Today, most people do not preserve food at home for economic reasons. Instead, creating convenience foods and preparing foods that suit individual tastes are some of the main reasons. As you preserve foods this summer, these tips may make your work easier, safer and more successful:
. Lids: Always use new lids for every home-canning project. Do not reuse a lid that previously has been placed on a jar for storage or processing. Once the lid's sealing compound has taken the imprint of a jar, it will not seal properly a second time. When you buy new canning lids, date the box. Try to use these lids within five years. Old lids tend to cause sealing problems. Always read the directions on the box of lids. Recently, there were changes in the materials used in lids, and you could have sealing problems if you don't follow directions or put the rings on too tight.
. Processing times: Processing times that are indicated in recipes are scientifically determined to ensure food safety. When using a boiling water canner, start counting processing time when all the jars are in the canner and the water has returned to a rolling boil. This rolling boil must be maintained for the entire processing time.
. Making double batches: Do NOT double home canning recipes. Instead, make two batches. When a jam or jelly recipe is doubled, the increased cooking time can result in a poor gel, unacceptable consistency, undesirable color and a loss of flavor.
. Salt: Always use pickling or canning salt in home-preserved recipes, especially for pickles. Pickling or coarse salt does not contain iodine or anti-caking additives. Iodine, which is present in table salt, can cause pickles to darken. Anti-caking ingredients, which help keep table salt pourable, can cause cloudy pickling solutions.
. Check your gasket: Your pressure canner's rubber ring or gasket shrinks over time and may need "plumping"or a thin coating of oil. To "plump" the gasket, pull it out of the canning lid and boil 10 minutes in a quart of water and 1/2 cup of vinegar. While the gasket is still hot, fit it back into your lid. You will have not more steam escaping around your lid if your gasket fits snug. If your gasket is cracked and brittle, replace it with a new one. Manufacturers recommend replacing all rubber parts every two to three years.
. Use current information: Always preserve with the most current, research-based information. It's fine to use the book that came with your canner, but the processing times are probably out of date if it's a pre-1989 book. Check with your local University of Minnesota Extension office for current information, or check the following website for food preservation resources:
http://www.extension.umn.edu/foodsafety/
With proper planning, using good methods, equipment and ingredients, preserving food at home can be rewarding!
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