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Show 12B. Sun Advocate Price, Utah Tuesday vvv vv s ' " ! , ... : -- " u ' , v Sh yjr - . ' ? V.. T'y. J - . .v- -' 1 5 -- CHARLOTTE BRENNAND Utah State Univcnity Extension ; , Wi Jr.' J2 - ? ; ! ,:.w If. .., , & fs September 18, 2001 Ifc Jfc.'.-.V'-- '' . ' '' , ", - 'vlrl5 ' :' ,y 1 v T- ' ' 4 ..' J; A There are is few tilings with flexibility. For example, salt is optional in everything except pickles. Fruit can be canned with syrup, fruit heavy syrup, juice or even Rainwater. Types of peppers can be interchanged in salsa recipes, but the total voir ume of peters cannot be in creased. Onions or peppers caq be decreased when making salsa; hutneverdeoeasetheamountof vinegar or lemon juice. The. USDAQmningGindehasaaoup redpethatallows a variety of in--; gredienfrtobeconibinedtomeet the consumers preferences. There is also a mixed vegetable recipe with flexibility. Both recipes dohave somespedfic limi- : fol-lowi-ng ' - TL, Foodpiryationseasoii the recipe when canning? is upon us, and it is important to blow that some preservation methods have changed. The questions and answers will help ease you through the jnxKessing process. For answers to on preservation questions not listed below, contact your local county Extension office or see the Web j site , http: V1 .'4 I- Q-D- ' .T. I known times from pint jars to quart jars. alws have to follow . i'; liit . . 4 : extension.usu.educoopfood f o o d f a t t: . h t ip Q WhydoIneedtonrocesshK ' ' matoes longer than : . f used to? A Ibmatoes today have a higher level of solids which changes die , amount of time it takes heat to penetrate the bottle of tomatoes. When die USDA published new tomato canning recommendations in 1988, they added a'raw . pack method to the options. This ;: ; 6 Green River melon days: A . success In the desert once again . ' ;i ,p): t i . Vi "': tr 4 ' ! ' ; , I'"?"! I :; V- ' - i Not aU tomatoeshave enongji add to be canned safely using water bath processing; therefore, extra add is needed to insure !safeqr. Add dther 12 teaqxxm of dnic add orl tableqxxm of bottled lemmjuicetoeadi quart of tomatoes. Lemon juice pow- -. den are not recommended since one cannot knowtoeamountof available add in the powder. & How long do Iheed to process my tomatoes?. A The amount of time depends ; PvT" - t ' 00 23 , : ''. X ning and Freezing Guide, Ball Blue Book and bulletins from county Estension offices. Be surptiiat thepublica-tio- n date is 1988 Or later, changes in recommendations, especially., tomatoes, occurred that year. Q. Can I safely can zucchiiti ob-tain- ed ' on how you prepare foe tomatoes ;. n.dpi.-'4- "V-- 'i '5'A '. , .V V. ' ' y s i .T r ''I , x ' 7 : " j 1 : - ' ;; hor v- - before mocessing, jar size and altitude. Ifor tomatoes thatare cut into quarters or crushed and sim- - ' mered for 5 minutes before being put in quart canning jars, the processing time for quart jars in a water bath is 45 minutes at sea leveL For the Carbon area 55 : minutes will work well because it is in the 3001000 foot aid- -, bide. Ibprocessunheated, whole tomatoes, the processing time per quart at sea level is 90 min-utfor thelocal altitude. Alternately, the same whde tomatoes maybe pressure canned for25 minutes per quart The required pressure is 13 lbs. for feet or 14 lbs. for 0 feet If the pressure canner has a weighted gaxe, his 10 IbS. for feet amfl5Ibs,for all other' ji . i, ; v : , AKgtefo& ? i Guide (available at http extension.usu.edupublica fooxdxhtm), Kerr Home Can- : ! ' include USDA Home Canning : i ? ' proof that it will continue to be safc- - Sources of tested recipes ; .. r'.r f of years wuhout indUemsis not . . mmm , 'process requites much longer process times than before. A For somethingtobe stestecT GWhydoIneedtoaddaddto recipe, it must be carefully tested . my tomatoes bore canning and in a laboratoiy. Simply having how milch should y I add? made the product for a number ' : i tations. ' Q. Howdolknow ifairecqieis : from a reliable, tested source? ' that is produced each year. - ; r u: : . ' fo can. The conditions are such that Cbotulinum, the organism that causes botulism, can grow. The heat process is too nuld to kill tins organism and it can grow under storage conditions: Both zucchini bread and banana nut bread freeze well so consider this : -- 