Consider these five tips when preserving food.
1) Proper temperature
Boiling water method – kills most moulds and air-borne bacteria in high-acid foods such as fruits, fruit juices and pickles. Steam canners may be used in place of a boiling water bath under specified conditions.*
Steam under pressure method – kills anaerobic organisms like those that cause botulism in low-acid foods such as vegetables and meats.
Note that tomatoes may be processed in a water-bath canner with the addition of an acid such as vinegar or lemon/lime juice.
2) Correct amount of processing time
This is scientifically determined, and as altitude increases:
- Boiling water – time must be increased.
- Steam under pressure – pressure must be increased.
3) New jar lids with screw bands that seal properly
- New two-piece metal lids with sealing compounds are recommended.
- Screw bands may be reused multiple times if free of corrosion and dents.
- A good seal means lids have indented and cannot be removed easily.
4) Up-to-date, approved recipes
“Approved” doesn’t mean it is endorsed by a favorite friend or relative. Canning is a science; not an art. Therefore, only use recipes from the following sources:
- USDA Complete Guide to Home Canning
- National Center for Home Food Preservation
- So Easy to Preserve (Published by University of Georgia Extension)
- Ball Blue Book Guide to Preserving
5) Current, approved food preservation methods
For canning, only two methods are approved:
- Boiling water bath
- Steam pressure canning
Steam canner – For high acid foods only and for 45 minutes or less processing time.*
- Other approved methods of food preservation include dehydration, freezing and smoking/curing.
