Feature Articles
What’s New About Canning
Janet Hackert, Nutrition and Health Education Specialist
Much has been learned since 1790, when the process of canning vegetables and meat was invented to help sustain Napoleon’s troops in wartime. Two recent changes are worth noting.
First, research done at the University of Georgia for
the US Department of Agriculture has shown that to be
safe, holding times at the end of the canning process
need to be lengthened. More specifically, they used to
recommend that after the food had been processed in a
boiling water bath for the correct amount of time, the
jars should be lifted out without waiting. Now they
recommend, “When the jars have been processed in boiling
water for the recommended time, turn off the heat and
remove the canner lid. Wait 5 minutes before removing
jars.” For pressure canning, the recommended holding
time was two minutes. Now the recommendation is to wait
ten minutes.
Here is the specific instruction: “After the canner is
completely depressurized, remove the weight from the
vent port or open the petcock. Wait 10 minutes; then
unfasten the lid and remove it carefully. Lift the lid
with the underside away from you so that the steam
coming out of the canner does not burn your face.”
For more details on safe canning procedures, go to the
MU Extension website at
http://extension.missouri.edu and type “canning” in
the search box or ask for guide sheet GH 1452, Steps to
Success in Home Canning at your local University of
Missouri Extension Center.
Also new this year is an easier, quicker way for those
who use a pressure canner to get their gauges tested.
USDA recommends that gauges be tested annually before
the canning season begins, to make sure they are
accurately measuring pressure inside the canner. In the
past, most Extension offices offered the service, but
not all. It was time-consuming both for staff and
consumers. It also meant the office staff had to give
their undivided attention to the process. This spring,
each Extension office in the NW region of Missouri
received a new and easy-to-use gauge tester. The whole
check-up only takes about 5 minutes! Well worth the time
to make sure what is canned is later safe to eat.
Be Safe! Get your pressure canner gauge tested today,
before you can!
Last Updated 10/25/2007
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