Storing Canning Equipment and Supplies

Marlene Geiger

As fall approaches, the “canning season” window comes to a close for many. While canning can go on all year long, the majority of canning takes place from late spring to early fall when produce is most plentiful in the home garden or orchard or available at farmer’s markets. When the season comes to an end, it is time to store equipment, accessories, and perhaps left over ingredients. Those who can (canners or preppers) know the importance of having quality equipment in working order. Maintaining and properly storing canners and equipment during the off season insures that the equipment will be ready to go for the next canning season.

Three canners, left to right, pressure, atmospheric steam, water bath
Photo source: M Geiger

Canners – Pressure, Water Bath, and Atmospheric Steam
The canner is the large pot used for preserving food in jars and is an essential piece of equipment for any home canning enthusiast. To ensure that preserved food is safe, it is important to use the right canner for the food being processed–water bath or atmospheric steam canner for high acid foods; pressure canner for low acid foods (vegetables, meat, and poultry). Because different canners are needed, it may be necessary to maintain and store two or more canners. Each may require slightly different attention.

Pressure Canners. Follow these steps to prepare for storage:

  • Check and clean the vent pipe. Use a string or pipe cleaner to draw through the pipe to remove debris.
  • Check the safety valve/plug (overpressure or pressure plug)—the small dime-size rubber plug on the top of the lid. Make sure that it is free of debris and is soft and pliable. If necessary, remove and wash it.
  • Remove the sealing ring or gasket. (All-American Canners will not have one.) Wash, if necessary, and dry thoroughly. Note the condition of the ring. If it is hard, brittle, cracked, deformed, pitted or showing wear of any kind, it should be replaced; purchase a new one and have it ready. Under normal conditions, gaskets should be replaced every two to three years. The pressure plug should be replaced at the same time; the two pieces usually are conveniently packaged together.
  • Metal to metal seals (All American and like): sealing edges of lid and body should be smooth and free of grease. Clean as necessary.
  • Dial gauge should be checked annually at the start of the canning season. Weighted gauges do not go out of calibration. Make sure the weights are clean and carefully stored with the canner; they are expensive to replace.
  • Wash, rinse, and dry the canner body. A scrub brush may be used to thoroughly clean the inside of residue. Remove mineral deposits on the inside of the pot if necessary using cream of tartar. Fill the canner with water to above the darkened area. Add 1 tablespoon of cream of tartar to each quart of water. Bring the water to a boil and boil covered until the deposits disappear. Stubborn deposits may require additional cream of tartar. Wash, rinse, and dry the canner.

Water Bath and Atmospheric Steam Canners. Most water bath canners are aluminum or graniteware but can also be stainless steel. Atmospheric steam canners are available in stainless steal or aluminum options. In most cases, any of these canners require only a thorough washing with soap and water. Be sure to clean the basket or rack, too. If mineral deposits are present, the same cleaning procedure used for pressure canners can be used for graniteware or aluminum. Should stainless steel canners have hard water or calcium deposits, deposits can be removed using white, distilled vinegar. Cover the deposits with distilled vinegar. Bring to a boil, turn off the heat and let the hot solution dissolve the deposits. Once clean, drain the vinegar, rinse and dry.

All canners should be stored in a clean, dry location void of excess moisture to prevent rusting. Crumpled clean paper towels may be placed inside the canner to absorb moisture and odors. Lids should be placed upside down on the canner pot for ventilation; do not seal the lid.

Canning Accessories. Jars, lids, bands, funnel, jar lifters, food mills, strainers, bubble remover, etc., should be checked and thoroughly cleaned before storage. Anything showing signs of wear or disfunction should be discarded and replaced. Like canners, these accessories should be stored in a clean, dry area to prevent rusting. Clear storage boxes are excellent for this purpose as they provide protection and it is easy to see what is inside.

Leftover Ingredients. Clear Jel, pectin, citric acid, calcium chloride, canning salt, vinegars and other ingredients commonly used in food preservation can all be stored in the pantry. Pectin does have a limited shelf life; pectin used past the date on the package may not gel or work as it should. This is true for both liquid and dry pectin.

By taking these simple precautions, you can keep your canner(s) and canning accessories in good condition for many years of use.

