By MONIQUE KOERNER
Cottonwood Extension District
You made it through another canning season, and when the last jar was filled you may have been glad to stash all equipment away quickly in order to be doneā¦.so why not take a little time right now to check all canning equipment and be prepared for this yearās food preservation season?
First, inventory all canning equipment.
Jars
Ā· Do you need more of a certain size of jar?
Ā· Check current jars for nicks, cracks or rough edges along the lip and throughout the jar.
Ā· Store empty clean jars in boxes or totes with thin cardboard between layers to protect jars from breakage.
Ā· Next inventory flats, make note of what youāll need for this season. Carefully check screw bands for rust, recycle those that are unusable.
Canners
Ā· Are the bottoms flat and free from warping?
Ā· Are the safety valves still flexible on the pressure canner lid?
Ā· Are air vents clear of food particles?
Ā· Is the pressure dial gauge been checked for accuracy?
Ā· Are the canner handles tight and secure?
Ā· Make sure the canners are clean. The darkened surface on the inside of an aluminum canner can be cleaned by filling it above the darkened line with a mixture of 1 tablespoon cream of tartar to each quart of water. Place the canner on the stove, heat water to a boil, and boil covered until the dark deposits disappear. Sometimes stubborn deposits may require the addition of more cream of tartar. Empty the canner and wash it with hot soapy water, rinse and dry.
Ā· Store with crumpled newspapers inside to absorb moisture and odors. Place the lid upside down on the canner. Do not store a pressure canner with the lid clamped and sealed onto the canner.
Ā· Does the pressure canner rubber seal (gasket) feel flexible and still fits tightly in the lid groove?
Small Equipment
Ā· Make sure small equipment, such as a jar lifter, headspace tool, flat magnetic wand, bubble freer and funnel are in good condition and functional.
Ā· This is also a great time to think about updating canning publications -- there is a new edition of the āBall Blue Bookā, 38th edition, as well as the ultimate food preservation guidebook āSo Easy to Preserveā.
Ā· You can always check with your local Extension office for the latest canning guidelines. Happy canning!
Do I need to test my pressure gauge?
If you have a dial gauge pressure canner, the answer is YES! If you have a metal weighted gauge pressure canner that does not require testing. However, a dial gauge must be tested for accuracy before each canning season. Contact your local Extension office to get your gauge tested: in Kansas go to, https://www.ksre.k-state.edu/about/statewide-locations/ to find your local office. Most Extension offices can test the following brands of pressure canners: Presto, National, Magic Seal, Maid of Honor. When canning low-acid vegetables, meats, fish and poultry, it is essential to use a pressure canner to get the product to high enough temperature to kill any Clostridium botulism spores that may be present. If your pressure gauge is registering one pound high, that will result in a 10% reduction in heating and if the gauge is two pounds high, you will have a 30% reduction in heating. This could be the difference between safe food and potentially deadly food. If your gauge is reading too low, you could be over processing your food, resulting in a lower quality product. For the safety of everyone consuming your pressure-canned foods, please check your dial gauge every year!
Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension ā Cottonwood District. You may reach her at: 785-628-9430 or [email protected]