Summer food preservation reminders

Be sure you are using up-to-date guidelines for summer food preservation. The latest recommendations include these changes which may be different from the way Grandma used to can foods:

1. acidification of tomatoes with citric acid for boiling water canning,
2. altitude adjustments for pressure processing (12 pounds pressure required for most Finney County altitudes),
3. use of the hot pack method instead of a raw pack for most foods,
4. heat processing for all foods, including sweet spreads (no paraffin, no inversion.)

Remember that canning supplies usually arrive in local stores in early summer and are gone by early fall. Stock up on canning ingredients when you see them because they may be gone when you need them!

Reliable resources

There is lots of preserving “advice” available, from Mom and Grandma, well-meaning friends and neighbors, all kinds of books, and of course, the Internet.  K-State Research and Extension cautions that not all canning advice is created equal!  Be sure you are using reliable canning recommendations from a trusted, research-based source.  Here are several links to food preservation online resources that you can trust:

K-State Research and Extension Preservation website- http://www.ksre.ksu.edu/foodsafety/DesktopDefault.aspx?tabid=25

National Center for Home Food Preservation based at the University of Georgia

United States Department of Agriculture “Complete Guide to Home Canning”

Jarden Home Brands Company (manufacturer of Ball preserving products)-http://www.freshpreserving.com/

USDA food preservation resources

The Finney County Extension Office is your source for food preservation information, canner gauge tests and answers to questions. Call us at 620-272-3670.

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