Canning 101

Martha Rosemeyer

Farm to Table

May 15, 2003

Outline

History of TomatoHistory of RhubarbCanning basicsCanning tomato raw-packCanning rhubarb hot-pack

History of tomatoSolanaceae Solanum lycopersiconTomatyl in Nahuatl means something round

and plump!Tomatillo (Physalis) first

called miltomatl high elevation in Mexico, name shortened by the

conquistadores to tomate Aztecs appear to have used?

Wild relatives of Solanum lycopersicon- 7 spp found from Ecuador to Chile and Galapagos-Called jitomate in Mexico

Tomato brought to Old World--not accepted immediately

In 1837 a tomato sauce recipe first appeared in a cookbook in Italy

Thomas Jefferson in 1780 had grown them1872 still thought best not to eat much--

thought your teeth would fall out (Lewis, D. Our Digestion)

Today must studied and genetically altered New World vegetable

Coe 1994 America’s First Cuisines

Heirloom varieties

‘Bradywine’ most widely recognized variety, considered best tasting

Origin Amish around Brandywine Valley in PA or commercial introduction by Stokes Burpee in 1889?

Potato-leaf foliage

Yellow toorange

‘Striped German’ Red tie-dyed pattern

inside Flavor good

Green whenRipe

‘Black plum’ origin Russia

Plum tomato

(whatever color) less water and used for

paste ‘Amish paste’

Yepsen, R. 1998. A Celebration of Heirloom Vegetables: Growing and Cooking Old-Time Varieties. Artisan

Heirloom varietytrials

New interest in variety trials

RhubarbPolygonaceae, Rheum rhabarbarum

Origin:W. China and TibetOriginally related spp. was medicinal in China some 2000years agoIn Europe- 1700s started using in pieOxalic acid fatal concentrations in leavesHigh fiber and Vitamin C

History of canning: feeding an armyIn 1800 Napolean divided army to forage on own but nearly

lost battle to Austria because army scattered across countryside

In 1805 winemaker Nicholas Appert preserved food-- set up business. Packed and boiled fruits, veges, soups and stews in thick bottles Used wax and cork to seal bottles and wire wine cages to prevent

inadvertent opening

In 1810 Ministry of gov’t offered prize for invention 12,000F In 1812 Napolean marches off to war in Russia

Who cans today? 1996 survey of 250,000 people- 28% of US

households canned in the previous two years, 56% have ever canned

Of 28%, 46% said that they can every yearAve household 2 to 4 members and makes $20,000-

40,000Canner is white woman over 50 years old, not

employed full-timeLives in center of US, not on either coast

Getty, V. and Evers, B. “ Home canning: Who and why?” EFR 7-40 Purdue Univ. www.sfu.ca~jfremont/homecanning.html

What is canned?Jams/jellies- 62% all, 55% beginnersVegetables- 58% all, 39% of beginnersPickles- 38%, 31%Fruits- 38%, 26%Tomato sauce 34%, 32%Salsa 17%, 24%Relishes 15%, 10%Meat 6%, 3%

How do they can? And source?70% boiling water bath, 35% pressure canner,

27% pickle without boiling, 25% freeze in jarsSource of food: 58% own gardenWhy? Economics, like the taste, control over

what they eat (avoid pesticides), a family tradition, run out of freezer space, personal satisfaction

20% given away as gifts

Ensuring safe canned foodsBotulism, deadly form of food

poisoning, caused by Clostridium botulinum

Cannot tolerate acid lower than pH<4.6 so able to can at the lower temperature of a boiling water bath 212 °F

All low acid foods need to be canned in boiling water canner at 240-250°F for 20-100min

What is an acidfood?

New varieties of tomatoes are often lower in acid

Therefore need to add lemon juice or citric acid to ensure acidity

Altitude affects temp at which water boils, so need to boil longer

Pressure canning in pressure cooker

Three main factors in what method used and how long to boil

Type of food- low acid or acidSize of jar (pints or quarts)Altitude

Vitamin loss in canning

Heating causes loss of 1/2 to 1/3 of Vitamins A and C, thiamin and riboflavin

After canning loss is 5-10%/yearOther vitamins comparable with freshApparently less vitamin loss with pressure

canning

Prevent flavor loss in canning

Remove oxygen from food tissues and jarsQuickly destroy food enzymesObtain high jar vacuums and airtight jar

seals

Tomato “raw-pack” in water (USDA Selecting, Preparing and Canning Tomatoes

and Tomato Products, page 3-6) Important to start with unbruised food (reduce microorganisms)

and washFor pint: peel 4-5 tomatoes: 30-60 secs in boiling water, dip in

cold, peel, place in jarAdd a few garlic cloves, basil leaves, 1T lemon juice/pt and

eliminate air bubbles in jarCover with boiling water to 1/2” headspaceClean threads of glass with damp paper towel and place lid and

ring on Immediately process in boiling water canner- 40 min for raw-

pack tomatoes in pints at sea level

Rhubarb-stewed (USDA-Selecting, Preparing and Canning Fruit and Fruit Products, page 2-21)

Select young and tender stalks (cut leaves off)Cut up and add 1/4 c. sugar per pint fruitLet stand until juice appearsHeat gently until boilingFill jars without delay leaving 1/2” headspaceBoil for 15 min for pints in boiling water canner

at sea level

Jars need to be clean but not sterile if will be boiled > 10 min

Tomatoes Rhubarb“raw-pack” “hot-pack”

One/half inch headspace

Boiling water canner

Don’t retighten lids, cool without moving for 12-24 hrs

Test center of lid to see that vacuum maintained

Review!

Cedar Grove Cheese Living machinefor wastewaterNo rGBHFamily Farm for over 100 yrs

References

USDA. 1995. Complete Guide to Home Canning on web or book version

Hupping, C.1990. Stocking Up, Third Edn. Rodale Publishers