Self Reliant Network: Canning

Showing posts with label Canning. Show all posts

Saturday, May 12, 2012

Canning Meat - Beef, Chicken, Turkey and other favorites!

Love , Love , Love this Site! SRN

Thursday, May 10, 2012

Pressure Canning Safely

http://www.sbcanning.com/p/pressure-canning-safely.html

Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish.

No matter how high you turn up the heat, boiling water cannot surpass 212 degrees F (even lower at high altitudes). A Pressure Canner brings jar temperatures up to 240-250 degrees F at just 15 lbs sq. in. This temperature can be reached only by creating steam under pressure.

100% bacteria kill guaranteed!
Simple and safe to use

Note: Glass-top ranges are not designed for the high heat of canning.

Becoming Familiar with the Parts of a Pressure Canner

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Steps for Successful Steam-Pressure Canning

Put 2-3 inches of hot water in canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.
Leave weight off vent port. Heat at the highest setting until steam flows from the vent port.
Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port. The canner will pressurize during the next 3 to 5 minutes.
Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached.
Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. If the pressure reading goes below the recommended pressure, you must bring the pressure back up and start the timing process over again from the beginning.
When timed processing is completed, turn off the heat. (dial needle moves back to "0" or no steam sounds when weight is gently nudged). Do not force-cool the canner. Releasing pressure from a partially opened vent or placing the canner under cool water will result in under-processing. It may also cause unsealed jars and loss of liquid from the jars. Quick-cooling can also warp the canner lid of older model canners.

Note: Depressurization of older canner models without dial gauges should be timed. Standard size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks that are designed to open when the pressure is gone. These canners are depressurized when the piston in the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be seen; however, the lid will not turn open until the lock is released. (USDA)
After the canner is depressurized, remove the weight from the vent port. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face. Leave jars in canner for 10 minutes.
Remove jars with a lifter, and place on towel or cooling rack, if desired. Do not set on a cold surface or expose to breezy conditions.
Listen for "pop". Leave jars on counter to cool overnight.

Additional Safety/Operating Tips

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

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

Tips:
1. Make sure to follow the recipe's head space instructions. Be vigilant about this since too little head space can cause food to escape over the rim and cause the jar not to seal.

2. When canning meat, fish, or poultry wipe the rim of the jar before adding the hot lid with vinegar on a paper towel to eliminate any fat that has dripped.

3. Make sure to add 2 T. white vinegar to the water to avoid hard water clouding of the jars.

4. If you are going to double stack your jars, make sure that you use a rack in between them and never set jars directly on top of each other.

5. When reheating jars that contain meat make sure to heat them for 20 minutes before serving.

Pressure Canning Chart
This canning chart shows processing times for low-acid foods, which must be canned using a pressure canner. The processing times below are for canning at sea level using a weighted-gauge pressure canner. For more foods and canning guidelines see Ball Blue Book of Canning.
Food	Pack Method	Process Time		PSI (pounds per square inch)
Food	Pack Method	Pints	Quarts	- 2000 ft.
Artichokes (Jerusalem)	Hot	25 min.	25 min.	11 lb.
Asparagus	Raw Hot	30 min. 30 min.	40 min. 40 min.	11 lb. 11 lb.
Beans (green or yellow)	Raw Hot	20 min. 20 min.	25 min. 25 min.	11 lb. 11 lb.
Beets	Hot	30 min.	35 min.	11 lb.
Broccoli	Canning is not recommended. Best to freeze or pickle for preservation.
Brussels Sprouts	Canning is not recommended. Best to freeze or pickle for preservation.
Cabbage	Canning is not recommended. Best kept in cold storage.
Carrots	Raw Hot	25 min. 25 min.	30 min. 30 min.	11 lb. 11 lb.
Cauliflower	Canning is not recommended. Best to freeze for preservation.
Corn	Raw Hot	55 min. 55 min.	85 min. 85 min.	11 lb. 11 lb.
Eggplant	Canning is not recommended.
Lima Beans	Raw Hot	40 min. 40 min.	50 min. 50 min.	11 lb. 11 lb.
Mushrooms	Hot	45 min.		11 lb.
Okra	Raw Hot	25 min. 25 min.	40 min. 40 min.	11 lb. 11 lb.
Peas	Raw Hot	40 min. 40 min.	40 min. 40 min.	11 lb. 11 lb.
Peas (snap)	Canning is not recommended. Best to freeze for preservation.
Peppers	Hot	35 min.		11 lb.
Potatoes, White (cubed)	Hot	35 min.	40 min.	11 lb.

