Master Gardener Tips for the Week

Two canning methods for produce: Are you planning to can some of your garden produce? Garden produce can be preserved by two canning methods, the water-bath or the pressure canner. Water-bath canning is for produce with high acidity, like pickles, most fruits, sauerkraut, tomatoes, jams and jellies.

The pressure canner is used for low-acid foods, like vegetables, meats, sea foods and salsas without added acid. Improperly canned produce may result in a deadly food poisoning.

Altitude and canning: Do you need to adjust your canning time or pressure for high altitude or can you use the recipe as printed? In western Nebraska, we need to adjust a printed canning recipe for high altitude. For altitudes between 4,000 and 6,000 feet, 10 minutes need to be added to the time for a water-bath canner. A pressure canner needs to be at 13 pounds pressure for the designated time.

Are electric pressure cookers safe to use for canning? No, especially for our altitude. Electric pressure cookers have less metal, are smaller in diameter, and will use less water than standard pressure canners. The resulting total processing time is less and therefore may not reach enough high heat for long enough time to destroy any microorganisms, resulting in botulism poisoning when consumed.

Sea salt vs. canning salt: When canning, use pickling or canning salt. It contains no fillers or non-caking materials which can turn the brine cloudy. Sea salt contains minerals from the ocean which can turn the brine undesirable colors. Salt is not required to prevent spoilage, unless it is a fermented product like sauerkraut. Use iodized salt or sea salt as a flavoring when preparing the final product or dish.

Hot pack vs. cold pack: Raw pack means putting raw, unheated food directly into jars. Boiling liquid is poured over the food to obtain proper headspace. Food is packed tightly. It will shrink during processing. Hot pack means heating the food to boiling and packing the hot food and boiling liquid into jars. Pack loosely, as shrinkage has already taken place. Hot pack yields better color and flavor when water-bath processed.

What is the difference in sweet spreads? Jellies are made by cooking fruit juice with sugar. A good jelly will be clear, free from sediment, pulp or crystals. It will be firm, yet tender when cut. Jams are cooked crushed or chopped fruit with sugar. It will be a thick and spread easily. Preserves are small, whole fruits in a thick, slightly gelled sugar syrup. Fruit will not be mushy or broken up.

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