Program Objective
This fee-based program’s objective is to train and support Cornell Cooperative Extension staff, key volunteers and other interested individuals by providing research-based home food preservation education throughout New York State. CCE will be known as New York State’s best source of research-based home food preservation information; knowledge shared will protect the health of residents and will encourage support of local agriculture.
Food Preservation Team
Diane Whitten
dwhitten@cornell.edu
518-885-8995
Cornell Cooperative Extenstion of Saratoga County
50 West High Street
Ballston Spa, NY 12020Karen Mort
kem18@cornell.edu
518-765-3500
Cornell Cooperative Extenstion of Albany County
24 Martin Road
Voorheesville, NY 12186Do not provide these contact names and numbers to any individual outside the CCE System. Thank you.
Food Preservation Resource List – Current year
Free Multi-Page Resource Guide: Food Preservation Resources Recommended for New York State, a list of print and electronic food preservation resources that are researched for most up-to-date content, and recommended for use by CCE educators and key volunteers.
Program Offerings – Statewide Master Food Preserver Flyer – Current year
Confirmed dates and flyer for current program year is linked above. Contact CCE Saratoga to schedule and contract to host a workshop series this year.
3-Day Master Food Preserver Workshop — including the science of fermentation.
This workshop is designed to be a train-the-trainer program for CCE educators or volunteers who would like to be able to offer food preservation classes in their county. It is also open to the general public who want to enhance their food preservation skills. The Master Food Preserver program includes the scientific basis of home food preservation; hands-on experience in boiling water and pressure canning, making jams and jellies, plus pickling; demonstrations in freezing, drying and fermentation; and a discussion of other methods of preservation. Certificates of participation are distributed to those who complete the course, the first step toward becoming a certified CCE Master Food Preserver. MFP certifications are to be awarded by the host county CCE staff, after individuals complete the requirements set by the county.
Fee: The fee for attending a MFP workshop is set by the host site. Please contact the individual listed for each site in the Scheduled Workshop announcement below.
For a CCE association to host a 3-Day Master Food Preserver Workshop the fee is $2,200.00 plus teaching supplies, and some travel expenses for the instructors.
For more details and questions about hosting a MFP workshop contact Diane Whitten at dwhitten@cornell.edu or Karen Mort at kem18@cornell.edu. After a specific date is chosen, CCE Saratoga County will send an agreement and invoice for the desired service.
Master Food Preservation Certification Requirements
Guidelines for completing the Cornell Cooperative Extension Master Food Preserver Certification Program.
Using an Atmospheric Steam Canner
Can acid foods be processed in steam canners?
The University of Wisconsin, under the leadership of Dr. Barbara Ingham, has conducted research on appropriate use of atmospheric steam canners for home canning in collaboration with the National Center for Home Food Preservation (NCHFP). Atmospheric steam canners are used for processing naturally acid or properly acidified foods with natural or equilibrated pH values of 4.6 or below. They are not pressurized vessels used for processing for low-acid foods.
Sufficient studies and peer review have been completed that we are now able to say that as long as certain critical controls at various steps in the canning process are achieved, USDA and NCHFP process times for canning acid or properly acidified foods (pH of 4.6 or below) at home with properly research based recipes and procedures can be used. The research looked at temperature distribution in the steam environment surrounding the jars in a dome-style steam canner, heating patterns of several different food types during processing in the canner, and the contribution of standardized cooling procedures at the end of the process time.
Some of the key controls in addition to the acidity of the food product are knowing that the canner has had the air vented out of the steam before processing begins, and that the pure steam is at the temperature of boiling water at the start and during processing. Jars must be preheated before filling with food and cooling prior to processing must be minimized. Processing times must be adjusted for altitude, and must also be 45 minutes or less, including any altitude modification. The processing time is limited by the amount of water the canner base will hold, and the canner cannot be opened to add water or for any reason at any time during the process. Finally, cooling of jars must take place in still, ambient air without any forced, more rapid cooling. The slow cooling of processed jars is important to the overall food safety of the whole canning procedure.
Dr. Ingham provides further instructions and details about carrying out canning in an atmospheric steam canner using USDA acid food processing recommendations at her webpage: https://fyi.uwex.edu/safepreserving/2017/10/24/safe-preserving-using-a-steam-canner/. The results of this research were published in a peer-reviewed scientific journal in May 2015. Willmore, P, Etzel, M, Andress, E. and Ingham, B. (2015). Home processing of acid foods in atmospheric steam and boiling water canners. Food Protection Trends, Vol 35, No. 3 (May-June), p.150–160.
