How To Prevent Problems In Canning Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
PROBLEM PREVENTION
Directions:
There are so many factors involved in canning that sometimes things
can go wrong. Here are some common problems, causes, and solutions.
SPOILAGE: Spoilage is caused by improper handling, faulty seals, or
under processing. Follow all directions carefully and use the proper
equipment and the right king of food as directed in the recipes. The
signs of spoilage are: bulging lids, broken seals, leakage, changes
in color, foaming, unusual softness or slipperiness, spurting liquid
when jars are opened, mold, and off odor. If you notice any of these
signs, dont use the food. Discard it where humans and animals wont
be able to get to it. You can salvage the jars by washing them well,
rinsing, and then boiling them for 15 minutes.
LOSING LIQUID: Jars can lose liquid during processing because the
food was not hot enough before packing; because the jars were filled
too fill and liquid boiled out; because air bubbles were not
released; because the jars werent covered with boiling water during
the boiling water bath processing; because pressure fluctuated during
steam pressure processing; because you tried to hurry the pressure
reduction and liquid was forced out of jars by the sudden change in
pressure; or because starchy food can absorb liquid during
processing. Dont try to add more liquid to the jars, the food is
safe as it is. If you add more liquid, you must put food in clean,
hot jars, seal with new lids, and reprocess.
UNDER PROCESSING: Under processing can be caused by skimping on
processing time, not having an accurate gauge on your pressure
canner, not reducing the canner pressure as the manufacturer directs,
or not following head space guides, especially for foods like corn,
peas, or lima beans, which expand a great deal during processing.
JARS THAT DONT SEAL: Jars that dont seal could be the result of
flaws in the jar or lids, inadequate heat, excess air in the jar, or
food on the rim of the jar. the seal could have been broken by
tightening the screw band after removing the jar from the canner or
by turning the jar over as its removed from the canner, or by
leaving too much or too little head space in the jar, or by failing
to release air bubbles before sealing. Foods in jars that dont seal
can be repacked immediately in clean jars with new lids and
reprocessed. Or, if just a jar or two fail to seal, refrigerate the
contents of these, and use as quickly as possible.
CLOUDY LIQUIDS: Cloudy liquids inside jars do not necessarily indicate
spoilage; they may be the result of minerals in the water, starch in
the vegetable, or fillers added to table salt. But if canned foods
show any signs of spoilage, discard them.
FLOATING: Vegetables that float in cold packed jars can be the result
of overcooking or of too few vegetables for the amount of liquid.
Check carefully for other signs of spoilage.
DISCOLORATION OF FOOD: Discolored food in jars may mean the jars have
not been filled full enough (air at the top of the jar causes the
food to darken), or that processing time wasnt long enough to
destroy enzymes. Iron or copper in the water or storage in light can
also cause discoloration. Green vegetables may lose their bright
color during processing through the natural reaction of heat breaking
down the chlorophyll; but theyre still all right to eat.
Some green vegetables may turn brown from overcooking or because
they were too ripe to be canned. Yellow crystals on canned green
vegetables are due to glycoside, a natural and harmless substance.
White crystals on spinach are also natural and harmless. Some foods
may turn a blackish brown or gray from natural chemical substances
such as tannins, sulfur compounds, and acids reacting with hard
water, copper, iron, or chipped enameled utensils. Some varieties of
corn and over mature or over processed corn can also discolor. Color
changes dont always mean that food has spoiled, although spoiled
food may be discolored. Check for other signs of spoilage.
DISCOLORED LIDS: The underside of the jars lid may discolor from
chemicals in the food or water. This is common and represents no
danger.
BREAKING JARS: Jars that break in a canner may have had hairline
cracks before they were filled, or may not have been hot enough. the
jars may have bumped each other during processing, or were placed
directly on the bottom of the canner without a rack.
SCUM OR MILKY POWDER ON JAR OUTSIDE: A scum or milky powder on the
outside of jars, noticeable after processing or cooling, is due
merely to minerals in the water. Wipe it off with a cloth and dont
worry about it. Next time, add a tablespoon or two of vinegar or a
teaspoon of cream of tartar to the
~~~ # VbReader V1.4 #Are cats really intelligent aliens taking
overearth?
~-- xMail/beta * Origin: Mikes Mansion (503) 760-3777 Portland,OR
(1:105/81) SEEN-BY: 270/101 280/1 396/1 3615/50 51 3651/2 7 9 13
PATH: 105/81 330 270/101 396/1 3615/50 3651/13 9 7 Area: COOKING
Date : Oct 04 95, 08:58 Scn From
: Dorothy Flatman 1:105/81.0 To
: All 1:3651/7.0
Subj : Canning CR 8/79
TID: xMail 1.01.0324 001241-048 MSGID: 1:105/81 0724fc69 EID: 1da9
f4459719
Source from luhu.jp
can go wrong. Here are some common problems, causes, and solutions.
