It’s canning season again!  This is one of the best times of year with gardens producing fresh fruit and veggies in abundance.  Home gardens and food preservation can be a great way to save money at the grocery store all year long.

If you plan to preserve garden produce this year, keep these canning and food safety tips in mind:

1. Start with a clean preparation area, and use the best and freshest produce.  Punctures or bruises in your produce can cause spoilage, so you want to use the best looking fruit and vegetables.
2. Always use a pressure canner when canning low-acid foods, which includes most vegetables, seafood, meat and poultry.  The directions in your recipe should tell you if you should use a pressure canner or water bath.
3. Always use recipes that have up-to-date, researched processing times.  You can find recipes from the National Center for Home Food Preservation and companies that produce home canning supplies.  Recipes from old cookbooks, Pinterest or old family recipes should not be used.
4. Check the lids within 12-24 hours to make sure they are sealed.  If the lids make a popping sound when you press the center, then they are not sealed.  If the jars are not sealed, you can refrigerate and eat within a few days, freeze it, or try processing again.
5. Be sure to label your jars with the food and date.  Store in a dark, cool, dry location.  Humidity can cause the lids to rust, which leads to spoilage.  Use canned foods within one year.

Canning is a serious business.  Improper canning methods can lead to food spoilage or botulism, a serious foodborne illness that can cause death.  Be sure to use safe canning methods and recipes from good sources to protect your family.

Please call Kate Whitney at the Extension Office (254-435-2331) if you have any questions about home canning or would like tested recipes and information.