For more information, visit the National Center for Home Food Preservation, nchfp.uga.edu/blog/putting-up-what-you-put-up-with.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Test Well Water Annually for Safe Drinking Water

Marlene Geiger 3 Comments

One in seven Americans get their drinking water from private wells. While federal and state governments set legal limits for contaminants in public water systems, those laws don’t cover private wells. Rather, private well owners are responsible for the safety of their water. No federal or state requirements exist for well owners to test their water. However, private wells must be tested for possible harmful contaminants.

water from faucet filling glass

At a minimum, the Iowa Department of Natural Resources (DNR) recommends bacteria and nitrate testing be performed at least once per year. Nitrates pose a threat to infants and pregnant or nursing mothers, while the presence of bacteria indicates a pathway for disease-causing bacteria to enter the well. You may also want to have your well water tested if you notice any changes in color, taste, odor, hardness, corrosion, sediment, etc. Water can also be tested for naturally occurring contaminants like arsenic, fluoride, and radium. The Minnesota Department of Health recommends testing for coliform bacteria, nitrate, arsenic, lead, and manganese on a scheduled basis.

Iowa’s Private Well Grants Program (PWG) provides free water testing annually to all private well owners and users for the analysis of bacteria/coliform, E.coli/fecal coliform, and nitrates. Testing for arsenic, manganese, and PFAs is also available with this program but not on an annual basis. In addition to private well testing, the PWG program offers funding grants for private well related remedial services. Contact the County Health Department in your county or refer to the list of County Environmental Health Sanitarians supplied by the Iowa DNR. For more information on the program, see Private Well Testing. Minnesota also has help for private well owners through grants or loans. The grant programs may also assist with the cost of filling abandoned wells. Old wells pose a safety hazard and a hazard to groundwater contamination. Most state laws require old abandoned wells to be properly filled to eliminate any hazards.

Iowa residents can get more information from the Iowa DNR to learn how to sample and test well water. Minnesota residents can get more information from the Minnesota Department of Health. The Environmental Protection Agency (EPA) has an all-states listing of contacts for certified laboratories for water testing.

You don’t know what’s in your water until you test. Get it on your calendar for testing annually or more often, if needed. In the meantime, be aware of potential sources of contamination near your well–livestock, septic tanks, fuel or chemical spills, or anything unusual about your well or the water from it.

Sources:

Updated 9/2024, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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3 Comments on Test Well Water Annually for Safe Drinking Water

FIGHT BAC! – Foodborne Pathogen Growth Conditions

Marlene Geiger

Despite 30 years of food safety education from farm to table and having one of the safest food supplies in the world, the federal government estimates that around 48 million cases of foodborne illness occur annually, which is about 1 in 6 Americans each year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually.

A foodborne illness is any illness resulting from the consumption of food contaminated with pathogenic microorganisms. Pathogens, known as BAC (bacteria), do not change the food so we often do not know they are present. BAC loves to invade food products and kitchen surfaces and utensils. Following four simple food safety steps—clean, separate, cook, and chill—before, during, and after food preparation can reduce the risk of becoming sick from microorganisms such as bacteria, yeast, and mold. Pathogens of most common concern include Salmonella, Campylobacter, E. coli, Clostridium botulinum, Listeria, and yeasts and molds.  A previous blog discussed these pathogens.

Pathogenic growth and survival depend on conditions related to the pathogen and environment. Environmental factors that influence the growth of pathogens include pH levels, water activity, oxygen levels, time and temperature. Foodborne bacteria grow best in warm, moist, protein-rich environments that are slightly acidic or have a neutral pH.  Yeasts and molds, also pathogens, do not require the same factors for growth as bacteria as both live on surfaces for different amounts of time. To learn more about how quickly bacteria can grow, check out this short video. Pathogens require a food source to grow, multiply and survive. Proteins and carbohydrates are a good food source because they contain nutrients needed for cellular growth.

pH or Acidity. pH is a measure of how acidic or alkaline (basic) a substance is. The scale ranges from 0-14 with a pH of 7 as neutral (distilled water). A pH of less than 7 is acidic and a pH greater than 7 is basic or alkaline. Acidic or acidified foods having a pH of 4.6 or less are considered high acid foods; foods with a pH greater than 4.6 are low acid. The pH value of common foods and ingredients can be found in this chart. Microorganisms are sensitive to pH and have specific pH ranges that allow them to grow, multiply and survive. A food’s pH level determines which microorganisms can grow in it. 

Table showing pH levels

Foods with a low (acidic) pH make it harder for microorganisms to survive and grow. pH also impacts the quality (flavor, texture, shelf life, and appearance) of foods and is especially important in canned foods. The acidity of a product itself is both a means of preservation and a way of keeping food safe for consumption.

