========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, veersion 2.3, part 1
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:22:27 -0500

Part 1 of 6 

Version 2.3

Introduction to the Group, Table of Contents, Canning



FREQUENTLY ASKED QUESTIONS (FAQ) in the group rec.food.preserving

LONG VERSION



This file is a compliation of shared knowledge and answers to 

frequently asked questions of the group rec.food.preserving.  As

such, this file is updated.  Be a contributor--point out mistakes,

write sections and reviews, provide us with new sources.  All

contributors will be cited in this file.





Contributors listed in alphabetical order: 

Leslie Basel, Rachel Beckford, Jean Bergeron, Brian Bigler, Michael Boddy, 

Mike Bowers, Susan Brewer, Norman Brown, Teresa Bruckner, Dave Calhoun, 

Tracy L. Carter, Robert Chislan, Emily Dashiell, Diane Ferrell, Sandy 

Fifer, Derace Fridel, H. B. Ghoddusi, Lois Grassl, Patrick Grealish, Kate 

Gregory, Anne Louise Gockel, Steve Gunnell, Bess Halle, Diane Hamilton, 

James Harvey, Patricia Hill, M. Zoe Holbrooks, Dirk W. Howard, Garry 

Howard, Imogen, Kevin Johnson, Kai, Mary Keith, Betty Kohler, Joan Lane, 

Larry London, Linda Magee, Wendy Milner, Joshua H. Moffi, Jean P. Nance, 

Stephen Northcutt, Paul Optiz, Gary Lee Phillips, Kim Pratt, Barb Schaller, 

Clint Scott, Brenda Sharpe, David Sidwell, Doug Smart, Tom Sponheim, Michael 

Stallcup, Susan Hattie Steinsapir, Jean Sumption, Michael Teifel, Richard 

Thead, Steven Tobin, Elaine C. White, Wolfgang, Gary Yandle, Z Pegasus, 

Bobbi Zee, Zlotka



Last Updated: 12-18-1995

Version 2.3



(C) Copyright 1995  Leslie Basel, Diane Ferrell, Anne Louise Gockel, 

Richard Thead.  All rights reserved.  You may use and copy this file 

as long as the contributors' names and this copyright remains intact.  

Plagarism is naughty, even on the Internet.





CHARTER



Rec.food.preserving is a newsgroup devoted to the discussion of 

recipes, equipment, and techniques of food preservation.  Current

food preservation techniques that rightly should be discussed in 

this forum include canning, freezing, dehydration, pickling, smoking,

salting, distilling, and potting.  Foodstuffs are defined as produce

(both fruits and vegetables), meat, fish, dairy products, culinary

and medicinal herbs.  Discussions should be limited to home-grown

or home-preserved foods.





[I have a refrigerator and live near 5 supermarkets.  Why bother

to preserve food?]



If you have a successful garden or orchard, have a hunting or

fishing license, or know friends and neighbors that do, you will 

eventually be presented with an abundance of free foodstuffs.  

(Check out the zucchini relish recipe in pickling for one common 

surplus.)  U-Pick sites, roadside stands, and farmers markets sell 

unusual varieties of produce at close to perfect ripeness, ready 

to be preserved.  Even supermarket produce in season is abundant, 

cheap, and can be worth preserving.



If you have ever walked into an upscale food store, you might have

noticed that dried foods, exotic jams, chutneys, marmalades, flavored

vinegars and oils, pickles, cheeses, cured and smoked meats, etc,

all are expensive preserved foods.  However, these items can be all

be readily duplicated at home, given the ingredients, expertise,

and time.



Commercially processed food can contain many ingredients that you

might want to avoid, anything from MSG, BHA, BHT, to salt, sugar,

or starchy thickeners.  By preserving food yourself, you can 

control your diet. 



Into recycling and reducing your garbage?  If you can, you reuse

your glass jars and rings, throwing away just the lids.  However,

most techniques require a fair amount of fresh, clean water.

 

Food preserving is fun.  Many preserving recipes are family 

traditions, passed on through many generations.  Often, the   

foods we preserve can tell us much about our past, while trading

recipes tell us about each other.



=================================================================

=================================================================



TABLE OF CONTENTS



 0.   Charter and Introduction   (part 1) 



 I.   The techniques of food preserving   (parts 1, 2, 3)



   A.  Canning   (part 1)



      1. General Questions

	- What do I *really* need to know about canning? 

	- I made/got some home-preserved foods as a gift.  How do I       

	  check them for safety?         

	- Is home canning safe?

	- What foods can be canned, and what foods shouldn't be canned?

	- What does canning entail?

	- Where do I get the Ball Blue Book?

	- What if my recipe doesn't have processing instructions?



      Recipe Templates and Tricks

	- "Scientific" low sugar jams

	- Fruit Butters in general, apple butter in particular

	- Marmalade

	- Tea Jelly

	- Flower Jelly

	- Canning Cake



      2. General Equipment Questions

	- What kind of equipment do I need to can foods at home?

	  Don't you need a lot of stuff?

	- My grandmother always reused commercial jars and sealed

	  her jars using paraffin. Should I do this too?

	- What about zinc rings, rubber sealed jars, and other great

	  but antique canning equipment?

	- Ball or Kerr?

	- Rings on the jar, or off?

	- I'm really cheap.  How can I reuse my old canning lids?

	- How do I use a pressure canner safely and effectively?

	- I need some good sources for pectins...

	- I'd like some sources for non-standard size canning jars, 

	  decorative bottles, large sized rings, and other items 

	  that I just can't find in the usual places.



      3. Troubleshooting

	- My jars refuse to seal! Some of my preserved food is turning

	  colors! What is happening?

	- My jams and jellies didn't set.  How can I reprocess?



   B.  Freezing   (part 2)



      1. General Questions

	- What do I *really* need to know about freezing?

	- So what foods can be frozen well?

	- What's this blanching stuff, anyway?

	- How do I freeze (your item here), and how long can I 

	  reasonably expect it to keep?

 



   C.  Dehydration   (part 2)



      1. General Questions

	- What do I *really* need to know about dehydration?

	- What foods dehydrate well?

	- How do I make sundried tomatoes?

	- Roasting and Dehydrating nuts.



      2. General Equipment Questions

	- I need some advice on a dehydrator. What should I look for?

	- I've heard you can make a dehydrator yourself. Got any info?



   D.  Pickling   (part 2)



      1. General Questions

	- What do I *really* need to know about pickling?

	- What pickle styles are there?

	- What is the process for making pickles?

	- What makes pickles kosher?



      2. General Equipment Questions

	- What does it take to make pickles?  Do you need special

	  equipment?

	- What's a non-reactive container?

	

      3. Troubleshooting

	- I followed this pickle recipe, but they don't look like

	  they do in the store.  What happened?  Can I still eat them?



      4. Recipes

	- Transylvanian salt-cured vegetables

	- Real New York deli pickles

	- Kimchee

	- Zucchini relish



   E.  Curing with Salt, Sugar, or Lye   (part 3)

	- What do I *really* need to know about curing foods, and

	  what makes this different from pickling?



   F.  Smoking   (part 3)

	- What do I *really* need to know about smoking food?



      1. Meat Curing and Smoking (compliments of Richard Thead)



       Curing

	- Why is meat cured?

	- What is osmosis?

	- What is meant by "the danger zone"?

	- What is botulism?

	- What are the commonly used curing compounds?

	- Where can these compounds be obtained?

	- What is spray pumping?

	- What's trichinosis?

	- If my cured pork doesn't reach a safe temperature, what about

	  trichinosis?

	- What about dry-curing sausages and meats?



       Smoking

	- What is the difference between smoke cooking and curing?

	- What are the proper temperatures for smoke cooking meat? 

	- How important is temperature control during smoke curing?

	- Is closing down the air inlet dampers a good way to keep

	  the temperature down?

	- What are the various woods used for smoking?

:)      - Rick, do you have any politically incorrect views about

	  smoke cooking that you enjoy getting flamed about?



       Specific Foods

	- Can I make a Smithfield Ham at home?

	- How do I make my own bacon at home?

	- How do I make my own corned beef?

	- What is pastrami and how do I make my own?

	- How do I make beef jerky?



       Other Sources and References

      

      2. Vegetable/Fish Curing and Smoking

	- How do I cure olives?

	- What are 1000 year old preserved eggs?

	- What is posole?

	- How do I smoke chiles?

	- What do I need to know to smoke a fish?

	- Smoked Salmon

	- Lox, Nova Lox, and Gravlax 

	

   G.  Potting   (part 3)

	- What is potting anyway?

	- How do I render lard?  Which pieces of pork fat should I use?



   H.  Distilling   (part 3)

	- What is distilling anyway?

	- How do I make wine vinegars?

	- How do I make flavored vinegars?

	- How do I make flavored oils?

	- Garlic (chiles, herbs, sundried tomatoes, etc) and oil.

	- Dandelion wine

   

   I.  Root Cellaring   (part 3)

	- What do I *really* need to know about root cellaring?



   J.  Preserving Dairy Products   (part 3)

	- Where can I find rennet?

	- Devonshire Clotted Cream

	- Stirred Curd-Cheddar Recipe





 II.  Specific Equipment Questions   (part 4)



   A.  Canners and Canning Equipment     

	- I see canners of different sizes. Why get the biggest one?

	- I got this pressure canner (not cooker!) as a gift. How

	  do I take care of it?

	- Cleaning my pressure canner.

	- Where can I find canning equipment parts?

	- What about zinc rings, rubber sealed jars, and other great,

	  but antique canning equipment?

	

   B.  Dehydrators

	- Where can I find a premade dehydrator?

	- Where can I write to get homemade dehydrator plans?



   C.  Smokers

	- Where can I find plans for a homemade smoker?



 III. Tips 'N Tricks    (part 4)



	- Fruit Fly Trap

	- Wax paper trick

	- Cheesecloth for skimming brine

	- How can I make kimchee without complaints from the neighbors?

	- Using Ascorbic Acid

	- Sealing jars with Paraffin 

	- How to reach the Jelly Stage/The Fork Test



 IV.  Spoilage, Especially Botulism   (part 5)



	- Okay, I've got some bad jars. What's growing in them? How

	  can I dispose of them?

	- Botulism.  What is it?

	- I'm confused about when the toxin is produced.  Tell me 

	  more about the bacterium.

	- How can I be positively, absolutely sure that those spores 

	  are killed?

       

 V.   Recipe Cavaets and Troubleshooting   (part 6)



	- I just got a recipe from rec.food.preserving that I'd like 

	  to try. Is it safe to make?

	- Most of the recipe measurements posted here are not metric.

	  Can you help me?  

	- I got some recipes from my grandparents.  Are they safe?

	  How can I make them safe?



 VI.  Other Sources (besides this FAQ)   (part 6)



	- This FAQ doesn't tell me what I need to know!

	  General Reference Books

	  Specific Techniques and Interests

	  Books and Guides to Equipment

	  Food Preserving Books of Historic Interest

	  Pamphets

	  Magazines

	  Phone

	  Internet Sites



=====================================================================

--------------  I. The Techniques of Food Preserving  -------------

=====================================================================





A. CANNING





1. GENERAL QUESTIONS



A.1.1  [What do I *really* need to know about canning?]



Basically, canning food is preserving food by: 1) placing it in an 

hermetically sealable container, then 2) applying a heat treatment 

that will destroy microorganisms and inactivate enzymes that would 

spoil the product or render it unsafe. (from Jean Bergeron, food

chemist, <jbergero@agr.gouv.qc.ca>).  A vacuum is created by a 

change in pressure caused by heating, then cooling said sealable 

cans and jars--Boyle's Law (PV=nRT) in action.  The heat is generally 

created by either a boiling waterbath or a pressure canner (Boyle's

Law again).  



What you absolutely need to know is whether your product is highly 

acidic (low pH) or not.  High acid foods, like fruits and pickles, 

can be canned in a boiling waterbath; relatively low acid foods, 

like vegetables and meats, need to be pressure canned.  You also 

need to know what your altitude is, because the higher you are, the 

lower the boiling temperature of water.  Since you are creating an 

anerobic state, you need to be concerned about _C. botulinum_ toxin.





A.1.2  [I made/got some home-preserved foods as a gift.  How do I 

check them for safety?]

----

EXAMINE ALL HOME-CANNED FOODS BEFORE USING THEM.

1.   Inspect the can before opening:

	  Glass jars: metal lids should be firm and flat or

	  curved slightly inward.  There should be no sign of

	  leakage around the rubber sealing compound.  If there

	  is mold growth around the exterior neck of the jar--

	  there may be mold growth inside.  Check for signs of

	  "gassiness"--floating food, bubbles rising in the food,

	  swollen lid.   

 

2.   As the jar is opened, notice whether there is an inrush or

     an outrush of air.  Air rushing out or liquid spurting out

     indicates spoilage.

 

3.   Smell the contents at once.  The odor should be

     characteristic of the food.  An "off" odor probably means

     spoilage (acid, acrid, sour, putrid, etc.).

 

4.   Check the food carefully to see that it appears to have a

     characteristic texture and color.  Liquids in all foods

     should be clear.  Any change from the natural texture and/or

     color indicates spoilage.  DO NOT TASTE ANY QUESTIONABLE

     FOOD.

 

5.   Discard canned food with signs of spoilage.

	  a.   High acid foods (fruit) may be discard in the

	       garbage or disposal.

 

	  b.   Low acid food (vegetables, meat, fish, poultry)

	       must be discarded more carefully because it could

	       contain botulinal toxin.  Discard the spoiled food

	       carefully using one of the following methods.  Be

	       careful not to contaminate your work area by

	       spilling the food.  Wear rubber gloves before

	       handling food or containers.

 

		    1.   Boil at full rolling boil for 20

			 minutes.  Discard.

 

		    2.   Burn.

		    

		    3.   Mix with 1-2 Tbsp household lye or 1 cup

			 chlorine bleach in non-metal container

			 and let stand overnight.  Flush down the

			 toilet, discard in garbage or garbage

			 disposal.

		    

		    Note:  any containers or utensils that come

		    in contact with spoiled canned should be

		    carefully washed.  Use soap and water to wash

		    containers used for high acid foods. 

		    Containers that come into contact with low

		    acid foods should be sterilized with chlorine

		    bleach or boiled for 20 minutes.  Discard all

		    lids, screw bands, wash cloths, sponges and

		    rubber gloves used during detoxifying low

		    acid foods.

 

6.   As a safety precaution, boil all low acid foods (meats,

     fish, poultry, vegetables) BEFORE TASTING.  Boiling destroys

     the botulinal toxin should it be present.

	  a.   Boil most vegetables for 10 minutes (full rolling

	       boil).

 

	  b.   Boil thick vegetables (spinach) for 20 minutes.

 

	  c.   Boil meat, fish and poultry for 15 minutes.



Prepared by Susan Brewer/Foods and Nutrition Specialist/July, 1990  

EHE-682

----



A.1.3  [Is home canning safe?]



Only two home-canning (processing) techniques are considered safe.

The boiling waterbath process is used for high-acid (low pH) foods 

like fruit, while pressure canning is used to process low-acid

foods such as vegetables.  Open kettle canning, oven canning, crock

pot canning, compost canning, canning with pills, microwave canning,

dishwasher canning, steam canning (don't confuse with pressure

canning) are all outdated or disreputable canning techniques.





A.1.4  [What foods can be canned, and what foods shouldn't be canned?]



Foods considered high acid (pH lower than 4.6/4.7) can be

boiling waterbath canned. (Taken from Putting Food By)



Foods at pH 2.0-3.0== lemons, gooseberries, underripe plums

Foods at pH 3.0-3.5== ripe plums, underripe apples, ripe oranges

	and grapefruit, strawberries, rhubarb, blackberries, cherries,

	raspberries, blueberries, very underripe peaches and

	apricots

Foods at pH 3.5-4.0== ripe apples, oranges, grapefruit, overripe

	blackberries, cherries, raspberries, and peaches, ripe apricots,

	underripe pears, pineapple, sauerkraut, (other pickles?)

Foods at pH 4.0-4.6 (BORDERLINE)==tomatoes, figs



Above 4.6 or so, must be pressure canned.



Foods at 4.6-5.0==some tomatoes, depends on the variety.  Green tomatoes

	are below 4.6. pimentoes, pumpkin.  USDA suggests that pumpkin

	butter cannot be canned safely.

Foods at 5.0-6.0==carrots, beets, squash, beans, spinach, cabbage,

	turnips, peppers, sweet potatoes, asparagus, mushrooms,

	white potatoes

Foods at 6.0-7.0==peas, tuna, lima beans, corn, meats, cow's milk,

	salmon, oysters, shrimp.

Above 7.0==hominy, black olives (each are lye cured).  Leave these

to the pros.



Need to also consider the size of your jars (half gallon size jars

are made, but you probably shouldn't can with them), and the gooeyness

of what you are canning.  Pumpkin/squash purees and butters, and re-

fried beans probably shouldn't be canned--it will take a long time

to get the center of the jar hot enough.  However, squash and pumpkin

chunks can be pressure canned, however.

    



A.1.5  [What does canning entail?]    



These are two sample recipes, just to give a general idea of what

is involved, one is for a waterbath treatment, the other involves

pressure canning.

----

CANNING FRUITS (PEACHES)

 

   Fresh fruit for home canning should be at the peak of ripeness--

they should have lost their greenish color and should yield slightly

when squeezed.  Fruit should be prepared (peeled, trimmed), treated to

prevent browning, and hot-packed to exhaust air and make fruit more

pliable.  Hot-packing will help prevent fruit from floating in the syrup. 

Prepare syrup, hot pack fruit and water bath can.  Use USDA

Complete Canning Guidelines or "Canning Card" (EHE-660) for

processing time.

 

Recommended Quantities:

   Peaches, apples, pears:

       17 1/2 lb fresh = 7 qt.  ll b = 9 qt.

       1 bushel = 48 lb = 16-24 qt  (2 1/2 lb per quart)

   Berries: 1 1/2-3 lb (1-2 qt) fresh = 1 quart canned

   Plums: 1 1/2-2 1/2 lb fresh = 1 quart canned

 

Preparing Jars

 

   1.  Wash jars by hand or in dishwasher.  Rinse well.

   2.  Prepare lids according to manufacturer's directions.

 

Preparing Peaches



   1.  Wash peaches under running water. 

   2.  Skin removal (peaches, apricots):

       a.  Dip peaches in boiling water for 30-60 seconds.

       b.  Dip in cold (ice) water to stop heat treatment.  Do not

	   soak--remove immediately.

   3.  Cut peaches in halves, remove pits, slice if desired.

   4.  To prevent darkening put slices in any of these antidarkening

       solutions

       a.  a solution of 1 tsp or 3000 mg. of vit. C/ gallon of

	   water.

       b.  a citric acid or lemon juice solution (1tsp citric acid

	   USP grade or 3/4 cup lemon juice / gallon of water.

       c.  a commercial antioxidant solution.

   5.  Remove from antidarkening solution and drain just before

       heating or raw packing  

   

   6.  Syrup

       a.  Sugar

	   Thin: 2 cups sugar to 4 cups water

	   Medium:  3 cups sugar to 4 cups water

	   Heavy: 4 1/2 cups sugar to 4 cups water (fruit may

	   float)

       b.  Honey: 1 1/2 cups honey to 4 cups water

	   Thin honey: 3/4 cup honey, 3/4 cup sugar, 4 cups

	   water.

       c.  Corn syrup:

	   Thin: 1 c corn syrup, 1 c sugar, 4 c water

	   Medium: 1 1/2 c corn syrup, 1 c sugar, 4 c water

	   Heavy: 2 c corn syrup, 2 1/2 c sugar, 4 c water

       d.  Fruit juice: pineapple, apple, etc.

       h.  Water: fruit may fall apart during processing.

 

   7.  Pack

       a.  Hot pack: heat fruit and syrup or water to boiling, then

	   pack.

       b.  Raw pack:  do not heat fruit prior to filling jars.

       c.  Pie pack:  heat fruit in sugar only, no sugar, until juice

	   drawn from fruit nearly covers fruit. Heat slowly to

	   prevent scorching. Fill jars with hot mixture and

	   process as for hot pack fruit.

 

   8.  Overlap fruit pieces in jars to minimize air spaces.  

   9.  Work out air bubbles with plastic or wooden utensil.

   10. Add liquid (syrup, fruit juice, water) leaving 1/2 inch of

       headspace.

   11. Wipe off jar rims thoroughly to make sure the sealing

       surface is clean and free from fruit or sugar which would

       prevent sealing.

 

Processing Procedure:

 

   1.  Place filled jars on rack in canner so they don't touch sides.

   2.  Add hot water until the level is 1-2" over jar tops.

   3.  Place the lid on the canner and bring to a boil.

   4.  Start timing the canner when the water returns to a full

       boil.

   5.  Add more hot water as needed to keep level 1-2" over jar

       tops.

   6.  Process according to USDA Guidelines, see "Canning Card"

       (EHE-660)



Cooling Jars:

 

   1.  At the end of the processing time, remove the jars from the

       canner without disturbing lids or bands.

   2.  Place jars right side up on towel or rack away from drafts.

   3.  DO NOT tighten screw bands.

   4.  Lids will seal in 12-24 hours as they cool.

 

Checking Seals:

 

   1.  Jar is sealed if lid is depressed in center and does not move.

   2.  Remove screw bands from sealed jars, wash off any syrup

       which may have boiled out during processing, and store jars.

   3.  Unsealed jars should be reprocessed with new lids, or

       refrigerated and used within a few days.

 

Storing Home-Canned Fruits:

 

   1.  Remove screw bands from sealed jars.

   2.  Wipe jars with warm, sudsy water and dry (do not disturb

       lid).

   3.  Label and date.

   4.  Store in clean, cool (less than 90 F), dark, dry place.



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992

EHE-663

----                                                          

Tomato-Vegetable Juice Blends



Tomatoes are a somewhat acid food.  To make them safe for home

canning ACID MUST BE ADDED. To each quart jar of tomatoes or

tomato juice, 2 Tbsp of lemon juice, or 4 Tbsp of 5% vinegar, or

1/2 tsp of citric acid must be added.  When adding vegetables,

which are low in acid, the instructions must be followed exactly.

 

You may add less vegetable, but you must not add more vegetable

than the recipe calls for.  You may adjust the spices and

seasonings to your taste, for example more or less pepper, add a

little tabasco, or more sugar.   And, you may vary the kinds of

vegetables as long as you do not add more than three cups total

vegetables to 7 quarts of juice.  For example, you may use 2 cups

of onions and 1 cup of celery, or 1 cup each of green pepper,

onion, and carrots.  But no more than 3 cups total of vegetables

will be safe. 

 

An average of 22 pounds of tomatoes is needed per canner load of

7 quarts.

 

Preparation for Canning:

 

1.   Wash jars by hand or in dishwasher. Rinse well.

2.   Prepare lids according to manufacturer's directions.

3.   Put 2 to 3 inches of water in pressure canner, or 5 to 7

     inches of water in boiling water bath canner. Be sure canner

     has rack.

4.   Start water heating. It should be hot but not boiling when

     the jars go in.

 

Prepare juice:

 

1.   Wash tomatoes and vegetables under running water. Trim and

     discard any bruised or discolored sections. 

2.   Chop carrots, onions, celery and green peppers, or your

     preferred combinations. For 7 quarts of juice you may add up

     to 3 cups of chopped vegetables. 

3.   To prevent juice from separating, quickly cut about 1 pound

     of fruit into quarters and put directly into saucepan.  Heat

     immediately to boiling while crushing.  Continue to slowly

     add and crush fresh tomato quarters into the boiling

     mixture.  Make sure the mixture boils constantly while you

     add the remaining tomatoes.

4.   Add the chopped vegetables to the boiling tomatoes.

5.   Add sugar, salt, and spices.  For 7 quarts of juice, a

     mixture of 1/3 C sugar, 1/4 C salt, 1 Tbsp celery seed and

     1/8 tsp cayenne pepper is a good combination. 

6.   Simmer mixture for 20 minutes. 

7.   Press hot mixture through a sieve or food mill to remove

     skins and seeds.

8.   Reheat juice to boiling.

 

Fill jars:

 

1.   Add 2 Tbsp lemon juice (or alternatives-see above) to each

     quart jar.

2.   Fill boiling juice into jars, leaving 1/2 inch headspace.

3.   Wipe top sealing edge of jar with a clean damp towel.

4.   Adjust 2-piece canning lids. Tighten ring bands using thumb

     and two fingers until just snug, then using whole hand,

     tighten 1/4 turn further. 

 

Processing:

 

1.   Place jars on rack in canner so that they do not touch

     sides. 

2.   Add hot water to boiling water bath if necessary to bring

     water 1 inch over tops of jars. 

3.   Cover canner, or lock pressure canner lid into place.

4.   Turn up heat. 

5.   Process:

     Boiling water bath canner: when water reaches full boil,

     begin to count processing time.  Set timer for specified

     time.

     Pressure canner: When steady stream of steam issues from

     vent, set timer and allow to exhaust steam for 10 minutes. 

     After 10 minutes, close petcock or put weighted pressure

     regulator on vent.  When dial gauge reads 11 psig, or when

     weight begins to rock or hiss at manufacturer's stated rate,

     set timer for specified processing time, and gradually

     reduce heat to maintain proper pressure. 

6.   Add water to boiling water canner if necessary to maintain

     proper depth.

 

  PROCESSING TIMES for canning in Illinois:

  Boiling Water     Pressure Canner (10/11 psig)

  Pints             35 minutes     15 minutes

  Quarts            40 minutes     15 minutes

 

After processing time is complete:

 

1.   Remove canner from heat. Allow pressure to drop to zero.

     Wait 3 more minutes. Open canner with lid away from you to

     avoid steam in your face. 

2.   Remove jars from canner. Place upright on rack to cool away

     from drafts.

3.   Do Not Tighten ring bands. They will tighten as they cool.

4.   After 12-24 hrs check seals. Center of lid should be

     depressed and not give when touched. A tap with a spoon

     should give a clear ring.

5.   Remove ring bands, wipe with warm sudsy water, rinse, label

     and store.

6.   Unsealed jars may be reprocessed, or refrigerated.



Prepared by Mary A. Keith, Foods and Nutrition, July, 1991

Revised by M. Susan Brewer, Foods and Nutrition, June, 1992      

EHE-692

---- 



A.1.6  [Where do I get the Ball Blue Book?]



Most of the food preservation sources are in the back of this

FAQ, but the Ball Blue Book (BBB) is the great canning classic of 

all time (unless you have the Kerr Canning Guide).  First time

canners are *well* advised to pick up a copy.  Places where you

can order or find a copy are: order form on the lid box in a 

fresh case of Ball canning jars; sometimes the hardware store

or the Walmart that you picked up the case of jars in will also

have a copy for sale nearby. I got mine in a used bookstore 

(check the copyright date, you want one less than ten years old).  

New info from hjbe@conch.aa.msen.com; can order the BBB by phone, 

the number is 1-800-859-2255.  From the Great Pumpkin; a reliable 

address for ordering the BBB is: Direct Marketing, CB/ Alltrista 

Corporation/ P.O. Box 2005/ Muncie IN 47307-0005





A.1.7  [What if my recipe doesn't have processing instructions?]



Check out the section in this FAQ entitled Recipe Cavaets and

Troubleshooting.  Or follow the recipe, and simply refrigerate

the results.



A.1.8  [Specific Recipes and Tips for Unusual Canned Items.]  



These are templates which can give you ideas for unusual gifts, 

or really unusual jams and jellies.



[What is the scientific formula for making jam/jellies? --Mary Going] 



from our expert in low sugar jams, Sandy Fifer <sandy@halcyon.com> 

I have a very general formula that works well for me.  First, I check

_Putting_Food_By_ to see what the acid content is for the particular

fruit and use lemon juice to increase the acidity accordingly.  (If

it's not acid enough [pH 4.6] I add up to 3 Tbsp. lemon juice per 

5 cups of fruit.)  Second, I use Pomona's Universal Pectin so that the 

jelling does not depend on the amount of sugar used.



So, for jam, here's my recipe: (check the Proportions list for 

quantities)



Prepare fruit: pit cherries, de-stone and remove cores from nectarines,

   pears, etc., de-skin by dipping in boiling water if necessary.



Puree fruit--shorter time if you like some lumps (fruit identity),

   longer if you like it smoother.  Since this is jam and not jelly it

   will have body and not be the translucent jell commercially

   available.



Combine 5 cups of fruit, 1/2 to 3/4 cup sugar, 2T lemon juice, and

   use 1 1/2 to 2 1/2 tsp. each of pectin and calcium, prepared

   according to the package.  This yields 4 to 5 1/2 cups jam,

   depending on loss during cooking: some fruits foam up (raspberries),

   some are thick and spit all over the kitchen while heating

   (nectarines and pears).

   

Remember, this is a very general recipe.  Also, I like a minimum of

sugar, just enough to bring out the taste of the fruit.  With some

fruits I add ginger (e.g. pears) or lemon zest (e.g. blueberries).



I cook the puree until it reaches a full boil--this can take 10 to 20

minutes depending on how high the heat is and how thick the fruit.  I'm

cooking to heat it thoroughly, not to reduce it or develop pectin. You 

bring the jam to a full boil.  This means that you stir the puree

around and as soon as you remove the spoon all the puree immediately

starts to boil again.  At this point there's no need to cook it

further--you can proceed to the pectin step.



When it reaches the full boil, add the pectin, sugar and calcium 

according to the directions.  You have to experiment to determine 

how much sugar you want, and how thick you want the resulting jam.  

Then I water-bath can the jam for six minutes.  Having brought the 

jam to a full boil allows you to process it for such a short time.



I believe that if you follow this recipe you will end up with, at the

minimum, a really good batch of jam, even taking into account the

variation in tastes.  You might want to tinker with it some to suit

your own particular taste.  I've never had an inedible failure.  In the

beginning I had some jams that were too thick or thin, but they tasted

fine, and I kept notes and corrected the recipe the following year.



I buy high quality fruit and use it when it's just ripe.  I don't care

about the cost of the fruit because it's more important to me to have a

delicious end-product.  Using fruit that's moldy or past its prime is a

bad idea.  Some mold can survive the canning process.



Once opened, low-sugar jams have a shorter shelf-life than high-sugar

commercial jams, even when refrigerated.  My raspberry jam lasts about

three weeks (not sure why) and the other fruits last about four to six

weeks.



Basically my jam tastes like pureed fruit (in fact to make fruit sauce

for toppings I use the same recipe and just leave out the pectin and

calcium) and is as close as I can come to preserving summer.



---Proportions, from Sandy Fifer <sandy@halcyon.com> ---

I decided to type in my recipes for all the jams I've made.  Remember,

these depend on using Pomona's Universal Pectin, which doesn't require

sugar to set the jam.  And one box of Pomona's will last for 3 to 5

batches of jam (where one batch equals 5 cups of fruit).





Pureed fruit           Sugar    Lemon juice   # tsp. *each* of  Optional

					      pectin & calcium



Strawberries: 5 c.     7/8 c.   2 Tbsp.       2 tsp.      

Raspberries: 5 1/2 c.  2/3 c.   2 Tbsp.       2 tsp.     

Cherries: 5 c.         1/2 c.   2 Tbsp.       1 3/4 tsp.

Marionberries: 6 c.    3/4 c.   2 Tbsp.       1 3/4 tsp.

Blueberries: 5 c.      1/2 c.   2 Tbsp.       1 1/2 tsp.      lemon zest

Peaches: 5 c.          1/2 c.   2 Tbsp.       2 tsp.

Plums: 5 c.            3/4 c.   2 Tbsp.       2 tsp.

Apricots: 5 c.         1/2 c.   2 1/2 Tbsp.   2 1/4 tsp.

Pears: 6 c.            1/2 c.   2 1/2 Tbsp.   2 1/2 tsp.      1 tsp. fresh 

							     ginger, grated



Yield: 4 to 6 cups of jam, depending on conditions.





[Fruit butters in general, and apple butter in particular..]

 

From: Barb Schaller <Schaller_Barb@htc.honeywell.com>



Re cooking and doneness of fruit butters, this from Farm Journal 

Freezing and Canning Cookbook, Doubleday, 1964:  "1).  Measure the 

pulp and sugar into a large kettle; add the salt.  Boil rapidly, 

stirring constantly to prevent scorching.  As the butter becomes 

thick, lower heat to reduce spattering.  2).  Add spices and lemon 

juice, if used.  3)  **Continue cooking until butter is thick enough 

almost to flake off the spoon, or as Grandmother used to say: "Until 

it is thick enough to spread." Another test for consistency is to 

pour a tablespoon of the hot butter onto a chilled plate -- if no 

rim of liquid forms around the edge of the butter, it is ready for 

canning.***  4) Pour into hot jars and seal.  Process pints and quarts 

in hot-water bath 10 minutes.



That said, let me say this about that:  This is not a fast project.  

Time and patience are everything.  I do not bring my pulp to boil 

over high heat; medium high at best, watching and stirring diligently 

to it won't stick and scorch.  Then reduce the heat!  A mesh spatter 

shield is invaluable to me when I do this because the pulp thickens as 

the liquid evaporates; as the pulp thickens the spattering increases; 

covering the pan to protect from spattering hinders evaporation.  The 

closer you think you are to "done," the more attention you'll want to 

give it.  Too-fast cooking at too high a heat will caramelize the sugar 

in the recipe and leave you with something akin to jam.  Trust me on 

this; I've ruined more than one batch of apricot butter in my time.  

Additionally, I'd process them longer than the 10 minutes, especially 

if the butter is less than boiling when it's put into the jars -- I had 

a couple of jars not seal.  The butter is dense and takes longer to heat 

through to ensure the seal.



The butter can also be baked (a fine alternative, especially if you're 

in a cool climate and welcome the warmth of the oven).  Pour the seasoned 

and sweetened pulp into a shallow (9x13 inch pan minimum) pan -- or a 

shallow roasting pan.  Bake at about 325 degrees F until thick, stirring 

every 20-30 minutes so an evaporation-induced crust doesn't form on the top.



Not as complicated as it might look.  Wonderful treat.  Worth the effort.



Apple Butter Recipe 

It's what I did.  And I actually *measured* things.  :-)



12 cups apple pulp (I used locally grown Haralsons)

3 to 4 cups sugar (begin with 3, I added the 4th to my taste)

3 tsp. ground cinnamon

1/4 tsp. groung nutmeg

1/8 tsp. freshly ground allspice

1/2 tsp. ground ginger

1/4 tsp. ground cloves (do not overdo cloves; taste can be overwhelming)

1/4 cup white vinegar



Make pulp:  Core but do not peel apples.  Cook slowly with about an inch 

or two of water added, stirring to prevent sticking.  Put through a food 

mill to make pulp.  If you use more water and boil the heck out of them, 

do drain in a colander to eliminate the extra liquid.  



Measure pulp into at least a 6-quart dutch oven, stir in remaining 

ingredients and cook slowly, uncovered, for several hours to desired 

thickness. Feel free to correct the spices to your taste; adding in 

cautious amounts. Can in hot, sterilized jars, process in boiling water 

bath maybe 20 minutes.  



If my schedule requires it, I make it a two-day project.  It sits fine 

overnight, covered.



Use imaginatively:  I use as a condiment as often as a bread spread; we 

like it with roast pork or chops.  I swirl it into my cream cheese 

coffee cake filling.  If it's thick enough, fill a cookie with it.



		   

[Anyone out there have a recipe, or any tips [for marmalade]?]



from Patricia Hill <phill@rt66.com> 

My recipe for blood oranges or for any of the citrus fruit marmalades is 

easy.

 

Citrus marmalade

 

Use lemon, limes, grapefruit, kumquat, oranges, tangerines, ugly fruit,

tangelos

 

Mix the fruit if you please or keep separate.

Cut the fruit in halves or quarters and add water to barely cover.  

Simmer for 1 1/2 hours, adding water as needed.  Remove the fruit from 

the water. Cut into thin shreds, chop or however you like it. I like

thin shreds and find it is easier for me to do it AFTER cooking. My

sister-in-law likes to cut it BEFORE cooking.

 

Add the fruit shreds back into the water.  Measure the fruit and 

water mixture.  For every cup you have add 

 

3/4 cup sugar

 

Cook over a hot flame until it reaches the jelly stage. Put in

clean jars and seal.

 

After it has jelled, you can add a little flavor. Lime marmalade with 

a little Club Raki (a licorice flavored liquor) is great. Lemons with 

a bit of scotch is good. Orange with a little Kirsch.  This makes a 

firm marmalade so you can actually dilute it a little.  If you want 

more flavorings, add them to the pot before it jells.



Once we went to the store and bought some of every different type of

citrus fruit they had.  We cooked each fruit in a separate pot.  After 

cutting we mixed the shreds in all sorts of combinations.  We made 

some chunky and some thin shred. We put all sorts of flavorings in.

 

They were all good.



[Tea jelly.]

 

from Michael Teifel <dh97@pop.th-darmstadt.de>

I made a half litre Earl Grey tea 4 times stronger than normal. 

And I simply added 500 grams of a commercially available sugar/

pectin mixture and followed the instructions for making jelly 

out of juices.



