Canning Best Practices
Ingredients:
Choose tried, tested, and approved recipes to ensure proper food safety.
Proper canning practices remove oxygen, destroy enzymes and prevent the growth of harmful or undesirable yeasts, molds, and bacteria while forming a high vacuum in canning jars. The high vacuum forms a tight seal that keeps liquid inside and microorganisms and air outside the jars. Follow these steps to help ensure that what you prepare can be enjoyed safely.
Directions:
- Read through canning instructions and recipes several times before starting. Follow directions, don’t change anything other than dried herbs and spices.
- Clean, cut, peel and cook food as in directions.
- Add acids (lemon juice or vinegar) to some foods.
- Hot pack many foods to help remove air from jars.
- Use only acceptable jars and self-sealing lids, prepare jars and lids as stated in directions and always sterilize before filling.
- Process jars in a boiling-water or pressure canner for the correct period of time.
- Check for loss of seal or signs of spoilage before use.
- Use food within 1 year.
