev5 "u good /orage conditions4 ,j>s %\ld be dat$ :5 /or$1 & us$ )9 a ye> f ! process+ date4 ,always rotate /ock on ! %elves s z to use ! olde/ conta9] fir/1 & c no m units ( any s+le product ?an y c use 9 a ye>4 ,! la/ & p]haps mo/ important quality control /eps are ! f9al inspection & s]v+ proc$ures4 ,aft] remov+ ! product f /orage1 c>efully inspect ! conta9]1 & 9 ! case ( j>s ! visible cont5ts4 ,?is %\ld be done be=e op5+4 ,if a c or j> lid %[s any sign ( swell+ 7bulg+7 or leakage ( product1 d n op5 ! conta9]4 ,if a j> lid is loose or ! cont5ts ( a j> are foamy or o!rwise visibly abnormal1 d n op54 ,:5 any ( ^! defects are not$1 place ! :ole conta9] 9 a heavy pla/ic bag & tie ! top securely4 ,place ?is 9 d\bl$ pap] bags ) heavy pack+ ( newspap]s4 ,tape or tie ! top securely1 place 9 a lidd$ g>bage c1 !n wa% y\r h&s ?or\ghly4 ,n all spoil$ or leak+ home-cann$ foods conta9 ! deadly botulism tox9 b "s d1 s extreme caution 9 disposal is necess>y4 ,if a defective product is f\nd1 all ( t product prep>$ at ! same "t %\ld be remov$ f /orage & simil>ly inspect$4 ,nev] ta/e ! cont5ts ( a suspect product4 ,"u c]ta9 circum/ances1 a spoonful ( (f unheat$1 suspect product has be5 kn[n to kill4 ,f9ally1 br+ all home-cann$ vegetables to a roll+ boil aft] op5+ & be=e ta/+4 ,heat+ makes any odor ( spoilage m noticeable4 ,aga91 if an odor ( spoilage is not$1 de/roy ! product ) caution4 ,if ! product is normal1 cov] ! pan & cont9ue to boil at lea/ #aj m9utes be=e s]v+4 ,only aft] ^! precautions are tak5 are home-cann$ vegetables safe to ta/e & s]ve4 ,home ,froz5 ,foods ,a plus = home freez+ is t slight v>iations 9 foll[+ directions d n result 9 a botulism haz>d4 ,! bact]ium t causes botulism _c gr[ 9 ! freez]4 ,prop] freez+ prev5ts ! gr[? ( microorganisms t cause spoilage & ^? t c cause illness4 ,besides ! initial co/ ( ! freez] itself1 en]gy co/s are significant4 ,utilize ! freez] fully to keep ! en]gy co/s p] unit z l[ z possible4 ,fill ! freez] :5 foods are lea/ exp5sive1 use ! products z ne$$1 & be c>eful to use ! olde/ products fir/4 ,take c>e n to ov]load ! freez]4 ,if y pack x too tightly ) conta9]s ( w>m food1 ! freez] w be unable to remove ! heat fa/ en\gh & spoilage f bact]ial gr[? c result4 ,to avoid ?is1 freeze foods soon aft] !y h be5 pack$2 put no m unfroz5 food into a home freez] ?an w freeze )9 #bd h\rs4 ,usually1 ?is w be ab\t #b or #c p\nds ( food to ea* cubic foot ( capacity4 ,= quicke/ freez+1 place packages aga9/ freez+ plates or coils & leave a little space betwe5 packages s air c circulate4 ,small excesses ( product de/9$ = freez+ c be held 9 ! refrig]ator until ! fir/ load is froz54 ,if a l>ge excess ( product exi/s1 *ill & c>ry x 9 an insulat$ box or bag z soon z possible to a lock] plant4 ,aft] freez+1 packages may be /or$ close toge!r4 ,/ore !m at #j ,f or bel[ 9 ord] to reta9 ! highe/ quality = ! longe/ "t4 ,prolong$ /orage ( froz5 foods results 9 sl[ loss ( quality4 ,! rate ( ?is loss diff]s ) v>i\s foods4 ,to ma9ta9 high quality1 obta9 in=mation on recomm5d$ /orage p]iods = ! foods y freeze4 ,?is may be obta9$ f y\r c\nty ,ext5sion (fice or f ,,usda ,home & ,g>d5 ,bullet9 ,no4 #aj1 ,home ,freez+ ( ,fruits & ,vegetables4 ,/orage p]iods are recomm5d$ to gu>antee food quality only4 ,if ^! p]iods are exce$$1 ta/e may be affect$ b z long z ! product has be5 kept at #j ,f or bel[ !re is no "q ( safety4 ,! homemak]'s greate/ conc]n ) a home freez] is me*anical or p[] failure1 :i* c result 9 food losses4 ,"s b n all ( ^! c be avoid$4 ,freez]s are v dep5dable me*anical devices yet !y d fail4 ,mo/ failures develop aft] #e or m ye>s ( use4 ,! home[n] %\ld clean du/ f coils ( ! freez] once or twice ea* ye> 9 /rict accordance ) ! in/ruction manual = ! unit4 ,at ?is "t wat* = any *anges t h occurr$4 ,h a deal] or repairman *eck unusual noises or excessive runn+4 ,air circulation ar\nd ! coils %\ld n be cov]$ or block$ 9 any way4 ,*eck ! plug itself = a firm fit4 ,if ! plug is loose 9 ! receptacle1 x may fall or be easily bump$ out )\t notice4 ,replace loose plugs4 ,bett] yet1 "s h>dw>e /ores sell clips t clamp ! plug 9 by means ( ! screw t holds ! receptacle plate onto ! outlet4 ,freez] own]s %\ld "k :]e ! close/ comm]cial freez] is1 9 case ( an ext5sive failure4 ,*eck y\r home freez] aft] ?und]/orms or p[] failures1 s9ce freez]s h be5 kn[n to be damag$ occasionally :5 p[] falls or surges4 ,don't ,op5 ,a well pack$ freez] w hold ! product = _m h\rs ev5 if ! unit is n op]at+4 ,normally1 p[] failures are %ort 9 duration & no food ?aw+ results4 ,if ! p[] is (f1 d n op5 ! freez] z ?is w ha/5 ?aw+4 ,telephone or o!rwise det]m9e :5 ! p[] w be turn$ on aga94 ,sometimes freez] failure is discov]$ only :5 a homemak] goes to ! freez] to get some?+4 ,if ?is occurs1 condition ( ! food %\ld be det]m9$ imm$iately4 ,disc>d all foods t are ?aw$ & w>m1 s9ce ext5sive bact]ial gr[? may h tak5 place4 ,foods may be sav$ if !y rema9 froz52 or if !y are ?aw$ b v cold1 ab\t #dj ,f1 & h be5 held no long] ?an #a or #b days at refrig]ator temp]atures aft] ?aw+4 ,bact]ia gr[ only sl[ly 9 ?aw$ b cold foods4 ,prompt refreez+ ( ?aw$ cold foods w l[] ! quality b n result 9 spoilage or dang]4 ,if y h d\bt z to :e!r ! foods are cold or w>m1 ?r[ !m out z ! safe/ c\rse4 ,once condition ( ! foods is det]m9$1 plan fa/ = ! next /ep4 ,if ! freez] _c be repair$ quickly1 make arrangem5ts to move ! food to a comm]cial lock] plant or ano!r freez]4 ,to d s1 package ! products closely toge!r 9 pap] bags4 ,place ^! 9 c>dbo>d c>tons l9$ & cov]$ ) newspap]s = insulation1 & transf] !m imm$iately4 ,ano!r way to save ! freez] load is to use dry ice 9 ! freez] itself4 ,dry ice mu/ be h&l$ ) gloves to prev5t burns4 ,also keep 9 m9d t c>bon dioxide gas evolves z dry ice evaporates1 & c cause unconsci\sness if all[$ to conc5trate4 ,:5 transport+ dry ice1 leave a c> w9d[ op5 at lea/ sev]al in*es4 ,if y use dry ice 9 ! freez+ comp>tm5t1 make sure a ne>by w9d[ is crack$ op54 ,:5 pack+ dry ice into a freez]1 figure on #be to #ej p\nds to d ! job4 ,don't break up ! ice any m ?an necess>y4 ,to summ>ize1 froz5 foods are seldom involv$ 9 food spoilage or food poison+4 ,ev5 s1 me*anical devices occasionally fail1 & freez] own]s %\ld h pre>rang$ plans = su* an em]g5cy4 ,prev5tive ma9t5ance w help r$uce ! likelihood ( failure4 ,if a failure results 9 food becom+ ?aw$ & w>m1 disc>d x = safety4 ,/or+ ,fre% ,fruit & ,vegetables by ,anton ,s4 ,horn & ,e/h] ,h4 ,wilson#ah ,_m fruits & vegetables c be /or$ fre%4 ,b ! home g>d5] mu/ ga!r !m at prop] maturity & obs]ve correct temp]ature1 humidity1 v5tilation1 & cleanl9ess rules4 ,basem5ts or outdoor cell>s c s]ve z tempor>y /orage = "s produce4 ,a cell> mo/ly bel[ gr\nd is be/ = root vegetables4 ,x c be run into a bank & cov]$ ) #b feet or m ( soil4 ,sometimes outdoor root cell>s are made ) a door at ea* end4 ,comb9+ ! outdoor /orage cell> ) a /orm %elt] 9 ! ev5t ( tornadoes or o!r ne$s may be a satisfactory solution4 ,mod]n basem5ts are g5]ally too dry & w>m = cool moi/ /orage4 ,h[ev]1 a suitable /orage room may be built by insulat+ walls & ceil+ & v5tilat+ ?r\gh a basem5t w9d[4 ,y may v5tilate by ext5d+ a v5tilat+ flue f half ( ! w9d[ d[n almo/ to ! floor4 ,cov] ! o!r half ( ! w9d[ ) wood & ! outside op5+s ( ! v5tilator ) a wire scre5 = protection aga9/ animals & insects4 ,keep ! room cool by op5+ ! v5tilators on cool nights & clos+ !m on w>m days4 ,if prop]ly cool$1 ! room temp]ature c be controll$ betwe5 #cb & #dj ,f dur+ w9t]4 ,to ma9ta9 ! humidity1 spr9kle wat] on ! floor :5 produce beg9s to wilt4 ,a