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pie may be at risk,” Loudoun County extension agent Beverly Samuel said.
There are two kinds of canners — boiling-water canners and pressure canners.
“A lot of people are not aware that they should not use a hot-water bath canner for lowacid foods," Samuel said.
A hot-water canner never gets above 212 degrees, but a pressure canner gets up to 240 degrees. Botulism spores can survive at the temperature of boiling water, Samuel said.
In general, fruits are acidic enough to be processed in a hotwater canner, but for most vegetables, you will need a pressure canner.
Pressure canners must be kept in good condition for safe canning. Rubber gaskets should be checked periodically and replaced if worn, and dial pressure gauges should be checked for accuracy. The Virginia Cooperative Extension Sendee in Loudoun County offers free testing of dial pressure gauges for accuracy. Weighted gauges do not need testing.
If you preserve summer produce carefully, following safety guidelines and employing recommended methods, you will enjoy the fruit of your labor year after year, plus trim grocery costs for out-of-season ingredients.
Once your frozen summer goodies are labeled and put away, it’s time to start thinking about, presendng autumn cranberries, rutabagas — and maybe some homemade cinnamon apple butter.
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