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Safety First: Home Canning Aids

The following information is from Wendy Wedum, Pondera Co. Agent for the MSU Extension Service:

 

Canning is an important, safe method of food preservation if practiced properly. There are two safe ways to can, depending on the type of food being canned.  First is the boiling water canning or hot water bath and pressure cooking methods. The boiling water method is safe for fruit, tomatoes, pickles, jams, jellies and other preserves.  A pressure canner is the only safe method to can vegetables, meats, poultry and seafood.

Remember to make sure all your jars and lids are clean, pressure gauges are tested, and that you are using recipes from the Ball Blue Book or the So Easy to Preserve book.  MSU Extension also offers several MontGuides for food preservation, too.  These resources offer the most current research for safe food preservation

MSU Extension MontGuides

University of Georgia food preservation guides

Ball Fresh Preserving website

National Center for Home Food Preservation website

Pressure canner gauges can be tested at Toole County Extension.

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