slatt$ floor & slatt$ %elves w provide floor dra9age & v5tilation4 ,a reliable !rmomet] is ne$$ = op]ation ( any home /orage room4 ,a cool corn] 9 ! basem5t1 a back room ( a small h\se ) no basem5t1 or a trail] may be suitable4 ,"o lady we "k uses "p ( a closet built into ! outside corn] ( a b$room4 ,x is also possible to adapt /orage %$s 9 c>ports by insulat+ & proce$+ z outl9$ e>li]4 ,pits & tr5*es or m\nds may be us$ = /orage if a root cell> is n available or basem5t /orage is impractical4 ,also1 y may bury a b>rel1 dra9age tile1 or galvaniz$ g>bage c upright1 ) f\r in*es ( ! top protrud+ above gr\nd level4 ,?is w keep potatoes1 beets1 c>rots1 turnips1 & apples ?r\gh w9t]4 ,= conv5i5ce1 place ! produce 9 sacks or p]=at$ polye?yl5e bags ( a size to hold en\gh = a few days4 ,!n y c easily take out fruits & vegetables z ne$$4 ,place ! b>rel on a well dra9$ site1 & make a dit* s surface wat] w be div]t$ & n run into ! conta9]4 ,a g>bage c has a good lid1 b = a dra9age tile or b>rel a wood5 lid may h to be built4 ,! lid %\ld be cov]$ ) /raw1 & a wat]pro( cov] ( canvas or pla/ic plac$ ov] ! /raw4 ,requirem5ts ( fruits & vegetables diff]4 ,controll$ cold /orage or refrig]at$ /orage are be/4 ,good ref]5ces are ,/or+ ,vegetables & ,fruits 9 ,basem5ts1 ,cell>s1 ,outbuild+s1 & ,pits1 ,,usda ,home & ,g>d5 ,bullet9 ,no4 #aai1 & bullet9s on ?is subject prep>$ by y\r ,/ate ,ext5sion s]vice4 ,y\r c\nty ,ext5sion (fice may h ! bullet9s4 ,?is (fice may also be able to tell y h[ to obta9 plans = a fruit & vegetable /orage room1 or a /orm & /orage cell>4 ,brief notes on specific /orage problems foll[3 ,) prop] c>e1 h>d-r9d v>ieties ( w9t] pumpk9s & squa% w keep = sev]al mon?s4 ,h>ve/ be=e fro/1 & leave on a piece ( /em :5 y cut !m f ! plants4 ,/ore only well-matur$ fruits t are free ( insect damage & me*anical injuries4 ,pumpk9s & squa% = long-t]m /orage keep bett] :5 cur$ = #aj days at #hj to #he ,f4 ,if ^! temp]atures are impractical1 put ! pumpk9s & squa% ne> y\r furnace to cure !m4 ,cur+ h>d5s ! r9ds & heals surface cuts4 ,bruis$ areas & pickleworm injuries1 h[ev]1 _c be heal$4 ,aft] cur+ pumpk9s & squa%1 /ore !m 9 a dry place at #ee to #fj ,f4 ,if /or$ at #ej or bel[1 pumpk9s & squa% are subject to damage by *ill+4 ,at temp]atures above #fj1 !y gradually lose moi/ure & become /r+y4 ,acorn squa% keep well 9 a dry place at #de to #ej ,f = #ce to #dj days4 ,d n cure acorn squa% be=e /or+ !m4 ,!y turn orange1 lose moi/ure1 & become /r+y if cur$ = #aj days at #hj to #he or if /or$ at #ee or above = m ?an #f to #h weeks4 ,a d>k gre5 r9d at h>ve/ indicates succul5ce & good quality4 ,d n /ore pumpk9s & squa% 9 outdoor cell>s or pits4 ,p>snips1 ,salsify1 ,hors]adi% c be left undug 7/or$7 9 ! gr\nd4 ,^! vegetables )/& freez+1 b alt]nate freez+ & ?aw+ damages !m4 ,if y /ore !m 9 ! gr\nd1 mul* lightly at ! end ( ! gr[+ season4 ,keep !m cov]$ until outdoor temp]atures are consi/5tly l[4 ,!n remove ! mul* to p]mit ?or\gh freez+4 ,aft] !y h froz51 mul* deep en\gh to keep !m froz54 ,illu/ration3 ,"s fruits & vegetables c be /or$ outdoors 9 a p>tially buri$ galvaniz$ g>bage c or wood5 b>rel4 wat]pro( cov] /raw dra9age dit* g>bage c or wood5 b>rel ,root ,crops ,root crops su* z beets1 c>rots1 cel]iac1 kohlrabi1 rutabagas1 turnips1 & w9t] radi%es %\ld n be put 9 /orage until late fall4 ,root crops keep be/ betwe5 #cb & #dj ,f4 ,!y require high humidity to prev5t %rivel+4 ,cont9u$ /orage at #de causes !m to spr\t new tops & become woody4 ,l>ge & ov]mature root crops may become t\gh & /r+y 9 /orage4 ,small & immature root crops probably w %rivel4 ,dig root crops :5 ! soil is dry & ! temp]ature consi/5tly l[4 ,prep>e !m imm$iately = /orage4 ,cut ! plant tops ab\t a half in* above ! cr[n4 ,beets w ble$ unless #b to #c in*es ( ! top is left4 ,y may wa% ! roots if y let !m dry aga9 be=e /or+4 ,d n expose !m to dry+ w9ds1 & be sure !y are cool :5 put 9 /orage4 ,prev5t bitt]ness 9 c>rots by /or+ !m away f fruits su* z apples1 :i* give (f volatile gases :ile rip5+4 ,turnips & rutabagas give (f odors1 s don't /ore !m 9 y\r basem5t4 ,f9d a sep>ate spot1 or /ore !m ) o!r root crops & vegetables 9 an outdoor cell> or pit4 ,turnips may be left 9 ! g>d5 long] ?an mo/ o!r crops4 ,!y )/& h>d fro/s1 b are damag$ by alt]nate freez+ & ?aw+4 ,all o!r root crops c be /or$ toge!r 9 y\r basem5t /orage room4 ,illu/ration3 ,,vegetable-,,fruit ,,/orage ,,guide ,l[ ,humidity #hj-he cure pumpk9s1 squa% #ee-fj pumpk9s1 squa% #de-ej acorn squa% #cb onions ,high ,humidity #hj-he cure sweet potatoes #gj mature gre5 tomatoes--to rip5 #ee-fj tomatoes at mature gre5 /age--to /ore sweet potatoes #de-dh potatoes = highe/ quality #ch-dj potatoes--to prev5t spr\t+ #cb-dj beets1 cel]iac1 kohlrabi1 turnips1 c>rots1 rutabaga #cj-cb apples1 pe>s ,root crops keep _! crispness long] :5 b$d$ 9 lay]s ( moi/ s&1 peat1 or sphagnum moss4 ,h[ev]1 p]=at$ polye?yl5e bags & box l9]s are easi] to use ?an b$d+4 ,root crops c be /or$ 9 crates or boxes 9 moi/ air1 b !y gradually lose moi/ure & quality unless polye?yl5e l9]s are us$4 ,c>rots & beets may be /or$ 9 #aj-;gallon crocks or any conta9] t w prev5t excessive %rivel+4 ,quick dipp+ ( dri$ & trimm$ turnips1 rutabagas1 or p>snips 9 wax w prev5t %rivel+4 ,float a lay] ( jelly-type p>aff9 on top ( a kettleful ( heat$ wat] :i* is deep en\gh to cov] ! vegetable4 ,dip room temp]ature vegetables quickly ?r\gh ! lay] ( wax4 ,= a ?9n]1 h>d] wax film add a little salt & #aj to #bj p]c5t clean beeswax4 ,potatoes are ! pr9cipal root crops y w probably /ore4 ,potatoes are eat5 f ! "t !y are ( suffici5t size = e>ly use until /orage "t1 & dur+ /orage :5 ! v9es h fully rip5$4 ,if potatoes are h>ve/$ be=e maturity ! sk9 may flake (f easily4 ,!y are all "r = imm$iate use1 b n = /orage4 ,immature potatoes %r9k badly1 bruise easily1 & w n keep well v long4 ,= /orage1 potatoes %\ld be all[$ to mature & develop a ?ick sk94 ,:5 ! tops lie d[n ! tub]s %\ld be mature en\gh = /orage4 ,dig potatoes c>efully to avoid bruises1 = bett] /orage life4 ,h&le newly dug potatoes ) c>e until ! surface has dri$ or cur$ a few h\rs or m4 ,y c keep !m 9 baskets or slatt$ crates 9 s+le lay]s at fir/4 ,/ore s\nd mature tub]s 9 d>kness at a m9imum relative humidity ( #ie p]c5t & #de to #dh ,f = highe/ quality4 ,= v long /orage keep at a temp]ature ( #ch to #dj to prev5t spr\t+4 ,! />* *anges to sug> if potatoes are held bel[ #de4 ,potatoes may n %[ any ext]nal effect f exposure to ^! l[] temp]atures1 b sometimes d>k5$ tissue w be se5 if ! potato is cut & expos$ to air4 ,light causes consid]able gre5+ 9 potatoes4 ,! gre5 portion conta9s an undesirable sub/ance t gives a bitt] flavor4 ,sweet potatoes t are well matur$1 c>efully h&l$1 prop]ly cur$1 & /or$ at #ee to #fj ,f c be kept until ,april or ,may4 ,sweet potatoes are easily bruis$ & cut4 ,h&le !m c>efully & z little z possible4 ,put !m directly 9 /orage conta9]s at h>ve/4 ,cure fre%ly dug sweet potatoes by hold+ !m ab\t #aj days "u moi/ conditions at #hj to #he ,f4 ,9 ! abs5ce ( bett] facilities1 sweet potatoes c be cur$ ne> y\r furnace4 ,to ma9ta9 high humidity dur+ cur+1 /ack /orage crates & cov] !m ) pap] or heavy clo?4 ,if ! temp]ature ne> y\r furnace is betwe5 #fe & #ge1 ! cur+ p]iod %\ld la/ #b to #c weeks4 ,aft] cur+1 move ! crates to a cool] "p ( y\r basem5t or h\se :]e a temp]ature ( ab\t #ee to #fj c be ma9ta9$4 ,9 h\ses )\t c5tral heat+1 sweet potatoes c be kept beh9d a cook/ove or ar\nd a w>m *imney4 ,if y keep sweet potatoes ?is way1 wrap !m 9 firepro( pap] 7to sl[ d[n temp]ature *anges7 & /ore !m 9 boxes or b>rels4 ,sweet potatoes are subject to damage by *ill+4 ,d n /ore !m at #ej ,f or bel[4 ,outdoor pits are n recomm5d$ = /or+ sweet potatoes1 because dampness ( ! pits enc\rages decay4 ,tomatoes ,ev5 ?