Canning season is upon us!
Follow these quick tips to make sure your equipment is in check for a safe, quality product.- Always use a pressure canner for low acid vegetables (like green beans and carrots), meats, poultry, and fish.
- Check that your canner gaskets are soft and flexible. Replace them if they are hard, brittle, sticky or cracked.
- Check that all pipes and vent ports with openings are clear of debris.
- Boiling water bath canners are only appropriate for high acid products such as fruits, pickles, jams, and jellies.
- Boiling water canners should be deep enough to allow at least 1-2 inches of water to boil over the top of jars.
- Both types of canners require a rack in the bottom to prevent scorching the product in the bottom of the jars.
- Inspect your jars for knicks, cracks, and chips. Jars can weaken after repeated use.
- Only use jars specifically designed for canning.
- USDA recommends using two-piece self sealing metal lids. It is recommended to throw away used flat lids. Screw bands are reusable if they are free of bends, dents, and rust.
- Only use evidence-based and up-to-date canning instructions and recipes.
National Center for Home Food Preservation
So Easy to Preserve Canning Handbook
Ball Blue Book Guide to Preserving
