mnext_misc_104 (868.4Kb application/pdf)
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1. C to move the cursor to the screen above and enter your recipe P to proceed to the next step in the program R to return to the MAIN MENU Figure 2 You do not need to press ENTER after these commands but you must be sure the cursor is WAITING before you press the letter The computer may hesitate a few seconds before proceeding For more details on how the command line works see the next section On the INGREDIENT TYPES screen you must change the N to Y for any ingredients in your recipe Note that ingredient types not specific ingredients are listed For example if your recipe calls for tomatoes in any form raw cooked canned juice paste sauce or soup the ingredient type would be tomatoes Likewise peppers can be green bell ancho chili etc This is true of the other ingredient types also Later you will be asked to be more specific The Y for yes following tomatoes means that tomatoes are in the recipe since this is a program for tomato based recipes N for no after the other ingredient types mean that they re not in the recipe You ll need to change the N to Y for any ingredient type s in cluded in your recipe To do so press C and the cursor jumps up to the N following peppers If you want to change that item to yes press Y The letter changes and the cursor goes to the next line If you don t want to change the ingredient to Y press ENTER to move the cur sor to the next item Mo2. DISK MENU Figure 1 which descirbes the programs on the disk The last menu choice is PRINTER If your printer is connected to the parallel port you can ignore the printer option If it s connected to another port type printer and select the appropriate configuration The label of the disk may indicate the correct configuration Refer to the Guide for EXTEND Programs for instructions on when and how to configure the printer To start a SAFEWAY program type either SAFE1 or SAFE2 and press ENTER It doesn t matter if you type in capitals or lower case Figure 1 DISK MENU This disk contains the following programs SAFE1 SAFE2 for recipes using tomatoes with other ingredients for sweet pickle recipes PRINTER to choose types of printers When the gt appears enter the name of the program you wish to run Then press lt ENTER gt A gt SAFE1 Overview SAFE1 calculates the pH of recipes containing tomatoes and one or more of the following peppers mushrooms carrots red kidney beans onions chicken broth beef broth or ground beef This in cludes many recipes for stewed tomatoes chili soup and spaghetti sauce After it determines the pH SAFE1 recommends the safest processing method The calculations in this program are based onthe use of firm ripe tomatoes Never use overripe or moldy tomatoes to prepare a canned product SAFE1 cannot be used for recipes that include acidic ingredients su
3. Home Canning Tomatoes HE FS 1097 20 Both are writen by Edmund A Zottola and Isabel D Wolf They can be or dered from your local Minnesota county extension office or Commu nication Resources Distribution 3 Coffey Hall University of Minnesota 1420 Eckles Ave St Paul MN 55108 minimum order 1 00 SAFE2 determines whether your sweet pickles will be ade quately preserved by calculating the percent acetic acid and sugar in the recipe However the program does not evaluate the overall safety of your pickling process In addition to having adequate acetic acid and sugar you must be sure to follow correct canning procedures The pickling mixture should completely cover the cucumbers a 1 2 ratio of mixture to pickles should work Follow the directions in extension publications listed at the end of this section to complete your pickles To run SAFE2 follow the instructions in the section Getting Started Type SAFE2 at the A and press ENTER You ll see a copy right message and the MAIN MENU Figure 7 Figure 7 Copyright 1984 Agricultural Extension Service SAFE 2 University of Minnesota Main Menu Version 1 0 August 1984 This program calculates percent acetic acid and percent sugar in sweet pickle recipes and determines whether the sweet pickles will be adequately preserved lt R gt un SAFE2 lt O gt verview lt I gt nstructions lt T gt echnical references lt Q gt uit this program Enter R O I or Q t
