Title: Ensuring Safe Canned Foods (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

Growth of the bacterium Clostridium botulinum in canned food may cause
botulism–a deadly form of food poisoning. These bacteria exist either
as spores or as vegetative cells. The spores, which are comparable to
plant seeds, can survive harmlessly in soil and water for many years.
When ideal conditions exist for growth, the spores produce vegetative
cells which multiply rapidly and may produce a deadly toxin within 3 to
4 days of growth in an environment consisting of:

* a moist, low-acid food
* a temperature between 40 degrees F and 120 degrees F
* less than 2 percent oxygen

Botulinum spores are on most fresh food surfaces. Because they grow only
in the absence of air, they are harmless on fresh foods.

Most bacteria, yeasts, and molds are difficult to remove from food
surfaces. Washing fresh food reduces their numbers only slightly.
Peeling root crops, underground stem crops, and tomatoes reduces their
numbers greatly. Blanching also helps, but the vital controls are the
method of canning and making sure the recommended research-based process
times, found in these guides, are used.

The processing times in these guides ensure destruction of the largest
expected number of heat-resistant microorganisms in home-canned foods.
Properly sterilized canned food will be free of spoilage if lids seal
and jars are stored below 95 degrees F. Storing jars at 50 degrees F to
70 degrees F enhances retention of quality.

FOOD ACIDITY AND PROCESSING METHODS

Whether food should be processed in a pressure canner or boiling-water
canner to control botulinum bacteria depends on the acidity in the food.
Acidity may be natural, as in most fruits, or added, as in
pickled food. Low-acid canned foods contain too little acidity to
prevent the growth of these bacteria. Acid foods contain enough acidity
to block their growth, or destroy them more rapidly when heated The term
“pH” is a measure of acidity; the lower its value, the more acid the
food. The acidity level in foods can be increased by adding lemon juice,
citric acid, or vinegar.

Low-acid foods have pH values higher than 4.6. They include red meats,
seafood, poultry, milk, and all fresh vegetables except for most
tomatoes. Most mixtures of low-acid and acid foods also have pH values
above 4.6 unless their recipes include enough lemon juice, citric acid,
or vinegar to make them acid foods. Acid foods have a pH of 4.6 or
lower. They include fruits, pickles, sauerkraut, jams, jellies,
marmalades, and fruit butters.

Although tomatoes usually are considered an acid food, some are now
known to have pH values slightly above 4.6. Figs also have pH values
slightly above 4.6. Therefore, if they are to be canned as acid foods,
these products must be acidified to a pH of 4.6 or lower with lemon
juice or citric acid. Properly acidified tomatoes and figs are acid
foods and can be safely processed in a boiling-water canner.

Botulinum spores are very hard to destroy at boiling-water temperatures;
the higher the canner temperature, the more easily they are destroyed.
Therefore, all low-acid foods should be sterilized at temperatures of
240 degrees to 250 degrees F, attainable with pressure canners operated
at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as
measured by gauge. The more familiar “PSIG” designation is used
hereafter in this publication. At temperatures of 240 degrees to 250
degrees F, the time needed to destroy bacteria in low-acid canned food
ranges from 20 to 100 minutes. The exact time depends on the kind of
food being canned, the way it is packed into jars, and the size of jars.
The time needed to safely process low-acid foods in a boiling-water
canner ranges from 7 to 11 hours; the time needed to process acid foods
in boiling water varies from 5 to 85 minutes.

PROCESS ADJUSTMENTS AT HIGH ALTITUDES

Using the process time for canning food at sea level may result in
spoilage if you live at altitudes of 1,000 feet or more (Plate 2). Water
boils at lower temperatures as altitude increases. Lower boiling
temperatures are less effective for killing bacteria. Increasing the
process time or canner pressure compensates for lower boiling
temperatures.

Therefore, when following canning directions in this series, select the
proper processing time or canner pressure for the altitude where you
live. If you do not know the altitude, contact your local county
Extension agent. An alternative source of information would be the local
district conservationist with the Soil Conservation Service.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Popularity: 3% [?]

Title: LAYERED VEGETABLE TERRINE
Categories: Breakfast, Vegan
Yield: 8 servings

MMMMM————————–TERRINE——————————-
2 c Shelled peas
2 c Chopped carrots
4 c Cauliflower florets
3 Eggs; separated
6 tb Low-fat cream cheese
3 ts Lemon juice
1 tb Chopped fresh chives
2 tb Freshly grated nutmeg
Salt
Freshly ground white pepper

MMMMM—————————SALAD——————————–
3 lg Carrots; peeled
1 sm Handful of fresh chives
— snipped
2 tb Hazelnut oil
1 ts Raspberry vinegar
Salt
Freshly ground black pepper

Preheat the oven to 375 F. Lightly oil and line the bottom of a
2-pound loaf pan with wax paper or parchment.