Moisture or Water Activity (aw).  Water is present in all food as either 1) free or available water or 2) water that is bound to the proteins, salt or carbohydrates in a food product. Bound water is not available for microbial growth. Water activity is the measure of the free or available water in a food product that can support microbial growth and affect the quality and safety of food. Water activity differs from moisture content.  Moisture content is a measure of the total amount of water in a food but does not capture how unbound water behaves in the food. Water activity is synonymous with relative humidity. The FDA has established that a water activity value greater than 0.85 on a scale of 0 (bone dry) – 1.0 (pure water) indicates a high-risk food product capable of facilitating the growth of microorganisms in the product. Most foods have a water activity of .95 or more which is sufficient moisture to support the growth of bacteria, yeasts, and mold. In most cases, food items with a water activity of .85 or more require refrigeration while products below .85 are considered shelf stable. Water activity is controlled by binding up the water with ingredients such as salt or sugar, reducing or evaporating water by “cooking down”, dehydrating or freezing.

Oxygen levels. Oxygen can significantly affect food quality and safety through oxidation processes or support of microbial growth. Oxygen causes food enzymes to speed up chemical reactions resulting in browning or off coloring and rancidity or foul odors and taste. Enzymatic activity can also cause spoilage. Microorganisms are oxygen level specific; some require oxygen (aerobic) while others require little or no oxygen (anaerobic) to grow resulting in spoilage or poisoning. Still others, known as facultative anaerobic bacteria, can grow with or without oxygen by switching metabolic processes. So it is important to know that while microorganisms may be oxygen specific, they can adapt to their environments and therefore to minimize the risk of contamination. The Clostridium botulinum survives and produces toxins in anaerobic environments, a major consideration in canning and vacuum packaging of food.

Time and Temperature. Time and temperature are closely related in controlling the growth of microorganisms. Most microorganisms multiply rapidly between 40⁰F and 140⁰F (Danger Zone). Bacteria can double in numbers every 15 to 20 minutes in the danger zone. Foods that are capable of supporting the rapid growth of pathogenic microorganisms and require either temperature or time control for food safety (TCS foods) must be kept out of the danger zone. Thus:
– Keep COLD FOODS COLD at or below 40⁰F.
– Keep HOT FOODS HOT at or above 140⁰F.
– Limit time in the danger zone to two hours or one hour if the temperature is above 90⁰F.
– Reheat food to a minimum internal temperature of 165⁰F.
– Cook raw meat and poultry to a safe minimum internal temperature.

A food thermometer should always be used to verify temperatures.

Food products are host to pathogens. Environmental conditions affect the growth and survival of pathogens. Food prepared in any setting is subject to microorganism contamination. Practicing good sanitation and proper food safety techniques before, during, and after food preparation is the only way to prevent microorganism contamination and reduce the chances of contracting a foodborne illness.

Sources:
Appendix E. Water Activity Values of Select Food Ingredients and Products. Water Activity in Foods: Fundamentals and Applications. Second Edition. Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
Water Activity’s Role in Food Safety and Quality. Food Safety Magazine 
Understanding pH and its Importance in Food Safety UGA. UGA Cooperative Extension
BAM Chapter 18: Yeasts, Molds, and Mycotoxins. (FDA) US Food and Drug Administration
The Importance of pH in Commercial Canning Operations. OSU Extension 
The Importance of pH in Food Preservation. Oklahoma Gardening
The Importance of Food pH. Terra Food Tech
Water Content and Water Activity: Two Factors that Affect Food Safety. Manitoba 
Water Activity (aw) in Foods. Food and Drug Administration (FDA), US Food and Drug Administration 
How Do You Know If Your Food Is Safe to Sell? Factors that Affect the Bacterial Growth on Foods: FAT TOM. Virginia Tech, Virginia Cooperative Extension 
Understanding the Water Activity of Your Food. Virginia Tech, Virginia Cooperative Extension

Blog written in collaboration with Jennie Savits, AnswerLine Specialist. 

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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FIGHT BAC! – Foodborne Pathogens

Marlene Geiger

September is National Food Safety Education Month. Created in 1994 by the National Restaurant Association, it is a time to raise awareness about the importance of food safety education and to reinforce proper food safety practices and procedures. 

Despite 30 years of food safety education from farm to table and having one of the safest food supplies in the world, the federal government estimates that around 48 million cases of foodborne illness occur annually, which is about 1 in 6 Americans each year. These illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths annually.

