Safe Simple Easy to Learn Canning Freezing Meats

Safe, Simple, Easy to Learn Canning & Freezing Meats, Soup & Stews Empowerment Through Education COLLEGE OF FOOD, AGRICULTURAL, AND ENVIRONMENTAL SCIENCES FAMILY AND CONSUMER SCIENCES OHIO STATE UNIVERSITY EXTENSION COLLEGE OF EDUCATION AND HUMAN ECOLOGY

OHIO STATE UNIVERSITY EXTENSION Today’s Topics • How to safely can meat, soups and stews • Learn why food spoils • Use the principles of safe food preservation when canning and freezing meats, soups and stews FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Basics for Handling Food Safely • Prevent bacteria from spreading through your kitchen. ü Wash hands! • 20 seconds before and after handling food ü Sanitize! • Cutting boards, utensils, and countertops • Solution of 1 Tablespoon of unscented, liquid chlorine bleach in 1 gallon of water 3 FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Methods of Food Preservation • Canning • Freezing • Drying • Fermentation FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Advantages of Food Preservation • Year round availability of foods • Less food waste • Eliminate or reduce microbial hazards • Increased convenience FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Methods of Canning • Boiling Water Canning ü Used for “acid” foods, p. H 4. 6 or lower • Pressure Canning ü Used for “low acid” foods, p. H above 4. 6 FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Canning Method • The canning method that is approved for a food depends on the type of food • Foods are divided into two main categories: ü “Acid” foods ü “Low acid” foods FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION “Acid” Foods • p. H less than 4. 6 ü Generally all fruits ü Tomatoes, with added acid ü Sauerkraut and fermented pickles ü Foods to which large amounts of acid are added FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION “Low Acid” Foods • p. H greater than 4. 6 ü Generally all vegetables ü Meats ü Poultry ü Seafood ü Soups ü Mixed canned foods FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Why Do Low Acid Foods Have to be Pressure Canned to be Safe? • Clostridium botulinum! ü C. botulinum forms protective, heat-resistant spores ü Spores require higher temperatures for destruction in a reasonable period of time ü Canning low acid foods in boiling water canners is ABSOLUTELY unsafe because 212° Fahrenheit is not high enough to destroy C. botulinum bacteria FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Basics of Home Canning • Food is placed in a jar and is heated to a temperature that destroys microorganisms • The heat also inactivates enzymes that lead to food spoilage • After air is driven from the jar during heating, a vacuum seal forms upon cooling FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION UNsafe Methods of Canning • Open kettle • Oven • Microwave • Dishwasher • Steam • Canning powders • Zinc lids • Jars with wire bales and glass lids FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Equipment Needed - Canning • Jars & Lids • Pressure canner (dial or weighted gauge) • Canning rack • Jar lifter • Current safe canning recommendations FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Jars and Lids • Wash canning jars; don’t use if chipped, nicked or • • scratched – keep hot until used Prepare 2 -piece canning lids and ring bands by package instructions Remove air bubbles (plastic knife) Wipe jar rims with wet, clean cloth Adjust two-piece lids; tighten fingertip-tight FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Canning Jars • Glass, Mason-type intended for canning • Available in regular or wide mouth • Two-piece self sealing lids • Range from 4 ounces (½ cup) to ½ gallon FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Headspace • The space in the top of the jar between the inside of the lid and the top of the food or liquid • Check directions for correct headspace for each food • 1 inch to 1¼ inch for “low acid” foods FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Process Times Affected by: • Acidity of food • Preparation style of food • Composition of the food ü Viscosity, tightness, heat transfer, starches/fats/bones • Temperature of food when jarred • Temperature of processing • Size & shape of jar FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Methods of Packing • Raw Packing ü Raw food placed directly into jar; boiling hot liquid added to cover the food ü Carefully add jars to canner to avoid breakage from heat shock • Hot Packing ü Food is cooked in liquid before packing; cooking liquid poured over food ü Less floating of foods in the jar ü Easier to pack, foods more pliable ü Fewer jars needed FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION General Guidelines for Canning Meat • Choose good quality meat for canning • Remove gristle, bruised spots and fat from meat before canning • If you are not able to can meat right away, freeze it FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Processing Meat at Home • • • Chill to 40° F. as soon as possible. Rinse meat and store in food safe container. Can or freeze meat as soon as possible – refer to research-based information for game meat (aging time varies). FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Meat Strips, Cubes or Chunks • Choose high quality, chilled meat. Remove excess fat. • Soak strong-flavored meats for 1 hour in a brine made from 1 Tablespoon of salt per quart of water. Rinse meat. • Cut into 1 -inch wide strips, cubes or chunks. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Ground or Chopped Meat • Freeze for best quality • Use fresh, chilled meat and hot pack only, when canning • Venison ü Grind together three or four parts venison and one-part high quality pork fat • Sausage ü Use fresh made sausage. Many good recipes are available. