Five Steps to Prepare for Food Preservation
Shirley Camp - Retired University of Illinois County Extension Specialist
Check out Mrs. Wages’ canning tips and food preservation ideas for the 2012 harvest along with safety recommendations from canning expert Shirley Camp, retired University of Illinois Extension Educator.
Food preservation can be delicious, easy and fun if you plan ahead.
1. Check your canning equipment. Replace lids every year.
Gather together all of your canning supplies into a food preservation kit: your canner, jars, two-piece lids, funnel, lid magnet, bubble freer, cooling racks, towels, measuring cups (liquid and dry) and spoons, ladle, paper towels, cutting board, sharp knives, and any other equipment you might find useful.
Remember that the lids (or flats) used with the two-piece canning lids should be purchased new every year. The sealing compound can break down in storage and cause seal failures. Also, the manufacturers change the compound every so often. Buy only what you will use during the canning season and follow the manufacturer’s directions on preparing them for use.
2. Use real canning jars
Jars are another item you may pick up at garage sales and auctions. First of all, make sure they are real canning jars, not jars that once contained peanut butter, pickles, mayo, etc. Mason canning jars are what you need. Secondly, the green, blue, and brown canning jars are antiques – use them for your crafts, not canning. The same is true for the old zinc lids and glass tops with wire bails. Today use the flat lids (called either lid or flat) and a ring to seal the jar. Also check for nicks and cracks – these may cause seal failure.
Wands and Jar lifters
A jar lifter is essential as is a funnel. A bubble wand is better than a metal knife for removing bubbles from the food. A magnet lid lifter will help you get the lids out of the hot water before putting them on the jars.
Pressure Canners
If you have a pressure canner, check it over. Some Extension Offices offer a service to check dial-type gauges. This should be done annually, if possible. Weighted gauges do not need to be checked. If you are shopping for a pressure canner, one word of caution, beware of auctions and garage sales. Pressure canners come in all shapes and sizes and have several parts – buying one at a sale may leave you with a large flowerpot because some of the parts are missing. Also, there are lots of “antique” canners out there – ones that are no longer manufactured or that are unsafe to use.
