Managing Your Managing Your Garden’s BountyGarden’s BountyManaging Your Managing Your

Garden’s BountyGarden’s BountyBarbara InghamBarbara Ingham

Extension Food ScientistExtension Food Scientistwww.foodsafety.wisc.eduwww.foodsafety.wisc.edu

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Freezing, Drying, and Freezing, Drying, and CanningCanning

…………Which method will you Which method will you choose?choose?Our aim: safe, high Our aim: safe, high quality food.quality food.

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Getting Started…SuppliesGetting Started…Supplies

Inspect jars and rims, purchase new 2-piece lids

Purchase freezer containers

Clean your dehydrator

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Getting Started…CannersGetting Started…CannersBoiling Water Canners• High acid or acidified

foods (pickles, salsa, fruits)

• Fitted with a rack• Use with a tight-fitting

lid

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Getting Started…CannersGetting Started…CannersPressure Canners • Low acid foods (meat,

vegetables)• Dial gauge – checked

every year for accuracy, inspect gasket and vent

• Weighted gauge – inspect gasket and vent port

• Fitted with a rack

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Getting Started…Produce• Start with tested varieties• Harvest at the proper maturity• slightly under-ripe or peak of

ripeness• never rotten produce or produce

from dead plants• Discard diseased produce

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Getting Started…RecipesGetting Started…Recipes•Use ONLY up-to-date,

research-tested recipes! Current canning instructions date from 1994 (or more recent)

• Don’t (necessarily) do Don’t (necessarily) do what Mom told you!what Mom told you!

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Cold Preservation of Fresh Produce

• Rapidly chill leafy greens, peas and corn• Avoid refrigerating cold-sensitive

produce: tomatoes, cucumbers, potatoes

• Storing Fruits and Vegetables from the Home Garden, 2006 (A3823)

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Freezing• Set home freezers to 0°F or below• Rapid freezing is best (smaller ice

crystals & less damage)• Blanching for quality, not safety!

Blanching time = cooling time• Proper packaging is critical for quality• Freezing Fruits & Vegetables (B3278)

Drying Foods• Air drying for herbs; Sun drying for

fruits (ONLY!)• Controlled drying using an oven or

dehydrator is best• Select a dehydrator with temperature

control and a large fan• Resource: www.uga.edu/nchfp/

Two Types of Canning• Boiling Water Canning

(212°F) – fruits and acid-added foods

• Pressure Canning (240°F or above) – meats and vegetables (dial gauge or weighted gauge canners)

• Remember…adjust for elevation!

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How do we know which canning method to use?

What is the pH (acidity) of the food?below pH 4.6 above

Boiling Water Fruits, Pickles, Salsa

PressureMeat, Vegetables

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Don’t harm your family with these canning methods!

• Boiling water canning of meats and vegetables

• Eliminating the canning step• Dishwasher or oven canning• Steam canning of meat &

veggies

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Tips for Successful Canning• Properly pre-treat jars and lids• Fill jars with hot liquid (never cold!)• Leave the proper headspace• Jars covered with 1-2 inches of boiling

water in Boiling Water Canning• Vent Pressure Canner for 10 minutes• Adjust for elevation

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NEW in Canning• Always add acid to tomato products to

ensure safety• Check pickle recipes for safety• Use approved recipes for salsa• If jars fail to seal, reprocess within 24

hours

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Home Canning Resources• Using & Caring for a Pressure Canner(B2593)• Wisconsin Safe Food Preservation Series (2008):

canning fruits, salsa, vegetables, meat, tomatoes, pickles & jam (www.foodsafety.wisc.edu)

• Ball Blue Book www.freshpreserving.com/ • National Center for Home Food Preservation (

www.uga.edu/nchfp/)*Resources from 1994 or later!

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Don’t Forget • Process at the correct temperature

(boiling water or pressure canner)• Follow an up-to-date, research tested

recipe• Adjust for elevation

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*Note: darker areas on the state map have an elevation above 1,000 feet. Increase time when boiling water canning; increase pressure when pressure canning.

The RULE of Canning

A sealed jar ≠

A safe jar

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5 Tips for a Successful Season1.Start with research-tested recipes. Just because it’s

in print, doesn’t mean it’s safe!2.Use recipes that are up-to-date, from sources no

older than 1994.3.Start with equipment in good working order.4.Leave your creativity behind.5.Contact your local Extension office for help with food

preservation questions.

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Happy Preserving!Happy Preserving!Happy Preserving!Happy Preserving!

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