Pumpkin (cubed)	Hot	55 min.	90 min.	11 lb.
Spinach and Other Greens	Hot	70 min.	90 min.	11 lb.
Squash (summer)	Canning is not recommended. Best eaten fresh.
Squash (winter)	Hot	55 min.	90 min.	11 lb.
Sweet Potatoes (cubed)	Hot	65 min.	90 min.	11 lb.

Saturday, April 21, 2012

Pressure Canning Low-Acid Foods

To can low-acid foods, you use a pressure canner. is the only safe way to can low-acid foods. Each step of the pressure-canning process is important to produce safe, home-canned foods:

Assemble your equipment and utensils.

Examine the jars for nicks or chips, screw bands for proper fit and corrosion, and new lids for imperfections and scratches. Wash them in warm, soapy water, rinsing well to remove any soap residue.
Place clean jars and lids in a kettle of hot, not boiling, water.

Never boil the lids because the sealant material may be damaged and won’t produce a safe vacuum seal.
Fill your canner with 2 to 3 inches of water and heat the water.

Refer to your owner’s manual for specific instructions.
Fill the jars.

You want the food snug, yet loose enough for liquid to circulate into the open spaces.
Ladle boiling water into the jars, then release any air bubbles with a nonmetallic spatula.

Leave the amount of headspace stated in your recipe.
Wipe the jar rims with a clean, damp cloth. Place a lid on the jar (seal side down) and secure the lid in place with a screw band.

Hand-tighten the band without overly tightening it.
Place the jars on the rack in the bottom of the canner.

Make sure you have the recommended amount of simmering water in the bottom of the canner.
Lock the cover.

Follow the instructions in the owner’s manual.
Allow a steady stream of steam to escape from the pressure canner.

Continue for 10 minutes or the time recommended in your manual.
Close the vent, bringing the pressure to the amount specified in your recipe.

Processing time starts when your canner reaches the required pressure. The pressure must remain constant for the entire processing time.
After the processing time has passed, turn the heat off and allow the pressure to return to 0.

Don’t disturb the canner while the pressure drops; jars that are upset may not seal properly.
Approximately 15 minutes after the pressure returns to 0, remove the canner lid.

Open the cover away from you to avoid the steam.
After 10 minutes, remove the jars from the pressure canner with a jar lifter and completely cool the jars.

Place them on a clean towel, away from drafts with 1 to 2 inches of space around the jars. Cooling the jars may take 12 to 24 hours.
Test the seals on completely cooled jars by pushing on the center of the lid.

If the lid feels solid and doesn’t indent, you’ve produced a successful seal.
Remove the screw bands of the sealed jars and remove any residue by washing the filled jars in hot, soapy water.

Make sure to thoroughly clean the lids and bands.

Label your jars, including a date, and store the jars (without the screw bands) in a cool, dark, dry place.

Oven canning preserves dry goods for years

by Self Reliant Network on Sunday, 4 March 2012 at 23:46 ·

I recently was introduced t the idea of Oven Canning by: Deb Shaded Deer Schorzman
Sounded very interesting to me so I proceeded to do a little research via the internet. This was the most informative piece I found. I certainly think this is worth a try. I do agree that I would only use this method for dry goods. I always like when I can find a way to have an item last longer on the shelf and keeps rotation down. Which in the long run keeps food cost down.

Let us know if you have tried this and how it has worked for you.

Enjoy...

I learned from a very dear friend, many years ago. It is called oven canning. She also taught me how to can using a pressure cooker. She was a lot older than I was, and knew so much. I loved canning, but stuck with fruits, jams, jellies and such, as you did not have to use a pressure cooker. I was so scared to use one--I could just picture it blowing up the whole kitchen. She told me, "Kid (she always called me Kid), they are safe to use. You just have to pay attention to what you are doing, and cannot get side tracked while they are on the stove." So the learning began. And she was right, it was safe, and I have since canned up lots of great veggies.

One day while we were visiting and having coffee at her home, she said, "Well Kid, today I am going to get busy on my oven canning." I asked, "Oven canning?" thinking she could not really be going to can stuff in the oven. I asked how safe is food canned in the oven? She said it will last for years and years. I thought okay ... I will listen to her and let her tell me, but I am sure not going to can any food in the oven.

I told her I had a few hours until the kids got home from school, so if she wanted some help, I would be glad to help her. She started bringing out all the canning jars, and a big cookie sheet. Then she started hauling out cans and cans of stuff. She said she buys things while on sale, and when she gets enough to fill the oven, she cans it.

What she had in the cans surprised me. It was beans, oatmeal, cornmeal, flour, and all kinds of dry items. I know I had a shocked look on my face, as she started laughing and asked, "What did you think I was going to can in the oven?" I told her I had no idea, and was still at a loss as to what she was going to do.

We started filling half gallon, quart and pint jars with different dry foods. When we had the jars filled, she turned on the oven to 200 degrees, and put the cookie sheet in, then put the filled jars on the cookie sheet. She filled it with all it would hold. She said now we can sit and visit for an hour. In an hour she got a damp paper towel and started taking out the jars, one at a time. She would wipe the rim with the wet towel, put the lid on and screw the band down tight. She was working steady and fairly fast. She would get one jar done then put it aside on a towel-covered area, open the oven and get out another jar and do the same thing. She said you have to be real careful and use a heavy cloth or potholder, as the jars are really hot. She used a small kitchen towel, which is what I use all the time now because you get a good grip on the jars, and it protects your hands. She got the jars all out and sealed, and then put in another batch and set the timer for another hour. She said all of her dry foods are now protected from bugs and critters, and will keep for years.

I started oven canning all of our dried foods at that time, and only a few months ago found out how long most of the foods will keep if stored right. Are you ready for this? A lot of them will last 20 to 30 years! I was shocked when I found this out. I know I have used items that have been canned 7 to 10 years or so, and they are great and are fresh tasting, just like when first canned. But 20 to 30 years was a real shock. They are to be stored where it is dry and not over 75 degrees.

I oven can all kinds of dry goods beans, cornmeal, flours, rice, oatmeal, dried onions, dried carrots, dried celery, potato flakes, dried yams and sweet potatoes, cereals, pastas-the list goes on and on. I even oven can our dry boxed cereals, as I was tired of finding bugs in boxes that were unopened but we did not use up in record time. (The bugs were in the foods when packaged, as they were in the sealed bags, but not in the box they were put into.) Most of the cereals are even better once they are oven canned, as they have more crunch to them.

The only thing you can not oven can is dry foods that have oils in them. I oven can almonds, and pecans, but walnuts do not can good at all. They will go bad, but it is due to the amount of oil, so they get tossed in the freezer.

Like my friend of many years ago, I buy dried food when it is on sale, and when I get enough to fill the oven a couple of times, I oven can it. It sure is great having all the dry foods safe and handy to use.

Everyone I tell who has tried oven canning has told me how happy they are to know about it. The best part most of them tell me is not having the freezers filled with all the dry foods, so they now have space for the foods that must be frozen.

You can use most glass jars and their lids, as long as the lids have the rubber gasket inside. Once in a while I will have one or two jars that do not seal; I just put them in the pantry to use, as they are heat treated and in glass, so they are still bug- and critter-free.

Any herbs and veggies that you dry, you can oven can. I dried grated carrots and then oven canned them. I just used some in my homemade soup, and they are fantastic. I hope this is a big help to saving your foods, freezer space and money. It sure helps us each year.

