C22—Lancaster Farming, Saturday, August 29,1981
Use a pressure canner for processing green beans and
most other garden vegetables. Correctly done, pressure
canning prevents food poisoning. Check to see that rubber
gasket is clean and in good condition, as demonstrated here
by Coralee Cutler of Randallstown, an Extension home
Take your pressure canner lid each year to a nearby office
of the Cooperative Extension Service and have the dial gauge
tested for accuracy, as shown here. If your gauge (upper dial)
differs slightly from the standard (lower dial), make mental
adjustments in processing times. If there is considerable
inaccuracy, get a new pressure gauge.
To pack hot, cover fresh-cut beans with boiling water and
leave for five minutes..
or home Miming is safe and flavor Ail
Pro
UNIVERISTY PARK, Md. -
Thanks to modern technology and
educational methods, home
canning today—when done
properly—results in garden
produce that is delicious,
nutritious and safe to eat.
However, some types of produce
will keep longer than others, even
when the canning is done properly.
Some pointers on modern home
canning have been provided by
Dorothy P. VanZandt, Extension
food and nutrition specialist at the
University of Maryland m College
Park. VanZandt is also acting
assistant director for home
economics with the Maryland
Cooperative Extension Service.
in general, VanZandt recom
mends canning as the least ex
pensive method of home food
preservation. But before you leap
into canning, consider these
questions
—How much time do 1 have
available 1
—What equipment do 1 need to
purchase '
—Do I have adequate storage
space >
The Extension specialist
suggests that canning ought to be a
family attair it you’re going to
follow the rule of two hours from
garden to container.
Speed is a key element in
producing canned food with good
flavor, she explained. Another
ingredient in the flavor formula is
garden produce that is tree from
disease and at the peak of con
dition. All produce should be ripe
but not overmature.
Equipment may not be a
problem it you are processing
fruits, tomatoes, pickled
vegetables or other produce with a
(Turn to Page C 24)
Wipe jar rim clean to assure
a perfect seal and to avoid
bacterial contamination. Jars
should also have been washed
in hot water ahead of time and
rims checked for rough edges.
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Pack hot beans loosely into jar. Leave 1/2-inch space at top
of jar for expansion during processing. Be sure there is
enough water to cover beans in the jar. Beans not covered
with water may turn dark. Overpacking containers may result
in underprocessing.
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If desired add Vz teaspoon of
salt for flavor to each pint jar
of beans, as shown here. Use
one teaspoonful for each quart
jar. Be sure to use canning
salt. Table salt yields an in
ferior product. Salt-free
canning can also be done
without difficulty.