WHY HOME CAN?

1. Cost is less when fresh produce is in season or grown in home gardens.

2. Age of the canned good is known.

3. Some fruits and vegetables react with can linings after time - sometimes 9-12 months after purchase. Glass avoids this.

4. Salt and sugar content can be controlled.

5. Flavor is often better than commercially canned goods.

6. It teaches self-sufficiency.

7. It provides an opportunity to teach children work, self-sufficiency and cooperation.

CANNING QUESTIONS AND TIPS

Contact the County Extension Service for current canning information.

Review canning procedures each year to avoid forgetting an important step.

Check jar rims for cracks or chips.

Do not reuse sealing lids.

The size of fruits and vegetables makes a difference in the yield per pound. The less waste, the more jars of food produced. The amount of excess plant parts also follows the same rule. Don't pay for carrot tops, extra leaves and stems, etc. if you don't have to.

Fruits, tomatoes, pickles, jams and jellies may be canned in a water bath canner. Vegetables and meats MUST be canned in a pressure canner to insure a safe product.

To prevent fruit from darkening during preparation, drop it into water containing 2 tablespoons each of salt and vinegar per gallon. Drain just before heating or packing raw.

To insure that tomatoes are acidic enough to water bath can, add 1 teaspoon of lemon juice to each pint.

Always wipe jar rims before putting on hot lids.

Date jars before storing them.

CAN A PRESSURE SAUCEPAN BE USED FOR CANNING? If the pressure cooker has a gauge that maintains 10 pounds of pressure, it can be used for home canning.

WHICH PRESSURE CANNER IS MORE ACCURATE -- THE KIND WITH A DIAL OR THE ONE WITH A WEIGHT CONTROL? Both are accurate if used and cared for according to the manufacturer's instructions. Some people like numbers on a dial; others prefer the sight and sound of the weight control. Note: the dial control must be tested frequently for accuracy. (Check with the County Extension Service.) The weight control does not need this, but it must be cleaned occasionally for good service.

IS IT SAFE TO CAN WITHOUT SALT OR SUGAR? Salt and sugar are not necessary for safe processing of fruits and vegetables. The salt in recipes for pickle products and sugar in jams and jellies should not be reduced as the measures given are needed to provide good quality.

MAY I USE OLD MAYONNAISE JARS FOR CANNING? Yes, if you use them only for water bath canning for 30 minutes or less. Standard canning lids and rings will fit both wide-mouth and narrow-mouth mayonnaise jars.

For current canning information visit the National Center for Home Food Preservation