4. MARY screen Figure 9 appears that gives the percent acetic acid and sugar in your recipe and a message indicating whether you have ade quate acid and sugar and if your pickles are likely to be preserved or spoiled The last line asks if you want a printout of your results If you do press Y and ENTER Turn on the printer and position the paper as the message says When you are ready press ENTER Your printout includes the recipe information you entered the summary percents of acetic acid and sugar and whether your pickles will be preserved After you receive your printout or if you press N for no printout you are returned to the SAFE2 MAIN MENU Run the program again with a different recipe or quit the program if you are finished a Pc PT e REE a E a A EAS Figure 9 SUMMARY The percent acetic acid in your recipe is 6 98 4 The percent sugar in your recipe is 25 00 Your recipe has adequate acid and sugar Your sweet pickles will be preserved Enjoy them Do you want a printout of your results Enter Y or N then press lt ENTER gt More Pickling SAFE2 tells you if your recipe will adequately preserve your pick Information les but it does not evaluate the overall safety of your pickling pro M cess For more information on how to make pickles refer to the Agricultural Extension Service fact sheet Making Fresh Pack Pickle Products HE FS 1090 20 available from your local Minnesota county extension office
5. Resources Distribution 3 Coffey Hall University of Minne sota 1420 Eckles Ave St Paul MN 55108 Your name address telephone number Which version of SAFEWAY are you using Version number is on the first screen What is your system configuration computer how much memory operating system printer etc Please describe the problem Be specific enough that we can duplicate it Were you able to duplicate it Were there any problems with the user manual Please describe 15 Issued in furtherance of cooperative extension work in agriculture and home economics acts of May 8 and June 30 1914 tn cooperation with the US Department of Agriculture Patrick J Borich Dean and Director of Agricultural Extension Service University of Minnesota St Paul Minnesota 55108 The University of Minnesota including the Agricultural Extension Service s committed to the policy that ali persons shal have equal access to its programs facilities and employment without regard to race religion color sex national origin handicap age or veteran status
6. calculating You ll know it s finally fin ished printing when the MAIN MENU appears again At the SAFE1 MAIN MENU you can run the program again If the pH of the recipe you just tested was too high to be processed in a boil ing water bath try adding more tomatoes to that recipe and run the program again using the U option Select U instead of E onthe MAIN MENU if you want to enter a recipe with many of the same ingredients as the previous one The ingredient type list that appears contains the information you en tered earlier Change this list as necessary for the new recipe Each specific ingredient list also has the quantities from the previous recipe for you to change or keep as needed When you are finished running recipes or any time you want to quit press R to RETURN to the MAIN MENU when it s an option on the command line At the MAIN MENU press Q to leave SAFEWAY and return to the A More Canning information SAFE2 Overview SAFE2 Instructions At the A you may restart SAFEWAY by typing either SAFE1 or SAFE2 or you may start another program on another disk When you are finished with SAFEWAY be sure to carefully remove it from the disk drive and put it away in its protective envelope and disk case For more information on safe home canning of tomatoes and other foods please refer to the Agricultural Extension Service publi cations Home Canning Fruits Vegetables and Meats HE BU 0516 1 00 and
7. or Communication Resources Distribution 3 Coffey Hall University of Minnesota 1420 Eckles Ave St Paul MN 55108 minimum order 1 00 Acknowledgements and References The SAFEWAY program was planned by Dr E Zottola Extension Food Microbiologist Department of Food Science and Nutrition and the Agricultural Extension Service University of Minnesota The database used to calculate the pH of the tomato mixtures was obtained from Dr G M Sapers USDA ARS Eastern Regional Research Center 600 E Mermaid Lane Philadelphia PA 19118 For more information on the database see DiVito A M Sapers G M and Phillips J G 1982 Acidification requirements for home canned combinations of tomatoes and low acid ingredients J Food Sci 47 2089 Sapers G M Phillips J G and DiVito A M 1982 Equilibrium pH of home canned foods comprising combinations of low acid and high acid ingredients J Food Sci 47 277 Sapers G M Phillips J G DiVito A M and Brooks W M 1982 Model for predicting the pH of foods comprising mixtures of tomatoes and low acid ingredients J Food Sci 45 566 Sapers G M Phillips J G and Stoner A K 1982 Tomato acid ity and the safety of home canned tomatoes HortScience 12 204 Sapers G M Phillips J G and DiVito A M 1984 Correlation between pH and composition of foods comprising mixtures of tomatoes and low acid ingredients J Food Sci 45 233 The Computer program SAFE
