fresh preservation by canning

1. Fresh Preserving (by Canning)
Dr. Abdirashid Ahmed Hussein
BSc IN Veterinary science department of animal husbandry in
university of Somalia (Uniso)
BSc in public health in Somvill university
Email: abwaanrashka39@gmail.com

2. What is the process of canning?
Canning is a
preservation method that involves
placing foods in jars or similar
containers and heating them to a
temperature that destroys micro-
organisms that cause food to spoil.

3. What is the process of canning?
Canning Directions and Recipes for
Specific Foods
• Fruits (includes canned pie fillings)
• Tomatoes and Tomato
Products (includes Salsa)
• Vegetables (includes soups)
• Meat, Poultry and Seafood.
• Jams and Jellies.
• Pickles and Fermented Products.

4. What does home canning mean?
Home canning or bottling, also known
colloquially as putting up or
processing, is the process
of preserving foods, in particular, fruits,
vegetables, and meats, by packing them
into glass jars and then heating the jars to
create a vacuum seal and kill the
organisms that would create spoilage.

5. Explaining the Canning Methods
There are two home canning
methods: water bath
canning and pressure
canning. Understanding the
components and difference
between the two processes
will help you choose the
method best for the foods
you want to preserve.

6. Water Bath Canning
A lower-temperature canning process, water
bath canning is ideal for high-acid foods and
recipes that incorporate the correct measure of
acid.
The combination of time and temperature
destroys mold, yeast, and enzymes that cause
spoilage while creating a vacuum seal.

7. This process is recommended for produce
and recipes including:
• Fruits and fruit juices
• Jams and jellies
• Salsas
• Tomatoes
• Pickles and relishes
• Chutneys, sauces, pie fillings
• Vinegars
• Condiments

8. Jams are made from crushed or ground fruit, resulting in a thicker spread that
holds its shape but is less firm than jellies.
Jellies :a fruit-flavoured dessert made by warming and then cooling a liquid
containing gelatin or a similar setting agent in a mould or dish so that it sets into a
semi-solid, somewhat elastic mass.
Salsa is a variety of sauces used at table as condiments for tacos and other
Mexican and Mexican-American foods, and as dips for tortilla chips. They may be
raw or cooked, and are generally served at room temperature.
A pickled cucumber is a cucumber that has been pickled in a brine, vinegar, or
other solution and left to ferment for a period of time, by either immersing the
cucumbers in an acidic solution or through souring by lacto-fermentation
A relish is a cooked and pickled product made of chopped vegetables, fruits,
pickles or herbs and is a food item typically used as a condiment to enhance a
staple
A chutney a spicy condiment of Indian origin, made of fruits or vegetables with
vinegar, spices, and sugar.
Pie: a baked dish of fruit, or meat and vegetables, typically with a top and base of
pastry.
Vinegar is an aqueous solution of acetic acid and trace chemicals that may
include flavorings.

10. Water Bath Canning

11. Simple Steps for High-Acid Foods
The tasty high-acid menu includes choices
ranging from sweet to savory.
Fruits, fruit juices, jams, jellies and other
fruit spreads, salsas, most tomatoes, pickles,
relishes, chutneys, sauces, vinegars, and
condiments are among items safely
preserved using the water bath canning
method.

12. Simple Steps for High-Acid Foods
Because these common foods contain
high amounts of acid or the recipe
incorporates the correct balance of acid,
water bath canning is the recommended
method.

13. Double-Check the Necessary Supplies:
1. Boiling water bath canner or a large, deep
saucepot with a lid, and a rack
2. Glass preserving jars, lids, and bands (always
start with new lids)
3. Common kitchen utensils, such as a wooden
spoon, ladle, and paring knife
4. Quality ingredients (fresh fruits and vegetables)
5. Jar lifter
6. Home canning funnel
7. Bubble freer and headspace tool

15. Review recipe and instructions. Follow
guidelines for preparation, jar size,
preserving method, and processing time.

16. The Water Bath Canning Process—You Can Do It!
1. Fill water bath canner at least half-full with
water. Cover and maintain a simmer (180°F) until
jars are filled and placed in canner.

17. The Water Bath Canning Process—You Can Do It!
2. Check jars, lids, and bands for proper
functioning. Jars with nicks, cracks, uneven
rims, or sharp edges may prevent sealing or
cause jar breakage. The underside of lids
should not have scratches or uneven or
incomplete sealing compound as this may
prevent sealing. Bands should fit on jars.
Wash all in hot, soapy water and dry well.

18. The Water Bath Canning Process—You Can Do It!
3. Pre-heat your Ball® canning jars in hot (180°F)
water. Keeping jars hot prevents them from
breaking when filled with hot food. Leave lids and
bands at room temperature for easy handling.
TIP: It is not necessary to purchase special cookware for
water bath canning. A large, deep saucepot equipped with a
lid and a rack works well. As long as it is large enough to fully
immerse the jars in water by 1-2 inches—and allow the water
to boil rapidly when covered—the pot is adequate. If you
don’t have a rack designed for home preserving, use a cake
cooling rack or extra bands tied together to cover the bottom
of the pot.

19. The Water Bath Canning Process—You Can Do It!
4. Prepare the desired tested high-acid
preserving recipe.

20. The Water Bath Canning Process—You Can Do It!
5. Use a Jar Lifter to remove the pre-heated jar.
Fill jar one at a time with prepared food using
a Jar Funnel, leaving headspace recommended in
recipe. Remove air bubbles, if stated in the recipe,
by sliding the Bubble Remover & Headspace
Tool or rubber spatula between the jar and food to
release trapped air. Repeat around jar 2-3 times.
For successful sealing, you need to leave the
correct amount of space between the food and the
rim of the jar.

22. The Water Bath Canning Process—You Can Do It!
6. Wipe the rim and threads of the jar using
a clean, damp cloth to remove any food
residue. Center lid on the jar, allowing
sealing compound to contact the jar rim.
Apply band and adjust until fit is fingertip-
tight. Place jar in canner. Repeat steps 4 and
5 until all jars are filled. Ensure water covers
jars by 1-2 inches.

23. The Water Bath Canning Process—You Can Do It!
7. Place lid on water bath canner and bring
water to a rolling boil. Begin processing
time.
8. Process in the boiling water for the time
indicated in tested preserving recipe. When
complete, shut off heat and remove the lid.
Allow jars to rest in canner for 5 minutes to
be acclimated to the outside temperature.

24. The Water Bath Canning Process—You Can Do It!
9. Move jars from canner and set upright on a
towel. This will prevent jar breakage that can
occur from temperature differences. Leave
jars undisturbed for 12 to 24 hours. DO NOT
retighten bands as this may interfere with the
sealing process.

25. The Water Bath Canning Process—You Can Do It!
10. Inspect lids for seals. There should be no
flex when center is pressed. Remove the bands
and attempt to lift lids off with your fingertips.
Properly sealed lids will remain attached. If a
lid fails to seal within 24 hours, immediately
refrigerate the product. Clean canning jars and
lids, label and store in a cool, dry, dark place
for up to for up 18 months when
using SureTight Lids according to our
instructions for Food Preservation.

26. The Water Bath Canning Process—You Can Do It!

27. The Water Bath Canning Process—You Can Do It!
TIP: After many years of research, it was
determined that preheating Ball® and
Kerr® lids is no longer necessary. The
sealing compound used for our home
canning lids performs equally well at room
temperature as it does pre-heated in
simmering water (180°F). Simply wash lids
in hot, soapy water, dry, and set aside until
needed.

28. End ……………….