It tastes real good, nearly the same taste of the jelly from the 

mail order tea shop I tasted before. The next time I will reduce 

the amount of sugar so that the tea flavour will be stronger.



for a second batch:

I made 250 ml of green gunpowder tea with mint flavour (4 times 

stronger, it means 4 times more tea, not 4 times longer brewing). 

Then I added 150 grams of a 1:2 mixture of the sugar/pectin box 

(1:2 means, that you have more pectin and less sugar in the mixture, 

so the jelly results in more fruity flavour) and added a few pine 

nuts. (This tea is my favourite, in Tunesia it is very common drink: 

chinese green tea with mint and pine nuts.) Then I followed the 

instructions, and it gave a very good tea jelly with a fresh

flavour of mint!



[N.B.  You might want to add a bit of lemon juice/apple juice for 

safety.--LEB]





[Flower jellies and jams]



from Bess Halle <bhaile@leo.vsla.edu>

Basic flower jelly:



Make an infusion from edible flowers.  1 pint of flowers to 1

pint of boiling water.  Most flowers have a bitter bit where

the petal joins the flower so you must cut that part off.  I

use scissors and just trim the petals of flowers, leaving the

points attached.  (though once I actually snipped the points

off 2 quarts of rose petals....tedious beyond belief!)



2   C flower infusion

1/4 C lemon juice

4   C sugar

6 oz liquid pectin



*optional  few drops food coloring



Mix infusion, lemon juice and sugar in stainless steel or

enamelware pan.  Bring to hard boil you can't stir down.  Add

liquid pectin and return to hard boil.  Boil at this temp. 2

minutes.  Pour immediately into hot sterilized jars and seal.

Turn jars upside down for 5 minutes and revert.  Makes 4-4.5

cups of jelly.



I've found liquid pectin works better with flowers (and herbs)

than the powdered kind.  You CAN make jellies with flowers and

juice and I often make an apple mint jelly with apple juice and

apple mint.  My favorite herb combination, though, is lemon

mint, made with 1 cup lemon verbena infusion and 1 cup

spearmint.  I never use the food coloring because I like the

pale yellow and gold and pink and ruby colors.  You can also

pour the jellies into pretty wine glasses or other pretty

glasses and seal with parafin. [Check the Tips 'N Tricks section 

for handling paraffin.--LEB]



P.S. The word from the wine making group (where I first got

the idea to make honeysuckle jelly) is to wash the blossoms

first.  This is probably a good idea because I made a batch of

honeysuckle jelly over the weekend and there was an awful lot

of pollen in the flowers.  The jelly tasted like honey, btw,

and quite good...not at all lemony, but not enough of the

actual honeysuckle flavor I was aiming for.  I'll probably

increase the proportions next time.



Here's another rose petal jelly recipe which makes more jelly.



2 quarts rose petals **see note below

2 quarts water

1/4 cup lemon juice

7 cups sugar

6 oz liquid pectin





Boil petals in 2 quarts of water with the lid on, till 1/2

liquid is gone.  Measure out 3 cups liquid.  (save the

remaining cup!!) mix with lemon juice and sugar. Bring to

rolling boil. Add liquid pectin (this will be 2 packages of the

liquid certo brand) and bring back to hard boil.  Boil 2

minutes and pour into hot sterilized jars.  Seal in preferred

manner.  



I use the little 4 oz jelly jars so that I can give away a

lot.  This makes about 15 little jars.



The remaining cup can be mixed with a 1 cup infusion of a

favorite herb like mint or lemon balm and used in the previous

recipe.  I also boiled a cinnamon stick in with the jelly-making

part (not the first boiling of petals) I think because I

heard of a restaurant called Cinnamon Rose and the name stuck.

Anyway, at first the cinnamon seemed a little strong.  A friend

said the jelly tasted like the apple pie from heaven.  BUT

after opening a sealed jar a few days later I DID detect both

the rose and the cinnamon flavor.  Be sure to discard the

cinnamon stick before bottling.



**I've used less and I've used more, so the exact proportions 

probably don't matter.  In fact, even when I pick them at night 

when I get home from work, and they have little scent, cooking 

them brings it out a lot. Just remember, for a good red color 

you will need some red roses and also remember....the rose brew 

will stain your hands, your sink, your clothes!!!





[Canning Cake]



BTW, several sources from the group note that you'll be disqualified 

from a county fair competition with a canned-cake recipe.  I haven't

heard anything from the USDA about the relative safety of canned cake;

the batter does get hotter than 240 F.  Make sure you sterilize the

jars, lids, and rings.



From: linda.magee@burbank.com

Subject: CAKES IN JARS-NEW

 

     Well, I decided to try another one. The recipe came from

     Heather Kelly in Canada. The bread is delicious. If you don't

     want to mess with the jars, I've given her directions for

     baking them in loaves at the bottom of the recipe.

 

     ALMOND-CHERRY BREAD BAKED IN JARS                 

     ---------------------------------

     9       12 oz       * BALL (tm) QUILTED CRYSTAL JELLY JARS

			     (#14400-81400)

     9                     NEW LIDS (do not use old ones)

     9                     RINGS (OK to use old ones)

			   VEGETABLE SHORTENING (to grease jars)

	    -OR-

     2       9-inch        LOAF PANS, greased

 

     2         cups        CAKE FLOUR (I used Swan's Down brand)

     1-1/2      tsp        BAKING POWDER     

     2         cups        MARASCHINO CHERRIES, drained, dried and

			     cut in half

     1/2        cup        ALMONDS, blanched, finely ground

     1/4        cup        CAKE FLOUR

     1-1/2     cups        GRANULATED SUGAR

     8          ozs        CREAM CHEESE, softened (DO NOT use

			     Light cream cheese)

     1          cup        BUTTER, softened (2 sticks)

     1          tsp        ALMOND EXTRACT

     4        large        EGG, room temperature  

     --------------------------------------------------------------

     Sterilize the jars, lids and rings by boiling them for

     15 minutes. Keep the lids and rings in the water until

     you're ready to use them. Make sure there are no nicks or

     cracks in the lips of the jars.

 

     * If you can't find the jars I've listed above, they also

       make plain jars (no diamond pattern), look for them

       instead. I don't know the number offhand, sorry. If you

       have a Smart & Final store near you they carry the plain

       jars [I've seen the diamond pattern jars in many grocery 

       stores--LEB].  Another place to look would be old hardware 

       stores they usually carry canning supplies. As canning 

       season is a bit behind us, those are about the only two 

       places I can think of that might carry the jars.

 

     Remove the jars from the water and place them on a clean

     dish towel to air-dry (up, not upside down). While the jars

     are cooling, prepare the cake batter.

 

     Once the jars are cool, using a pastry brush, grease the

     inside of each jar with shortening (DO NOT use AM, Baker's

     Secret, butter or margarine). Don't get any on the lip of

     the jar or they won't seal properly.

 

     Preheat oven to 325-degrees. Place a cookie sheet onto the

     middle rack of the oven, remove the top rack.

 

     Mix the flour and baking powder together; set aside.

 

     Mix together the cherries, ground almonds and 1/4 cup of cake

     flour; set aside.

     

     Cream together the sugar, cream cheese, butter and almond

     extract until light and fluffy. Slowly add the flour/baking

     powder mixture, mixing well. Fold in the cherry/almond/flour

     mixture until well incorporated.

 

     Divide the batter among the 9 jars, filling them about 1/2

     full. I found it easiest to use my small spatula to spoon the

     batter into the jars, it's skinny. It helped to keep the

     batter from getting onto the top insides of the jar--it'll

     burn if you leave it there. Wipe off the lips of the jars if

     you get any batter on them. If you don't the jars won't seal

     properly--you want them clean and dry. The batter is very

     thick.

 

     Bake for 35-40 minutes, or until a cake tester inserted deep

     into the cakes comes out clean.

 

     When cakes test done, using HEAVY-DUTY MITTS (the jars ARE

     HOT!) remove them from the oven one-by-one and place the

     lids and rings on them and screw down tightly. Keep the lids

     in the hot water until you're ready to use them. Place the

     jars on your  counter to cool. You'll be able to tell if

     they've sealed, you should hear a "plinking" sound. If you

     don't hear the noise, check the jars once they've cooled by  

     pressing down on the lids, they shouldn't move at all.   

     

     Store the jars in a cool, dry place, just as you would any

     canned goods. There's NO need to refrigerate the cakes, they

     keep in the pantry for about 6 months--maybe longer, they

     don't last that long around here. I start about now (late

     August) so I'll have plenty to give as Christmas gifts.

     Single folks love the cakes because each jar is enough for

     one or two people.

     

     LOAVES: Bake in a preheated 325-degree oven for about 1 hour,

	     or until a cake tester inserted into the center comes 

	     out clean (can take up to 1-1/2 hours). 

 

	     Cool in pan on wire rack.

 

From: linda.magee@burbank.com

 

     One last comment...before giving the cakes or eating them,

     double check the jar seals to make sure they've not broken.

     The only time I've had the seals break is when I stored the

     jars in a cupboard which got too hot. It's cold out now, so

     I doubt it'll happen to anyone, but it's better to be safe

     than sorry.

 

     Last one...

 

     BROWNIE CAKES BAKED IN JARS

     ---------------------------

     3     12 oz   BALL (tm) QUILTED CRYSTAL JELLY JARS

		     (#14400-81400)

     3             LIDS (DO NOT use old lids)

     3             RINGS (old ones are OK)

		   VEGETABLE SHORTENING (to grease jars)

 

     1       cup   ALL-PURPOSE FLOUR

     1       cup   SUGAR

     1/2     tsp   BAKING SODA

     1/4     tsp   GROUND CINNAMON (optional)

     1/3     cup   BUTTER or MARGARINE

     1/4     cup   WATER

     3       TBS   UNSWEETENED COCOA POWDER

     1/4     cup   BUTTERMILK

     1             EGG, beaten

     1/2     tsp   VANILLA EXTRACT

     1/4     cup   WALNUTS, chopped

     ------------------------------------------------------------

     Sterilize the jars, lids and rings by boiling them for 15

     minutes. Remove the jars from the water and allow them to

     air-dry. Leave the lids and rings in the hot water until

     you're ready to use them. 

 

     Grease the cooled canning jars with shortening. DO NOT use

     Pam, Baker's Secret, butter or margarine. As the jars are

     tall and slender, use a pastry brush to grease them.

  

     Preheat oven to 325-degrees. Place a cookie sheet onto the

     middle rack; remove the top rack.

 

     In a small bowl stir together flour, sugar, baking soda and

     cinnamon, if used; set aside.

 

     In a medium saucepan combine the butter or margarine, water

     and cocoa powder; heat and stir until butter or margarine in 

     melted and mixture is well blended. Remove from heat; stir

     in flour mixture. Add buttermilk, egg and vanilla; beat by 

     hand until smooth. Stir in nuts.

 

     Divide the batter among the three jars (they should be about

     1/2 full) place them onto cookie sheet.

 

     Bake for 35-40 minutes or until a cake tester inserted into

     the center of each jar comes out clean.

 

     Remove the jars, one at a time from the oven; place a lid

     on, then a ring and screw down tightly. Use HEAVY-DUTY

     mitts, the jars are HOT!

 

     Place the jars onto your counter top to cool. You'll know

     when they've sealed, you'll hear a "plinking" sound. IF you

     miss it, wait until the jars have cooled completely then

     push down on the lids, they shouldn't move at all.

  

     You can bake ANY quick bread type cake (regular cakes don't

     work, they tend to fall when the jars seal) in canning jars.

     The only thing you have to figure out is how much batter to

     put into each jar. MOST recipes work by filling them 1/2

     full. Some batters will rise higher than others. I'd suggest

     filling ONE jar 1/2 full and baking it. If it rises to

     within 1/4 to 1/2 an inch from the top of the jar, it'll

     work fine. If not, adjust accordingly (more or less).        

     Experiment with your favorite quick-bread recipe! Once you

     figure out how much batter to put into the jars WRITE it on

     the recipe so you won't forget (I do).

		    





2.  GENERAL EQUIPMENT QUESTIONS



A.2.1  [What kind of equipment do I need to can foods at home?  

Don't you need a lot of stuff?]



If you cook, you probably already have most of the stuff that 

you need to can (jar) high-acid foods.  Basically, you need 

canning jars and 2-piece lids (lids and rings), a large kettle 

or stock pot that you can boil water in, several saucepans, 

measuring cups and spoons, light tongs (to pick up the lids and 

rings), ladles, stirring spoons, an accurate timer, clean towels, 

a cake rack, and canning tongs.  As you get more involved, other 

helpful tools are: canning funnel, clip on candy thermometer, 

boiling waterbath canner, and a pressure canner (not a cooker).  

2-piece jars can be found in the grocery, supermarket, and hard

ware store, while canners, canning tongs, and canning funnels 

can be gotten at the local hardware store (or Walmart).  Lots of 

equipment can also be obtained at yard sales, check out the Specific 

Equipment Question section for more information.



What you really need is a desire to can food, and a bit of a 

perfectionist streak.  Carelessness, disorganization, and inattention 

cause most problems.





A.2.2  [My grandmother always reused commercial jars and sealed 

her jars using paraffin.  Should I do this too?]



Nothing against your grandmother, but usually you don't want to use 

"one-trip" commercial jars for canning.  Sealing jars with paraffin 

is also counterindicated, because mold and other spoilers can slip in 

between the paraffin and the side of the jar.  Even a common trick of 

turning the jar upside down to "sterilize" the top is not advised.  

(Use a boiling waterbath for about 10 minutes instead.)  Food preserving 

technique "rules" tend to change every few years, due to new knowledge 

about microbiology and mycology, and due to rigorous testing of food 

preservation recipes and techniques by many state extension services.  

Keep up to date!





A.2.3  [What about zinc rings, rubber sealed jars, and other great, 

but antique, canning equipment?]



A great question.  Check out the answer under II. Specific Equipment 

Questions.



A.2.4  [Ball or Kerr?]



People have used both, and people have had problems with either.

In other words, whichever works for you.

 

from Wendy Milner <wendy@cnd.hp.com>

Canning jars such as those made by Kerr or by Ball, have special two 

piece lids.  You should only use lids and jars made by the same company. 

While in most cases you will get a seal when mixing brands, it is

not guaranteed.  Additionally, if you are using an oil mixture in

your recipe do not use Kerr lids as the sealing compound on the

lids has been shown to loose its effectiveness as the oil seeps

into it.



	

A.2.5  [Rings on the jar, or off?]



In the opinion of this FAQ maintainer, its a matter of taste, 

so I'll give you pros and cons of each side.

Pro ring: "looks" more natural, saves a weak seal, secures the lid

if you are mailing canning jars, or storing leftovers in the refrig-

erator (I like the ring on when I mail/give something).

Con ring: can reuse ring quickly, rings don't rust on jar, doesn't

hide dirty threads or a weak seal.

Other ring facts: rings have to be off if the canned good is to be

judged at a county/state fair.  Rings shouldn't be removed until the

seal is allowed to fully develop, about 12-24 hrs.





A.2.6  [I'm really cheap.  How can I reuse my canning lids?]



Penny-wise and pound-foolish.  The botulism antiserum shot costs a 

*lot* more than the $30-$40 cost of a few dozen lids.  As a public 

service, from the home office in Grand Rapids MI, the top ten 

	Things You Can Do With Old Canning Lids....

  10.  Windchimes

   9.  Coasters for the vacation house

   8.  Really boring mobiles

   7.  Palm protectors for smashing garlic cloves

   6.  Train your pet Chihuahua to catch teeny metal frisbees

   5.  2 canning lids + 1 HD disk = yummy sandwich for your favorite 

       USENET FAQ maintainer  

   4.  With tinsnips, create several dollhouse-sized cookie sheets 

   3.  Sharpen the edges, make the business end of a pizza cutter

   2.  Glue several canning lids into 1 slinky to contact those 

       pesky Venusians

   1.  Several hundred canning lids, stitched together make the 

       perfect dress for your Oscar acceptance speech...

    (those brass Kerr ones look great, much better than AMEX cards!) 



Seriously, there are some things you can do with old canning lids.

You might not realize this, but lids and the mouths of jars/cans

are of a fairly standard size.  The Kerr lids for the narrow neck

pints/half pints fit many commercial jars, like spaghetti sauce and 

mayonaisse jars, even those medium size salsa jars.  I've found that 

the wide mouth ones fit large tomato sauce cans.  It means that if 

you store dried peas, lentils, beans, pasta, sugars, flours, nuts, 

seeds, your dried vegetables, dried fruit, jerky, dried herbs, fruit 

leather, etc. in reused commercial glass jars, you always have a lid.  

Poke many large holes in an old canning lid, use the lid/ring/jar as

a jar strainer for bean and alfalfa sprouts. 



If you're like me, and you cut the can lid off completely, but you 

don't use all the contents, you always have a lid.  If your jars have 

great seals, and you have to completely destroy the lid of a particular 

can, you've got a spare lid when you put it in the refrigerator.  If 

your SO has a workshop, and organizes screws, nails, loose change, 

spare RAM chips, matches, etc in glass jars, your SO has a lid.



Just don't can with them, and if you save old lids, mark 'em well so

you don't get confused.  Scratches on the top with a corkscrew do it

for me--you even get planned obsolescence that way.  And for god sakes,

don't pawn 'em off at a yard sale...





A.2.7  [How do I use a pressure canner safely and effectively?]



from Wendy Milner <wendy@cnd.hp.com>

As with the boiling water bath, you prepare your food according to

a tested recipe, place the food in the jar, put on the two piece

lid, and place the jars in the canner which has 2 to 3 inches of

water in it.  The water should be hot but not boiling.  Place the

lid on the canner.  The petcock or vent of the lid is open.  As the

water boils, steam will rise out of the petcock.  When steam is

steady, wait 10 minutes before closing the petcock.  

 

There are two types of gauge: weighted and dial. 



The weighted gauge has three positions: 5 pounds, 10 pounds and 15

pounds.  Always use the higher weight if the recipe calls for a

weight in between one of these values.  For example, the recipe

calls for 12 pounds of pressure, use 15 pounds.  The disadvantage

to a weighted gauge is that food may be over processed.  The

advantage is that it is easy to hear the weight move during

processing.

 

With a weighted gauge, place the gauge on the vent using the

correct weight.  Leave the temperature on high until the weighted

gauge begins to rock.  Lower the temperature.  You will have to

experiment a little with the temperature.  You want the weighted

gauge to rock lightly throughout the processing time. Start the

processing time when the gauge is rocking at about 2 to 3 times a

minute.  [N.B. If your gauge refuses to rock, check to see if your

stove is perfectly leveled.--the gang at r.f.p]



The dial gauge canner has a dial which registers from zero to 20

pounds.  You should have your gauge tested every year by the local

extension office.  The advantage to a dial gauge is that you can

see exactly what the pressure of the canner is during processing.



With a dial gauge, close the petcock and watch the dial.  When the

dial has reached the proper pressure, reduce the temperature. 

Maintain the pressure throughout the processing time. Start the

processing time when the correct pressure has been met.

 

If you live above 1000' feet you must increase the pressure for

processing.  For every 1000' feet add 1/2 pound of pressure.  You

do NOT add time to the processing, only pressure.



At the end of the processing time, turn off the heat.  Do not open

the lid or vents.  It will take about an hour for the pressure to

drop inside the canner.  Wait till pressure reaches zero, or the

safety valve drops before opening the lid.  Open the lid away from

you.  There will still be steam rising from the water and it is

easy to scald yourself. 



Remove the jars from the canner.  Place them on a towel on the

counter and leave them alone for 12 to 24 hours before checking the

seal.  Do not check before the 12 hours as this could cause the

jars to not seal.  Sealing is the result of heating and then

cooling the jars. 





A.2.8  [I'm looking for sources of pectin, like bulk pectins or low 

sugar pectins.]



Bulk pectins, low sugar pectins, citric acid, from Dirk W. Howard 

<dhoward@novell.com>:

Pacific Pectin Products/ P.O. Box 2422/ 40179 Enterprise Dr., 7B-D/

Oakhurst, CA  93644   (209) 683-0303



Low sugar pectin, from Sandy Fifer <sandy@coho.halcyon.com>:

Pomona's Universal Pectin/ Workstead Industries/ P.O. Box 1083/

Greenfield, MA 01302   (413) 772-6816



Another source for bulk pectin, from both Zlotka <zlotka@aol.com>

and Kai <qx01820@inet.d48.lilly.com>: 

Home Canning Supply & Specialties/ PO Box 1158/ Ramona, California 

92065.  (619) 788-0520 or FAX (619) 789-4745.  1 (800) 354-4070 for 

orders.  They sell 10# of regular pectin for $75.15 plus shipping (1995 

prices--LEB).  Call and talk to them; nice folks.





A.2.9  [I'd like some sources for non-standard size jars, decorative 

bottles, unusual size rings, and other items that I just can't find 

in the usual places.]



Zlotka <zlotka@aol.com>:

Berlin Packaging has a great catalog of containers for all manner of

things.  1-800-4-BERLIN will get you a free catalog.  Good customer

service, too.



lost the attribution here, sorry..

You might try Glashaus.  They have some big jar sizes, the largest

rings I have from them are 4.25" at the outside.  They are at

Glashaus Inc./ 415 W. Golf Road, Suite 13/ Arlington Heights, IL  60005

(312) 640-6918  Fax (312) 640-6955

Plus they have really beautiful jars.  The lids are held on by suction

from canning, so it is extremely easy to tell if something didn't seal

or has gone bad.

 



3. TROUBLESHOOTING 



A.3.1  [My jars refuse to seal!  Some of my preserved food is 

turning colors!  What is happening?]

----

PROBLEMS WITH HOME-CANNED FOODS



Even when you follow directions, occasionally you may have

problems with home-canned foods.  Many of these problems can be

traced to use of non-standard canning jars, lids and rings or use

of other-than-recommended canning equipment or procedures. 

Checking your equipment and reviewing current canning

recommendations can go a long way towards preventing potential

problems.  If you do have a problem, you may be able to determine

the cause and prevent its reoccurence by consulting this

"trouble-shooter's guide".



1.  Jars do not seal

    a.  Off-standard jars and/or lids.

    b.  Chipped or uneven sealing edge.

    c.  Using one-piece caps instead of two-piece lids.

    d.  Screwbands are rusty or bent providing poor contact.

    e.  Bands not screwed down tightly enough before processing.

    f.  Sealing edge not clean.  Wipe edge well before placing    

	lid on rim.

    g.  Liquid siphons out of jar during processing taking food  

	particles on to the sealing edge.

    h.  Insufficient heat during processing--air not evacuated   

	from jar, so a vacuum seal never forms.

    i.  Lids were improperly prepared before placing them on     

	rims--most lid manufacturers require some pretreatment   

	(heating, boiling, etc.).

    j.  Rapid, forced cooling of a pressure canner can cause a    

	rapid pressure and temperature change inside the canner  

	causing the liquid to "boil" out of the jars, leaving    

	particles on the sealing rim and unsealing the jars.      

	Canners should not be "forced" into cooling rapidly by    

	submerging them in water or by adding ice.

    k.  Insufficient processing of raw-packed food; the air may  

	not have been completely driven out of the food leaving   

	residual air in the jar so the seal does not form.

    l.  Use of canning procedures which are not recommended such

	as open kettle canning, microwave canning, and oven       

	canning.  Use USDA recommended procedures.

 

2.  Food spoils

    a.  Processing at an incorrect temperature--can occur with:



    1.  Inaccurate pressure canner gauge.

    2.  Failure to exhaust canner.

    3.  Failure to make altitude adjustment.

    4.  Heat source fluctuates--inaccurate pressure or            

	fluctuating pressure.

    5.  Water not at a rolling boil when jars are put into        

	canner.

    6.  Water not covering jar caps by 1" throughout processing.

    7.  Water not at full boil throughout processing.

    8.  Insufficient processing time.

    9.  Use of canning procedures which are not                  

	recommended--recommended procedures (USDA) are based on  

	the time it takes to achieve a temperature which will    

	sterilize the food in the jar. 

 

    b.  Improper cooling of jars after processing.



    1.  Failure to remove jars from canner when processing time  

	is up (or when pressure gauge reads 0).

    2.  Failure to set jars at least 1" apart during cooling.

    3.  Covering jars which retains heat--vacuum does not         

	develop.

    4.  Attempting to cool either the canner or the jars very    

	rapidly.

 

    c.  Using damaged (freeze damaged), spoiled, under ripe or   

	over ripe food--the pH may not be correct for the type of

	processing you used (water bath versus pressure).

 

    d.  Very large number of microorganisms due to spoilage,     

	bruising, etc. A very large number of microorganisms     

	present on the food which are not destroyed in the        

	usually recommended amount of processing time.

 

3.  Food loses liquid during processing

    a.  Jars filled too full.

    b.  Fluctuating pressure in a pressure canner.

    c.  Forced cooling of a pressure canner.

 

4.  Food turns dark (not spoiled)

    a.  Insufficient processing time.

    b.  Processing temperature too low (water not at a full boil

	at beginning of processing or drops below full boil       

	during processing).

    c.  Water not 1" over jar lids.

    d.  Packing foods raw that should be precooked (pears).

    e.  Liquid loss during processing causing fruit at the top to

	be out of the liquid.

    f.  Lack of appropriate pretreatment for light-colored foods. 

 

5.  Fruit or tomatoes float or separate from the liquid

    a.  Using overripe fruit.

    b.  Packing fruit too loosely.

    c.  Syrup too heavy.

    d.  Processing too long--pectin damaged.

    e.  Processing at too high a temperature (pressure canner).

    f.  Raw packing--food contains a lot of air.

    g.  Smashing or pureeing food prior to heating it activates   

	enzymes which break down pectin in the juice so the food

	pieces are lighter and rise to the top.  Heat or crush    

	while heating any foods to be pureed or food to be packed

	in its own juice to help prevent separation.

    

Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                      

EHE-665

---- 

PROBLEMS IN HOME-CANNED FRUITS  



  Fruit darkens at the top of the jar:

 

    a. Liquid didn't cover the fruit--pigments become oxidized.

    b. Fruit not processed long enough to destroy enzymes.

    c. Air left in jars permits oxidation (bubbles or too much    

       headspace). Fresh fruit exposed to air oxidizes.

    d. Exposure to high temperatures and light during storage.

 

  Color changes in canned apples, pears, peaches, quinces:

     Pink, red, blue or purple color--natural enzymatic reaction

     (not harmful) which may occur during cooking, or a result of

     a chemical reaction between fruit pigments and metal ions

     (iron and copper).  Use soft water, stainless steel

     cookware, plastic or wooden utensils.

 

  Fruit floats in the jar:

    a. Fruit is lighter than syrup--use lighter syrup, cook fruit

       before packing.

    b. Improper packing--pack fruit tightly without crushing.    

       Use hot pack method.

    c. Fruit is overprocessed--too much heat destroys pectin and

       acid, so the fruit loses its shape and floats.

    d. Fruit is packed too loosely.

 

  Fruit Spoilage:

    a. Overpacking--heat penetration is poor and food does not   

       become sterilized.

    b. Poor selection of fruit (over ripe, wrong pH, large        

       bruises).

    c. Underprocessing--food is not sterilized.

    d. Unsanitary conditions--microorganisms are not removed from

       the food or larger numbers are added during preparation. 

       Clean up as you go.  Wash equipment, utensils and hand in

       hot soapy water.



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                   

----

COLOR CHANGES IN HOME-CANNED FOODS

 

The pigments in food which are responsible for their colors

are sensitive to a variety of things which they may come into

contact with during home food preservation.  Acids (lemon or

other fruit juices), anti-caking ingredients in table salt,

minerals in water, metals in water and from cooking utensils,

heat, and light are a few things which can affect these pigments

causing them to change color.  Most color changes which occur

during home food preservation do not make the food unsafe to

consume--however, if the food looks or smells bad or odd, do not

take a chance, dispose of it without tasting it.

 

   1.     Blue garlic: Occurs in pickled products.  Caused by

	  using immature garlic or because table salt was used in

	  place of canning salt.  Not a safety hazard.

 

   2.     Yellow cauliflower:  Cauliflower (or other white

	  vegetable pigments) are white in acid but yellow in    

	  alkaline medium.  Minerals in the water may have

	  created a more-than-normal alkalinity.  Not a safety

	  hazard.

 

   3.     Yellow crystals in canned asparagus: the crystals are

	  glucosides (rutin) which were in the asparagus cells

	  before canning.  The high temperature of pressure

	  canning causes them to come out of the vegetables into

	  solution, but when the food cools, the pigment

	  precipitates out of solution onto the the asparagus.  

	  Occurs mainly in asparagus in glass jars.  If asparagus

	  is canned in tin cans, a pigment-tin complex form so

	  the yellow pigment stays in the liquid.  Not a safety

	  hazard.

 

   4.     Pink pears: the light colored pigments in the pears

	  convert to pink pigments due to overprocessing or due

	  to enzymatic reactions.  Not a safety hazard.

 

   5.     White crystals on tomato products:  home-canned pureed

	  tomato products may have crystals of calcium nitrate on

	  the surface. They are hard and scaley unlike mold

	  spots.  Not a safety hazard.

 

   6.     White crystals on spinach leaves: calcium oxalate--not

	  a safety hazard.

 

   7.     White or pink crystals in grape jelly:  Grapes are high

	  in tartaric acid which goes into solution during

	  cooking but precipitates as crystals during cooling. 

	  Prevent crystals by extracting grape juice, cooling

	  overnight in the refrigerator and filtering juice

	  before canning or using for jelly-making.  Not a safety

	  hazard.

 

   8.     White, yellow, or pale red beets: the red pigments in

	  beets (anthocyanins) are sensitive to high

	  temperatures.  Some beet varieties are especially     

	  sensitive.  The pigments are converted to white or

	  colorless derivatives.  Not a safety hazard.

 

   9.     Blue pickled beets: the pigments in beets are

	  pH-sensitive.  They are red in acids and blue in

	  alkalis.  If the pigments are blue, the pH is too       

	  high for water-bath canning to be safe.  Throw the

	  beets away (handle according to spoiled food

	  procedures).

   

   10.    Brown green beans: enzymatic color changes occurring

	  before the enzymes are inactivated by heat cause the

	  green-to-brown color change of chlorophyll.  Blanching

	  or hot-packing will inactivate the enzymes and help

	  preserve the green color.  Not a safety hazard.

 

   11.    Brown potatoes:  storage of potatoes at temperatures

	  below 45 F causes the potato starch to be converted to

	  sugars.  During high heat treatment of pressure

	  canning, these sugars form dark brown pigments.  Not a

	  safety hazard.             

 

   12.    Colorless crystals which look like broken glass in

	  canned sea foods.  Not harmful.

 

Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992  

EHE-666

----



A.3.2  [My jams and jellies didn't set.  How can I reprocess them?]

 

From: Barb Schaller <Schaller_Barb@htc.honeywell.com>

Here are three ways to rescue syrupy jams or jellies.

>From General Foods, makers of Sure Jell pectin products and Certo 

liquid pectin.



USING SURE JELL FOR LOWER SUGAR RECIPES:



Prepare containers as you normally would have (hot jars and lids).



Prepare Pectin Mixture:  Slowly stir contents of 1 package Sure Jell 

for Lower Sugar Recipes (SJ-LSR) into 1-1/2 cups cold water in small 

saucepan.  Bring to a boil over medium heat; continue to boil 2 

minutes, stirring constantly.  Remove from heat.



Prepare Trial Batch:  1 cup your jam or jelly, 2 Tbsp. sugar, 1 Tbsp. 

Pectin Mixture.  Measure jam or jelly, sugar, and the Pectin Mix into 

small (1-qt) saucepan.  Bring to a full rolling boil on high heat; 

continue to boil 30 seconds, stirring constantly.  Remove from heat.  

Skim off any foam with metal spoon.  Quickly pour into prepared jar.  

Cover jar and let stand up to 24 hours to check set of Trial Batch.  

Store remaining Pectin Mix in fridge.



Prepare Remainder of Batch:  DO NOT TRY TO REMAKE MORE THAN 8 CUPS OF 

JAM OR JELLY AT ONE TIME.  If Trial Batch sets satisfactorily, follow 

the recipe above, using the listed amounts of Pectin Mixture and sugar 

for EACH 1 cup of jam or jelly.  (Not going to repeat previous 

instructions.--BS)  For convenience in measuring larger amounts of Pectin 

Mixture and sugar:  8 Tbsp. = 1/2 cup.  16 Tbsp = 1 cup.   (Even I 

could do that math!  :-) "Remember, if your jam or jelly still doesn't 

set, you can always use it as a glaze or syrup."



USING SURE JELL POWDERED FRUIT PECTIN:

Prepare Containers as usual (hot jars and lids).



Prepare Pectin Mixture:  Slowly stir contents of 1 package SJ and 

3/4 cup cold water in small saucepan.  Bring to a boil over medium heat; 

continue to boil 2 minutes, stirring constantly.  Remove from heat.



Prepare Trial Batch:  Same as for SJ-LSR instructions, above.



Prepare Remainder of Batch:  Same as for SJ-LSR above.  (Same 

comment about glaze, too.  :-)



USING CERTO Liquid Fruit Pectin:

Prepare Containers:  Same as usual (hot jars and lids).



Prepare Trial Batch:  (Pay attention, this is different.....)  1 cup 

your sorry jam or jelly, 3 Tbsp. sugar, 1-1/2 tsp. fresh lemon juice 

(I do use fresh), 1-1/2 tsp. Certo. 



Measure jam or jelly into small saucepan.  Bring to full rolling boil 

on high het, stirring constantly.  Immediately, stir in sugar, lemon 

juice and Certo.  Bring to full rolling boil on high heat, stirring 

constantly.  Remove from heat.  Skim off foam, blah, blah, blah.  

Quickly pour into prepared jar, blah, blah, blah.  Store opened pouch 

of Certo in refrigerator. (Blah, blah, blah= follow standard procedure 

for sealing the jars, and for g'sakes, don't sneeze in the jar.--LEB)



Prepare Remainder of Batch:  Do not try to make more than 8 cups of 

jam or jelly at one time.  If Trial Batch sets satisfactorily, follow 

the recipe above, using the listed amounts of sugar, lemon juice, and 

Certo for EACH 1 cup of jam or jelly.



Measure jam or jelly, sugar, lemon juice and Fruit Pectin into large 

(6 to 8-quart) saucepot.  Bring to a full rolling biol on high heat; 

continue to boil 1 minute, stirring constantly (this is DIFFERENT than 

trial batch.)  Remove from heat, skim foam,  ladle into jars, blah, 

blah, blah.  After preparing remainder of batch, discard Certo in 

opened pouch.  (Same commentary about glazes and syrup.)



For convenience in measuring larger amounts of sugar, lemon juice and 

Fruit Pectin:  3 tsp. = 1 Tbsp., 8 Tbsp. = 1/2 cup, 16 Tbsp. = 1 cup.



There!  From "Gifts from the Harvest, Homemade Jams and Jellies, from 

the makers of SureJell and Certo."  A 62-page booklet with beyond-the-

basics recipes for sweet spreads.  Got it as a freebie at our State 

Fair one year.

-------------------------------------------------------------------

(end of part 1)



========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, version 2.3, part 2
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:23:29 -0500

Part 2 of 6 

Version 2.3

Freezing, Dehydration, and Pickling

----------------------------------------------------------------------



B. FREEZING



1.  GENERAL QUESTIONS



B.1.1  [What do I *really* need to know about freezing?]



Freezing is preserving food using low temperatures--generally at 

temperatures around 0 F/-18 C.  Freezing generally inhibits both

microbial growth (doesn't generally kill, though) and many protease/

enzyme actions in the food itself. You need to decide whether or 

not to blanch or process food, how to wrap food to prevent freezer 

burn, what foods freeze well, and what to do when the power goes out. 



FROZEN FOODS

 

     Food is safe from spoilage AS LONG AS IT STAYS FROZEN. 

Microorganisms can start to grow as soon as food begins to thaw. 

To keep microbial growth at a minimum, frozen foods should be

thawed in the refrigerator.  Thawed food may be refrozen IF ICE

CRYSTALS ARE STILL PRESENT IN THE FOOD.  Refreezing often changes

the quality of food (texture, color, flavor).  Foodborne illness

causing microorganisms may not be killed by freezing, so the

safety of the food will be no better than the condition of the

food which was frozen.

(section taken from Susan Brewer) 



 

B.1.2  [So what foods can be frozen well?]



from Wendy Milner <wendy@cnd.hp.com>

Freezing is not for all produce.  Freezing will make mush of many

soft fruits and vegetables.  Depending on what you want to do with

these soft fruits and vegetables, freezing may work.  For example,

you can freeze tomatoes and later use them to make a sauce, but you

would not want to try and use the tomatoes whole after thawing. 

You can freeze apple slices and later make apple sauce or apple

pie.

 

Harder vegetables such as green beans and corn do well in the

freezer.  These vegetables should be blanched first to kill mold

spores and yeasts, dried well, and then placed in freezer bags or

freezer containers.  The vegetables should be cooled before placing

in the freezer to prevent the freezer temperature from rising.