A foodborne illness is any illness resulting from the consumption of food or beverage contaminated with pathogenic microorganisms. Pathogens, known as BAC (bacteria), do not change the food so we often do not know they are present. BAC loves to invade food products and kitchen surfaces and utensils. Following four simple food safety steps—clean, separate, cook, and chill—before, during, and after food preparation can reduce the risk of becoming sick from microorganisms such as bacteria, yeast, and mold. Pathogens of most common concern include Salmonella, Campylobacter, E. coli, Clostridium botulinum, Listeria, and yeasts and molds.

Salmonella. Salmonella bacteria are the most frequently reported cause of foodborne illness. Salmonella are one-celled organisms too small to be seen without a microscope. Salmonella does not usually affect the taste, smell, or appearance of food. The bacteria live in the intestinal tracts of infected animals and humans. Any raw food of animal origin, such as meat, poultry, milk and dairy products, eggs, seafood, and some fruits and vegetables may carry Salmonella bacteria. Salmonella can survive if the product is not cooked to a safe minimum internal temperature, as measured with a food thermometer. Salmonellosis is the infection caused by the bacteria Salmonella. Read more about Salmonella.

Campylobacter. Campylobacter bacteria are the second most frequently reported cause of foodborne diarrheal illness in the United States. Campylobacter organisms exist everywhere and are commonly found in the intestinal tracts of pets, poultry, large animals, rodents, wild birds, and some humans. The bacteria pass through the body in the feces and cycle through the environment. Campylobacter is also present in untreated water. Read more about Campylobacter.

E. Coli. Escherichia coli (abbreviated as E. coli) are a large and diverse group of bacteria. Although most strains of E. coli are harmless, others can cause illness. E. coli O157:H7 is a kind of E. coli that can make people sick. E. coli is found in the environment, foods, water, and the intestines of people and animals.  Harmless E. coli help digest food, produce vitamins, and protect us from harmful germs. Read more about E. coli.

Clostridium botulinum. Clostridium botulinum (also called C. botulinum) are anaerobic bacteria meaning they live and grow in low oxygen conditions. The spores are everywhere and are generally harmless; the danger occurs when the spores begin to grow into active bacteria and produce toxic neurotoxins responsible for botulism, a life-threatening illness affecting the central nervous system. C. botulinum cannot grow below a 4.6 pH and is killed at 240°F. Botulism has long been linked to improperly home-canned foods but has also been found in unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish. Read more about clostridum botulinum.

Clostridium perfringerns. One of the most common foodborne illness, C. perfringens is the source of about 1 million cases in the U.S. each year. Common symptoms are diarrhea and stomach cramps within 6-24 hours of eating contaminated food. Most often foods cooked in large batches and held at unsafe temperatures, temperatures between 40°F—140°F, are the source of outbreaks. These temperatures are ideal for pathogen growth and multiplication. Common food sources include soup, stews, gravies, meat, poultry, casseroles and other large amounts of food. Outbreaks occur mostly in November and December with many of them linked to popular holiday foods, such as turkey and roast beef.

Listeria Monocytogenes. More commonly known as Listeria, this bacteria, unlike other foodborne illness causing bacteria, thrives in cool, damp environments. When food comes into contact with surfaces that are contaminated with Listeria, the bacteria grows rapidly on the food despite aggressive cleaning and sanitizing. Listeria can contaminate hot dogs, cold cuts, and dry sausages. Listeria may also be found in unpasteurized (raw) milk, soft cheeses, smoked seafood, and meat or seafood salads. Listeria can also be present in soil and contaminate raw vegetables and fruits. Listeriosis is the illness caused by Listeria. Read more about Listeria. 

Other foodborne bacteria of concern include Norovirus, Staphylococcus, Shigella, Toxoplasma gondi, and Vibriovulnificus. Read more about those bacteria.

Yeast and Molds. Yeast and molds (microscopic fungi) live on plant or animal matter. Unlike bacteria that are one-celled, these species are made of many cells and may be seen with the naked eye. Molds have thin, thread-like branches and roots which may grow deep into food. Yeasts and molds cause allergic reactions, respiratory problems, and in the right conditions, can produce “mycotoxins,” poisonous substances, that can cause serious sickness. Mycotoxins are stable compounds that are not destroyed during food processing or by home cooking. Both yeasts and molds can grow at a variety of temperatures, oxygen and moisture ranges, and pH environments. Read more about yeast and molds.