March 15, 2018
National Center for Home Food Preservation
Small Electric Canners Information
Ball FreshTech Automatic Home Canning System: This boiling water canner has been thoroughly tested by Ball to safely preserve certain high acid products. The CCE Master Food Preserver workshops are successfully canning high acid products in this electric canner. One disadvantage is that the heat regulator is very sensitive, and when the boil becomes too vigorous, turning it down may completely stop the boil, requiring the processing time to begin after a return to a boil.
Electric Multi- Cooking Appliances All new text
Even if there are instructions for pressure canning in the manufacturer’s directions, USDA does not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing “canning” or “steam canning” buttons on their front panels. USDA pressure process directions have not been developed for that type of appliance, and the canner being used does matter. The recommendations were determined for stovetop pressure canners which hold four or more quart-size jars standing upright. This ensures adequate heat-up and cool down times to destroy microorganisms.
For detailed information from USDA go to: https://nchfp.uga.edu/publications/nchfp/factsheets/electric_cookers.html
Canning Jar Lids Information
USDA recommends the 2-piece metal, self-sealing type lid and ring as being the most reliable closure system for home canning. Lids or flats, as they are also referred to, are generally made of steel, although aluminum ones were manufactured for some time. Flats are not reusable for canning because the sealing compound becomes distorted during processing, and it will not form a seal more than once. The sealing compound on newly purchased lids is now good for 10 years. Look for lids that advertise the undercoating as BPA free.
Other lid systems, including one-piece metal lids and two-sided reusable lids, do not negatively affect the microbiological safety of food during the canning process. Therefore, choosing other lid systems that will assure success in sealing and maintaining vacuum and food quality during storage were approved by USDA (in 2014), although seal longevity was not determined.
Tractor Supply canning video:
Video: https://youtu.be/rqIa7SBeTPU
Pressure Canner Dial Gauge Testing
Cooperative Extension is suggested in the popular literature and nationally as the place to have pressure canner dial gauges tested annually to ensure their accuracy, and thus the safety of canned products. (Weighted gauges do not need to be tested for accuracy.) Providing this service at local CCE offices is a convenience to local residents, and increases the likelihood that they will follow this food safety advice. Plus, once residents contact a CCE office for this service, they are more likely to reach out to CCE for other food preservation questions and resources, such as the National Center for Home Food Preservation.
Presto sells the Pressure Canner Dial Gauge Tester Unit: 81288 designed for this purpose. To obtain a tester:
Call Customer Service, 1-800-877-0441, M – F, 9:00 a.m. – 5:00 p.m. EST, ask for Shelley. Testers will only be sold to Extension Educators at $89.99 (includes shipping, yearly testing and repair). The Presto master dial gauge that comes with the testing unit must be returned to Presto annually for calibration. This annual service is included in the price.
Dial Gauge Inspection and Accuracy form, University of Georgia
05/07, 1 page Gauge Inspection
Pressure Canner Inspection form, University of Georgia
2003, 1 page Pressure Canner Inspection
Educational Links
Cornell Cooperative Extension of Saratoga County
A compilation of some of the best Cooperative Extension food preservation fact sheets from around the country; a video page includes both locally made videos and nationally resourced videos from the National Center for Home Food Preservation and other Cooperative Extension programs.
National Center for Home Food Preservation (NCHFP) Website (Check often for changes and timely fact sheets featured on home page.)
Current research-based recommendations for most methods of home food preservation are incorporated. This site includes information and publications from the USDA, NCHFP, The University of Georgia Cooperative Extension Service, and links to other state Extension sites.
http://nchfp.uga.edu/So Easy to Preserve 6th edition, University of Georgia 2014
The University of Georgia Cooperative Extension has now published a 6th edition of its popular book, So Easy To Preserve. The book is new as of September 2014. Chapters include Preserving Food, Canning, Pickled Products, Sweet Spreads and Syrups, Freezing and Drying. Ordering information is available on the So Easy to Preserve website: https://setp.uga.edu/
Spanish Publications
Cornell Food Venture Center
Provides comprehensive assistance to beginning and established entrepreneurs in a food business.
New York State Food Venture Center, Cornell University/NYSAES
Food Research Lab, 630 West North Street, Geneva, NY 14456
https://cfvc.foodscience.cals.cornell.edu/
