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Food and nutrition

Boiling water bath canning

Can you make pear jam without the boiling water bath?

Pear jam must be processed by using a boiling water bath canner. Processing fruit jams this way prevent the growth of yeasts, molds and most bacteria.

Sarah Janicek
Nutritional Sciences Extension Associate

Canning in oven

My mother cans tomatoes in the oven at 225 degrees Fahrenheit for an hour and 35 minutes. She has not had a problems with this method, but is it safe?

Canning in the oven is considered to be an unsafe method. The National Center for Home Food Preservation addresses this issue with this explanation:

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.

Sarah Janicek
Nutritional Sciences Extension Associate

Baking soda and baking powder

In MP564, In a Pinch: Ingredient Substitution it says baking soda and other ingredients can be used as a substitute for baking powder. What's the difference between baking soda and baking powder?

That substitution list explains how to make baking powder if you do not have it. Baking soda is 100 percent pure sodium bicarbonate. Baking powder is a mixture of baking soda and various acidic ingredients. Both baking soda and baking powder are used in baking to help dough rise. Baking soda will react in combination with acidic ingredients in a like cream of tartar or lemon juice to release the carbon dioxide that causes dough to rise. Baking powder, which already contains the acidic ingredients to make the carbon dioxide producing reaction, is used in recipes without other acidic ingredients.

Sarah Janicek
Nutritional Sciences Extension Associate

Preparing beets

How can I prepare garden-raised beets?

There are many ways to preserve your garden delights. Here are some guide that might help you preserve and prepare your beets

Sarah Janicek
Nutritional Sciences Extension Associate

Dehydrated foods in high humidity

How do I keep my dehydrated foods from absorbing moisture from the air during periods of high humidity. I generally use glass jars with canning lids; however, I still get some moisture over several months?

Cooked foods can be refrigerated for up to three days. After this time period they should be thrown out. Cooked food can be frozen, which would increase the self life of the food.

Sarah Janicek
Nutritional Sciences Extension Associate

More food and nutrition questions and answers

Updated 5/19/08