\gh ! home cann] has cann$ pl5ty ( tomatoes1 x may be desirable to keep "s ( ! fre% fruit4 ,keep tomatoes 9 ! g>d5 z long z possible4 ,y c protect aga9/ e>ly fall fro/s by cov]+ ! plants ) burlap or old c>pets 9 ! ev5+ :5 fro/ is pr$ict$4 ,polye?yl5e may also be us$ b injury w occur :]ev] x t\*es ! plant4 ,9 ! summ]1 tomatoes %\ld be h>ve/$ :5 fully v9e-rip5$ = be/ quality4 ,pick :5 ! color is a d>k r$ 9 r$ v>ieties4 ,dur+ fall :5 fro/ is likely1 mature gre5 fruit c be pick$ & x w develop a r$ color :5 kept 9 a fairly w>m place4 ,! fruit is 9 ! mature-gre5 /ate if ! tissues are gelat9\s or /icky :5 ! tomato is cut & ! tomato int]ior is yell[i%4 ,immature gre5 tomatoes don't rip5 satisfactorily4 ,to *eck y\r judgm5t1 cut a tomato 9 half t y feel is mature gre54 ,if ! pulp t fills ! comp>tm5ts is jelly-l1 x is mature gre54 ,! se$s are dragg$ aside easily by ! knife & n cut ?r\gh4 ,9 immature gre5 tomatoes1 se$s are easily cut ?r\gh & ! jelly-l pulp has n yet develop$4 ,usually y c recognize ! mature gre5 ones by _! gloss9ess1 less hair9ess1 & m :iti% gre5 color4 ,y c pick mature-gre5 fruits & bury !m 9 deep /raw or place 9 a room :]e ! temp]ature is #fj to #gj ,f4 ,! tomatoes w rip5 ov] a p]iod ( #c or #d weeks4 ,sunlight is n ne$$ to rip5 gre5-ripe tomatoes1 s don't bo!r to put !m on w9d[ sills4 ,!y rip5 satisfactorily 9 ! d>k4 ,g5]ally1 tomatoes /ore be/ at #ee to #fj & rip5 at #gj or room temp]ature4 ,y c wa% ! mature gre5 fruits 9 a weak solution ( h\sehold blea* & !n wrap 9 pap] to /ore & rip54 ,"s p pull up ! v9es j be=e fro/ & hang !m 9 ! basem5t or g>age to rip5 _! fruit4 ,onions ,h>ve/ onions = /orage :5 ! neck ( ! plant dries d[n1 ! tops h fall5 ov]1 & ! roots are dry & h /opp$ gr[+ f ! /em plate4 ,at t "t ! out] scales ( ! bulb are dry+ out & d n cl+ tightly 7out] scales ( yell[-sk9n$ v>ieties *ange to a d>k] color74 ,pull ! onions by h& & lay 9 a w9dr[ to cure ) ! tops plac$ ov] ! bulbs to prev5t sun-scald4 ,onions may also be cur$ 9 an op5 %$4 ,remove onions ) ?ick neck 7se$]s7 be=e /orage & disc>d all diseas$ bulbs4 ,aft] cur+1 place onions 9 op5-slatt$ crates or burlap bags = fur!r field cur+ or dry+4 ,!n place 9 /orage4 ,y may use ei!r common /orage or refrig]at$ /orage4 ,l[ temp]atures 9 /orage r$uce %r9kage due to moi/ure loss & /op disease developm5t4 ,keep ! humidity z l[ z possible4 ,good managem5t ( v5tilation is important4 ,v5tilate /orage e>ly 9 ! morn+4 ,onions held 9 cold /orage %\ld be plac$ !re imm$iately aft] cur+4 ,a temp]ature ( #cb ,f is ideal & w keep onions dormant & relatively free ( rot4 ,if spr\ts gr[ x indicates too high a temp]ature1 poor cur+1 or immature bulbs4 ,if y h root gr[? ! humidity is too high4 ,! humidity %\ld be #fe to #gj p]c5t4 ,d n /ore onions ) produce t is likely to absorb ! odor4 ,onions /& slight freez+1 b d n h&le or move !m until !y ?aw4 ,y c /ore onions 9 a dry1 well v5tilat$ attic or unheat$ room4 ,ma9ta9 z ne> #cb ,f z y c & keep z dry z possible4 ,y c hang op5-me% bags1 ab\t half full1 f ov]head hooks or nails4 ,slatt$ half full crates ( onions may be /ack$ on cross b>s4 ,apples1 ,pe>s ,*emical *anges take place 9 ! rip5+ process ( apples & pe>s4 ,?is activity is call$ respiration4 ,/>* *anges to sug>1 acids & insoluble pect9s decrease1 & volatile gases are giv5 (f4 ,?is cont9ues until ! fruit becomes ov]ripe & mealy4 ,dur+ ?is rip5+ process oxyg5 is consum$ f ! air1 & wat] & c>bon dioxide are produc$ & heat is g5]at$4 ,y may sl[ respiration by cool+ fruit z rapidly z possible aft] pick+4 ,! soon] ?is is done ! long] ! fruit w keep4 ,rese>* indicates t :5 apples are /or$ at #cj ,f1 ab\t #be p]c5t m "t is requir$ = !m to rip5 ?an at #cb4 ,/or$ at #dj1 ! rate ( rip5+ is ab\t d\ble t at #cb4 ,at #fj ! rate is close to ?ree times t at #dj1 & at #he ! s(t5+ & respiration rates h be5 f\nd to be ab\t d\ble ^? at #fj4 ,?is emphasizes ! importance ( cool+ quickly & keep+ cold4 ,! av]age freez+ po9t ( apples is ab\t #bh or #bi4 ,mo/ apple v>ieties keep be/ at a temp]ature ( #cj to #cb ,f & a relative humidity ( #he to #hh p]c5t4 ,h[ev]1 ,mc,intosh1 ,yell[ ,newton1 & ,rhode ,isl& ,gre5+ apples d be/ at #ce to #ch4 ,?is prev5ts int]nal br[n+ & br[n core4 ,pe>s c be /or$ ideally at #cj to #ca ,f4 ,! highe/ freez+ po9t = pe>s is ab\t #bi4 ,s9ce pe>s are likely to %rivel1 keep ! humidity at #ij p]c5t4 ,mo/ pe>s won't rip5 satisfactorily = eat+ at ! above temp]atures4 ,!y %\ld be tak5 out ( /orage & rip5$ betwe5 #fe & #gj4 ,?is is ideal = ,b>tletts4 ,b>tlett pe>s rip5 fa/] ?an apples4 ,if y /ore pe>s too long !y w n rip5 prop]ly4 ,don't /ore ,b>tletts aft] #c mon?s or ,anj\ long] ?an #f mon?s4 ,ma9ta9+ desir$ temp]atures = home /orage ( apples & pe>s may be difficult4 ,if y mu/ settle = #dj ,f or ev5 high]1 y won't get ! good results y w\ld if y refrig]ate at ! optimum temp]atures4 ,sometimes cold /orage facilities are available :]e y may /ore y\r fruit = a set price p] conta9]4 ,don't mix w9dfalls 7fruits t h dropp$ to ! gr\nd7 ) fruit y pick f ! tree4 ,w9dfalls are ov]ripe & give (f e?yl5e gas :i* spe$s rip5+ ( pick$ fruit4 ,desirable temp]atures may be possible 9 refrig]ator hydrator draw]s = small quantities4 ,an extra refrig]ator c be us$ to /ore fruit1 b d n take ! %elves out4 ,:5 x is empty1 = safety reasons take (f ! doors4 ,home ,/orage ,*>t ,/orage conditions ,:]e to /ore ,temp]ature ,humidity ,/orage 7,f7 p]iod ,vegetables3 ,beans & peas1 ,any cool1 dry #cb-dj ,dry ,_m ,ye>s dri$ place ,beets ,/orage cell> #cb-dj ,moi/ ,fall-w9t] or pit ,cabbage ,/orage cell> #cb-ce ,moi/ ,fall-w9t] or pit ,c>rots ,/orage cell> #cb-dj ,moi/ ,fall-w9t] or pit ,cel]y ,roots 9 soil #cb-dj ,moi/ ,fall-w9t] 9 /orage cell> ,onions ,any cool1 dry ,z ne> #cb ,dry ,fall-w9t] place z possible ,p>snips ,leave 9 #cb-dj ,moi/ ,fall-w9t] gr\nd or put 9 /orage cell> ,potatoes ,/orage cell> #de-dh ,moi/ ,fall-w9t] or pit ,pumpk91 w9t] ,unheat$ room #ee-fj ,dry ,fall-w9t] squa% or basem5t ,rutabagas ,/orage cell> #cb-dj ,moi/ ,fall-w9t] or pit ,sweet ,potatoes ,unheat$ room #ee-fj ,dry ,fall-w9t] or basem5t ,tomatoes 7gre5 ,unheat$ room #ee-fj ,dry #a-f weeks or :ite7 or basem5t ,turnips ,/orage cell> #cb-dj ,moi/ ,fall-w9t] or pit ,fruits3 ,mo/ apples ,fruit /orage #cj-cb ,moi/ ,fall-w9t] cell> ,mc,intosh1 ,yell[ ,fruit /orage #ce-ch ,moi/ ,fall-w9t] ,newton ,rhode cell> ,isl& ,gre5+ ,grapes ,fruit /orage #ca-cb ,moi/ #d-f weeks cell> ,pe>s ,fruit /orage #cj-ca ,moi/ ,fall-w9t] cell> ,pea*es ,fruit /orage #cb ,moi/ #b weeks cell> ,apricots ,fruit /orage #cb ,moi/ #b weeks cell> ,o!r ,fruit ,/or+ fre% *]ries1 pea*es1 & apricots v long is difficult4 ,refrig]ate z close to #cb ,f z possible4 ,pea*es rip5 well at #fe to #he & refrig]ate well 9 hydrators = z long z #d weeks4 ,pea*es may be /or$ 9 walk-9 refrig]ators 9 l>g] quantities4 ,grapes are g5]ally n adapt$ to long /orage4 ,concord grapes may be /or$ #d to #f weeks at #ca to #cb ,f4 ,catawba & ,delaw>e v>ieties c be held #h weeks4 ,v9if]a table grapes su* z ,emp]or & ,ribi] w keep #c to #f mon?s at #cj to #ca4 ,s9ce apples1 pe>s1 grapes1 & o!r fruit absorb odors f potatoes1 onions1 & o!r vegetables1 /ore !m sep>ately4 ,"s kit*5 g>d5 h]bs1 su* z *ives & p>sley1 may be pott$ & c>$ = z h\se plants4 ,^! plants w supply flavor+ & g>ni%+ to enhance w9t]time meals4 ,try+ to pr$ict exactly h[ long y\r fruits & vegetables c be /or$ is next to impossible4 ,mu* dep5ds on condition ( ! product & h[ successful y are 9 ma9ta9+ correct temp]atures & humidity4 ,g5]ally1 y c keep p>snips & c>rots all w9t]1 late potatoes #f to #h mon?s1 cabbage #c mon?s1 onions #f to #aj mon?s1 & pumpk9s1 squa%1 root crops1 & tomatoes #c to #f mon?s4 ,cleanl9ess4 ,"o la/ precaution3 ,keep ! /orage areas clean & free ( decay+ fruit & vegetables2 o!rwise1 molds & bact]ia w spread to y\r s\nd produce4 ,if y /ore nuts 7especially peanuts71 soybeans1 o!r dry beans or peas1 make e ef=t to prev5t gr[? ( molds4 ,moi/ure1 temp]ature1 & "t are necess>y to promote _! gr[?4 ,a h>mful tox9 may be produc$ if mold gr[? is all[$ to progress4 ,x is important t /orage areas be regul>ly *eck$ s z to avoid ?is type ( contam9ation4 ,disc>d all produce t %[s any sign ( decay4 ,insects1 rats1 & o!r pe/s c spread disease & are unwant$ gue/s 9 any food /orage area4 ,to escape ^! undesirables3 --,build !m out4 ,close all cracks & use adequate scre5+ ov] all op5+s --,prev5t tra% piles f accumulat+ --,keep ! /orage area clean --,control rats inside & outside4 7,seek ! advice ( y\r c\nty ,ext5sion (fice or a sanit>ian7 --,de/roy any infe/$ food --,remove all conta9]s at lea/ once a ye>4 ,wa% !m & air dry 9 ! sun --,rememb] t good h\sekeep+ practices apply to all places :]e food is /or$ ,= ,fur!r ,read+3 ,u4,s4 ,dep>tm5t ( ,agriculture1 ,/or+ ,vegetables & ,fruits 9 ,basem5ts1 ,cell>s1 ,outbuild+s1 & ,pits1 ,h,g ,bul4 ,no4 #aai1 on sale by ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice1 ,wa%+ton1 ,d4,c4 #bjdjb4 #dj4 ,resurg5ce ( ,community ,cann]ies by ,f4 ,al9e ,c(fey & ,rog] ,/]nb]g#ai ,a community cann]y is a self-help facility equipp$ = prep>+ & heat process+ food4 ,p br+ 9 produce f _! g>d5s & ?r\gh _! own ef=ts pres]ve x = future use4 ,community cann]ies began dur+ ! late #ahjj's 9 response to ! desire ( families to "w toge!r to pres]ve _! food = ! (f-season4 ,at ! end ( ,_w ,w> ,,ii !re 7 ov] #c1hjj community cann]ies 9 ! ,unit$ ,/ates4 ,mo/ ( ^! w>time cann]ies 7 subsidiz$1 b aft] ! w> ! monies ceas$4 ,gr[? ( ! food indu/ry1 developm5t ( freez+ te*niques1 & ! lack ( subsidy l$ to a decl9e ( ! cann]ies4 ,today !re is a resurg5ce ( int]e/ 9 e/abli%+ community cann+ c5t]s4 ,?is has be5 influ5c$ by ! co/ ( food1 a m>k$ increase 9 ! conc]n = nutrition1 & g>d5+ activities4 ,a community cann]y promotes ! pres]vation ( seasonal g>d5 surpluses = consumption dur+ ! nonproductive season4 ,x enc\rages small f>m]s & nonf>m individuals to produce m food1 !reby promot+ self-suffici5cy = families4 ,x enables families :o d n own recomm5d$ food pres]vation equipm5t to use safe & reliable equipm5t & te*niques4 ,availability ( nonseasonal foods on a ye>-r\nd basis c result 9 a bett] diet = families1 especially if ! c5t] incorporates nutrition education classes z "p ( its program4 ,p :o gr[ _! own food may make sub/antial sav+s 9 _! food budget4 ,! community cann]y creates a social atmosph]e ( fri5dly1 coop]ative "w lead+ to tangible results1 & promotes a feel+ ( self-reliance4 ,mo/ ( ! community cann]ies 9 ! c\ntry h be5 organiz$ by ,community ,action ,ag5cies or simil> community organiz+ gr\ps4 ,individuals1 food co-ops1 & o!r gr\ps h successfully set up cann]ies1 b x is recomm5d$ t p want+ to e/abli% a cann+ c5t] contact a community organiz+ ag5cy4 ,normally1 ^! ag5cies h pr(essional p :o w "w on su* a project4 ,!y h exp]i5ce 9 writ+ proposals & are aw>e ( pot5tial fund+ s\rces4 ,support = ! cann+ c5t] c be enhanc$ by mak+ a special ef=t to include a div]se memb]%ip on a bo>d ( directors = ! c5t]4 ,f>m]s1 l[-income p1 bus9ess p1 contractors1 ,ext5sion p]sonnel1 community organiz]s1 local (ficials1 & memb]s ( ! cl]gy are all pot5tial support]s & advisors = ! cann]y4 ,al?\gh organiz+ a community cann]y requires a lot ( "w1 ?is ne$ n be a roadblock to initiat+ ! project4 ,x takes _m h\rs to plan ! cann+ op]ation1 draft proposals1 develop community support1 locate a site1 & to select1 pur*ase & in/all equipm5t4 ,because ?is c easily be a full-"t job = "o p]son1 ef=ts %\ld be made to hire a coord9ator4 ,9 _m in/ances1 paid community organiz]s1 ,vi/a volunte]s1 & home economi/s h provid$ valuable assi/ance 9 complet+ ! "w4 ,prep>ation = & organization ( ! cann]y are ! f\ndation ( ! project4 ,at lea/ six mon?s %\ld be set aside = organiz+4 ,illu/ration3 ,william ,e4 ,c>nahan ,tomatoes 9 ! cann+ process1 at a community cann]y4 ,illu/ration3 ,william ,e4 ,c>nahan ,sweet corn ready to h k]nels remov$ = cann+4 ,illu/ration3 ,at lat] /age1 liquid is p\r$ ov] hot-pack$ corn4 ,note "o advantage ( a community cann]y is t quantities ( food c be process$ 9 a few h\rs4 ,po9ts to ,consid] ,"h are "s que/ions to consid] be=e />t+ a community c5t]3 ,h[ _m p w commit !mselves to organiz+ a c5t]8 ,h[ mu* "t w !y give8 ,h[ mu* support c be expect$ f ! community1 t[n (ficials1 local gr[]s8 ,h[ _m community & family g>d5s are 9 ! area8 ,h[ ne> are ! community g>d5s to ! cann]y site8 ,is ! site ne> a well-travell$ r\te8 ,is p>k+ available8 ,c ! cann+ c5t] exi/ m]ely to provide a s]vice to ! community1 or w ! cann]y h to become involv$ 9 a comm]cial v5ture8 ,if "s food process$ at ! cann]y is to be sold1 are local f>m]s will+ to contract ) ! cann]y to supply x ) produce8 ,h[ close are ^! f>m]s to ! cann]y8 ,is a build+ available = cann+ purposes 7= example1 "s old cream]y78 ,if s1 :at is ! size ( ! build+8 ,:at is its condition8 ,are !re cem5t floors & walls con/ruct$ s !y c be wa%$ d[n daily8 ,is !re room = /orage1 a walk-9 cool]8 ,is ! sewage sy/em adequate8 ,does ! build+ h exi/+ equipm5t t c\ld be put to use8 ,is a dep5dable supply ( potable wat] available8 ,:at is ! m9imum wat] pressure & is x con/ant8 ,is ! wat] h>d8 ,if s1 :at is ! analysis8 ,:at type ( electricity is available8 ,:at is ! co/ ( electricity p] ,,k: & dem& rate = #bdj volt1 #c phase1 #fj cycle8 ,:at is ! availability & co/ ( gas 7natural or ,,lp7 or ( fuel oil8 ,:at is ! numb] ( families expect$ to p>ticipate8 ,h[ _m are l[-income families8 ,:at are ! pr9cipal foods to be cann$8 ,if x is anticipat$ t "s products w be process$ = sale1 :at w ^? products be8 ,is !re a m>ket = ! =-sale items8 ,w cann+ supplies su* z j>s1 lids1 screw b&s1 t9 cans be available8 ,c !y be pur*as$ at :olesale prices8 ,is at lea/ "o p]son :o is kn[l$geable 9 food pres]vation me?ods available to sup]vise ! cann]y8 ,:at w be ! *>ge = process+ a p9t or a qu>t ( food8 ,w l[-income p be able to pay ?is am\nt8 ,are funds available to subsidize ! cann+ ( food = l[-income p8 ,x is important to obta9 a site easily accessible to ! public4 ,selectm51 prop]ty own]s1 realtors %\ld be approa*$ = pot5tial sites4 ,usually ! c5t] has limit$ funds1 & x is difficult & takes "t to locate an appropriate build+ ) l[-co/ r5t4 ,9 times ( a /ra9$ economy & high co/ ( prop]ty ma9t5ance1 ! bus9ess community may be hesitant to provide l[-co/ h\s+ = ! site4 ,e/abli%+ ! facility 9 a publicly own$ build+1 su* z a s*ool1 is a solution 9 _m communities4 ,^! cann]ies are a "p ( ! public s*ool's physical plant & h traditionally be5 op]at$ "u sup]vision ( ! vocational agriculture & home economics tea*]s1 us+ s*ool funds4 ,9 rec5t ye>s1 "s s*ools h want$ to close cann]ies = sev]al reasons3 ,lack ( op]at+ capital1 limit$ use1 lack ( int]e/ or "k-h[ on ! "p ( p>ticipants & tea*]s4 ,) ! resurg5ce ( int]e/ 9 cann+1 _m new cann]y v5tures are locat$ 9 s*ools b are n[ fund$ sep>ately f s*ool budgets4 ,if ! cann]y is ! result ( a community endeavor1 adjo9+ small t[ns c\ld