
Liv
PRESERVING TIPS
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Always use recipes that have been safe, tested and newer than 1994, this is not the time to experiment
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Pressure Canning method is used for Low Acid Foods for example: soups, meat sauces, vegetables, broths, beans, meats
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Boiling Hot Water Bath method is used for High Acid Foods for example; jams, jellies, fruits, pickled vegetables
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Mason Jars can be used multiple times, make sure they have no chips on rim and scratches inside jar
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Use seasonally locally grown food for preserving when possible
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Ball and Kerr Lids can only be used once for processing
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Rings/Bands can be used multiple times, make sure they are not bent of rusted
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Pot –Use a non-reactive pot that is large enough to house a rack, jars with 1 – 2 inches of water covering jars
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Never – can (process) vegetables, meats, soups, stocks, beans or any other LOW ACID FOODS in a Boiling Hot Water Bath Process, it must be processed in a Pressure Canner.
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Use the "24 Hours from Vine to Brine" rule of thumb for processing
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Create a preserving log book or diary - include where food and recipe is sourced from and results
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If using a glass stovetop check manufacturer’s guideline for canning, not all are approved
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Pressure Canner’s Dial Gauge should be tested every year. Contact your local cooperative extension
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Presure Canner's seals should be checked along with making sure all valves are clear
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Rings/Bands should be removed before storing jars
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Jars should be stored in cool dark place
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Check jars periodically for unsealed jars, bubbles, mold - use the rule - when in doubt, throw it out
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5% Vinegar must be used for pickling vegetables
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Bottled lemon juice or citric acid must be used when canning tomatoes, white peaches and figs or if recipe states
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Canning Salt should be used for pickling, iodized table salt has an anti-caking compound which will cloud water
Helpful website links -
National Center for Home Food Preservation
National Institute of Food & Agriculture - Cooperative Extension List
all/Kerr Offical Website -