The Importance of Canning Safety

For centuries people have been preserving foods. From basic salting or smoking to fermenting and canning. What better way to make the most of something when you have more than you need? Rather than buy canned green beans at the store, why not buy a bushel in the peak season and can them yourself? Not only is the taste superior, the veggies are cheaper and the nutrients are better preserved. Yes, there is an upfront investment when you buy your canning supplies. But in the long run, the quality of the product is worth the cost.

This information is from the point of view of a home canner and not endorsed by a state extension agency. To assure the latest and safest information, always check recipes and processes with a state extension site prior to use.

There is something that you need to be conscious of when you are canning food - botulism. Botulism is bad. Really bad. It is a bacteria that lives on lots of things. It grows spores to protect itself. We come into contact with it all the time. We even eat it. But under certain circumstances, botulism spores grow and create toxins. And unfortunately, many of the environments it loves to grow in are created when canning.

• Low or no oxygen.
• Low acid.
• Low moisture.

With that list in mind, our goal is to remove the issues. But how do we do that? Follow the rules.

• Use fresh, clean produce.
• Use clean, intact jars and lids.
• Follow the recipe. And process the jars for the recommended time and temperature or pressure (I’ll explain pressure canning in a minute).

While some people like to buy boxes of peaches and spend the entire weekend canning, I’ve found canning in small batches every once in a while, is less overwhelming. I can make and process six pints of raspberry jam in a couple hours. Either way, follow the rules and you’ll be just fine.

Let’s break down the rules a bit more.

• Use fresh, clean produce. It makes sense. The better the ingredients, the better the product. Make sure to cut out bruises or spots. Root vegetables and tomatoes need to be peeled because most of the bacteria lives on the skin.
• Use clean, intact jars and lids.Check jars for chips in the rim and use new lids to ensure a good seal. Washing lids with warm, soapy water and rinsing completely will keep things safe. Wipe the rims before placing the lids. Use clean (not rusty) rings, finger tight. The less dirt, the better. This is good cooking practice but is essential for canning.

Follow the recipe. This seems like an easy rule, but it requires explanation. Following your grandmother’s recipe for apple butter or pickled asparagus is not what it means. DO NOT USE UNAPPROVED RECIPES. Remember botulism? Always use an approved recipe - either from the National Center for Home Food Preservation or the Ball Blue Book.

Process the jars for the recommended time and temperature or pressure. This goes back to following the recipe. If it says boil quart jars for 20 minutes, do it. If it says hold 11 pounds of pressure for 45 minutes, do it. And if for some reason your processing is interrupted – restart the process or put the jars in the fridge and use them how fresh produce would be used.

An aside about processing the jars. There are two ways to process – hot water bath canning and pressure canning. A hot water bath canning set up is made of a large pot with a wire rack in the bottom. Hot water bath canning, as the name implies, is submerging the jars in hot water – specifically boiling water. Pressure canning uses a pot with a fitted, locking lid and a pressure gauge. Jars are placed inside on a rack with a small amount of water, the lid is locked, and pressure builds up in the form of steam. Watching the gauge, you can adjust the temperature on the stove to maintain the right pressure. Finally, just because it says “canning steamer” on your multi-use pot doesn’t mean it’s safe for canning. Don’t take the chance. Do it right or don’t do it at all.

There is a general rule about which method to use and it goes back to botulism. Botulism likes a low acid environment. Meats, fish, and veggies are low in acid. Botulism dies at 250 degrees. Water boils at 212 degrees. If you are canning low acid produce, a hot water bath will not kill botulism. You need to increase the temperature, and you can do that by using a pressure canner. Most fruits are high in acid. Botulism doesn’t grow in high acid environments (below 4.6 pH). Boiling will kill off your average bacteria so the water bath is just fine. So why not pressure can everything? Bottom line, it’s faster to hot water bath can and the set-up is cheaper. Remember, you can process fruits safely in hot water. Botulism only likes low acid and fruit doesn’t provide that.

For more information on protecting yourself and your family from botulism, click here.

I didn’t intend this article to deter you from canning. In fact, it’s something I love to do each year. It fills my cupboards with summertime. I encourage you to learn how to can. It is incredibly satisfying. Just remember to ALWAYS follow the rules. Look for my next blog post, where we get into the step-by-step instructions for canning.

This information is from the point of view of a home canner and not endorsed by a state extension agency. To assure the latest and safest information, always check recipes and processes with a state extension site prior to use.

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We would love to see your canning projects, use #mywilcolife on Facebook, Twitter, or Instagram and tag Wilco Stores.

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ROBYN ROGERS, THE AUTHOR OF THIS BLOG IS LOCATED ON THE KITSAP PENINSULA IN WASHINGTON AND HER ADVICE IS CONSISTENT WITH THE CLIMATE THERE.