Chapter VI: Part 4: Home Food Preservation (5)

Community canneries began during the late 1800's in response to the desire of families to work together to preserve their food for the off-season. At the end of World War II there were over 3,800 community canneries in the United States. Most of these wartime canneries were subsidized, but after the war the monies ceased. Growth of the food industry, development of freezing techniques, and the lack of subsidy led to a decline of the canneries.

Today there is a resurgence of interest in establishing community canning centers. This has been influenced by the cost of food, a marked increase in the concern for nutrition, and gardening activities.

A community cannery promotes the preservation of seasonal garden surpluses for consumption during the nonproductive season. It encourages small farmers and nonfarm individuals to produce more food, thereby promoting self-sufficiency for families. It enables families who do not own recommended food preservation equipment to use safe and reliable equipment and techniques.

Availability of nonseasonal foods on a year-round basis can result in a better diet for families, especially if the center incorporates nutrition education classes as part of its program. People who grow their own food may make substantial savings in their food budget. The community cannery creates a social atmosphere of friendly, cooperative work leading to tangible results, and promotes a feeling of self-reliance.

Most of the community canneries in the country have been organized by Community Action Agencies or similar community organizing groups. Individuals, food co-ops, and other groups have successfully set up canneries, but it is recommended that people wanting to establish a canning center contact a community organizing agency. Normally, these agencies have professional people who will work on such a project. They have experience in writing proposals and are aware of potential funding sources.

Support for the canning center can be enhanced by making a special effort to include a diverse membership on a board of directors for the center.

Farmers, low-income people, business people, contractors, Extension personnel, community organizers, local officials, and members of the clergy are all potential supporters and advisors for the cannery.

Although organizing a community cannery requires a lot of work, this need not be a roadblock to initiating the project. It takes many hours to plan the canning operation, draft proposals, develop community support, locate a site, and to select, purchase and install equipment. Because this can easily be a full-time job for one person, efforts should be made to hire a coordinator. In many instances, paid community organizers, Vista volunteers, and home economists have provided valuable assistance in completing the work.

Preparation for and organization of the cannery are the foundation of the project. At least six months should be set aside for organizing.

Points to Consider

Here are some questions to consider before starting a community center:

How many people will commit themselves to organizing a center?

How much time will they give?

How much support can be expected from the community, town officials, local growers?

How many community and family gardens are in the area?

How near are the community gardens to the cannery site?

Is the site near a well-travelled route?

Is parking available?

Can the canning center exist merely to provide a service to the community, or will the cannery have to become involved in a commercial venture?

If some food processed at the cannery is to be sold, are local farmers willing to contract with the cannery to supply it with produce? How close are these farmers to the cannery?

Is a building available for canning purposes (for example, some old creamery)?

If so, what is the size of the building? What is its condition?

Are there cement floors and walls constructed so they can be washed down daily?

Is there room for storage, a walk-in cooler?

Is the sewage system adequate?

Does the building have existing equipment that could be put to use?

Is a dependable supply of potable water available?

What is the minimum water pressure and is it constant?

Is the water "hard?" If so, what is the analysis?

What type of electricity is available?

What is the cost of electricity per KWH and demand rate for 240 volt, 3 phase, 60 cycle?

What is the availability and cost of gas (natural or LP) or of fuel oil?

What is the number of families expected to participate? How many are low-income families?

What are the principal foods to be canned?

If it is anticipated that some products will be processed for sale, what will those products be?

Is there a market for the "for-sale" items?

Will canning supplies such as jars, lids, screw bands, tin cans be available? Can they be purchased at wholesale prices?

Is at least one person who is knowledgeable in food preservation methods available to supervise the cannery?

What will be the charge for processing a pint or a quart of food?

Will low-income people be able to pay this amount?

Are funds available to subsidize the canning of food for low-income people?

It is important to obtain a site easily accessible to the public. Selectmen, property owners, realtors should be approached for potential sites. Usually the center has limited funds, and it is difficult and takes time to locate an appropriate building with low-cost rent.

In times of a strained economy and high cost of property maintenance, the business community may be hesitant to provide low-cost housing for the site.

Establishing the facility in a publicly owned building, such as a school, is a solution in many communities. These canneries are a part of the public school's physical plant and have traditionally been operated under supervision of the vocational agriculture and home economics teachers, using school funds.

