FOOD SAFETY
Food Preservation Myths
Here you will find some food preservation myths plus a few recipes that you may want to try.
Myth I put the “HOT” or “HOT, COMPLETELY COOKED” food in the jar and the lid seals, without processing it. Since it sealed, it must be safe.
Fact Foods prepared in this manner present a serious health risk – particularly low-acid foods (vegetables and meats). First, you aren’t sterilizing the headspace. Second, the temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Third, microorganisms can enter the food when it is transferred from the kettle to jars and cause spoilage. Fourth, you haven’t forced excess air from the jars, ensuring a good vacuum seal. To minimize the risk of food spoilage, all high-acid foods (pickles, jams and jellies, fruits, salsas and tomatoes) should be processed in a boiling water canner or pressure canner and all low-acid foods in a pressure canner.
Myth Tomatoes are high acid and do not require additional acid to safely can in a boiling water canner.
Fact Modern tomatoes are lower in acid than older varieties. Since the acidity of tomatoes is borderline, you must take some precautions to can them safely. To 58
Cooperative Farming News
assure the safety of tomatoes, they must be acidified, whether processed in a boiling water bath or pressure canner. To acidify tomatoes, add 1 tablespoon of bottled lemon juice or 1/4 teaspoon citric acid per pint of tomatoes, double this amount for quarts.
Myth Old timey recipes are “tested” recipes because they have been used for years, and no one has died yet.
Fact “Grandma’s” canning recipes could be hazardous to your health. Many illnesses (example: stomach viruses) and even deaths in the past may have been due to food poisoning and the family may have never realized it. Food poisoning can affect the very young, the very old and those with weakened immune systems differently than strong, healthy individuals. Now that we have research-based recipes for most foods, it is wise to use those recipes to assure the food you home can is safe. Tested recipes should be from companies and organizations that use research to assure their safety. These include USDA, any State Cooperative Extension Service literature, “So Easy To Preserve (Fifth Edition)”. “Putting Food By” and the “Ball Blue Book.” Be sure to get the current edition/issue, so they will have the most up-to-date, accurate recommendations. Here are some home canning recipes to try and enjoy now and later!!!
