63
Summer 2013
Escarpment Magazine
Preparation...
Select only fresh, young,
tender vegetables for canning. The sooner you
can get them from the garden to the jar, the better.
For ease of packing and even cooking, sort the
vegetables for size and ripeness. Wash all
vegetables thoroughly, whether or not
they will be pared. Dirt contains some
of the bacteria hardest to kill. Don't let
vegetables soak; they may lose flavour and
nutrients. Handle them gently to avoid bruising.
Canning jars and lids...
Discard any jars and
closures with cracks, chips, dents or rust. Defects
prevent airtight seals. Use jars designed specifically
for home canning. Commercial food jars
(mayonnaise, coffee, etc.) break easily in pressure
canners and may not seal. Use only the half-pint,
pint and quart sizes. Wash jars in hot, soapy
water and rinse well before using. Prepare
metal lids as manufacturer directs.
Pressure canner...
Make sure your
pressure canner has a tight-fitting cover,
clean exhaust vent (or petcock) and safety
valve, and an accurate pressure gauge.
There are two types of pressure gauges:
weighted and dial gauges. Weighted gauges
need only to be cleaned before using.
Dial gauges need to be checked for
accuracy. Check them each season before
use, more frequently if used often.
Use a pressure canner that holds at
least 4 quart jars. Smaller pressure
canner-saucepans are not
recommended for home canning as they heat up
and cool down too quickly to ensure
adequate heat penetration.
NOTE...
Do not take short cuts in recommended
preparation or processing procedures.
Failure to properly process low-acid foods
in a pressure canner can result in botulism,
which, if not treated, can be fatal.
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