 

All meat can be frozen.  If you are butchering your own meat, make

sure it is clean of hair, feathers, blood shot meat, and any

foreign matter.  Meat should be cut into small slices such as you

find in the grocery store.  Do not attempt to freeze large sections

of meat - such as a quarter of a beef - unless you have a

commercial sized and very cold freezer.  Meat should be wrapped in

butcher paper to prevent freezer burn.  You must thaw meat in the

refrigerator.  Meat left on the counter to thaw allows for the

growth of bacteria which could be harmful.





B.1.3  [What's this blanching stuff, anyway?]



Blanching is plunging your item(s) in boiling water for a short 

amount of time (30 sec to 5 min, check your recipe), cooling the

items quickly, then drying off the items.  You don't cook the item, 

but you kill off the surface bugs and you destroy several important 

enzymes that brown and degrade foods.  





B.1.4  [How do I freeze (your item here), and how long can I 

reasonably expect it to keep?]



from z@fybits.com (Z Pegasus), in rec.food.cooking



MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Freezing Cooked and Prepared Foods 5/5

	   Bobbi Zee

	   No Ingredients

 

RECOMMENDED STORAGE TIMES IN MONTHS

					Months 

  Appetizers

  :       Cheese wafers and straws        2

  :       Deviled ham puffs               1

 

  Baked Products

      Cakes

  :       Angel food -- baked             4

  :       Chocolate -- baked              3

  :       Chocolate -- batter             2

  :       Frosted                         3

  :       Fruit -- baked                  4

  :       Plain -- baked                  3

  :       Plain -- batter                 2

  :       Sponge -- baked                 4

       Cookies

  :       Brownies -- baked               4

       Cookies

  :       Brownies -- baked               4

  :       Chocolate chip -- baked         4

  :       Filled -- baked                 4

  :       Peanut butter -- baked          6

  :       Peanut butter -- dough          4

  :       Refrigerator -- baked           6

  :       Refrigerator -- dough           6

  :       Sugar -- baked                  6

  :       Sugar -- dough                  6

       Pies

  :       Apple -- baked                  4

  :       Apple -- unbaked                4

  :       Blueberry -- baked              4

  :       Blueberry -- unbaked            4

  :       Chocolate chiffon               2

  :       Lemon chiffon                   2

  :       Mincemeat -- baked              2

  :       Mincemeat -- unbaked            2

  :       Mincemeat -- baked              2

  :       Mincemeat -- unbaked            2

  :       Pumpkin -- baked                2

  :       Pumpkin -- unbaked              2

       Quick breads

  :       Boston brown -- baked           4

  :       Nut -- baked                    2

  :       Orange -- baked                 4

       Yeast breads

  :       Rolls -- baked                  4

  :       Rolls -- dough                1 week

  :       Swedish tea ring                2

  

  Combination Dishes

  :       Bakes beans with tomato sauce   4

  :       Beef or veal stew               2

  :       Chicken a la king               4

  :       Italian rice                    2

  :       Rice Pilaf                      4

  :       Italian rice                    2

  :       Rice Pilaf                      4

  :       Shrimp Creole                   4

  :       Spanish sausage                 2

  :       Tomato sauce and meat balls     2



Combination Dishes - General Directions

  

  INGREDIENTS AND COOKING TIME:  Use only ingredients of the best

  quality. Prepare foods in the usual way but shorten the cooking time

  for most of them.  Cook meat and vegetables until barely tender and

  take from the heat at once.  The tissues will soften further during

  the cooling, freezing, and reheating.

       If completely cooked before they are frozen, meat and vegetables

  may be too soft when served.  Long cooking also causes unnecessary

  losses of flavor and aroma.

  

  DO NOT INCLUDE POTATOES OR SOME TYPES OF RICE.  Potatoes are not

  satisfactory in combination dishes which are to be frozen -- the

  texture is poor after freezer storage and reheating.  It is better to

  cook and add them when the frozen food is prepared for serving.

       In certain combination dishes quick-cooking rice and regular

  rice tend to be mushy when they are reheated after being frozen.

  Converted rice has been found to retain its shape and texture better.

  

  COOL COOKED FOODS QUICKLY.  After a food is cooked, cool it quickly

  to room temperature.  Place the cooking pan in a larger pan of ice

  water or cold running water and stir occasionally.  If the food is in

  a heavy kettle, you can cool it more quickly by transferring it to

  one of the lighter weights.

  

  CLEANLINESS IS VERY IMPORTANT.  Since freezing does not kill all

  microorganisms, strive to keep the number in the food as low as

  possible during preparation.  Use clean utensils and sanitary methods

  of handling food.  Keep the food covered during cooking, and loosely

  covered during cooling.  Package the product as soon as it reaches

  room temperature and freeze immediately.

 

  PACKAGE CAREFULLY.  Several types of containers are suitable for

  combination dishes.  However, the longer the product is to be held in

  freezer storage the more moisture- and vapor-proof the package must

  be. Cylindrical cartons with slip-on lids and tub-type containers are

  easy to fill but they may not be air-tight.  Rectangular cartons with

  plastic or plastic laminated foil bags which can be tightly sealed

  with paper-covered wire closures, rubber bands, or heat are more

  moisture- and vapor-proof. Glass jars designed as containers for

  freezing, tin cans, or plastic containers with tight-fitting lids

  afford good protection against moisture loss and are easy to use.

  Freezer-to-table cookware can be overwrapped with plastic or aluminum

  foil for a tight seal.

       Some of the heavier plastic wraps now available are suitable for

  freezer storage.  Those made with polyvinylidene chloride (such as

  Saran Wrap) have been rated as excellent and are suitable for

  long-term storage.

       Those made with polyethylene (such as Glad and Handi-Wrap) are

  suitable for short-term storage.  Those made with polyvinyl chloride

  (such as Reynolds Plastic) are poor choices because they are not

  moisture- and vapor-proof.  Plastic-coated paper freezer wrap is

  suitable for solid foods.  (For more details, see Consumer Reports,

  March, 1983.)

       For food that is packaged solid be sure to leave space at the

  top of the container for the contents to expand during freezing.

  Leave 1/2 inch for a pint container, 1 inch for a quart.

  

  FREEZE IMMEDIATELY.  Put packaged foods in the home freezing unit

  without delay.  The temperature in the home freezing unit should be

  0 F or lower.

  

  DO NOT STORE TOO LONG.  The shorter the period of freezer storage,

  the more appetizing these foods will be.  (See table of recommended

  storage times---above LEB) While some foods usually do maintain 

  quality longer than is indicated, undesirable changes may take place 

  during freezer storage. Some fats tend to become rancid rather quickly.  

  Separation may occur in sauces and gravies.  Onion and black pepper 

  become stronger and salt loses flavor.

	With all foods there is a gradual loss of flavor, aroma, and

  natural texture.  Be sure to write the date of preparation on every

  package and make a record of the packages you put in the freezer so

  you will not leave them there too long.

  

  PREPARE FOR SERVING.  To reheat frozen cooked food, use the method

  which will affect its appearance and texture the least.  A double

  boiler is best for combination dishes.  A saucepan can be used if the

  food is partly defrosted and then heated carefully.  With either

  method do not stir food more than necessary.  Plastic wraps can be

  used in microwave reheating only with foods that are low in sugar and

  fat. High-fat and high-sugar foods can become hot enough to melt the

  plastic.

       Use all defrosted and reheated foods at the current meal. Further

  holding and reheating is not recommended.



  COOKED MEAT AND VEGETABLES

       Freezing cooked meat, except in combination dishes where a solid

  pack can be prepared for freezing, is not recommended.  Work carried

  on in the foods research laboratory of the University of Ilinois as

  well as in other foods laboratories indicates that higher quality is

  obtained if uncooked rather than cooked poultry and meat are frozen.

  Carefully controlled experiments have shown that this is true for

  deep fat and oven fried chicken, braised beef round steaks, ham

  patties and loaves, and rib and loin pork roasts.  In general,

  poultry and meat roasted or fried have a more attractive appearance

  and better flavor than that cooked before freezing.

      Precooked frozen vegetables have been rated as being inferior to

  freshly cooked and to blanched frozen vegetables.  The few exceptions

  are products that can be solidly packed such as vegetable purees and

  mashed potatores.  In the latter case freezing is not recommended

  because it takes almost as long to thaw and reheat mashed potatoes

  for serving as it would to prepare them fresh.

  

  BAKED GOODS - GENERAL DIRECTIONS

       Among the baked foods that can be frozen successfully are certain

  appetizers, breads, cakes, and pies.  Freezing and freezer storage

  preserve the freshness of these products and having them at hand for

  emergencies is a convenience.  The recipes included here are those

  which were found to give good results when they were tested in the

  University of Illinois laboratory.  Probably many other products

  besides those described can be frozen satisfactorily.

  

  PREPARING BAKED FOODS.  Use standard recipes and methods for

  appetizers, breads, cakes and pies and select only ingredients of the

  best quality. Several of these products can be frozen before they are

  baked, the following precautions are necessary:

      For cakes frozen in the batter state, use double-acting baking

  powder (SAS-phosphate) in order to assure good volume.  Package

  batter and place in freezing unit immediately.

      For fruit pies frozen before baking, use a little more flour to

  thicken juice, and do not prick the top crust.  Apple slices should

  be blanched before they are put in a pit, so they will keep their

  color, texture, and flavor better.

      Dough for rools must be wrapped and frozen as soon as the rools

  are shaped.

  

  DIRECTIONS FOR PACKAGING.  Except for cake batter, these products can

  be satisfactorily wrapped for freezing in moisture- and vapor-proof

  plastic wrap, heavyweight aluminum foil, or plastic freezer bags.

  Heat-sealable plastic bags are excellent.  Tight seals prevent loss

  of moisture and flavor during storage.

       If you use aluminum foil, place product in center of sheet and

  fold two edges together over it.  Roll or fold the seam tight against

  the product, taking care not to crush the product.  Then press the

  ends of the package together and fold them close to the product.

       Pressure or cold-storage tape can also be used to seal plastic

  wrap or aluminum-foil packages.

       Plastic of waxed cylindrical freezer cartons with slip-on lids or

  glass freezer jars are suitable for packaging cake batter.  the quart

  size holds enough batter for an 8-inch square cake and six cup cakes

  or for two 9-inch layers.

  

  DO NOT HOLD TOO LONG IN FREEZER.  As soon as baked products, batters,

  and doughs are packaged, place them in the home freezing unit.  Do

  not, however, keep them in the freezer for long periods because

  quality is lost gradually during storage.  The freezer space probably

  can be used to better advantage.

  

  APPETIZERS

       Questions about the advisability of freezing canapes or tea

  sandwiches are frequently asked.  Such products can of course be

  frozen and held in the freezer for about a week but the results are

  usually only fairly satisfactory.  Freshness in appearance and flavor

  are apt to be lost, moisture content of bread may no longer be evenly

  distributed, and crackers or toast rounds tend to lose crispness.

  However, two appetizers which are baked after freezing can be

  recommended. Similar types among your favorite recipes may give

  equally good results.

  

  ANGEL-FOOD AND SPONGE CAKES

       Frozen baked angel-food and sponge cakes, when defrosted, are

  very similar in quality to freshly baked cake.  Angel-food cakes seem

  a little more moist after they have been frozen and thawed.  However,

  both angel-food and sponge cakes are likely to shrink a little in

  freezer storage.  (Angel-food cake made from frozen and defrosted

  batter is not as fine-grained as cake baked before it is frozen.)

       Delicious angel-food cake can be made from frozen egg whites.

  Often freezing the whites is more practical than freezing the cake. A

  pint container will hold the right amount of whites for one cake.

  After defrosting by holding them overnight in the refrigerator or at

  room temperature for about 5 hours, use them in the same way as fresh

  egg whites.

 

  FRUIT CAKE

       Fruit cake can be baked and frozen.  After freezer storage the

  thawed cake will be more like a freshly baked cake than if it had

  been stored at room temperature.

		 

  PLAIN AND CHOCOLATE CAKES AND FROSTINGS

       These cakes can be frozen after they are baked or the batter can

  be frozen.  Storing batter has several advantages:  it is easier to

  package, requires less freezer space, and the cake seems more moist,

  with a flavor more like that of a freshly mixed and baked cake.  A

  frozen baked cake, however, required less time to prepare for serving

  after it is taken from storage.  In addition a baked cake can be

  frosted before it is frozen and stored.

  

  COOKIES

       Freezing baked cookies and cookie doughs makes it easy to keep a

  variety on hand at all times.  Many types of baked cookies can

  probably be frozen, as well as refrigerator cookie doughs.  The

  enclosed recipes give good products, or you may use favorite recipes

  and methods to prepare cookies for the freezer.

  

  PIES

       Frozen pastry, ingredients for pie fillings, and certain frozen

  pies make excellent products.  Apple, blueberry, mincemeat, and

  pumpkin pies can be baked either before or after they are frozen.  A

  pie baked after it is frozen is more like a freshly prepared and

  baked pie, and less time is needed to prepare it for freezing.  But a

  pie that is baked and then frozen takes less time to prepare for

  serving.

       Another possibility is to freeze the cheif ingredients of

  fillings and pieces of rolled pastry of appropriate size separately.

  This procedure is more economical of freezer space than freezing

  unbaked or baked pies and may in some instances be more practical.

  Cherries and sugar or pumpkin puree can be frozen satisfactorily for

  use in pies.

       Chiffon pies are completely prepared before freezing.  Only

  lemon and chocolate pies have been tested but it seems probable that

  other chiffon pies will freeze equally well.

  

  FREEZING PASTRY.  Pastry may be frozen separately and used later. One

  way to package rolled-out pastry is to cut a piece of cardboard of

  the same size as the pastry and cover it with waxed paper.  Two

  pieces of waxed paper are put between each two pieces of pastry and

  several can be wrapped together.  Use aluminum foil or plastic wrap

  for packaging or seal in a large plastic bag with as little remaining

  air space as possible. Pieces of frozen pastry can be removed as

  needed and allowed to that 10 to 15 minutes before using in the

  preparation of a pie.

  

  QUICK BREADS

      A few kinds of quick breads have been baked and frozen with

  satisfactory results.  Probably others will freeze equally well.  One

  advantage of freezing quick breads is to have several kinds available

  at one time without spending many consecutive hours in their

  preparation.

  

 YEAST BREADS

      Bread and rolls that are frozen and held in freezer storage do

  not stale at the usual rate.  Yeast rolls may be frozen after baking,

  or the dough may be frozen.  The former method of preparation is

  preferred because it is more convenient and because the quality of

  the rolls is higher. The volume, texture, and flavor of the baked

  rolls are maintained for several months of freezer storage.  Frozen

  dough should be thawed and baked within one week after it is frozen.

  Swedish tea ring, baked before freezing, was rated good after freezer

  storage. Other baked products made with sweet roll dough will

  probably be found to be suitable for freezing. 

  

  Source: Freezing Cooked and Prepared Foods.  Frances O. Van Duyne. 

  University of Illinois at Urbana - Champaign, College of Agriculture, 

  Cooperative Extension Service.  Circular 835. July, 1984 

  

  Typos by Bobbi Zee 1:230/73

MMMMM

----------------------------------------------------------------



C. DEHYDRATION



1. GENERAL QUESTIONS



C.1.1  [What do I *really* need to know about dehydrating food?]



Dehydrating food works on the principal that both microbes and 

enzymes in your food require free water to work.  (To a lesser

extent, this is how freezing works--the water is frozen instead

of evaporated off.).  Generally, you get rid of the water in food

by gentle, even heat (sun, oven, dehydrator) and air movement (wind,

open oven door, fan)--otherwise water just stays in the food or 

condenses on it.  You especially need to be cautious, though, about 

several types of mold that produce mycotoxins (e.g. aflatoxin) while 

growing on the surface of your dried food.



DRIED FOODS

 

     Dried foods which take more than 1 to 2 hours to rehydration

or reconstitution should be rehydrated either in the refrigerator

or in simmering water to prevent the growth of microorganisms. 

Once vegetables are rehydrated, they will support the growth of

Clostridium botulinum so they must be handled safely.  Any dried

foods with signs of spoilage or mold growth should be discarded.

(section taken from Susan Brewer)



C.1.2  [What foods dehydrate well?]

   

cscott@Starbase.NeoSoft.COM (Clint Scott)

Carrots dry very well.  Most things do very well....except green beans,

zuchinni and yellow squash.  Oddly enought fresh asparagus tips

do very well.  The stalks are sort of 'barkey' but the tips re-hydrate

nicely.



from Anne Louise Gockel <alg@cs.cornell.edu>

I found that some foods aren't worth drying (blueberries; yuck, altho they

might be useful for pancakes when camping) and others are just wonderful.



from snorthc@nswc.navy.mil (Stephen Northcutt)

Besides apples and peaches, I have found that green or mature onions,

spinach, and squash (zucchini) dry well and make great additions to

winter soups and stews.



In other words, try it.  It'll either work for you, or it won't. If it

doesn't work perfectly for you, it'll be great in some dishes (stew!).





C.1.3.  [I intend to eat the nuts from my two eight year pistachio 

trees. By now the nuts are growing. Does somebody knows how to get 

those crispy, salty pistachios from the nut in the tree?  Manuel 

Lopez Mateos <mlopez@servidor.unam.mx>]                    



from H. B. Ghoddusi <afrghdus@reading.ac.uk>, rec.food.historic: 

1-Once you take the nuts from the tree, first get rid of the peel 

(the thin one).

 

2-Let them dry in sun (needs longer time and you need to have 

enough sunny days) or in oven (it's faster but be careful to avoid 

overheating). 

 

3-Make a bowl of brine (not very concentrated) up 3-4% should be alright.

 

4-Put the pistachios in a pan and heat it over a cooker until browning 

and bumping starts. Keep on low heating for a while in this stage. 

 

5-Add the brine (not soak the nuts, just make them wet) and keep on 

heating while stirring until the nuts become dry again, while the salt 

is crystalized over them.

 

P.S I've never tried this procedure for pistachio, but I've done it 

several times with different seeds and it works very well.





C.1.4 [How do I make sundried tomatoes?]



(from an unknown source, posted in either rec.food.cooking or rec.food

preserving)



First, a few notes.  It takes about 7 pounds of fresh tomatoes to make

a single pint of dried tomatoes (I'm not sure how much a pint of dried

tomatoes weighs.  A pint of water weighs 1 pound.).  This is part of

the reason they are so expensive (costing in the neighborhood of

$20/pound around here).  The best tomato to use in this process is the

Roma (also known as a plum, pear, or Italian) tomato, because it

contains less water and seeds.  However, you can use any tomato.  They

will just take a little longer to dry.



    Dried Tomatoes (yields about 1 pint)



Wash carefully and wipe dry:



  7 or 8 pounds of firm, ripe (preferably Roma) tomatoes.



Cut out the stem and scar and the hard portion of core lying under it.

Cut the tomatoes in half, lengthwise.  If the tomato is more than about

2 inches long, cut it in quarters.



Scrape out all of the seeds that you can without removing the pulp.



Arrange the tomatoes, with the cut surface up, on non-stick cookie

sheets (glass or porcelin dishes are OK.  They will have to withstand

temperatures of a few hundred degrees F if you are going to oven-dry

the tomatoes).  Do *not* use aluminum foil, or bare aluminum cookie

sheets.  The acid in the tomatoes will react with the metal.



Mix together thoroughly:



  1 tsp dried basil

  1 tsp dried oregano

  1 tsp dried thyme

  2 tsp salt.



Sprinkle a small amount of this mixture on each tomato.

(You may customize this mixture to suit your own taste.)



Dry the tomatoes in the oven, dehydrator, or in the sun.  Directions

follow for each of these methods.  However, no matter what method you

choose, be aware that not all of the tomatoes will dry at the same rate.

They do not all have the same amount of moisture, nor do they experience

the same temperature and air circulation while they are drying.



They are done when they are very dry, but still pliable - about the

texture of a dried apricot.  If dried too long, they become tough and

leathery.  If not dried long enough, they will mold and mildew, unless

packed in oil.  So watch them carefully while they dry.  Try to remove

them on an individual basis, before they become tough.



Here are the drying methods.  There is a time listed with each method.

This time is approximate, and can vary significantly depending on the

moisture of the tomato.  Do *not* rely on this time as more than a

rough guide.



Oven-drying (approximately 12 hours):



	Bake, cut side up, in 170 F oven for about 3 hours.  Leave the

	oven door propped open about 3 inches to allow moisture to

	escape.  After 3 hours, turn the tomatoes over and press flat

	with your hand or a spatula.  Continue to dry, turning the

	tomatoes every few hours, and gently pressing flatter and

	flatter, until tomatoes are dry.



Dehydrator method (approximately 8 hours):



	Place the tomatoes, cut side up, directly onto the dehydrator

	trays.  Set dehydrator temperature to about 140 F.  After 4 or

	5 hours, turn the tomatoes over and press flat with your hand

	or a spatula.  After a few hours, turn the tomatoes again and

	flatten gently.  Continue drying until done.



Sun-drying (approximately 3 days):



	Dry in hot weather, with relatively low humidity.



	Place tomatoes, cut side down, in shallow wood-framed trays

	with nylon netting for the bottom of the trays.  Cover trays

	with protective netting (or cheesecloth).  Place in direct sun,

	raised from the ground on blocks or anything else that allows

	air to circulate under the trays.  Turn the tomatoes over after

	about 1 1/2 days, to expose the cut side to the sun.  Place the

	trays in a sheltered spot after sundown, or if the weather

	turns bad.



After the tomatoes are dry, store in air-tight containers, or pack

in oil.



To pack in oil:



Dip each tomato into a small dish of white wine vinegar.  Shake off the

excess vinegar and pack them in olive oil.  Make sure they are

completely immersed in the oil.



When the jar is full, cap it tightly and store at *cool* room

temperature for at least a month before using.  They may be stored in

the refrigerator, but the oil will solidify at refrigerator

temperatures (it quickly reliquifies at room temperature however).



As tomatoes are removed from the jar, add more olive oil as necessary

to keep the remaining tomatoes covered.



The author notes that she has stored oil-packed tomatoes in her

pantry for over a year with tremendous success.  She also notes that

she has tried a number of methods to pack the tomatoes in oil, but

she says the vinegar treatment is the difference between a good

dried tomato and a great one.  It is also important from a food

safety standpoint, as it acidifies the oil and discourages growth

of bacteria and mold.



****** WARNING ********



Do *NOT* add fresh garlic cloves to oil-packed dried tomatoes, UNLESS

you store them in the refrigerator.  Garlic is a low-acid food which,

when placed in oil, creates a low-acid anaerobic environment - the

perfect growth medium for botulinum bacteria if the mixture is not

refrigerated.  Botulism poisoning is characterized by a very high

mortality rate.  Be safe and add your garlic to the dried tomatoes

as part of the recipe for them *after* they come out of the oil.



C.1.5  [Unusual parched corn and bean recipes]



From: dsidwell@cc.usu.edu (David Sidwell)

Here is a wonderful recipe for parched corn.  it is eaten by Hopi 

children and adults as a real treat.  Speaking of parched corn, you 

can also parch beans.  Small, white teparies work well, especially 

if they are from last year's harvest or older.  The Hopi make parched 

beans the same way they make parched corn.



1.  Heat clean, fine sand in a cast iron pot until it becomes dark 

brown and hot. (water sprinkled on it should pop and sizzle).

2.  pour in a cup or two of dried corn.  (old corn will be crunchy, 

this year's corn will be harder).

3.  Stir corn briskly, to keep it from burning, until it stops popping.

4.  Remove corn from sand with a sieve and pour into bowl.

5.  Sprinkle corn with salt water (1 T. salt in 1 C. water), and stir 

with a corn cob that has been dipped in the salt water.

6.  Add pinon or peach nuts for variety.



Note:  The Hopi nation has very sandy soil.  it doesn't cling like 

many sands but falls away from toasted foods.  You may want to experi-

ment a bit with the sand from your area.



We put parched corn in stews, soups, salads, and we eat it plain.  yum 

yum.  Parched beans are often used as a snack.





2. GENERAL EQUIPMENT QUESTIONS



C.2.1  [I need some advice on a dehydrator. What should I look for?]



from Wendy Milner <wendy@fc.hp.com>

When looking for a dehydrator, consider volume.  How much volume

will you be using now, and how much in the near future?

Additionally, if you like fruit roll ups, look for a screen

with a very fine mesh.  This would be in addition to the regular

sized screen.  The fine mesh is also good for drying herbs.

 

I use a convection oven with dehydrate features.  Very convenient

since I don't have to pull out another appliance.



from srtobin@mmm.com (Steven R. Tobin)

I just bought a Harvest Maid, also sold as American Harvest, and a 

friend has had one for a couple years and really likes it. The main 

thing is to look for one with a thermostat controlled heater. Don't 

be suckered into one like the Ronco, that doesn't have a heater. It 

took me 4 hours to dry a load of apples last night, while the other 

kind (w/o heater) will take days to do the same job.



from Gary Yandle <garyy@hpdmmhm.boi.hp.com>

The reason you want a temperature control on a dehydrator is that 

different kinds of food dry at different temperature.  Herbs dry 

best at about 90 to 100 degrees fahrenheit.  Vegetables at about 

110 to 120 degrees fahrenheit.  Fruit is best dried at 120 to 130 

and meat from 135 to 145 degrees fahrenheit.  The whole idea is to 

dry the food quickly so as to preserve as much of the flavor and 

vitamins as possible without cooking the food.

 

Another must have when buying a dehydrator is look for one that has 

a fan.  Good air circulation is a must for fast drying.  Also look 

for one that has trays that are easy to clean.  If the trays have 

places on them that you cannot get a scrub brush into then you will 

never be able to get it clean.  (Don't let anyone tell you that 

dehydrating food is a clean operation, cinnamon apples and beef 

jerky make a big mess).

 

Please take a look at the dehydrator sources/suppliers/more 

specific details in Specific Equipment Questions.

 



C.2.2  [I've heard you can make a dehydrator yourself. Got any info?]



Check out the plans in Specific Equipment Questions.  You really 

are limited only by your own creativity.  Take a read below.



from Stephen Northcutt <snorthc@nswc.navy.mil>

Take an old dead fridge, cut holes in the top as vents.  Cover holes

with 2 layers of screen to keep bugs out.  Put 100 watt lightbulb in

bottom in ceramic receptacle.  You can add additional shelves easily

by screwing small woodstock to sides and sliding in net covered frames.



from Anne Louise Gockel <alg@cs.cornell.edu>

Also, the newest edition of _Putting Food By_ includes information on 

building a smoker with a small fire pit, a ditch with stove pipe and a 

large 50-gal drum (from something like honey!).  It's a pretty ingenious 

system. 

 

-----------------------------------------------------------------



D. PICKLING



1. GENERAL QUESTIONS



D.1.1  [What do I *really* need to know about pickling?]



Pickling food encompasses several techniques, but usually involves 

equilibrating food in a salt solution, then one either adds an acid 

(vinegar), or allows the growth of free yeasts and bacteria to 

make lactic acid by fermentation.  If you are trying to pickle food 

using fermentation, you need to insure that the salt concentration 

in your crock will support the microbes you need, and you need to 

control and monitor their growth.  Since you are working with a salt

and acid, you also want to make sure that you pickle in a non-reactive 

container (e.g. porcelain, glass).

----

PICKLES AND FERMENTED PRODUCT SAFETY

 

     The acidity (pH) of a food is of great significance in

determining the type of processing required for safe preservation

of a food.  In the case of pickled products, the foods preserved

are often low-acid foods (cucumbers, zucchini), but their acidity

is adjusted to bring the pH into the high-acid range so that may

be safely preserved using boiling water bath processing.  

 

     The most commonly used acid for pickling is vinegar, however

some pickle products are produced by encouraging the growth of

microorganisms which produce lactic acid from the

naturally-occurring carbohydrates in fruits and vegetables.  The

lactic acid selects for another group of microorganisms which

produce acetic acid that gives pickle products their flavor and

helps to lower the pH into the range where these vegetables can

be safely water bath canned.  

 

     The acidity of pickling solutions needs to be maintained

below  pH 4.5 if water bath canning is to be used.  For this

reason, the amount and strength of the vinegar is critical.

 

I.   Types of Pickles

 

     A.   Brined or fermented:  Depends on selection of natural

	  microorganisms which will produce acid.  Selection is

	  accomplished by using salt to inhibit unwanted

	  microbes.  Fermentation is usually for 3 weeks or more. 

	  Color changes from bright green to olive or yellow

	  green and white interior becomes translucent. 

	  Examples: sour pickles, sauerkraut.

 

     B.   Refrigerator dills: are fermented for one week.

 

     C.   Fresh-pack or quick-process pickles:  Cured for several

	  hours or  combined immediately with hot vinegar, spices 

	  and seasonings.  Examples: pickled beets, bread and

	  butter pickles.  

 

     D.   Fruit pickles:  Whole or sliced fruit simmered in a

	  spicy, sweet-sour syrup.  Examples: spiced peaches,

	  crabapples.

 

     E.   Relishes: Made from chopped fruits or vegetables which

	  are cooked to desired consistency in a spicy vinegar

	  solution.  Examples: horseradish, corn relish.

 

     F.   Pasteurized Pickles:  Prepared pickles are placed in a

	  canner half-filled with warm (120-140 F) water.  Add

	  hot water to 1" over jar lids.  The water is then

	  heated to 180-185 F and maintained there  or 30

	  minutes.  Temperatures over 185 F may cause softening

	  of pickles.  

 

     USE THIS PROCEDURE ONLY WHEN THE USDA CANNING GUIDELINE

RECIPES ARE USED.



II.  Ingredients

 

     A.  Vegetables or fruits for pickling

 

	  1.   Fruits and vegetables should be ripe but firm, and

	       in good condition with no evidence of microbial or

	       insect damage.  

	  2.   Cucumbers should have a 1/16" slice removed and

	       discarded from the blossom end.

	  3.   Use unwaxed cucumbers for pickling so brine will

	       penetrate.

	  4.   Discard any cucumbers which "float"--they can make

	       hollow pickles (use for relish).

	  5.   Prepare fruits and vegetables within 24 h of

	       harvest.

	  6.   Cucumbers: need 14 lb for 7 quart canner load, 9

	       lb per 9 pint canner load.  One bushel weighs 48

	       lb and yields 16-24 quarts (2 lb / quart).  Use 1

	       1/2" for gherkins and 4" for dills.  

 

     B.  Vinegar

 

	  1.   Vinegar needs to be of sufficient strength to

	       assure that low-acid vegetables will be

	       appropriately acid.  The vinegar should            

	       be 5 to 6% acetic acid (50 to 60 grain), and

	       should not be  diluted except according to an

	       approved recipe. 

	  2.   White vinegar is preferred with light colored

	       fruits or vegetables.  

	  3.   Do not use homemade vinegar--there is no way to

	       know the strength (% acetic acid).

 

     C.  Salt

 

	  1.   Canning or pickling salt should be used--it

	       contains no iodine (which can cause darkening) or

	       anti-caking ingredients (sodium silicate or

	       tricalcium phosphate) (which cause cloudiness of   

	       the brine).  

	  2.   Salt inhibits certain kinds of microorganisms and

	       in fermented pickle products, it is required to

	       prevent growth of spoilage and pathogenic

	       microorganisms.  Salt also draws water out of   

	       the cells making the pickled product more firm. 

	       Too much salt will cause shriveling.

	  3.   Do not use "sour salt"--it is citric acid and does

	       not have the same inhibitory effect on microbes.

	  4.   Do not use reduced-sodium salt in fermented pickle

	       recipes.  Reduced sodium pickles can be made using

	       quick pickle recipes given in the USDA Canning

	       Guidelines.  Fresh pack pickles, acidified with

	       vinegar can be prepared with little salt but the

	       flavor and texture will be affected.  

	  5.   Salt concentration in brined, fermented products

	       must not be reduced for safety.  Do not try to

	       make sauerkraut or fermented pickles by cutting

	       down on the salt.

 

     D.  Sugar

	       Either white or brown granulated sugar can be

	       used.

 

     E.  Spices

	  1.   Use fresh, whole spices in cheesecloth bag.

	  2.   Powdered spices cause darkening and clouding.

 

     F.  Hard Water

	  1.   Hard water minerals may interfere with acid

	       formation and curing in fermented pickles.  In

	       addition, hard water may have a pH of 8.0 or

	       higher.

	  2.   Softening hard water: boil water for 15 minutes

	       then allow to stand for 24 hours.  Skim off any

	       scum that appears.  Pour out of container so

	       sediment is not disturbed.

 

     G.  "Crisping Agents"

 

	  These products are not recommended as they may result

	  in a product with a pH which is unsafe.

 

	  1.   Lime (calcium hydroxide) which is sold as

	       "slakelime", "hydrated lime", "builders lime", or

	       "household lime".  When called for in a recipe, it

	       is added to the brine before pickles are soaked.  

	       When used, lime is added for 12-24 hours of

	       soaking.  It must be removed from pickles by

	       soaking (1 hour) and rinsing three times in fresh

	       water in order to make the pickles safe.  The

	       component of calcium hydroxide which firms up the

	       pickles is the calcium--it cross-links the pectins

	       making them insoluble.

 

	       DO NOT USE:  agricultural lime, burnt lime, quick

	       lime--these are not food grade products and are

	       unsafe.

 

	  2.   Alum (aluminum and potassium sulfates):  Use no

	       more than 1/4 tsp of alum per quart of pickling

	       solution.  Excess will cause bitterness.  Alum may

	       be safely used--it does not improve the firmness

	       of quick-process pickles.

 

	  3.   Grape leaves: contain substances which inhibit

	       enzymes that make pickles soft.  Blossom removal

	       takes care of this problem.

 

	  4.   Hot process: pickle firmness may be improved by

	       processing the pickles for 30 minutes in water

	       maintained at 180 F.  Water must not fall below

	       180 F--prevents spoilage (pasteurization). 



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                     

EHE-696

---- 



D.1.2  [What is the process for making dill pickles?]



You have two options, depending on time, tastebuds, and ethnic

heritage.  First option is brine curing, where you scrub small

size whole pickling cukes clean; dissolve pickling salt into hot 

or boiling water to make a brine; pack cukes, spices, and dill

seed heads in a very clean crock; pour brine over the cukes; 

weight everything down with a clean plate; place crock in a cool,

dark place; skim yeast scum as it forms for several weeks, adding

salt brine as needed.  [Check out the Tips 'N Tricks section for

a tip to make this job easier.]  When done, you either refrigerate 

or pack your dill pickles into canning jars, waterbath process.  

BTW, don't even think of taking a vacation during this procedure; 

uncontrolled pickle crocks are the most disgusting things in food 

preservation.  



The second option is to make quick dill pickles by packing vegetable 

spears/chunks tightly in sterilized jars with dill seed heads, then 

heat a vinegar, water, salt, sugar, spice brine, then pour the solution 

into the packed jars.  Seal, then waterbath process.



Check out some of the cookbooks cited in the back of this FAQ for 

recipes, and look at a couple of recipes at the back of this section.

I have not tried any of these, YMMV.





D.1.3  [What makes pickles kosher?] 



Check out the Real New York Pickle recipe for one poster's opinion.                        

Also tells you what half and full sours are...





2. GENERAL EQUIPMENT QUESTIONS

 

D.2.1  [What does it take to make pickles?  Do you need special 

equipment?]



The most specialized piece of equipment that you'll need is a crock,

which is just a large, non-reactive, smooth container.  You need a

big container, because you might as well do a lot of pickles rather

than just a few; you need a non-reactive one (see below) because

you will be working with salts and vinegar, and you don't want metals

in your pickles.  You also want a smooth container, because a lot

of microbial spoilers will cling to rough edges, making it hard to

clean throughly.



Other things you'll need: waterbath canner, canning jars and lids, 

timer, wooden spoons, heavy plates, cheesecloth.  One of the most

important things for successful pickles is a cool place.  The crock 

shouldn't get above 70 F, otherwise the pickle bacteria/yeast grow

too quickly and spoil the pickles.





D.2.2  [What's a non-reactive container?]



Non-reactive things: ceramic, glass, stoneware, food-grade plastic, 

	wood, porcelain

Reactive: copper, zinc, cast iron, brass, aluminum, carbon steel,

	or galvanized anything



	   

3. TROUBLESHOOTING

		 

D.3.1  [I followed this pickle recipe, but they don't look like 

they do in the store.  What happened?   Can I still eat them?]

----

PICKLE AND PICKLE PRODUCT PROBLEMS



   Making home-made pickles is a time consuming and expensive

operation.  There are a variety of different steps along the road

from cucumbers to sweet Gherkins, so there are a number of places

where the process can break down.  Pickle problems can usually be

traced to the method by which the pickles, brine or syrup are

prepared:

 

   a.     Weather and growing conditions (quality of your

	  vegetables).

   b.     Kind of salt used (canning or pickling vs iodized table

	  salt).

   c.     Vinegar (5% acetic acid, or 50 grain).

   d.     Temperature of storage conditions (fermentation).

   e.     Pickling method (fermented, quick-pack).

   f.     Time lapse between gathering and pickling the

	  vegetables.

 

1.   White scum appears during fermentation--the scum is a layer

     of yeast and/or mold:    Safe

 

   A.     Vegetables are not submerged in brine.

   B.     Pickling container is not sealed.

 

2.   Pickles or sauerkraut is soft or slippery:    Unsafe

 

   A.     Brine is too weak (less than 10-12% salt)--allows

	  growth of organisms which cause texture softening and

	    sliminess.

