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 Weston County Extension Office offers this service free of charge. Contact the Weston County Extension Office at 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 flat lids. Used 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, a book recognized in the U.S. as the authoritative source for canning information. Canning publications are also available from the University of Wyoming Food and Nutrition website at http://www.uwyo.edu/Foods/educational-resources/food-preservation.html.

High Elevation Alterations

Water bath canning: If a recipe calls for 20 minutes or less processing, increase the processing time by 1 minute for every 1,000 feet above sea level. If a recipe calls for greater than 20 minutes of processing, increase the processing time by 2 minutes for each 1,000 feet above sea level.

Pressure canning: Increase psi by ½ lb. for every 1,000 feet above sea level. If using a weighted gauge canner, use the 15 lb. weight for all altitudes above 1,000 feet.

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