THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Wednesday, August 14, 1996 TAG: 9608130062
SECTION: FLAVOR PAGE: F4 EDITION: FINAL
LENGTH: 61 lines
THERE ARE guidelines that every canner must follow, for safety's sake.
For instance, recommended processing methods and times must be strictly followed so that food reaches the desired temperature. Another: Jars with cracks or chips must be discarded. And one more: Lids may be used only once, but screw bands may be reused.
If you have questions about home canning, agents at two local extension offices will be happy to answer them by phone. They will also be glad to mail you, free of charge, a 20-page extension publication titled ``Preserving Foods,'' which will tell you all you need to know, even if you're a beginner.
The Chesapeake extension office (phone 547-6348) is open 7:30 a.m. to 5 p.m. Mondays through Fridays. The Suffolk extension office (phone 925-6409) is open 8:30 a.m. to 5 p.m. Mondays through Fridays.
These are the questions most often asked most by home canners, according to the Chesapeake office of Virginia Cooperative Extension. The answers are from Carole Thorpe, extension agent.
Can I process green beans in a boiling-water canner?
No. Green beans, carrots, beets and corn are among the low-acid vegetables that must be processed in a pressure canner, where the temperature can exceed 212 degrees. Only high-acid foods, like fruits, tomatoes, pickles and jams, should be processed in a boiling-water canner. This new recommendation should be followed: To compensate for variation in tomato acidity, add two tablespoons of lemon juice or 1/2 teaspoon citric acid to each quart of tomatoes before processing.
Why are the tomatoes floating in the jar?
Sometimes when tomatoes are cold-packed instead of hot-packed, air in the tomatoes keeps them afloat. This is not a problem, as long as the correct procedure and processing times have been followed.
May I turn the jars upside down to get them to seal?
No. Canning heats the food to a specific temperature and holds it there for a certain amount of time. This destroys potentially harmful microorganisms and drives air from the jar. After cooling, a vacuum is formed and the lid seals, preventing other microorganisms from entering. Inverting the jar would disturb the process.
Can the food be reprocessed if it was incorrectly processed or failed to seal?
If no more than 24 hours have passed since the food was processed, do one of the following:
Refrigerate the food and use it within a day or two.
Freeze the food, draining vegetables before freezing.
Reprocess the food. Remove lids, empty food and liquid into a pan, heat to boiling, pack into clean hot jars and put on new lids. Process again for the full time.
Why did the lids of the jars buckle?
Buckling occurs when the metal band is screwed on too tight, or when too little headspace is left at the top of the jar. The buckled lid does seal but if overpacking is the cause, the food may have been heated inadequately.
Should I use lime in making pickles?
Pickling lime is used in many older pickle recipes to impart firmness. It is possible to make good pickles without lime. But if you insist on using lime, beware - if too much is used, the pickles may become hard and brittle. Follow the recipe for soaking carefully because too much soaking time may cause fermentation and spoilage. by CNB