   B.     Vinegar is too weak (less than 5% acetic acid)--allows

	  growth organisms which cause texture softening and

	  sliminess.

   C.     Temperature during brining was too high (over 75 F).

   D.     Too little brine--all cucumbers must be immersed.

   E.     Salt is unevenly distributed on cabbage.

   F.     Air pockets due to improper "packing" of cabbage allow

	  for growth undesirable microorganisms.

   G.     Failure to remove scum daily on surface of brine.

   H.     Failure to remove the cucumber blossoms--enzymes from

	  the blossom will cause softening.

 

3.   Pickles are hollow:    Safe

 

   A.     Improper curing: weak brine, pickles uncovered during

	  curing, curing stopped short of full fermentation.

   B.     Too much time lapse between gathering and brining (ie.

	  more than 24 hours).

   C.     Cucumbers have grown in an "abnormal" way.

   D.     Temperature too high during fermentation.

 

4.   Shriveled pickles--caused by excessive loss of water from

     the cucumbers:    Safe

 

   A.     Curing brine is too strong (more than 12% salt, vinegar

	  more than 6% acetic acid).

   B.     Too much time lapse between gathering and brining (ie.

	  more than 24 hours)-- cucumbers are dehydrated.

   C.     Pickling solution which is too "heavy", or contains too

	  much sugar.

   

5.   Pickles or sauerkraut is dark or discolored:  Color

     development due to iron is safe to some extent but not with

     other metals.

   

   A.     Using hard water for pickling solution--minerals in the

	  water react with pigments in the cucumbers.  Iron in

	  the water is the worst offender.

   B.     Use of brass, iron, copper or zinc utensils during

	  pickle making--they contribute metal ions which react

	  with cucumbers to form dark pigments.

   C.     Use of ground spices will darken pickles.

   D.     Whole spices were left in the pickles after packing.

   E.     Vegetables (cabbage) is unevenly salted.

   F.     Curing temperature is too high.

   G.     Vegetables are making contact with the air--pigments

	  oxidize.

   H.     Use of cider vinegar with light colored vegetables.

   I.     Use of brown sugar with light colored vegetables.

 

6.   Sauerkraut turns pink:    Unsafe

 

   A.     Too much salt (over 2.25%) = yeast growth on surface.  

   B.     Uneven distribution of salt = yeast growth on surface.

   C.     Kraut is improperly covered or weighted during

	  fermentation = yeast growth on surface.

 

7.   Moldy pickles or sauerkraut during fermentation:    Unsafe

 

   A.     Fermentation temperature is too high.

   B.     Insufficient lactic acid production (too much salt).

   C.     Failure to keep cloth on top of kraut clean during

	  fermentation (may need to be replaced after skimming).

 

8.   Pickles are strong or bitter tasting:    Safe

 

   A.     Used too much spice.

   B.     Spices cooked too long in the vinegar.

   C.     Vinegar is too strong (more than 6% acetic acid).

   D.     If pickles are too acid increase the sugar, do not

	  decrease the acid.

   E.     Use of "old" or overmature cucumbers with tough, bitter

	  skins.

 

9.   White sediment occurs in the jars:    Small amount of

     sediment normal. If pickles are soft and slippery---Unsafe.

 

   A.     Yeasts grow on the pickle surface then settle to the

	  bottom--they are harmless, but can be prevented by

	  water bath processing filled jars.

   B.     Use of table salt instead of pickling salt--it contains

	  anti-caking ingredients which settle out.

   C.     Poor temperature control.

 

10.  Pickling liquid in the jars is cloudy:    Unsafe

 

   A.     Pickles are spoiled--discard.

   B.     Hard water minerals may cause clouding.

   C.     Use of table salt instead of pickling salt--it contains

	  anti-caking ingredients which cause clouding.

   D.     Use of unstrained brine (from fermentation) for

	  pickling liquid may cause clouding.

 

11.  Pickles or sauerkraut "spoil":    Unsafe

 

   A.     Use of unsterilized jars.

   B.     Use of ingredients which have lost their strength

	  (vinegar).

   C.     Inaccurate measuring of ingredients.

 

12.  Pickles are "dull" or "faded" in color:    Safe 

 

   A.     Use of over-ripe or yellow cucumbers.

   B.     Use of fruits with pale color.

   C.     Overprocessing of beet pickles--pigments are damaged.

   D.     Pickles exposed to excessive light.



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                   

EHE-695

----



4. Collection of pickle recipes.  Some typical, some odd, most 

ethnic.  YMMV, email the contributor for details.



From: Wolfgang <capuano@deakin.edu.au>  

RECIPE : Salt-Pickle Vegies 



	I should have submitted this to the FAQ, but I never got

around to it. I like these pickles because I don't really like

vinegar. Balsamic is fine, but pure white commercial stuff is

foul (on my tastebuds). This recipe is the way pickle is made

in Transylvania (spelling?). It was given to me by a non net

person.  You will need :

	Salt

	Water

	Toasted Rye Bread

	Jars that withstand pressure (I use Pasta Sauce jars)

	Vegies : (can include)

	      - Gherkin Cucumbers (whole)

	      - Cabbage, sliced.

	      - Carrot (finely sliced)

	      - Raw Green Beans

	      - Cauliflower

	      - Garlic

	      - Sunchokes

	      - DILL, DILL, DILL and more DILL!!!!! (A must)

	Spices : (can include)

	      - Peppercorn (whole)

	      - Coriander (whole)

	      - Commercial Pickling Spice 

	

Directions :

	For every liter of water, add 40 grams of salt. Boil water

and let cool (with lid on). Wash and dry jars. Prepare the vegetables.

Place vegies in jar, tightly packed, and sprinkled with spices. Pour

salt water over and place a small piece of toasted rye bread on top

of vegies. Cap, and leave in a warm, dark place. You might notice

bubbles forming and a thick white sediment. This is caused by the

yeast fermentation that occurs in the jar. There are a few principles

that give this sort of pickle a long shelf life.

	1.) No oxygen. Yes, its starts of with oxygen in the headspace,

	    etc, but the yeast fermentation uses that oxygen up.

	    Remember, oxygen causes oxidation, which spoils the pickle.

	2.) Salt. It stops many organisms growing, and keeps the

	    vegetables fantastically crisp, and full of flavour.

	3.) High Pressure. The yeast converts vegetable sugars into

	    gas, this gas increases the atmospheric pressure, like

	    a carbonated beverage. Not many organisms like high

	    atmospheric pressures.

	In 3 weeks, you can try your pickle. It will last much 

longer if you can put a few away. Taste your gherkin first, it

will taste like a gherkin you have never had before. The carrot

actually tastes like carrot, not a vinegar sandwich. Let me know

what you think.



[A real New York deli Pickle?]



from Kurt Rieder <krieder@buffnet.net>



A good deli pickle (Kosher dill to some) is made without vinegar.

The process is a lactic acid producing fermentation.

You need a crock or wide mouth container, a board or plate, and 

a weight... like maybe a rock.

Scrub the cukes and put them in the crock.



For a 5 gal crock layer the following among the cukes: 3 1/3 oz

sugar, 3/4 lb fresh dill, 3/4 oz allspice, 3/8 oz mustard seed,

3/8 oz black pepper corns, 1/8 oz bay leaf, 1 head garlic...

broken into cloves.  



Put the board on top and the rock on top of the board.  Full the

crock with 8% cool salt brine.  An 8% brine will contain 3/4 lb

salt per gallon brine.  Store at 60 - 70 deg F.  That's cooler 

than ambient this time of year in most places.  Consider the 

basement or some other cool place.  Every few days use a paper 

towel or cloth to clean any scum from the surface.  Sample a 

pickle when you have the urge... after a few days.   At first they 

will be half sours.  A bit longer, 2-3 weeks, and they will become 

full sours.  



Both are often sold in the deli.  After they are done, lower the 

temperature if you can but don't allow to freeze. Most pickles, 

even sweet gerkins, that you buy in the store are made this way.  

They keep the brine and recover lactic acid from it.  The brined 

cukes are bottled and covered with cheaper vinegar... and sugar, 

if sweet ones are wanted.  This is why a deli pickle has it over 

all others.



  

[Kimchee]

from: Nicole Okun <ariadne@mindlink.bc.ca>



Herewith, a kimchee recipe:

Half a head of Chinese cabbage

1 large daikon

3 Tbsps salt

Shred the cabbage and daikon.  Place the shredded veggies in a large bowl

and mix in the salt with your hands.  Cover with cold water.  Cover the

bowl with a towel, and let it sit overnight.



In another bowl, mix together

1" ginger root, minced

5 cloves garlic, minced

dried hot pepper, crumbled, to taste

Take the cabbage and daikon out of the brine with a slotted spoon or one of

those wire Chinese things, and mix together with the spices.  Put the

kimchee in a large jar or bowl (I use a gallon glass jar that gets about

half-filled by this) and pour enough of the brine over to cover by about 2

inches.  Cover with a cloth (I just set the lid of the jar on it without

screwing it closed at all) and let the kimchee mature for about a week.

Start tasting it after four days.  When you like the taste, transfer to

smaller jars and refrigerate.



[Zucchini relish--10 cups of grated zucchini condensed to 6-8 pints!]



From: calhoun@gorge.net (Dave Calhoun)

Subject: Zucchini Relish



About 6 months ago there was a great discussion about food made from

zucchini and I promised to post my grandmothers zucchini relish recipe.

Here it finally is. I love it and hope you do also.



Ingredients:

10 cups ground zucchini

4 cups ground onions

5 tablespoons pure granulated salt

2 1/4 cups white vinegar

4 1/2 cups sugar

1 tablespoon each:

	    Nutmeg, dry mustard, turmeric & cornstarch

1/2 teaspoon pepper

2 teaspoons celery salt

1 each of sweet green & red peppers, chopped fine



Instructions:

put first 3 ingredients in large bowl and mix well. Let stand overnight.

Drain and rinse in cold water; drain again & put in large kettle with

remaining ingredients. Bring to boil & simmer, uncovered, stirring

occasionally for 30 minutes or until desired consistency. Pour into 6 or 8

hot sterilized pint jars leaving 1/2 inch headspace & seal. Process 15

minutes in boiling water bath.



There you have it straight from my grandma. I love this stuff and a burger

just isn't right without it. Let me know if you try it and like it.



--------------------------------------------------------------------

(end of part 2)



========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, version 2.3, part 3
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:27:11 -0500

Part 3 of 6 

Version 2.3 

Curing/Smoking meats and vegetables, Root cellaring, 

Potting, Distilling, Dairy products

--------------------------------------------------------------------



E.  CURING WITH SALT, SUGAR, OR LYE



1. [What do I *really* need to know about curing foods, and what 

makes this different from pickling?]



Sometimes the difference between pickling and curing is semantic,

but generally curing is salting, etc, without the second acid

step.  Again, by adding the salt or sugar, you dehydrate the

food sufficiently to stop microbial growth.  Examples of salt

curing: salt pork, olives, anchovies, herring, lox;  sugar curing: 

crystallized flowers, syrups, fruit "cheeses", Virginia ham.  Lye 

(NaOH) treated foods include olives, hominy, lutefisk--perhaps lye 

changes the food sufficiently so that no self-respecting spoiler 

would grow on it (grin).



F. SMOKING



1. [What do I *really* need to know about smoking food?]



Smoking food in order to preserve it is a bit different than 

smoking food on the barbeque.  Generally, the meat or fish to 

be smoked is salt-cured, which preserves the tissue throughout,

then is smoked either for flavor, or to preserve the surface

of the meat.  Other items can be smoked to preserve them and 

concentrate their flavors, e.g smoked hot peppers.  Smoking 

provides the flavor, but dehydration preserves the pepper.  If you

are smoking or curing meat, you need to be concerned the health

of the animal (i.e. trichnae).



1. MEAT CURING AND SMOKING

 

Compliments of Richard Thead <rthead@rtd.com>

(C) Copyright 1995 Richard Thead.  All rights reserved.



--N.B. This is *not* the most current edition of the meat curing/

smoking FAQ.  The most recent versions can be downloaded by 

anonymous ftp at ftp.rtd.com.  Get /pub/rthead/msfaq.txt.  It

is also on the Web, link at URL http://www.rtd.com/~rthead/msfaq.

html.  I put this in simply to give the reader an idea of what

the FAQ contains.-- 



----------------- I. Curing -------------

 

[Why is meat cured?]

 

  For a couple of reasons.  One is safety.  When meat is cold smoked

its temperature often stays in the danger zone for several hours or

days.  Many environmental factors of this treatment are such that

the growth of dangerous bacteria is greatly accelerated.   The

curing of the meat inhibits this growth.

 

  The other reason is traditional preparation.  There are many curing

techniques that were developed in the days before refrigeration

that are continued today for traditional reasons.  A good example is

corned beef.

 

     Oldtime butcher shops closed every weekend.  Ice, the

     only refrigerant available, could not dependably hold

     fresh meat for two days.  To keep unsold meat from

     going to waste, the butcher soaked the meat in a strong

     brine or covered it with coarse salt to trigger osmosis.

     The grains of salt were called "corn" in England, and the

     name "corned beef" stuck with the product. [1]

 

[What is osmosis?]

 

  Osmosis is the movement of water across a membrane from weak solutions

toward strong solutions. [1]

 

[What is meant by "the danger zone"?]

 

  The "danger zone" is the temperature range between 40 and 140

degrees F. When uncured meat remains in this range for more than 2 hours

the growth of dangerous bacteria increases to a dangerous level.

 

[What other factors affect the growth of bacteria?]

 

  When meat is smoked, the environment is robbed of most if its oxygen.

If this is combined with temperatures between 40 and 140F, the growth

of the bacteria that causes botulism is increased.

 

[What is botulism?]

 

  Botulism is an intoxication of the bacteria clostridium botulinum.

This bacteria is anaerobic meaning that it requires an environment 

relatively free of oxygen to multiply.  It also requires a moist 

environment and temperatures between 40 and 140F. The symptoms of 

botulism are sore throat, vomiting, blurred vision, cramps, diarrhea, 

difficulty breathing, and central nervous system damage (including 

paralysis).  Symptoms usually occur within 12 to 36 hours. The fatality 

rate is up to 70%.  [2]

 

[What are the commonly used curing compounds?]

 

  Salt, sugar, sodium nitrite and sodium nitrate.  Salt and sugar both

cure meat by osmosis.  In addition to drawing the water from the food, 

they dehydrate and kill the bacteria that make food spoil.  In general,

though, use of the word "cure" refers to processing the meat with either

sodium nitrite or sodium nitrate.

 

  Sodium nitrite and sodium nitrate are the basis for two commercially 

used products: Prague powders #1 and #2.  Prague powder #1 is a mixture

of 1 part sodium nitrite and 16 parts salt.  The chemicals are combined 

and crystallized to assure even distribution.  Even though diluted, only

4 ounces of Prague powder #1 is required to cure 100 lbs of meat.  A

more typical measurement for home use is 1 tsp per 5 lbs of meat. 

Prague powder #2 is a mixture of 1 part sodium nitrite, .64 parts sodium

nitrate and 16 parts salt.  It is primarily used in dry-curing.

 

  One other commonly available curing product is Morton's Tender Quick. 

It is a mixture of salt, sodium nitrite, sodium nitrate and sugar.  Ask 

your butcher or grocer to stock it for you.

 

[Where can these compounds be obtained?]

 

  If you are chummy with a local butcher who does curing, maybe (s)he

will sell you a small quantity.  Otherwise, the Sausage Maker offers all

items mentioned here and elsewhere in this FAQ mail order.  See the 

books section for a phone number where you can obtain a catalog.

 

[What is spray pumping?]

 

  It is the process of injecting the meat with cure using a special 

purpose needle.

 

[What's trichinosis?]

  It is an infestation of trichinae.  The parasites invade the voluntary

muscles causing severe pain and edema.  It can be avoided by ensuring

that cooked pork reaches an internal temperature of 150 degrees F.

 

[If my cured pork doesn't reach a safe temperature, what about 

trichinosis?]

 

 Trichinae can also be killed by freezing the pork according to the 

following chart:

 

       Temperature           Grp1-days      Grp2-days

       -----------           ---------      ---------

	 5 deg F                20             30

       -10 deg F                10             20

       -20 deg F                 6             12

 

  Group 1 comprises product in separate pieces not exceeding 6" in

  thickness or arranged on separate racks with the layers not

  exceeding 6" in depth.

 

  Group 2 comprises product in pieces, layers or within containers

  the thickness of which exceeds 6" but not 27".  [3]

 

[What about dry-curing sausages and meats?]

 

  I'll leave this topic open for someone with real experience.  The dry 

climate in Tucson makes it difficult to maintain the ideal 70% relative 

humidity required for dry-curing so I've never even tried.

 

-------------- II. Smoking -------------

 

[What is the difference between smoke cooking and curing?]

 

  Pretty simple; Smoke cooking is done at higher temperatures in order 

to cook the meat.  Smoke curing is really just smoking cured meat or 

sausage.

 

[What are the proper temperatures for smoke cooking meat?]

 

  I prefer to keep the temperature around 220F.  This means the 

temperature *at* the meat.  I use a large log burning smoking pit with 

an offset firebox so it's easy to maintain this.  In an upright water 

smoker you will have trouble keeping the temperature this low, since the

heat builds up at the top where the meat is.  You can achieve decent 

results with a water smoker, but the cooking time will be shorter and 

the depth of smoke penetration will be less.  My briskets and pork 

shoulders smoke for 20-24 hours; pork ribs and loin roasts take less 

time.

 

[How important is temperature control during smoke curing?]

 

  Very.  If you are smoking sausages, excess heat will melt the fat out 

and leave the final product dry and crumbly.  This I know from 

experience.  Here, we're talking about temperatures around 140F, 

although it varies from recipe to recipe.  This is very difficult to 

maintain in a wood burning smoker.  Mine has a slow smoking section 

farthest away from the fire.  With experience, I've learned to control 

the temperature in this section without overdamping the air inlet.  Some

other meats, like bacon and ham, are a little more tolerant of higher 

heat, but it can affect the quality of the final product.

 

  The best solution is a thermostat controlled gas or electric slow 

smoker like those sold by the Sausage Maker (see sources).  These are 

not good general purpose smokers, in my opinion.  I just don't think 

they do nearly as well as a log burning pit for smoke cooking.

 

  Unfortunately for the many water smoker owners, they just won't do for

slow smoking--don't even bother trying.

 

[Is closing down the air inlet dampers a good way to keep the 

temperature down?]

 

  If you keep the temperature low by closing down the inlet dampers, the

smoke gets thick and sooty and produces an unattractive and bitter 

coating on the surface of the meat.  I prefer to keep the fire burning 

more freely and control the temperature by providing some draft between 

the fire and the meat.

 

[What are the various woods used for smoking?]

 

     Alder

     The traditional wood for smoking salmon in the Pacific

     Northwest, alder also works well with other fish.  It has a

     light delicate flavor.

 

     Apple and Cherry

     Both woods produce a slightly sweet, fruity smoke that's mild

     enough for chicken or turkey, but capable of flavoring a ham.

 

     Hickory

     Hickory is the king of the woods in the Southern barbeque belt,

     as basic to the region's cooking as cornbread.  The strong,

     hearty taste is perfect for pork shoulder and ribs, but it also

     enhances any read meat or poultry.

 

     Maple

     Mildly smoky and sweet, maple mates well with poultry, ham, and

     vegetables.

 

     Mesquite

     The mystique wood of the past decade, mesquite is also America's

     most misunderstood wood.  It's great for grilling because it

     burns very hot, but below average for barbecuing for the same

     reason.  Also, the smoke taste turns from tangy to bitter over

     an extended cooking time.  Few serious pitmasters use mesquite,

     despite a lot of stories about its prevalence in the Southwest.

 

     Oak

     If hickory is the king of barbecue woods, oak is the queen.

     Assertive but always pleasant, it's the most versatile of

     hardwoods, blending well with a wide range of flavors.  What it

     does to beef is probably against the law in some states.

 

     Pecan

     The choice of many professional chefs, pecan burns cool and

     offers a subtle richness of character.  Some people call it a

     mellow version of hickory. [5]

 

 

[Rick, do you have any politically incorrect views about smoke cooking 

that you enjoy getting flamed about?]

 

  Don't get me started.

 

 --------------III. Specific Foods -------------

 

[Can I make a Smithfield Ham at Home?]

 

  These are unique since the hams come from only peanut-fed hogs.  They 

are worked with cure for 30-45 days.  Then they are smoked for at least 

7 days and left in the smokehouse for another 6 months.  "The Smithfield

ham or a reasonable facsimile is rather difficult to produce unless you 

have a steady supply of peanuts and a huge smokehouse 3-4 stories high."

[3]

 

[How do I make my own bacon at home?]

 

  It is my experience that bacon is the easiest product to produce at 

home and the results are as good as, or better than, the best

commercially produced bacon.

 

  I use Morton Tender Quick and brown sugar.  Rub down a slab of fresh 

bacon (pork belly) with a liberal quantity of the Tender Quick.  You 

can't really use too much but a cup or so should do.  Then follow with a

thorough rub of brown sugar (again, start with a cup or so).  Then place

the meat in heavy plastic and allow to cure for 7 days at 38F.  I use a 

small refrigerator for this.  I run a remote temperature probe inside 

and monitor the temperature, tweaking the thermostat when necessary. 

The temperature is important; too low (below 36F) and the curing action

will cease, too high (above 40F) and the meat will begin to spoil.  I 

also cut the pork belly in two and cure it with the meat surfaces face 

to face and the skin on the outside.  It helps it fit in the fridge and 

improves the curing action.  I then smoke it at 140-150F until the 

internal temperature of the pork reaches 128F (about 8 to 10 hours).  I 

find it best to remove the skin about 3/4 of the way through the smoking

process.  This way the fat is protected but still acquires some color. 

Chill overnight before using.

 

  If you are using Prague Powder #1, mix 2 oz with 1 lb of salt and use 

like the Tender Quick.

 

  Other sugars can be used instead of brown sugar.  Try honey or even 

some maple syrup.

 

[How do I make my own corned beef?]

 

  For best results, use trimmed briskets.

 

  Start with a curing brine.  This recipe comes from [3] and makes 

enough for 25 lbs of meat.

 

  5 quarts ice water (about 38-40F)

  8 oz. salt

  3 oz. Prague Powder #1

  3 oz. powdered dextrose

 

  Spray pump the briskets to about 12-15% of their original weight.

After pumping, the briskets are packed in a vat, and sprinkled with

whole pickling spice.  If more than one brisket is done at a time, pack 

them flesh to flesh with the fat sides out.  Add enough brine to cover 

and allow to cure for 3-4 days at 38-40F.  The meat is then ready to use

(but still requires cooking).

 

[What is pastrami and how do I make my own?]

 

  For best results, use trimmed briskets.

 

  Start with a curing brine.  This recipe comes from [3] and makes 

enough for 25 lbs of meat.

 

  5 quarts ice water (about 38-40F)

  8 oz. salt

  5 oz. Prague Powder #1

  5 oz. powdered dextrose

  1 Tbl garlic juice

 

  Prepare and cure as for corned beef.  After curing, remove from brine 

and rub liberally with cracked black pepper and coriander seeds.  Smoke 

at 140F until the meat is dry and then increase smoker temperature to 

200-220F and hold until internal temperature of meat reaches 170-180F. 

Chill overnight before using.  This meat is fully cooked.

 

[How do I make beef jerky?]

 

  There are a jillion recipes for jerky--take a look in the recipe 

archives.  (you can find an archive at ftp.rtd.com:/pub/rthead/jerky.rcp

--LEB)



I prefer a teriyaki-based marinade (use 1/2 tsp of Prague

Powder #1 or 1 tsp of Tender Quick for safety) with other spices, 

lightly smoked.  My recipe is not for publication, but it's nothing out 

of the ordinary.  Experiment with your own combinations of spices and 

find something you like.

 

-------------- IV. Other Sources (besides this FAQ) -------------

 

BOOKS:

 

 Great Sausage Recipes and Meat Curing (1984).  Rytek Kutas.

Self published.  Can be obtained from the author at The Sausage

Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521.

 

-------------- V. References -------------

 

[1]  Food Science--Osmosis, Rita Sorci Planey, "Fine Cooking",

     Aug/Sep 1994, pp 12,13

 

[2]  The New Professional Chef (1991).  The Culinary Institute of

     America.

 

[3]  Great Sausage Recipes and Meat Curing (1984), Rytek Kutas.

 

[4]  On Food and Cooking (1984), Harold McGee.

 

[5]  Smoke and Spice (1994), Jamison and Jamison.

 

Please direct questions, comments, criticisms, and contributions to:

  Richard Thead

  rthead@rtd.com -or-

  thead@igate1.hac.com

----



2. VEGETABLE/FISH CURING AND SMOKING



E.2.1  [How do I cure olives?]



MMMMmmm.  Nothing I like better than a home cured olive, and they are 

very easy to make.  All that's required is patience, yer olives, a 

rolling pin or a paring knife, and a non-reactive container.



You can cure olives at nearly any stage (really tiny green ones aren't 

worth it).  Green, red ripe, black (or dead) ripe.  You've got several

choices, depending on your curiousity and your fanaticism.



Water curing. (For the most fanatic)

Generally you water cure the big green ones, right before they turn 

red.  You pick the olives, crack each of them with a rolling pin, then 

immerse them completely in cold water, changing the water *each* day 

for at least 25 days.  Stir them up when you think about it.  Immerse 

and change the water, etc, taste one after 25 days.  If they are too

bitter, keep up the regime until they are edible.   



Brine curing. (A little less fanatic)

You usually brine cure olives that are either red-ripe or black-ripe.

The red-ripe olives generally turn a grey green to pink, while the 

black-ripe ones keep their color, becoming a Kalamata-deep purple.

Again, you pick the olives, or you shake the tree over a tarp, and 

collect the olives.  Deeply slit each one using a sharp paring knife,

then plunk them into a brine (brine is 1/4 cup canning salt in 1 qt

water).  Weight down the olives, make sure they are fully immersed.

Cover your vat of olives, stir once in awhile, wait one week.  Rinse,

and change the olive brine once/week for at least 3 weeks.  Taste,

if still too bitter, keep changing brine 1/week.  Mine usually take

about 6 weeks.  Scum will form on the top of the vat; its harmless

*if* olives are immersed, but get rid of it when you see it.



Lye curing. (No fanaticism necessary)

You always lye cure green olives.  If you bubble air through the lye

solution, the green olives turn black; the California black olive is

born.  You pick the olives, clean them.  Save a few of your biggest

olives for the top of your vat.  Immerse all those olives in a lye 

solution (2 tablespoons flake lye in 1 qt water) for 12 hours.  

Dispose of lye solution, reimmerse olives again in new lye solution 

for 12 more hours.  Take and cut into some of your largest olives to 

see if the lye penetrated the olive (olive will be soft to the pit, 

easy to cut to the pit, and the flesh will be yellowish green when 

ready).  Soak olives in water for 3 days, changing the water at least 

3-4 times/day.  Taste an olive on the fourth day.  Should taste sweet 

and fatty, with no bitterness, a little like a tiny avocado.  Immerse 

for 1 week in a light brine, about 6 Tbs salt in gallon of water. 



***Lye is nasty, remember to wear rubber gloves, use lemon juice or 

vinegar to neutralize lye burns, and your olive vat shouldn't be

plastic.***



Can also make marinades for your cured olives, good flavors/herbs to 

use in various combinations are: garlic, bay leaf, oregano, thyme, 

dried chiles, fennel seed, peppercorns, coriander seed, orange peel, 

lemon peel, lemon slices, cumin seed.

--



E.2.2  [A friend of mine is looking for the recipe for "preserved 

eggs" or "1,000 year old eggs". Jim Kofler <jkofler@mayo.edu>]



from Katherine <pepersb@cuug.ab.ca>, rec.food.cooking

  I just got a new Chinese cookbook - "The Chinese Gourmet" by 

William Mark.  It has a detailed descripion of "Hundred-Year-Old Eggs", 

though not an actual recipe.  I'll pass on what it says, in case it 

may be of use/interest.

 

  "Rather than being dug up from an ancient tomb, as the name might

suggest, '100-year-old eggs', or as some call them '1000-year-eggs,'

are actually preserved for only 100 days at most.  Fresh duck eggs

are mixed with various preservative compounds that permeate the shell

and alter the consistency of the egg.

 

   There are two main methods for preserving eggs in China:  P'i tan

are coated with an alkaline mud and then covered in ash, rice husks,

or tea leaves, before storing in large crocks for 100 days.  The yolk

becomes creamy and very pungently flavored, the white turns an amber-

gray color and coagulates into a firm, gelatin-like consistency.

 

   They are shelled and the egg sliced to serve as an hors d'oeuvre 

with slivers of preserved ginger and a vinegar dip.

 

   Hom tan are preserved in brine and saltpeter, or a mixture of finely

ground charcoal and brine.  The yolk hardens to a firm, grainy texture

and acquires a pleasing salty taste.  These must be cooked before they

are ready to eat, as a snack with a splash of sesame oil and vinegar

and a sliver of ginger, or to add, sliced, to congee.  The yolks are

an ingredient in the fillings of many sweet pastries.

  

   Hundred-year-old eggs are valued not only for their taste, but also

for their medicinal value.  The preservation process raises their

alkalinity, making them a good antidote for ulcers and other conditions

caused by hyper-acidity.

 

   They are also considered a cure for hangovers."

--



E.2.3  [After some discussion on posole (aka, hominy) on the Chile-Heads

list, someone in France asked how you make hominy, since it isn't really 

available there. <mikeb@radonc.ucdmc.ucdavis.edu>]



from Justin M. Sanders <jsanders@orph01.phy.ornl.gov>, the Chile-Heads   

list...

Traditionally not lime, but *lye*.  Here is a recipe paraphrased from a

delightful recipe book called "Seems Like I Done It This A-way", by

Cleo S. Bryan. (Mrs. Bryan was an Extension Home Economist in

Oklahoma, and many of her recipes are traditional Native American

recipes).

 

			  Hominy

2 qts. dry shelled corn (white or yellow)

8 qts. water

2 oz. lye

 

Boil the above 3 ingredients 30 minutes.  Remove from heat and let

stand 20 minutes.  Rinse in cold water until all the skins and the

"eyes" on the corn are loose.  Return to heat, cover with water, bring

to boil for 5 minutes.  Pour off the water, and repeat 2 more times

(for a total of 3 five-minute boilings with fresh water).  Cover again

with water and cook 30 minutes and can.  Process in a pressure cooker

at 10 lbs. pressure for 70 minutes for quarts, or for 60 mins. for

pints.



Apparently, if you don't wish to can the hominy, you can eat it after

the 30 minute cooking period.



In more traditional recipes, the lye was obtained by straining water

through hardwood ashes-- or by boiling the ashes along with the corn.

--



E.2.4  [How do I smoke chiles?]



Some recipes and techniques are available at the chile heads www

site.  Check the Other Sources List for the URL.



from Garry Howard, <garhow@hpubmaa.esr.hp.com>, taken from the 

chile-heads list..



Americans who love the smoky taste and fiery bite of chipotles have

recently been hit with high prices and a scarcity of product.  With 

prices for these smoked jalapenos reaching $15 a pound wholesale, 

home growers yearn to smoke their own.  But the Mexicans have been 

fairly secretive about their techniques, and none of the books on 

chiles describe home smoking.  After a trip to Delicos Mexico, I 

think I have solved this mystery -- but the process takes some 

dedication.  First, let's look at how the Mexicans do it.



They use a large pit with a rack to smoke-dry the jalepenos.  The pit

containing the source of heat is underground, with a tunnel leading to 

the rack.  The pods are placed on top of the rack where drafts of air 

pull the smoke up and over the pods.  The jalapenos can be whole pods 

or pods without seeds. The latter are more expensive and are called 

"capones", or castrated ones.



It is possible to make chipotle in the back yard with a meat smoker or

Weber-type barbecue with a lid. The grill should be washed to remove any

meat particles because any odor in the barbecue will give the chile an

undesirable flavor.  Ideally, the smoker or barbecue should be new and

dedicated only to smoking chiles.



The quality of homemade chipotle will depend on the maturity and quality

of the pods, the moisture in the pods, the temperature of the smoke drying

the pods, and the amount of time the peppers are exposed to the smoke and

heat.  The aroma of wood smoke will flavor the jalapenos, so carefully

choose what is burned.  Branches from fruit trees, or other hardwoods such

as hickory, oak, and pecan, work superbly.  Pecan is used extensively in

parts of Mexico and in southern New Mexico to flavor chipotle.  Do not be

afraid to experiment with different woods.



The difference between the fresh weight of the fruits and the finished

product is about ten to one, so it takes ten pounds of fresh jalapenos to

produce approximately one pound of chipotles.  A pound of chipotles goes a

long way, as a single pod is usually enough to flavor a dish.



First, wash all the pods and discard any that have insect damage, bruises,

or are soft.  Remove the stems from the pods before placing the peppers in

a single layer on the grill rack.  Start two small fires on each side of

the grill with charcoal briquets.  Keep the fires small and never directly

expose the pods to the fire so they won't dry unevenly or burn.  The

intention is to dry the pods slowly while flavoring them with smoke.  Soak

the wood in water before placing it on the coals so the wood will burn

slower and create more smoke.  The barbecue vents should be opened only

partially to allow a small amount of air to enter the barbecue, thus

preventing the fires from burning too fast and creating too much heat.



Check the pods and the fires hourly and move the pods around, always

keeping them away from the fires.  It may take up to forty-eight hours to

dry the pods completely.  The pods will be hard, light in weight, and brown

in color when dried.  If necessary, let the fires burn through the night.

After the pods have dried, remove them from the grill and let them cool.

To preserve their flavor, place them in a zip-lock bag.  It is best to

store them in a cool and dry location.  If humidity is kept out of the

bags, the chipotles will last for twelve to twenty-four months.



Buen apetito!



NOTES : From the article: The Chipotle, Mystery -- Solved at Last!

       by: Dr. Paul W. Bosland, Agronomy and Horticulture Department

       New Mexico State University



       Chile Pepper Magazine - October, 1992



       MasterCook formatted by Garry Howard, Cambridge, MA

       garhow@hpubmaa.esr.hp.com





E.2.5  [What do I need to know about smoking a fish?]



from Doug Smart, <doug_smart@hp-corvallis.om.hp.com>... 

This isn't a recipe, but it is good information and does offer 

 something on the strength of the brine:



Pacific Northwest Cooperative Extension publication PNW 238 advises

the following (somewhat paraphrased) for safety in smoking fish:

- Fish must be heated to 160 F internal temp and held there for at 

  least 30 minutes during the smoking process.

- Fish must be brined long enough to absorb adequate salt for 

  preservation. A brine solution containing 1 part salt to 7 parts 

  water by volume for 1 hour will usually suffice. 

- Oily fish such as salmon, steelhead, shad, and smelt take longer 

  to absorb brine, but tend to absorb smoke faster. 

- Fish should be air dried before smoking for better smoke absorption

  and to minimize the chance of spoiling during smoking. 

- It is best to smoke at a low temp for 3-5 hours before elevating 

  to the 160 F cooking temp. This helps eliminate "curd" formation as 

  juices boil out. To avoid spoilage during smoking, the magic 160 F 

  temp should be reached within 6-8 hours.

- Commercial smoked products must meet an FDA requirement of at least

  3 1/2% water phase salt after smoking. Since most home smokers cannot

  make that measurement, refrigeration is essential for safe storage of

  home-smoked fish.

- Use only hardwoods for smoking. Maple, oak, alder, hickory, birch and

  fruit woods are recommended. DO NOT USE WOODS FROM CONIFERS.



[Smoked salmon]



from Brian Bigler <bigler@eskimo.com>...

I recently responded to a thread concerning oily versus non-oily fish by 

listing my recipe for smoked salmon.  I figured it may be of use to others 

on this Usergroup, so I'm posting this to the group.  I hope to hear from 

some of you who have improvements on this, but be advised, this recipe has 

received rave reviews from my colleagues in the salmon business:



First of all, the smoker you use will greatly effect the final product.  

I'm not familiar with all the various brands, but the hobbyist smokers 

that I've seen tend to be small, for the sake of shipping, and not really 

practical for the performance I need.  I like to use cool smoking for 

cheeses, as well as warmer smoking for salmon or trout.  I'll describe my 

ideal smoker at the end of this. [I put a copy of this under equipment 

sources--LEB]



			SMOKED FISH

I use the following for at least two-six pound fish



Brine:

1 gal                   water (at least a gallon, I use a couple)

1/2 lb (at least)       pickling salt 

1/4 lb (at least)       brown sugar 

3-4 tbs                 pickling spice 

2-3 tbs                 paprika



Put the water on to boil, adding the entire 1/2 lb of salt, stir until 

salt is dissolved.  Add sugar and stir.  Add the pickling spice and 

paprika.  You may not be able to get the sugar to dissolve, but if you 

can, add more salt. 

