Remember the old stories about folks getting sick from eating someone’s canned green beans? I found out that was E.Coli! Nothing to mess around with. When you have a pile of rhubarb, tomatoes, or other fruits and vegetables take care to preserve them correctly so you don’t endanger yourself or others and so that you don’t waste your harvest.
The following tips are from a lovely article by B. Ingram written in 2011. The article is from the UW Extension which is a great resource for articles on all kinds of topics to enhance your summer and your garden. Here’s a link to the article if you’d like to view it, http://outagamie.uwex.edu/files/2011/06/Tips-for-a-Successful-Home-Canning-Season2.pdf, but here’s a summary.
First, start with a well tested recipe and there are plenty of resources to find these. You can visit The National Center for Home Food Preservation at http://nchfp.uga.edu/ or in Wisconsin the resource http://www.foodsafety.wisc.edu/.
Use recipes that are up to date and equipment that is in good working order.
If you are using a pressure canner there are resources for having them tested every year which is recommended by the Extension.
Make sure your jars and screw rings are in good shape and sterilize them before use. Discard any jars that are chipped and toss any rings with rust. Purchase new lids every year, don’t ever try to re-use the lids!
And the final tip from the article discourages using our creativity when it comes to canning! I guess we can save the creativity for the garden where it doesn’t have such a direct effect on our food safety.
Thanks to Mary for bringing the article to our attention!
Posted by Rachel