In recent years, some schools have wanted to close canneries for several reasons: Lack of operating capital, limited use, lack of interest or know-how on the part of participants and teachers. With the resurgence of interest in canning, many new cannery ventures are located in schools but are now funded separately from school budgets.

If the cannery is the result of a community endeavor, adjoining small towns could appropriate funds sufficient to set up and man a center. Such a proposal would have to be presented to the town governing bodies. This points up the need for ample planning time. Devising means to allow the cannery to remain open year-round would favor obtaining a site other than in a public building.

Major Costs

Cost of organizing a community cannery is influenced by its size and scope of operation. Expenses can be broken down into these major areas:

--Purchase and installation of equipment

--Building renovation

--Rent

--Labor

--Utilities

--Jars or cans

--Produce

--Miscellaneous costs (office supplies, freight, postage, insurance,
cleaning supplies, maintenance)

At least two companies manufacture community canning equipment (Ball Corp. and Dixie Canner Equipment Co.). Prices start at $4,300 for a single-unit operation, and go up to $20,000 for a large center. This does not include the price of a steam boiler, which costs between $3,000 and $5,000. By fabricating some of its own equipment, and by buying used equipment from canning and restaurant equipment suppliers, the cannery can reduce some of its purchase costs substantially.

Installation of the canning equipment and the steam boiler needs to be done by a licensed plumber or steam fitter, or be closely supervised by such a person.

Renovation of a building and installation of the canning equipment can cost between $4,000 and $8,000, including labor costs. Cost can be reduced by soliciting volunteer labor from local craftsmen. The organizers can handle much of the renovation, such as painting, carpentry and cement work. Teams of vocational students may be willing to take on the site renovations as part of their school training.

Salaries for employees can be paid from the cannery's operating budget. Labor costs can be reduced if the workers are already salaried employees provided by other food-related agencies. The cannery can also be an ideal training site for participants in the Comprehensive Employment and Training Act (CETA) and can be staffed successfully in this way.

Regulations

Food and Drug Administration regulations regarding food processing do not apply to community canning centers if they are not involved in interstate commerce. In June, 1976, FDA issued "Suggested Minimum Guidelines for Community Canning Operations" to protect the safety of the consumer.

Environmental regulations that apply to the centers must be carefully followed. Although these regulations are usually not hard to follow, they often mean a possibly unplanned-for expense to the cannery. It may be necessary to apply for a variance to zoning regulations. Cannery supervisory boards should have a working knowledge of all requirements of State and Federal agencies that regulate health, environment, fire, safety, plumbing, electricity, and public building codes.

Sites for the centers should have sewage and draining systems that meet demands of the centers. This would mean a septic system and leach fields, or a municipal sewage system, the latter being the easiest and least expensive method of disposal. Solid waste produced by the center is termed "clean," and effluent from the processing could be put through a strainer, piped out of the center, and then deposited into a leach field.

To maintain high standards of cleanliness and safety, at least one supervisor should be on duty whenever the cannery is in operation. The person in charge must have a thorough knowledge of every aspect of food processing.

The Food and Drug Administration requires that a "certified registered canner" be in attendance only when low-acid foods are processed to be sold. An FDA-approved course is offered by the National Canners Association for commercial cannery personnel in various sections of the country. The cost would involve a registration fee of approximately $125 plus expenses. At present, the course content is geared chiefly toward industry. A shift to a more practical approach would be of greater help to community cannery personnel.

Cannery supervisors and attendants can participate in food preservation classes and demonstrations provided by the Extension Service. When canneries are equipped with commercial food preservation centers, representatives of the manufacturing companies are available for technical information to the cannery staff. Manufacturers may also provide the cannery with a complete operations manual, processing charts, and recipes.

Skills Needed

Cannery supervisors will benefit by employing people to work at the cannery who can provide or learn such skills as:

_Bookkeeping/accounting_--to keep records of input and outflow of goods and money; to pay bills.

_Management_--to oversee the flow of food through the center in an efficient manner for smooth operation of the plant.

_Maintenance and repair_--to maintain equipment and housing in operational condition.

_Purchasing/supply_--to ensure a supply of materials such as jars and lids.