 

Irrespective of the amount of water, you want to achieve a super-

saturated saline solution with the salt and sugar.  The mixture will 

be super-saturated when you have salt granules on the bottom of the 

pot at a boil.  Speaking to details, the sugar is absorbed by the meat 

much slower than the salt.  I've used half salt/half sugar mixtures 

with great success, but the amount I recommend here will allow you to 

reach the point of super-saturation and keep the salt content down.



Boil the mixture (covered) for five or so minutes, and either set it 

aside to cool, or put it in a sink of cold water (change the sink 

water several times as it gets hot).  



I cut my fish in fillets and then in pieces about two to three inches 

wide.  Brine the pieces for 3.5 to 5.0 minutes, depending upon thickness.  

Timing is important, don't brine longer than 5 minutes, no matter the 

thickness of the meat.  This brine time imparts salt/sugar/pickling 

spice flavors to the outer tissues, that then diffuse through the meat 

as it dries.  I've tried the products of people who leave the meat in 

brine for so long all you taste is salt.  Don't make that mistake, too 

little salt is MUCH better than too much.



Take the pieces from the brine and place on a paper towel-covered board.  

Allow to dry at least until a pelicle (hard outer surface) has formed.  

This could take up to two days if the weather is wet, alot less if you 

put it in the sunshine.  I like to dry mine for a long time to attain a 

chewy texture, but you at least want the excess moisture to evaporate off.  



Smoke the pieces, skin side up, alternating the ones on the lower racks 

with those on the upper racks between chip loads.



If your smoker is warm, the paprika will cause the meat to darken 

without your having to smoke the heck out of it.  Too many hobbyists 

impart a creosote flavor to their meat in the attempt to make it LOOK 

like it's smoked.  Paprika is a great way to make it look really well-

smoked without having to leave it in too long.  If your smoker is cool, 

the cooking will turn it dark.



Remove the pieces to a cookie sheet and place in an oven that has been 

heated to 350 degrees.  Put the cookie sheets in the oven, close the 

door, and turn off the oven.  Leave the smoked meat in the oven for 

about 15-20 minutes, or until you can see that it's cooked.



I vacume pack mine, one to three pieces at a time, right out of the oven 

while it's still hot.  At the least, use Freezer Bags to store your fish.  

I've had success with Freezer bags by closing the ziplock to one end and 

sucking out the air to mimic the vacume sealer.  Vacume packing assures 

that the salt/sugar/pickling spice flavors will be difused through the meat. 

 

I hate to have to freeze mine, but I do anyway out of necessity.  My vacume 

packages will stay fresh if I referigerate, but freezing makes certain.





E.2.6  [Lox, Nova Lox, and Gravlax]



1. from Ray Goddard <srayg@iconz.co.nz>: 

Gravlaks(Norway)- buried or grave fish, for a modern version:-

Take a 6-7 lb salmon, 1 tablespoon brandy, 3/4 oz sugar, 1 1/2 oz salt, 

pepper, fresh dill.

Clean and wipe out fish (do not wash), fillet, sprinkle with brandy.

Mix sugar, salt and pepper and sprinkle over fish. Put one fillet skin

down on plate, chop dill and spread it over, place other fillet on top 

skin side up. Cover with foil and place board on top and a weight (1lb)

on top of that. Put in cool place 3 - 4 degrees C.  Turn fillets twice 

a day and pour liquid back onto fillets.  Remove weights after two days.

Ready in three to four days. Serve cut in thin slices with more pepper 

and chopped dill, accompany with rye bread and butter.

     

2. from   <> , by way of Leah Smith <>

Lox comes from the German word "lachs," which means salmon, and came

here with German-Jewish immigrants.  Note that true lox is not smoked,

merely brined, although the smoked salmon called Nova is often

incorrectly referred to as lox.  The name Nova comes from Nova Scotia,

which is where that type of cold-smoked salmon first came from.

Old-fashioned Jewish lox is saltier and oilier than Nova.

 

Here's a recipe:

1 - qty of VERY fresh, VERY fatty (with whole skin) salmon

1 - large earthenware crock (or wooden keg)

Kosher Salts (or rock salt)

Qty of clear flavorless oil comparable to the qty of salmon



- Skin the salmon keeping the skin as whole as possible.  

- Cut the salmon meat into thin slices.

- Within the crock, (or keg), lay down a layer of salt to cover evenly.  

- Place one side of the salmon skin scale side up flat onto the salt 

  layer.

- Drizzle the oil lightly over the skin until shiny.

- Lay one salmon slice atop the oiled skin.

- Drizzle the oil lightly over the salmon slice until shiny.

- Layer the salts thinly atop the salmon slice to cover.

- Repeat the layers as above alternating salt, salmon, oil for all 

  remaining slices.

- Before adding the final layer of salts, lay the other side of the 

  skin scale side up atop the oiled salmon.

- Drizzle with oil until shiny.

- Layer salts atop the final layer of skin to cover.

- Cover entire crock (or keg) with multiple layers (3-4) of plastic 

  wrap

- Weigh down the top of the sealed crock (or keg) with heavy stones.

- Store in a cool place 2 weeks prior to usage.

- Eat when ready!~

 

NOTE: This will keep almost indefinitely, however, refrigeration is 

       recommended.



3.from   <>:

CURED SALMON (Gravlacks  - from Norway)

 

6-7 lb. whole salmon

1 1/2 oz. rock salt

3/4 oz. sugar

Pepper

1 bunch fresh dill

 

Carefully clean and bone fish. Do not wash fish, but wipe well. Leave

skin on. You will have 2 half fishes when done.

Mix salt, sugar and pepper to taste.  Scatter over the fish.  Lay dill

over one half and cover with the other half. (You'll have a "sandwich";

dill in the middle, skin on the outside.)

Place on china plate. Cover with foil and put a one pound weight on top.

(Book suggests a board with a heavy can on it.)

 

Leave in a cool place (38-40 degrees F).  Turn fish twice daily, pouring

pressed out liquid back between the fillets.  After 2 days remove weights.

 

Gravlacks will be ready in 3-4 days. Serve sliced thin with more pepper

and dill. (Or bagels and cream cheese!) :-)



BRINED SALMON (Lemrimmad Lax - from Sweden)

 

1 salmon (or thick pieces)

2 oz. kosher salt

2 c. water per pound of fish.

 

Clean and fillet fish as in earlier recipe. Dissolve salt in boiling

water. Allow brine to cool. Put fish in china bowl and pour brine over.

Leave in cool place for 2 days.  Drain and dry fish and serve as above.



-----------------------------------------------------------------



G. POTTING



G.1.1  [What is potting anyway?]



Potting generally involves preserving food (meat, cheese) by 

smothering it in a layer of oil or fat, much like paraffin wax is 

used to seal up a jar of jam or jelly.  This method of preserving 

food is not for amateurs, or for folks who have to watch their fat 

intake.





G.1.2  [How do I render lard?  Which pieces of pork fat are used?]



from Imogen <imkastef@ottawa.net>. 

Hi Jon, nothing simpler than making lard!  The fresh fat from under the 

skin should be passed through a meatgrinder. Your butcher will do this, 

when you have your meat cut. Take small portions and heat them in a 

large, shallow pot. Safety is very important here!



1. Keep a tightfitting lid handy in case the fat catches fire.

2. Use a stainless steel pot, if you have one. They are easiest to 

   clean later.

3. Use a wooden scraper to constantly loosen the fat from the 

   bottom of the pot. Plastic one's are no good as they will melt.

4. Keep a metal laddle and WARM, HEATPROOF jars handy to fill as 

   the lard dissolves.

5. Continously remove liquid lard as it becomes available.

6. Try to push the raw fat under, so it can dissolve versus the rest 

   spitting all over the place, while it starts to roast.

7. When all your fat is crisp and your lard out, remove pot from the 

   hot element immediately.

8. Never try to refill your pot. ALWAYS do one batch at a time!

9. If you want to use the fried fat later, freeze it in small portions. 

   It is very greasy. Little portions go well though in spagetti sauce 

   f. ex.

10.You should either pressure-can your lard or simply freeze it. 



[In answer to pressure canning it, also from Imogen...]

When I pressure-can lard, I use the hot-pack method. The temperature 

of the lard should have at least 170 degrees Fahrenheit, when you seal 

the jars with new lids coming directly from a pot of boiling water. 

Always try to fill the jars as full as possible. You only fill as many 

jars at a time, as your pressure cooker will hold. I use the remainder 

of this batch of lard for freezing. That way, I don't have to reheat it. 



As for time and pressure that I use, 120 mins. at 10 lbs (70 kpa).

The above mentionned informations are based on what I have read in 

several books on the subject of pressure-canning procedures for meat. 

They all seem to agree on these figures.  Nobody expressively mentions 

lard in their recipes though.  Most have recipes for pork cuts of 

various sorts with the addition of either broth or lard.  I want to 

mention, that I, for my part, never sell canned lard, only the freezer 

variety.

 

Besides for cooking purposes it tastes well as breadspread on 

Pumpernickel with cheese or just plain with a dash of salt.



11.Good luck and be careful. This advice comes to you from a porkfarmer!

12.NEVER leave the hot grease on the stove out of your sight!



Hope I didn't sound like a preacher, but over the decades that I have been

doing this, I have seen too much go wrong. Besides some nasty little burns

from spitting grease I have so far always been lucky.





From: mboddy@peg.apc.org

Subject: Re: Help with lard making??? 



No doubt you've been flooded with advice, but I might just as well

have a go. Your request has brought back many pleasant memories.

Rendering lard was the first cooking operation I can remember

doing as a child. Watching the lard on the fuel stove, the bubble

off of the water, and the rise of the cracklings.



The best lard is made from the leaf and kidney fat which is

stripped from inside the carcase. Trimmings left from cutting are

also suitable. You won't get a huge amount from baconers. In

large, older pigs, backfatters, you can also use the excessive fat

on the back.



The fat from the mesentery or caul (round the stomach), and the

fat round the gut (ruffle fat) should be kept separate. The lard

rendered from this is darker in colour than other lard and can

often have an unpleasant odour. Makes good soap.



In any case, do not render the caul. Use pieces of caul to wrap up

sausage meat and suchlike for slow frying or baking--an experience

in itself, and rare these days.



In preparing the best fat for rendering, remove all skin and

traces of muscle meat. Muscle will cause an unpleasant flavour in

the lard, if burned during rendering.



To remove the skin from the back fat, etc., cut the fat into 25 mm

(inch-wide) strips. Lay the strips on a table, skin side down. At

one end of each strip, make a cut in the fat to the skin and pull

the skin between the knife held flat and the table. Then cut the

fat into 25 mm (one inch) cubes, or put it through a coarse mincer

before putting it in the vessel for rendering. We find the mincing

method well worth while. Cutting top quality back-fat from a good

pig into cubes is a bastard.



You can render in a kettle or other vessel over a slow fire, or in

a shallow dish in the oven. We much prefer the slow fire method--

it is more personal and interesting to do. And you can control it.



We often use an electric frypan, so that we can regulate the heat

easily. One frypan doesn't hold much, so we do it in batches, or

borrow a pan or two. If using a stove, set the pan at the back as

the heat gradually rises, then move the pan to the hot-spot. But

watch it!  Overheated lard tastes peculiar and often darkens in

colour.



Always add a little water to prevent burning before the fat melts.

The water will boil off, and when it has boiled off, the lard is

ready.



Bring fat and water up to heat gradually. Stir frequently and skim

off any cracklings (little cooked fragments of this and that) as

they rise to the top. Press out the lard that remains in the

cracklings. Cracklings are delicious, with a dash of salt, and can

also be used in baking.



If you have a frying thermometer, you will find the optimum

temperature to render the lard is about 120 Celsius (about 255

Fahrenheit), but watch carefully and don't push it. The cracklings

will come to the surface, the water will bubble off, any

cracklings left in the lard will sink again. The lard is ready.

Strain the melted lard through clean cheesecloth into jars or

other containers for storage. Cool quickly in order to obtain the

best texture. We like to stir or whip the setting lard gently.

Lard can become grainy as it sets. Stirring or whipping gently

stops this. I also follow my grandmother and put a fresh sage leaf

in each container.



Lard can be stored in the freezer for at least six months and

probably longer without becoming rancid. If you wrap the lard, or

seal the lard in its container so that no air gets to it, it will

keep for a long, long time in the fridge as well.



Do you want uses of lard? It is the baker's friend. Makes

excellent ointments (we used to make calendula). Fries potatoes.

Cooked meat and solid meat sausages can be stored in lard. Melt

lard in pot, put in meat, pour in more lard until meat is sealed

off from air. Melt it again gently to get meat out and make sure

the rest is still sealed off with lard. Much like the confits of

duck and goose, done this way in the goose or duck fat.



Older recipe books, before people became panicky and paranoid

about fat, are full of recipes using lard. The difference between

your own rendered lard (done slowly!) and supermarket lard is

marked. Home-made lard, stirred as it cools, is of a soft, creamy

texture and always used to fill me with wonder.



Other bits from the pig's inside are worth having--spleen,

testicles, kidneys etc. In our time, we have cleaned the guts to

make runners for the sausages, but it's a hell of a job. Any

questions?

-----------------------------------------------------------------



H. DISTILLING



H.1.1  [What is distilling anyway?]



Distilling, in the strictest sense, is eliminating water from a

water/ alcohol solution.  I'd like to put in here other similar

acts, such as preserving herb and fruit flavors in oils, vinegars,

alcohols, cordials, fruits preserved in alcohol, making vinegars 

from wines, making unusual wines, etc.



H.1.2  [How do I make vinegar from wine?]



As the French vintners used to say, God loves to make vinegar...

---------- Forwarded message ----------

Date: Mon, 17 Apr 1995 13:35:18 -0400

From: EWhiteVHP@aol.com

To: london@sunSITE.unc.edu

Subject: FAQ Making Vinegar

 

These directions show how to make vinegar at home using readily available

ingredients and supplies.

------------------

In the late 1800s chemists learned to make acetic acid. Manufacturers added

water to reduce its strength to 5%, colored it and sold it as vinegar.

Imitation vinegar is still manufactured and by law the label must state that

it is diluted acetic acid. Diluted acetic acid is inexpensive and lacks the

vitamins, minerals and esters found in fermented vinegar; its flavor and

aroma are also inferior.

 

It takes good alcohol (wine or beer) to make fermented vinegar. The

hit-or-miss method of making vinegar by allowing sugar and water to ferment

is not wise. The fermentation of sugar to alcohol by wild yeast is followed

by a conversion of the alcohol to acetic acid by wild bacteria. Chances of

failure or undesirable tastes and aromas are high. Control the process by

using great care in cleanliness and introducing chosen yeast and bacteria to

obtain quality vinegar every time.

 

General Directions

Winemaking suppliers list acetobacter as "mother" or vinegar culture. These

cultures convert alcohol to acetic acid (vinegar). Most suppliers sell red

and white wine vinegar cultures. Some sell cider, malt and mead cultures as

well. Any culture may be combined with any type alcohol to produce vinegar.

 

Vinegar should contain at least 5% acid as required for preserving or

pickling. Specialty vinegar contains acid as high as 7%. Beer containing 5.5%

alcohol will yield about 5% acid. Wine containing 11 to 12% alcohol must be

diluted to 5.5 to 7% alcohol before using it to make vinegar.

 

Acid test kits, sold by winemaking suppliers, are used to determine the

acidity of vinegar. Acid tests are easy to perform and instructions come with

the kit.

 

Sanitize

Sanitize utensils and containers that will touch the vinegar by soaking them

for 20 minutes in a solution of 2 tablespoons chlorine laundry bleach to 1

gallon water. Rinse everything well with hot tap water. Hot tap water is

relatively sterile after being held at high temperatures for several hours in

the hot water heating tank.

 

Vinegar Method I

3 measures beer, ale or vinegar stock (5.5 to 7% alcohol)

1 measure vinegar culture with active bacteria

 

Directions

Vinegar leaches molecules from iron and aluminum. Use sanitized glass,

enamel, stainless steel or stoneware containers less than two-thirds full.

Cover the container with a cloth or stopper it with cotton to keep insects

out, while allowing air to freely reach the stock. Store the mixture in a

dark place.

 

Temperatures:

Temperatures between 80 and 85 degrees are ideal. Low or fluctuating

temperatures slow the process. At 75 to 85 degrees F, it will take 6 to 8

weeks for conversion. At 85 to 90 degrees F, it can take 4 to 6 weeks for

conversion. Temperatures over 95 degrees F slow conversion; above 140

degrees F, the bacteria die.

 

An acetic film called "mother" will form. This smooth, leathery, grayish film

becomes quite thick and heavy. It should not be disturbed. It often becomes

heavy enough to fall and is succeeded by another formation. If the mother

falls, remove and discard it. An acid test will indicate when all of the

alcohol is converted to vinegar. Part of the vinegar may be withdrawn and

pasteurized. The remaining unpasteurized vinegar may be used as a culture to

start another batch. Living bacteria are in the liquid. A piece of the mother

is not necessary to start a new batch.

 

Add beer or diluted wine to the culture every 4 to 8 weeks, depending on the

temperature maintained and when most of the alcohol is converted to vinegar.

Adding more alcohol to the culture keeps it alive, prevents spoilage and

increases the quality of vinegar. If unpasteurized vinegar is exposed to

oxygen without alcohol present, bacteria can convert the vinegar to carbon

dioxide and water.

 

Vinegar Method II

2 measures dry wine (11 to 12% alcohol)

1 measure water (boiled 15 minutes and allowed to cool)

1 measure vinegar culture with active bacteria

Follow the directions in Method I. Purchased wine can be used, but some

commercial wines contain sulfites or preservatives that could kill the

vinegar bacteria.

 

Vinegar Method III

(For winemakers only)

Wine containing less than 10% alcohol is subject to spoilage. This formula to

make 7% alcohol is an ideal vinegar stock. Follow good winemaking procedures.

When the fermentation is complete (specific gravity 1.000 or below) this

low-alcohol wine can be converted to vinegar as directed in Method I.

 

1 1/2 pounds weight honey (or any sugar source to obtain a specific gravity

of 1.050)

2 teaspoons yeast nutrient or energizer

4 teaspoons acid blend (7.5 ppt tartaric acid with an acid test kit)

1/4 teaspoon tannin

wine yeast

add water to equal 1 gallon

 

Homemade wine

Dry wine containing 11 to 12% alcohol can be diluted after fermentation

(specific gravity 1.000 or below). It's important that the wine contain no

excess sugar. Excess sugar increases the chance of spoilage and formation of

a 

slime-like substance in the vinegar. The wine does not have to be clear as

this is accomplished when the vinegar ages. At the last racking, do not add

campden tablets or potassium sorbate. Dilute the mead as directed in Method

II and follow the directions in Method I.

 

Preserving vinegar

To preserve vinegar, add 3 campden tablets per gallon of vinegar

or

Heat the vinegar to 155 degrees F and hold the temperature for 30 minutes.

After pasteurizing vinegar add one tablespoon 80-proof vodka to each gallon

and age it. If desired to enhance the bouquet, up to one cup oak or beech

chips may also be added.

Pasteurized or sulphited vinegar can no longer produce more vinegar.

Pasteurizing kills vinegar baceria and prevents the formation of "mother"

which could lead to spoilage. Pasteurized vinegar keeps indefinitely when

tightly capped and stored in a dark place at room temperature. Temperatures

above 160 degrees F cause a loss of acidity, flavor and aroma.

 

Aging vinegar

Vinegar has a strong, sharp bite when first made. It becomes mellow when

aged. The esters formed during aging, like those in wine, develop after a

period of six months or more when stored at a cool, steady temperature (50 to

60 degrees F is ideal). This undisturbed rest also allows suspended solids to

fall, making the vinegar clear and bright. Siphon the clear, aged vinegar off

the deposit of solids into sanitized bottles. Introduce as little oxygen as

possible. Winemaking suppliers sell attractive vinegar bottles. Use corks or

plastic caps to avoid vinegar contact with metal. If corks are used,

the necks of the vinegar bottles should be dipped several times into melted

wax to form an air-tight seal. The quality of vinegar improves for up to two

years and then gradually declines. Fermented vinegar can be sold without the

special permits or licenses required for alcoholic beverages. It costs the

same as a good bottle of wine.

----------------------

This article is taken from "Super Formulas, Arts and Crafts: How to make more

than 360 useful products that contain honey and beeswax" Copyright 1993

Elaine C. White. All rights reserved. ISBN 0-963-7539-7-5. This book is

available by mail. Contact EWhiteVHP@aol.com for more information, or

contact: Valley Hills Press, 1864 Ridgeland Drive, Starkville MS 39759 USA.

In the US telephone 1-800-323-7102; other countries call 601-323-7100.

 



H.1.3  [How do you make flavored vinegars?]



I tend to want to make very powerfully flavored vinegars (you can 

always dilute), so I add a packed cup of herb/chile/fruit to 

2-3 cup of vinegar.  For delicate flavors such as delicate herbs 

and fruit, white wine vinegars, rice wine vinegar, or champagne 

vinegar are unobtrusive.  Rice wine vinegar is probably the cheapest 

of your choices.  For strong flavored herbs, chiles, and berries 

(e.g. blackberries), any vinegar will do.  Combine, let sit for 

at least two weeks, depending how strong you want vinegar, then 

filter out the solids.  A little heat, using either the stove or 

the sun is helpful to extract more flavor.



H.1.4  [How do you make flavored oils?]



H.1.5  [Garlic (chiles, herbs, dried tomatoes, etc.) in oil.  How 

safe is it?  How can I make them safely?]



You can flavor oils with garlic, etc. within reason.  Frankly, 

garlic is best preserved as dried heads in a garlic braid, not in 

a garlic and oil paste.  It has been tragically shown that garlic

and oil pastes, and by extension garlic cloves in oil, provide 

a good anerobic medium, perfect for _Clostridum botulinum_ to  

develop.  You want to pickle garlic and other root vegetable 

flavorings in some sort of acid, either vinegar or citric acid.

Check out the botulism questions in Section 4 for more information.



Here's another solution for garlic in oil flavoring..



From: kallisti@merle.acns.nwu.edu (Patrick Grealish)

Newsgroups: rec.food.preserving

Subject: Re: Garlic and spices in oil



I have been making garlic olive oil for a few years now. After 

I heard of the possible contamination troubles I didn't like the 

idea of using vinegar, so I, instead, roast my garlic which makes 

IMO an even better tasting oil. I roast a whole head of garlic 

double wrapped in aluminum foil for about 2 hours @ 250 F. Then 

squeeze out the garlic cloves into the oil. ~300 ml per one head of 

garlic.  This may be too strong (or weak) depending on your like of 

garlic.  Also i've tried adding dried herbs (rosemary, thyme and 

oregano) to the garlicked oil. It is very good. I hope this is helpful.



H.1.6  [Dandelion wine]



From: Nicole A. Okun <ariadne@mindlink.bc.ca>

Subject: Re: The dandelions won (wine recipe) 



Mmmmm, dandelion wine!  Ray Bradbury wrote a story with that title 

that was all warm and nostalgic.

In January, it is *so* nice to open a bottle of dandelion wine: it's 

golden and warm, just like the summer.  Not to mention that it's quite 

potent and you'll get smashed before you realize it (*hic*!).



The recipe:

3 qts fully opened dandelion flowers

2 gallons very hot water

3-1/2 cups sugar

2 oranges

2 lemons

3/4 cup lemon juice

1 tsp grape tannin (get it at the brew-it-yourself store)

1 tsp yeast nutrient (get it at the above)

1 Campden tablet (ditto)

1 pkg all-purpose wine yeast (ditto again)



Wait for a warm morning when the sun is shining brightly and the 

dandelion flowers have all opened nicely.  Pick a whole bunch, 

then find a shady spot and start scraping the yellow petals out of 

the flower.  The green bits will make the wine bitter, so avoid them.  

Your thumb will get quite brown and even a soaking in bleach won't 

*really* remove the stain, so think about this before you start.  It 

takes about a week to get your skin colour back to normal, and the 

thumbnail just has to grow out.



Once you've got your masses of fluffy yellow bits, put them in a 

crock or other fermenting vessel, and pour a gallon of hot water on 

them.  Stir to moisten all the petals.  Cover the container tightly 

with plastic.  Allow the flowers to steep for 5 days, stirring once 

daily.  Be sure to replace the plastic tightly.  This will smell bad 

(but not as bad as kimchee <g>).  On the fifth day, strain the 

flowerheads and liquid through a cheesecloth or nylon straining bag 

into a crock.  Squeeze as much liquid out of the flowers as possible.



Measure 2 cups of the liquid into a pot, add 3-1/2 cups of sugar and 

bring to a boil.  Cook, stirring, until the sugar is dissolved.  Cool 

the syrup for 5 minutes, then add it to the rest of the liquid in the 

(large) crock (this is the primary fermenting vessel).  Remove the zest 

from the oranges and lemons, cut off all the pith, and add the zest 

and mashed fruit to the primary.  Stir in the grape tannin, lemon 

juice and yest nutrient.  Crush and add the Campden tablet.



When the mixture is about 75F, sprinkle the yeast over the top.  Cover 

the primary tightly with plastic, and allow the yeast to work for 12 

hours.  Then stir the yeast in well and cover tightly again.



Allow this to ferment for about five days, stirring daily.  Sterilize 

2 gallon jugs and rack the must (that's what you've got) into them 

in equal amounts (a syphon is required for this), leaving behind the

yeasty sediment.



Boil up 1 quart of water with 3-1/2 cups of sugar, cool the syrup 

and top off the must to within about two inches of the top of the 

jugs.  Put an airlock on each jug and let the wine ferment for about 

three weeks.  At this point it will need to be racked again.  Prepare 

another sugar syrup, syphon the wine into sterile jugs, leaving the 

yeasty sediment behind, and top up with cooled syrup.  Attach airlocks 

again.  Store the wine in a cool dark place for three months, at which 

time it should have cleared.



Rack it into clean gallon jugs again, using tepid tap water to top 

it up.  It should now rest in a cool, dark place for 6 to 9 months.

The wine is now ready to bottle.  Taste it first to see if it requires

further aging.  If not, bottle and drink it whenever you want to.  

If so, bottle and let it remain in a cool, dark place for a few months 

(check a bottle every month or so to see how it's coming along).  Last 

year's dandelion wine should be ready to drink in the late summer of

this year, but it does it no harm to be kept for the long, dark nights of

winter when its cheery colour and not-insubstantial kick brighten dull

evenings.



The flavour is indescribable (unless you've had it before!), the colour is

like a pale white wine, the texture is a bit thicker than wine, perhaps

more like sherry (because of the sugar content), and the sweetness is on

par with dessert sherries.



--------------------------------------------------------------------



I. ROOT CELLARING



I.1.1  [What do I *really* need to know about root cellaring?]

 

Root cellaring is one of the simplest acts of food preservation.

Many vegetables, especially root crops can be preserved in a dry,

cool (just above freezing), dark place, such as root cellar.  In

some climates, one can even leave garden produce in place during

the winter.  What you really need to know are the precise conditions

needed for optimal storage, and know what cannot be stored next 

to what.  Also, your pile of produce needs to be carefully monitored.

Fruits and vegetables that ripen in the presence of ethylene can

quickly age all of your produce.  (The one rotten apple does what the

old adage says it does.)



-------------------------------------------------------------------

J.  Food Preserving Dairy Products



 [Looking for rennet for a cheese recipe?]

 

from Teresa Brucker <tamale@lamg.com>, rec.food.cooking..

Funny, I just bought a book on cheesemaking today as I still want 

to make that mozzarella.  But the book talks about definately not 

using the rennet available in the grocery stores.  There are a few 

choices as well:  animal vs vegetable and liquid form vs tablets.  

Take your pick.  The liquid is more perishable.  They give the 

following sources:



Caprine Supply  33001 West 83rd/ PO Box Y/ Desoto, KS  66018

Misc starter cultures, kits, molds, presses and equip.  Specialize 

in dairy goat supplies.



Cumberland General Store  Route 3, Box 81/ Crossville, TN  38855

Starter cultures, presses, boxes, cutters & tools



Lehman Hardware  PO Box 41/ Kidron, OH  44636

Starter cultures, kits, dairy thermometers, presses, cheesecloth, 

butter churns, butter molds & colors.  Catalog $2.00



New England Cheesemaking Supply Co  85 Main Street/ Ashfield, MA  01330

Starter cultures (including direct set), rennet, wax, molds, presses, 

kits and miscellaneous supplies.  Also workshops.



A newsletter was mentioned too:



Cheesemaker's Journal  85 Main Street/ Ashfield, MA  01330

bi-monthly with articles about making cheese and a large recipe section





[Recipes]

From: James Harvey <harvey@indyvax.iupui.edu>

How to make homemade Devonshire Cream 



Devonshire cream is just another name for clotted cream (or perhaps

just for clotted cream made in Devonshire?)  Clotted cream is the

richest form of cream at 55% butterfat by weight.  A traditional way

to eat it is loaded on scones already spread with fresh butter, and

topped with blackcurrant jam.  Here are two basic methods of making it:



***** Clotted cream, traditional method *****

Put the cream in an earthenware or enameled bowl, or a stainless steel

milk pan.  Heat gently over very low heat or in a basin of water for up

to six hours until the cream has a rich wrinkled crusty look.  You must

never let it boil.  Set the pan to cool overnight (in the refrigerator

is OK but obviously not traditional :)  In the morning, lift off the

clout that has formed and store in jars or lidded pots in the refrigerator.



***** Clotted cream, quick method *****

This method requires a bain marie or double boiler, and a thermometer.

Heat the cream until it reaches a temperature of 170 to 180 degrees

Fahrenheit (76 to 82 degrees Centigrade).  Stir it once to distribute

the heat.  Keep the cream at this temperature (not more than 190 degrees

Farenheit (87 degrees Centigrade)) for an hour until it looks wrinkled

and crusty.  Cool quickly by standing in a bowl of cold water, then set

the pan in the refrigerator overnight.  In the morning lift off the

clot that has formed and store in jars or lidded pots in the refrigerator.

I have used the second recipe, starting with U.S. light cream

(equivalent to British single cream, about 18% butterfat by weight)

with good results.  Of course, results using commercial cream will not

be able to match the best products of particular farms.  



From: Kim Pratt <pratt@olympus.net>

Stirred-Curd Cheddar Recipe

 

A few people requested this recipe for making Stirred-Curd

Cheddar Cheese.  By the way, it tastes great!  This recipe

assumes that you know the basics for making cheese.  It

uses 2 gallons of milk (can be doubled etc).

1) Heat milk to 90 degrees, stir in 1/2 cup cultured buttermilk,

   cover, let sit for 45 minutes at 90 degrees.

2) Add 1/4 tablet rennet, let sit for 45 minutes at 90 degrees.

3) Cut curds and let sit for 15 minutes.

4) Stir curds gently and warm to 100 degrees over the next 30 minutes.

5) Hold for 30 minutes at 100 degrees.

6) Drain curds, put curds back in pot without whey.

7) Add salt (2T) and work it into the curds.

8) Allow curds to sit at 100 degrees for 1 hour.

9) Press curd for 24 hours.

10) Air dry cheese for 2-3 days.

11) Age as long as you can stand it at 40 to 55 degrees.

If you eat this cheese at 3 weeks, it tastes like a Jack

cheese.  After about 2 months it starts tasting like

Cheddar (mild).  It takes about 6 months for it to be

sharp.



(end of part 3)



========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, version 2.3, part 4
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:28:33 -0500

Part 4 of 6 

Version 2.3  

Specific Equipment Questions, Equipment sources, and Tips 'n Tricks



===================================================================

-----------------II. Specific Equipment Questions-----------------

=================================================================== 



A.  CANNERS--PRESSURE AND WATERBATH, CANNING EQUIPMENT



A.1  [I see different sized canners for sale.  Why should I get a 

big one?]



from Dirk W. Howard <dhoward@novell.com>

My wife and I have two All-American canners.  One can do a 

double stack of pints and a single stack of quarts, and the 

other can do a triple stack of pints and a double stack of quarts.  

I like the large capacity.  It means that in a 75 minute processing 

time I can do anywhere from 9 to 18 pints in the "smaller" canner 

and up to 27 pints in the "large" canner.  Total would be 45 pints 

if running both canners.  As opposed to 375 minutes (3 hours 15 

minutes) to process 45 pints in a single 9 pint canner.  OK, this 

isn't fair since I did gauge two canners on one.  Let's say that 

your goal was to process 36 pints of green beans.  In a single 

stack canner that is four different batches.  Just the processing 

time alone is 5 hours.  This doesn't count the vent time and the 

cool down.  A canner that can have a double stack of pints cuts 

the processing time down to 2-1/2 hours.  This can be worth the 

extra price of the canner and the trouble (minimal) to work with.





A.2  [I got this pressure canner (not cooker!) for a gift.  How do I

take care of it?]



From: phillips@colum.edu (Gary Phillips x397)

The two largest US manufacturers of pressure canners for home 

use are Mirro and Presto. I imagine their products are available 

in Canada and if you can find a hardware or cooking supply store 

that handles either brand they will be able to special order these 

items for you even if they don't have them in stock.

 

My present canner is a Mirro. It does 7 quart jars at once, operates 

at a choice of 5, 10, or 15 psi, and cost me about $50 in US currency 

six years ago.  It was the least expensive model offered by a local 

hardware store from stock, and prices went up from there to as high 

as $100. It has been well worth the investment.

 

Do NOT buy a pressure *cooker* for canning.  Although most of them 

purport to be suitable for doing a few jars (3 or 4) at a time, in 

fact they can't hold the temperature and pressure evenly enough for 

really safe operation.

 

From: phillips@colum.edu (Gary Phillips x397)

>Yes I bet...I would love to find one at a garage sale.  BTW if I 

>ever do, do you know what to look for to make sure it is still 

>operating safely?

 

Sure.  Check the rim of both pan and lid to make sure there are no 

nicks or damage to the interlocking tabs.  Make sure the safety 

pressure release (usually a rivet-like rubber plug) is still present 

and soft and moving freely in its slightly oversized hole.  Check the 

gasket that goes between pan and lid for cracks or hardening.  Make 

sure the pressure vent is clean and open, and that the seat for the 

pressure release weight is smooth and fits well.  If there is a 

pressure gauge, it may need recalibration.  Contact the manufacturer 

for information about that.  It would probably be a good idea to order 

a new gasket and a safety release at the same time. (And an instruction 

manual if you didn't get one with the canner.)

 

When you are satisfied that everything is present and working, run 

a test with just water in the pan.  Raise pressure to 5 psi and hold 

it for 15 or 20 minutes, watching carefully for leaks or drips that 

might indicate problems.  If there is a safety interlock to prevent 

opening while pressure is present examine it to determine whether it 

has activated. Allow pressure to drop and make sure the interlock 

doesn't release (not by trying to open the pan under pressure, but 

by visual examination) until pressure is gone and you can remove the 

release weight without any steam escaping.

---- 

Care Of Pressure Canning Equipment



To preserve low-acid foods which are safe, good tasting and

nutritious, you need to correctly use equipment which is

well-maintained and in good operating condition. 

 

Safety Vents or Petcocks:

 

    -     Be sure the vent is clear and unobstructed.  Use Q-tip

	  or cotton string to clean.

    -     Be sure vent tubes are screwed tightly into lid.

    -     If it is a model with vent under the handle, be sure

	  the lever is moving freely.

    -     If it is a model with a petcock, be sure it opens and

	  closes freely, either by screwing or flipping the lever

	  up and down.

    -     If there is a film from hard water on the petcock, and

	  it can be unscrewed from the lid, soak the parts in

	  vinegar, then wash and dry.

    -     A ball and socket type petcock can be cleaned with

	  silver polish.

 

Safety Overpressure Plugs:

 

    -     If it is a metal alloy or composition metal plug that

	  screws into the lid, do not try to remove it.

    -     If it is a rubber plug, use the thumbnail test to see

	  if the rubber is still pliable enough.  If pressure

	  with thumbnail leaves a permanent dent in the rubber it

	  is too brittle for safe use and should be replaced.

    -     If either type of plug has been blown out by

	  overpressure in the canner, it must be replaced by a

	  new plug. Do not try to reuse the plug that blew out. 

 

Gaskets:

 

    -     Soak gasket in hot water for an hour to soften before

	  the first use of the season.

    -     Insert gasket into its groove in lid.  If it is either

	  too shrunken to fit to the edge, or too stretched to

	  lie smoothly in the lid, it must be replaced. 

    -     Use thumbnail test - if pressure with thumbnail leaves

	  a permanent dent in rubber, it is too brittle and

	  should be replaced. Rubber safety plug should be

	  replaced at the same time, since it will probably be

	  too brittle also. 

 

Pressure Gauge:

 

    -     Have dial and pop-up gauges tested every year before

	  canning season at your local Cooperative Extension

	  Office.  If it is inaccurate it must be replaced.

    -     Check entrance port and carefully remove any debris

	  that may have accumulated.

    -     Be sure gauge is screwed firmly into lid.  If it

	  attaches with a nut on the underside of the lid, be

	  sure the nut is tight.

 

Weighted Pressure Regulators:

 

    -     Have no moving parts so there is no need to have them

	  tested for accuracy.

    -     Be sure they are clean, with no debris or food residue

	  encrusted especially in the sockets where the weight

	  fits over its vent.