Pathogenic growth and survival depend on parameters related to the pathogen and environment. Environmental factors that influence the growth of pathogens include pH levels, water activity, oxygen levels, time and temperature. These factors are discussed in a follow-up blog.

Fight BAC! Practice good sanitation and proper food safety techniques before, during, and after food preparation to prevent microorganism contamination and reduce the chances of contracting a foodborne illness.

Sources:

Blog written in collaboration with Jennie Savits, AnswerLine Specialist

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Canning Mistakes: “But My Jars Sealed”

Marlene Geiger 69 Comments

The AnswerLine Team receives many phone calls and emails regarding canning mistakes—incorrect processing time, canner wasn’t vented, wrong size jars used, forgot to add acid to tomatoes, incorrect headspace, hot water canner used for low-acid foods, elevation not considered–just to name a few. Mistakes happen but the biggest mistake of all is the assumption, “BUT MY JARS SEALED!”

Sealed jar of pickle relish

A SEALED JAR DOES NOT EQUAL A SAFE PRODUCT if a canning mistake has occurred, a recipe has been altered, or if an untested recipe was used. In the canning process, jars of food are heated to destroy pathogens, expel air, and create a vacuum seal. While this process provides shelf stability, it is also the perfect environment for food borne bacteria, especially Clostridum botulinum, to germinate and produce toxins when a tested canning procedure is not followed. In that ‘sealed jar,’ conditions favorable to producing the “perfect bacterial storm” exist: MOISTURE; DANGER ZONE TEMPERATURES that allow for bacterial growth (40⁰F – 120⁰F); ABSENCE OF OXYGEN (anaerobic) resulting from the air being driven out during processing; and possibly a LOW ACID food. Foods high in acid, like most fruits, or foods to which acid was added, such as vinegar to pickles, are less susceptible to bacterial growth.

IF YOU MAKE A MISTAKE, ACT QUICKLY.

Canning mistakes (process deviated from the recipe instructions, incorrect processing time, canner water incorrect for pack) can only be rectified or re-canned in the first 2 hours*. Within that window, they can be reprocessed, frozen, or refrigerated for quick use. After 2 hours, the food needs to be disposed of as it is no longer safe. 

Safely processed (recipe followed without deviation) home canned food can be re-canned within 24 hours if a jar does not seal.

Reprocessing means following the same processing that would have been done if starting with fresh food—remove the lid, empty and wash jars (check the jar rim for tiny nicks), change jar if necessary, reheat, re-fill jars, use new flat lids, and process with correct time and weight (pressure canning). Most foods do not tolerate reprocessing very well. Quality is diminished as they usually end up soft and mushy. Soft foods, such as applesauce, handle reprocessing better than foods with structure.

When reprocessing isn’t a good option, freezing is. Remove the contents from the jar and put into freezer containers or bags, label and freeze. Leaving food in the original canning jars is not recommended unless some of the contents are removed to allow for freezing expansion.

One may also put the jars into the refrigerator and use the contents within 3 days. This is a good option with small batch canning, but may not be so when 7 quart jars are in question.

Home canning is about following the science to make a SAFE product by preventing foodborne illness.  One can never assume the contents of a sealed jar are safe if there has been any alteration to the recipe or procedure, whether intentional or by mistake.

*National Center for Home Food Preservation

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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It’s Salsa Time!

Marlene Geiger 7 Comments

Tomatoes – peppers – onions – spices! GO! It’s time to make salsa! 

jars of home canned salsa

Salsa is a great candidate for fresh, frozen, or canned preparations. Any combination of ingredients may be used for fresh or frozen salsa without concern for foodborne illness. Canned salsas, on the other hand, must be made with care to prevent botulism poisoning. Most salsa recipes are a mixture of low-acid foods like onions and peppers and acid foods like tomatoes or fruit. Salsa can only be safely canned in a boiling water bath IF the recipe meets the acidity levels needed to prevent the growth of botulism bacteria.

The following caution about using original salsa recipes is emphasized in the Pacific Northwestern Extension publication, Salsa Recipes for Canning: Because salsas are a mixture of acid and low-acid ingredients, they are an example of an acidified food appropriate for boiling water canning if–and only if–the level of acidity is adequate to prevent the production of the botulism toxin. If the mixture has less acidity, it needs to be treated as a low-acid food, which requires additional laboratory testing to develop the processing recommendations for the elimination of botulism risk. To avoid this serious foodborne illness, follow the directions carefully of tested recipes. Never can salsas that do not follow a tested recipe.

