Food Preservation FAQs
Table of Contents
General Preservation Questions
When are the best times to pick/harvest fruits and vegetables for canning and freezing?
It is best to harvest produce early in the morning or during the coolest time of the day. To gain the best quality, it's also a good idea to freeze or can vegetables as soon as possible after they are picked. If you must hold them, keep them refrigerated. In research done at Pennsylvania State University, peas held four hours at room temperature before blanching lost 50 percent of their sugar content.
How do I freeze kiwi fruit?
Kiwi can be frozen sliced, crushed or whole. It is high in acid and adding sugar will improve the flavor and help keep the fruit firm. Slices may be frozen individually by placing on a cookie sheet and freezing. When frozen, package in freezer bags. These slices are good for garnishes.
used to tenderize meat.
For syrup pack: Use 3 cups sugar to 4 cups water. For dry sugar pack: Use 1 cup sugar to 1 quart kiwi slices. Toss to coat before packing. For crushed fruit: Use 1 cup sugar to 1 quart fruit (or to taste).
NOTE: Kiwi contains enzymes that break down protein. Therefore, frozen and fresh kiwi must be heated to boiling before it is used in gelatin dishes. Frozen kiwi can be used to tenderize meat. Small whole fruits may be frozen for this purpose.
Can I freeze fruit using sugar substitutes?
Yes. Both saccharin and aspartame are comparable in flavor to sugar-sweetened frozen fruit. To sweeten fruit, use the sugar substitute in the amount of sugar you would normally use. Equivalent amounts are given on the package. Use the dry pack method rather than the syrup pack.
Is it safe to can thawed frozen meat?
Yes, as long as the meat has been thawed in the refrigerator. Refrigerator Thawing: Allow 24 hours for every 5 pounds of meat. Once thawed, can the meat within 2 days. When ready to can, do not let thawed meat remain at room temperature for more than 2 hours.
Is it safe to pack dried tomatoes in oil?
Dried tomatoes in oil flavored with garlic and fresh herbs adds flavor to many recipes. The Food and Drug Administration requires food manufacturers making garlic or herbs-in-oil to acidify the product to prevent the growth of spores that cause botulism. Currently, there is no USDA researched tested recipe or process for acidifying tomato-in-oil mixtures at home for long term storage. If the tomato is not dried properly and moisture remains, one creates the perfect condition for clostridium botulinum spores to germinate and grow. When oil is added, it acts as an oxygen barrier--another condition aiding growth.
Sometimes we cannot create the same product we buy. Food processors have controlled recipes and conditions. Research done on home food preservation also tests for quality of the preserved product. Tomatoes dried packed in oil and garlic at home may result in a soggy and limp product. Instead, add oil, garlic and herbs to dried tomatoes just before preparing your favorite recipe or freeze for longer storage.References:
- Ingham, B. Drying food at home, Wisline program, August 20, 2012, University of Wisconsin
- National Center for Home Food Preservation, Frequently asked questions, http://nchfp.uga.edu/questions/FAQ_canning.html#31
- Marrs, B. University of Iowa Extension, AnswerLine Program Specialist, August 23, 2012, email correspondence
- Feirtag, J. University of Minnesota, Food Safety Specialist, August 23, 2012, email correspondence
Can I preserve fruits without sugar?
Most frozen fruits have better texture and flavor when packed in sugar or syrup. Fruits that freeze especially well without sweetening include raspberries, blanched apples, blueberries, gooseberries and rhubarb.
Fruit can be canned with no sugar added. Use fully ripe, firm fruit for best flavor. The use of an antioxidant such as ascorbic acid will result in better color when no sugar is used.
Fruit being prepared for canning can be either hot packed or cold packed. Hot packing is preferred to extract the natural liquid and flavor from the fruit.
Unsweetened fruit can be packed in jars in the following ways: use water, the fruit's own juice, or other unsweetened juice. It's better not to add artificial sweeteners before canning because they may change the flavor. If you want to sweeten your canned fruit with an artificial sweetener, add it when you serve it.
Can Splenda® (sucralose) be used in preserving food?
According to the National Center for Home Food Preservation (NCHP), using Splenda® instead of sugar should work as a sugar substitute for syrup recipes used in canning fruits because the product is heat-stable. Some people report an aftertaste when used in various products, so it's possible for flavor to change during storage.
In other cases, where sugar is important, like some preserves or pickled fruits, it is NOT recommended that Splenda® be substituted for sugar. You could use Splenda® as the optional sweetener in a jam or jelly made with a no-sugar needed pectin, such as Mrs. Wages™ Lite Home Jell® Fruit Pectin or Ball® No-Sugar Needed Pectin. With these low-methoxyl pectins, no sugar is required at all. Sugar substitutes can be added as desired simply for flavor. The package inserts with these pectins give instructions on when to add the sugar substitutes (usually after all the cooking and just before filling the jars).
NCHP has developed three canning recipes using Splenda®. 1) Pickled sweet cucumber slices, 2) pickled beets, 3) pickled cantaloupe.
Can I use the hot water bath to process pepper jelly/jam or do I need to use the pressure canner?
Acid, sugar and pectin are required ingredients for jelly or jam products. As a result, the water bath process is acceptable for pepper jelly or jam. Most pepper jam/jelly recipes include vinegar, lemon juice, sugar and pectin.