    -     Be sure the entrance port and vent pipe are open and

	  unobstructed. 

    -     Be sure there are no nicks or damage to the weight or

	  to the tip of the vent pipe where the weight fits.

 

Canner Lids: 

 

    -     Be sure handles are securely attached.

    -     Be sure gasket fits smoothly into its groove in the

	  lid.

    -     Set lid on canner and turn to lock it into place. It

	  should turn on smoothly and easily.

    -     If it does not turn on easily, check to be sure gasket

	  is properly seated in its groove. Adjust if necessary.

    -     If the gasket is properly seated, check the lid. If the

	  lid is warped or bent, it might be replaceable. Contact

	  the manufacturer. If it is an old model or no longer

	  manufactured, there may be no way to continue using it

	  as a pressure canner.  It may be used as a regular pot

	  for cooking.  If this is the case, remove the gasket,

	  and if possible open or remove the gauge and

	  overpressure plugs or petcocks, to avoid the

	  possibility of pressure buildup.

    -     If there is no visible problem but the lid continues to

	  be tight, a small amount of petroleum jelly or cooking

	  oil may be applied to the gasket to lubricate it. 

 

Canner:

 

    -     Be sure there is a rack in the canner. 

    -     Check the bottom for flatness. Older model canners may

	  warp if overheated. If the bottom is not flat or the

	  canner will not sit flat on the heating element or

	  burner of the stove, it should not be used for canning.

	  Warped canners may be used for cooking. Once warped,

	  the damage can not be reversed. 

    -     Put 1 inch of water in the canner, close the lid, heat

	  the water and pressurize the canner.  Check to see if

	  steam is escaping at any point other than the petcock

	  or safety vent.

    -     If steam is escaping around the gasket and it seems to

	  be properly in place, a small amount of petroleum

	  jelly, or cooking oil, may be rubbed around the gasket.

 

	  This will soften it and help it to seat more securely. 

	  Too much oil or jelly will over-soften the rubber, and

	  will leave a sticky residue on the canner. 

 

    -     With weighted gauge canners, if the weight only hisses

	  continuously and does not rock or jiggle intermittently

	  as the manufacturers' directions specify, check to see

	  if the stove is level. This type of weight must hang in

	  a centered position on a vertical vent. If the stove is

	  not level the weight will not hang properly and steam

	  will escape in a continuous stream from the side, and

	  pressure will not build up properly. 

    -     If steam is escaping around the base of any of the

	  vents (dial gauge, weight vent, safety vent, petcock)

	  where they screw into the lid, and if you can screw

	  them out of the lid, the threads can be wrapped with

	  plumber's tape to seal them. Plumber's tape is a

	  stretchy, non-sticky silicon tape used to seal threads.

	  It is available in small rolls from a hardware store. 

	  Be sure to wrap the tape in the right direction, so

	  that when you screw the vent back into the lid, the

	  direction of the turning does not unwrap the tape.

 

Canner Use

 

    -     Follow manufacturers' directions for use of your

	  particular model.

    -     Use canner on the appropriately sized burner.  A canner

	  should not hang over the edge of the burner by more

	  than 2 inches on either side. 

    -     Be sure to center the canner on the burner.  Some

	  ranges do not allow enough space to center a large

	  canner on rear burners. [N.B. Those newfangled smooth-top

	  burners are a *poor* idea for either a waterbath or

	  pressure canner, both appliances are too heavy, and

	  don't heat the burner can't take it.--Diane Hamilton?]



    -     Be sure lid is securely locked on (turned on, or

	  screwed down).

    -     If your canner has six or eight large screws and wing

	  nuts to close it, screw them down in opposite pairs. If

	  there are six, screw numbers 1 and 4 down part way,

	  then 2 and 5, then 3 and 6, then return to the first

	  pair to finish tightening continuing around the lid.

    -     For all models, be sure to vent the canner for 10

	  minutes on high heat with a full stream of steam

	  escaping.  This is necessary to remove air from the

	  canner.  Air remaining inside will lower the maximum

	  temperature achievable, and may cause underprocessing

	  of the food.  After the 10 min. venting, close the

	  petcock, or place the safety weight or weighted

	  pressure regulator on the vent. Allow the pressure to

	  build to 10 psig, or to 5 or 15 psig if you are

	  processing at those pressures. (psig means Pounds per

	  Square Inch by Gauge, the measure of pressure.)  Be

	  sure that you use the proper time for the pressure

	  level that you are using.  Check the new USDA Home

	  Canning Guide for safe recommendations.

    -     When canner reaches the specified pressure, begin

	  counting the processing time. 

    -     Reduce heat gradually to maintain the pressure without

	  over-pressurizing. With a weighted pressure regulator,

	  leaving the heat on too high will not increase the

	  pressure, but will cause excess steam loss from the

	  canner, since steam will be escaping continuously. 

	  Surpassing the specified pressure in a dial gauge

	  canner will result in soft, mushy or darkened food, and

	  excessive vitamin loss. 

    -     If the pressure drops below its proper level during

	  processing, increase the heat to bring the pressure

	  back up, then begin the timing over again from zero,

	  for the full specified time.  

    -     Never run cold water over a canner to cool it. While

	  newer, lightweight aluminum canners will not warp the

	  way old ones did, the full, slow cool-down time is

	  necessary for adequate process time. Shortening the

	  time by cooling the canner with water is unsafe. In

	  addition, excessively rapid cooling may cause jars in

	  the canner to crack or explode as the pressure in the

	  canner drops more rapidly than the pressure in the

	  jars. 

 

 

    -     When the pressure has dropped to zero, wait another 1

	  minute before opening the canner.  On some models the

	  pressure drop will be visible when the overpressure

	  plug drops back into the lid, the rubber plug is no

	  longer bulged, or the dial gauge will read zero. 

	  Smaller canners will take at least 30 minutes to cool,

	  larger ones may take over an hour.  

    -     Open the petcock or remove the safety weight carefully

	  and wait until any rush of steam has stopped. Then open

	  the lid and tilt the back edge up first, so that it

	  directs the steam away from your face. 

    -     Remove the jars immediately. Do not leave jars sitting

	  in a hot canner overnight, spoilage may result. 

 

Canner Storage:

 

    -     It is acceptable to leave clean water in the canner if

	  you are going to be canning again the next day. However

	  if much juice from the jars escaped and the water in

	  the canner is colored it should be discarded. 

    -     Turn the lid upside down and rest it on the canner. The

	  weight of the lid should not be resting on the gasket

	  during storage as it could deform it.

    -     For long-term storage at the end of the season, wash

	  and dry the canner well. Be sure all the parts (safety

	  weight, rack, etc.) are in the canner. A few crumpled

	  newspapers in the canner will absorb moisture and

	  odors.

    -     If you unscrew the gauge or vents, coat the threads

	  lightly with petroleum jelly to prevent rust and make

	  them easier to replace.

    -     Coat the gasket very lightly with petroleum jelly or

	  oil.

 

 

Burpee, Health, National Victory and Dixie canners are no longer

manufactured, and no parts or service are available for these

canners.  Parts and service are available for Presto, Mirro and

All American, and for some models of National Presto, Kwik Kook,

Steamliner and Maid of Honor. If you need further assistance or

have other problems, contact your local Cooperative Extension

Office.    

 

If you are thinking of buying a canner at a garage sale, check to

be sure you can open and close the petcocks.  Look for stains of

drips down the sides or on the lid near the vents, they may

indicate that the lid does not seal or leaks steam all the time. 

Check that the lid twists on and off easily.  Check the condition

of the gasket.  Check that the base is flat. A rounded base

indicates that the canner is warped.  Check that there is a rack.

 

Buying any of the models listed above as having parts and service

available is a much better bet than one of the older ones.  



Prepared by Mary A. Keith, Foods and Nutrition, August, 1991   

Revised by M. Susan Brewer, Foods and Nutrition, June, 1992      

EHE-704

----



A.3  [Other ways of cleaning a pressure canner..]



Compiled by Tracy L. Carter <pa150138@utkvm1.utk.edu>:

Here is a summary of the response I got for cleaning out my nasty

looking pressure canner when I forgot to add vinegar.



1.  Put in water and cream of tarter.  Bring up to pressure for a 

certain number of minutes and let come back to room pressure naturally 

before removing lid.  If you want the exact instructions, let me know, 

and I will go into my other account for them.



2.  Scrub with a brillo pad.  Thought about that, but didn't know if I 

should scratch the inside of it or not.



3.  Cook a batch of tomatoes/tomato juice in the pressure cooker.

________



A.4  [Where can I find canning equipment parts?]

---- 

SOURCES OF CANNING EQUIPMENT    



PRESSURE CANNERS

 

	    Liquid        Jar            Gauge    Parts   Repair

	    capacity      capacity       type     avail-  service

	     quarts       quarts  pints           able            

	 

 

  Mirro     12, 22           4    10     weight    yes      no

	    (4,6,8 cookers)  7    20

 

  Presto    13,17,22         4     8     dial      yes      yes

			     7    16     weight

 

  Wisconsin Alumin. 7,10,15  4     4     dial      yes      yes

 

  "All-American"  21,25,30                         yes      no

 

  Dixie Canner (sells the All-American line) 

 

  Canners previously made, with no available parts or service:

     National Victory         Health

     Burpee                   Dixie

 

   Note: replacements and testing also available Presto for      

spring-type "pop-up" pressure regulator.

 

   Presto also services and carries parts for:

     Steamliner

     Maid of Honor, Model 620

     Kook Kwik, Models "Best Made" and "Merit"

 



BOILING WATER CANNERS    

					 Jar capacity

		  Volume capacity       quarts    pints

 

  Mirro                 21              7         9    

 

  General Housewares  12, 21            7         8

 

  Glashaus - Weck                       8         11   

  (electric self-contained heating unit)

 

 

JARS AND LIDS  jar sizes

   

  Ball    

     jelly, 0.5, 1, 1.5 pint, quart, 0.5 gallon regular mouth

     1, 1.5 pint, quart, 0.5 gallon wide mouth

 

  Golden Harvest    

     0.5 pint, pint, quart regular mouth

     0.5 pint, pint, quart in wide mouth

 

  Kerr    

     jelly, 0.5, 1, 1.5 pint, quart regular mouth

     1, 1.5 pint, quart wide mouth

 

 

Addresses for sources:

 

Mirro Aluminum Corp., P.O. Box 409, Manitowoc, WI, 54220-0409

     (414) 684-4421  ** also sells Foley, Earthgrown brands

 

National Presto Industries Inc., 3925 N. Hastings Way,  Eau

Claire, WI, 54703 (715) 839-2209 {correction thanks to Lois 

Grassl ltg@quality.cray.com}

     

Wisconsin Aluminum Foundry Co., P.O.Box 246, Manitowoc, WI,

54221-0246        

     (414) 682-8627

 

Dixie Canner Equipment Co., Box 1348, Athens, GA., 30603

     (404) 549-1914

 

General Housewares, P.O. Box 4066, Terre Haute, IN, 47804

     (812) 232-1000



Ball Corp., 345 S. High St., Muncie, IN, 47302

     (317) 284-8441

 

Kerr Glass Manufacturing Corp., 2444 West 16th St., Chicago, IL,

60608       

     (312) 226-1700  or   (800) 331-2609

 

Anchor Glass Cont. Corp., One Anchor Plaza, 4343 Anchor Plaza

Parkway, Tampa, FL 33634    (813) 884-0000    Golden Harvest jars

 

Glashaus Inc., 415 West Golf Road, Suite 13, Arlington Heights,

IL, 60005       

     (708) 640-6918       Distributes Weck Products

 

 

Other Sources:



Lemra Products, 4331 North Dixie Highway, Suite 4, Boca Raton, FL

33431       

     (407) 368-8781  Makes the Squeezo juicer/press

 

NASCO, 901 Janesville Ave., P.O.Box 901, Fort Atkinson, WI,

53538-0901        

     (414) 563-2446     (800) 558-9595    Home Ec.supplies

 

Robert Bosch Corp., Household Products Div. 2800 S. 25th Ave.,

Broadview, IL 60153  

     (708) 865-5256  Electric juicer/press



Prepared by Mary A. Keith, Foods and Nutrition, August, 1991      

Revised by  Susan Brewer, Foods and Nutrition Specialist          

EHE-703                                   

----       



A.5  [What about zinc rings, rubber sealed jars, and other great, but 

antique, canning equipment?]

----

Selecting Canning Jars and Lids



If you are going to invest the time, the produce, your own energy

and your electrical energy in home canning, then it should be

important to you to select the best containers for your food. Here

are some pointers to guide you, or maybe to give you some answers

about why the jars you have used in the past broke in the canner or

did not seal. 

 

The best jars to use are standard canning jars.  There are several

brands on the market.  They are all suitable. However, as in any

mass-produced product, you may find a few mistakes.  Be sure to

check the rims, or sealing surfaces. Run your fingertip lightly

around the circle to check for any chips or bumps. These will

prevent the canning lid from sealing properly.  Also look to see

that the rim is circular. Occasionally a jar will stick momentarily

in the mold and an oval jar is the result. These curiosities can

not be used. 



While the jars themselves will last for decades, until they are

broken,  their safe life for canning is much shorter.  With the

repeated heating and cooling of canning, the glass gradually

becomes more brittle.  Eventually, it becomes very sensitive to

even light shocks.  Older jars are often the ones that break in the

canner for no obvious reason.  Glass manufacturers generally say

that a canning jar will have a reliable life of 12 to 13 years. 

After that their tendency to break increases, and they should be

replaced.  This includes most of the blue glass jars.  [N.B: In

addition to being beautiful, some of those colored glass canning

jars are valuable collectors' items.]

 

Many of the older jars were made for use with rubber rings and zinc

lids.  In this style of lid, the seal was not on the rim of the jar

mouth but on the shoulder, below the threads. Therefore, the

smoothness of the rim was not important.  Many of these jars have

rough rims, and rims of uneven thickness.  These jars will not seal

reliably with today's lids.  They can be used to store grains and

pasta, but are not a good choice for canning.  (N.B: Zinc lids are

an especially bad idea for processing pickles, since zinc is

reactive in high salt and acid.--LEB)

 

Mayonnaise jars or "one-trip" commercial jars are considered by

many canners to be the inexpensive alternative to buying canning

jars.  For some foods that is true.  Mayonnaise jars may be safely

used for canning foods in a boiling water bath canner.  They are

generally reliable and will not break at that temperature.  (N.B:

this subject is controversial.  Many people in r.f.p  will dis-

agree with the above statement.--LEB)

However, they should never be used in a pressure canner.  The glass

sides are slightly thinner than in a standard canning jar.  When

there is a pressure difference between the inside of the jar and

its environment they may explode.  This occurs when the canner cools

while the contents of the jar are often still boiling.  In

addition, the rims of mayonnaise jars are often thinner than those

of canning jars.   This means that there is less space for the jar

lid to properly seal onto.  It is very important that the lid be

carefully adjusted onto the jar and be exactly centered. Otherwise

it may not seal.



Prepared by Mary Keith, June, 1991

Revised by M. Susan Brewer, June, 1992

----



B. DEHYDRATORS



B.1  [Where can I find suppliers of premade dehydrators?]



Most of this information was complied by Anne Louise Gockel <alg@

cs.cornell.edu>.  I thank her from the bottom of my heart. 

Prices are dated.



From Sept/Oct 1992 Organic Gardening:



The Big-1

	20 trays, $200 ppd

	10 trays $170 ppd

	5 trays $130 ppd

	Vita Mix

	8615 Usher Rd

	Cleveland, OH 44138

	800-848-2649



Harvest Maid $100 ppd (4 trays, can add 8 more)

	Gardener's Supply Co

	128 Intervale Rd

	Burlington, VT 05401

	802-863-1700

when I bought my dehydrator, Harvest Maid had two products,

	one was larger and expanded to up to ?30? trays

	and the other was smaller; this sounds like the

	product that was originally the smaller version

I found that liquid from foods drips down into the heating and 

	fan area; I ruined one fan with excess juice that 

	gummed it up.  Total cost about $25 to replace the fan

	(mail ordered the fan from a repair shop)

	Running the machine without the fan caused something else

	to burn out (another $30) tho so be careful!



Nutri-Flow $265 ppd with 6 large rectangular trays 

	and you can add up to 6 more; fan and heater mounted

	in the back and air flows horizontally; no need to

	rotate trays

	Gardener's Supply Co

	128 Intervale Rd

	Burlington, VT 05401

	802-863-1700

For various reasons, I suspect that the horizontal air flow is

	a better design.  Some sources suggest that you get less

	"flavors mixing" with a horizontal flow too.



Dehydrator Companies:



	American Harvest

	4064 Peavey Road P.O box 159

	Chaska, Minnesota 55318

	1-800-288-4545

	(612) 448-4400

Thanks to jmoffi@uoguelph.ca (Joshua H Moffi)



Dehydration Technology

PO Box 864

Coupeville WA 98239



Excalibur

6083 Power Inn Rd

Sacramento CA 95824



Harvest Maid

Alternative Pioneering Systems

7900 Computer Ave South

Minneapolis, MN 55435

800-624-2945

I'm pretty sure this address is no longer any good



Sun Pantry Enterprises

16182 Gothard St, Unit N

Huntington Beach, CA 92647

714-848-1686





B.2  [Where can I find plans for homemade dehydrators?]



These plans were painstakingly complied by Anne Louise Gockel 

<alg@cs.cornell.edu>.  Prices are included, but are probably dated.

The last item is a post from Paul Ovitz in rec.food.preserving.



--Tabletop Dehydrator:

A Make it yourself dryer that is set on a table.  Described in full in

Circular #855 "How to Build a Portable Electric Food Dehydrator" by Dale E.

Kirk, Agricultural Engineer, Oregon State University, Corvallis, Oregon.



Directions for building this dryer are also contained in USDA H&G Bulletin

217, "Drying Foods at Home", 1977.



This dryer offers about 8.5 feet of tray surface and handles about 18 lbs, of

fruit or vegetables.  Basically it is a plywood box that holds 5 screen trays

above the heat source, which is nine 75 watt light bulbs.  The heat is

dispersed by a shield and forced upward through the trays of food by an 8"

household fan.



--Solar Dehydrator Plans:

"Solar Energized Food Dehydrator" $15.00

	Solar Survival

	Cherry Hill Rd

	Harrisville, NH 03450



"How to Build a Solar Food Dryer" $3.00

	Benson Institute B-49

	Brigham Young University

	Provo UT 84602



"Drying Food"

	Blair and Ketchum's Country Journal.  Sept 1981



"Build PM's Solar Food Dryer"

	Popular Mechanics, Jan 1979



"A Build-It Incubator/Dryer"

	Organic Gardening, July 1979



"Solar Dehydrator"

	Popular Science, Oct 1976

	(I have this article; it's just a quick one-page description and a 

	single illustration)



--Electric Dehydrator Plans:

"How to Build a Portable Electric Food Dehydrator" (EC #855, $0.75)

	Agricultural Communications Publications Orders

	Administration Building #422

	Oregon State University

	Corvallis, Oregon 97331-2119

	Reprinted in Horticulture, August 1980

(I think this is the set of plans I have; they are fairly complete and 

look like a good set of plans.  They could be made by someone with 

reasonable handyman skills.  It think it requires the cook to manually

inspect the temperature and adjust the openings to adjust the temp.)



"Step By Step to a Food Dehydrator"

	David Ashe. Better Homes and Gardens. July 1977



"Super Dehydrator Does Much More"

	J Stephens. Organic Gardening and Farming, Aug 1977



"Build Your Own Fruit and Vegetable Dryer"

	R. S. Hedin

	Popular Mechanics, May 1976

(I have this article;  this is a serious dehydrator.  Uses two 600-watt 

heaters to maintain a temperature of about 120 degrees F and will dry a 

load in about 12 hours; twelve screens provide a drying area of 14.5 

square feet.  drying cabinet is made of 3/8" particle board.  There's a 

blower and an "air safety switch" and this is one *serious* project.)



--Dryer Plans from University Extension Services:

1.Agricultural Engineering Extension

  325 Riley-Robb Hall             /* hmmm, does Riley Robb still exist?

  Cornell University

  Ithaca NY 14853

  607-256-2280 /* DEFINITELY a bad phone number!!!!



Plan No 6252: $2.00: This "Cassette Fruit Drier" is a portable cabinet

18"x24"x21" and with a heater and fan to dry four aluminum screen trays 

of fruit.  Isometric drawing is shown with door and hasp removed.  

Notes specify 750 to 1500 watt heater with adjustable thermostat and 

independent operation of fan.  1 sheet.



Plan No 6244. $2.00:  Plan shows a "Solar Fruit Drier" which is tilted box

4'x4'x1' on legs with slots for natural ventilation.  Four trays, 2" deep

inside the black box, a vinyl or polyethylene box cover and joint details 

are shown. 2 sheets.



Plan No 6202. $3.00: This "Fruit Drier" has two electrical core resistance

heaters, an 80 cfm fan and five slide-out trays in a 2' cubicle plywood 

box.  Shown are a general view, sections, back view with removable panel 

to plenum chamber and wiring diagrams.  A bill of materials and suggested 

fruit drying procedure is included.  4 sheets.



2.I have this last one and it's "developed by the fruit substation, 

Clarksville, and the Agricultural Engineering Dept, University of 

Arkansas, Plan no 731001."  This model has a thermostat that will turn 

the heaters on and off.  It looks pretty sophisticated.  However I don't 

think it has a temperature control, just an "on/off" control.  It's 4 

blueprint sheets of drawings and notes.



And finally, two proud innovators in rec.food.preserving...



: Sorry, I have no plans, but my husband and I built a good dehydrator 

: years ago. We solved the problem of relatively inexpensive trays by 

: having them fabricated at a glass shop around the corner. They used 

: (not sure what it is called by pros) screen frame stock and screen 

: fabric. These were built in the size that we needed, and were stable 

: enough to support the drying foods. As I recall, they were quite 

: inexpensive, could have been even more so if we had bought the stock 

: and done the work ourselves. Let me know if you use this suggestion and 

: how it works for you.

: Betty Kohler (using my son's account)



From: Paul Opitz <paul@tandy.com>

After building a plywood dehydrator cabinet (2 x 2 x 4 feet!), I, too,

had a problem finding suitable trays that didn't cost the big bucks.

Found a good solution: fluorescent light box diffusers. You can find

these at lighting supply stores or at large building supplies (I found

'em at Home Depot). These have a 1/2-inch grid, are plastic (but are ok

for relatively high temperature), come  2 x 4 foot 'slats', and are easy

to cut to size. Also, I've noticed absolutely no taste (like you can get

from some metal screens) and you can just toss 'em in the dishwasher to

clean.



For smaller foods (peas, corn, ...) I place crochet 'cloth' (plastic

sheets about 10 x 14 inches with tiny holes) I got at Cloth World

over the main trays. For liquids I use a teflon-coated cookie sheet.

I had one problem when I overloaded the tray and it broke (was

spanning 2 feet with only end supports and put 4 lbs of beef for jerky

on the tray). I added a center support to the dehydrator, and have had no 

problems since.



As to dehydrator design, I just made a cube out of plywood. The pieces

are screwed into 2x2s (take the plywood away and it would look like a

2 x 2 x 4-foot cube wireframe made out of 2x2s). Added a hot plate I got

for $10 at Incredible Universe and a surplus 6-inch computer fan I had

already. Temperature control is achieved using a modified electronic 

aquarium thermostat (range of 90 - 160 degrees).



Several holes drilled at top and bottom sides for some air exchange, and

presto! The entire thing cost about $80 (mostly for the plywood) and can

simultaneously dehydrate a LOT of food. 



I've made black bean soup, jerky, spaghetti sauce, vegetable soup, huevos 

rancheros casserol, fruit juice leather, fruit pemmican... All turned out 

much better than the freeze-dried stuff at the stores.



C. SMOKERS



C.1  [Where can I find plans for a homemade smoker?]



THE IDEAL SMOKER: from Brian Bigler <bigler@eskimo.com>...

I got introduced to smokers the same way most people do, but as a 

Fisheries Scientist with the Alaska Department of Fish and Game, I 

enjoy a nearly inexhaustable supply of salmon and other fish to 

experiment.  The small smokers are okay, but the one I built is a 

lot more versatile.  Soon after I got introduced to smokers, I built 

my own from plywood.  My present smoker is about two feet on each 

side, and about five feet tall.  I have three racks scrounged from 

where I could find them, and a single-burner hot plate I got from 

Sears as a heat source.  I fill a 1-pound coffee can with smoker chips 

intended for charcol barbeques.  The height of my smoker allows for 

smoking cheeses on the top rack where it's coolest, and warmer smoking 

closer to the heat on the lower racks.  The hotplate has to be set 

carefully, to a point where there's just enough heat to smolder the 

chips within 5-8 minutes. I plug in the hotplate just long enough to 

see smoke wisping from the seams, then unplug the cord and allow the 

chips to smolder on their own.  It takes two loads of chips for each 

load of fish.

BE CERTAIN TO PUT YOUR SMOKER AWAY FROM YOUR HOME!



Other smoker blueprint sources. These were all compiled by Anna

Louise Gockel.



"Smoking Fish at Home" #2669, $0.25

"Smoked Shark and Shark Jerky" #21121 $0.25

Sea Grant MAP Extension

University of California

Davis, CA 95616



"Fishery Facts 5, Sportsman's Guide to Handling, Smoking and 

	Preserving Coho Salmon"

	US Dept of the Interior

	US Fish and Wildlife Service

	Bureau of Commercial Fisheries

	Washington, DC 20240

	

"Home Smoking of Fish" #B-78865-S $1.00

"Smoke Your Own Poultry" #A 2732 $1.00

	Agricaultural Bulletin Room #245

	30 North Murray

	Madison, WI 537151      (sic; the zip code is obviously a typo)



I've looked through a copy of the following.  It includes making a smoker

	out of an old discarded fridge:



	 TITLE:  The easy art of smoking food / Chris Dubbs and Dave Heberle;

		   ill. by Jay Marcinowski; photos. by Gary Thomas Sutto.

	AUTHOR:  Dubbs, Chris.

     PUBLISHED:  New York : Winchester Press, 1977.

      SUBJECTS:  Smoke meat.

		 Smoked fish.

   DESCRIPTION:  v, 180 p.  : ill. ; 23 cm.

	 NOTES:  Includes index.





==================================================================

-----------------------III. Tips 'N Tricks------------------------

==================================================================



This section was created as a compendium of tips and tricks.  In many 

cases, I have not seen any of these tricks in the book and pamphets that 

I have.  They can help you get around specific problems, or are easy ways 

to do what you have to do.

______      

From: Diana Hamilton <hamilton@umbc.edu>

The Fruit Fly Trap



Given that a lot of people here might be working with fresh fruit, here's

an excellent way to keep the kitchen fruit fly population down. I learned

this from my brother, who works in a research lab where escaped fruit 

flies are always a problem.



Materials: 1 glass jar; 1 piece of paper and a piece of tape, or a plastic 

baggie and a rubber band; a little *cider* vinegar (not white vinegar), 

or wine or beer; a couple of drops liquid soap or detergent.



Procedure: Tape the paper together to make a funnel shape that will rest

inside the mouth of the jar, but have a fairly broad opening. Or, tear a 

hole in the corner of a baggie, put it in the jar as a funnel, and secure 

it around the rim using a rubber band. Put cider vinegar (or wine or 

beer) in the bottom of the jar (1/4 inch or 0.5 cm or so). Add a couple 

of drops of detergent to the vingar. Place the paper funnel on the jar. 

Set on the kitchen counter near the fruit.



How it works: Flies are attracted to the cider vinegar, which they 

interpret as decaying fruit. They go into the jar (the funnel makes entry 

easier than exit) and either fall onto or land on the surface of the 

liquid. The detergent decreases the normal surface tension, so they sink 

and drown. Easy and cheap! 



We tested this at our parents' house when the apple crop came in. A 

single trap caught >100 flies in 2 days.



Acknowledgement: Thanks to lank-mrc@tigger.jvnc.net who suggested the 

baggie method last time I posted this, and to others who suggested 

beer/wine.  [Little bits of overripe fruit, and sherry are also 

irresistable to fruit flies.--LEB].

_______

From: Kate Gregory <xtkmg@blaze.trentu.ca>

Wax paper weight



Crumple up a square of wax paper, add the wax paper ball to the top 

of jars of pickled peppers, canned cherries, etc. to keep the food 

down in the brine.  Seal with two piece lids, can process with wax

paper ball in waterbath.

_______ 

From: Leslie Basel <lebasil@ag.arizona.edu>

Using cheesecloth to skim pickle brine 



Skimming pickle brine is one of the most tedious tasks around, because

you usually have to do it once per day, you should skim it nearly com-

pletely, and you shouldn't get rid of too much brine in the process.

One trick that I found helpful is to make a cheesecloth handle.  You

set up your crock in the usual way, with pickles, herbs, and brine,

then you place two large pieces of fine cheesecloth over your pickles.

Make sure that you have enough cheesecloth that will overhang your crock

by a foot or so.  After the cheesecloth, you put on your plate and your

weight.  When it comes time to skim your pickles, take out the weight

and the plate, then grab your cheesecloth by the ends and make a bag.

Gently lift the bag up out of the brine.  Nearly all of the scum should

be trapped in the cheesecloth.  The cheesecloth can be carefully washed 

and airdried for reuse; a rotation of three sets works well.  

_____

from an unknown poster, the chile-heads mailing list...

Keeping outside fermenting items a secret from the neighbors



I learned to love -and make- kim chee while attending college in 

Hawaii.  I encountered the same odor problem and was forced to come 

up with a solution or get into a shooting war with the neighbors.  

Obviously, tightly closing the fermentation container is a recipe 

for disaster.  I actually just cover my crocks with an unbleached 

muslin stretched over the top.  (Five gallon churns are the best 

"crocks" I have found.)  However, I deal with the odor problem by 

putting six inches of charcoal in the bottom of a plastic trash can 

and setting the crocks on it.  The charcoal I use is provided by a 

friend at the Jack Daniels distillery, but any "raw" or activated 

charcoal will work.  Bagged charcoal briquets, even when crushed, 

are not really a good option, though.  I use a large trash can and 

can actually get three crocks in at once without crowding.  I then 

put several layers of burlap on top of the covered crocks. (I used 

laundered peanut bags, but feed sacks would work as well.)  Finally, 

I put the lid on the trash can.  The lids for these cans fit fairly 

tight, but will allow for the equalization of pressure.  You can 

still smell the kim chee working, but you must get very close to the 

trash can and sniff hard.

_________

From Michael Stallcup 

Using Ascorbic Acid.



Citation from "Drying Fruit" pamphlet by Pat Kendall, Colorado State 

University Cooperative Extension foods and nutrition specialist and 

professor, food science and human nutrition; Lesta Allen, retired 

consumer and family education agent, Tri River Area Cooperative 

Extension. 8/94. ©Colorado State University Cooperative Extension. 1994.



"Ascorbic acid (vitamin C) is an antioxidant that keeps fruit from 

darkening. Pure crystals usually are available at drug stores. Prepare 

a solution of 1 to 2-1/2 teaspoons of pure ascorbic acid crystals to 1 

cup cold water. Vitamin C tablets can be crushed and used (six 500 milli-

gram tablets equal 1 teaspoon ascorbic acid). One cup treats about 5 

quarts of cut fruit. Dip peeled and cut fruit directly in ascorbic acid 

solution. Soak for a few minutes, remove with a slotted spoon, drain well 

and dehydrate. Commercial antioxidant mixtures are not as effective as 

ascorbic acid but are more readily available in grocery stores.  Follow 

directions on the container for "fresh cut fruit." 

________

From: Jean P Nance <jpnan@prairienet.org>

Sealing Jam w/ Paraffin



Using paraffin sealing jam: Get a moderately large can, maybe large 

fruit juice.  Put the paraffin in it.  Put it in a pan of water and 

heat the water until the paraffin melts.  Never take your eyes off it, 

spilling can cause a fire.  Keep it warm until the jam is poured into 

hot sterilized jars.  If you use jars with an overhang, be careful, 

the jam may shrink a bit, so you don't want your paraffin cap to be 

caught on the overhand.  Pour paraffin carefully on top of each jar of 

jam.  Sometimes it helps to pour one layer, then another in a few minutes.  

It is best to have caps for the jars to prevent mice, ants, etc. getting 

at the paraffin.  Put away, preferably in a cool dark place.  Check 

regularly.  If you see mold under the paraffin, or jam oozing up above 

the paraffin, throw away moldy jam, but oozing jam can be refrigerated 

for immediate use.  Or freeze if there is more than you can use soon.

That's the way we did it for many years.  Takes some fussing but it

is economical, and you can use any kind of jars.

______

From: Jean P. Nance <jpnan@prairienet.org>

How to reach the jelling stage/The Fork Test 



There are a couple of other tests for "jelling". One is "when it sheets 

from a spoon", but I have found this confusing and sometimes deceptive. 

My favorite is "when it closes the tines of a fork". I have found that 

it really should be a silver plate fork, not stainless steel. Dip the 

fork in, bring it out and observe. If the mixture stays in a sheet 

between some of the tines, the jam is pretty near done. I usually cook 

it a few more minutes just to be sure. At times my jam is a little

stiffer than some people would like, but better that than runny. 

Experiment to see how much "closing" means jam is at the stage you like.

______ 

(end of part 4)

========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, version 2.3, part 5
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:29:55 -0500

Part 5 of 6 

Version 2.3  

Spoilage, especially Botulism. 



===================================================================

-----------------IV. Spoilage, Especially Botulism----------------

===================================================================



IV.1  [Okay, I've got some bad jars.  What's growing in them?  How 

can I dispose of them?]



----

HOME CANNED FOOD SPOILAGE--WHAT WENT WRONG??

 

   1. Fresh food was decayed, unwashed, unpeeled or untrimmed. 

This results in a high microbial load.  A larger than normal

number of microorganisms can take a longer processing time for

complete sterilization than is usually recommended.

 

   2. Food packed too tightly in jars.  Temperature in the

geometric center of the jar was not high enough long enough to

result in complete sterilization of the food.  Pack food loosely,

prepare according to USDA Guidelines (1/2 inch slices, halves,

etc.) then use the recommended time, pressure, temperature.

 

   3. Jars became unsterile soon after being filled.  If lids are

not placed on jars and processing is not started immediately

after jars are filled, microorganisms may start to grow and reach

very high levels prior to processing.

 

   4. Inaccurate heat-processing time was used; this may occur if

old recommendations are used (food is underprocessed) or if the

timing was interrupted (power failure, pressure fluctuation,

etc.)

 

   5. Food was not processed at the correct temperature:

      A. Pressure Canner (240 F,115 C).       

      1. Failed to test dial gauge yearly.

      2. Failed to exhaust canner 10 min with full steam flow.

      3. Failed to make an adjustment for elevation (11 PSIG     

	 versus 10 PSIG in Illinois due to average 1000 above sea

	 level altitude)

      4. Failed to keep pressure accurate (high enough).

 

      B. Boiling Water Bath Canner

      1. Water was not covering jar tops by 1" or more.

      2. Water was not maintained at a rolling boil.

      3. Processing time was too short.

      4. Failed to make an adjustment for altitude (addition of 2

	 minutes for every 1000 ft above sea level).

 

   6. Use of Open Kettle Canning, Microwave Canning, or Oven

Canning Methods.  These methods do not get the canned food hot

enough long enough to destroy microorganisms so the food may

spoil, may contain dangerous microorganisms and their toxins, or

both.

   

   7. Improper cooling of jars after processing:

 

      A. Failure to remove jars from canner at the end of

processing time or when gauge reads "0".  As jars cool, they may

suck water (containing microbes or spores) back into the food.

 

      B. Failure to properly cool jars.  Very slow or very rapid

cooling may interfere with formation of a seal.

   

   8. Use of paraffin to seal jelly jars.  Paraffin is no longer

recommended for sealing jams, jellies or preserves.  Mold, which

is the most common spoiler of sweet spreads, can send "roots" down

along the edge of the paraffin and produce toxic substances into

the spread.

 

   9. Improper storage of home-canned foods:

 

      A. Home canned foods which are exposed to temperatures in

excess of 95 degrees F may spoil.  Sterilization recommendations

used for home canning do not necessarily kill some of the

"thermophiles" or heat loving microorganisms.  These organisms

tolerate high temperatures and will grow at high temperatures. 

If they are still present, they may grow and spoil the food, or

alter the food so that other microorganisms can grow.

 

      B. Home canned foods which are stored in the sunlight may

get very hot inside--the light goes in, changes to heat as it is

absorbed by the food, allows the air in the headspace to expand

breaking open the seal allowing microorganisms to come in.

 

      C. Keeping very acid foods (pickled or fermented products,

some juices) for a long period of time may give the food acid

time to eat away at and deteriorate the lid resulting in pinholes

which allow microorganisms to get into the jar.  Discard any home

canned food with damaged or flaking metal on the lid.

 

      D. Lids on home canned foods stored in a damp place may

rust through allowing microbes to get into the food.



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                      

EHE-669

---- 

UNSEALED JARS AND SPOILED FOOD--WHAT TO DO



  Occasionally even the most careful home canner has jars which

become unsealed during storage resulting in food spoilage. 