The best way to ensure a safe home-canned salsa is to carefully follow a tested recipe. Below are a few sources for finding a safe canning recipe that suits your taste. A popular recipe is Choice Salsa from the National Center for Home Food Preservation, featuring more flavor from peppers and onions. Links to other recipe sources include:

Corn and black beans are ingredients used in some commercially prepared salsas; currently, there are no research-based recipes for home canned salsas using these ingredients. Add these ingredients and others at the time of use. Tomato-Based Salsas by the University of Minnesota Extension has additional excellent tips for making salsa safely.

While it is important to follow a research-tested recipe, some substitutions or changes can safely be made to tested salsa recipes. Safe substitutions or changes include:

  • Change tomato variety or color. Any color or variety of tomato can be used. Paste tomatoes such as Roma have firmer flesh and produce thicker salsa than slicing tomatoes. Seeds or juice should not be removed unless the recipe specifies such action. Tomato quantity should not change.
  • Substitute sweet peppers for hot peppers, and vice versa, measure for measure when preparing home-canned salsa using a tested recipe. The same is true for onions, as red, white, and yellow onions are interchangeable, measure for measure.
  • Reduce or eliminate the sugar or salt in any tested salsa recipe.
  • Reduce the amount of low-acid ingredients such as onion, celery, or green peppers in a tested salsa recipe. Do not substitute corn, black beans, or any other low-acid ingredients for an ingredient being reduced.
  • Substitute tomatillos for tomatoes as long as the total amount remains the same.
  • Change types and amounts of dried spices and herbs, but do not add extra fresh herbs to recipes.
  • Replace 5% acidity vinegar with bottled lemon or lime juice but not vice versa.

For safety, you may not:

  • Add ingredients such as corn or black beans to any salsa recipe, or substitute corn or black beans for other ingredients such as peppers or onions.
  • Reduce the type or amount of acid, such as lemon or lime juice, or vinegar, in a tested recipe. If it tastes too tart, add a bit of sugar.
  • Increase the amount of fresh herbs or garlic in a tested salsa recipe. Fresh herbs may be added to the salsa just before serving.
  • Do not thicken salsa with any thickening agent. If salsa from a tested recipe is thinner than you prefer, strain the salsa before serving or using it as an ingredient.

Freezing is the only safe long-term option for preserving untested or original salsa recipes. A salsa that has been frozen may be watery when thawed. The excess juice may be drained off or thickened with a starch or tomato paste just before serving. Frozen salsa containers should be opened upon removal from the freezer to create an aerobic (with oxygen) environment to deter the potential growth of Clostridium botulinum.  Fresh salsas may be kept in the refrigerator for up to 2 weeks. Salsa may only be water-bath canned in pint jars; there are no tested recipes for quarts or for pressure canning.

Additional sources

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Convert a Dial-Gauge Pressure Canner to a Weighted Regulator Canner

Marlene Geiger 2 Comments

Per USDA and pressure canner manufacturers’ guidelines, the dial gauge of a pressure canner must be tested annually to ensure food safety. Despite the issued guidance, consumers are finding it more difficult to find local testing sites at county extension offices and hardware stores.  When it cannot be done locally, sending the gauge to National Presto Industries is an option.  Presto will test dial gauges at no charge provided it is one of the following brands: National (National Pressure Cooker Company), Magic Seal (sold by Montgomery Ward), Maid of Honor (sold by Sears, Roebuck and Company), or Presto®.  To facilitate consumers even more, Presto has introduced another option—convert a dial gauge canner to a weighted regulator canner! 

Presto shared the following information in a recent newsletter:

Dial gauge and pressure regulator found on dial gauge pressure canners. Image Source: Presto Test Kitchen
Image source: Presto Test Kitchen with permission

“Most dial gauge canners can easily be converted to a weighted regulator canner, simply by using Presto part 50332 in place of the one-piece pressure regulator that came with your Presto canner, or with most older models using conversion kit, part #85485 which includes the correct vent pipe. When the 10- minute venting period is completed, place the 50332 weighted regulator, with weights (rings) appropriate for your altitude, on the vent pipe instead of the one-piece pressure regulator that came with your canner. You do not need to watch the dial gauge pressure, just rely on the slow, gentle rocking of this weighted regulator as the indicator that proper pressure is achieved.”

