PRESERVING TIPS

 

  •   Always use recipes that have been safe, tested and newer than 1994, this is not the time to experiment

  •   Pressure Canning method is used for Low Acid Foods for example: soups, meat sauces, vegetables, broths, beans, meats

  •   Boiling Hot Water Bath method is used for High Acid Foods for example; jams, jellies, fruits, pickled vegetables

  •   Mason Jars can be used multiple times, make sure they have no chips on rim and scratches inside jar

  •   Use seasonally locally grown food for preserving when possible

  •   Ball and Kerr Lids can only be used once for processing

  •   Rings/Bands can be used multiple times, make sure they are not bent of rusted

  •   Pot –Use a non-reactive pot that is large enough to house a rack, jars with 1 – 2 inches of water covering jars

  •   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.

  •  Use the "24 Hours from Vine to Brine" rule of thumb for processing

  •  Create a preserving log book or diary - include where food and recipe is sourced from and results

  •  If using a glass stovetop check manufacturer’s guideline for canning, not all are approved

  •  Pressure Canner’s Dial Gauge should be tested every year. Contact your local cooperative extension

  •  Presure Canner's seals should be checked along with making sure all valves are clear

  •  Rings/Bands should be removed before storing jars

  •  Jars should be stored in cool dark place

  •  Check jars periodically for unsealed jars, bubbles, mold - use the rule - when in doubt, throw it out

  •  5% Vinegar must be used for pickling vegetables

  •  Bottled lemon juice or citric acid must be used when canning tomatoes, white peaches and figs or if recipe states

  •  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 -