Agriculture Reference
In-Depth Information
Over the Garden Fence
You might decide to try your hand with canning using a water bath and then graduate to pressure can-
ning. A pressure canner can be useful year-round, not just when you are canning in the summer and fall.
A high-quality pressure canner will last for years and can also be used as a pressure cooker for cooking
food quickly while keeping it tender.
Home Canning Safety Tips
The reason for using a pressure canner to can many vegetables and other produce is to prevent
food poisoning from botulism. There is a bacteria often found in the soil and thus on many fruits
and vegetables called
Clostridium botulinum.
Usually it is harmless and won't affect you, but when
it gets wet the bacteria becomes a harmful, infectious agent that causes food poisoning known as
botulism. That's why when food is canned the bacteria has to be killed. Either the food has to have
a high-enough acidity level to kill the botulism spores (high-acid foods), or else the temperature
has to reach a level high enough to kill the spores, which is where the pressure canner's 240°F
comes in. It is important that the lower-acid foods you can are cooked at 240°F for long enough to
thoroughly kill the bacteria. And once the bacteria is killed, the cans are only safe long-term if they
seal properly and aren't opened.
Pressure canning is really quite easy to do, but as with any kitchen activities, care should be taken:
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The high temperatures mean you should be careful not to get burned. The pot, the lid, the
steam, and the jars get very hot. Make sure you fully vent the heat before removing the lid.
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Clean any glass jars before using them. Even new jars should be cleaned before use. Double-
check the rims of the jars to make sure there are no chips or cracks because those weaknesses
could cause the jar to break, or just not seal. Never reuse jars that you bought food in from
the grocery store (such as mayonnaise jars) as they usually aren't suitable for home canning.
You can reuse the jars that you get for home canning, though, until they crack or develop
chips.
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Sterilize the lids and rings before using them by boiling in hot water for 10 minutes. I usually
boil the jars to clean them as well. Leave the rings and bands in the hot water after you turn
off the boil so they are still warm when you apply them.
Note that some vegetable preparation methods do not yet have a USDA-approved method of can-
ning. Mashed squash, pumpkins, potatoes, and sweet potatoes should not be canned. Use other
preparation techniques like cubing for these foods so you can be sure of your cooking times. If you
want to mash them later, you can used the canned, cubed pieces and blend them to mash them
right before using.