appropriate funds suffici5t to set up & man a c5t]4 ,su* a proposal w\ld h to be pres5t$ to ! t[n gov]n+ bodies4 ,?is po9ts up ! ne$ = ample plann+ "t4 ,devis+ means to all[ ! cann]y to rema9 op5 ye>-r\nd w\ld favor obta9+ a site o!r ?an 9 a public build+4 ,major ,co/s ,co/ ( organiz+ a community cann]y is influ5c$ by its size & scope ( op]ation4 ,exp5ses c be brok5 d[n into ^! major areas3 --,pur*ase & in/allation ( equipm5t --,build+ r5ovation --,r5t --,labor --,utilities --,j>s or cans --,produce --,miscellane\s co/s 7(fice supplies1 freight1 po/age1 insurance1 clean+ supplies1 ma9t5ance7 ,at lea/ two companies manufacture community cann+ equipm5t 7,ball ,corp4 & ,dixie ,cann] ,equipm5t ,co474 ,prices />t at #d1cjj = a s+le-unit op]ation1 & g up to #bj1jjj = a l>ge c5t]4 ,?is does n include ! price ( a /eam boil]1 :i* co/s betwe5 #c1jjj & #e1jjj4 ,by fabricat+ "s ( its own equipm5t1 & by buy+ us$ equipm5t f cann+ & re/aurant equipm5t suppli]s1 ! cann]y c r$uce "s ( its pur*ase co/s sub/antially4 ,in/allation ( ! cann+ equipm5t & ! /eam boil] ne$s to be done by a lic5s$ plumb] or /eam fitt]1 or be closely sup]vis$ by su* a p]son4 ,r5ovation ( a build+ & in/allation ( ! cann+ equipm5t c co/ betwe5 #d1jjj & #h1jjj1 includ+ labor co/s4 ,co/ c be r$uc$ by solicit+ volunte] labor f local craftsm54 ,! organiz]s c h&le mu* ( ! r5ovation1 su* z pa9t+1 c>p5try & cem5t "w4 ,teams ( vocational /ud5ts may be will+ to take on ! site r5ovations z "p ( _! s*ool tra9+4 ,sal>ies = employees c be paid f ! cann]y's op]at+ budget4 ,labor co/s c be r$uc$ if ! work]s are already sal>i$ employees provid$ by o!r food-relat$ ag5cies4 ,! cann]y c also be an ideal tra9+ site = p>ticipants 9 ! ,compreh5sive ,employm5t & ,tra9+ ,act 7,,ceta7 & c be /aff$ successfully 9 ?is way4 ,regulations ,food & ,drug ,adm9i/ration regulations reg>d+ food process+ d n apply to community cann+ c5t]s if !y are n involv$ 9 int]/ate comm]ce4 ,9 ,june1 #aigf1 ,,fda issu$ ,sugge/$ ,m9imum ,guidel9es = ,community ,cann+ ,op]ations to protect ! safety ( ! consum]4 ,environm5tal regulations t apply to ! c5t]s mu/ be c>efully foll[$4 ,al?\gh ^! regulations are usually n h>d to foll[1 !y (t5 mean a possibly unplann$-= exp5se to ! cann]y4 ,x may be necess>y to apply = a v>iance to zon+ regulations4 ,cann]y sup]visory bo>ds %\ld h a work+ k ( all requirem5ts ( ,/ate & ,f$]al ag5cies t regulate heal?1 environm5t1 fire1 safety1 plumb+1 electricity1 & public build+ codes4 ,sites = ! c5t]s %\ld h sewage & dra9+ sy/ems t meet dem&s ( ! c5t]s4 ,?is w\ld mean a septic sy/em & lea* fields1 or a municipal sewage sy/em1 ! latt] be+ ! easie/ & lea/ exp5sive me?od ( disposal4 ,solid wa/e produc$ by ! c5t] is t]m$ clean1 & efflu5t f ! process+ c\ld be put ?r\gh a /ra9]1 pip$ out ( ! c5t]1 & !n deposit$ into a lea* field4 ,to ma9ta9 high /&>ds ( cleanl9ess & safety1 at lea/ "o sup]visor %\ld be on duty :5ev] ! cann]y is 9 op]ation4 ,! p]son 9 *>ge mu/ h a ?or\gh k ( e aspect ( food process+4 ,! ,food & ,drug ,adm9i/ration requires t a c]tifi$ regi/]$ cann] be 9 att5dance only :5 l[-acid foods are process$ to be sold4 ,an ,,fda-approv$ c\rse is (f]$ by ! ,national ,cann]s ,association = comm]cial cann]y p]sonnel 9 v>i\s sections ( ! c\ntry4 ,! co/ w\ld involve a regi/ration fee ( approximately #abe plus exp5ses4 ,at pres5t1 ! c\rse cont5t is ge>$ *iefly t[>d indu/ry4 ,a %ift to a m practical approa* w\ld be ( great] help to community cann]y p]sonnel4 ,cann]y sup]visors & att5dants c p>ticipate 9 food pres]vation classes & demon/rations provid$ by ! ,ext5sion ,s]vice4 ,:5 cann]ies are equipp$ ) comm]cial food pres]vation c5t]s1 repres5tatives ( ! manufactur+ companies are available = te*nical in=mation to ! cann]y /aff4 ,manufactur]s may also provide ! cann]y ) a complete op]ations manual1 process+ *>ts1 & recipes4 ,skills ,ne$$ ,cann]y sup]visors w b5efit by employ+ p to "w at ! cann]y :o c provide or le>n su* skills z3 ,bookkeep+_/acc\nt+--to keep records ( input & outfl[ ( goods & money2 to pay bills4 ,managem5t--to ov]see ! fl[ ( food ?r\gh ! c5t] 9 an effici5t mann] = smoo? op]ation ( ! plant4 ,ma9t5ance & repair--to ma9ta9 equipm5t & h\s+ 9 op]ational condition4 ,pur*as+_/supply--to ensure a supply ( mat]ials su* z j>s & lids4 ,sales--to manage sales ( surplus retail products if ^! are process$ at ! plant4 ,public relations--to adv]tise & promote k ( cann+ c5t]s2 to h&le compla9ts & problems ( patrons4 ,te*nical--to provide detail$ in=mation on process+ te*niques1 food1 nutrition1 & g>d5+4 ,a =m ( recordkeep+ on all foods process$ at ! plant is ess5tial4 ,?is k9d ( in=mation w\ld include su* data z "n ( p]son do+ ! process+1 ! date1 specific food1 numb] ( j>s1 me?od ( process+1 "t 9 & "t out1 & an id5tification numb] = foods process$ = sale by ! cann]y4 ,cann+ c5t]s may be incorporat$ z indep5d5t nonpr(it coop]atives ) a bo>d ( directors z ! policymak+ body4 ,by be+ organiz$ 9 con=mity ) ! traditional f>m]s' coop]ative /ructure1 ! c5t]s receive special tax consid]ations4 ,incorporation on a nonpr(it basis is a requirem5t ( _m fund+ s\rces4 ,! coop]ative /ructure also l5ds itself to a tight] knit organization1 ) memb]s feel+ !y are "p ( ! organization1 responsible = its affairs1 & will+ to pit* 9 & help if !re is "s "w t ne$s a few extra h&s4 ,! community cann]y %\ld h g5]al liability insurance to cov] injuries su/a9$ by ! work]s or p]sons us+ ! cann+ c5t]4 ,products liability insurance is unnecess>y = ! cann]y op]at$ solely to provide a s]vice to ! community4 ,= ! cann]y t sells comm]cially1 products liability insurance %\ld be obta9$4 ,illu/ration3 ,seal] 9 a community cann]y4 ,h\rs1 ,fees ,a community cann]y %\ld be available to all p int]e/$ 9 pres]v+ food4 ,ideally1 cann]ies are op5 dur+ daytime & ev5+ h\rs4 ,week5d h\rs are a possibility4 ,:5 cann]ies are limit$ to process+ vegetables & fruits1 at lea/ #f mon?s ( pot5tial op]ation are lo/ 9 c]ta9 sections ( ! c\ntry4 ,if at all possible1 cann]ies %\ld be op]at$ to process a wid] range ( foods su* z jams1 jellies1 pickles1 pres]ves1 meat1 fi%1 p\ltry4 ,illu/ration3 ,william ,e4 ,c>nahan ,tomato juice be+ process$ at a community cann]y4 ,s9ce cann]y is op]at$ by ,/ate ( ,virg9ia1 only *>ge is = cans us$4 ,a process+ fee is usually set = use ( ! cann+ equipm5t1 rang+ f #e to #aj = p9ts to #aj to #ae = qu>ts4 ,^! prices d n include ! co/ ( j>1 lid1 screw b&1 or any cann+ supplies su* z salt1 v9eg>1 sug>1 spices t may be sold at :olesale prices at ! cann]y4 ,an additional *>ge ( #ej p] h\r is common = ! use ( a pulp]-juic] & /eam-jacket$ kettle4 ,x may be a f9ancial h>d%ip = "s l[-income families to meet ^! co/s1 b !y c be giv5 ! opportunity to ex*ange "w "t at ! cann]y = paym5t4 ,families ( limit$ res\rces might leave (f a p]c5tage ( _! process$ high-acid foods to be sold by ! cann]y4 ,sponsor+ ag5cies may apply = grants1 su* z might be available f ,title ,,xx ( ! ,social ,security ,act1 9 an ef=t to subsidize cann+ co/s = l[-income families4 ,to date1 no community cann]ies are completely economically self-suffici5t1 s f> z we "k4 ,!re are c5t]s 9 ! ,s\? :i* d en\gh community cann+ to pay = all _! exp5ses except sal>ies4 ,to become self-supportive1 "s cann]ies are n[ develop+ specialty products to be sold comm]cially4 ,organic-heal? food di/ributor%ips & food co-ops are (t5 a good m>ket = community cann]y process$ foods4 ,! future ( community cann]ies dep5ds on cont9u$ int]e/ 9 home g>d5+ & food pres]vation1 & conc]n = prop] nutrition4 ,und\bt$ly1 ! co/ ( food 9 ! m>ketplace w also be a contribut+ factor4 ,que/ions & ,answ]s on ,food ,pres]vation by ,c>ole ,davis & ,annetta ,cook#bj ,consum]s frequ5tly h que/ions reg>d+ home food pres]vation practices4 ,bel[ are "s que/ions commonly ask$1 & ! answ]s4 ,!y conc]n cann+ fruits1 vegetables1 pickles1 & jellies1 & freez+ fruits & vegetables4 ,:y is op5-kettle cann+ n recomm5d$8 ,9 op5-kettle cann+1 food is cook$ 9 an ord9>y kettle1 !n pack$ into hot j>s & seal$4 ,! food is n process$ aft] pack+ 9 ! j>s4 ,op5-kettle cann+ is unsafe because temp]atures rea*$ are n high en\gh to de/roy all ! spoilage organisms t may be 9 l[-acid foods1 su* z meat & vegetables1 o!r ?an tomatoes4 ,spoilage bact]ia may also ent] ! food :5 x is transf]r$ f kettle to j>1 mak+ x undesirable z well to c o!r foods su* z fruits1 pickles1 pres]ves1 & jams by ?is me?od4 ,:y is ov5 cann+ unsafe8 ,j>s may explode1 caus+ p]sonal injury or damage to ! ov54 ,also1 temp]atures obta9$ 9 ! ov5 are n high en\gh to insure adequate de/ruction ( spoilage organisms 9 l[-acid foods4 ,times specifi$ = boil+-wat]-ba? process+ ( foods d n apply to ov5 process+ s9ce ! rate ( heat p5etration w\ld be diff]5t 9 ! ov5 & ! products c\ld easily be und]process$4 ,%\ld j>s & lids be /]iliz$ be=e cann+8 ,no1 n :5 ! boil+-wat]-ba? or pressure-cann] me?od is us$1 because ! conta9]s & lids are /]iliz$ dur+ process+4 ,b be sure j>s & lids are clean4 ,:y is no liquid add$ :5 tomatoes are cann$8 ,because tomatoes provide _! own juice if press$ g5tly :5 pack$ raw1 or :5 heat$ be=e pack+ hot into j>s4 ,is x safe to add cel]y1 gre5 pepp]1 & onion to tomatoes :5 cann+ !m8 ,no4 ,add+ o!r vegetables l[]s ! acidity ( tomatoes4 ,acidity helps protect aga9/ ! gr[? ( botul9um bact]ia1 :i* c produce a fatal tox9 9 cann$ foods4 ,specific recipes1 times1 & temp]atures det]m9$ sci5tifically = vegetable mixtures ne$ to be us$ = _! safe cann+4 ,:y is headspace important 9 cann+8 ,headspace--! di/ance betwe5 ! surface ( food & ! und]side ( ! lid--all[s = expansion ( solids or bubbl+ up ( liquid dur+ process+4 ,if headspace is n adequate1 "s food 9 ! conta9] w be =c$ out1 leav+ food p>ticles or sirup on ! seal+ surface & prev5t+ a seal4 ,:5 too mu* headspace is all[$1 "s air may rema9 9 ! j> aft] process+1 caus+ food at ! top ( ! j> to d>k54 ,:at causes j>s to break 9 a cann]8 ,breakage c occur = sev]al reasons3 7#a7 ,us+ comm]cial food j>s r ?an j>s manufactur$ = home cann+1 7#b7 ,us+ j>s t h hairl9e cracks1 7#c7 ,putt+ j>s directly on bottom ( cann] in/ead ( on a rack1 7#d7 ,putt+ hot food 9 cold j>s1 or 7#e7 ,putt+ j>s ( raw or unheat$ food directly into boil+ wat] 9 ! cann]1 r ?an into hot wat] 7sudd5 *ange 9 temp]ature--too wide a m>g9 betwe5 temp]ature ( fill$ j>s & wat] 9 cann] be=e process+74 ,:at causes liquid to be lo/ f j>s dur+ process+8 ,loss ( liquid may be due to pack+ j>s too full4 ,headspace mu/ be all[$ betwe5 ! top ( ! food & lid z specifi$ 9 ! in/ructions = ea* food4 ,food exp&s :5 process$1 s headspace mu/ be adequate or liquid w be =c$ out ( ! j>4 ,liquid may be lo/ if ! cann]'s pressure fluctuates dur+ process+4 ,l[]+ ! pressure too sudd5ly aft] process+ may also cause liquid to be lo/4 ,pressure cann] %\ld be remov$ f ! heat & all[$ to cool normally at room temp]ature4 ,if liquid is lo/ f j>s dur+ process+1 c m be add$ to fill !m aga98 ,no1 because if ! j> is op5$ & liquid add$1 ?is w\ld all[ bact]ia to ent] ! j> & y w\ld ne$ to process aga94 ,loss ( liquid does n cause food to spoil1 ?\gh food n cov]$ by ! liquid may d>k54 ,:y does fruit sometimes float 9 ! j> aft] cann+8 ,fruit may float because x is pack$ too loosely1 sirup is too heavy1 or because "s air rema9s 9 tissues ( ! fruit aft] heat+ & process+4 ,h[ d y te/ ! seal on home-cann$ foods8 ,aft] j>s h cool$1 *eck two-piece lids by press+ ! c5t] ( ! flat metal lid2 if lid is d[n & w n move1 j> is seal$4 ,= porcela9-l9$ caps1 *eck seal by turn+ ea* j> p>tly ov] 9 y\r h&s4 ,if no leakage occurs1 ! j> is seal$4 ,:at causes lids n to seal8 ,if food has n be5 suffici5tly heat$1 a vacuum may n be drawn on ! j> ( food & ! lid w fail to seal4 ,pres5ce ( food p>ticles or sirup on ! j> rim c\ld also prev5t obta9+ an airtight seal4 ,ea* j> rim %\ld be wip$ clean ( all food & sirup be=e putt+ ! seal+ lid 9 place4 ,if food has be5 pack$ too tightly 9 ! j>s or if suffici5t headspace has n be5 all[$1 expansion ( ! food dur+ heat+ c\ld =ce sirup or food out ( ! j>1 ?us caus+ poor contact betwe5 ! lid & j>4 ,:y %\ld flat metal disks & rubb] r+s be us$ only once8 ,depressions 9 ! rubb] comp\nd made :5 ! lid or r+ 0 fir/ us$ c prev5t obta9+ an airtight seal if us$ a second "t4 ,:y %\ld metal b&s be remov$ aft] j>s h cool$8 ,if b&s are n remov$ soon aft] cool+1 moi/ure betwe5 ! r+ & j> may cause ! r+ to ru/1 ?us mak+ lat] removal ( ! b&s difficult4 ,! b& is no long] necess>y aft] ! j> has cool$ because ! seal has be5 provid$ by ! flat metal lid ) seal+ comp\nd & ! vacuum creat$ dur+ cool+4 ,:at causes cann$ foods to *ange color8 ,d>k5+ ( food at ! top ( ! j> may be caus$ by oxidation due to air 9 ! j>1 or by too little heat+ or process+ s t enzymes are n de/roy$4 ,ov]process+ may cause discoloration ( foods ?r\gh\t ! j>4 ,p9k & blue colors sometimes se5 9 cann$ pe>s1 apples1 & pea*es are caus$ by *emical *anges 9 ! fruit color+ matt]4 ,iron & copp] f cook+ ut5sils or f wat] 9 "s areas may cause br[n1 black1 & gray colors 9 "s foods4 ,:y d und]sides ( metal lids sometimes discolor8 ,natural comp\nds 9 "s foods1 p>ticul>ly acids1 corrode metal & make a d>k deposit on ! und]side ( j> lids4 ,?is deposit on lids ( seal$1 prop]ly process$ cann$ foods is h>mless4 ,is x safe to use cann$ foods :i* h be5 froz5 z ! result ( /or+ !m 9 an unheat$ /orage area8 ,freez+ does n cause ! food to spoil unless ! seal is damag$ or ! j> brok54 ,if ! j> is no long] seal$1 ! food may /ill be safe to eat if ! j> is n brok5 & ! food is /ill froz5 & has n be5 subject$ to ?aw+ & refreez+4 ,remove ! froz5 cann$ food f j>s z c>efully z possible4 ,! food may ne$ to ?aw slightly to ease its removal f j>s1 b x %\ld be left 9 z l>ge blocks z c be remov$ ?r\gh ! j> op5+4 ,exam9e j>s = breaks & hairl9e cracks4 ,if any are f\nd1 disc>d food f ^? j>s4 ,if no cracks are f\nd1 food may be transf]r$ f j>s into freez] bags or conta9]s & /or$ 9 ! freez]1 or x may be kept 9 ! refrig]ator = use )9 a day or two4 ,home-cann$ foods :i* h be5 froz5 may be less palatable due to texture *anges ?an prop]ly /or$ cann$ foods4 ,d n recan home-cann$ foods :i* h be5 froz54 ,h[ d y protect cann$ foods aga9/ freez+8 ,wrap ! j>s 9 pap] or cov] !m ) blankets4 ,h[ev]1 if ! /orage area temp]ature is expect$ to be bel[ freez+ 7#cb ,f7 = m ?an a day or two1 move ! food to a w>m] /orage area4 ,:at does mold on cann$ food indicate8 ,x means ! j> has n seal$ & ! food is spoil$4 ,ev5 if mold appe>s to be only on ! surface1 disc>d all food 9 ! conta9] because p>ts ( ! mold may n be visible 9 ! food4 ,is x safe to c foods )\t salt8 ,yes4 ,salt is us$ = flavor only 9 cann$ vegetables & is n necess>y = safe process+4 ,s9ce ! *>act]i/ic flavor & texture ( pickl$ vegetables dep5d on salt1 d n omit ?is +r$i5t f recipes = pickles & reli%es4 ,:at k9d ( salt %\ld be us$ 9 pickl+8 ,:y8 ,use pure granulat$ salt4 ,uniodiz$ table salt c be us$1 b mat]ials add$ to ! salt to prev5t cak+ may make ! br9e cl\dy4 ,d n use iodiz$ table salt because x may d>k5 pickles4 ,:at type ( v9eg> %\ld be us$ = mak+ pickles8 ,c x be dilut$8 ,use cid] or :ite di/ill$ v9eg> ( #d to #f acidity 7#dj to #fj gra974 ,d n use v9eg> ( unkn[n acidity4 ,d n dilute