Safety Criteria For Each Preservation System


There are a few safety tips that you should follow when you start canning and preserving foods from home. Canning is a great way to store and preserve foods, but it can be risky if not done correctly. Nonetheless, if you follow these tips, you will be able to can foods in a safe manner.

Choose the Right Canner

The first step to safe home canning is choosing the right canner. First off, know when to use a pressure canner or a water bath canner.

Use a pressure canner that is designed for canning and preserving foods. There are several types of canner out there and some are just for cooking food, not for preserving food and processing jars. Be sure that you have the right type of equipment. Make sure your pressure canner is the right size. If your canner is too small, the jars may be undercooked. Always opt for a larger canner as the pressure on the bigger pots tends to be more accurate, and you will be able to take advantage of the larger size and can more foods at once!

Before you begin canning, check that your pressure canner is in good condition. If your canner has a rubber gasket, it should be flexible and soft. If the rubber is dry or cracked, it should be replaced before you start canning. Be sure your canner is clean and the small vents in the lid are free of debris. Adjust your canner for high altitude processing if needed.

Once you are sure your canner is ready to go and meets all these guidelines, it is time to start canning!

Opt for a Screw Top Lid System

Grocery aisle with boxes and bottles, food retail display

There are many kinds of canning jars that you can choose to purchase. However, the only type of jar that is approved by the USDA is a mason jar with a screw-top lid. These are designated “preserving jars” and are considered the safest and most effective option for home preserving uses.

Some jars are not thought to be safe for home preservation despite being marketed as canning jars. Bail Jars, for example, have a two-part wire clasp lid with a rubber ring in between the lid and jar. While these were popular in the past, it is now thought that the thick rubber and tightly closed lid does not provide a sufficient seal, leading to a higher potential for botulism. Lightening Jars should not be used for canning as they are simply glass jars with glass lids, with no rubber at all. That will not create a good seal!

Reusing jars from store-bought products is another poor idea. They may look like they’re in good condition, but they are typically designed to be processed in a commercial facility. Most store-bought products do not have the two-part band and lid system which is best for home canning. Also, the rubber seal on a store-bought product is likely not reusable once you open the original jar. You can reuse store-bought jars at home for storage but not for canning and preserving.

Check Your Jars, Lids, and Bands

As you wash your jars with soapy water, check for any imperfections. Even new jars may have a small chip or crack and need to be discarded. You can reuse jars again and again as long as they are in good condition.

The metal jar rings are also reusable; however, you should only reuse them if they are rust free and undented. If your bands begin to show signs of wear, consider investing in some new ones.

Jar lids need to be new as the sealing compound on the lid can disintegrate over time. When you store your jars in damp places (like in a basement or canning cellar) the lids are even more likely to disintegrate. Always use new lids to ensure that your canning is successful. Find out about fermented foods.

Check for Recent Canning Updates

Canning equipment has changed over the years, becoming more high tech and therefore more efficient at processing foods. In addition to the equipment becoming more advanced, there have also been many scientific improvements, making canning safer when the proper steps are taken. For example, many people used to sterilize their jars before pressure canning. While this is still okay to do, it is not necessary as science has shown that any bacteria in the jars will die when heated to such a high temperature in a pressure canner. Sterilization is an extra step that you just don’t need!

Make sure that your food preservation information is all up to date and uses current canning guidelines. Avoid outdated cookbooks and reassess “trusted family methods” to make sure they fit into the most recent criteria for safe canning. When in doubt, check with the US Department of Agriculture’s Complete Guide to Home Canning which contains the most recent, up-to-date canning tips.

Pick the Best Ingredients

Variety of dry grains and pulses in bowls, healthy food options

When choosing food to can, always get the best food possible. You want to use high quality, perfectly ripe produce for canning. You will never end up with a jar of food better than the product itself, so picking good ingredients is important to the taste of your final product. Also, products that past its prime can affect the ability to can it. If strawberries are overripe, your jam may come out too runny. If your tomatoes are past their prime, they may not have a high enough pH level to be processed in a water bath. Pick your ingredients well and you will make successful preserved foods.

Clean Everything

While you may know that your jars and lids need to be washed and sanitized, don’t forget about the rest of your tools. Cleaning out your canner before using it is essential, even if you put it away clean. Make sure to wipe your countertop well, making sure there are no crumbs or residue. Wash your produce with clean, cold water and don’t forget to wash your hands! The cleaner everything is, the less likely you are to spread bacteria onto your jarred foods

Follow Your Recipe

Use recipes from trusted sources and be sure to follow them to the letter. Changing the amount of one or two ingredients may alter the balance of acidity and could result in unsafe canning (especially when using a water bath canner). Use the ingredients as directed and make very few changes—none if possible.

Adhere to the processing times specified by your recipe. Sometimes the times may seem a little long, but the long processing time is what makes these products safe to store on the shelf. The processing time is the correct amount of time needed to destroy spoilage organisms, mold spores, yeast and pathogens in the jar. So, as you may have guessed, it is extremely important to use the times that are written in your recipe as a hard rule.

Cool the Jars

Be sure that you give your jars 12 hours to cool before testing the seal. If you test the seal too early, it may break as the jar is still warm, making the rubber pliable. Be sure to cool the jars away from a window or fan as even a slight breeze may cause the hot jars to crack. Once cool, remove the metal band, clean it and save it for your next canning project. Read up on lacto-fermentation.

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