If you are just now thinking about joining the trend in our communities to can food this summer, start by checking your equipment and supplies.
Proper equipment in good condition is required for safe, high quality home canned food.
A pressure canner is essential for canning low-acid vegetables, meats, fish, and poultry. Two basic types are available. One has a dial gauge to indicate the pressure inside the canner; the other has a metal weighted gauge. Dial gauges must be tested for accuracy before each canning season. Additional information on pressure canner dial gauge testing may be obtained from Abbi Smith at Purdue Extension-Putnam County, 765-653-8411 or at asmith22@purdue.edu.
Check the rubber gasket if your canner has one; it should be flexible and soft, not brittle, sticky or cracked. Also make sure any small pipes or vent ports with openings are clean and open all the way through.
A boiling water canner is needed for canning other foods such as fruits, pickles, jellies and jams. The canner should be deep enough to allow at least 1-2 inches of water to boil over the tops of the jars. Both types of canners should have a rack in the bottom to keep jars off the bottom of the canner.
Inventory your jars and decide if you need to buy new jars this year. Inspect those you have for nicks, cracks or chips, especially around the top sealing edge. Nicks can prevent lids from sealing. Very old jars can weaken with age and repeated use; they break under pressure and heat. Consider investing in new jars if you need to, and watch for specials at the stores. New jars are a better investment over time than buying used jars at yard sales or flea markets.
Mason-type jars specifically designed for home canning are best. Jars that use two-piece self-sealing metal lids are the recommended container in USDA guidelines. A "must" every canning season is new flat lids. Used lids should be thrown away. Be aware not all flat lids are alike. The screw bands are re-usable if they are not bent, dented or rusted.
A final must is reliable, up-to-date canning instructions. Publications and information are available at your county Extension office, or on the National Center for Home Food Preservation website (https://nchfp.uga.edu). The current edition of the USDA Complete Guide to Home Canning is on the weband can be purchased through Purdue Extension-Putnam County office. A series of food preservation publications, Let’s Preserve are downloadable through the Education Store also. The University of Georgia Cooperative Extension Service also sells So Easy to Preserve, a comprehensive book with information on all types of home food preservation.
Planning ahead can save you time, money, and frustration with home canning. Make it a happy, successful canning season by getting prepared before your harvest is ready. If you would like more information on home food preservation and dial gauge testing, please contact Abbi Smith at Purdue Extension-Putnam County, 765-653-8411 or at asmith22@purdue.edu. The Extension office has a dial gauge tester and can test your dial gauge for accuracy. Bring your pressure canner lid with your dial gage attached to the office. Please call 765-653-8411 to schedule an appointment. The cost for dial gauge testing is $5.00.
Visit our homepage at www.extension.purdue.edu/putnam or you can contact the local Purdue Extension Office by calling 765.653.8411 for more information regarding this week’s column topic or to RSVP for upcoming events. It is always best to call first to assure items are ready when you arrive and to RSVP for programs. While many publications are free, some do have a fee. Purdue University is an equal access/equal opportunity institution. All times listed are Eastern Time.
Upcoming Events:
May 27 – Extension Office closed for county holiday
June 3 – ServSafe Food Manager course and exam in Montgomery County – register at https://cvent.me/vNk1k9by May 27th
June 19 – Extension Office closed for county holiday