v9eg> unless ! recipe s specifies4 ,if a less s\r product is pref]r$1 add sug> r ?an decrease v9eg>4 ,:y %\ld pickles be process$ 9 a boil+-wat] ba?8 ,pickles require heat treatm5t to de/roy organisms t cause spoilage1 & to inactivate enzymes t may affect flavor1 color1 & texture4 ,heat process+ 9 a boil+-wat] ba? is recomm5d$ = all pickle products4 ,!re is always dang] ( spoilage organisms ent]+ ! food :5 x is transf]r$ f kettle to j>4 ,?is is true ev5 :5 ! utmo/ caution is obs]v$ & is ! reason op5-kettle cann+ is n recomm5d$4 ,:y %\ld pla/ic conta9]s n be us$ :5 br9+ pickles8 ,vegetables be+ pickl$ und]go physical z well z *emical *anges dur+ br9+ or f]m5tation4 ,z a result ( ^! *anges1 ! pla/ic may be affect$1 caus+ undesirable comp\nds to be =m$ or lea*$ f ! pla/ic4 ,= f]m5t+ or br9+ pickles1 use a crock or /one j>1 un*ipp$ enamel-l9$ pan1 or l>ge glass j>1 b[l1 or cass]ole4 ,:at causes pickles to be holl[8 ,holl[ness 9 pickles g5]ally results f poorly develop$ cucumb]s1 hold+ cucumb]s too long be=e pickl+1 too rapid f]m5tation1 too /rong or too weak a br9e dur+ f]m5tation4 ,:at causes jelly to be too s(t8 ,too mu* juice 9 ! mixture1 too little sug>1 mixture n acid en\gh 7ov]ripe fruit71 or mak+ too big a bat* at "o "t4 ,:at makes jelly t\gh8 ,mixture 0 cook$ too long to rea* jelly+ /age because too little sug> 0 us$ 9 proportion to ! pect9 & acid 9 ! juice4 ,:at makes cry/als =m 9 jelly8 ,cry/als ?r\gh\t ! jelly may be caus$ by too mu* sug> 9 ! jelly mixture1 or cook+ ! mixture too little1 too sl[ly1 or too long4 ,cry/als on top ( jelly t has be5 op5$ & all[$ to /& are due to evaporation ( liquid4 ,t>trate cry/als 9 grape jelly may occur if juice has n be5 all[$ to /& ov]night & !n /ra9$ ?r\gh a d\ble ?ickness ( *eeseclo? be=e prep>+ jelly4 ,is a "o-door refrig]ator-freez] comb9ation suitable = freez+ & /orage ( froz5 fruits & vegetables8 ,x may be difficult to obta9 ! recomm5d$ temp]ature ( #j ,f or bel[ = freez+ & /or+ foods 9 ?is /yle freez] )\t freez+ food 9 ! refrig]ator "p z well4 ,recomm5d$ /orage times are sev]ely r$uc$ if a freez] does n ma9ta9 #j ,f or bel[4 ,if freez] temp]atures are above #aj1 d n /ore froz5 food = m ?an sev]al weeks4 ,c conta9]s = comm]cial foods1 su* z cottage *eese1 m>g>9e1 milk1 yogurt1 ice cream1 or s\r cream1 be us$ = freez+ fruits & vegetables8 ,wax$ c>dbo>d c>tons :i* previ\sly conta9$ dairy products are n suffici5tly moi/ure-vapor-resi/ant to use = packag+ foods to be froz54 ,pla/ic comm]cial-food conta9]s are suitable if !y c be tightly seal$ & d n become brittle & crack at l[ temp]atures1 ?us expos+ ! food to ! air4 ,c citric acid or lemon juice be us$ to help prev5t fruit f turn+ d>k dur+ freez] /orage8 ,al?\gh ^! products c be us$ z anti-d>k5+ ag5ts1 nei!r is z effective z ascorbic acid4 ,(t5 ! quantity ( citric acid or lemon juice ne$$ to prev5t d>k5+ is s l>ge t natural flavors are mask$ or ! fruit becomes too s\r4 ,:y is x necess>y to wa% & blan* vegetables be=e !y are froz58 ,wa%+ removes dirt & "s ( ! bact]ia f vegetables4 ,freez+ inhibits ! gr[? ( bact]ia1 b does n kill !m4 ,?us x's important t ! food1 z well z all surfaces x t\*es1 be kept clean s t ! numb] ( bact]ia on ! food is held to a m9imum4 ,bact]ia c gr[ on food if ! temp]ature rises dur+ freez] /orage1 & :5 food is ?aw$4 ,except = gre5 pepp]s & mature onions1 vegetables mu/ be blan*$ to de/roy enzymes :i* c\ld cause undesirable *anges 9 flavor1 texture1 & color dur+ freez] /orage4 ,:y c gre5 pepp]s & mature onions be froz5 )\t blan*+8 ,unlike o!r vegetables1 gre5 pepp]s & onions d n lose quality dur+ freez] /orage if _! enzymes are n de/roy$ by blan*+ be=e freez+4 ,gre5 pepp]s froz5 )\t heat+ are bett] suit$ = use 9 uncook$ foods ?an are blan*$ pepp]s4 ,"s ( ! *>act]i/ic flavor ( onions is lo/ if ?is vegetable is blan*$ be=e freez+4 ,:y is corn :i* is froz5 on-!-cob blan*$ = long] times ?an cut corn8 ,long] blan*+ ( corn froz5 on-!-cob is necess>y s t enzymes pres5t 9 ! cob w be de/roy$4 ,o!rwise1 enzymes 9 ! unheat$ cob c cause undesirable flavor *anges 9 ! corn k]nels4 ,corn froz5 (f-!-cob ne$s only to be blan*$ j en\gh to de/roy enzymes 9 ! k]nels4 ,c vegetables be blan*$ by /eam+ in/ead ( by heat+ 9 boil+ wat]8 ,! foll[+ vegetables may be heat$ 9 /eam3 broccoli1 mu%rooms1 pumpk91 w9t] squa%1 & sweet-potatoes4 ,to /eam ^! vegetables1 put #a to #b in*es ( wat] 9 a l>ge kettle2 br+ wat] to a boil4 ,add a basket conta9+ a s+le lay] ( prep>$ vegetable2 keep ! basket at lea/ #a in* above ! wat]4 ,cov] kettle & />t tim+4 ,/eam broccoli #c m9utes2 slic$ mu%rooms1 #c m9utes2 :ole mu%rooms 7less ?an #a-;in* diamet]71 #e m9utes4 ,/eam pumpk91 w9t] squa%1 or sweet-potatoes until t5d]4 ,is x necess>y to make an adju/m5t 9 blan*+ times = vegetables at altitudes above sea level8 ,at altitudes #e1jjj feet or m above sea level1 heat vegetables #a m9ute long] ?an ! "t giv5 9 directions = ! vegetable be+ blan*$4 ,:at c be done to prev5t food f ?aw+ if ! freez] %\ld /op runn+8 ,nev] op5 ! freez] unnecess>ily4 ,a fully-load$ freez] w usually rema9 cold en\gh to keep food froz5 = #b days if ! door is n op5$2 a half-load$ freez] may n /ay cold en\gh m ?an a day4 ,if p[] _c be re/or$ or ! freez] _c be fix$ be=e ! food w\ld />t to ?aw1 use dry ice4 ,if dry ice is obta9$ %ortly aft] ! failure has occurr$ & ! freez] is fully load$1 #be p\nds ( dry ice %\ld keep a #aj-;cubic-foot freez] at temp]atures bel[ freez+ = #c to #d days2 if freez] is less ?an half-full1 = #b to #c days4 ,place dry ice on bo>ds or heavy c>dbo>d on top ( ! packages ( food4 ,h&le dry ice c>efully--nev] ) y\r b>e h&s4 ,we> gloves to prev5t burns4 ,ano!r alt]native is to move food to a neighbor's freez] or to a freez] lock] plant :]e space c be r5t$4 ,c vegetables & fruits :i* h ?aw$ be refroz58 ,froz5 foods t h ?aw$ may be safely refroz5 if !y /ill conta9 ice cry/als or if !y are /ill cold--ab\t #dj ,f--& h be5 held no long] ?an #a or #b days at refrig]ator temp]atures 7#cb to #dj7 aft] ?aw+4 ,s9ce ?aw+ & refreez+ r$uces ! quality ( fruits & vegetables1 use refroz5 foods z soon z possible to save z mu* ( _! eat+ quality z y c4 ,food ,pres]vation ,gloss>y compil$ by ,annetta ,cook & ,c>ole ,davis#ba ,acid food--,food ) a p,h ( #d4f or bel[4 ,an acid food c be safely process$ 9 a boil+-wat] ba? = specifi$ times4 ,includes mo/ fruits1 tomatoes1 & pickl$ vegetables4 ,ana]obes--,bact]ia capable ( gr[+ )\t air1 z 9 a seal$ conta9] ( cann$ food4 ,blan*+--,heat+ vegetables by imm]sion 9 boil+ wat]1 /eam+1 saute+1 or /ew+ to inactivate enzymes capable ( caus+ quality *anges 9 foods dur+ freez] /orage4 ,boil+-wat]-ba? ,cann]--,a l>ge kettle ) lid1 rack1 & cov]2 mu/ be deep en\gh to all[ j>s to be cov]$ ) #a to #b in*es ( wat] & /ill h additional height = wat] to boil actively4 ,suitable = process+ acid foods4 ,botulism--,food-borne illness caus$ f eat+ cann$ foods conta9+ ! tox9 produc$ by ,clo/ridium botul9um1 an ana]obic bact]ium4 ,?is organism c gr[ & produce tox9 9 seal$ j>s ( cann$ foods t are improp]ly process$4 ,cann+--,pres]v+ food 9 airtight rigid conta9]s4 ,micro-organisms are de/roy$ by heat-process+ conta9]s ( food at ! temp]ature & "t specifi$ = ea* food4 ,x is ess5tial to foll[ reliable cann+ in/ructions exactly to insure a safe cann$ product t is free f botulism-caus+ bact]ia & spoilage organisms4 ,cold ,pack--,raw1 unheat$ food pack$ into cann+ conta9]s & cov]$ ) boil+ sirup1 juice1 or wat]4 ,dehydrator--,a device :i* removes moi/ure1 a dry]4 ,enzymes--,prote9s involv$ 9 plant gr[? processes includ+ maturation & rip5+4 ,enzymes