Preserving Your Backyard Harvest

Preserving Your Backyard
Harvest
Urban Harvest, Inc. • www.urbanharvest .org
[email protected]
Overview •  Preserva+on principals –  Food Safety –  Ingredient selec+on • 
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plan+ng harves+ng –  Storage • 
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Glass Plas+c
•  Methods of preserving –  Canning • 
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Jams and Jellies Pickles –  Freezing –  Drying/Dehydra+ng –  Fermen+ng Food Safety •  Sanita+on –  Sterilizing equipment •  Jars and lids –  Ingredients-­‐as fresh as possible, cleaned carefully, fruit and vegetable varie+es good for preserving •  Botulism –  Low acid foods require a pressure canner or should be frozen How to Sterilize Jars and bands 1. Wash jars and lids in hot soapy water and rinse thoroughly. 2. Put the jars and bands in a large pot (your water bath canner works well) and cover with hot water and boil rapidly for 10 minutes. Leave the jars in the hot water un+l you are almost ready to use them. 3. Remove the jars, drain and invert them on a cloth while you are finishing preparing the jar’s contents (just for a few minutes, jars should s+ll be hot when you fill them) Self Sealing metal lids: Follow the manufactures instruc+ons for sterilizing the self-­‐sealing metal lids. Do not actually boil the lids on the stove as this can spoil the sealing compound. Leave the lids and bands in hot water un+l ready to use Ingredient selec+on Plan for preserving •  Grow your own and choose varie+es that work well for preserving i.e. pickling cucumbers for pickles instead of slicing cucumbers. Cross Reference Keeping the Harvest by Nancy Thurber and Gretchen Mead and Year Round Fruits and Vegetables for Metro Houston by Dr. Bob Randall •  Choose unblemished fruits and vegetables that are as fresh as possible for nutrient reten+on and decreased risk of spoilage aWer preserving Storage •  Containers –  Glass •  Canning •  Freezing •  Dehydra+ng or drying –  Plas+c Containers or bags •  Freezing •  Dehydra+ng or drying –  Loca+on-­‐cool, dry, away from light –  Label and date, use with in 1 yr. (canned) 3mo to 1 yr. (frozen) Jars • 
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Two part lids: Ball, Kerr, Mason –  Jars with zinc or glass lids requiring a rubber gasket are no longer recommended as there is a higher incidence of failed seals then with the two part lid Sizes: wide or regular mouth in ½ pint, pint, quart are most common sizes Sterilize before use Only buy as many lids as you can use in a year. The sealing compound is reliable for up to 5 years but failed seals increase aWer the 1st year. Glass jars can be used for canning or freezing but wide mouth jars are the only ones recommended for freezing. Reusing commercial (mayo, peanut bu]er, jam, etc.) jars is not recommended unless you are just doing a small amount (1-­‐2 jars) to be refrigerated and eaten quickly Choosing a Preserving Method •  Consider –  What you are preserving –  What equipment you have –  How much storage space you have (freezer/
shelving) –  Time available –  Nutrient reten+on Canning •  Importance of ph (low acid foods vs. high acid foods) •  Processing heats contents to kill bacteria and sets up condi+ons inside the jar that allow for the crea+on of a vacuum seal as the jar cools •  Al+tude—most recipes wri]en for 1000 feet and under if you are at a higher al+tude check processing +mes •  Equipment •  Canning Basics pH Scale Approximate growth limits for Molds Yeasts 1 Strong Acid 2 3 4 High Acid Foods-­‐Process at 212F in Boiling-­‐water Canner Lemons, Pickles, Apricots Plums Apples, Blackberries Sour Cherries Peaches Sauerkraut Pears Tomatoes 5 Okra Carrots Beets, Turnips Green Beans, Spinach Asparagus Lima Beans Bacteria 6 Neutral 7 Peas Corn Low Acid Foods – Process at 240F in Steam-­‐Pressure Canner 14 Strong Alkali Temperature Scale Growth and Destruc+on of Microorganisms Temperature Degrees (Fahrenheit) 240F Processing temperature for low acid foods in a steam-­‐
pressure canner at or below 1000 W above sea level 240F 240F Temperature at which bacteria spores are destroyed in low-­‐acid foods 212F Boiling point of water at sea level. Processing temperature for high acid foods in a boiling water canner at or below 1000 W above sea level 220F 180F 180-­‐212F Temperature at which molds, yeasts and some bacteria are destroyed in high-­‐acid foods 179 140 140-­‐179F Growth of molds, yeasts and bacteria prevented but may allow survival of some microorganisms 139 40 40-­‐139F Ac+ve growing range of molds, yeasts and bacteria 39 20 32F Growth of some molds, yeasts and bacteria slowed 50-­‐70F Best storage temperature for canned and dehydrated foods Canning equipment q 
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Jars with two piece lids Boiling water canner (big pot) for high acid foods Pressure canner for low acid foods Jar tongs Tongs Sharp Knife Colander Large stainless steel bowl Large pot Slo]ed spoon Clean dish cloth, pot holders, trivets Permanent marker for labeling jars Basic Equipment Equipment Jar funnel-­‐stainless steel is ideal Canning ladle Lid rack for sterilizing lids Magne+c lid wand to picking up lids Flexible tool for removing bubbles (bubble popper/headspace measurer) q  Self-­‐adhesive labels q 
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Canning-­‐Basic steps 1. 
