More people in more communities are enjoying the fun, taste, and value of home canning. If you have never done any canning because you think it is too complicated, I hope this information will encourage you to give it a try.
Equipment
If you’re thinking about being part of the canning trend this summer, start by checking the equipment and supplies you already have on hand or may need to purchase. Proper equipment in good condition is the key to safe, high-quality home-canned food.
Pressure Canner
A pressure canner is essential for canning low-acid vegetables, meats, fish, and poultry. Two basic types 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. Vicki Hayman at the University of Wyoming Weston County Extension Office offers this service free of charge. Contact the Weston County Extension Office at 307-746-3531. Next, check the rubber gasket if your canner has one; it should be flexible and soft, not brittle, sticky, or cracked. Also, make sure any small pipes and vents are clean and open all the way through. Check it with a pipe cleaner.
Boiling Water Canner
A boiling-water canner is needed for canning high-acid foods such as fruits, pickles, jellies, and jams. The canner should be deep enough to allow at least one to two inches of water over the tops of the jars to boil.
Both types of canners should have a rack to keep jars off the bottom of the canner. Many replacement parts can be found at hardware stores, appliance repair shops, and companies that make canners. In some cases, replacement parts may not look exactly like the old parts but will serve the same function.
Jars
Inventory your jars and decide if you need to buy new jars this year. Inspect those you have for nicks, cracks, or chips, especially around the top sealing edge. Nicks can prevent lids from sealing. Very old jars can weaken with age and repeated use, breaking under pressure and heat. Consider investing in new jars if you need to, and watch for specials in the stores. New jars are a better investment over time than buying used jars.
Mason-type jars specifically designed for home canning are best. DO NOT use commercial jars, such as mayonnaise or other products. Jars that use two-piece self-sealing metal lids are the recommended container in USDA guidelines. A “must” for every canning season is new metal flat lids. Used metal flat lids need to be thrown away. You can reuse the screw bands if they are not bent, dented, or rusted.
Guidelines
A final must is reliable, up-to-date canning instructions. You can find the latest publications and information at the National Center for Home Food Preservation: www.uga.edu/nchfp. This dependable site, managed by the University of Georgia, also contains ordering information for the USDA Complete Guide to Home Canning (2015), a book recognized in the U.S. as the authoritative source for canning information. Canning publications are also available from the University of Wyoming Extension website at http://www.uwyo.edu/Foods/educational-resources/food-preservation.html.
High Elevation Alterations
When home canning foods, it is essential to know your local altitude or elevation. Your altitude determines the amount of pressure (pressure canner) or time (boiling water canner) for your food. In Wyoming, community altitudes range in elevation from over 3,000 feet to 7,200 feet above sea level.
Canning recipe directions are written for sea level. To adjust recipes for high-altitude canning, we use these two basic concepts:
- For boiling water canning, higher altitudes require you to add processing time.
- For pressure canning, high altitudes require that you increase the pressure.
Boiling Water Method
When you can food above 1,000 feet you need to add more minutes to the processing time in a boiling water canner. The extra time is needed because water boils at lower temperatures as the elevation increases, so you need to boil longer to kill the microorganisms.
If you are canning at higher altitudes, follow the USDA altitude adjustments listed in the charts below.
Boiling Water Method:
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Altitude Adjustments for Boiling Water Canner
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Altitude in Feet
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Increase In Processing Time
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1,001 to 3,000
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5 Minutes
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3,001 to 6,000
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10 Minutes
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6,001 to 8,000
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15 Minutes
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8,001 to 10,000
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20 Minutes
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Pressure Method
In pressure canning, processing times do not change, although the canner pressure must be increased at higher altitudes. The increased pressure ensures that the steam inside the canner reaches a temperature high enough to kill any Clostridium botulinum spores that might be present.
Pressure Method:
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Altitude Adjustments for Pressure Canner
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Altitude in Feet
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Weighted Gauge
(Pounds of Pressure)
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Dial Gauge
(Pounds of Pressure)
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0 to 1,000
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10
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11
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1,001 to 2,000
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15
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11
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2,001 to 4,000
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15
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12
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4,001 to 6,000
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15
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13
|
|
6,001 to 8,000
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15
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14
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8,001 to 10,000
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15
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15
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Plan Ahead
Be sure to review the instructions for the food you want to preserve well before you begin preparations. You may need time to purchase specific ingredients and equipment required to prepare the food exactly according to directions. There are a few products in the USDA Complete Guide to Home Canning, for example, that use starch available only through mail order in many locations.
Planning can save you time, money, and frustration. Make it a happy, successful canning season by getting prepared before your harvest is ready. Good luck, and begin to use those garden treasures throughout the year!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
Sources: