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Tag: Food Preservation

Cleaning and Storing Canners

pressure canner
Photo: K-State Research and Extension

As canning season winds down, it’s time to clean and store the equipment for next year. Here’s some tips for pressure canners.

  • Clean the vent and safety valve with a pipe cleaner or small piece of cloth.
  • Check the gasket for cracks and food debris.
  • If the inside of canner has darkened, fill it above the darkened line with at mixture of 1 tablespoon cream of tartar to each quart of water. Place the canner on the stove, heat water to a boil, and boil covered until the dark deposits disappear. Sometimes stubborn deposits may require the addition of more cream of tartar. Empty the canner and wash it with hot soapy water, rinse and dry.

For more information, see http://nchfp.uga.edu/tips/fall/store_canning_supplies.html

 

Fall Canning Tips

pressure canner
Photo: K-State Research and Extension

At this writing, the calendar still says summer, but fall is in the air. Gardens may still be producing, so here are some end-of-season tips for food preservation.

 

Preserve the Best Tomatoes

TomatoesWhen preserving any food, use the best food possible for the safest results. This includes tomatoes. During the fall, many gardeners still have tomatoes on the vines. But once a frost or freeze happens, these tomatoes are not safe to preserve by canning.

When tomatoes are left on the vine towards the end of the growing season, the pH increases above 4.6. This is the dividing point whether a food is a high acid or low acid food. When the pH is above 4.6, it is a low acid food. These tomatoes are also more susceptible to other microbial damage. Tomatoes that have signs of blight or other fungus related infestations have a higher pH making them a low acid food. All of these are not safe for canning.

For information on preserving tomatoes, see www.bookstore.ksre.ksu.edu/pubs/MF1185.PDF.

 

Do Tomatoes Need to be Peeled Before Canning?

peeling tomatoes
Peeling tomatoes
Photo: K-State Research and Extension

Yes! That extra time is important and time well spent for safely canned tomatoes. This is true for any produce that is canned. For example, potatoes, peaches, and apples are also peeled before canning.

According to the National Center for Home Food Preservation, “Most bacteria, yeasts, and molds are difficult to remove from food surfaces. Washing fresh food reduces their numbers only slightly. Peeling root crops, underground stem crops, and tomatoes reduces their numbers greatly. Blanching also helps, but the vital controls are the method of canning and making sure the recommended research-based process times found in the USDA’s Complete Guide to Home Canning are used.”

Easily peel tomatoes by dipping them in boiling water for 30-60 seconds or just until the skins split. Then dip in ice water, slip off the skins and remove cores. See how at https://youtu.be/diZGx8RZAd0. This method can be used for peaches or nectarines.

 

Preserving Pumpkins

PumpkinSugar or pie pumpkins are best for cooking and baking a tasty pie or bread. They are smaller than pumpkins used for carving festive jack-o-lanterns. They have dense flesh and high sugar content. The flesh is less stringy and the color is usually darker. If using fresh pie pumpkins in place of a 15-ounce can of pumpkin, use 1 3/4 cups of mashed fresh pumpkin.

Home canning is not recommended for any mashed pumpkin or winter squash. The only directions for canning these is for cubed pieces. Mashed products can be safely frozen.

Learn more from these resources:

https://www.bookstore.ksre.ksu.edu/pubs/MF1181.pdf
https://nchfp.uga.edu/tips/fall/pumpkins.html
https://burke.ces.ncsu.edu/2021/11/pumpkins-for-pumpkin-pie/
https://blogs.extension.iastate.edu/answerline/2018/10/04/pick-the-best-pumpkin/

 

Color Changes in Home Canned Foods

beets
Pale diced beets
Photo: K-State Research and Extension

Pink, red, blue or light purple discoloration sometimes occurs in home canned apples, cauliflower, pears, peaches or beets.

Keep all produce cool after harvest. When using the hot pack method, do not overcook or heat to too high a temperatures. Excessive heat changes natural food pigments. Use correct processing methods and time to reduce discoloration. Pressure canning can be used to can pears. But it can cause pink discoloration in canned pears. Water bath processing is a better method.

If the fruit grew in dry weather, it often turns pink and cannot be prevented.  While the color doesn’t look right, the pears are safe to eat.

Other foods may have color changes. Garlic can become greenish or purple if it is immature or not completely dry before canning. Red beets may lose color if overcooked before canning or over-processed.

Sources: https://nchfp.uga.edu/how/can_02/pear_halved.html and  https://extension.umn.edu/preserving-and-preparing/food-preservation-and-canning-troubleshooting-guide

 

Updated Electric Water Bath Canner

Photo: ballmasonjars.com

Looking for an alternative to stovetop water bath canning? Newell Brands, makers of Ball® products, has updated their electric water bath canner. The new version is called the Ball® EasyCanner.

This is a freestanding appliance and can be used for any water bath canned recipes. It is not a pressure canning appliance. It features some technology to help make water bath canning easier. The user must add time to adjust for elevation.

It holds up to 8 pints or 7 quarts. The rack is a bit bigger than the previous model. This appliance can also be used for cooking a meal, soup, or serving a hot beverage. It features a spigot to drain water or dispense other liquids.

Learn more at ballmasonjars.com website. It is now available from  major retailers.

 

Sunscald on Vegetables-Safe for Canning?

Sunscald on onions
Sunscald on onions
Photo: Michigan State University ANR Communications Flickr

Despite best efforts, garden produce may develop a physiological disorder called sunscald. Is this produce safe for food preservation? It depends.

When light-colored areas appear on produce surfaces exposed to direct sunlight, these areas can change colors, turn dry, papery, and wrinkled. This damage can cause fungi to invade the food and cause rot.

When choosing produce to preserve, it is strongly recommended to use the best produce possible for the safest results. Damage such as sunscald could change the acidity of the food. Simply cutting away the damage may not remove the contamination. Fungi can grow deep into the food.

If light damage is present, no contamination has developed, the damaged areas could be removed. Freezing the remainder may be the best option.

Source: Kansas Garden Guide

 

Make Time for Food Preservation

Photo: K-State Research and Extension

Gardens are bursting with fresh produce and many gardeners are also rushing to preserve the bounty to enjoy later. But rushing the steps of food preservation can lead to problems in the end. Keep these tips in mind:

  • Avoid starting food preservation if you cannot finish it in the same timeframe, especially in the evening. This can lead to quality and safety problems.
  • Get others to help! This can make food preservation more enjoyable and less stressful. Assign tasks appropriate for children. This can also encourage them to eat what they help preserve.
  • Make sure you have all the tools, equipment, and ingredients needed for the recipe you intend to preserve.
  • Set up the work flow to help with efficiency. This will also help you discover missing ingredients or equipment.
  • Clean as you go!

 

Canning Previously Frozen Tomatoes

So you saved your tomato crop in the freezer. Can those frozen tomatoes be canned?

It is not recommended to can tomatoes that froze on the vine. This is because the acid content changes too much, while on the vine, making them unsafe for canning.

But tomatoes harvested prior to a fall freeze, then frozen, do not change in acidity. What does change is their texture and how they measure.

The best choice for canning previously frozen tomatoes is to make a well cooked product such as a stewed or crushed tomato product, or made into tomato juice or sauce.

It is not recommended to can them whole or quartered. They will pack into the jars differently, absorb moisture differently, and the heat transfers through the jars differently. This could lead to under processing and spoilage. Tomato canning recipes are based on fresh tomatoes.

Source: University of Georgia