Freezing is most economical way to preserve food, and is the most time efficient
This week I had a friend text me and say, “Hey I’m going to be in town, can I bring you some blackberries?”
I’m sure many readers have been involved with putting the bounty of food away and can attest it’s been more than preservation, it’s a tradition. I can’t tell you the number of people who have called saying, “I haven’t canned in years, but my son or daughter wants to learn, can you help me?” The answer is yes, please call the office (330-264-8722) and we’ll answer your questions and provide calibration of your pressure canner if needed.
Through the years there have been changes to the methods we practice. Following are a few bullet points that may be helpful.
24 hours from harvest to preservation. As we strive to keep the best nutritional value and flavor, working your food quickly is best. That means planning ahead to make sure that we have the bags or lids or jars ready to go before the food. Keep the product in the shade and with air circulation if possible. Safe handling will be the key to high-quality outcomes with your produce. Take inventory of what you have left from last year and how much you need to preserve this year. USDA guidelines indicate using home-canned products within 12 months for best quality.
Freezing is the most economical method of preservation and is the most time efficient. Before you try a large quantity, try freezing a sample of the food for your family to try. Make sure that it meets your expectations before planning to do a large quantity. Think about your end product, and package food for your favorite recipes for speed in meal preparation.
Make sure you are using the most current times for your recipe. Canning food is no time to estimate as botulism can be deadly. Check out the National Center for Home Food Preservation where you will find a great library of tested recipes. They also have a great curriculum for youth to learn the tradition at an early age.
Ohioline is Ohio State University’s library where you also can find details for canning, freezing or drying your favorite foods. If your recipe is dated prior to 2006, you should take a look at the new guidelines, find a similar one and follow it to ensure safety. If google is used, please include “Extension” or find a site that’s .edu for tested, research-based, recipes.
If canning, please read the instructions on the lid packaging. Most of the newer lids do nor need to be heated before using, simply wash, rinse and set aside to ready to place on the jars.
Headspace is very important as each recipe has been tested with that amount of room. The time is set to drive the air out of the jar so the seal keeps the food safe at room temperature. Be as accurate as possible in measuring headspace (great job for the kids?)
Pressure canning on a glass top range is not recommended as for many range tops it may void the warranty if it shatters under the weight and heat. First, read your owner’s manual for clarity. If you need another heat source National Center provides this information you’re your consideration. Look for a burner diameter that is no more than 4 inches smaller than the diameter of your canner. In other words, the canner should not extend more than 2 inches from the burner on any side. This is a common recommendation, but also make sure this is the recommendation for your canner brand.
For electric burners, you want the wattage to be about equal to that of a typical household range large burner. We have been successful bringing a boiling water canner to boiling with one that is 1500W/120V, but household range burners are more typically 1750W or higher and this kind of wattage may actually be a better choice if you can find it. We have not yet tried using a pressure canner on a portable electric burner.
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At least one pressure canner manufacturer advises not to can on any outdoor heat source. Your pressure canner can be damaged if the gas burner puts out too much heat. Higher BTU burners also could produce so much heat that the recommended come-up time for canning could be altered, potentially producing an unsafe final product.
Food preservation is a wonderful way to save the bounty of the summer for fall and winter. It’s a way to continue family traditions and share family history. Please give me a call if you have questions about methods or safe practices, 330-264-8722.
Melinda Hill is an OSU Extension Family & Consumer Sciences Educator and may be reached at 330-264-8722 or [email protected].
This article originally appeared on The Daily Record: Canning season is here for fruits and vegetables; safety guidelines