8. 2 is based on information pub lished in the following article Bell T A and Etchells J L 1952 Sugar and acid tolerances of spoilage yeasts from sweet cucumber pickles Food Technology Dec pp 468 472 11 12 Trouble Shooting Some Common Problems and Possible Solutions Programming and communication support was provided by EX TEND EXTension Education Network and Database and Communi cation Resources respectively both of the Agricultural Extension Service University of Minnesota If you have problems while running this program and can t figure out why this section may help If your problem is not described here return to the MAIN MENU and start over If all else fails simulta neously press the Ctrl Atl and Del keys and then release them The system starts over from the beginning If you don t understand terminology or the IBM PC refer to the accompanying Guide for EX TEND Programs or ask the owner of the program Don t worry about ruining the computer you can t hurt it by typ ing the wrong response or even the program you probably can t hurt it but if you do the owner should have another copy Problem The screen says Bad command or filename Solution You have typed something the computer cannot process Look at the menu again and type exactly what it says For example press only the D key if you want to indicate a draft quality printer Also type the number 1 on the top lin
9. MN SOOO MISC 19S Cad SAFEWAY ser Manual S3IYVHaIT SNdwvo TAWd Lg S861 6 Avy SLNAWNDOG VIOSINNIW 40 ALISUIAINA SAFEWAY is a computer program that helps determine a safe pro cess for some of your home canning recipes SAFEWAY features SAFE1 for tomato based recipes and SAFE2 for sweet pickle recipes Edmund A Zottola Extension Food Microbiologist and EXTEND the Extension Educational Network and Database AGRICULTURAL EXTENSION SERVICE UNIVERSITY OF MINNESOTA t information available from University of Minnesota Extension http ui Cc Q j m v C E Q oO g ma oO a om v g oO C w 9 h C a Q uw w A a oO Q g p is Cc gt oO E Cc S a o 5 D p Qa 5 fw s a 4 P ad H Table of Contents amago katoaa go AAS E a a a NE 2 RUS HIM ORCC TAUSLEA UU MnCHeMee tin ca ener Meret ete aaa b a Rls iy acervloyswe s amp seaman we 3 A ENMU CALL CHM BRIA E er CRs Soba eee A atu aa wei oa E a s Ware a 4 a SWARM O TASTER VN ice Sid Oars i GY Oe CR RCo nae a 9 8 PCED Meet ATAU Ce DLC tints e e Cela vac ca Ss A ea wk ea Sia ee KW a ola 9 Acknowledgements and References ccc eee eee ia METRO a Menino L a a AS S ue is gare ag arselees 12 OIG RES Leis a A a T conan eoele tects slap guciaiols ana waia S 13 KESET a E Git cig NGG JOR Oe eee ane 15 See also Guide for EXTEND Programs Note if you are the owner of SAFEWAY please refer to Guide for EX TEND P
10. a pressure canner at temperatures well above the boiling point of water for specifically recommended amounts of time to destroy the heat resis tant spores of C botulinum Foods with a pH below 4 6 are sufficiently acid to inhibit the growth of C botulinum and so don t require pres sure canning The recommended processing time however varies from food to food SAFEWAY is two programs in one SAFE1 identifies the acidity and correct processing method for canning recipes that contain tomatoes with or without other ingredients SAFE2 determines whether sweet pickle recipes contain sufficient acid and sugar to en sure adequate preservation SAFEWAY is an educational package designed for home can ners Users include Extension food specialists and home economics county agents as well as college and university food science depart ments who in turn make the program available to their students and Getting Started clients Food editors and writers and cookbook publishers will find it useful for testing safety of recipes If you are unfamiliar with the IBM PC or any of the terminology used in this manual or if you have never used EXTEND software refer to the accompanying Guide for EXTEND Programs To begin SAFEWAY put the disk in drive A If the computer is off turn it on and enter the date and time when you are prompted to do so If the computer is already on at the A type menu and press ENTER The first screen you see is the
11. ch as vinegar lemon juice and worcestershire sauce However in SAFE1 Instructions gredients such as spices salt sugar oil or fat have little or no effect on the pH of the mixture and recipes with those ingredients can be evaluated successfully with SAFE1 After your printer is configured and you enter SAFE1 you see a copyright message and instructions to press any key to continue When you press a key the SAFE1 MAIN MENU appears Figure 2 Figure 2 Copyright 1984 Agricultural Extension Service SAFE 1 University of Minnesota Main Menu Version 1 0 1984 This program calculates the pH acidity of tomato based recipes and provides information on proper canning methods lt E gt nter a new recipe lt U gt se previous recipe lt O gt verview lt I gt nstructions lt T gt echnical references lt Q gt uit this program Enter E U 0 I T or Q WAITING Enter a new recipe The program is WAITING for your response Press the appropriate letter E nter a new recipe starts you through SAFE1 U se previous recipe lets you modify the last recipe used Overview provides a description of SAFEWAY Instructions tell you how to run SAFEWAY T echnical references list acknowledgements and references Q uit this program ends SAFE1 and returns you to the A If you press O l or T you are asked if you want to print the infor mation on the printer If you answer Y for yes turn on your printer posit
