Ongoing research

Canning Basics: Pressure Canner Maintenance A properly maintained and stored pressure canner will help ensure safe processing and years of use. Here are some brief tips on what to do before and after each use.Before each use inspect the vent, safety valve and gaskets and clean/replace as…

Minimum load guidance is good practice.  Several years ago, Ball published new guidance for the minimum number of jars (“minimum load”) that should be processed in each pressure canner load, stating that in order to ensure that proper pressure and temperature is achieved for safe processing, the…

Mineral deposits on pressure canners can be removed and prevented.  Aluminum pressure canners can become darkened on their insides over time. This discoloration, which is caused by the accumulation of mineral deposits, is not harmful. But should you find it unsightly, it’s fairly easy to remove.To do so…

Canning Basics: Use a weighted gauge to test a dial gauge's accuracy. Pressure canner dial gauges* should be tested annually for accuracy to ensure that food is not under-processed (and thus potentially unsafe) or over-processed (resulting in lower quality food). Many Cooperative Extension services will…

Canning basics: Always vent the canner prior to bringing it to pressure. When pressure canning, it’s very important to vent the canner prior to bringing it to the proper pressure for the food/recipe you are processing. Always. Even if your pressure canner manual does not include instructions for venting…

Low acidity, a lack of oxygen, moisture and moderate temperatures are a perfect storm for toxin production.   Home canning is about more than creating a quality, shelf-stable product. When it really comes down to it, the home canning process is about making a safe product. That goal entails…

Storage guidelines for homemade and commercial pies.  Whether you’re cranking out all the pies for the winter holidays (and are then faced with the question of where to keep them all), or you are making a single beautiful pie to bring to a hot summer gathering, keep your pies food safe with these…

It's easy to replace a portion of sugar with honey. Whether you want to use less refined sugar, don’t have quite the amount of sugar called for in a recipe,  or just would like to add the flavor of honey in your preserved fruit products, it’s very easy to substitute a portion of the sugar for honey…

Keep your canned fruit looking light and fresh. Many light-colored fruits, as well as the stem-ends of cherries and grapes, can discolor and darken when exposed to oxygen. To retain good color and flavor when canning fruit, use high-quality fruit at the proper maturity, and place prepared (peeled,…