c cause loss ( quality 9 food if !y rema9 active dur+ /orage4 ,!y are de/roy$ by cann+1 or by blan*+ vegetables be=e freez+4 ,freez] ,burn--,small1 :ite1 dehydrat$ areas :i* occur on improp]ly wrapp$ froz5 foods4 ,?is condition is h>mless1 b if ext5sive c cause food to become t\gh or lose flavor4 ,freez+--,pres]v+ food by /or+ at l[ temp]atures4 ,! recomm5d$ temp]ature = freez] /orage is #j ,f or bel[4 ,headspace--,! space betwe5 ! top ( food 9 a conta9] & ! conta9] lid or closure4 ,hot ,pack--,food heat$ 9 sirup1 wat] or /eam1 or juice1 & pack$ hot into cann+ j>s4 ,hydrator 7,vegetable ,crisp]7--,a draw]-l section 9 refrig]ators :i* protects fre% fruits & vegetables f dry+ out dur+ refrig]ator /orage4 ,l[-acid ,food--,food ) p,h above #d4f4 ,a l[-acid food requires process+ at high temp]ature "u pressure to de/roy micro-organisms & insure a safe cann$ product4 ,includes all vegetables except tomatoes4 ,micro-organism--,includes bact]ia1 molds1 & yea/s1 :i* :5 pres5t 9 food c cause spoilage & ev5 food poison+4 ,!re=e1 !y mu/ be de/roy$ 9 cann+ foods or _! gr[? prev5t$ 9 freez+ & dry+ foods4 ,moi/ure-vapor-pro(--,pack+ mat]ials t prev5t loss ( moi/ure f foods dur+ freez] /orage4 ,examples include glass1 rigid pla/ic1 & metal freez] conta9]s4 ,moi/ure-vapor-resi/ant--,pack+ mat]ials t protect foods f moi/ure loss dur+ freez] /orage4 ,examples include freez] wraps--pap]1 pla/ic1 or foil--pla/ic bags1 wax$ freez] c>tons4 ,molds--,microscopic fungi :i* =m air-borne spores 7se$s7 t may alight on food & gr[ into cottony mats or fuzz4 ,"s molds or _! end products may be h>mful1 & moldy vegetables or fruit %\ld n be cann$4 ,molds are de/roy$ by prop] cann+1 b !y may develop 9 leaky conta9]s4 ,food f leaky conta9]s or any cann$ food %[+ mold gr[? %\ld be disc>d$ )\t ta/+4 ,op5-kettle ,cann+--,proc$ure :]eby food is cook$ 9 an ord9>y kettle1 !n pack$ into hot j>s & seal$4 ,j>s ( food receive no additional heat process+4 ,?is is a dang]\s practice z spoilage organisms may ent] ! j> dur+ ! transf] ( food f kettle to j>4 ,9 l[-acid foods1 temp]atures obta9$ are n hot en\gh to insure de/ruction ( all spoilage organisms t may be pres5t 9 ! food4 ,pack--,designates h[ food is pack$ into conta9]s4 ,specifies ! temp]ature ( food :5 pack$ into j>s = cann+1 or ! me?od ( sweet5+ fruits = freez] packs4 ,pect9--,a sub/ance occurr+ naturally 9 _m fruits :i* causes ! juice to ?ick5 or gel aft] heat+ if ! prop] proportions ( sug> & acid are pres5t4 ,natural pect9s are m preval5t 9 und]ripe fruit ?an mature or ov]ripe fruit4 ,"s fruits h en\gh natural pect9s to make high quality jams & jellies4 ,o!rs require addition ( comm]cial pect9s :i* are made f ei!r citrus peel or apples4 p,h--,measure ( acidity ( a product4 ,! l[] ! p,h ! high] ! acidity4 ,pres]ve--,to ma9ta9 ! quality ( food = consumption at a lat] "t4 ,accompli%$ by cann+1 freez+1 pickl+1 dry+1 or mak+ jelly1 jams1 or pres]ves4 ,process+--,heat+ food 9 clos$ cann+ j>s to insure de/ruction ( micro-organisms s ! cann$ food w rema9 unspoil$ & safe to eat4 ,acid foods--su* z fruits1 tomatoes1 & pickles--& jams & pres]ves are safely process$ 9 a boil+-wat]-ba?4 ,l[-acid vegetables 7all vegetables except tomatoes7 require process+ at high] temp]ature by use ( a pressure cann] or pressure saucepan4 ,times requir$ to insure an adequate process are specifi$ 9 cann+ directions = ea* food4 ,sirup ,pack--,fruit is pack$ = freez+ 9 a sug> sirup made by dissolv+ sug> 9 wat]4 ,/eam-pressure ,cann]--,a l>ge1 heavy metal pan hav+ a tight-fitt+ cov] :i* is fitt$ ) safety valve1 /eam v5t or petcock1 & a gage--ei!r weight$ or dial4 ,us$ = process+ l[-acid foods "u pressure at high temp]atures 9 ord] to insure _! safety4 ,/eam-pressure ,saucepan--,small] ?an a cann]4 ,if equipp$ ) a gage to ma9ta9 pressure at #aj p\nds1 x is suitable = process+ food 9 p9t j>s4 ,sug> ,pack--,sug> is add$ directly to fruit & mix$ g5tly to draw juice f fruit be=e pack+ into freez] conta9]s4 ,unsweet5$ ,pack--,fruit pack$ = freez+ )\t any sweet5+ add$4 ,x may be pack$ dry or cov]$ ) wat]4 ,footnotes #a;,edmund ,a4 ,zottola is ,ext5sion ,food ,microbiologi/ & ,isabel ,d4 ,wolf is ,ext5sion ,speciali/1 ,foods & ,nutrition1 at ! ,univ]sity ( ,m9nesota1 ,/4 ,paul4 #b;,g]ald ,d4 ,kuhn is ,pr(essor1 ,food ,sci5ce ,ext5sion1 & ,l\ise ,w4 ,hamilton is ,pr(essor1 ,foods ,nutrition ,ext5sion1 ,! ,p5nsylvania ,/ate ,univ]sity1 ,univ]sity ,p>k4 #c,ru? ,n4 ,klipp/e9 is ,pr(essor1 ,division ( ,nutritional ,sci5ces1 ,cornell ,univ]sity1 ,i?aca1 ,n4,y4 #d;,frances ,reasonov] is ,ext5sion ,food & ,nutrition ,speciali/1 ,texas ,a ,m ,univ]sity1 ,college ,/ation4 #e;,*>lotte ,m4 ,dunn is ,food & ,nutrition ,speciali/1 ,univ]sity ( ,wiscons9-,ext5sion1 ,madison4 #f,nad9e ,=tna ,tope is ,ext5sion ,speciali/ 9 ,food ,cons]vation & ,prep>ation1 ,nor? ,c>ol9a ,/ate ,univ]sity1 ,raleigh4 #g;,c>ole ,davis is a ,sup]visory ,food ,te*nologi/1 ,consum] & ,food ,economics ,in/itute1 ,agricultural ,rese>* ,s]vice4 #h,^! in/ructions are = gre5 beans only4 ,proc$ures & process+ times are specific = ea* vegetable4 ,see ,,usda ,home & ,g>d5 ,bullet9 ,no4 #h1 ,home ,cann+ ( ,fruits & ,vegetables1 = directions = cann+ o!r vegetables4 #i,^! in/ructions are = pea*es only4 ,proc$ures & process+ times are specific = ea* fruit4 ,see ,,usda ,home & ,g>d5 ,bullet9 ,no4 #h1 ,home ,cann+ ( ,fruits & ,vegetables1 = directions = cann+ o!r fruits4 #aj;,annetta ,cook is a ,food ,te*nologi/ 9 ! ,consum] & ,food ,economics ,in/itute1 ,agricultural ,rese>* ,s]vice4 #aa,^! in/ructions are = /rawb]ries only4 #ab,^! in/ructions are = gre5 peas only4 ,prep>ation proc$ures & blan*+ times are specific = ea* vegetable4 ,see ,,usda ,home & ,g>d5 ,bullet9 #aj1 ,home ,freez+ ( ,fruits & ,vegetables1 = directions = freez+ o!r vegetables4 #ac;,ca!r9e ,c4 ,sigman is ,ext5sion ,home ,economi/--,foods1 ,univ]sity ( ,georgia1 ,a!ns4 ,kirby ,hayes is ,pr(essor1 ,dep>tm5t ( ,food ,sci5ce & ,nutrition1 ,univ]sity ( ,massa*usetts1 ,amh]/4 #ad;,isabelle ,d[ney is ,home ,economi/-,food ,pres]vation1 ,coop]ative ,ext5sion ,s]vice1 ,auburn ,univ]sity1 ,auburn1 ,ala4 #ae,philip ,wagn] is ,proprietor1 ,boordy ,v9ey>ds1 ,rid]wood1 ,md41 & au?or ( ,grapes ,into ,w9e4 ,j4 ,r4 ,mc,grew is ) ! ,agricultural ,rese>* ,s]vice1 ,beltsville1 ,md4 #af;,dale ,e4 ,kirk is a ,pr(essor & ,agricultural ,eng9e] at ,oregon ,/ate ,univ]sity1 ,corvallis4 ,c>olyn ,a4 ,raab is ,ext5sion ,foods & ,nutrition ,speciali/ at ,oregon ,/ate4 #ag,ralph ,w4 ,john/on is ,*ief1 ,microbiology ,/aff1 ,meat & ,p\ltry ,inspection ,program1 ,food ,safety & ,quality ,s]vice4 #ah;,anton ,s4 ,horn is ,ext5sion ,horticulturi/1 ,univ]sity ( ,idaho1 ,boise4 ,e/h] ,h4 ,wilson is ,ext5sion ,nutrition ,speciali/1 ,univ]sity ( ,idaho1 ,mosc[4 #ai;,f4 ,al9e ,c(fey is ,foods & ,nutrition ,speciali/1 ,v]mont ,ext5sion ,s]vice1 ,univ]sity ( ,v]mont1 ,burl+ton4 ,rog] ,/]nb]g is ,project ,coord9ator1 ,bread & ,law ,task=ce1 ,montpeli]1 ,vt4 #bj;,c>ole ,davis & ,annetta ,cook are ,food ,te*nologi/s ) ! ,consum] & ,food ,economics ,in/itute1 ,agricultural ,rese>* ,s]vice4 #ba;,annetta ,cook & ,c>ole ,davis are ,food ,te*nologi/s ) ! ,consum] & ,food ,economics ,in/itute1 ,agricultural ,rese>* ,s]vice4 ,u4,s4 ,,gov]nm5t ,,pr9t+ ,,(fice3 #aigh ,o-#bgh-jej ,transcrib]'s ,notes --,sil5tly correct$ a few typos4 --,reta9$ publication in=mation f ! pr9t$ edition3 ?is e,book is public-doma9 9 ! c\ntry ( publication4 --,9 ! text v]sions only1 text 9 italics is delimit$ by und]scores4 --,transcrib$ or tabulat$ "s text )9 illu/rations4