Any questions that I did not cover, please ask via COUNTRYSIDE.COM, and put it under Oven Canning, I will see it and respond. If you leave a phone or email number, I will contact you. I don't know it all, but what I do know I am more than happy to share.

Using a cookie sheet or large flat container is a darn good idea to set your jars on. When I first started oven canning I knocked over a pint of rice while getting jars out. Needless to say, the clean up took a lot of time and energy.

Before and After

Happy oven canning.--Lil Roberts, Manteca, California
posted in COUNTRYSIDE magazine Sept/Oct 2011

High Altitude Canning

By Leda Meredith, About.com Guide

Jars processing in a boiling water bath

If you live at more than 1000 feet above sea level, then the processing times and pressures given in almost all canning recipes don't apply to you. You need to adjust those numbers in order to can food safely at high altitudes. Don't worry - the adjustments are really simple.

But first let's look at why you can't just follow the same instructions your lower altitude-dwelling friends do (and by the way, the majority of people live at those lower altitudes, which is why most recipes are written with low altitude instructions).

Boiling water bath canning relies on a combination of high acidity in the food and the heat of boiling water to safely preserve the food. But water boils at different temperatures depending on the altitude. This is because the higher the altitude, the lower the atmospheric pressure.

Up to 1000 feet/305 meters above sea level, water boils at 212 F/100 C. But at 2500 feet/762 meters, water boils at just 207.1 F/97.3 C. Since the temperature of the water is part of the safety factor in boiling water bath canning, that temperature difference is significant.

Pressure canning relies on temperatures higher than that of boiling water to safely preserve low acid foods (such as unpickled green beans). This too is affected by the lighter atmosphere at high altitudes.
To adjust recipes for high altitude canning, start with these two basic concepts:
For boiling water bath canning, add processing time at high altitudes.
For pressure canning, increase the pressure at high altitudes.

Here are the specifics:

Boiling Water Bath with Processing Time of More Than 20 Minutes

1001-3000 feet/305-914 meters - increase processing time by 5 minutes
3001-6000 feet/914-1829 meters - increase processing time by 10 minutes
6001+ feet/1829+ meters - increase processing time by 15 minutes.
For example, if the recipe calls for processing jars of tomatoes in a boiling water bath for 35 minutes and you live at 5000 feet above sea level, you'll need to process them for 45 minutes instead.

Boiling Water Bath with Processing Time of Less Than 20 Minutes

1001-6000 feet/305-1829 meters - increase processing time by 5 minutes
6001+ feet/1829+ meters - increase processing time by 10 minutes.
Okay, on to pressure canning.

Most pressure canning recipes call for processing at 10 psig (pounds of pressure per square inch guage). If you're using a pressure canner with a deadweight guage, the kind that shows 5-10-15 psig, increase the pressure to the 15 psig setting if you are more than 1000 feet above sea level.

For pressure canners with dial guages, adjust pressure in increments as follows:
1001-3000 feet/305-914 meters - increase pressure by 2 psig
3001-5000 feet/914-1524 meters - increase pressure by 3 psig
5001-7000 feet/1524-2134 meters - increase pressure by 4 psig
7001+ feet/2134+ meters - increase pressure by 5 psig

In other words, if the recipe calls for processing your jars of food in a pressure canner for 20 minutes at 10 psig, and you are at 3500 feet above sea level, you will still use the 20 minute processing time but you will increase the pressure to 13 psig.

There are a couple of other things to keep in mind about canning at high altitudes. These are less about safety than your valuable time.

Jellies will reach the gelling stage quicker at high altitudes, and a candy thermometer will not give you an accurate read on when they are ready. At sea level, a reading of 220 F/104.4 C is a semi-reliable way to test for the gel point. Above 1000 feet, that would give you more of a solid paste than a jelly. The sheet test is a more reliable method at high altitudes.

Water takes longer to boil at high altitudes. This means it will take your boiling water bath or pressure canner longer to reach readiness. Keep that in mind when you're planning an afternoon of high altitude home canning!

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