12. d press ENTER Problem After you enter an answer you receive the message Redo from start Solution You have entered an answer the computer didn t expect For example you may have entered a word or letter when a number was requested Press ENTER and you see the message Invalid in put try again and the question repeated Answer the question When a number is requested be sure to use the numbers 0 and 1 rather than the etters o or _____Check enclosed payable to the University of Minnesota _____ Purchase order enclosed _____ Bill to purchase order number _____ Please bill me Mail this form to Communication Resources Distribution 3 Coffey Hall University of Minnesota 1420 Eckles Ave St Paul MN 55108 Phone 612 373 1615 I I I SAFEWAY Order Blank l f HE CS 2391 l i Name I i Company or Institution 1 i Address L i CS State Zi 1 l Please send copies of SAFEWAY 30 00 each plus 6 sales tax or tax exempt no for Minnesota residents only Payment i 1 L L i t 1 L L I I I SAFEWAY Feedback Form If you have problems with SAFEWAY or suggestions please let us know by filling out the follow ing form If there is a bug in the program EXTEND will correct it and include it in the next update If modifications need to be made in the user manual they will be included in the next revision Mail this form to Communication
13. e If you want to proceed press P A similar sublist appears for every item you put a Y next to on the ingredient types list Proceed through each one in the same man ner Spices need not be entered Once all the major ingredients in your recipe have been entered the SUMMARY OF RECIPE INGREDIENTS screen appears Figure 5 Each ingredient and the amount you entered is listed Check it against your recipe Figure 5 SUMMARY OF RECIPE INGREDIENTS Tomatoes raw less refuse EAN Saaie Daaa TS 3 00 quart Green bell peppers diced or chopped KEENIA 0 50 cups Onions chopped esesesssosesess sesesero EEE 0 50 cups Celery chopped sseeeeseee eens eecceses ELTETE 1 00 cups Enter M to MODIFY the recipe P to PROCEED or R to RETURN to Main Menu WAITING If you find an error press M to modify the ingredients or amounts The screen goes back to INGREDIENT TYPES where you can change an ingredient type if needed If you have no changes for that screen check that the cursor is to the right of WAITING and press Pto proceed The screens for each ingredient type you marked Y ap pear again so you can change the amount if necessary Wait for the cursor to go to WAITING and press P to proceed past those that are correct When you find the screen that needs to be corrected press C and change whatever is in error Keep pressing P until you are again back at SUMMARY OF RECIPE INGREDIENTS When the summary is correct press P t
14. e of the keyboard not a lower case I Problem When you make the printer selection you hear a beep and some disk noise and the screen says wrong device name and goes back to the PRINTER MENU Solution You have entered an incorrect printer option Try the same solution as described for the next problem Problem The printer doesn t print when you tell it to Solution The printer may be turned off or offline or you may have entered the wrong answer on the PRINTER MENU at the very begin ning of the program when you were asked what type of printer you are using Check to see if the printer is plugged in and turned on Then check the light next to the on line button on some printers if it is off press the button to turn it on On letter quality printers if any panel lights are on besides the power light press reset If the printer seems fine check the label on the program disk to see if it indicates which printer option to use Or start the program over again and try a different option on the PRINTER menu To test if your selection works on the MAIN MENU select O and answer Y to a printout If it prints ok continue If not repeat this process with a dif ferent printer option Problem Computer does not respond Solution Press ENTER key Usually you must press the ENTER key after your answer signaling the computer to enter the information Problem Nothing happens when you press any
