Home Food Preservation

Home food preservation remains an important and popular activity. It is critical that those who practice preserving and processing foods at home have access to the most reliable information available concerning food safety and food quality. The Cooperative Extension Service and USDA are recognized as credible sources for science-based recommendations.

Canning low-acid vegetables, meats, fish and poultry requires the use of a pressure canner.  Two basic types of pressure canners are available. One has a dial gauge to indicate the pressure inside the canner; the other has a metal weighted gauge. Dial gauges must be tested for accuracy before each canning season. Your local county Extension office can test your dial gauge; call for more information.  All parts of your pressure canner need to be in good condition.  If your canner has a rubber gasket, make sure it is flexible and soft, not brittle, sticky or cracked. Also, check the openings on any small pipes or ventports to be sure they are clean and clear of any debris.  For more information on using a pressure canner, visit: http://www.uga.edu/nchfp/publications/uga/using_press_canners.html.

To be considered a pressure canner for USDA processes, the canner must be able to hold at least four quart-size jars, standing upright on the canner rack, with the lid in place.  It is important to realize the canner should have a way to follow recommended venting procedures to remove air from inside the canner before it is pressurized, and to indicate that the canner remains at least at the target pressure throughout the entire process time. The National Center for Home Food Processing does not support the use of the USDA canning processes in the electric, multi-cooker appliances now containing “canning” or “steam canning” buttons on their front panels as there has not been enough research to guarantee a safe end-product.

Canning methods and recommendations are continually updated.  Using up-to-date canning instructions from a reliable source is essential.  Scientific knowledge and equipment have changed since earlier generations were canning foods at home.  Altitude adjustments for processing are very important for food safety and can obtained at your local extension office or may be included with your manufacturer’s instructions.  Processing times are carefully calculated based on the type of food being canned, the elevation and the equipment being used. To learn more about home food preservation or to find a class near you, call your local Extension office.