Weighted gauge regulators showing 15-, 10- and 5-pounds of pressure. Image Source: Presto Test Kitchen
Image Source: Presto Test Kitchen with permission

“The weighted regulator pressure canner utilizes a 3-piece adjustable pressure regulator to control and maintain the correct pressure inside the canner throughout the canning process. The weighted regulator has removable weights (rings) that allow the user to adjust for 5, 10, and 15 pounds pressure. Desired pressure is obtained when the regulator begins a gentle rocking motion. For 15 pounds pressure leave both rings on the stem; 10 pounds pressure remove one ring; and 5 pounds pressure remove both rings.”

Converting to a weighted regulator has some distinct advantages:

  • The weighted regulator does not need to be tested for accuracy—ever!
  • The weight will never go out of calibration.
  • Great alternative for regions of the country that do not offer dial gauge testing services.
  • The ability to hear that proper pressure is being maintained without having to watch the dial is desirable for many consumers.

The regulator parts should be ordered from Presto or reputable online sites.  To be sure you are getting Presto replacement parts, look for the Presto authentic packaging and logo. Parts are available directly from Presto: Parts Lookup – Presto® (gopresto.com). If you are purchasing elsewhere, be aware that not all online vendors purchase parts from Presto. There are many knock-off parts available that do not fit properly.

Once conversion is made, you will need to use the pressure and time charts for weighted gauge pressure canners like those found on the National Center for Home Food Preservation website adjusting for altitude.  See the example from NCHFP for Carrots below.

Table 2. Recommended process time for Carrots in a weighted-gauge pressure canner.
 Canner Pressure (PSI) at Elevations of
Style of PackJar SizeProcess Time0 – 1,000 ftAbove 1,000 ft
Hot and RawPints25 min10 lb15 lb
Quarts301015

To see how this conversion works, watch Using a Weighted Presto Regulator on YouTube.  If you are still unsure of what you should see and hear when using a weighted regulator, watch this YouTube video.  For more information, contact Presto Customer Service at 800-877-0441 or contact@gopresto.com.

Source:
Let’s Preserve Together, Issue 2, July 2024.  Presto Test Kitchen.

Iowa State University Extension and Outreach and AnswerLine do not endorse or recommend any products mentioned in this blog. Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Colored Glass Jars for Canning and More

Marlene Geiger 9 Comments

Box of amber colored Ball® canning jars.Mason jars, also known as canning jars, have been used for home food preservation for decades dating back to 1858 when John Landis Mason created and patented a glass jar for home canning. Over the years, various manufacturers have added new designs or color to the standard jar. The unique jars have given consumers the opportunity to use jars in creative ways, for storage and in home décor. However, this has caused confusion when it comes to determining which jars are safe for food preservation.

Colored Jars

The Ball Brothers originally made canning jars in amber or aqua giving way to clear glass to expedite mass production. Over the years, notably Ball®, has reintroduced those colors and others to their line of products giving consumers a variety of colored jars to choose from – blue, green, purple, rose, aqua, and amber. The colors are derived from various minerals added to the glassmaking process to permanently color the glass. All are safe for home food preservation; however, the colored glass does distort the appearance of the food in the jar.

While pretty to look at, colored glass jars also add some additional protection to the food inside by preventing light from passing through to the contents. Clear glass permits all types of light to pass through whereas blue glass reflects blue light, red glass reflects red light, and so on. While they block one color of light, they let other light in. Amber glass, however, provides additional protection to preserved or stored food by blocking UV rays, allowing contents to be shelf stable for a longer time. UV rays have the potential to change contents in glass by photo-oxidation. Amber also offers superior blue light protection which affects food color. By blocking harmful food-damaging UV rays and light, amber makes it possible to store foods in lighter areas or even the counter top without loss of flavor, color, or nutrients. Foods such as baking ingredients, oils, herbs, spices, coffee, tea, or any food item that loses quality due to UV rays can be safely stored in amber jars. And given the natural qualities of glass, no harmful chemicals leach into the products stored in the jars as can be the case with plastic containers.

Other manufacturers have also given consumers colored glass. The difference may be that the color is stained or glazed onto a clear-glass jar. These jars are great for crafting, but are not suitable for canning. Look for a warning label on the packaging or jar: “not for canning”. Further, jars colored by staining or glazing may not be safe for food storage due to the coloring process used. They also may offer no UV or light protection. If a jar is not labeled for canning, food preservation, or food use, avoid using it.