_Sales_--to manage sales of surplus retail products if these are processed at the plant.

_Public relations_--to advertise and promote knowledge of canning centers; to handle complaints and problems of patrons.

_Technical_--to provide detailed information on processing techniques, food, nutrition, and gardening.

A form of recordkeeping on all foods processed at the plant is essential. This kind of information would include such data as name of person doing the processing, the date, specific food, number of jars, method of processing, time in and time out, and an identification number for foods processed for sale by the cannery.

Canning centers may be incorporated as independent nonprofit cooperatives with a board of directors as the policymaking body. By being organized in conformity with the traditional farmers' cooperative structure, the centers receive special tax considerations. Incorporation on a nonprofit basis is a requirement of many funding sources. The cooperative structure also lends itself to a tighter knit organization, with members feeling they are part of the organization, responsible for its affairs, and willing to pitch in and help if there is some work that needs a few extra hands.

The community cannery should have general liability insurance to cover injuries sustained by the workers or persons using the canning center. Products liability insurance is unnecessary for the cannery operated solely to provide a service to the community. For the cannery that sells commercially, products liability insurance should be obtained.

Hours, Fees

A community cannery should be available to all people interested in preserving food. Ideally, canneries are open during daytime and evening hours. Weekend hours are a possibility. When canneries are limited to processing vegetables and fruits, at least 6 months of potential operation are lost in certain sections of the country. If at all possible, canneries should be operated to process a wider range of foods such as jams, jellies, pickles, preserves, meat, fish, poultry.

A processing fee is usually set for use of the canning equipment, ranging from 5¢ to 10¢ for pints to 10¢ to 15¢ for quarts. These prices do not include the cost of jar, lid, screw band, or any canning supplies such as salt, vinegar, sugar, spices that may be sold at wholesale prices at the cannery. An additional charge of 50¢ per hour is common for the use of a pulper-juicer and steam-jacketed kettle.

It may be a financial hardship for some low-income families to meet these costs, but they can be given the opportunity to exchange work time at the cannery for payment. Families of limited resources might leave off a percentage of their processed high-acid foods to be sold by the cannery. Sponsoring agencies may apply for grants, such as might be available from Title XX of the Social Security Act, in an effort to subsidize canning costs for low-income families.

To date, no community canneries are completely economically self-sufficient, so far as we know. There are centers in the South which do enough community canning to pay for all their expenses except salaries. To become self-supportive, some canneries are now developing specialty products to be sold commercially. Organic-health food distributorships and food co-ops are often a good market for community cannery processed foods.

The future of community canneries depends on continued interest in home gardening and food preservation, and concern for proper nutrition. Undoubtedly, the cost of food in the marketplace will also be a contributing factor.

Questions and Answers on Food Preservation

_by Carole Davis and Annetta Cook_[20]

Consumers frequently have questions regarding home food preservation practices. Below are some questions commonly asked, and the answers. They concern canning fruits, vegetables, pickles, and jellies, and freezing fruits and vegetables.

_Why is open-kettle canning not recommended?_

In open-kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed. The food is not processed after packing in the jars.

Open-kettle canning is unsafe because temperatures reached are not high enough to destroy all the spoilage organisms that may be in low-acid foods, such as meat and vegetables, other than tomatoes.

Spoilage bacteria may also enter the food when it is transferred from kettle to jar, making it undesirable as well to can other foods such as fruits, pickles, preserves, and jams by this method.

_Why is oven canning unsafe?_

Jars may explode, causing personal injury or damage to the oven. Also, temperatures obtained in the oven are not high enough to insure adequate destruction of spoilage organisms in low-acid foods.

Times specified for boiling-water-bath processing of foods do not apply to oven processing since the rate of heat penetration would be different in the oven and the products could easily be underprocessed.

_Should jars and lids be sterilized before canning?_

No, not when the boiling-water-bath or pressure-canner method is used, because the containers and lids are sterilized during processing. But be sure jars and lids are clean.

_Why is no liquid added when tomatoes are canned?_

Because tomatoes provide their own juice if pressed gently when packed raw, or when heated before packing hot into jars.

