CANNING, FREEZING, STORING GARDEN PRODUCE TEXT

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.