Steam the peas, chopped carrots, and cauliflower separately for 10 to
15 minutes, or until each is cooked. Let cool.

Puree the peas with 1 egg yolk, and 1 teaspoon lemon juice. Repeat
with the carrots and then the cauliflower. Stir the chives into the
pea puree, the almonds into the carrot puree, the nutmeg into the
cauliflower puree.

Whisk the egg whites until stiff, then carefully fold one-third into
each puree until just combined. Season well and spoon the pea mousse
into the prepared pan, carefully smoothing the surface. Top with the
carrot mousse and then the cauliflower mousse, smoothing the surface
of each. Cover with a piece of lightly oiled wax paper.

Place the loaf pan in a roasting pan and pour in boiling water to
come two thirds of the way up the sides of the pan. Transfer to the
oven and bake for 40 minutes. Remove the wax paper and cook for 10
to 15 minutes more, until the top feels firm to the touch. Remove
from the oven and let cool in the pan on a wire rack.

Using a potato peeler, peel the whole carrots into thin strips and
toss with the chives. Blend the oil, vinegar, and salt and pepper
and mix with the carrot strips and chives.

Turn the terrine out of the pan and cut into slices. Serve with the
salad.

Serves 8-10

* Source: The Inspired Vegetarian, by Louise Pickford * Typed for you
by Karen Mintzias

MMMMM

Popularity: 3% [?]

Title: FAVORITE PEANUT BUTTER COOKIES
Categories: Cookies
Servings: 30

1/2 c Peanut butter
1/4 c Margarine or butter,
-softened
3/4 c Sugar
1 Egg, beaten
1/2 c All-purpose flour
1/2 t Baking powder
1/4 t Salt (opt)
2 c Rice CHEX brand cereal,
-crushed to 1 cup

Preheat oven to 350′F. Lightly grease cookie sheet. In large bowl, cream
peanut butter, margarine and sugar. Add egg. Stir in flour and baking
powder; add salt, if desired. Stir in cereal; mix well. For each cookie,
roll 1 level tablespoon dough into ball. Place on prepared cookie sheet.
With fork dipped in sugar, flatten slightly in criss-cross pattern. Bake
8-10 minutes or until bottoms are lightly browned. Let stand 1 minute
before removing from cookie sheet. Cool on wire rack.

Makes 2 1/2 dozen cookies.

MMMMM

Popularity: 4% [?]

Cranberry Freeze

Recipe By : Tidewater on the Half Shell p.219 (revised)
Serving Size : 12 Preparation Time :0:00
Categories : Do Ahead Low Fat
Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 can whole cranberry sauce
8 oz crushed pineapple in juice
1/2 cup pecans — chopped
8 oz nonfat sour cream
2 Tbsp nonfat mayonnaise
2 Tbsp sugar

Combine the ingredients.
Pour into cupcake papers placed in muffin tins. Freeze.
Remove papers and serve on a bed of lettuce.

per serving: 115 Kcal 1.7g fat (0.1g sat) 13% CFF 74mg sodium

– - – - – - – - – - – - – - – - – -

Popularity: 6% [?]

HOT CHICKEN APPLE SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 ts Paprika
1/4 ts Pepper
4 (4 Oz.) Boned, Skinned
Chicken Breast Halves, Cut
Into Bite Size
3 tb Unsweetened Apple Cider
1 c Diagonally Sliced Carrots
3 c (1/2 in.) Cubes Unpeeled
Granny Smith Apples (1 Lb.)
1/2 c (2 Oz.) Gorgonzola
Cheese Divided
2 ts Minched Shallots
2 tb White Wine Vinegar
4 c Torn Fresh Spinach

Combine Paprika, Pepper Pinch Salt in A Plastic Bag. Add Chicken Shake
To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds. Add Chicken; Cover With Wax Paper Microwave At Medium-High 6 To
7 Min., Stirring Every 3 Min. Drain Chicken Set Aside.
in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2
Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture
in Baking Dish.
Combine Apples, Carrots, Chicken 1/4 C. Cheese in A Bowl; Toss Set
Aside.
Add Vinegar Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4
C. Cheese Serve Warm.
About 247 Cal. Per 1 1/2 C. Chicken Mixture, 1 C. Spinach 1 T.
Cheese.
(Fat 6. Chol. 76.)

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]