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finished product. It is recommended that artificial sweeteners be added at the time the fruit is used rather than When preserved. Salt in brined and cured products and sugar in gelled products do have preservative properties.
Canning Procedures
This week’s article will focus on Canning and next week’s on Freezing.
For Canning the processing equipment needed will depend on the food to be canned. A pressure canner is a necessity for canning low acid foods such as beans, peas, com and greens. A water bath canner will suffice if only fruits and tomatoes are to be canned.
The directions for each individual food are too many to list here in the paper. If you need up-to-date instructions, call or stop by the Extension Office at 675-3619 and request publication 348-027 entitled Preserving Foods.
Equipment and Methods
Not Recommended
Open-kettle canning and the processing of freshly filled jars in conventional ovens, microwave ovens, and dishwasher are not recommended because these practices do not prevent all risks of spoilage. Steam canners are not recommended because processing times for use with current models have not been adequately researched.
Because steam canner may not heat foods in the same manner as boiling water canners, their use with boiling-water process times may result in spoilage.
It is not recommended that pressure processes in excess of 15 PSIG be applied when using new pressure canning equipment. So-called canning powders are useless as preservatives and do not replace the need for proper heat processing.
Jars with wire bails and glass caps make attractive antiques or storage containers for dry food ingredients but are not recommended for use in canning. One-piece zinc porcelainlined caps are also no longer recommended.
Both glass and zinc caps use flat rubber rings for sealing jars, but too often fail to seal properly.
Reprocessing
If you find a jar within 24 hours which has not sealed, use unspoiled food right away or reprocess. Remove the lid and check the jar-sealing surface for tine nicks. If jar is nicked, change the jar. Prepare a new lid. Process for the full time. To freeze food in unsealed jars, remove some food so that there is 1 1/2-inches of headspace.
Canned Baby Beets
12 pounds beets (1 to 2 inches in diameter)
Salt (optional)
Prepare home canning jars and lids according to manufacturer’s instructions.
Pick beets just before processing.
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