Exposure to high temperatures or water during storage may cause

the seals to break open or the lids to rust through allowing

microorganisms access to the food inside.  Any time a jar of

home-canned food looks suspicious, treat it as though it were

spoiled.  Low-acid home-canned foods such as vegetables, meat,

poultry and seafood are a special problem because of their

association with botulism, so spoiled in these food categories

should be detoxified before they are disposed of.

 

1.   Do not taste food from an unsealed jar or any food which

     appears to be spoiled.  Presence of black discoloration,

     gas, swelling of the lid, unnatural odors, spurting liquid

     and mold growth (blue, white, black or green) indicate

     spoilage.

 

2.   Spoiled, low-acid foods (including tomatoes) may have no

     evidence of spoilage, so if they are suspect:

   

       A.      Swollen but still sealed jars can be put in the

	       garbage (in a heavy bag) or buried.

   

       B.      Unsealed jars should be detoxified.

 

3.     Detoxification:

 

       A.      Place containers and lids on their sides in a

	       large pot (8 qt or more).

 

       B.      Wash hands well.

 

       C.      Cover containers with water to at least 1" over

	       them.

 

       D.      Put lid on pot and bring to a boil.

 

       E.      Boil 30 minutes.

 

       F.      Cool and discard (in trash bag or bury).

 

       G.      Scrub all counters, containers, equipment (can

	       opener), clothing and  hands that may have had

	       contact with the food.  Throw away sponges, wash

	       cloths, etc. used in the clean-up.

 

ALTERNATE DETOXIFICATION METHODS:

   

Cover jar and food with chlorine bleach.  Let stand 24 hours. 

Dispose of as above.

 

Cover jar and food with a strong lye solution and let stand 24

hours.  Dispose of as above.

   

NOTE: Do not mix chlorine bleach and lye (sodium hydroxide)

together.



Prepared by Susan Brewer/Foods and Nutrition Specialist/Revised, 1992                                                    

EHE-680

----



IV.2  [Botulism.  What is it?]



The word from the FDA, courtesy of Henry Hilbreath, aka souris..



Food and Drug Administration Foodborne Pathogenic 

Microorganisms and Natural Toxins 1992



     1. Name of the organism: Clostridium botulinum 

       Clostridium botulinum is an anaerobic, Gram-positive, spore- 

forming rod that produces a  potent neurotoxin. The spores are heat-

resistant and can survive in foods that are incorrectly or minimally 

processed. Seven types (A, B, C, D, E, F and G) of botulism are 

recognized, based on the antigenic specificity of the toxin produced 

by each strain.  Types  A, B, E and F cause human botulism.  Types C 

and D cause most cases of botulism in animals. Animals most commonly 

affected are wild fowl and poultry, cattle, horses and some species 

of fish.  Although type G has been isolated from soil in Argentina, 

no outbreaks involving it have been recognized. 

       Foodborne botulism (as distinct from wound botulism and infant 

botulism) is a severe type of food poisoning caused by the ingestion of 

foods containing the potent neurotoxin formed during growth of the 

organism. The toxin is heat labile and can be destroyed if heated at 

80 C for 10 minutes or longer. The incidence of the disease is low, but 

the disease is of considerable concern because of its high mortality 

rate if not treated immediately and properly.  Most of the 10 to 30 

outbreaks that are reported annually in the United States are 

associated with inadequately processed, home-canned foods, but 

occasionally commercially produced foods have been involved in 

outbreaks. Sausages, meat products, canned vegetables and seafood 

products have been the most frequent vehicles for human botulism. 

       The organism and its spores are widely distributed in nature. 

They occur in both cultivated  and forest soils, bottom sediments of 

streams, lakes, and coastal waters, and in the intestinal tracts of 

fish and mammals, and in the gills and viscera of crabs and other 

shellfish. 



    2. Name of the Disease: 

       Four types of botulism are recognized: foodborne, infant, wound, 

and a form of botulism whose classification is as yet undetermined. 

Certain foods have been reported as sources of spores in cases of infant 

botulism and the undetermined category; wound botulism is not related to 

foods. 

       Foodborne botulism is the name of the disease (actually a 

foodborne intoxication) caused by the consumption of foods containing 

the neurotoxin produced by C. botulinum. 

       Infant botulism, first recognized in 1976, affects infants 

under 12 months of age. This type of botulism is thought to be 

caused by the ingestion of C. botulinum spores which colonize and 

produce toxin in the intestinal tract of infants (toxico infectious 

botulism).  Honey is the only implicated food source for C. botulinum 

spores. The number of confirmed infant botulism cases has increased 

significantly as a result of greater awareness by health officials since 

confirmed infant botulism cases has increased significantly as a result 

of greater awareness by health officials since its recognition in 1976. 

It is now internationally recognized, with cases being reported in more 

countries. 

       Wound botulism is the rarest form of botulism. The illness 

results when C. botulinum by itself or with other microorganisms 

infects a wound and produces toxins which reach other parts of the 

body via the blood stream. Foods are not involved in this type of botulism. 

       Undetermined category of botulism involves adult cases in which 

a specific food or wound source cannot be identified. It has been 

suggested that some cases of botulism assigned to this category might 

result from intestinal colonization in adults, with in vivo production 

of toxin.  Reports in the medical literature suggest the existence of a 

form of botulism similar to infant botulism, but occurring in adults. 

In these cases, the patients had surgical alterations of the gastro

intestinal tract and/or antibiotic therapy. It is proposed that these 

procedures may have altered the normal gut flora and allowed C. botulinum 

to colonize the intestinal tract. 



    3. Nature of the Disease: 

       Infective dose - a very small amount (a few nanograms) 

of toxin can cause illness. 

       Onset of symptoms in foodborne botulism is usually 18 

to 36 hours after ingestion of the  food containing the 

toxin, although cases have varied from 4 hours to 8 days. 

Early signs of intoxication consist of marked lassitude, 

weakness and vertigo, usually followed by  double vision and 

progressive difficulty in speaking and swallowing. Difficulty 

in  breathing, weakness of other muscles, abdominal 

distention, and constipation may also be  common symptoms. 

       Clinical symptoms of infant botulism consist of 

constipation that occurs after a period of  normal 

development. This is followed by poor feeding, lethargy, 

weakness, pooled oral secretions, and wail or altered cry. 

Loss of head control is striking.  Recommended treatment is 

primarily supportive care.  Antimicrobial therapy is not 

recommended. Infant botulism is diagnosed by demonstrating 

botulinal toxins and the organism in the infants' stools. 



    4. Diagnosis of Human Illness: 

       Although botulism can be diagnosed by clinical 

symptoms alone, differentiation from other diseases may be 

difficult. The most direct and effective way to confirm the 

clinical  diagnosis of botulism in the laboratory is to 

demonstrate the presence of toxin in the serum or feces of 

the patient or in the food which the patient consumed. 

Currently, the most sensitive and widely used method for 

detecting toxin is the mouse neutralization test. This test 

takes 48 hours. Culturing of specimens takes 5-7 days. 



    5. Associated Foods: 

       The types of foods involved in botulism vary according 

to food preservation and eating habits in different regions. 

Any food that is conducive to outgrowth and toxin production,  

that when processed allows spore survival, and is not 

subsequently heated before consumption can be associated 

with botulism. Almost any type of food that is not very  

acidic (pH above 4.6) can support growth and toxin production 

by C. botulinum.  Botulinal toxin has been demonstrated in a 

considerable variety of foods, such as canned corn, peppers, 

green beans, soups, beets, asparagus, mushrooms, ripe olives, 

spinach, tuna fish, chicken and chicken livers and liver 

pate, and luncheon meats, ham, sausage, stuffed eggplant, 

lobster, and smoked and salted fish. 



    6. Frequency: 

       The incidence of the disease is low, but the mortality 

rate is high if not treated immediately  and properly. There 

are generally between 10 to 30 outbreaks a year in the United 

States.  Some cases of botulism may go undiagnosed because 

symptoms are transient or mild, or misdiagnosed as Guillain-

Barre syndrome. 



    7. The Usual Course of Disease and Complications: 

       Botulinum toxin causes flaccid paralysis by blocking 

motor nerve terminals at the  myoneural junction. The flaccid 

paralysis progresses symmetrically downward, usually  

starting with the eyes and face, to the throat, chest and 

extremities. When the diaphragm and chest muscles become 

fully involved, respiration is inhibited and death from 

asphyxia results.  Recommended treatment for foodborne 

botulism includes early administration of botulinal 

antitoxin (available from CDC) and intensive supportive care 

(including mechanical breathing assistance). 



    8. Target Populations: 

       All people are believed to be susceptible to the 

foodborne intoxication. 



    9. Food Analysis 

       Since botulism is foodborne and results from ingestion 

of the toxin of C. botulinum, determination of the source 

of an outbreak is based on detection and identification of 

toxin in the food involved. he most widely accepted method 

is the injection of extracts of the food into passively 

immunized mice (mouse neutralization test). The test takes 48 

hours.  This analysis is followed by culturing all suspect 

food in an enrichment medium for the detection and isolation 

of the causative organism. This test takes 7 days. 



   10. Recent Outbreaks: 

       In the last 10 years, two separate outbreaks of 

botulism have occurred involving commercially canned salmon. 

Restaurant foods such as sauteed onions, chopped bottled  

garlic, potato salad made from baked potatoes and baked 

potatoes themselves have been responsible for a number of 

outbreaks. [Root crops, pattern?--LEB]

Also, smoked fish, both hot and cold-smoke (e.g.,  

Kapchunka) have caused outbreaks of type E botulism. 

       In October and November, 1987, 8 cases of type E 

botulism occurred, 2 in New York City and 6 in Israel.  All 8 

patients had consumed Kapchunka, an uneviscerated, dry-

salted, air-dried, whole whitefish.  The product was made in 

New York City and some of it was transported by individuals 

to Israel. All 8 patients with botulism developed  symptoms 

within 36 hours of consuming the Kapchunka. One female died, 

2 required  breathing assistance, 3 were treated 

therapeutically with antitoxin, and 3 recovered  

spontaneously. The Kapchunka involved in this outbreak 

contained high levels of type E  botulinal toxin despite salt 

levels that exceeded those sufficient to inhibit C. botulinum 

type E outgrowth. One possible explanation was that the fish 

contained low salt levels when  air-dried at room 

temperature, became toxic, and then were re-brined. 

Regulations were  published to prohibit the processing, 

distribution and sale of Kapchunka and Kapchunka-type 

products in the United States. 

       Most recently, a bottled chopped garlic-in-oil mix was 

responsible for three cases of botulism in Kingston, N.Y. 

Two men and a woman were hospitalized with botulism after  

consuming a chopped garlic-in-oil mix that had been used in a 

spread for garlic bread. The bottled chopped garlic relied 

solely on refrigeration to ensure safety and did not contain  

any additional antibotulinal additives or barriers.  The FDA 

has ordered companies to stop making the product and to 

withdraw from the market any garlic-in-oil mix which does not  

include microbial inhibitors or acidifying agents and does 

not require refrigeration for safety. 

	Since botulism is a life-threatening disease, FDA 

always initiates a Class I recall. 

The botulism outbreak associated with salted fish mentioned 

above is reported in greater detail in Mortality and Morbidity 

Weekly Report (MMWR) 36(49):1987 Dec 18.

A botulism type B outbreak in Italy associated with eggplant 

in oil is reported in MMWR 44(2):1995 Jan 20. 

An incident of foodborne botulism in Oklahoma is reported in 

MMWR 44(11):1995 Mar 24. 

Link to recent Clostridium botulinum research.

A Loci index for genome Clostridium botulinum available from 

GenBank. 

mow@vm.cfsan.fda.gov 

----



Botulism poisoning is due to ingesting toxin(s) produced by the 

anerobic bacterium _Clostridium botulinum_.  There are seven 

isoforms of botulism toxins (Types A-G).  Botulism toxins are 

colorless, odorless, and tasteless, but highly potent neurotoxins.  

To explain the physiology of the toxin a little farther, you 

might remember that nerve impulses are electrical signals (charge 

gradient that runs along the length of an axon), while the connection 

between muscles and nerves are mediated by chemical signals.  The 

end of an axon releases synaptic vesicles filled with chemical 

neurotransmitters.  These synaptic vesicles travel a short distance 

to the synaptic plate on muscle cells, then bind and release 

neurotransmitters.  Current research indicates that botulism toxins 

bind and cleave several proteins on the outside of synaptic vesicles.  

Those vesicles cannot then bind to the next synaptic plate and unload 

the neurotransmitter.  Thus, the connection between nerve and muscle 

impulses are cut biochemically, at the place where a chemical signal 

is delivered.  Muscle control is lost, especially fine facial muscles.  



Symptoms of botulism toxin poisoning usually occur within 12-36 hrs 

after ingestion.  They include muscle weakness, slurred speech, 

blurred vision (all fine muscle movements); followed by an inability 

to hold up the head.  Death occurs by respiratory failure.



If you recognize these symptoms after trying a canned food, call 

911 immediately.  Whoever is able should reclose the jar, wrap 

well, put in a ziploc bag, close, bring to the hospital.  Wash 

your hands after this procedure!



Treatment for botulism is straightforward.  Often the antisera to 

the toxin is given, and the victim is placed on a respirator.  

Survival depends on the amount of toxin ingested, and how quickly 

the victim got treatment.  Recovery is quite slow, taking months.  

The United States case/fatality rate has dropped in recent years, 

but the *number of cases* in the US increases slightly in proportion 

to the popularity of home canning.  Interesting cultural comparison: 

botulism cases in Europe tend to come from cured meats, from Japan

from salted fish, from the US from canned vegetables. 





IV.3  [I'm confused about when the toxin is produced.  Tell me more 

about the bacterium.]



There are three varieties of _C. botulinum_;  2 of these varieties 

(A, C) live and grow in soil under anerobic (without oxygen) 

conditions, while 1 variety (E) can be found in fresh and saltwater, 

also under anerobic conditions.



Under aerobic (oxygen) conditions, all varieties of _C. botulinum_

encyst, producing a spore.  Under normal *aerobic* conditions, 

both oxygen and your immune system take care of the few dormant 

spores that you meet in everyday life.  NOTE: This is the dormant 

spore, *not* the bacterium.  The bacterium is what you could find 

in a badly processed can.  However, while the encysted, dormant 

form does *not* produce the toxin (only the bacterium does), the 

_C. botulinum_ spore is much more resistant to extreme conditions 

than the bacterium, making it harder to kill.



Deadly problems can occur in situations where you attempt to preserve

food by creating an *anerobic* state; namely, when you create a vacuum 

seal using heat and a 2-piece lid, sometimes when you preserve food in

oil, or when you smoke meat.  In each of those situations, the _C. 

botulinum_ spores can develop ("hatch" is a good way of thinking of it) 

into the bacterium, which then produce the toxin in your canned goods, 

oil, or on your smoked meat.  For this reason, _C. botulinum_ spores 

in canned/smoked food must be killed or must be kept dormant.  You, 

as a food preserver, using good common sense and a bag of tricks can 

accomplish this.





IV.4. [How can I be absolutely, positively sure that those spores are 

killed?]



You know, I think someone could make a mint by inventing the

"home botulism test kit" that would work in the same way that

a home pregnancy test kit does.  But...

 

Remember, that despite the bacterium's fearsome reputation, _C. 

botulinum_ is still a microbe, and can be killed using a little 

basic microbiology.  Preserving recipes utilize at least one of 

these 5 microbiological facts, good recipes often use several.



	1.  _C. botulinum_ bacterium dies at 212 F/ 100 C.

	2.  _C. botulinum_ spores die at 240 F/ 116 C.  

	3.  Botulism toxin denatures at 185 F/ 85 C.  

**(All temperatures must be maintained for least 15 minutes, and

the heat must be consistent throughout the food, fluid, and jar.)**  

	4.  _C. botulinum_ spores cannot hatch in strong acid

solutions of pH 4.6 or below. (Some sources claim pH 4.7.)

	5.  _C. botulinum_ cannot grow, develop, or multiply

in food with a water content of less than 35%.  (Food dehydrators

have another set of toxic pests to worry about.)



Common sense is a first step in the prevention of botulism.



For instance: 1.) _C. botulinum_ bacteria and spores usually live 

in soil.  Thus clean foods of soil, dust, grit, etc, using fresh, 

cold water.  Change wash water often.  Don't can "drops", fruit 

that has dropped to the ground.  Pay special attention to cleaning 

root crops (including garlic!), shucking skins or peeling that 

produce if need be.



2.)  One variety of _C. botulinum_ (E) lives in flat water.  So,

you want to make your brines, etc, with fresh cold water.  Start 

with fresh, cold water if you are boiling to sterilize, or perform 

other operations.



3.)  Botulism spores remain dormant under high acid conditions.

Fruit is quite high in acid but also contains a lot of sugar, so

the fruit still tastes sweet.  Vinegar is added to vegetables to

pickle them.  You can can foods like this in a boiling waterbath. 

However, the concentration of acid (ionic strength) is also very

important, so you want to use vinegars of a known strength (5% or 5

grain); add the recommended amount of vinegar, citric acid, or

ascorbic acid described in your recipe; can just-ripe fruits.  For

safety's sake, you shouldn't cut down the amount of vinegar in a

recipe--take a cue from fruit and add a little bit of sugar to 

cut down the extreme acid taste.  Vegetable pickles should be

immersed in the vinegar or brine.  *BTW, finding out that honey is

a source of botulism spores (infant botulism), means that I'm not

thrilled about the idea of substituting honey for sugar, as the 

Rodale Institute appears to be.*



4.)  Botulism spores, bacterium, and the toxin are killed by high

heat.  However, all the contents of the jar has to get to the target

temperature, no matter the volume, and the temperature should be

sustained for about 15 minutes.  Follow recipes exactly, including jar

sizes and treatment of the jars.  Process at least for the times

indicated, but remember that you have to increase processing 

time or pressures depending on your altitude.  (Water boils at lower

temperatures the higher your altitude.)  Note that larger size jars 

usually require longer processing time, because the heat has to 

penetrate through the jar.



Acid and heat are each used in canning things that are borderline acid,

such as tomatoes, tomato vegetable mixes (like salsa and spaghetti

sauce), vegetable relishes, and other vegetable mixes.  The idea

here is that you can't increase one thing to avoid other procedures.

(You can't increase acid to avoid pressure canning).



5.)  Botulism cannot grow or develop without water.  

In making jams or jellies, enough sugar and pectin is added to form

a gel, depressing the amount of free water available for bacteria to grow.

This is one of the reasons why special care has to be taken if the

jam or jelly is extremely runny.



Foods preserved in oil (raw garlic, chilis, dried tomatoes) create a

special case.  Oil contains no water, as it is centrifuged out during 

processing.  If an item is dependably dry, under 35% water content, 

adding it to the oil should not cause problems, as long as your items 

are well immersed (1 inch of oil covering).  Dry herbs, seeds and 

spices, dried chiles, even sundried tomatoes should not cause problems.  

(N.B. Research from the Australian Extension Service--sundried tomatoes 

are more acid than hydrated ones: pH 4.0 for dried, 4.6 for hydrated--LEB)

However, the dehydrated food must be properly dried, conditioned, and 

not case hardened (case hardened things are hard and crunchy on the 

outside, soft and gooey on the inside).  The jury is out on wet herbs.



If you try to preserve a lot of "wet" items in oil (garlic cloves, 

chopped onions, ginger root, fresh chiles), you might have a heap 

of trouble.  Oil doesn't contain much dissolved oxygen, so it is a 

good anerobic medium.  Raw garlic, onions, ginger are all rootcrops, 

and each contain over 35% water.  Chilis often are added to oil in 

a non-dried state.  Generally, you want to "pickle", or at least 

allow your wet, raw item to take up some 5% vinegar for about 15-20 

minutes before putting into the oil.  Chunky items (i.e. garlic 

cloves) should be smashed, crushed, or chopped to get the vinegar

into the item.  



Simple, but through, sauteing of your chosen flavoring in your oil 

can also get rid of spores, since they evaporate free water, and 

the oil can be heated to above 240 F.  Yet another idea is to 

refrigerate your flavored oils, as bacterial growth is very slow 

below 40 F/4 C.



In addition, the garlic-in-oil botulism problem began when garlic

pastes in olive oil were introduced in grocery stores.  Many of the 

botulism poisonings occurred when these pastes were used in cold 

pasta, salads, and salad dressings.  If you are going to be using 

your flavored oil for sauteing, stir fry, or deep fat frying you 

will easily heat your oil to above any of the target temperatures 

described above.  



Since the toxin is denatured at 185 F/85 C, if you are concerned 

about a canned good the usual procedure is as described in the 

above section (to hard boil the contents for 15 minutes).  NOTE: 

This will denature the botulism toxin.  Other toxins, such as those 

caused by _Staphococcus_, will not denature until temps of 240 F/

116 C are reached and sustained for 30 minutes.  As a matter of 

fact, a hard boil in that case will break open the bacteria, and 

more toxin would be released into the food.



(end of part 5)

========
Newsgroups: rec.food.preserving
Subject: Rec.food.preserving FAQ, version 2.3, part 6
From: lebasel@nando.net (lebasel)
Date: 1 Jan 1996 20:30:46 -0500

Part 6 of 6 

Version 2.3  

Recipe troubleshooting, and a list of Other Resources.

=====================================================================

---------------V. Recipe Cavaets and Troubleshooting----------------

=====================================================================



V.1  [I just got a recipe from rec.food.preserving that I'd like to try.  

Is it safe to make?]



To any food preserver, all preservation recipes are interesting. 

That said, not all recipes are safe, or even good to make.  Being

on USENET for a little while, we all know that an unmoderated

group (r.f.p is unmoderated) can and will generate irresponsible

posts and undesirable recipes.  I, for one, can just imagine the

alt.syntax.tactical team coming up with a "botulism in a jar"

recipe with an innocent sounding name ;).  However, you can develop

a little healthy discrimination by looking at the material in

this section.



0.  Posters should be responsible for recipes posted, and if you 

are trying out a preserving recipe for the first time, extreme 

caution should be taken.  Your best source of information on a 

posted recipe is the poster's Email address.  If the recipe poster

doesn't answer your questions, that's a bad sign.  I haven't tried

most of the recipes in the FAQ (except the sundried tomato, and the

curing olive ones), so I've included the email addresses for your

convenience.



1. Recipes, if they came from a publication (book, pamphet, magazine), 

that publication should be stated, preferably at the beginning.  It 

would be very wise to note the copyright date, too.  If the recipe is 

an old family recipe, it should also be posted, too.  Of course,

plenty of bad recipes get into cookbooks, so.... 

 

2. If you altered the recipe, you should post that.  The best thing 

to post would be the original recipe, and your changes made to it.

 

3. Processing times for recipes are assumed to be for sea level.  

You should know your elevation, and you must remember to increase the 

processing time the higher the altitude that you can at.  If are 

posting an old family recipe, you really should post your altitude, too.

 

4. And remember, you can always make a refrigerator batch, by not sealing

and processing, just refrigerating the results.

--------------



V.2  [Most of the recipe measurements posted here are not metric.  Can 

you help me?]



Some basic conversions.  Check the rec.food.cooking FAQ for more of them.



*Temperature*.

    F to C = temp-32 X (5/9)           C to F =temp X (9/5)+32



-20 F = -29 C         0 F = -18 C       32 F = 0 C     70 F = 21 C

165 F =  74 C       180 F =  82 C      212 F = 100 C   220 F = 105 C

240 F = 116 C



*Volume Measure*.

	1 qt = 1 liter (L)

	1 cup (C) = 250 mL ; 1/2 pt = 250 mL

	1 pt = 500 mL

	1 Tablespoon (Tbsp) = 15 mL

	1 teaspoon (tsp) = 5 mL

	1 fluid oz = 30 mL



*Weight Measure*.

	1 lb = 454 grams or .454 kg

	1 oz = 28.4 grams



*Weight to Cups (Sugar)*



*Pressure*.



*Length (elevation)*.           *Length (headspace measurement)

	1000 ft = 305 meters            1 inch = 2.5 centimeter





V.3  [I got some recipes from my grandparents.  Are they safe?  How

can I make them safe?]

----

Evaluating Home Canning Recipes For Safety



What do you do when someone gives you "Aunt Tillie's Special" old

favorite jam recipe?  Or Uncle Willie's barbecue sauce?  Or

Cousin Millie's dill pickle recipe?  In today's heightened

awareness of food safety, how do you tell which are safe and

which are not?  There are no hard and fast rules, or secret

formulas, to help you decide. But there are some priorities you

can use to help you balance the pros and cons. They depend on the

factors that molds, yeasts and bacteria need to grow, and on the

relative hazards that molds, yeast and bacteria present in foods.



Factors Influencing Safety

 

In food preservation, the growth factors that are important are:

 

     Sugar - enough sugar will stop the growth of most organisms 

     Salt - enough salt will stop the growth of most organisms

     Acid -enough acid will stop the growth of most organisms

 

       ** Too little sugar, salt or acid will permit spoilage.

 

     Air - most organisms must have air to grow, BUT the most 

	  dangerous bacteria in home food preservation,

	  Clostridium botulinum, will only grow without air.

 

     Temperature - most dangerous microorganisms grow best at 

	  room temperature or a little above. But in preserving

	  food, we are interested in killing the organisms and

	  their spores, not just in slowing their growth.

 

The death rate of microorganisms depends on:

 

     The microorganism - they die at different rates

     The number of cells or spores present initially in the food

	  - the more there are, the longer it will take to kill

	  them all

     The medium (food) that they are in - most die faster in 

	  acidic food than low acid food, and in wet food than

	  dry food.

     The temperature - in canning the important temperature is 

	  the temperature at the coldest spot in the jar.  

     The length of time at that temperature - when we heat food,

	  not all the organisms will die at the same time, they

	  die gradually, and the full process time is necessary

	  to be sure that all, even the most heat-resistant ones,

	  have died.

 

     These last two factors, temperature and time, depend on how

much solid vs. liquid is in the jar, and on how tightly the food

is packed.  Heat from the steam or water in the canner penetrates

into different foods at different rates.  Liquids circulate in

the jar and carry the heat into the center of the jar.  Solids

must heat slowly from the outside in.  A process time for

randomly packed green beans, which have spaces for water to

circulate, will not be adequate for "tin soldier" green beans,

when the tightly packed, vertically aligned beans leave no room

for water to circulate.

    

The most important microorganism in home canning is Clostridium

botulinum.  The toxins it produces damage the nervous system,

producing paralysis and possible death.  The damage to nerve

cells is permanent.  Minute amounts of contaminated food can

carry enough toxin to cause death.  This bacteria produces spores

which are very resistant to heat.  It is also very sensitive to

acid, and will not grow in acid foods.  Other pathogenic bacteria

are usually killed by much less heat and in a shorter period of

time than Cl. botulinum.  Most require air, so will not grow in a

sealed jar. They are of less concern in home canning. 

 

Molds and yeast are of concern because if they grow they can

reduce the amount of acid present in the food.  If that occurs

Cl. botulinum may be able to grow.  Some molds, particularly

those that grow on fruits and fruit products are known to produce

toxins that cause damage to the nervous system and kidneys, or

cancer in research animals.  The likelihood is that they will

cause some damage in humans if consumed often enough. 

(Toxin-producing molds grow well on grains and peanuts, but these

products are not home-canned.)   Molds and yeasts will also spoil

the taste, texture, color and overall appearance of the food,

making it unfit for consumption. 

 

Jams, Jellies, Sweet Spreads

In a jam or jelly recipe made with regular pectin, not the low or

no-sugar variety:  If the jam or jelly sets properly (stiffens

into jam or jelly) it has enough sugar to inhibit the growth of

bacteria and all but a few sugar-tolerant molds and yeasts.  This

will also be true for marmalades and preserves, and for jellies

made the long-boil method without added pectin.  The fruit blend

used is not crucial. 

 

However, mold growing on a fruit spread is a problem.  It should

not be scooped off, rather the entire product should be

discarded.  To avoid mold problems, all jellies, jams and sweet

preserves should be packed in pre-sterilized jars and processed 5

minutes or more in a boiling water bath canner.  The exceptions

are some of the sugar-free types which explicitly state on the

package of jelling agent that they should not be processed. 

These contain preservatives to prevent mold growth, and the heat

of processing would cause soft jelly.  In addition, heat will

cause the sweetener to break down and lose its sweet taste.

 

Pickles and Relishes

 

The pickle recipe is more complicated.  The proportion of acid

(vinegar) to the amount vegetable is crucial. Enough vinegar must

be added to change the low-acid cucumber into a high-acid pickle

to be safe.  There is no formula or set proportion to decide if

the recipe provides for adequate vinegar. The best thing to do is

to find a recipe with similar procedures in the USDA Guide to

Home Canning and compare the amounts. This is especially true of

pickle relishes or vegetable relishes where several vegetables

are ground together.  

 

Similarities to look for include:

 

1.   Similar recipes will use the same presoak - soak in ice

     water, or in salt water, or no soak. 

 

2.   They will call for the same size cucumbers - 4", or 6", or

     8", or specify small or large. 

 

3.   The maturity of the cucumber influences how much acid it

     will take to pickle it.  Smaller, less mature cucumbers have

     the capacity to neutralize more acid per unit of weight than

     do larger, more mature ones. 

 

4.   Similar recipes will also specify similar procedures with

     the brine: Are the slices or spears packed in the jar raw

     and the brine poured over, are they merely heated in the

     brine, or are they simmered before packing?  Is the

     simmering or boiling time the same?  Each of these will

     influence how rapidly the acid penetrates the cucumber and

     how much the cucumber juice will dilute the acid.  

 

5.   Similar recipes will call for similar proportions of onion

     or other vegetables. 

 

6.   Quantities of salt are critical in fermented pickled

     products; proportion of salt to vegetable to vinegar should

     be very similar to USDA recipe to be sure that it will be

     safe.  Proportions of spices are not crucial and may be

     adjusted to suit tastes without danger.

 

     If too little salt is used the cucumbers will spoil, get

     slimy, float, smell foul, and the fermenting mixture may

     support the growth of hazardous microorganisms. If too much

     salt is used, there will be no fermentation, just shriveled

     cucumbers sitting in salt water. Either case is obvious: the

     recipe is not good.

 

     In quick pack pickles the amount of salt is not critical.

     Salt may be omitted, or a reduced sodium salt-type product

     used.  The flavor and texture may be noticeably different,

     and probably less acceptable but, the product will be safe. 



All pickle products should be processed in a boiling water bath

to reduce the likelihood of mold or yeast spoilage.  Old recipes

for whole or sliced pickles that have been used for generations

without processing and without spoilage should at least be given

a 10 minute process.  

 

Pickle relish products must also adhere to the USDA proportions

and process times.  Quantities of vegetable and vinegar, heating

prior to packing, and process time must be similar to a USDA

recipe.  An old, tested and trusted recipe may be used if the 10

minute process time is used.  Other recipes may be changed, or

the product refrigerated.  

 

For comparison of quantities, note the following equivalencies:

 

       1 lb 5" cucumbers = about 5 cucumbers

       1 lb mushrooms = about 6 cups chopped = 1 1/2 cups sauteed

       1 lb onions = about 3 cups chopped = about 4 medium

       1 lb green peppers = about 3 C chopped = 8-9 peppers

       1 lb sweet red peppers = about 3 cups chopped = 6-7       

	    peppers

       1 lb celery = about 4 cups chopped)

       1 lb tomatoes = about 3 medium = about 1 1/2 cups chopped

       22-23 lb tomatoes = about 7 quart or 28 cups cooked juice



     Other Ingredients:

 

     The use of alum is unnecessary.  The slight increase in

     crispness that it provides is lost after about 2 months of

     storage.  Few pickles are consumed within 2 months of

     processing.  However, since alum is usually used in very

     small amounts, its use does not constitute a safety problem.

 

     The use of grape leaves might contribute slightly to flavor. 

     They have no significant effect on safety. 

 

     Lime does cause a significant increase in the crispness of

     pickles.  If it is used, all excess lime must be rinsed away

     before the vinegar is added since it will neutralize the

     vinegar.  After the soak in lime water, the cucumber slices

     should be soaked in fresh water then drained, re-soaked and

     drained two more times (3 rinses in fresh water).

 

     Honey may be used safely, but quantities will need to be

     adjusted for taste, and color may be darker. One cup of

     sugar is equivalent to 3/4 C + 1 T honey (or 1 C less 3 T).



Tomato Products

 

Tomatoes and tomato products are very hard to categorize.

Tomatoes are borderline acidic.  Lemon juice or other acid

(vinegar, citric or ascorbic acid) must be added to all tomato

products to insure adequate acidity.  Added acid is necessary

whether the product will be pressure canned or boiling water bath

processed.  Bacteria and spores die faster in an acidic

environment, and the recommended process times for pressure

canning assume that the tomatoes are acidic.  The times would not

be reliably adequate to insure safety if the tomatoes were

low-acid.

 

Green tomatoes are more acidic, and may be used safely in any

recipe calling for red tomatoes.  Overripe and frosted tomatoes

are less acidic and can not be safely home canned.  They can be

frozen.



Addition of salt, while optional, does give an extra margin of

safety.  For dietary information, one teaspoon of salt added to 1

quart of juice or sauce adds about 526 mg sodium per cup.

 

Addition of low-acid vegetables to tomatoes decreases the

acidity.  The amount by which the acidity is lowered depends on

which vegetables, how much, how finely they are chopped, if they

are boiled in the tomatoes or not, if seeds and skins remain in

or are removed, and if the chunks of vegetable and tomato remain,

if they are ground together or sieved out.  The initial acidity

of the vegetables and tomatoes depends on maturity, growing

conditions, post-harvest holding conditions, and soil/location of

growth.

 

It is impossible to test every recipe.  It has so far been

impossible to develop a set of proportions or an equation that

would take into account all the variables and give a reliable

assessment of the acidity or the necessary process times.  The

only safe recommendations can be made by comparing the recipe in

question with the USDA guide recipes.  If more vegetable or less

acid (vinegar or lemon juice) is added than the USDA recipe, the

recipe in question can be changed or the product should be

processed according to the process times for the vegetables.

Alternatively the product may be frozen or refrigerated.  

 

These proportions of vegetables have processing times in the USDA

Home Canning Guide:

 

  Tomato-vegetable juice   22 lb tomato : 3 C chopped vegetable

  Spaghetti sauce          30 lb tomato : 8 C vegetable : no acid

  Ketchup #1               24 lb tomato : 3 C onion : 3 C vinegar

  Ketchup #2               24 lb tomato : 1 C peppers : 2.6 C  

			      vinegar

  Ketchup #3               24 lb tomato : 9 C vegetables : 9 C

			      vinegar

 

Use the equivalencies above to convert the amount of vegetables

to cups before a recipe is evaluated for safety.

      

The tomato-vegetable juice recipe specifies "chopped vegetables". 

Up to but no more than 3 cups of mixed vegetables may be safely

added to tomatoes to make 7 qts of juice.  Which vegetables are

used is not important, the margin of safety is large enough to

tolerate the variations in this recipe.  BUT, after boiling, this

recipe is pressed or sieved, so the chunks are removed, and a

smooth juice is canned.  These proportions can not be used for a

chunky sauce.

 

The spaghetti sauce is pressure processed, so the proportions can

be different.  The tomato acid and the long boiling prior to

canning are sufficient.  These proportions and procedures can be

used with different spices to make a taco or barbecue sauce type

products.

 

Ketchups 1 and 2 are pressed or sieved so skins and seeds are

removed.  The proportions are similar, #2 with less added

vegetable has a little less added vinegar.  Ketchup #3 is a

blender ketchup, skins are not removed prior to canning.  The

amount of added vegetable and of added acid is much greater

relative to the amount of tomato.

 

If these proportions are maintained, the amounts of sugar and

spices may be varied to suit one's taste without endangering the

safety of the product, and processing times given in the USDA

Guide can be used.  If other proportions are used, if the product

is canned chunky instead of sieved smooth, or blended raw

(uncooked) or any other variation,  the processing times are not

valid: the recipe must be changed, or the product must be frozen

or held refrigerated. 

 

 

Fruits and Vegetables

 

These products may be safely canned only according to USDA

guidelines.  Piece size, packing density and process times must

be followed.  Grated carrots can not be safely processed

according to times for carrot chunks.  Pumpkin puree can not be

safely canned. The density varies too much, according to variety

and preparation method, to give safe recommendations.  Only

pumpkin chunks may be canned.  Addition of aspirin, salt, or

"canning powders" will not increase the safety or allow for

reduced process times.  Deviations from the specified procedures

might not be safe. The only safe recommendations that can be

given for other procedures is to freeze or refrigerate the

product.

 

Fruits and vegetables may be pickled.  In this case the

guidelines for pickled products should be used. 

 

 

Jar Sizes

 

For all products, if the USDA Home Canning guide only offers

processing times for pint jars, then the product should not be

canned in quarts.  Usually this occurs for dense or tightly

packed products such as cream style corn, or for heat-sensitive

products such as jelly, mushrooms or pickle relishes.  In all

cases, the extra processing time that would be required to insure

an adequate temperature for an adequate time in the coldest part

of the jar would be so long that the quality of the product would

be lost.  Relishes would be soft and mushy, corn would be tough,

jelly would be syrupy.

