Agriculture Reference
In-Depth Information
compound that keeps the food from coming into contact with
the metal of the lid. This helps food stay fresher longer, and
they cost the same as noncoated lids.
My stepmother often used glass jars from spaghetti sauce,
mayonnaise, and similar products as long as the bands and
lids fit and the rims were free from nicks or imperfections that
would prevent a good seal. The good news is that she saved
money. The bad news is that sometimes these jars would
break and create a mess and lose the food. Most authorities
counsel against using these one-trip glass jars because they
aren't properly tempered, and their higher risk of breakage
could cause injury and loss of valuable food. For these
reasons, I recommend using jars specifically designed for
home canning. If economy is a big consideration, then it is
worthwhile to visit yard sales and flea markets where you can
buy inexpensive, properly designed jars for home canning.
Foods and Canning Methods
As I mentioned earlier, the type of canning method required
depends on how acidic the food is. Acidic foods (with a pH of
less than 4.6) need only a water bath canning method while
less acidic foods (with a pH greater than 4.6) require steam
pressure canning. Unfortunately, the combination of time and
temperature in a pressure canner can render some foods less
nutritious and other foods unappetizing. Broccoli is a good
example in that it requires such an extensive period of
pressure canning to be safe that the results aren't worth
eating. Broccoli is much better preserved through either
freezing or pickling. The goal, then, is to use the method that
preserves the maximum nutrition and palatability while
maintaining a good margin of safety. So if I don't list a