4001-500- 0 : ' --. Is there anything l ean still rt canning process'in ' jars? ; A. The USDA only has time? rt tables for fruit juice m ' -- ' two-qua- . Conectprocessing tunes for other materials can . in result underprocessing and health risks. ! : . rt Use jars for doming fruit juice or storing thy foods such as pasta, rice or dry beans, Q I have a great spaghetti sauce recipe. How long should I process it if I want to can it? A. It is important to only can tested redpes to avoid health problems or economic loss from having to discard spoiled prod-- . ucts. Establishing processing times is cqiensive. Consider ei--; ther freezing yOur product or us--, ingatestedredpeuyoustillwish two-qua- to can spaghetti sauce. . ' How long should I process salsa .in quart bottles? ..A Sorry, but all the tested red-pfor salsa are based on bottles. The larger quart bottle would require more time, and it would be necessary to de- tennine heat curves to know exactly how much longer. There is no formula for extending the es pint-siz- ed MLhHv ruU V UtJ uASi TenTimes Belter Than likeituboilingrbutofilythevery bottomlayermayactoanybehot Ifputincanningjanatfoisstage, tim processing time isnt long . enough to heat it adequately. Be suretostirthoroughlydunngtbe preheating stage to that all parts are truly hot before bottling. My pretin package instructions say to torn the bottles over after filling them to seal foe lids, : but the USDA jelly instructions Say to water batii the iellyjan after tilling. My mother ahvayq .V used to pour melted paraffin over Among all adults, 48 percent read or looked at the classified pages Of Talk on the Phone and Surf the internet at tha Same Time which method 4L jelly and jam jars is to control mold growth. In order to grqw, mold must have air. Melted is no kmger recommended because it is dangerous to handle and.it sometimes has small air channels that aOowmold to grow; .Ihrning bottles upside down while the jelly is still hot heats , the lid snd helps with the seaL The water bath method drives out part ofthe Sir and helps ster--. ; Qize the lid. In both cases, as tire jelly cools a vacuum seal is par-aff- in pc3 . formed. However, much stronger vacuum seal is formed with Get more information at 613-96- 05 Cb: Emery Te!comrs new HIGH SPEED INTERNET (DSL) Discounted base price for Emery Telcom's long distance customers wwtuetenef dsIemeryteIconuiet T . : .. ; ' seaL v What do I do wheh my Q. bottles fail to seal during home canning? What do I do if I pnv cessed the product incorrectly?. A Hyou are abfe to use the product during the next week, sunply put that bottle in the refrigerator. If you processed the food in- correctly or if several bottles failed to seal, they can be repro-cessed up to 24 hours after the initial processing: Products that called for a hot pack processing should be dumped into a kettle, reheated, then returned to the canning jar and reprocessed with anew Ud. Reprocess forthe same amount of time listed in the in- structions. Can I still eat the canned food that has been in my storage -- v for 10 years? ; A If the cans or bottles are still intact, tbefood is safe. However the appearance, flavor and texture may be such that you wont enjoy eating it Bottles or can that have frozen anytime during storage should be discarded since they may nowhave a vacuum loss: 0 or visit impact Graphics and Office Equipment Co. and r - considered, ofaL CARTOM faett About Newspapers 2000, Published by Newspaper Source: If UOM Aaodatxm at America - , : . heavier online users, nearly half (49 percent) i use? A The major objective in sealing , year, but only 15 percent reported doing the same via the Internet or an online service. And, despite the fact that therc ! ; 0 ; newaperinthepast : thewaterbathmethodand there are also fewer bottles that fail to adailyorStmdr Dial-U- p : ; Did You Know? :.V . isina potbubUing,itmlodc QL two-qua- . option. Do not can it or eat any home canned breads ghtn to you as gifts. Q IfolfowedtheUSDAredpe for applesauce. Why are my hds and mold is mowing? X 'ApjMesauce timetables are based on hot packJVThis means that themixture must be unifeamfy hot wfam it placed ; in canning jars ami processed ' immediately. When applesauce 6001-800- altitudes. bread or banana hut bread? A No, these products are not safe es N t 4 . . r . . |