15. hen press lt ENTER gt ET A AE IE EE EP a SP I A 10 Running SAFE2 Pressing R starts you through the SAFE2 program as described below If you press O I or T you are asked if you want to print the infor mation on the printer If you answer Y for yes turn on the printer po sition the paper and press ENTER to receive your copy If you answer N for no printout the first part of the information appears on the screen and the bottom line says Press any key to continue When you have finished reading the screen press a key to see the next one Continue until the MAIN MENU again appears on the screen If you press Q the program stops and returns you to A To test your sweet pickle recipe press R and then ENTER The screen asks a series of questions Figure 8 one at atime Type the an Figure 8 At each enter your answer and then press lt ENTER gt How many cups of vinegar in your recipe What is the percent acetic acid in your vinegar Use 4 5 if unknown How many cups of sugar in your recipe How many cups of water in your recipe Summary and Printout swer to each question as it appears If you make a mistake backspace to erase and then retype Press ENTER after each of your answers The percent acetic acid should be on the label of the vinegar con tainer If you don t know what it is enter 4 5 After pressing ENTER following the last question the SUM
16. ion the paper and press any key to receive your copy If you an swer N for no printout the first part of the information appears on the screen and the bottom line says Press any key to continue When you have read the screen press a key to see the next screen Continue reading the screens to the end The MAIN MENU appears again The first time you use SAFE1 you probably want to use your own recipe so type E to enter it The screen changes to the INGREDIENT TYPES screen Figure 3 Figure 3 INGREDIENT TYPES INGREDIENT INCLUDED TOMA COS Sesera ka io laise a 6 Siw wiei al T a tee lelenever sega a PEPPeLS ccs ercreceresecerscvsccecscesseesesesssevesN MushroomS e ceseeee See Poe E ee eee ee eee Ne CALLOUS 6266208 6 6 eres kana ew Tie ee S6 OSS OE OW We ee WW eee ee SNS Red Kidney Beans eseccceserevccce peaa eee sharevesvetee NE ONLOTS seein nen een ei esh eves ow cose sealer so eo ar a eee severe ore 2 Ne Celery maeneene sees nnau 185 eee 6 alee eee od 5 eo eis ale a NS Chicken Broth cccccccccccvccesesccsessscecsssseetN Beef Broth ssceseeee sorea ese eles ese evelel sieeceiele eters Sree aS Ground Beek ewcccscsncveorevecsccvvecsvesesevesveosessiN Enter C to CHANGE the above P to PROCEED or R to RETURN to Main Menu WAITING Selecting Ingredient Types Notice the command line across the bottom of the screen It ap pears on most of the screens in SAFE1 The cursor must be next to WAITING then press
17. key as instructed Solution Try another key Most but not all keys work Problem Message on video screen DEVICE FAULT 1604 Solution Check to see if printer is properly turned on and hooked up SAFE1 Problem You want to quit or start over Solution On any screen that gives you the option R eturn to Main Menu press R At the MAIN MENU press Q to quit or one of the other options to start over Problem You pressed C for change or P for proceed or R to return to the MAIN MENU and nothing happened Solution You probably pressed it too soon The cursor the little flashing dash should be at the right of the word WAITING at the bottom of the screen If it s not your command is ignored Even when you do everything right sometimes there is a hesitation before any thing happens That s part of the way this program runs Problem When using fractions the computer changes your number Solution Convert fractions to decimals For example if your recipe says 1 1 2 cups enter 1 5 cups instead Problem You see an error message that starts with a period for ex ample DO CANCELLED Solution Type quit and press ENTER You then see the A and you can start over SAFE2 Problem You receive the message Invalid input try again Solution You may have entered an answer that doesn t make sense to the computer or you pressed ENTER without an answer Reread the question type your answer an
18. o proceed A pause fol lows while SAFE1 calculates the weight and percent of the total for each ingredient The pH of the recipe then appears followed by a brief explanation of what that pH means and information on the pro cessing method that should be used with your recipe Figure 6 7 Figure 6 pH gt 4 528 This is an acid food and can be processed in a water bath as the pH is less than 4 6 Do not can over ripe tomatoes or dilute tomatoes with water prior to processing Use the following processing recommendations Temperature Process Time degrees F minutes pints quarts raw hot raw hot Boiling water bath 212 40 35 50 45 Pressure canner 250 0 0 0 0 Place filled containers into pressure canner and heat to 15 pounds pressure 250 degrees F Remove from heat immediately Do you wish a printout of your results Enter Y or N WAITING Printout Using the Previous Recipe Quitting The last line asks if you wish a printout of your results If you don t read the information on this screen and take any notes you may need When you press N for no printout you go back to the MAIN MENU of SAFE1 If you press Y for yes that line changes to tell you to turn on the printer and ready the paper for printing When you press any key the printer prints the summary of your ingredients the pH and the pro cessing recommendations you just saw on the screen The printer may hesitate a few times while
