Now that gardens are producing, food preservation supplies are disappearing off store shelves. Canning lids are few and far between. But remember, do not reuse canning lids! Do not use old, dented, or deformed lids, or lids with gaps or other defects in the sealing gasket. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar. The gasket then forms an airtight seal as the jar cools. Gaskets in unused lids work well for at least 5 years from date of manufacture. The gasket compound in older unused lids may fail to seal on jars.
University of Nebraska Extension is hosting a FREE Food Preservation Virtual Learning Series. Each session will include a short presentation and time for discussion and question/answer on any food preservation related topic. All sessions will be taught online through zoom and pre-registration is required. The session details are below:
August 5, 6:30 p.m: Food Preservation 101
August 19, 6:30 p.m: Boiling Water Canning/Steam Canning/Pressure Canning
September 2, 6:30 p.m: Freezing/Dehydrating
Each Zoom session will be recorded and a link to the recording will be sent to all participants who register. Sessions will be led by Nebraska Extension’s Food Preservation Team.
Canning season is in full swing and we must remember to only use SAFE and trusted preservation techniques and recipes. It is critical to use scientifically tested recipes when canningand while some electric multi-cookers have a “canning” button, no research is available to back up this function. Use these appliances for cooking only! Find safe and trusted recipes here: https://www.rrc.k-state.edu/preservation/index.html or call any Post Rock District office and we would be happy to help!
Tomatoes may have that tasty zing that makes them tart and tasty. But in reality, they are not as acidic as they seem, especially when canning tomatoes.
Tomatoes have a pH value around 4.6 which makes them unsafe to can by themselves, with many varieties above 4.6. All tomatoes must be acidified with either citric acid, bottled lemon juice, or vinegar with 5% acidity in both water bath and pressure canning processing.
Whether you like them sweet, sour, golden or red, cherries are in season! Their short season means you must enjoy them as much as you can now. But wait! They can also be preserved to save them for a later date.
Cherries can be preserved by canning, freezing, dehydrating, or made into canned pie filling, jam, jelly. The uses of fresh cherries are endless in many meals or just a simple snack.
Freezing is easy. Simply wash, remove stems and pits. Dry and spread on a tray in a single layer to freeze. Then place them in freezer containers. Cherries can also be frozen in a syrup or sugar pack.
If making canned pie filling, use sour cherries for that classic pie flavor. Use Clear Jel® starch (cook type) for best results.
Looking for ways to learn about food preservation? Videos can help! There are several resources available to help guide you.
From selecting recipes to storage, the process of preserving food safely is in your hands! Start with reliable, tested recipes and follow them exactly. A lot of science goes into food preservation, so using researched recipes is the best choice. Using untested recipes, methods or outdated equipment can lead to spoiled food or foodborne illness.
Do you pressure can? If so, it’s recommended to have your dial gauge tested annually by the extension office. Please email Ashley Svaty at email@example.com to discuss a process for testing your gauge to ensure a safe canning season!