Feature Articles
Get Your Canning Equipment and Supplies Ready
Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension
The gardens are looking great! If you’ve had some
“hard water” on your garden, it’s not too late to
replant or put in a fall garden. The Vegetable Planting
Calendar lists late July as the last of the planting
dates for North Missouri for many vegetables. Pick up a
copy of the planting calendar at your local extension
center or view on-line at
http://muextension.missouri.edu/xplor/agguides/hort/g06201.htm.
While we pull weeds, water and tend to the garden, we need to be tending to our food preservation equipment and making sure we have our supplies and equipment working. Here are a few reminders related to canning to help you prepare for the season.
Get your DIAL Gauge Checked. It is recommended that dial
pressure gauges be checked annually. Don’t wait until
you cannot get the pressure up or you have spoilage to
get it checked. Checking the accuracy of the gauge can
prevent you from over-or under-processing foods. Dial
gauges can be checked at most of the Northwest Region
Extension Centers. Bring only the lid with the dial
gauge and allow at least 30 minutes for the test. Most
counties charge $1.00. Take care of this task now, while
you have some time. Weighted gauges do not need checked.
Use Current Information. Always preserve with the most
current, research-based information. While it’s fine to
use the book that came with your canner on how to use,
the processing times probably are out-of-date if it is a
pre-1989 book. The University Extension Guides are
current and easy to use and researched-based and tested.
Our guidelines are available on-line at:
http://muextension.missouri.edu/xplor/hesguide/foodnut/
and look for the Quality for Keeps guides beginning with
publication number 1452.
Safety is Time. When it comes to canning, creativity and
canning don’t mix. How hot the food was or how long it
cooked before it was put in the jar has NO EFFECT on the
processing time. The bacteria's spores that cause
botulism in vegetables and meats are very heat
resistant. The spores can survive hours of boiling and
are destroyed at 240 degrees-the temperature in a
pressure canner at 10 pounds pressure. That's why the
only safe way to process low-acid foods is in a pressure
canner at 10 pounds pressure or above. Then, when we
factor in the adjustment for our elevation above sea
level, in the Northwest Region you will process at 11
pounds pressure if you have a dial gauge and 15 pounds
pressure if you have a weighted gauge-for most areas.
The printed guide GH 1451 contains a map with elevations
across the state.
Use Fresh Flats. When you buy canning flats, date the
box. Try to use this year or by the end of the next
canning season. Old flats tend to cause sealing failure.
Always read the directions on the box of flats. Last
year there were changes in the materials used in flats
and by not following directions, or putting the rings on
too tight, there were sealing failures because flats
buckled. So read the directions on the box.
Don’t Forget to Vent! Now, let’s review the venting
technique which is helpful to prevent loss of liquid and
helps to control fluctuating pressure. Liquid lost from
jars may be caused by overfilling jars or fluctuating
pressure. If your canner is vented properly, the
pressure will come up quickly and be easy to maintain.
Venting is letting all the air escape through the vent
before pressure is allowed to build. Let steam flow
freely through the vent for 10 minutes before closing
the petcock. The pressure will then come up quickly and
steadily. Venting should be done regardless of what your
canner's instructions say. You'll be pleased with the
results.
Finally, Plump Your Rubber Ring. Your rubber ring or
gasket in your canner shrinks and may need plumped
before you start your summer's canning. To plump the
ring, pull it out of the canning lid and boil 10 minutes
in a quart of water and ½ cup of vinegar. While the ring
is hot, fit it back into your lid. You'll have no more
escaping steam around your lid. If your ring is cracked
and brittle, replace with a new one. Manufacturers
recommend replacing all rubber parts every two to three
years.
Last Updated 10/25/2007
 |
Site Administrator: |
|
|
|
