Get canner gauges checked for accuracy

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June 16, 2007

Staff report The Tribune Star Sat Jun 16, 2007, 09:56 PM EDT

People can have their canner gauges checked for accuracy on Friday in the Clark County (Ill.) Extension Building.

A danger of food poisoning exists from mold, bulging lids, gas bubbles and leakage caused by incorrect canning procedures.

Bev Combs, Extension educator for Nutrition and Wellness, will be at the Extension Building from 2:30 to 3:30 p.m. to check the pressure on dial gauged canner lids. Lids can be dropped off anytime sooner.

Consider these suggestions to make canning ventures safe and successful.

• Use top quality produce. Wash, trim, and peel raw fruits and vegetables. Make sure any decayed area is trimmed away well beyond the damaged area.

• Use the latest USDA processing recommendations. Outdated canning books (anything before 1992) should be discarded.

• To destroy bacteria or spores that cause food spoilage and/or food poisoning in low-acid foods (green beans, corn, etc.), 10 pounds of pressure should be used in a weighted gauge canner or 11 pounds in a dial gauge canner. Maintain that pressure the full processing time recommended.

• A water bath canner should be used only for acid foods such as fruits, rhubarb, tomatoes, sauerkraut, pickles and high sugar items like jams, jellies and butters.

• In a water bath canner, maintain the water at a rolling boil throughout processing. Be sure the water covers the jar tops by 1 inch or more.

• Never use open kettle canning, oven canning, or microwave canning methods. These methods do not ensure safe home canned goods.

• Take canning jars out of the canner as soon as the gauge falls to zero or at the end of the processing time for a water bath canner. Jars allowed to cool in the canner may form poor vacuum seals and the food may spoil. Allow at least 1 inch of space between jars during cooling.

• If you suspect that any home canned food has spoiled, throw it out rather than take an unnecessary health risk. Never attempt a taste-test — some types of bacteria make you sick, others can be deadly.

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