_Is it safe to add celery, green pepper, and onion to tomatoes when canning them?_

No. Adding other vegetables lowers the acidity of tomatoes. Acidity helps protect against the growth of botulinum bacteria, which can produce a fatal toxin in canned foods. Specific recipes, times, and temperatures determined scientifically for vegetable mixtures need to be used for their safe canning.

_Why is headspace important in canning?_

Headspace--the distance between the surface of food and the underside of the lid--allows for expansion of solids or bubbling up of liquid during processing. If headspace is not adequate, some food in the container will be forced out, leaving food particles or sirup on the sealing surface and preventing a seal.

When too much headspace is allowed, some air may remain in the jar after processing, causing food at the top of the jar to darken.

_What causes jars to break in a canner?_

Breakage can occur for several reasons: (1) Using commercial food jars rather than jars manufactured for home canning, (2) Using jars that have hairline cracks, (3) Putting jars directly on bottom of canner instead of on a rack, (4) Putting hot food in cold jars, or (5) Putting jars of raw or unheated food directly into boiling water in the canner, rather than into hot water (sudden change in temperature--too wide a margin between temperature of filled jars and water in canner before processing).

_What causes liquid to be lost from jars during processing?_

Loss of liquid may be due to packing jars too full. Headspace must be allowed between the top of the food and lid as specified in the instructions for each food. Food expands when processed, so headspace must be adequate or liquid will be forced out of the jar.

Liquid may be lost if the canner's pressure fluctuates during processing. Lowering the pressure too suddenly after processing may also cause liquid to be lost. Pressure canner should be removed from the heat and allowed to cool normally at room temperature.

_If liquid is lost from jars during processing, can more be added to fill them again?_

No, because if the jar is opened and liquid added, this would allow bacteria to enter the jar and you would need to process again.

Loss of liquid does not cause food to spoil, though food not covered by the liquid may darken.

_Why does fruit sometimes float in the jar after canning?_

Fruit may float because it is packed too loosely, sirup is too heavy, or because some air remains in tissues of the fruit after heating and processing.

_How do you test the seal on home-canned foods?_

After jars have cooled, check two-piece lids by pressing the center of the flat metal lid; if lid is down and will not move, jar is sealed.

For porcelain-lined caps, check seal by turning each jar partly over in your hands. If no leakage occurs, the jar is sealed.

_What causes lids not to seal?_

If food has not been sufficiently heated, a vacuum may not be drawn on the jar of food and the lid will fail to seal. Presence of food particles or sirup on the jar rim could also prevent obtaining an airtight seal. Each jar rim should be wiped clean of all food and sirup before putting the sealing lid in place.

If food has been packed too tightly in the jars or if sufficient headspace has not been allowed, expansion of the food during heating could force sirup or food out of the jar, thus causing poor contact between the lid and jar.

_Why should flat metal disks and rubber rings be used only once?_

Depressions in the rubber compound made when the lid or ring was first used can prevent obtaining an airtight seal if used a second time.

_Why should metal bands be removed after jars have cooled?_

If bands are not removed soon after cooling, moisture between the ring and jar may cause the ring to rust, thus making later removal of the bands difficult. The band is no longer necessary after the jar has cooled because the seal has been provided by the flat metal lid with sealing compound and the vacuum created during cooling.

_What causes canned foods to change color?_

Darkening of food at the top of the jar may be caused by oxidation due to air in the jar, or by too little heating or processing so that enzymes are not destroyed. Overprocessing may cause discoloration of foods throughout the jar.

Pink and blue colors sometimes seen in canned pears, apples, and peaches are caused by chemical changes in the fruit coloring matter.

Iron and copper from cooking utensils or from water in some areas may cause brown, black, and gray colors in some foods.

_Why do undersides of metal lids sometimes discolor?_

Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit on lids of sealed, properly processed canned foods is harmless.

_Is it safe to use canned foods which have been frozen as the result of storing them in an unheated storage area?_

Freezing does not cause the food to spoil unless the seal is damaged or the jar broken. If the jar is no longer sealed, the food may still be safe to eat if the jar is not broken and the food is still frozen and has not been subjected to thawing and refreezing.

Remove the frozen canned food from jars as carefully as possible. The food may need to thaw slightly to ease its removal from jars, but it should be left in as large blocks as can be removed through the jar opening.

