Manual for canning Essays - Canned Food, Food Preservation

Manual for canning Essays - Canned Food, Food Preservation Manual for canning MANUAL FOR CANNING DILLY BEANS BY: JOE THOMPSON Table of Contents ________________________________________ WARNINGS..3 HOME CANNING PRINCIPALS....4 CHAPTER 1: ITEMS NEEDED...5 ?EQUIPMENT....?6-11 ?INGREDIENTS...12 CHAPTER 2: EQUIPMENT PREPARATION13 ?JARS, BANDS, AND LIDS.14 CHAPTER 3: RECIPE PREPARATION....?15-17 CHAPTER 4: PREPARING FOR CANNING...18-20 ?FILLING JARS......................19 ?CLEANINGS JAR RIMS..20 CHAPTER 5: PROCESSING...21-23 CHAPTER 6: AFTER PROCESSING.?...24-26 ?COOLING..24 ?TESTING SEALS.?...25 ?REPROCESSING UNSEALED JARS...26 CHAPTER 7: STORAGE....27 CHAPTER 8: USING HOME CANNED FOODS..?..28 ?OPENING JARS..28 Warnings ________________________________________ One of the most important aspects of canning safety is to remember that you are working with extremely hot material, and that you can get severe burns if proper precautions are not followed. When packing hot foods into jars it can cause splashing. Hot jellies and jams in particular can cause bad burns because it tends to stick to the skin. Do not try putting jars into the canner or taking them out with bare hands or pot holders, ALWAYS use a jar lifter. A full canner will be very heavy, use proper lifting techniques, get help, or move a few jars at a time to prevent back injury. Check all new and used jars for flaws, scratches, cracks, and chips. They can break in the canner and cause cuts. Canning with small children can be dangerous. Give them a job helping with prep work, keep them away from the hot objects. High temperatures, sharp objects, breakable glass and potential spread for bacteria are all dangers. Canning, like cooking, does have all these potential dangers. But with proper training and supervision it is a fun activity for adults and children. Home Canning Principles ________________________________________ Understanding how to prevent food spoilage and deterioration is the key to canning safety and success, here are some tips: ?Wash foods to remove some of the spoiling agents ?Apply heat at the correct temperature ?Process foods for the specific amount of time designated ?Properly store and handle canned foods Ensure quality foods by doing the following: ?Select produce at its peak of freshness and flavor. ?Choose varieties best suited for canning. ?Can foods immediately after harvesting or purchasing. ?If food cannot be canned immediately, properly store to prevent further deterioration. ?Carefully remove small diseased areas or bruised spots. ?Get rid of diseased, moldy, insect damaged and overripe foods. Items Needed ________________________________________ EquipmentChapter 1 ________________________________________ Water Bath Canner ?Used for processing high-acid foods Equipment Chapter 1 ________________________________________ Wire Canning Rack ?Used to lower jars into the water bath canner Equipment Chapter 1 ________________________________________ Jar Lifter ?Used to remove jars from the water bath canner EquipmentChapter 1 ________________________________________ Jars, bands and lids ?Used for holding and preserving the dilly beans EquipmentChapter 1 ________________________________________ Ladle and bubble freer ?Ladle is used to pour hot liquid into jars. EquipmentChapter 1 ________________________________________ Saucepot and jar pot ?Jar pot used for keeping jars, lids, and bands sterile ?Saucepot used for liquid ingredients IngredientsChapter 1 ________________________________________ Yield: about 4 pints or 2 quarts ?2 pounds green beans cup canning salt ?2 ? cups vinegar ?2 ? cups bottled water ?1 teaspoon cayenne pepper, divided (optional) ?4 cloves garlic ?4 heads dill Equipment Preparation Chapter 2 ________________________________________ 1.Fill Water Bath Canner ? full of tap water 2.Set canner on largest burner on the stove 3.Turn burner to high and put lid on Equipment Preparation Chapter 2 ________________________________________ Jars, bands and lids 1.Fill jar pot with tap water 2.Add jars, bands, and lids to water 3.Put on stove 4.Medium heat 5.Put lid on pot Recipe Preparation Chapter 3 ________________________________________ Green Beans Recipe Preparation Chapter 3 ________________________________________ ?Trim Green Beans with scissors ?Rinse beans well with cold water in a colander Recipe Preparation Chapter 3 ________________________________________ ?Prepare heads of dill and garlic (set aside) ?Mix canning salt, vinegar and water into sauce pot, set on burner(high heat),stirring Preparing for Canning Chapter 4________________________________________ Preparing for Canning Chapter 4 ________________________________________ ?Pack green beans into jars ?Add garlic clove, head of dill and cayenne pepper PREPARING FOR CANNING Chapter 4 ________________________________________ ?Ladle boiling liquid into jars leaving ? inch headspace ?Wipe rims of jars with a clean towel and install lids and bands (finger tight) PROCESSING Chapter 5 ________________________________________ ?Set jars into canning rack ?Slowly lower canning rack into water bath canner PROCESSING Chapter 5________________________________________ ?Wait for water to come to a complete rolling boil ?Put lid on water bath canner and let boil for a complete 10 minutes PROCESSING Chapter 5________________________________________ ?After 10 minutes remove lid from water bath canner ?Use jar lifter to remove jars from water bath canner AFTER PROCESSING Chapter 6________________________________________ ?Set jars about 1 inch apart from each other on a towel ?Let jars cool for about 12 hours AFTER PROCESSING Chapter 6________________________________________ ?Remove bands from jars ?Lightly pull up on lid with the