If you haven’t already, now is the perfect time to dust off your canning supplies and get ready to preserve your summer garden harvests. Canning is a popular and effective way to extend the life of your harvest by heating food in jars to a temperature that destroys microorganisms that cause spoilage.
Before harvest begins, take a few minutes to inspect your canning equipment, especially if it has been stored away since last summer. Check pressure canners for worn or damaged parts, such as rubber seals and gaskets, and replace them if necessary. Many replacement parts can be ordered directly from the manufacturer. While canning jars are reusable, they should always be inspected for cracks, chips, or scratches that could prevent a proper seal or cause jars to break during processing. Canning rings can also be reused, but any that show signs of rust or corrosion should be discarded. Canning lids, however, are designed for one-time use. If you have old, used lids lying around, throw them away and stock up on new lids.
The canning season often follows the rhythm of the garden. Strawberries and cherries are commonly preserved in June, green beans and other early vegetables in July, and tomatoes and sweet corn in August. Highacid foods such as fruits, pickled products, jams and jellies, tomatoes, and salsa can be safely processed using a boiling water bath canner or steam canner. Low-acid foods, including vegetables, meats, poultry, seafood, and wild game, must be processed in a pressure canner to ensure they are safe for long-term storage.
When making jams or jellies, be sure to use the correct type of pectin listed in the recipe; liquid and dry pectin are not interchangeable. Dry pectin is usually made from citrus fruit and has a natural pH value of 2-3. Liquid pectin is made from apples and has a natural pH of 3-4. The gelling properties are a balance between the acid, sugar, fruit, and pectin in the tested recipes. Changing one ingredient or substituting a different type of pectin can affect the final product, resulting in a jam or jelly that is either too runny or too firm.
Karen Blakeslee, coordinator of the K-State Rapid Response Center for Food Science, encourages home canners to be cautious when using recipes and tips found online. Untested canning methods can increase the risk of foodborne illness, including botulism, a potentially fatal illness associated with improper canning practices. To ensure safe and successful results, use only research-tested recipes from trusted sources.
Home food preservation requires a significant investment of time and effort. Taking the time to inspect your equipment, follow tested recipes, and use proper processing methods will help ensure that your hard work pays off with safe, high-quality food that can be enjoyed long after the growing season has ended.
Information comes from Kansas State University Publications.
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