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Sterilize jars, and lids Prep ingredients (wash, cut, blanch/cook) Fill Jars Process for +me specified in water bath or pressure canner depending on what you are canning See resources slide for links and books that have processing +mes for specific single ingredient foods. Recipes for jams, jellies, pickles, relishes etc. generally include processing +mes and pressures if applicable. Jams, Jellies •  Jam=Mashed up fruit, sweetened, thickened •  Jelly=fruit juice, sweetened, jelled •  Basic ingredients –  Fruit or fruit juice –  Sugar (or honey, makes a soWer end product) –  Pec+n (jams can be made without pec+n, jelly cannot) •  Terminology: “In standard (read USDA and Ball Blue Book) usage, –  a “jam” is a soWly gelled spread containing crushed or diced fruit; –  A “preserve” contains whole small fruits or large pieces of larger fruits . . . In a thickish syrup that may or may not be gelled; –  A “conserve” usually contains nuts and/or dried fruits; –  A “marmalade” usually contains citrus zest or rind and pulp suspended in jelly –  A “bu]er” is smooth textured and thick –  A “jelly” is a firmly gelled clear fruit juice • 
From Canning for a New GeneraIon; Bold Fresh Flavors for the Modern Pantry by Liana Krissoff Blueberry Meyer Lemon J
am Recipe adapted from Ball Blue Book of Preserving
4 1/2 cups blueberries 1T meyer lemon peel 1/3 c meyer lemon juice 5 c sugar 1 package powdered pec+n Sterilize the jars and keep them hot in the canning pot, and put the flat lids in a heat proof bowl. Crush blueberries one layer at a +me. Combine crushed blueberries and powdered pec+n in a large saucepan. Bring to a boil, s+rring frequently. Add sugar, s+rring un+l dissolved. S+r in grated lemon peel and lemon juice. Return to a rolling boil. Boil hard 1 minute, s+rring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving ¼ inch headspace. Adjust two piece caps. Process 15 minutes in boiling water canner. Pickle Pointers
from the BeNer Homes and Gardens Home Canning Cook Book
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Select fresh firm fruits and vegetables for pickling. Fruit is best if slightly under ripe. Make pickles out of cucumbers within 24 hours of harves+ng. Cucumbers that are held longer may produce a hollow or soW pickle. Use pure granulated pickling salt or uniodized table salt. Do not use iodized salt. It causes pickles to darken Choose a high-­‐grade vinegar of 4-­‐6% acid (40-­‐60 grain). Use cider vinegar for most pickles, but subs+tute white vinegar when a light colored product is desired. Use granulated white sugar unless brown sugar is specified in a recipe. Brown sugar changes the color and flavor in pickles Use soW water for preparing brine for soaking or fermen+ng pickles. Minerals in hard water se]le in the bo]om of the jar aWer processing. Choose utensils made of stoneware, glass or stainless steel Processing +mes for fermented pickles or relishes and fresh pack dill pickles start coun+ng as soon as the jars are placed in the canner. Processing +me for fresh pack pickles allow the hot water covering the jars to return to a boil before star+ng to count the processing +me. Pickled Beets Recipe from BeNer Homes and Gardens Home Canning Cookbook 3 lbs small whole beets* 2 c vinegar (min 5% acid) 1 c water ½ c sugar 1 tsp whole allspice 6 whole cloves 3 inches cinnamon s+cks Wash beets, leaving on root and 1 inch of tops. Cover beets with boiling water; simmer 25 min. Drain. Slip off skins and trim beets. In large ke]le [pot] combine vinegar, water and sugar. Tie allspice, cloves and cinnamon in cheesecloth bag. Add spice bag to pickling liquid. Bring to boiling; simmer 15 minutes. Pack beets into hot jars, leaving ½ inch headspace. Cover beets with boiling pickling liquid, leaving ½ inch headspace. Adjust lids. Process in boiling water bath (half pints) 30 minutes. Makes 3 half pints. *For large beets, wash, remove tops and cook as directed. Slip off skins; cube Freezing Equipment/Supplies q  Colander q  Knife q  Large bowl q  Large pot q  Ice q  Storage jars, containers, bags, ice cube trays, muffin +ns, etc q  Baking sheet q  Slo]ed spoon q  Permanent marker for labeling (food and date) q  Freezer type determines length of +me food will keep •  Chest-­‐longest storage +me (6 months to 1 yr.) •  Upright-­‐ middle storage +me •  Freezer compartment-­‐ shortest storage +me Freezing Basic Steps •  Preheat water for blanching •  Wash and cut up vegetables or fruits •  Blanch according to requirements for item you are freezing –  h]p://nchfp.uga.edu/how/freeze/blanching.html •  Pack in containers, bags or trays (if using trays label bags for later transfer) •  Label containers with contents and date •  Freeze in a single layer, redistribute later aWer frozen. Ensures quick freezing for maximum nutrient reten+on. Drying/Dehydra+ng •  Drying—usually refers to air drying with out the use of any equipment •  Dehydra+ng—usually refers to use of a dehydrator, oven or other device to dry foods. •  Challenging in Houston but can be done. Check forecast before star+ng –  Using your car as a dehydrator –  Dehydrator Fermen+ng •  Fermenta9on is a metabolic process conver+ng sugar to acids, gases and/or alcohol •  Fermented op+ons from the garden – 
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Wine Sauerkraut Pickles Kimche Web Resources •  Websites –  Na+onal Center for Home Food Preserva+on •  h]p://nchfp.uga.edu/index.html –  University of Minnesota reference chart •  h]p://www1.extension.umn.edu/food/food-­‐safety/preserving/
canning/canning-­‐quick-­‐reference-­‐chart/ –  University of Minnesota Canning Basics Series •  h]p://www1.extension.umn.edu/food/food-­‐safety/preserving/
canning/canning-­‐basics/ –  Freshpreserving.com (Ball Jar site) –  Feedmelikeyoumeanit.com (fermen+ng) Books