Contact your UMaine Extension Office for Canning Information
Contact: Jane Conroy, 207-564-3301
ORONO, Me.–Rising food costs have persuaded more than the usual number of Mainers to plant gardens this year. Many may be thinking about preserving their harvest for the first time–or dusting off old canning equipment. Those who plan to can garden surplus this year should be sure to get up-to-date information. Updated recommendations are available at University of Maine Cooperative Extension office in each Maine county. Those who are interested may call 800-287-0274 to find the closest Extension office.
A national survey conducted by the USDA-CSREES National Center for Home Food Preservation in 2000 found that many people use canning practices that put them at high risk for foodborne illness. Over the years, changes in scientific expertise as well as canning equipment have occurred, so there is new information on the right type of methods, canners, jars and seals. For instance, there are two types of canners for home canning: the boiling water-bath canner, and the pressure canner. Using the pressure canner for low-acid foods such as vegetables, meats, poultry and fish is a must to prevent botulism. The water-bath canner is used for high-acid foods such as fruits, jams, and jellies.
According to Extension Educator Jane Conroy, the first step is to take an inventory of canning supplies to determine what might be needed.
“Be careful to make sure the gasket on your pressure canner is in good condition, and get your dial gauge tested annually,” saiys Conroy.
Pressure canner gauges can be tested at most UMaine Extension offices, and some offices are offering hands-on canning workshops. Visit www.extension.umaine.edu to access food safety and preservation publications and find out more about local Extension activities and programs.