Right around this time of year, for me, the phone calls begin asking about preserving fresh foods using methods of canning, so I thought it would be appropriate to write a short article of tips to keep in mind for canning season success.
1. Check the condition of your canners on a seasonal basis. Pressure canners should be tested to make sure they are holding the correct pressure and the rubber seal is in good shape. Water bath canners should be free from dents and cracks.
2. Use glass jars that are clean, and free of scratches, cracks, or nicks. Lids are not re-usable and lose their ability to seal after one just use, so you must use a new one each time. Bands can be reused as long as they are in good condition.
3. There are two types of approved canning methods: water bath and pressure canning. Using the incorrect method for canning can result in food-borne illness.
In 2015, home-canned potato salad was pinpointed as the cause for over 20 cases of botulism. This resulted in one death and several hospitalizations. It was determined that the botulism toxins were not killed, because the potato salad was not canned using the correct method.
Generally, high-acid foods can be water bath canned, and low-acid foods should be pressure canned. Refer to the chart from the USDA Complete Guide for Home Canning for direction.
4. Follow the recipe directions exactly as written. The recipe times and temperature have been carefully calculated to reduce risk of food-borne illness. Adjusting these times or temperatures, or other parts of the recipe, could increase the likelihood of getting sick or food spoilage.
5. When in doubt call your extension agent. Okaloosa County Extension can help you determine which type of canning method to use, make an appointment to test your pressure canner, and help you answer any questions you have about canning.
Good luck this year preserving the bounty!
For more information, contact me at 689-5850 or jbreslawski@ufl.edu.
Jill Breslawski is an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.
This article originally appeared on Crestview News Bulletin: BRESLAWSKI: Here are 5 tips for successful home canning