Ensuring Safe Canned Foods (Part 2 of 2)

Title:
Ensuring Safe Canned Foods (Part 2 of 2)

Yield:
1 Guide

Categories:
Canning,
Information




Ingredients:









 EQUIPMENT AND METHODS NOT RECOMMENDED


 


 Open-kettle canning and the processing of freshly filled jars in


 conventional ovens, microwave ovens, and dishwashers are not recommended,


 because these practices do not prevent all risks of spoilage. Steam canners


 are not recommended because processing times for use with current models


 have not been adequately researched. Because steam canners do not heat


 foods in the same manner as boiling-water canners, their use with


 boiling-water process times may result in spoilage. It is not recommended


 that pressure processes in excess of 15 PSI be applied when using new


 pressure canning equipment. So-called canning powders are useless as


 preservatives and do not replace the need for proper heat processing. Jars


 with wire bails and glass caps make attractive antiques or storage


 containers for dry food ingredients but are not recommended for use in


 canning. One-piece zinc porcelain-lined caps are also no longer


 recommended. Both glass and zinc caps use flat rubber rings for sealing


 jars, but too often fail to seal properly.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini