Home canning season is upon us. Make sure you do it safely by checking out my list of the biggest home canning blunders:
1. Canning low acid foods (pH above 4.6) in a boiling water bath. Big mistake! These foods include vegetables, meats, sea food, poultry, and milk. They require a higher temperature (240 degrees F for a specified amount of time) that can only be reached in a pressure canner to kill harmful bacteria and their toxins.
2. Making up your own recipe- without scientific testing, you will not know how long the product needs to be processed to be safe. Use only recommended canning recipes that have been scientifically tested for home canning: USDA Guide to Home Canning, Ball Blue book published after 2000, So Easy to Preserve by University of Georgia Extension, or other University Cooperative Extension service canning publications, such as the Let's Preserve series from Penn State Extension.
3. Adding extra starch, flour, or other thickener to the recipe-this will change the rate of heat penetration and can result in undercooking.
4. Adding extra onions, peppers, or other vegetables to salsas-the extra vegetables will dilute the acidity and can result in the deadly botulism poisoning
5. Using oven canning or open kettle canning- both are unsafe, because the product will be under processed. The jars may also blow up in the oven.
6. Use of mayonnaise jars- the jar may blow up, especially if used in a pressure canner, and may be more difficult to seal.
7. Use of paraffin on jams & jellies- now not recommended because small air holes in the wax may allow mold to grow. The paraffin may catch on fire if overheated. If any products have mold growth (in canned fruit the product or fluid may appear pink), throw it out.
8. Canning tomatoes in a boiling water bath without acidifying them. Tomatoes vary in their acidity level. They must be properly acidified with bottled lemon juice, citric acid, or 5% acidity vinegar, or canned under pressure.
9. Not adjusting for altitude if over 1000 feet. If you live on one of the area mountain tops or summits, check your altitude. If over 1000 feet, you will need to adjust your processing methods by following directions for over 1000 feet as specified in your canning recipe.
10.Keeping your home canned food longer than 2 years. Label and date all your jars, and for best food quality, use within 1 year. Throw out jars that leak, look bubbly, or seal is compromised.
To find out how to safely can at home, register for our upcoming classes. These are hands-on canning. You will have one jar to take home.
Bring your pressure canner lid for testing of the dial gauge at the end of the workshop.
Title: Canning Under Pressure: Green beans
Date: Monday, 8/29 6:00-8:00 PM
Location: St. Luke’s Church
501 Catawissa Ave, Sunbury
Title: Tomato Sauces & SalsasDate: Thursday, 9/15 , 6:00-8:00 PM
Location: St. Luke’s Church
501 Catawissa Ave, Sunbury
Registration Fee: $10.00 per person
For more information, please call the PSU Extension office in Northumberland County at 800 - 851 -9710.
