Canning 101 Martha Rosemeyer Farm to Table May 15, 2003
Jan 03, 2016
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