It’s that time of the year, again! The excitement of planning, planting, and preserving is upon us! In Richmond County, many folks love to preserve their harvest to enjoy throughout the year. Canning, freezing, and dehydrating are very popular family activities from spring through autumn. Before you get started, I’m going to share some best practices for the canning method of food preservation.
If you are using a pressure canner, the first thing that you should do, every year, is bring your canner to the county Extension office for testing. The Family and Consumer Science Agent will inspect the condition of your gauge to determine if it is good, or in poor condition: rusty, broken/cracked, with interior moisture, or if the cover is too scratched to read. Using a master gauge testing unit, the agent will test the accuracy of your gauge by comparing it to the readings on the master gauge. The accuracy will be tested at 5 PSI, 11 PSI, and 15 PSI. PSI is the pounds per square inch, a unit of square measure. Low-acid foods are typically processed at 10-15 PSI. For altitudes above 1000 feet, the pressure may need to be increased to 15 PSI. An inaccurate canning gauge can lead to serious foodborne illnesses, such as botulism. Botulism is caused by the toxin produced by the Clostridium botulinum bacteria. It can be deadly even with a small taste. Botulism is colorless, odorless, and tasteless. This is a compelling reason why the canning gauge must be accurate!
The agent will also look at the seal of your pressure canner lid to determine its condition. A pressure canner lid seal that is in excellent condition is essential to ensuring that the pressure canner creates a vacuum to reach the necessary high temperatures to process the food and kill harmful bacteria and pathogens.
The canning season often creates a scenario where it’s hard to find canning jars. Cheaper jars have reportedly had issues with sealing. Always try to purchase reputable canning jars. If you are using previously used jars, inspect them to ensure there are no cracks or chips. If you have film or scales on previously used jars, soak them in a solution of one cup of vinegar (5% acidity) per gallon of water for several hours.
To prepare for canning season, make sure you have the essential canning tools. You will need clean tea towels, pot holders, and a canning set that includes lifting tongs, a wide-mouth funnel, a jar wrench, a bubble popper/measurer, and a magnetic lid lifter. Of course, you will need a canner, whether a water bath and/or a pressure canner. A water bath canner is great for high-acid foods such as fruits, jellies, pickles, and jams.
Take time to ensure that you will have sufficient space to store your canned items. Store in a cool, dry, dark place. It should be away from extreme hot or cold temperatures and sunlight. Make sure all canned items are properly sealed and are free from residue before storing. Many avid canners in Richmond County have dedicated a specific room in their home for canned items. You do not have to designate a specific room but do ensure that you have adequate space and a good location to store your delicious preserved foods. Poor storage location can lead to spoilage and loss of quality. This translates to a loss of time and money.
There are also some considerations based on the stovetop you will use for canning. Many people have electric stovetops rather than gas. Electric stoves are typically either glass topped or electric coiled stovetops. Although glass top stoves are very popular, it can be tricky to use canners on glass tops – check the canner manufacturer’s guidelines. Canners can damage the glass stovetop if the heat gets too high, and, if using a pressure canner, the temperature can fluctuate, preventing safe canning temperature from being reached. Canners that have rippled bottoms rather than flat bottoms can make it difficult to reach the constant critical temperature required for safe canning. Contact the FCS agent in your county if you have questions
Home food preservation can be a fun and safe experience. If you would like to know more about food preservation, contact your local NC Cooperative Extension Family and Consumer Science Agent. In Richmond County, Contact Cheri Bennett at 910-997-8255. There are usually several canning classes through the Extension office every year, such as the upcoming Blueberry Spice Jam Water Bath Canning class on May 28. The class is full, however there is a wait list. You can also follow Richmond County Extension Eventbrite to keep up with classes as soon as they are scheduled. You may also schedule an appointment to come into the office and have your pressure canner gauge tested. The Richmond County Cooperative Extension Office helps provide research-based education and technology to the producers and citizens of this great county. The office is located at 123 Caroline St. in Rockingham. Learn more at richmond.ces.ncsu.edu
