A la Carte: Home-grown food can be safely canned


Is it wise to home can foods grown in my own garden?

Penn State University's associate professor of food science, Dr Luke LaBorde, answers this question most succinctly: "When done safely, home food preservation is a great way to preserve produce's nutritional value, which is lost quickly once the crops are harvested and will save money by preserving your crop for the winter. The biggest danger involved with home food preservation is the possibility of foodborne illness. If foods are canned incorrectly, Clostridium botulinum spores may live through the canning process and grow once the products are cooled. Effective methods of canning also kill most spoilage molds, bacteria and yeast and prevent heat-resistant types from growing by removing oxygen from inside the jars."

Only you know exactly how your crops were grown.

How do I know if my home canned foods are safe to consume?

It's important to use scientifically tested recipes when canning and don't change anything in the recipe. Apples, peaches and berries are safe to can in a boiling water bath canner because they contain natural acids that prevent the growth of dangerous botulism spores. Pickling requires added acid, while jams and jellies have plenty of sugar that makes it safe for water bath canning. Low-acid foods such as green beans, corn and soup must be processed in a pressure canner that achieves a high enough temperature to destroy heat resistant spores.

Where can I get tested canning recipes and directions for proper canning?

Penn State's food safety website, extension.psu.edu/food-safety/foodpreservation, provides information that makes it easier for new and seasoned canners alike to safely enjoy the process and product long after the growing season has ended. Also available is the National Center for Home Food Preservation website, nchfp.uga.edu. This site will help you learn about all types of food preservation. All the recipes are tested for safety. Our Extension office also has "Let's Preserve," a packet of directions for preserving the most common fruits and vegetables. It is free for pick-up in our office.

Is it better to use a weighted gauge or a dial gauge pressure canner?

Either type is acceptable. The dial gauge should be checked at least every other year for accuracy which can be done in our office by appointment.

It seems easier to freeze foods than to can them. Is one method better than the other?

Freezing is usually quicker, and it is safe as long as you inactivate the enzymes by following the prescribed times for blanching vegetables or the addition of ascorbic acid to fruit that is not blanched. Clostridium botulinum does not grow in low-acid foods that are frozen as long as they are properly defrosted in the refrigerator and not on the counter top. You will need a freezer that can accommodate your crop. It is recommended that only 2-3 pounds of food per cubic foot of freezer space be frozen in a 24 hour period. The freezer must remain at 0°. Fluctuating temperatures will cause the food to defrost to some extent and re-freezing will damage the cell walls creating a mushier product. If there is a lengthy power outage you may lose frozen foods.

Canned foods will not be effected by a power outage, but flooding or damage to the jars will cause the foods to spoil. Canned foods should be stored in a dark cool area on shelves a few inches off the floor.

How long can I store my home preserved foods?

The recommended time is only one year for canned foods. Frozen foods are also best if consumed within one year but proper freezer temperatures will maintain their food value beyond a year. Keep a detailed list of the freezer contents and date of freezing. Practice the first-in-first-out rule so that foods are used in a timely manner.

How do I sun-dry tomatoes?

We do not live in a climate appropriate for drying foods in the sun. A food dehydrator or oven drying is best and safest for good results. Beans, lentils and soybeans can be left to dry on the vine until the beans rattle in the pod. If the beans do not appear to be fully dried upon shelling, finish the drying process in a dehydrator or the oven. The shelled beans must then be pasteurized to kill insects and their eggs. Either freeze them in plastic bags for 48 hours or place them in a 160 degree oven for 30 minutes. Cool completely and pack the beans into insect proof containers in quantities that can be used completely when opened.

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