Stocking Up for Summer - Tips

By Hklbrries

Preserving season has finally arrived. Before you stock up on summer produce for canning, here are a few important reminders courtesy of the Master Food preserver class I'm taking through the Washington State University extension program:

Start with ripe, primo produce. Don't wait until it's showing signs of deterioration before you tackle the canning you planned.

Use safe canning methods. Boiling water canning and pressure canning are the only two methods considered safe by the USDA. You cannot safely can food using the so-called "open kettle" method, using paraffin or in the dishwasher. Meat, poultry, seafood, vegetables and other low-acid foods can only be safely canned with a pressure canner.

Check the recipe. Your grandmother's or mother's recipes are delicious, but to be safe you should use a recipe tested and approved by USDA researchers so you're not gambling with botulism. The USDA updated and changed the canning processing times in 1989, so recipes older than 1990 are no longer considered safe.

You can find approved recipes:

In *Washington State University publications,* which are available at ext.wsu.edu. Click on "educational materials" and then on "family and home." Many are free or have minimal cost.

From the *National Center for Home Food Preservation* at www.uga.edu/nchfp and in the "So Easy to Preserve" cookbook that is offered there.

Recipes from *Ball and Kerr* at www.homecanning.org, in Ball Blue Books published after 1990 and in the "Ball Complete Book of Home Preserving."

*Use jars that are made for canning.* Anything else and you could risk breaking jars or having jars that don't seal properly.

*Adjust for elevation.* Water boils at a higher temperature at lower elevations, so those who live higher than sea level must adjust processing times for the difference. Be sure to check the chart for elevation adjustments depending on where you live.

Ingredients

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Preparation

Step 1

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