Extension explores benefits of home canning
By Lori Berglund — Daily Freeman-Journal EditorArticle Photos
Summer in a jar.
Iowa State University Extension Nutrition and Health Specialist Paulelda Gilbert started hearing the speculation early this year that a tighter economy would see many Iowans returning to the ways of their grandmothers to cut costs and savor the taste of summer through home-canning of fresh fruits and vegetables.
But Gilbert waited to see if the proof would be in the pudding - or, in this case, in the pickling department.
Gilbert was in Webster City Tuesday afternoon to promote a new DVD filled with canning basics that is available for loan from the Hamilton County Extension office. And, of course, to offer free testing of home canner pressure gauges.
"Now that I have started to do the canner testing, the average number for the five counties that I've done is higher. I've had a couple of counties that were very low, but I've had a couple of counties that have almost doubled," in the number of folks testing to make their sure their canning equipment is working properly, she said.
"That makes me wonder a little bit if people are thinking that, if their garden does well, they'll be ready," Gilbert added.
The Extension Service has offered annual canner testing for decades, in the interest of promoting food safety. Now, with folks dusting off old canners from a grandmother's basement, or picking up a bargain at an auction, it's more important than ever to make sure the canner works correctly, according to Gilbert.
It's quite unusual, she said, to see anyone purchasing a new canner. For one thing, with many small towns no longer having a hardware store, the canners can be more difficult to find. Although some farm supply or discount stores may carry home canning equipment.
However, Gilbert cautioned that a new canner can run from $100 to $125, which could quickly defeat any cost-saving efforts of home-canning.
"That's a pretty big investment, You're going to have to do a lot of canning to make that pay off," she said.
Older canners will often do just fine, as long as the proper equipment checks are made.
"It's very reasonable to use the older canners, as far as I'm concerned. They're well made. If they have been taken care of at all, they're going to be fine to use," Gilbert said.
The most important thing is to have the canner gauge tested, which assures the gauge is reading correctly and the proper pressure has been achieved when canning.
Gilbert said it's also a good idea to have a practice run before attempting to can any produce.
"I recommend people put a couple inches of water in the bottom, and tighten down the lid. Go through all the steps, without actually having jars in there. And just make sure that the lid holds the seal," she said.
This test will help determine if a new gasket is needed and if all the parts are working correctly.
When looking to buy an old canner at an auction or garage sale, Gilbert said the buyer should make sure that all the equipment is included and make sure the lid fits securely.
However, even if some parts are missing, replacement parts can usually be ordered. The Extension office has a list of 800 numbers in order to help locate missing parts for old models, she added.
Why safety?
But why is it so important that the gauge be accurate and the lid fit just so? Being off just a little bit can't hurt, can it?
"Our concern is botulism is the main food bacteria that will be in home-canned foods," Gilbert said.
Botulism can thrive where other food-borne pathogens are easily destroyed. High acidic fruits are perfectly safe for the less-cumbersome hot water bath, boiling water, method of home canning. But meat, vegetables, and even tomatoes, lack the acidity that kills bacteria.
What's more, the person who opens the jar will not be able to tell the difference between a safe batch of home-canning and one contaminated with botulism.
That's because botulism is odorless and tasteless, and it does not change the appearance of the food.
In addition, because botulism spores survive in a vacuum, the seal on the jar will still be in place.
The solution is to follow approved canning methods and, Gilbert emphasized, tested recipes. This is not the time, she said, to add a personal twist to, for example, a salsa recipe.
The purpose of testing recipes is to verify the acid content, which in turn ensures that the acid level is high enough to protect the produce. Even minor changes in ingredients can alter the acid level, and risk making the food unsafe for consumption.
If a person wants to test recipes of their own, Gilbert recommended freezing those items, rather than canning.
Tomatoes, she said, are often a misleading fruit, even for experienced canners.
"We think of them as an acidic fruit, but they aren't as acidic as they used to be. Hybrids have changed that," she said.
And, without accurate testing of "heirloom" varieties, Gilbert said it's safer to go with tested recipes.
For the past several years, the recommendation has been to add 1 tablespoon of 100 percent bottled lemon juice for each pint of low-acid canned products. The lemon juice, she said, will not change the flavor, but will increase the acid level sufficiently to protect the food.
Vinegar, of course, is a common ingredient in many recipes and also serves to raise the acid level. Again, Gilbert said it's important to use only a tested recipe to make sure enough vinegar is used.
Reliable sources
So, where can you find these "tested recipes?"
The Ball Blue Book is a good source, according to Gilbert. But make sure it's a current copy. Grandma was canning an entirely different variety of fruits and vegetables and the recipes of yesteryear may not work for today's produce.
The USDA also offers tested recipes.
Why bother?
Now, with all these concerns, is it really worth the trouble?
Gilbert said a real positive of canning your own food is that you know what goes into it - and what doesn't.
"Knowing where your food comes from is important to a lot of people," she added.
Picture a cold winter day, with the snow blowing outside and a pot of chili on the stove. Now try smelling that pot of chili knowing that the tomatoes, onions, and peppers all came fresh from the garden, via a root cellar filled with jars of canned tomatoes, peppers and bin of onions.
And, Gilbert agreed, the pride of knowing you did it all yourself.
Summer in a jar - all year long.
For more information, contact Gilbert at the Webster County Extension Office, 515-576-2119, or E-mail pgilbert@iastate.edu,
Contact Lori Berglund at editor@freemanjournal.net