Examine jars for breaks and hairline cracks. If any are found, discard food from those jars. If no cracks are found, food may be transferred from jars into freezer bags or containers and stored in the freezer, or it may be kept in the refrigerator for use within a day or two.

Home-canned foods which have been frozen may be less palatable due to texture changes than properly stored canned foods. Do not recan home-canned foods which have been frozen.

_How do you protect canned foods against freezing?_

Wrap the jars in paper or cover them with blankets. However, if the storage area temperature is expected to be below freezing (32° F) for more than a day or two, move the food to a warmer storage area.

_What does mold on canned food indicate?_

It means the jar has not sealed and the food is spoiled. Even if mold appears to be only on the surface, discard all food in the container because parts of the mold may not be visible in the food.

_Is it safe to can foods without salt?_

Yes. Salt is used for flavor only in canned vegetables and is not necessary for safe processing. Since the characteristic flavor and texture of pickled vegetables depend on salt, do not omit this ingredient from recipes for pickles and relishes.

_What kind of salt should be used in pickling? Why?_

Use pure granulated salt. Uniodized table salt can be used, but materials added to the salt to prevent caking may make the brine cloudy. Do not use iodized table salt because it may darken pickles.

_What type of vinegar should be used for making pickles? Can it be diluted?_

Use cider or white distilled vinegar of 4% to 6% acidity (40 to 60 grain). Do not use vinegar of unknown acidity. Do not dilute vinegar unless the recipe so specifies. If a less sour product is preferred, add sugar rather than decrease vinegar.

_Why should pickles be processed in a boiling-water bath?_

Pickles require heat treatment to destroy organisms that cause spoilage, and to inactivate enzymes that may affect flavor, color, and texture.

Heat processing in a boiling-water bath is recommended for all pickle products. There is always danger of spoilage organisms entering the food when it is transferred from kettle to jar. This is true even when the utmost caution is observed and is the reason open-kettle canning is not recommended.

_Why should plastic containers not be used when brining pickles?_

Vegetables being pickled undergo physical as well as chemical changes during brining or fermentation. As a result of these changes, the plastic may be affected, causing undesirable compounds to be formed or leached from the plastic.

For fermenting or brining pickles, use a crock or stone jar, unchipped enamel-lined pan, or large glass jar, bowl, or casserole.

_What causes pickles to be hollow?_

Hollowness in pickles generally results from poorly developed cucumbers, holding cucumbers too long before pickling, too rapid fermentation, too strong or too weak a brine during fermentation.

_What causes jelly to be too soft?_

Too much juice in the mixture, too little sugar, mixture not acid enough (overripe fruit), or making too big a batch at one time.

_What makes jelly tough?_

Mixture was cooked too long to reach jellying stage because too little sugar was used in proportion to the pectin and acid in the juice.

_What makes crystals form in jelly?_

Crystals throughout the jelly may be caused by too much sugar in the jelly mixture, or cooking the mixture too little, too slowly, or too long. Crystals on top of jelly that has been opened and allowed to stand are due to evaporation of liquid.

Tartrate crystals in grape jelly may occur if juice has not been allowed to stand overnight and then strained through a double thickness of cheesecloth before preparing jelly.

_Is a one-door refrigerator-freezer combination suitable for freezing and storage of frozen fruits and vegetables?_

It may be difficult to obtain the recommended temperature of 0° F or below for freezing and storing foods in this style freezer without freezing food in the refrigerator part as well.

Recommended storage times are severely reduced if a freezer does not maintain 0° F or below. If freezer temperatures are above 10°, do not store frozen food for more than several weeks.

_Can containers for commercial foods, such as cottage cheese, margarine, milk, yogurt, ice cream, or sour cream, be used for freezing fruits and vegetables?_

Waxed cardboard cartons which previously contained dairy products are not sufficiently moisture-vapor-resistant to use for packaging foods to be frozen.

Plastic commercial-food containers are suitable if they can be tightly sealed and do not become brittle and crack at low temperatures, thus exposing the food to the air.

_Can citric acid or lemon juice be used to help prevent fruit from turning dark during freezer storage?_

Although these products can be used as anti-darkening agents, neither is as effective as ascorbic acid. Often the quantity of citric acid or lemon juice needed to prevent darkening is so large that natural flavors are masked or the fruit becomes too sour.

