Preparedness Hints

Canning Process

Adjustments at High Altitudes

Using the process time for

Because steam canners do not Can fruits and vegetables canning food at sea level may

heat foods in the same manner picked from your garden or result in spoilage if you live at

as boiling-water canners, their

purchased from nearby

altitudes of 1,000 feet or more. use with boiling-water process producers when the products

Water boils at lower

times may result in spoilage. It

are at their peak of quality-

temperatures as altitude

is not recommended that

within 6 to 12 hours after

increases. Lower boiling

pressure processes in excess

harvest for most vegetables.

temperatures are less effective of 15 PSI be applied when For best quality, apricots,

for killing bacteria. Increasing

using new pressure canning

nectarines, peaches, pears,

the process time or canner

equipment. So-called canning

and plums should be ripened 1

pressure compensates for

powders are useless as

or more days between harvest

lower boiling temperatures.

preservatives and do not

and canning. If you must delay

replace the need for proper

the canning of other fresh

Therefore, when following

heat processing. Jars with wire produce, keep it in a shady, canning directions in this

bails and glass caps make

cool place. Fresh home-

series, select the proper

attractive antiques or storage

slaughtered red meats and

processing time or canner

containers for dry food

poultry should be chilled and

pressure for the altitude where ingredients but are not canned without delay. Do not

you live. If you do not know the recommended for use in can meat from sickly or

altitude, contact your local

canning. One-piece zinc

diseased animals. Ice fish and

county Extension agent. An

porcelain-lined caps are also no seafoods after harvest, alternative source of

longer recommended. Both

eviscerate immediately. You

information would be the local

glass and zinc caps use flat

must can them within 2 days.

district conservationist with the rubber rings for sealing jars, but Maintaining Color

Soil Conservation Service.

too often fail to seal properly.

and Flavor in Canned Food

Ensuring High Quality

To maintain good natural color

Equipment and

Canned Foods

and flavor in stored canned

Methods Not Recommended Begin with good-quality fresh food you must: remove oxygen

Open-kettle canning and the

foods suitable for canning.

from food tissues and jars;

processing of freshly filled jars

Quality varies among varieties

quickly destroy the food

in conventional ovens,

of fruits and vegetables. Many

enzymes; obtain high jar

microwave ovens, and

County Extension offices can

vacuums and airtight jar seals.

dishwashers are not

recommend varieties best

Follow these guidelines to

recommended, because these suited for canning. Examine ensure that your canned foods

practices do not prevent all

food carefully for freshness and retain optimum colors and risks of spoilage. Steam

wholesomeness. Discard

flavors during processing and

canners are not recommended diseased and moldy food. Trim storage: use only high quality because processing times for

small diseased lesions or spots foods which are at the proper use with current models have

from food.

maturity and are free of

not been adequately

diseases and bruises.

researched.

Personal and Family Preparedness

Vision: Each family uses principles of provident living in their daily lives.

Mission: "Increase awareness and practice of home production and storage.