Workshop Yields New Recommendations

Elizabeth Andress, Ph.D., who is both Professor of Foods and Nutrition and Extension Food Safety Specialist for the University of Georgia, and Director of the National Center for Home Food Preservation, recently led a workshop for University of Missouri Extension regional faculty.

Dr. Andress conducts research to provide the most up-to-date information on preserving foods safely at home. The following are some highlights of this research and the information presented during our three-day training.

• Two new recommendations related to canning. These directions need to be added to canning procedures for all products.

               *  When using a boiling water canner: “After jars have been processed
                   in boiling water for the recommended time, turn off the heat and
                   remove the canner lid. Wait 5 minutes before removing jars from the
                   boiling water bath canner.”

               *  When using a pressure canner: “After the canner is completely
                   depressurized, remove the weight from the vent port or open the
                    petcock. Wait 10 minutes; then unfasten the lid and remove it
                    carefully.”

Previous recommendations instructed to remove jars from canner immediately after processing time was complete. The new waiting time recommendations have been added to improve lid performance and reduce sealing failures. Be assured that any products canned in the past without this waiting time are safe as long as proper methods and processing times were followed.

• Research on the use of the sweetener, Splenda will be released soon. If you want to try using this sweetener in the meantime, divide the amount of sugar in canning or freezing recipes by half and use that amount of Splenda.

Try small quantities first to be sure the flavor and quality are acceptable. This recommendation applies to processing fruits and sweet spreads. When making jams and jellies, use a sugar-free or reduced-sugar recipe and pectin especially formulated for making sugar-free products.

• A new edition of the classic home food preservation resource, So Easy To Preserve, will be coming out this fall, as will a new web site—
  www.soeasytopreserve.com. The new edition will have the updated canning information noted above, plus new products and recipes to try.

A So Easy to Preserve video series will also be available on DVD soon. This new series replaces one developed a number of years ago.

• Also coming later in the year is a home freezing guide similar to USDA’s Home Canning Guide. We will alert Quality for Keeps readers when all of these resources become available.

• The National Center for Home Food Preservation has an excellent website that you’ll want to bookmark for future reference. It is - www.uga.edu/nchfp/ or, just type in www.homefoodpreservation.com and that will take you there too.

This great site is loaded with information for the home food preserver—short videos, tutorials, publications, FAQs, seasonal features, and so much more. You can search for answers to your questions or find safe methods for the products you want to make.

Other September  2005 Articles:
Canning Lemon Curd
Parsnips, Rutabagas, Turnips - Oh My!