SPOILAGE: Spoilage is caused by improper handling, faulty seals, or
under processing. Follow all directions carefully and use the proper
equipment and the right king of food as directed in the recipes. The
signs of spoilage are: bulging lids, broken seals, leakage, changes
in color, foaming, unusual softness or slipperiness, spurting liquid
when jars are opened, mold, and off odor. If you notice any of these
signs, dont use the food. Discard it where humans and animals wont
be able to get to it. You can salvage the jars by washing them well,
rinsing, and then boiling them for 15 minutes.
LOSING LIQUID: Jars can lose liquid during processing because the
food was not hot enough before packing; because the jars were filled
too fill and liquid boiled out; because air bubbles were not
released; because the jars werent covered with boiling water during
the boiling water bath processing; because pressure fluctuated during
steam pressure processing; because you tried to hurry the pressure
reduction and liquid was forced out of jars by the sudden change in
pressure; or because starchy food can absorb liquid during
processing. Dont try to add more liquid to the jars, the food is
safe as it is. If you add more liquid, you must put food in clean,
hot jars, seal with new lids, and reprocess.
UNDER PROCESSING: Under processing can be caused by skimping on
processing time, not having an accurate gauge on your pressure
canner, not reducing the canner pressure as the manufacturer directs,
or not following head space guides, especially for foods like corn,
peas, or lima beans, which expand a great deal during processing.
JARS THAT DONT SEAL: Jars that dont seal could be the result of
flaws in the jar or lids, inadequate heat, excess air in the jar, or
food on the rim of the jar. the seal could have been broken by
tightening the screw band after removing the jar from the canner or
by turning the jar over as its removed from the canner, or by
leaving too much or too little head space in the jar, or by failing
to release air bubbles before sealing. Foods in jars that dont seal
can be repacked immediately in clean jars with new lids and
reprocessed. Or, if just a jar or two fail to seal, refrigerate the
contents of these, and use as quickly as possible.
CLOUDY LIQUIDS: Cloudy liquids inside jars do not necessarily indicate
spoilage; they may be the result of minerals in the water, starch in
the vegetable, or fillers added to table salt. But if canned foods
show any signs of spoilage, discard them.
FLOATING: Vegetables that float in cold packed jars can be the result
of overcooking or of too few vegetables for the amount of liquid.
Check carefully for other signs of spoilage.
DISCOLORATION OF FOOD: Discolored food in jars may mean the jars have
not been filled full enough (air at the top of the jar causes the
food to darken), or that processing time wasnt long enough to
destroy enzymes. Iron or copper in the water or storage in light can
also cause discoloration. Green vegetables may lose their bright
color during processing through the natural reaction of heat breaking
down the chlorophyll; but theyre still all right to eat.
Some green vegetables may turn brown from overcooking or because
they were too ripe to be canned. Yellow crystals on canned green
vegetables are due to glycoside, a natural and harmless substance.
White crystals on spinach are also natural and harmless. Some foods
may turn a blackish brown or gray from natural chemical substances
such as tannins, sulfur compounds, and acids reacting with hard
water, copper, iron, or chipped enameled utensils. Some varieties of
corn and over mature or over processed corn can also discolor. Color
changes dont always mean that food has spoiled, although spoiled
food may be discolored. Check for other signs of spoilage.
DISCOLORED LIDS: The underside of the jars lid may discolor from
chemicals in the food or water. This is common and represents no
danger.
BREAKING JARS: Jars that break in a canner may have had hairline
cracks before they were filled, or may not have been hot enough. the
jars may have bumped each other during processing, or were placed
directly on the bottom of the canner without a rack.
SCUM OR MILKY POWDER ON JAR OUTSIDE: A scum or milky powder on the
outside of jars, noticeable after processing or cooling, is due
merely to minerals in the water. Wipe it off with a cloth and dont
worry about it. Next time, add a tablespoon or two of vinegar or a
teaspoon of cream of tartar to the
~~~ # VbReader V1.4 #Are cats really intelligent aliens taking
overearth?
~-- xMail/beta * Origin: Mikes Mansion (503) 760-3777 Portland,OR
(1:105/81) SEEN-BY: 270/101 280/1 396/1 3615/50 51 3651/2 7 9 13
PATH: 105/81 330 270/101 396/1 3615/50 3651/13 9 7 Area: COOKING
Date : Oct 04 95, 08:58 Scn From
: Dorothy Flatman 1:105/81.0 To
: All 1:3651/7.0
Subj : Canning CR 8/79
TID: xMail 1.01.0324 001241-048 MSGID: 1:105/81 0724fc69 EID: 1da9
f4459719
Source from luhu.jp