_Why is it necessary to wash and blanch vegetables before they are frozen?_

Washing removes dirt and some of the bacteria from vegetables. Freezing inhibits the growth of bacteria, but does not kill them. Thus it's important that the food, as well as all surfaces it touches, be kept clean so that the number of bacteria on the food is held to a minimum. Bacteria can grow on food if the temperature rises during freezer storage, and when food is thawed.

Except for green peppers and mature onions, vegetables must be blanched to destroy enzymes which could cause undesirable changes in flavor, texture, and color during freezer storage.

_Why can green peppers and mature onions be frozen without blanching?_

Unlike other vegetables, green peppers and onions do not lose quality during freezer storage if their enzymes are not destroyed by blanching before freezing.

Green peppers frozen without heating are better suited for use in uncooked foods than are blanched peppers. Some of the characteristic flavor of onions is lost if this vegetable is blanched before freezing.

_Why is corn which is frozen on-the-cob blanched for longer times than cut corn?_

Longer blanching of corn frozen on-the-cob is necessary so that enzymes present in the cob will be destroyed. Otherwise, enzymes in the unheated cob can cause undesirable flavor changes in the corn kernels.

Corn frozen off-the-cob needs only to be blanched just enough to destroy enzymes in the kernels.

_Can vegetables be blanched by steaming instead of by heating in boiling water?_

The following vegetables may be heated in steam: broccoli, mushrooms, pumpkin, winter squash, and sweet-potatoes.

To steam these vegetables, put 1 to 2 inches of water in a large kettle; bring water to a boil. Add a basket containing a single layer of prepared vegetable; keep the basket at least 1 inch above the water. Cover kettle and start timing.

Steam broccoli 3 minutes; sliced mushrooms, 3 minutes; whole mushrooms (less than 1-inch diameter), 5 minutes. Steam pumpkin, winter squash, or sweet-potatoes until tender.

_Is it necessary to make an adjustment in blanching times for vegetables at altitudes above sea level?_

At altitudes 5,000 feet or more above sea level, heat vegetables 1 minute longer than the time given in directions for the vegetable being blanched.

_What can be done to prevent food from thawing if the freezer should stop running?_

Never open the freezer unnecessarily. A fully-loaded freezer will usually remain cold enough to keep food frozen for 2 days if the door is not opened; a half-loaded freezer may not stay cold enough more than a day.

If power cannot be restored or the freezer cannot be fixed before the food would start to thaw, use dry ice. If dry ice is obtained shortly after the failure has occurred and the freezer is fully loaded, 25 pounds of dry ice should keep a 10-cubic-foot freezer at temperatures below freezing for 3 to 4 days; if freezer is less than half-full, for 2 to 3 days.

Place dry ice on boards or heavy cardboard on top of the packages of food. Handle dry ice carefully--never with your bare hands. Wear gloves to prevent burns.

Another alternative is to move food to a neighbor's freezer or to a freezer locker plant where space can be rented.

_Can vegetables and fruits which have thawed be refrozen?_

Frozen foods that have thawed may be safely refrozen if they still contain ice crystals or if they are still cold--about 40° F--and have been held no longer than 1 or 2 days at refrigerator temperatures (32° to 40°) after thawing.

Since thawing and refreezing reduces the quality of fruits and vegetables, use refrozen foods as soon as possible to save as much of their eating quality as you can.

Food Preservation Glossary

_compiled by Annetta Cook and Carole Davis_[21]

Acid food--Food with a pH of 4.6 or below. An acid food can be safely
processed in a boiling-water bath for specified times. Includes
most fruits, tomatoes, and pickled vegetables.

Anaerobes--Bacteria capable of growing without air, as in a sealed
container of canned food.

Blanching--Heating vegetables by immersion in boiling water, steaming,
sauteing, or stewing to inactivate enzymes capable of causing
quality changes in foods during freezer storage.

Boiling-water-bath Canner--A large kettle with lid, rack, and cover;
must be deep enough to allow jars to be covered with 1 to 2 inches
of water and still have additional height for water to boil
actively. Suitable for processing acid foods.

