Directions for filling canning jars are included in the canning recipes recommended by USDA and Clemson. Following these directions carefully is critical. The safety of a specific process has been determined for the specific food, the specific procedures for food preparation and the specific directions for filling jars provided in the recipe. Canning directions for whole kernel corn, lima beans,...
Half-gallon canning jars are available from at least one canning jar manufacturer. That manufacturer indicates that half-gallon jars should only be used for highly acidic foods in a boiling water canner. Their recommended choices are grape juice and apple juice. The USDA, Clemson Extension and the University of Georgia’s National Center for Home Food Preservation recommend process times only for...
We have previously mentioned issues with canning on smooth top ranges. Clemson Extension makes no recommendations about pressure canning on smooth top ranges. We do recommend that consumers with smooth-top ranges contact their range manufacturer before pressure canning. Some manufacturers (e.g., American) recommend that their pressure canners not be used on smooth top ranges. Boiling water...
Where Do You Find Safe, Reliable Canning Recipes? Recipes in the following sources have been carefully tested in university laboratories. Recipes prepared as described and processed as recommended produce food that is safe and of highest possible quality. Recipes and recommendations for making high quality soft spreads (jams, jellies) and for pickling, freezing and drying are included as well....
Start with your pressure canner. Three manufacturers, Presto, Mirro, and All-American, make pressure canners in the USA. If your canner is made by another manufacturer, have it checked by your County Extension agent and ask for the agent’s recommendation as to whether it is safe to use. A pressure canner must be able to hold at least four, upright, closed quart jars; most hold seven or more...
South Carolina-grown peaches provide vitamins A and C, are a good source of fiber, and are low in calories—35 calories per 2½” peach. There are many ways to preserve the goodness of peaches...
It is time to can green beans, which must be pressure canned for safety. So you may be ask why a pressure cooker or a pressure saucepot cannot be used as a pressure canner. To be classified as a...
What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water...
Clemson Extension does not make recommendations for pressure canning on smooth top ranges. We do recommend that consumers with smooth-top ranges contact their range manufacturer for recommendations...
The Question: People have been canning for a long time, and it appears that not too many people died from it. Why can’t the old-time recipes be used? If the recipes were passed down from...
Remember that vegetables, meat, fish, and poultry (low-acid foods) should be pressure canned for safety. Fermented vegetables and fruits (acid foods) can be canned in a boiling water bath. Note:...
Although botulism is most often associated with improperly home canned foods, improperly stored commercial or home-preserved products have the potential for causing botulism. Botulism is caused by a...
