You Can Can, But Can you Can Safely?

Make sure you’re canning your food safely!

Three Simple Steps to Safe Canning

Preserving your own foods can save you money and is a great way to know what is in the foods you eat. It is important to follow the safest canning guidelines and use up-to-date equipment to ensure your product is safe.

1. Be sure to check the source of your recipe. Extensive research and testing have resulted in scientific-based guidelines, which are the safest. To ensure you are using a science-based resource, your recipe and guidelines should come from Utah State University Extension, The National Center for Home Food Preservation, University of Georgia or The Ball Blue Book. Information should have been released after 2009. No other sources, including recipes on the Internet, can be presumed safe.

2. Pressure canner gauges should be tested once a year. Low-acid foods should be canned using a pressure canner. Watch for pressure canner gauge testing by your local Extension office in your area.

3. Attend a class to ensure you are current on your canning techniques. Look for a MASTER FOOD PRESERVER Course in your area. This class is an in-depth series on food preservation for optimum food safety in all areas of food preservation including pressure canning, water bath canning, dehydrating, and freezing.

For more current information on canning and food preservation, visit the National Center for Home Food Preservation online at nchfp.uga.edu or extension.usu.edu/canning.

This article was written by SuzAnne Jorgensen, FCS Extension Agent, Garfield County