 

Packing food for canning in irregularly-shaped jars such as

ketchup bottles or honey bears is not acceptable.  The irregular

shape and size might not allow for normal circulation and heat

penetration, and cold spots might exist that would allow for the

survival of bacteria. 

 

If the product has all ready been packed and processed within the

last 24 hrs, it may be repacked and reprocessed in smaller jars,

or refrigerated.  If it has been longer than 24 hrs since the

processing, the product should be discarded to ensure safety.

 

Food may be packed and processed in smaller jars, half pint

instead of pint if desired, but the processing time to be used

should be that specified for pints. There is no formula to

determine how much less processing would still be adequate. 

Mayonnaise or other straight sided, regularly shaped, commercial

packer jars may be used for boiling water bath canning only. 

They should not be used for pressure canning, due to the danger

of breakage, particularly when the canner is opened.  Flying

glass is dangerous. 



SUMMARY

1.  SWEET FRUIT SPREADS

     If it was made with regular pectin, high sugar recipe:

     Did it jell?  If it jelled, it has enough sugar, so is safe.

     Was it processed?  If not processed, it should be

     refrigerated for added safety.

     Is there visible mold?  If so, discard the entire contents

     of the container.

 

     If it was made with a low sugar or no sugar pectin product:

     Were the directions on the box, particularly the processing

     or refrigeration, followed exactly? If the directions were

     not followed, but there is no visible spoilage, the product

     may be refrigerated, or possible frozen. If there is mold,

     if there are bubbles rising, or other signs of spoilage, the

     product must be discarded.

 

2.  PICKLED VEGETABLE OR FRUIT:

     Find a recipe that has similar ingredients and procedures,

     ie. presoak, size of pieces, maturity and size of

     vegetables, treatment in brine.

 

     If there is no similar recipe, you can make no judgement on

     the recipe.  If it is an old recipe that has been used

     successfully for generations without spoilage, a 10 minute

     processing should be added.

 

     If there is a similar recipe, compare the amount of acid to

     vegetable between the two.

     If the recipe in question has less acid, either the acid can

     be increased or vegetable decreased to fit the USDA recipe. 

     If acid is increased, sugar may be increased to adjust the

     flavor. 

 

     If the product is all ready made and the recipe is unsafe:

	  If it was made less than 24 hrs previously, it may be

	  refrigerated.

	  If it was made more than 24 hrs previously, it should

	  be disposed of in a safe manner. 

 

     If the recipe is safe but the product was not processed:

	  If it was made less than 24 hrs previously, it may be

	  processed, with new lids. 

	  If it is cold, either empty the jars, heat product,

	  repack, and put into hot water, or put cold, filled

	  jars in cold water, heat together; process for full

	  time. 

	  It may be refrigerated, or frozen if feasible.

	  If it was made more than 24 hr previously, and has not

	  been refrigerated, it should be disposed of in a safe

	  manner.

 

 

3. TOMATO-VEGETABLE BLEND:

     Find a similar recipe in the USDA Guide. Check ingredients,

     proportions, and procedures.

 

     If there is no similar recipe, no processing times can be

     estimated.  To err on the side of safety, do not using the

     recipe, or freeze the product.

 

     If there is a similar recipe, check proportions of tomato to

     vegetable, and be sure there is added lemon juice or

     vinegar.  Minor adjustments to quantities of ingredients may

     be made to fit the USDA recipe.

 

     USDA recipes for juice can not be used to judge chunky sauce

     recipes, or vice versa.

 

     Spices and seasonings are not crucial to the safety of a

     recipe and can be adjusted.

 

 

4.  FRUIT OR VEGETABLE:

     Only USDA procedures and processing times may be considered

     safe.

 

     Products improperly processed less than 24 hours previously

     may be reprocessed, with new lids, or refrigerated or

     frozen.

 

     Products improperly processed more than 24 hrs previously

     should be discarded as potentially unsafe. 

 

 

5.  Wrong JAR OR JAR SIZE:

     If a larger jar or an irregularly shaped jar was used, and

     the food was processed less than 24 hours previously, it may

     be reprocessed, with new lids, in smaller jars.

 

     If more than 24 hours have passed, the food should be

     discarded. 

 

Prepared by Mary A. Keith, Foods and Nutrition, September, 1991   

Revised by M. Susan Brewer, Foods and Nutrition, June, 1992      

EHE-705

---- 

How To Evaluate Recipes - Procedures



Here are five sample recipes taken from two home canning

cookbooks on the market.  Use the questions and procedures from

Fact Sheet EHE-705, Evaluating Home Canning Recipes For Safety,

to evaluate them (see above--LEB).  You will also need the USDA 

Complete Guide to Home Canning.

 

I.   Pepper relish

 

     2 C chopped sweet red peppers           4 C cider vinegar

     2 C chopped sweet green peppers         4 C sugar

     4 C shredded cabbage                    4 T mustard seeds

     2 C chopped onions                      1 T celery seeds

     3 small hot red peppers, chopped        4 T salt

     

     Mix all the ingredients and let stand in a cool place

overnight.  In the morning pack in sterilized jars and seal. 

 

II.  Picnic Relish

 

     12 sweet green peppers, seeded          6 C sugar

     12 onions, peeled                       2 t dry mustard

     12 green tomatoes                       1 t allspice

     1/2 C salt                              1/4 T red pepper

     4 C cider vinegar

     

     Put all the vegetables through the medium blade of a food

chopper, sprinkle with the salt, and let stand 4 hr. drain, rinse

in clear water, and drain again.  In a kettle combine the vinegar

and sugar. Bring the liquid to a boil, add vegetables and spices.

Boil for 10 min. and seal in hot jars.

 

III. Chili Sauce I

 

     24 large ripe tomatoes             2 C cider vinegar

     1 small bunch celery, chopped      2 T salt

     6 onions, chopped                  1 t pepper

     3 cloves garlic, minced            1 t dry mustard

     3 sweet red peppers, seeded and chopped 

     2 T whole allspice, tied in a bag  1 1/2 C light brown sugar

 

     Scald, peel, core, and quarter the tomatoes.  Squeeze out

the seeds and excess juice and chop the pulp finely.  Put the

pulp in a large kettle, bring to a boil, and boil rapidly until

the tomatoes are soft.  Ladle off the clear liquid that comes to

the top of the tomatoes while they  are cooking.  Add the

remaining ingredients and cook for 30 min. Discard the spice bag

and continue to cook for about 1 hour longer, or until thick,

stirring occasionally.  Seal in hot sterilized jars.

 

 

IV.  Chili Sauce II

 

     4 qt ripe tomatoes, peeled and chopped

     1 C chopped onions                      2 sticks cinnamon

     1 1/2 C chopped red peppers             2 C vinegar

     1 1/2 C chopped green peppers           1 C sugar

     1 1/2 t whole allspice                  3 T salt

     1 1/2 t whole cloves

 

     In a large preserving kettle, combine the tomatoes, onions,

and peppers.  Add the spices, tied in a bag, bring the mixture to

a boil and cook until it is reduced to half its volume, stirring

frequently.  Add the vinegar, sugar, and salt and boil rapidly

for 5 min., stirring constantly.  Discard the spice bag. Pour

into hot jars and seal.

 

 

V.   Shirley's Sweet-Sour Sauce

 

     10 C chopped, ripe tomatoes        2 C sugar

     2/3 C chopped green peppers        2 C 5% acid cider vinegar

     2 C chopped onions                 2 T canning/pickling salt

 

     Dip tomatoes into boiling water 1/2 min. to loosen skins. 

Cool in cold water. Remove skins and cores. Blend or put through

food chopper. Place in 8-qt. kettle. Remove stems, membranes and

seeds from peppers and peel onions before chopping.  Add to

tomatoes; stir in sugar, vinegar and salt. Simmer, uncovered,

stirring frequently, for 2 hours or until thick and sauce begins

to round up on spoon. Ladle into 3 hot pint jars, filling to

within 1/8" of jar top. Wipe jar rims: adjust lids.  Process in

boiling water bath 15 minutes.  Start to count processing time

when water in canner returns to boiling.  Remove jars and

complete seals unless closures are self-sealing type. Makes 3

pints.



ANALYSIS OF THE RECIPES

 

I.   Pepper Relish 

 

     A.   First, as it stands, there is neither cooking nor

processing. The recipe can not be used as is. Can it be made

useable?  Here's how to try. 

 

     B.   What are the vegetable:acid proportions?   Add the cups

of vegetable.  There are 10 C vegetables.  The 3 small hot

peppers are negligible so they do not need to be counted.  There

are 4 C vinegar.  Notice that the recipe did not specify 5%

acidity.

 

     C.   What is the most similar USDA recipe?  While the

Piccalilli recipe (p. 18) might look similar because they both

have shredded cabbage, it really is not, because it has green

tomatoes, an acid product, and the questionable recipe has no

acid foods. So, the USDA recipe to use is the Pickled

Pepper-Onion Relish (p.18). 

 

     D.   What are the USDA proportions? Twelve cups of

vegetables to 6 C vinegar.

 

	  recipe    10 C veg : 4 C acid = 2.4 C veg : 1 C acid

	  USDA      12 C veg : 6 C acid = 2.0 C veg : 1 C acid

 

	  Therefore, this recipe does not have enough acid to be

	  safe. 

 

     E.   What recommendations can be made? 

 

	  If the vinegar were increased to five cups, the ratio

would then be 2 C veg : 1 C acid (10:5). So, to use this recipe:

 

	  a. increase the vinegar to 5 C

	  b. use 5% acidity vinegar

	  c. boil the mixture for 30 min. to use USDA procedures

	  d. presterilize jars

	  e. process the filled jars for 5 min. in boiling water 

 

     OR:  f. make the recipe as directed, do not seal it,         

	     refrigerate. 

	  

     Note that the recipe all ready has much more sugar (4C) than

the USDA recipe, so the increased vinegar should still be

acceptable. However, the sugar could be increased still further

to counteract the vinegar increase if desired.

 

     If the recipe is made in its original form, the jars should

be covered but the lids should not be sealed.  There should be no

vacuum in the jars. Since nothing has been done to kill or

inactivate any Cl. botulinum spores or cells, air should be left

in the jar. The air will prevent its growth.

 

 

II.  Picnic relish

     

     A.   What is the most similar USDA recipe?  In this case,

the Piccalilli (p.18) is the reference recipe to use.  Both the

ingredients and the procedures are similar.  It does have green

tomatoes, it does call for soaking the vegetables in salt water

and draining them, and it does call for simmering them before

packing.  So, while the times are not quite the same, the next

step is to look at proportions.

 

     B.   What are the vegetable:acid proportions?  With this

recipe it is not as simple as adding the quantities, because this

one only specifies numbers of peppers, etc., and not cups.  Use

the equivalencies table in fact sheet (705) to estimate how many

cups of produce it uses.

 

       12 peppers; 9 peppers = about 3 C,       so 12 = about 4 C

       12 onions;  4 onions = about 3 C,        so 12 = about 9 C

       12 tomatoes; 3 tomatoes = about 1.5 C,   so 12 = about 6 C

				 

	  TOTAL VEGETABLES =            19 C

 

	  4 C vinegar         

	  TOTAL ACID=                    4 C

 

	  In the USDA recipe there are a total of almost 19 C of

vegetables, but the vinegar amount is  4.5 C. 

 

	  Recipe:   19 C vegetables :    4 C   acid

	  USDA:     18.75 C vegetables : 4.5 C acid

 

     C.   So, to correct the proportions, the acid must be

increased at least to 4.5 C, or better yet, to 4.75 C of vinegar. 

This recipe also has much more sugar than the USDA recipe, so the

increased vinegar might not be noticeable.  If it is the sugar

may be increased as desired.

 

     D.   What recommendations can be made?

 

	  a. use 5% acidity vinegar

	  b. increase the vinegar from 4 C to 4.75 cups

	  c. mix the salt in, do not just sprinkle it on top

	  d. increase the time of soaking from 4 hrs to 12 hrs

	  e. increase the simmering time from 10 min to 30 min

	  f. use presterilized jars

	  g. process the filled jars for 5 min in boiling water

 

     OR:  h. use the recipe as is, do not seal, refrigerate the

	     product

 

III. Chili Sauce I

 

     A.   The procedures in this recipe are so different that

there are no USDA recipes to use for reference.  It can not be

considered safe.

 

     B.   Explanation and analysis: 

 

	  When the juice is removed from tomatoes by mechanical

means  (squeezing, ladling off the clear liquid) the acid balance

is changed.  With the juice removed, it will take less time for

the sauce to become thick when it is cooked.  But, that means

that there is less cooking time to kill bacteria and mold spores. 

Also, because it is thicker the heat will penetrate and kill the

spores more slowly.  So, the product going into the jar has a

greater likelihood of still having live spores present.  And, if

it were processed, because it is thick, it would need more than

the usual process time to kill them.

 

     C.   The only recommendation that can be made with a recipe

of this type is to refrigerate the product without sealing, or

freeze it. It can not be canned safely.

 

 

IV.  Chili Sauce II

 

     A.   First look at the procedures in this recipe.  The

tomatoes and vegetables are boiled together until it is thick. 

But, the mixture is not sieved or put through a food mill. All

the skins and seeds are left in.  Therefore, this has to be

considered in looking for a similar USDA recipe.  There are

several possibilities; the Spaghetti Sauce without Meat (p. 13),

or any of the Ketchup recipes (p. 16-17). 

 

     B.   So, go to proportions and see which matches best. 

 

      Chili Sauce       Spaghetti           Ketchups

	  ?          Sauce     Regular  Western   Blender

tomatoes   16 C      30lb=45 C 24lb=36C  36C        36C

onions      1 C      1 C       3C        --       (2 lb = 6C)

red pepper 1.5 C     --        --        5chili   (1 lb = 3C)

grn pepper 1.5 C     1 C       --        --       (1 lb = 3C)

mushrooms  1 lb=6 C            --        --        --

 

TOTAL VEG:

	  4 C       8 C       3 C       0 C       12 C

TOTAL TOMATO

	  16 C      45 C      36 C      36 C      36 C

TOTAL ACID

	  2 C       --        3 C       2.6 C           9 C

 

     C.   Spaghetti sauce: the proportions do look the closest.

	  Half of each quantity is 4 C vegetables to 22.5 C

	  tomatoes. However, looking at the directions, it

	  specifically states: "Caution-do not increase the

	  proportion of vegetables."  So, for an exact match, the

	  amount of tomatoes in the chili sauce recipe would have

	  to be increased to 22.5 C.  You might say "Yes, but the

	  chili sauce has vinegar added." That is true, but there

	  is no way of knowing if the added vinegar is enough to

	  compensate for the fewer tomatoes.  (Both are acid.) 

	  If you adapt to the spaghetti sauce recipe, the vinegar

	  becomes optional.

 

	  Next, notice that the tomatoes in the spaghetti sauce

	  are sieved to remove the seeds and thick pulp.  This

	  would have to be done for the chili sauce too.The skins

	  have been removed in both recipes.  Also, notice that

	  the spaghetti sauce recipe only has directions for

	  pressure processing.  Many consumers do not have or do

	  not want to use a pressure canner for their tomato

	  products.  The other vegetables remain, so the sauce is

	  chunky.

 

     D.   So, if the spaghetti sauce recipe were used the

	  recommendations would be:

     

	  a. increase the tomatoes to 22.5 C

	  b. sieve to remove the seeds of the tomatoes. 

	  c. process in a pressure canner, 10 psig for 20/25 min.

	  d. the vinegar is optional, use it for flavor

     

	  All the chili sauce spices would remain the same, so

	  the flavor should be quite similar to the original.

 

     E.   Now, look at the proportions of the ketchup recipes

	  compared to the chili sauce in question.

 

     chili     1 C veg.  :    4 C tomato     :    0.5 C acid

     Regular   1 C veg.  :    12 C tomato    :    1 C acid  

     Western   - C veg.  :    14 C tomato    :    1 C acid

     Blender   1 C veg.  :    3 C tomato     :    0.75 C acid

 

	  Of the ketchups, we can eliminate the Western, because

	  it has no added vegetables at all.  It is essentially

	  spicy tomato sauce.  The regular ketchup has a much

	  higher proportion of tomato to vegetable, and more acid

	  as well.  This is what happens when the solids are

	  removed (sieved out). 

 

     F.   What can be done with the blender ketchup recipe?  The

	  amount of vinegar would have to be increased from 2 C

	  to 3 C.  There are more tomatoes than needed, but that

	  only increases the safety margin.  So, they do not have

	  to be changed.  The spices and cooking procedure could

	  be left the same, with the exception of blending the

	  tomatoes and vegetables together.  This would insure

	  that all the pieces are small enough to coincide with

	  the USDA recipe.  It becomes a smooth rather than

	  chunky product but all the original solids are still

	  present. And finally, the product would have to be

	  processed.

 

     G.   The recommended changes in the recipe would be:

 

	  a. specify 5% acidity vinegar

	  b. increase the vinegar from 2 C to 3 C

	  c. blend the tomatoes and vegetables together before   

	     cooking

	  d. process the product for 15 min in boiling water

     

     OR   e. use as is, do not seal, refrigerate or freeze the

	     product

 

 

V.   Shirley's Sweet-Sour Sauce

 

     A.   Begin with the procedures.  The tomato skins are

	  removed, the rest of the tomato is blended, the onions

	  and peppers are chopped, added to the tomatoes, and the

	  mixture is simmered until thick.  It is not sieved.  Of

	  the USDA tomato recipes used in the previous section,

	  the Blender ketchup is again the most similar in

	  procedures. 

 

     B.   Look at the proportions.

 

     sweet-sour  2.6 C veg :    10 C tom  :    2 C acid

 

     or to reduce it to lowest common denominator (divide all by

     2.6):

 

     sweet-sour  1 C veg   :    4  C tom  :    0.75 C acid

     Blender     1 C veg   :    3  C tom  :    0.75 C acid

 

	  So, this is an almost perfect match.  The sweet-sour

	  sauce has more tomatoes than necessary for minimum

	  safety, the acid and vegetable are balanced correctly.

	  The long boiling times match, the final processing

	  times match.

 

     C.   What recommendations are necessary?

 

	  The only thing that could be said would be "Be sure the

	  vegetables are chopped finely, to approximate the

	  blending used in the Blender ketchup." Most people

	  wouldn't mind using a blender to chop the vegetables,

	  so it is a minor change.

 

Remember, if there is no similar USDA recipe, the only

recommendation can be to freeze or refrigerate the product. 



Prepared by Mary A. Keith, Foods and Nutrition, September, 1991

Revised by M. Susan Brewer, Foods and Nutrition, June, 1992 

EHE-705 Supplement

---- 

================================================================

--------------VI. Other Sources (besides this FAQ)-------------

================================================================



[This FAQ does not tell me what I need to know!]



Please put the question to the group, rec.food.preserving.  Or...



GENERAL REFERENCE BOOKS:



N.B. I've attached a little code to describe the main contents of

the books I have or know about. {c = canning/ f = freezing/ 

dr = dehydration/ s = smoking/ p = pickling/ cr = curing/ 

pt = potting/ d = distilling/ rc = root cellaring}



 Putting Food By (1991). Janet Greene, Ruth Hertzberg, Beatrice

Vaughan.  ISBN 0-452-26899-0.  If you only can afford one book on

this subject, this is the one to get. {c,f,dr,s,cr,p,rc}



 Stocking Up (1990).  Carol Hupping.  ISBN 0-671-69395.  This is

the book compiled by the Rodale Institute.  Check for copyright

dates, especially if you are curing meats.  Early editions have 

meat curing protocols and recipes, the latest edition does not.

{c,f,dr,p,rc,d}



 The Ball Blue Book: The Guide to Home Canning and Freezing (various).  

Ball Corporation.  So important, it is its own question in the FAQ.

Can order your copy using the coupon on the top of your next case of 

Ball jars. {c,f,p}



 Kerr Kitchen Book, Home Canning and Freezing Guide (various).  Kerr

Glass Manufacturing Corporation.   Can order your copy using the 

coupon on the top of your next case of Kerr Jars. {c,f,p}



 Bernardin Guide to Home Preserving (various).  Bernardin of Canada.

Consumer Services/ Bernardin of Canada Ltd/ 120 The East Mall/ Etobicobe

Ontario M8Z 5V5.  ISBN 0-9694719-0-4.  Also can order your copy via 

the coupon contained on side of the box of lids, also on top of the 

next case of Mason jars.  Also printed in French.



 Complete Guide to Home Canning, Preserving, and Freezing (various). 

USDA.  Dover Publication  ISBN 0-486-27888-3. tip from Susan Hattie 

Steinsapir <hattie@netcom.com>



 Sunset Home Canning Guide (1993).  ISBN 0-376-02433.  Now you know

I'm posting west of the Mississippi; this book can be hard to find

in the eastern United States. {c,f,p}



 

SPECIFIC TECHNIQUES AND INTERESTS



Arranged in alphabetical order.  If your favorite book isn't here, 

talk about it in r.f.p, and I'll put it on the list...



 The Art of Accompaniment (1988).  Jeffree Sapp-Brooks. ISBN 0-86547-

346-3. {c,p,d}. Some of the most unusual jam/chutney/sauce recipes 

I've seen.  Love the dried fig jam recipe, still thinking of trying

out the carrot/date marmalade.  Lots of quick pickle recipes, a

kimchee recipe, even a recipe for pickling grape leaves for dolmathes..



 Better Than Store Bought: Authoritative Recipes for the Foods that 

Most People Never Knew They Could Make at Home  (1979).  Helen Witty, 

Elizabeth Schneider Colchie.  ISBN 0-06-014693-1.   Recipes in this 

book include those for crystallized violets, tomato ketchup, German-

style mustard, pickled okra, chutneys, mustards, jellies and jams, 

gravlax, three recipes for corned beef, and smoked meats and fish.

While you're waiting for the fish to smoke, you can whip up some pudding

mix, or make marshmallows or fig newtons. Recipes do not appear to be

excessively difficult--some, like those for mustards and flavored 

liqueurs, are simple--and descriptions of ingredients and finished 

products are clear and understandable.  Thanks to: kvj@mcs.net (Kevin 

Johnson)



 Canning (1983, also various).  Bill and Sue Demming.  HP Books. 

ISBN 0-89586-185-2. {c}.



 Canning and Preserving Without Sugar (1993).  Norma M. MacRae. 

ISBN 1-56440-163-4. {c}



 Clearly Delicious (1994).  Elizabeth Lambert-Ortiz, Judy Ridgway.

ISBN 1-56458-513-1.



 The Country Kitchen (1979).  Jocasta Innes.  Frances Lincoln Publishers 

LTD, London. ISBN 0-906459-01-X  This book also contains recipes for 

scones and blackcurrant jam, besides many others, many of which touch 

on preservation topics, including curing hams and bacon, salting and 

smoking fish, making pickles, chutneys, preserves, butter, cheeses, etc. 

review from James Harvey <harvey@indyvax.iupui.edu>

 

 Don Holm's Book of Food Drying, Pickling, and Smoke Curing (1992).

Don and Myrtle Holm.  ISBN 0-870004-250-5. {dr,p,s,cr}



 Dry It - You'll Like It (1974).  Gen MacManiman. Published by MacMan-

iman, Inc., P.O. Box 546, Fall City, WA 98024. from <pata@aa.net>. {dr}



 European Peasant Cookery: The Rich Tradition (1986). Elizabeth Luard.

Corgi Publishing.  ISBN 0-552-12870-8.



 The Fancy Pantry (1986).  Helen Witty.  ISBN 0-89480-094-9. {c,p,d,pt}.  

The first food preserving book I ever bought.  I still use a lot of the 

recipes in it.  The pear honey recipe is sinful, so is the green tomato 

mincemeat.  Cornichon, sundried tomato, pepper flavored vodka, pepper

jam, herb jellies...Excuse me while I go get my waterbath canner..



 Farm Journal's Homemade Pickles and Relishes (1976).  Betsy 

McCracken.  Library of Congress Catalog Card Number 76-14048. {p}



 Feast of the Olive (1993).  Maggie Beth-Klein.  ISBN 0-8118-0523-9.         

Several olive curing techniques listed here, also everything you've 

wanted to know about different olive oils. {cr}



 Fruits of the Desert (1986).  Sandal English.  ISBN 0-9607-758-0-3.

Preserving fairly exotic fruits, such as kumquats, loquats, fresh

figs, cactus fruits, olives. {c,p,cr,d,dr}



 The Glass Pantry: Preserving Seasonal Flavors (1994).  Georgeanne

Brenner.  ISBN 0-8118-0393-7. {c,p,dr,d,pt}



 Great Sausage Recipes and Meat Curing (1984).  Rytek Kutas.

Self published.  Can be obtained from the author at The Sausage

Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521.

{s,cr}  



 The Herbal Pantry (1992).  Chris Mead, Emelie Tolley.  ISBN 0-517-

58331-3. {c,p,d}



 Herbal Vinegar (1994).  Maggie Oster.  ISBN 0-88266-843-9. {d}



 How to Dry Foods (various).  Deanna DeLong.  HP books.  This book

is highly recommended by Anna Louise Gockel, and several other folks

in r.f.p. {dr}



 Keeping Food Fresh (1989).  Janet Bailey.  ISBN 0-06-272503.  This

book will also give you tips on how to select produce from either  

the supermarket or garden. {f,rc}



 Keeping the Harvest (1990).  Nancy Chioffi and Gretchen Mead.

ISBN 0-88266-650-9.



 Making and Using Dried Foods (1994).  Phyllis Hobson.  ISBN

0-88266-615-0. {dr}



 Mary Bell's Complete Dehydrator Cookbook (1994).  Mary Bell. ISBN 

0-688-13372-X.  {dr}  from Paul Opitz <rpo3352@omega>



 Native Harvest (1979).  Barrie Kavasch.  Vintage Books.  Native

American preserving recipes, including pemmican. {dr}



 Out of the Sugar Rut (1978).  HAH Publications/ Box 2589/ Colorado 

Springs, CO 80906.  Low sugar canning recipes, from Jean Sumption 

<sumption@HInet.Medlib.Arizona.edu> {c}



 Preserving Today (1992).  Jeanne Lesem.  ISBN 0-364-58653-0. {c,dr,p}



 Root Cellaring (1994).  Mike and Nancy Bubel.  ISBN 0-88266-703-3. {rc}



 Smoking Salmon and Trout ().  Jack Whelan. ISBN 0-919807-00-3.  Aerie 

Publishing, Deep Bay, Vancouver Island R.R.1, Bowser, B.C. V0R 1G0.  

This is probably the best resource for smoking fish that I've ever seen. 

It is where I learned the art of cold smoking using a forced draft smoker. 

Plans on how to build various smokers are in the book. Also has the best 

description on the whys and therefors of marinades and brining that I've 

ever read. review from Kai <qx01820@inet.d48.lilly.com> {s} 



 Summer in a Jar: Making Pickles, Jams, and More (1985).  Andrea

Chessman.  ISBN 0-913589-14-4   Review:  This book has basic canning 

instructions but also some inventive recipes.  It has a section on 

single jar recipes (although why anyone would go to the trouble to can 

one jar of something is beyond me). The single jar recipes are, however,  

successfully increased to make a reasonable batch.  The jam recipes are 

easy and unusual - they don't require that you use pectin or make your 

own apple pectin.  My favorite is peach maple jam - low sugar and very 

tasty.  It also has lots of recipes for vegetable pickles. (from Rachel 

Beckford <beckford@scsn.net>) {c}



--N.B. Many standard cookbooks, such as Joy of Cooking, will give 

you information on preserving food and recipes.  Check for the most 

recent edition and the copyright dates.  Ethnic cookbooks often have

food preserving or condiment recipes that can be preserved (refrigerate

or freeze if in doubt about canning them).  Also, the Foxfire series 

(especially Foxfire 1) has some information on food preserving 

techniques as they are practiced in the southeastern US.--



BOOKS AND GUIDES TO EQUIPMENT:



"Red Book No. 6 The Collector's Guide to Old Fruit Jars" by Alice M. 

Creswick.  This is one of two by Creswick on fruit jars. A purchase 

address is Alice Creswick, 0-8525 Kenowa Sw., Grand Rapids, Michigan 

49504.  Thanks from: Emily Dashiell <antem@PEAK.ORG>





FOOD PRESERVING BOOKS OF HISTORIC INTEREST:



 The Domostroi: Rules for Russian Households in the Time of Ivan the

Terrible (original 1550's, current English translation 1994).  edited

and translated by Carolyn Johnston Pouncy.  ISBN 0-8014-2410-0.  You

think preserving food is a lot of work nowadays, imagine being a

Russian house steward in 1550...



 Michel de Nostradame (Nostradamus) apparently published a collection

of jelly recipes.  Boy, I'd love to get my hands on this!  

(From Cecil Adams, _The Straight Dope_)



 From zoeholbr@rs6a.wln.com (M Zoe Holbrooks) in rec.food.historic:

I've just gotten word that Louis & Clark Booksellers (P.O. Box 5093,

Madison, WI 53705) has a complete set of the Mallinckrodt Collection 

of Food Classics for sale.  The set of 6 volumes includes:  Nicholas 

Appert (The Art of Preserving All Kinds of Animal and Vegetable 

Substances for Several Years; 1812); Frederick Accum (A Treatise on 

Adulterations of Food, and Culinary Poisons; 1820); Denys Papin (A New 

Digester or Engine for Softening Bones; 1681); H. Jackson (An Essay on 

Bread; 1758); Platina (De honesta voluptate; 1475); and Kenelme Digbie 

(The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened; 

1669).  Most of these works are difficult to find.  If interested, 

please contact them directly (tel# 608-231-6850).  They are not yet 

online (maybe later this year).  My personal experience with them has 

been pleasant and rewarding.  They put out a catalog at least once a 

year and it never fails to include something I "can't live without"! 



PAMPHETS:



 Consumer Information Center, Department EE, Pueblo CO 81009.  Ask

for the Consumer Mailing List Catalog.  Can order those nifty USDA

pamphets from this catalog.



 Heinz Successful Pickling Guide, P.O. Box 57, Pittsburgh PA 15230.

(That PO Box is easy to remember, eh?)



 The Pleasures of Pickling (1986).  46 pg. Older editions appeared 

as the Pampered Pickle, each are from Sifto Salt Division of Domtar Inc.

Write to: Sifto Canada Inc./ 5430 Timberlea Blvd./ Mississauga, 

Ontario/ Canada L4W 2T7/ 1-800-387-8580 (from Brenda Sharpe, at

aj   @.freenet.carleton.ca)



 Home Meat Curing Guide.  Morton Salt. can get at the Cumberland 

General Store, Rt 3, box 81, Crossville TN 38555.  32 pg. 15 

meat recipes and various techniques for curing hams with Morton 

salt products: dry cure, dry/sweet pickle cure combination, aged/

non-aged cures.



 So Easy to Preserve.  Agriculture Business Office, 203 Conner Hall,

Cooperative Extension Service, University of Georgia, Athens GA,

30602.

 

 Check for pamphets when you purchase new equipment.  I recently

found a multi-lingual pamphet (English, French, German, Spanish)

on canning with a new waterbath canner.



 Seed Catalogs have ordering information for canning supplies,

and food preserving information.  Catalogs to check for this include

Johnny's Select Seeds, Gurney's Seed Nursery, Burpee, Henry Fields.

Tip 'o the hat to Joan Lane jml@prairienet.org..



 Check your extension service office for pamphets, which can usually

be bought for a dollar or so.  Especially important for high altitude

canning, getting recipes specific for locale, even information

on U-Pick sites and local farmers' markets.

 

MAGAZINES:



(These are all hit or miss.  To the best of my knowledge, no magazine 

specific to food preserving exists.)



 The Herb Companion               Sunset

 Mother Earth News                Saveur

 Organic Gardening                Martha Stewart's Living

 Better Homes and Gardens         Farmer's Almanac (various)

 



PHONE:   (non-modem)



 Kerr Hot Line   1-800-654-6249

 Ball Hot Line   1-800-240-3340

 Mrs. Wages      1-800-647-8170

 Kraft General Foods Corp.  1-800-431-1001

 Sifto Canada, Inc.     1-800-387-8580

 your extension service--check your local university directory, 

especially if its a Land Grant College; look under Government

Services, under Dept. of Agriculture.

 Master Preservers--similar to Master Gardeners or Master Composters.



ELECTRONIC:



 ftp ftp.ucdavis.edu    pub/extension/4h-youth   fp001.zip-fp008.zip

 gopher dale.ucdavis.edu  Look for Food Preservation pointer.

Files are eight lessons in food preservation, written for 4H students. 

They are compressed, written in Word Perfect 5.1 or Post Script format.  



 gopher cesgopher.ag.uiuc.edu   Point to Food-and-Nutrition, then 

Food Preservation.  30 files here, ranging from pressure canning to

pawpaws.  A good collection of M. Susan Brewer's fact sheets, some

of which are reprinted here.



 gopher tinman.mes.umn.edu:70+/11/.Nutrition/Safety  Here's a gold

mine of food safety, food storage, and food preservation information

from the University of Minnesota.  Has a lot of good files on

freezing food, and has some unusual entries like on how to treat wild

game, preserving nuts, preserving seeds (sunflower seeds, popcorn).

Also has files about Listeria, E. coli, Salmonella.



 gopher etcs.ext.missouri.edu, look for the Food Preservation 

pointers.  11 files of the Lets Preserve It! electronic magazine  

published by the University of Missouri extension service.  Lots of

good information here, especially on freezing food.  Also, this

site contains a food preservation FAQ, different than this one.  

That FAQ contains 39 very basic questions answered very simply.



 http://www.colostate.edu/Depts/CoopExt/

Colorado Extension on-line.  They also have a LOT of other good food 

preservation publications (all in Adobe .pdf format). From Michael 

Stallcup <michael_stallcup@ ed22qm.msfc.nasa.gov>



 ftp.rtd.com:/pub/rthead/msfaq.txt

 http://www.rtd.com/~rthead/msfaq.html

These are the addresses and URLs for the current version Rick Thead's 

Meat Curing and Smoking FAQ.  An early version of that FAQ is 

contained in this FAQ, but the current version has more recipes

and advice.



 telnet to sunSITE.unc.edu  cd pub/academic.  Check out the rec.

gardens herb.faq, which contains advice on preserving herbs.  And 

now we have:



 email HeK@hetta.pp.fi.  Ask Henriette Kress nicely for a current

copy of her culinary herb FAQ, or wait for her to post it on rec.food.

preserving.  The culinary herb faq has ideas and recipes for preserving 

herbs--check out the recipes for garlic and lavender jelly, herbal 

syrups, candied and sugared rose petals.  Also contains info on drying 

herbs, herb vinegars, etc.



 http://vm.cfsan.fda.gov/~mow/intro.html  The FDA's Home Page and Bad 

Bug Book.  If we haven't scared you, maybe they can.  From Ron Meisen-

heimer <ronm@ns.net>.



 Email chile-heads-request@chile.ucdmc.ucdavis.edu   Write a one line 

message containing the command SUBSCRIBE to this listserve address.  

This is the chile heads mailing list, which has info on preserving 

chile peppers.  



 http://chile.ucdmc.ucdavis.edu:8000/www/preserve.html   Point to 

this www site for information on preserving chile peppers.  Includes

recipe classics like drying (make your own ristra!), pickling, smoking, 

and pepper jam; also has novel recipes like honey preserved chiles, 

chiles in sherry, and salted chiles. 

 

 http://www.accessone.com/~sbcn/index.htm  The homepage of the Solar 

Cooking Archive, with an article describing solar canning and solar 

dehydration.  From Tom Sponheim <tsponheim@accessone.com>.  [N.B. 

Solar Canning has not been tested for safety by the USDA, and should 

only be tried with high acid fruits and jams.  The info's out there, 

and for the adventurous, its your call.--LEB]



 http://me-www.jrc.it/htbin/cook?tag=sections/canning-preserving

This is a www site with a few (very few) preserving recipes mostly

taken from rec.food.recipes.



 gopher rincewind.mech.virginia.edu

 gopher gs1.gac.peachnet.edu

Two sites containing food preserving recipes from both rec.food.

preserving and rec.food.recipes.  If you contributed a favorite

food preserving recipe in these two groups, it might well be here.

----



Please direct questions, comments, criticisms, and contributions to:

 dferrell@eleven.uccs.edu

 lebasel@nando.net       //   lebasel@unity.ncsu.edu

----

One last quote:

"And here, without secrecy anywhere or of any kind, are some recipes

which seem to have outlived the nineteenth century, our Golden Age

of Pickling.  Like most family jewels, they are called Sarah's This

and Maggie's That, and in one way or another all of these people were

witches, so I have carefully tested their brews, and often, to prove

them honest... There are shades of exotic and ethnic backgrounds in

them, but basically they are still living proofs of the passionate

romance between Midwestern housewives and the Mason jar, which filled

shelves with gleaming beautiful vessels of cooked fruits and vegetables,

all dirt cheap in season and as rare as toad gems in the long winters

fed on potatoes, cabbages, and parsnips..."

		       --MFK Fisher, With Bold Knife and Fork (1968)



(end of large faq)

