Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Monday, September 15, 2014

Don't Make These Canning Mistakes

Don’t Make These Canning Mistakes
 There are a number of mistakes that can be made when preserving food.  Make sure not to make the following mistakes. 
·         Make up your own canning recipe. Without scientific testing, you will not know how long the product needs to be processed to be safe.
·         Adding EXTRA starch, flour or other thickener to recipe. This will slow the rate of heat penetration into the product and can result in undercooking.
·         Adding EXTRA onions, chilies, bell peppers, or other vegetables to salsas. The extra vegetables dilute the acidity and can result in botulism poisoning.
·         Using an oven instead of water bath for processing. The product will be under-processed since air is not as good a conductor of heat as water or steam.
·         Not venting pressure canner. Lack of venting can result in air pockets (cold spots) which will not reach as high a temperature as is needed.
·         Using an oven instead of a water bath canner for processing.  The product will be under processed since air is not as good of conductor as heat.
·         Cooling pressure canner under running water.
·         Calculations as to processing time include the residual heat during the normal cool-down period as part of the canning process. Hurrying this process will result in under-processed food; siphoning of liquid from the jars and jar breakage may also occur.
·         Use of mayonnaise jars. The thinner walls of the glass may break, especially if used in a pressure canner, and it may be more difficult to obtain a good seal.
·         Acid needs to be added when canning tomato products.  One tablespoon of lemon juice needs to be added to pints jars and two tablespoons per quart jar.  
Source: Kelly Riggs, Utah State Extension

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