19. oes COOK d ee recnernreccrevsvrasresevsvcensnes 0 00 cups Tomatoes canned drained 1 cecevevvevecs Se 0 00 cans Tomatoes canned drained 1 11 oz cc cececeeee 0 00 cans Tomato juice canned cecccercccccvecccceenseeecd 0 00 cups Tomato paste Canned ewer cerccesevecvecccesseeeseed 0 00 cups Tomato paste Canned cre escecceecccccercerevssceed 0 00 tbsp Tomato sauce CANNEderseceveeesccccvvccecscevsseees 0 00 cups Tomato soup condensed e some ere wes eevecson 0 00 cups Tomato soup condensed 10 1 2 OZ eeveveveceuecee 0 00 cans Enter C to CHANGE the above P to PROCEED or R to RETURN to Main Menu WAITING Cen nn eee Summary and Results the amount and press ENTER If your recipe does not include it press ENTER or the down arrow and the cursor moves to the next item It is very important that the ingredients are entered only in the units cups quarts etc indicated If your recipe calls for an ingredi ent in different units convert the amount to the units on the screen e g a 12 oz can of tomatoe sauce 1 5 cups Enter fractions as dec imals e g 1 1 2 1 5 When you ve entered amounts for all the tomato items in your recipe press PgDn or the ENTER key to move the cursor back down to the command line Check your recipe against what you have entered If you want to make further changes be sure the flashing cursor is to the right of WAITING and press C Repeat the proce dur
20. rograms before doing anything else Introducing SAFEWAY To run SAFEWAY you ll need The Problem The Solution your canning recipe for SAFE1 a tomato based canning recipe that includes tomatoes or tomato products and any of the following car rots red kidney beans onions chicken or beef broth ground beef or spices but not acidic ingredients such as vinegar lemon juice or worcestershire sauce for SAFE2 a sweet pickle recipe you need to know the num ber of cups of vinegar water and sugar in the recipe and the percent acetic acid in the vinegar from the vinegar label e an IBM PC with 128K memory a printer optional a working copy of the SAFEWAY program disk do not use the original this User Manual The safety of home canning depends on both the acidity of the combined ingredients and the processing method used Many home canners use untested recipes that contain both high acid ingredients like tomatoes and low acid ingredients like meats and other vegeta bles In order to identify the proper processing methods the acidity of these ingredient combinations must be determined The acidity of a food is measured on the pH scale which ranges from 0 to 14 the lower the pH the higher the acidity Many spoilage and disease producing microorganisms including the toxin produc ing Clostridium botulinum grow between pH 4 6 and pH 7 Foods with a pH in this range must be processed in
21. ve the cursor to each item changing the N to Y beside those in your recipe You can also use the up and down ar row keys to move the cursor Spices need not be entered but if the recipe calls for other ingre dient types not listed on this screen SAFE1 may not give accurate re sults Contact your extension home economist for further help When you ve gone through the entire list or if you press the PgDn page down key watch for the cursor to go to WAITING at the bottom of the screen Type C again if you have any other changes or P to proceed Be sure the flashing cursor is sitting to the right of the word WAITING before pressing C or P or the command doesn t take effect Entering Quantities When you press P the computer pauses then the TOMATOES screen appears Figure 4 This is where you tell the program the specific item in your recipe and the quantity called for The procedure is similar to the previous screen To enter your recipe press C and the cursor jumps up to the 0 00 following the first item If your recipe calls for this ingredient type in Figure 4 TOMATOES DESCRIPTION AMOUNT Tomato raw peeled small less than 2 5 diam 0 00 each Tomato raw peeled medium 2 5 in diameter 0 00 each Tomato raw peeled large greater than 2 5 0 00 each Tomato raw plum peeled Italian type 0 00 each Tomatoes raw less refuse Saas ee slew ee eee eek 0 00 quart Tomat
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