It ’ s Canning Season!
By Clare Lillard, Extension Agent, Family and Consumer Sciences
Gardens are growing and farmer ’ s markets are open! We all enjoy fresh produce while it is in season, but the season is so short. Imagine how wonderful it would be to open a jar of green beans or peaches this winter that you preserved yourself! If you have not tried it before, canning may seem a bit intimidating. There have been headline news stories of botulism outbreaks due to improper home canning as well as horror stories of pressure canners exploding. However, if you are using up to date, tested recipes and the proper equipment, canning is a safe and rewarding way to preserve the fresh, local foods you would like to enjoy all year long.
Here are a few tips:
Follow Up To Date Canning Instructions: Make sure your food preservation information is always current with scientifically tested guidelines. Don't use outdated publications, unverified recipes from the internet, or old cookbooks, even if they were handed down to you from trusted family cooks. Canning instructions and equipment have changed over the years. Following up - to - date canning instructions from a reliable source such as the USDA, The National Center for Home Food Preservation, or your local Extension Office is essential for food safety! Have the Proper Canner for the Food You Want to Preserve: Always use a properly sized pressure canner that meets USDA recommendations for pressure canning when canning low - acid vegetables (such as green beans, potatoes and corn), meat, seafood, and poultry. Pressure canning is the only recommended method for canning low - acid foods. It is recommended that you have your canner lid inspected and your pressure gage tested annually to ensure safe preservation. Contact the Orange Extension Office to take advantage of this free service. Water bath canners are safe for high acid foods such as apples, peaches, berries, jams and jellies, acidified tomatoes, pickles, etc. Don ’ t always rely on look, smell, or taste: If there is any doubt that approved home - canning methods were followed, throw the food out! Also, inspect canned food and discard if the container lid is leaking or bulging, the jar is cracked, or the food is moldy. Attend an online or in - person canning class: In a normal canning season multiple hands - on canning classes are held through your local Virginia Cooperative Extension Office. We hope that will change in the near future but until then consider the newly released Virginia Cooperative Extension Home Food Preservation Online Course. This course is only $15.00, self - paced, and includes training on the science behind food preservation and instruction on canning, freezing, dehydration, and fermentation! Visit https:// tinyurl.com/vcefoodpreservation to register. If you have specific canning questions or would like to schedule your pressure canner lid inspection, contact Clare Lillard, Extension Agent, Family and Consumer Science, at the Orange Cooperative Extension office, (540) 672 - 1361 or lclare4@vt.edu.
Page 24 | August, 2021
Made with FlippingBook Online newsletter