Feature Articles
Get Ready for Home Canning Season
Tammy Roberts, MS, RD, LD, Nutrition and Health Education Specialist in Barton County University of Missouri Extension
When you plant your garden, it’s so easy to imagine all of the great-tasting, healthy food that will come from those tiny seeds and plants. Many people grow not only enough to eat during the summer but enough so they can preserve those garden delights for cold winter nights. Spring is a great time to make sure your canning gear is ready for production when your garden starts producing more than you can eat.
It’s important to make sure the dial gauge on your
canner is working accurately. The only safe way to can
vegetables is pressure canning. (Tomatoes are an
exception. They can be processed in a boiling water
bath.) In order to be able to assure bacteria are
destroyed, the water in the canner must reach 240
degrees. The only way to reach temperatures this high is
in a pressure canner. To assure your canner is reaching
accurate temperatures have the dial gauge tested to make
sure it is accurate. Check with your local Extension
Office to see if they can test your gauge.
Another thing you can do to prepare for the canning
process is get your jars out and check them for cracks
and chips. Jars that are cracked or chipped can break
during the canning process. Jars that are chipped around
the rim can prevent a proper seal. Use only jars that
are made for home canning. Jars that were made for other
purposes can break and may not seal properly. The screw
band of the lid can be used year after year but each
flat placed on the top of the jar needs to be new.
Lastly, check the recipes you are using to can your
products. Recipes published before 1989 may not be
accurate. In 1989, processing times were changed for
many vegetables. This occurred because there were more
reported incidences of foodborne illness from
home-canned food. To get up-to-date information on
processing times for home-canned vegetables, call the
Extension Office. Publications can be downloaded for
free online. Go to
http://extension.missouri.edu/explore/hesguide/foodnut.
The Quality for Keeps series is all about home food
preservation.
While you’re waiting for the green beans and tomatoes,
go ahead and eat the ones you processed last summer. For
maximum quality, it is recommended that you use your
home canned foods within one year.
Last Updated 10/25/2007
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