It’s home canning time again! For those planning to preserve food at home this summer season, it’s also time to check out your equipment.
Canning can be a safe and economical way to “put food by” as well as a source of enjoyment and pride for many. But, there are some basic rules of thumb worth remembering that will help ensure a safe, quality preserved product.
When canning low acid vegetables, meat or a combination of vegetables (like spaghetti sauce), a pressure canner is the only way to preserve these foods safely. It is also recommended that the acidity level of low-acid foods such as tomatoes be raised by adding an acid to the product. This can be accomplished by adding lemon juice or citric acid to the jars.
High-acid foods such as fruits, pickles, salsa, jams and jellies can be safely processed using a boiling water bath canner.
Learn about how to safely home preserve food using a boiling water bath and a pressure canner. This class is geared to teach those who are new to home canning the basics and provide a refresher to experienced home canners. Participants may also have their pressure canners tested for safety and dial gauge pressure canners tested for accuracy before the programs.
Program Series Details
Wednesday, June 24 – Jams & Jellies
Thursday, July 30– Canning Basics
Wednesday, Aug. 12– Canning Tomatoes
Wednesday Sept. 16– Drying & Dehydrating
Programs are 1 p.m. to 2:30 p.m. ** Cost is $15 per session or $50 for all four sessions. Classes are open to the public
Location: McMahon Hall, Mill Creek MetroParks,
7574 Columbiana-Canfield Rd. Canfield, Ohio 44406
Many new research-based recommendations for canning safer and better quality food at home are available today. It is critical that home canners, beginners and experienced, are aware of and follow the latest USDA guidelines. The advantages of
home canning are lost when inappropriate and unsafe procedures are used. Armed with sound information and safe equipment, the harvest of the season is yours to enjoy long into the winter season.
If you’re the type of person that likes to develop new recipes this is NOT the time to do it! Canning is not the place for experiments. Always use a tested recipe and we have plenty of them to share. Another thing to remember is that dial gauges on pressure canners should be tested yearly for accuracy.