Botulism--Food-borne illness caused from eating canned foods containing
the toxin produced by _Clostridium botulinum_, an anaerobic
bacterium. This organism can grow and produce toxin in sealed jars
of canned foods that are improperly processed.

Canning--Preserving food in airtight rigid containers. Micro-organisms
are destroyed by heat-processing containers of food at the
temperature and time specified for each food. It is essential to
follow reliable canning instructions exactly to insure a safe
canned product that is free from botulism-causing bacteria and
spoilage organisms.

Cold Pack--Raw, unheated food packed into canning containers and covered
with boiling sirup, juice, or water.

Dehydrator--A device which removes moisture, a dryer.

Enzymes--Proteins involved in plant growth processes including
maturation and ripening. Enzymes can cause loss of quality in food
if they remain active during storage. They are destroyed by
canning, or by blanching vegetables before freezing.

Freezer Burn--Small, white, dehydrated areas which occur on improperly
wrapped frozen foods. This condition is harmless, but if extensive
can cause food to become tough or lose flavor.

Freezing--Preserving food by storing at low temperatures. The
recommended temperature for freezer storage is 0° F or below.

Headspace--The space between the top of food in a container and the
container lid or closure.

Hot Pack--Food heated in sirup, water or steam, or juice, and packed hot
into canning jars.

Hydrator (Vegetable Crisper)--A drawer-like section in refrigerators
which protects fresh fruits and vegetables from drying out during
refrigerator storage.

Low-acid Food--Food with pH above 4.6. A low-acid food requires
processing at high temperature under pressure to destroy
micro-organisms and insure a safe canned product. Includes all
vegetables except tomatoes.

Micro-organism--Includes bacteria, molds, and yeasts, which when present
in food can cause spoilage and even food poisoning. Therefore,
they must be destroyed in canning foods or their growth prevented
in freezing and drying foods.

Moisture-vapor-proof--Packing materials that prevent loss of moisture
from foods during freezer storage. Examples include glass, rigid
plastic, and metal freezer containers.

Moisture-vapor-resistant--Packing materials that protect foods from
moisture loss during freezer storage. Examples include freezer
wraps--paper, plastic, or foil--plastic bags, waxed freezer
cartons.

Molds--Microscopic fungi which form air-borne spores (seeds) that may
alight on food and grow into cottony mats or fuzz. Some molds or
their end products may be harmful, and moldy vegetables or fruit
should not be canned. Molds are destroyed by proper canning, but
they may develop in leaky containers. Food from leaky containers
or any canned food showing mold growth should be discarded without
tasting.

Open-kettle Canning--Procedure whereby food is cooked in an ordinary
kettle, then packed into hot jars and sealed. Jars of food receive
no additional heat processing. This is a dangerous practice as
spoilage organisms may enter the jar during the transfer of food
from kettle to jar. In low-acid foods, temperatures obtained are
not hot enough to insure destruction of all spoilage organisms
that may be present in the food.

Pack--Designates how food is packed into containers. Specifies the
temperature of food when packed into jars for canning, or the
method of sweetening fruits for freezer packs.

Pectin--A substance occurring naturally in many fruits which causes the
juice to thicken or gel after heating if the proper proportions of
sugar and acid are present. Natural pectins are more prevalent in
underripe fruit than mature or overripe fruit. Some fruits have
enough natural pectins to make high quality jams and jellies.
Others require addition of commercial pectins which are made from
either citrus peel or apples.

pH--Measure of acidity of a product. The lower the pH the higher the
acidity.

Preserve--To maintain the quality of food for consumption at a later
time. Accomplished by canning, freezing, pickling, drying, or
making jelly, jams, or preserves.

Processing--Heating food in closed canning jars to insure destruction of
micro-organisms so the canned food will remain unspoiled and safe
to eat. Acid foods--such as fruits, tomatoes, and pickles--and
jams and preserves are safely processed in a boiling-water-bath.
Low-acid vegetables (all vegetables except tomatoes) require
processing at higher temperature by use of a pressure canner or
pressure saucepan. Times required to insure an adequate process
are specified in canning directions for each food.

Sirup Pack--Fruit is packed for freezing in a sugar sirup made by
dissolving sugar in water.