Where can I get the thickener ClearJel® or Therm-flo® to can pie filling?
ClearJel® and Therm-flo® are heat stable thickening agents. Other starches (such as cornstarch or tapioca) break down and result in a runny filling.
You may find these produce in some cooperatives and stores selling canning supplies. Kitchen Krafts and Kaufmans are online resources.
When I've canned pie fillings using ClearJel®, the filling seems to leak out the jars. What can I do to prevent this?
Following the recommended recipes by the National Center for Home Food Preservation should result in a safe and quality product. Here are some hints from Dr. Elizabeth Andress, Director of the Center:
- Slice the apples into thin slices, no more than ½" thick.
- Blanch the apples as directed, working in small batches. Blanching stabilizes the product and also helps to remove air trapped in the apple cells.
- Cook the sugar and ClearJel® mixture as directed in a large kettle. Rapidly heat and maintain even heat while adding apple slices.
- Don't increase headspace to try and prevent product over-flow; it won't work.
- Air trapped in the apple tissue may be a prime 'suspect' in product over-flow. As the air expands and leaves the cells and the jar, it carries product along with it. Effective blanching and using thin apple slices may help release trapped air.
- If you have tried everything to no avail, try switching apple varieties. Many things can influence the success of the product, including apple variety, growing conditions, length of storage, etc.
How do I can dried beans so they are ready to use (e.g. kidney beans for chili)?
Select mature dry beans. Sort out and throw away any defective or discolored beans. To rehydrate the beans, use one of the following methods: Place beans in a large pot, cover with water and let stand in a cool place for 12 - 18 hours and then drain. Cover beans with boiling water in a saucepan and boil 2 minutes. Remove from heat and soak 1 hour and then drain.
Cover the drained beans with fresh water and boil 30 minutes. Fill hot beans into hot jars, leaving 1-inch headspace. Add ½ teaspoon salt to pints or 1 teaspoon to quarts, if desired. Fill jar to 1 inch from top with boiling water. Remove air bubbles. Adjust lids and process. Process in a dial gauge pressure canner at 11 pounds pressure OR in a weighted gauge pressure canner at 15 pounds pressure: Pints = 75 minutes; Quarts = 90 minutes.
Is there a recipe for cream of tomato soup that is safe to can?
Home-developed recipes, like soup, may be dangerous when canned unless research tested recipes are used. NEVER thicken soups with cornstarch, flour or tapioca before canning. There is no safe method for canning milk or milk products at home that yields an edible product. We suggest you can your tomato soup without milk or thickener and add the milk/cream or thickener when you are ready to serve it.
What do I do if the pressure canner lid is stuck?
Sometimes a lid on the pressure canner will become "stuck" if the lid is not removed when the pressure has reached zero. NEVER try to hurry the cooling of any canner or force it open by pouring cold water over it. This "shock treatment" could cause the seals to loosen, the liquid to siphon off, or jars to break.
of any canner or force it open by
pouring cold water over it.
When and where can I get my pressure canner dial gauge checked?
Dial gauges should be checked every year for accuracy. Other times when the gauge should be checked:
- After it's been dropped
- If it has been submerged in water
- If the gauge glass is broken or has fallen out
- When any parts are rusty
- When the pointer is not in the "0" block
- Anytime you believe the gauge may not be accurate
Can I use one piece canning lids for home canning?
No. One piece screw type canning lids are not designed or approved for home canning use. This type of lid is used in food processing as a hot-fill-hold process under very strict time and temperature controls. In home-canning a two-piece lid is needed to let the air escape during the boiling water or pressure canning process. A one-piece lid doesn’t allow the air to escape resulting in blowing out the bottom of the jar or the lid to buckle.
Source: Barb Ingham, University of Wisconsin, Tomatoes Tart and Tasty! home food preservation Wisline call. July 23, 2012
What is the "recipe" for bleach and water to sanitize equipment?
Usually it's 1 tablespoon bleach per 1 gallon of water. Not all bleaches are made from the same concentration. Check the label and follow the directions. Concentrated ultra bleach contains 6% sodium hypochlorite, rather than the standard 5.25% in "regular" bleach. Here's the recipe to make a sanitizer:
- Ultra (6%) bleach: 2½ teaspoons per gallon; ¾ teaspoon per quart
- Regular (5.25%) bleach: 1 tablespoon per gallon; 1 teaspoon per quart.
What are reliable food preservation books or resources?
Use recipes and procedures that were developed in 1994 or later.
- So Easy To Preserve. 6th Edition. 2015., Cooperative Extension Service of the University of Georgia, http://www.uga.edu/setp/
- USDA's Complete Guide to Home Canning. 2015 http://www.uga.edu/nchfp/publications/publications_usda.html
- AnswerLine, Provides answers to your questions. Provides research-based information through University of Minnesota Extension and Iowa State University Extension.1-800-854-1678.
- The Ball Blue Book of Preserving (2009), Alltrista/Jarden Home Brands, http://www.freshpreserving.com/home.aspx
- Food Preservation Supplies and Equipment Resource List (145 K PDF)
- Food Preservation and Canning Troubleshooting Guide
Reviewed by author 2016