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Plan ahead for home canning this summer
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, while 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 by contacting me at Purdue Extension-Putnam County at 653-8411 or at sampsona@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 one to two 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 that not all flat lids are alike. The screw bands are reusable 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. The current edition of the USDA Complete Guide to Home Canning is on www.homefoodpreservation.net and can be purchased through the Purdue Extension-Education Store. 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 me at Purdue Extension-Putnam County at 653-8411 or at sampsona@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. Call 653-8411 to schedule an appointment. The cost for dial gauge testing is $5.
Visit www.extension.purdue.edu/putnam or contact the local Extension office at 653-8411 for more information regarding this week’s column topic or to RSVP for upcoming events. Office hours are Monday through Friday from 8 a.m.-noon and 1-4 p.m. Evening and lunch appointments are available upon request.
Upcoming Events
June 22 and 29 – Walking group, 9 a.m., Big Walnut Sports Park
June 30 – Summer Soil Health PARP, 9 a.m., Putnam County Fairgrounds, $10 for credit, register at https://tinyurl.com/SummerPARP
July 14 – ServSafe one-day class and online exam, 9 a.m.-4 p.m., Putnam County Fairgrounds, register at https://purdue.edu/servsafe/workshops
July 23-30 – Putnam County 4-H Fair