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NEWARK, DEL. - Canning
fruits and vegetables is a science.
As with any science, our collective
knowledge keeps growing and
changing.
Recent studies at the University
of Minnesota and Pennsylvania
State University indicate that
previously recommended
processing times for fruits,
tomatoes, mushrooms and pum
pkins are not long enough to
destroy the microorganisms that
cause food spoilage. New
processing times have been set to
ensure safe, high quality home
canned foods, says University of
Delaware extension home
economist Sally Foulke.
(Continued from Page BIO)
among other animsl, in research
on combat wounds, the outcry was
swift and vehement. As a result,
the dogs won a reprieve, but the
experiments are to continue-using
other animals.
“There’s no question that
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pets. Eighty-four percent of the
3,100 people surveyed said they
had had a pet sometime in their
lives. “Very few things in our
society happen at such a high
rate,” Kellert says.
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Tomatoes should be hot-packed
in jars and processed in a water
bath. Allow 35 minutes for pint
jars, 45 minutes for quarts. Jars of
tomato juice should also be
processed for 35 minutes in a water
bath.
“Hot packing” means heating
food and then placing it in
sterilized jars, Foulke explains. It
is the only safe method to use for
canning tomatoes, some
vegetables and meat. Heating food
before packing helps destroy
enzymes which cause loss of
quality and nutrients.
Hot packing has several other
advantages as well, Foulke says.
Favorite pete
Scientists have determined that
people who have pets tend to be
healthier than those who don’t.
Studies have shown that pets can
help reduce their owners’ blood
pressure and combat depression.
Increasing numbers of them are
finding their way into nursing
homes and mental hospitals,
sometimes helping patients who
have not responded to treatment
by fellow humans.
Recognizing the soothing
potential of such animals,
Congress passed a law last year
stating that no federally assisted
rental housing for the elderly or
handicapped may bar pets.
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New processing times needed for safe preserving
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The heating process allows more
food to fit in the jars. It also
reduces jar breakage and
minimizes problems such as
floating fruit and liquid loss. Most
important, it ensures adequate
heat penetration of all the food
during processing. This is im
portant because the food must be
maintained at a specific tem
perature for a specific length of
time to destroy the
microorganisms that cause food
spoilage.
If instructions call for a
processing time of less than 15
minutes, jars must be steritized,
Foulke says. To sterilize, wash
jars in soap and water, rinse, and
place in boiling water for 15
minutes. Hold the jars in the hot
water until ready to fill. Fill and
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seal the first jar before removing
the second from the hot water.
Foulke says pickles, relishes,
jams and preserves should be
processed in a simmering hot
water bath so that the lids will seal
and keep harmful microorganisms
from growing. Putting paraffin on
top of jams and jellies is no longer
recommended.
Jams and jellies should be
placed in a water bath and
processed for five minutes. Pickles
should be processed for 10 minutes.
Begin tuning after the jars are in
the water and the water begins to
boil.
If some of your jams and jellies
develop mold on the surface,
Foulke says to throw out the entire
jar. Do not just remove the mold
and the top quarter-inch of the
jelly. Molds can produce
mycotoxins, and also lower the
acidity, or raise the pH, of a
product * l,r »wing the growth of
other organisms that like a high pH
environment.
Don’t rely on the canning
methods your mother or grand
mother used, Foulke cautions.
They used the best information
available at the time, but we’ve
since learned the hazards of their
techniques. If your canning in
structions are over a year old, call
your county extension office for an
update.
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