On this Monday's episode of the Sustainable Living Show, Tanja and Anni are joined by two experts in the field. Dr. Mary Keith, a retired registered dietitian and expert in nutrition and food science, spent a significant part of her career at the University of Florida's Institute of Food and Agricultural Sciences (UF/IFAS) Extension in Hillsborough County. She was the Family and Consumer Sciences (FCS) agent and also made important contributions to scientific research, especially in food preservation. At the University of Illinois, she served as the state Extension Specialist for food preservation and food safety. Joshua Payne, a Registered Dietitian Nutritionist (RDN) and certified personal trainer (CPT), is passionate about promoting healthy lifestyles. His diverse skills now cover nutrition and physical health, and he leads classes on topics like nutrition, physical wellness, and food safety. He is currently the Family and Consumer Sciences Agent at UF/IFAS Extension Hillsborough County.

Unlock the Secrets of Safe Canning with Expert Insights

Dr. Keith's Research on Vitamin C in Canned Food

Dr. Mary Keith's research on vitamin C in canned food is truly remarkable. She delved deep into the subject, uncovering how the canning process affects the vitamin C content in various foods. Through extensive experiments and analyses, she was able to provide valuable insights into the preservation of this essential nutrient. For example, she found that certain canning methods and storage conditions had a significant impact on the retention of vitamin C. This research not only helps us understand the nutritional value of canned foods better but also allows us to make more informed choices when it comes to our diets. It is clear that Dr. Keith's work in this area is of great significance and will have a lasting impact on the field of food science.Another aspect of Dr. Keith's research is the identification of optimal canning parameters for maximizing vitamin C retention. By carefully controlling factors such as temperature, time, and acidity, she was able to develop guidelines that can be used by home canners and food manufacturers alike. These guidelines ensure that the vitamin C content in canned foods remains as high as possible, while still maintaining the safety and quality of the product. This is a crucial aspect of food preservation, as vitamin C is known for its antioxidant properties and its ability to prevent food spoilage.

Safe Canning and Storage Practices

When it comes to safe canning and storage, there are several important factors to consider. Temperature is one of the key elements, as high temperatures can lead to the growth of harmful bacteria and spoilage. It is essential to follow proper heating and cooling procedures to ensure that the canned goods are properly sterilized and stored at the correct temperature. Light is another factor that can affect the quality and safety of canned foods. Exposure to light can cause the degradation of certain nutrients and the growth of mold and bacteria. Therefore, it is recommended to store canned foods in a dark and cool place.Acidity is also an important consideration in safe canning. Foods with a higher acidity are generally more resistant to bacterial growth and spoilage, making them suitable for canning. On the other hand, foods with a lower acidity require additional processing and preservation methods to ensure their safety. Understanding the acidity levels of different foods is crucial for successful canning and storage.In addition to these factors, there are also specific steps and methods that should be followed when canning. These include proper cleaning and sterilization of the cans and equipment, filling the cans with the appropriate amount of food and liquid, and applying the correct sealing and processing techniques. By following these steps carefully, we can ensure the safety and quality of our canned goods.

Sugar and Pectin as Necessities for Canning

Sugar and pectin play a crucial role in the canning process. Sugar acts as a preservative, helping to prevent the growth of bacteria and yeast. It also adds sweetness and flavor to the canned goods, making them more palatable. Pectin, on the other hand, is a natural gelling agent that helps to set the canned fruits and jams. It provides the desired texture and consistency to the final product.When canning fruits, for example, the addition of sugar and pectin is essential for achieving a proper gel. Without these ingredients, the fruits may not set properly and could become runny or mushy. The amount of sugar and pectin required depends on the type of fruit and the desired consistency. It is important to follow the recommended recipes and guidelines to ensure the success of the canning process.In addition to their role in canning, sugar and pectin also have other benefits. Sugar can act as a natural preservative by reducing the water activity in the food, making it less favorable for the growth of bacteria. Pectin, on the other hand, is a source of dietary fiber and can provide various health benefits when consumed in moderation.

Food Safety Concerns

Food safety is of utmost importance when it comes to canning and food preservation. One of the major concerns is botulism, a potentially deadly form of food poisoning caused by the growth of Clostridium botulinum bacteria. This bacteria thrives in low-acid environments and can produce toxins that can cause serious illness or even death. To prevent botulism, it is essential to follow proper canning procedures and ensure that the canned goods are properly processed and sealed.Food spoilage is another common concern in canning. Spoiled foods can cause foodborne illnesses and can also lead to waste and financial losses. To avoid food spoilage, it is important to store canned goods in a cool and dry place and to check them regularly for any signs of spoilage, such as mold, off odors, or changes in texture.Educational resources play a vital role in ensuring food safety in canning. There are various books, websites, and courses available that provide detailed information on proper canning techniques and food safety practices. These resources can help both novice and experienced canners to understand the risks and take the necessary precautions to ensure the safety of their canned goods.

Types of Food Suitable for Canning

Not all foods are suitable for canning, and it is important to understand which types of foods are safe to can. Low-acid foods, such as meats, poultry, and some vegetables, require more rigorous processing and canning methods to ensure their safety. Acidic foods, on the other hand, such as fruits and tomatoes, are generally easier to can and require less processing.When choosing foods for canning, it is also important to consider their texture and consistency. Foods that are too soft or watery may not hold up well during the canning process and could result in a poor-quality product. On the other hand, foods that are too firm or dense may not cook evenly or may require longer processing times.Some common types of foods that are suitable for canning include fruits, vegetables, meats, poultry, and soups. Each type of food has its own specific requirements and guidelines for canning, and it is important to follow these guidelines carefully to ensure the safety and quality of the canned goods.

Steps to Canning and Canning Methods

The process of canning involves several steps to ensure the safety and quality of the canned goods. First, the cans and equipment must be cleaned and sterilized to remove any bacteria or contaminants. Then, the food is prepared and filled into the cans, leaving enough headspace for proper processing.There are several different canning methods available, including water bath canning and pressure canning. Water bath canning is suitable for low-acid foods and involves heating the filled cans in a water bath for a specific period of time. Pressure canning, on the other hand, is used for high-acid foods and involves heating the filled cans in a pressure cooker at a specific temperature and pressure.Each canning method has its own advantages and disadvantages, and it is important to choose the appropriate method based on the type of food and the desired results. It is also important to follow the specific instructions and guidelines for each method to ensure the success of the canning process.In conclusion, safe canning and food preservation are essential skills for anyone interested in sustainable living. By following the proper procedures and guidelines, we can ensure the safety and quality of our canned goods and enjoy the benefits of fresh, home-canned produce year-round. With the help of experts like Dr. Mary Keith and Joshua Payne, we can learn the ins and outs of canning and become confident canners ourselves. So, don't hesitate to get started and explore the world of safe canning and food preservation!Safe canning and preservation resources, as well as their calendar of educational workshops, can be found on the UF/IFAS website. If you love what we do on Sustainable Living, don't forget to tune in every Monday at 11am on WMNF 88.5fm or listen to past episodes in the archives. If you'd like to donate to show your support, head over to the donations page and direct your pledge to the Sustainable Living Show.