A checklist for canning
- Melinda Hill, OSU Extension Wayne County
- June 10, 2022
- 1123
Home canning is a family tradition that has been passed on from my grandmother to my mother, to me and our girls. There’s just something special about being able to replicate flavors from the seed to the table.
Whether you are growing your own produce, purchase it when on sale or receive from a neighbor that has an abundance, making sure we are following the correct guidance and have everything ready when the time comes is really important. If you haven’t pulled your equipment out from last year, now might be a good time.
Here’s a quick list to get you started:
—Check your canning jars to see how many you have or if you need to purchase more. Inspect for nicks or cracks around the top. Remember only Mason-type canning jars are acceptable for home canning products, as they are constructed with tempered glass that is made to withstand the change in temperature. Glass jars from the store with mayo or pickles are not suitable for home canning.
—Canning lids can be purchased ahead of time but check the expiration date for best results. The guideline is to only purchase the quantity of lids you will use in one year. Older lids may have a soft compound and result in a faulty seal. Be sure to read how to prepare the lids as this has changed through the last couple of years.
—Make sure your ring bands are in good condition, not rusty or bent. These can be used for several years, provided they are in good condition.
—Avoid closures such as zinc caps and glass lids that require a jar rubber. These do not provide a proper method to determine if the food is safe.
—Look for the latest research/reliable information to update your skills. The National Center for Home Food Preservation is a reliable site to look at videos and new recipes and verify your knowledge for the coming year. Do not use recipes or instructions published prior to 2006 as they may not have accurate information for processing food safely.
—Are there any new gadgets that might help to make your job easier? Using a funnel or jar lifter may save you time in the long run and offer additional safety as well.
—Most importantly, have your pressure canner checked to make sure the gauge is calibrated correctly. Contact your local extension office for locations near you to have the inspection done. Don’t wait until you have a problem and risk wasting your food to have your canner checked. If you have a weighted gauge, it is not essential to have it calibrated as the weight will never change, but it can be inspected if you are having problems building pressure.
For free canner checks, come to Mt. Hope Hardware on June 22 in Mt. Hope or June 23 at Lehman’s in Kidron from 9 a.m. to 1 p.m. or call the office to make an appointment.
—If you have a new canner (or new to you) or need a refresher, practice using it before you are ready to process your food. Place 4 inches of water in the canner and do a test run to determine the proper temperature setting to use on your range and how quickly the pressure rises in the canner. Don’t forget to let it vent or exhaust for 10 minutes before adding the weight or regulator to begin to build pressure. Once your canner is at pressure, then you begin the timing for your recipe.
—Take inventory of how much food you have left from last year so you can plan accordingly for this year. Remember, the guideline is to use the home-canned food within 12-18 months for best quality.
Making sure you are ready when the garden is ready is a time-saving strategy you will be glad you followed. Check out your local extension office for more information or National Center for Home Food Preservation at http://nchfp.uga.edu/.
Melinda Hill is an OSU Extension family and consumer sciences educator and may be called at 330-264-8722 or emailed at hill.14@osu.edu.