Steam-pressure Canner--A large, heavy metal pan having a tight-fitting
cover which is fitted with safety valve, steam vent or petcock,
and a gage--either weighted or dial. Used for processing low-acid
foods under pressure at high temperatures in order to insure their
safety.

Steam-pressure Saucepan--Smaller than a canner. If equipped with a gage
to maintain pressure at 10 pounds, it is suitable for processing
food in pint jars.

Sugar Pack--Sugar is added directly to fruit and mixed gently to draw
juice from fruit before packing into freezer containers.

Unsweetened Pack--Fruit packed for freezing without any sweetening
added. It may be packed dry or covered with water.

Footnotes

[1]Edmund A. Zottola is Extension Food Microbiologist and Isabel D. Wolf
is Extension Specialist, Foods and Nutrition, at the University of
Minnesota, St. Paul.

[2]Gerald D. Kuhn is Professor, Food Science Extension, and Louise W.
Hamilton is Professor, Foods & Nutrition Extension, The Pennsylvania
State University, University Park.

[3]Ruth N. Klippstein is Professor, Division of Nutritional Sciences,
Cornell University, Ithaca, N.Y.

[4]Frances Reasonover is Extension Food and Nutrition Specialist, Texas
A & M University, College Station.

[5]Charlotte M. Dunn is Food and Nutrition Specialist, University of
Wisconsin-Extension, Madison.

[6]Nadine Fortna Tope is Extension Specialist in Food Conservation and
Preparation, North Carolina State University, Raleigh.

[7]Carole Davis is a Supervisory Food Technologist, Consumer and Food
Economics Institute, Agricultural Research Service.

[8]These instructions are for green beans only. Procedures and
processing times are specific for each vegetable. See USDA Home and
Garden Bulletin No. 8, _Home Canning of Fruits and Vegetables_, for
directions for canning other vegetables.

[9]These instructions are for peaches only. Procedures and processing
times are specific for each fruit. See USDA Home and Garden Bulletin
No. 8, _Home Canning of Fruits and Vegetables_, for directions for
canning other fruits.

[10]Annetta Cook is a Food Technologist in the Consumer and Food
Economics Institute, Agricultural Research Service.

[11]These instructions are for strawberries only.

[12]These instructions are for green peas only. Preparation procedures
and blanching times are specific for each vegetable. See USDA Home
and Garden Bulletin 10, _Home Freezing of Fruits and Vegetables_,
for directions for freezing other vegetables.

[13]Catherine C. Sigman is Extension Home Economist--Foods, University
of Georgia, Athens. Kirby Hayes is Professor, Department of Food
Science and Nutrition, University of Massachusetts, Amherst.

[14]Isabelle Downey is Home Economist-Food Preservation, Cooperative
Extension Service, Auburn University, Auburn, Ala.

[15]Philip Wagner is Proprietor, Boordy Vineyards, Riderwood, Md., and
author of _Grapes Into Wine_. J. R. McGrew is with the Agricultural
Research Service, Beltsville, Md.

[16]Dale E. Kirk is a Professor and Agricultural Engineer at Oregon
State University, Corvallis. Carolyn A. Raab is Extension Foods and
Nutrition Specialist at Oregon State.

[17]Ralph W. Johnston is Chief, Microbiology Staff, Meat and Poultry
Inspection Program, Food Safety and Quality Service.

[18]Anton S. Horn is Extension Horticulturist, University of Idaho,
Boise. Esther H. Wilson is Extension Nutrition Specialist,
University of Idaho, Moscow.

[19]F. Aline Coffey is Foods and Nutrition Specialist, Vermont Extension
Service, University of Vermont, Burlington. Roger Sternberg is
Project Coordinator, Bread and Law Taskforce, Montpelier, Vt.

[20]Carole Davis and Annetta Cook are Food Technologists with the
Consumer and Food Economics Institute, Agricultural Research
Service.

[21]Annetta Cook and Carole Davis are Food Technologists with the
Consumer and Food Economics Institute, Agricultural Research
Service.

U.S. GOVERNMENT PRINTING OFFICE: 1978 O-278-050

Transcriber's Notes

--Silently corrected a few typos.

--Retained publication information from the printed edition: this eBook
is public-domain in the country of publication.

--In the text versions only, text in italics is delimited by
_underscores_.

--Transcribed or tabulated some text within illustrations.