Family & Consumer Science News
Preserve your sanity during canning season
By Terri Black County Extension Agent

If you've preserved any type of food before, you know how easy it can be to lose your sanity during the ordeal. You have probably wished that you were born with extra hands as sinks overflow, timers beep, pots boil and counter space vanishes into thin air.

At times, it is enough for you to exclaim that maybe stuff from the grocery store doesn't taste different after all.

While it is unlikely that you will sprout an extra set of hands anytime soon, it is a relief to know that many steps can be taken care of ahead of time. Making sure you have the proper equipment and supplies and checking that they are in good condition can help make your canning experience a success.

If you plan to can your garden's goodies, have the right type of canner for the product. Canning low-acid vegetables, meats, fish and poultry requires the use of a pressure canner.

There are two types of pressure canners available: a dial gauge type and a weighted gauge type. Dial gauge canners use a dial gauge to show the pressure inside the canner. It is necessary to have the dial gauge tested for accuracy before each canning season. Your county extension agent or a local hardware store will be able to provide you with information on having a dial gauge tested. If your canner has a rubber gasket, make sure it is flexible and soft, not brittle, sticky or cracked. Also, check the openings on any small pipes or vent ports to be sure they are clean and clear of any debris.

A boiling water canner can be used for canning foods that contain acid like fruits, pickles, jellies and jams. This can be any pot deep enough to cover your jars with one to two inches of water and has a lid that fits securely. Foods that do not contain much acid like vegetables and meats (even tomatoes that have non-acid ingredients like okra, corn, etc. added) must be canned in a pressure canner for the proper amount of time to be safe. Pressure canners and boiling water canners should both have a rack in the bottom used to keep jars off the bottom of the canner.

Ensure that you have all of the ingredients you need and don't forget to check dates on labels ahead of time to see that products are fresh. If the directions you will be using call for specific products like ClearJel®, a special modified food starch for canning pie fillings, it may need to be ordered ahead of time. Don't forget the lemon juice or citric acid to add to your tomatoes!

Canning jars should be inspected every year for nicks, cracks or chips. When inspecting the jars pay careful attention to the condition of the top sealing edge.

USDA guidelines recommend jars with two-piece self-sealing metal lids. The best types of jars are mason-type jars that are specifically designed for home canning. The flat lid component of the two-piece self-sealing metal lids MUST be replaced every canning season.

Finally, having up-to-date canning instructions from a reliable source is essential. Get the directions ahead of time...not in the middle and not two days later.

The Burke County Extension Office can provide you with proven canning directions that are safe and up-to-date. You may also obtain canning information from the National Center for Home Food Preservation website at www.uga.edu/nchfp.

Plan to give yourself plenty of room and time. Also, make sure your counter tops, utensils and equipment are clean and sanitary before you begin.

Finally, don't forget to wash your hands, tie back your hair and wear sensible closed-toe shoes, clean clothes and a clean apron.

Keep the 2007 Burke County Exchange Club Fair in mind while preserving food this year. We would love to see your hard work on display this fall! Please watch this column for more details and tips for entering your home preserved products.

The Burke County Extension Office is your local source for food and sanity preservation information. Please contact us at 706-554-2119 with canning questions or concerns, to learn how to order canning products that are unavailable locally or to locate safe, up-to-date canning recipes.