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Poultry • Choose fresh killed and dressed poultry or game birds. • Soak strong flavored game birds for 1 hour in a brine made of 1 tablespoon salt and 1 quart of water under refrigeration. Rinse. • Chill dressed poultry and game birds for 6 -12 hours before canning. • Meat can be canned with or without bones. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Processing Times Poultry Beef, Lamb, Pork, Veal & Venison Without bones Strips, cubes, and chunks Pints 75 mins / Quarts 90 mins With bones Ground or chopped Pints 65 mins / Quarts 75 mins Pints 75 mins / Quarts 90 mins Meat Stock, includes chicken and beef Pints 20 mins / Quarts 25 mins All times are based on Pressure Canning at 11 lbs. pressure with dial gauge, 10 lbs. pressure with weighted gauge. Adjustments may be needed for altitude. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Canning Soups and Stews • USDA does not recommend adding noodles, pasta, rice, cream, milk or other thickening agents such as flour to home canned soups. • Soups containing vegetables and meats are low-acid products. • Use hot pack method only for chicken, beef stock and vegetables soups. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Freezing Overview • Quality of frozen meat depends on: ü Quality of meat ü Preparation method ü Quality of freezer storage materials FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Preparing Meats for Freezing • Do not add salt to meat. It shortens the storage life of the meat. • Trim excess fat and remove bones. ü Trimmed meat requires less freezer space. • Remove giblets from poultry and freeze separately. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Store-Bought Meat • Packaging of store-bought meat is not sufficient for moisture-vapor proof freezing. • Repackage for best results. • Date package. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Freezing Soups and Stews • Package products only in amounts you can use. • Label product and date. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Freezing Soups and Stews Safely • Do not put a large batch of soup or stew directly into your refrigerator. • Transfer soup to shallow containers to speed cooling, no more than TWO inches deep. • Always reheat soup to steaming hot (165°F). FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Freezing Packaging • Use the butcher wrap method. • Use moisture vapor proof wrap to seal out air and seal in moisture. • Use freezer bags for ground beef, stew beef or other meats frozen in small portions. • Freezer foil works well for other shapes of wraps. • Label and date product. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Recommended Storage Times for Freezer Foods • Freeze meat at zero degrees Fahrenheit. • Leave some air space between packages when you first put the meat in the freezer. • Storage times vary from 1 month to 1 year depending on the type of meat and preparation. ü Refer to Ohioline Freezer Storage Fact Sheet at ohioline. osu. edu/hyg-fact/5000/pdf/5402. pdf FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION What to Do When the Freezer Stops • Keep the freezer door closed. • If the freezer will be stopped for more than 24 hours use dry ice (if obtainable) or move the foods to another freezer. • Raw or cooked meat and poultry that still contains significant ice crystals may be refrozen. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Summary • Canning and freezing are excellent ways to preserve foods. • All meats, soups and stews are “low acid. ” • Remember that pressure canning is required for “low acid” food. • Always use freezer quality containers. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION Questions? • Contact your local OSU Extension Office extension. osu. edu This material has been peer-reviewed for statewide distribution. Developed by: Melinda Hill, Extension Educator, Family and Consumer Sciences, Katharine Shumaker, Extension Educator, Family and Consumer Sciences, and Linnette Goard, Field Specialist, Food Safety, Family and Consumer Sciences, Ohio State University Extension embraces human diversity and is committed to ensuring that all research and related educational programs are available to clientele on a nondiscriminatory basis without regard to age, ancestry, color, disability, gender identity or expression, genetic information, HIV/AIDS status, military status, national origin, race, religion, sexual orientation, or veteran status. This statement is in accordance with United States Civil Rights Laws and the USDA. Keith L. Smith, Associate Vice President for Agricultural Administration; Associate Dean, College of Food, Agricultural, and Environmental Sciences; Director, Ohio State University Extension; and Gist Chair in Extension Education and Leadership. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION References: • National Center for Home Food Preservation. www. uga. edu/nchfp • The University of Georgia (2014). So Easy to Preserve, 6 th ed. , Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph. D. and Judy A. Harrison, Ph. D. , Extension Foods Specialists. • United States Department of Agriculture (2009). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances

OHIO STATE UNIVERSITY EXTENSION References: • Canning Meat, Poultry and Game, Ohio State University Extension Fact Sheet HYG-5330. ohioline. osu. edu/hyg-fact/5000/pdf/5330. pdf • Freezing , Meat, Poultry and Game, OSU extension HYG Fact sheet 5334 -09 ohioline. osu. edu/hyg-fact/5000/pdf/5334. pdf • Preserving Food: Freezing Prepared Foods, FDNS-E-43 -14, The University of Georgia Cooperative Extension Service. www. uga. edu/nchfp/publications/uga/Freezing. Prepared. Foods. pdf • All photos taken by OSU Extension FCS Home Food Preservation Team, unless otherwise noted. FAMILY AND CONSUMER SCIENCES Healthy People • Healthy Relationships • Healthy Finances