Size and Style

Standard canning jars are available as regular-mouthed (2.75 inches) or wide-mouthed (3.38 inches) and  in 4-, 8-, 16-, 32-, and 64-oz sizes. Tested recipes generally recommend the use of 4- and 8-oz jars for fruit spreads. Sixteen- and 32-oz jars are the recommended sizes for many canned foods. Sixty-four-oz or half-gallon jars are only recommended for highly-acidic juices, such as apple and grape, processed in a hot water canner. There are no other recommendations for half-gallon jars as testing has shown that there is inadequate heat penetration to the center of the jars. One-gallon jars are not recommended for food preservation at all.

Manufacturers have offered various styles of the standard sizes. Style is a personal preference. As with colored glass, the jar should be labeled safe for canning. When used with proper canning lids and bands, most of the stylized jars are safe for canning in hot water bath or pressure canners. Per Penn State Extension, tulip-shaped jars are not recommended because the wider part of the jar will not heat at the same rate as the more narrow part.

For additional information on canning jars, visit Canning Jars and Lids–An Update.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Go ‘Bananas’ for Summer Treats

Marlene Geiger

July is National Ice Cream month and has its own day, the 3rd Sunday in July! Ice cream as we know it is made from dairy products, sweeteners, gelatin, flavorings, fruits and other ingredients. America loves ice cream. In fact, the average American consumes nearly 22 pounds of this delectable dessert per year.

But look out ice cream, there’s a new ‘one ingredient ice cream’ in town and it’s taking the internet and media by storm! It’s low in fat, cholesterol, and sodium, and is a great source of dietary fiber, potassium, and manganese. Further, it’s perfect for those looking for a guilt-free, dairy-free, gluten-free, nut-free, soy-free, egg-free, vegan or paleo treat with no added sugar. What is it?

If you guessed BANANAS, you are right! Thanks to a banana’s high pectin content and a bit of kitchen wizardry, bananas make a wonderful soft-serve treat. And because it’s a simple, make-it-yourself treat, you can personalize it with the addition of other fruits, nut butters, chocolate chips, nuts, cocoa, spices, or any other add-in desired. Or, bananas can be the only ingredient.

Ripe bananas

Besides bananas (and any other fruit or add-in desired), you will need a high-powered processor to pulverize the fruit. There are designated frozen dessert soft-serve processors on the market which work very well such as the Yonanas and others. However, a blender or food processor will work equally as well as long as it is powerful enough to pulverize frozen bananas.

So how do you make this magical treat? It starts with the bananas. Always use bananas that are ‘cheetah spotted’ or over ripe. These bananas are the sweetest and have developed their pectin potential. 

Slicing bananas

Peel the bananas and cut into ¼-inch coins if using a food processor or blender; if a designated dessert processor is used, follow the manufacturer’s directions.

Place the banana pieces in an airtight freezer bag and freeze for at least 2 hours before using; 24 hours is best. Do the same with other fruits you intend to use with your bananas. Remove bananas and other fruit from the freezer and let thaw for 10-15 minutes before making your treat.

Bananas and strawberries in blend.

One large banana will make two servings especially if additional fruit is used. The ratio of banana to other fruit is about one banana to 3/8 cup fruit. You can make a bigger batch as long as the food processor or blender is big enough and powerful enough. If using a designated dessert processor, follow the manufacturers’ directions for preparing your soft-serve treat by feeding the fruit through the tube into the pulverizing part of the machine.

If using a blender or food processor, follow these instructions: place the frozen banana pieces (and other frozen fruit , if using) in the blender or food processor and pulse. At first the banana pieces will look crumbled, then mushy and gooey something like oatmeal, and suddenly they will magically become smooth and creamy. You will have to stop occasionally and scrape down the sides and help move the fruit into the blades. After the magic happens, continue to blend for a few more seconds to add a little air and blend in any fruit, nut butters, cocoa, flavorings or spices desired. 

Two bowls of strawberry banana ice cream or frozen dessert.

The banana soft-serve is now ready to eat. Stir in any additional whole or chopped add-ins or top off as desired. OR, put it in an airtight container and freeze until solid or for later use.

Recipe ideas are endless. To get started, check out Banana “Ice Cream”, Banana Ice Cream Surprise or Chocolate Banana Ice Cream.   Or watch the Spend Smart. Eat Smart Banana Ice Cream video.  Let your imagination go!

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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Trusted Food Preservation Resources

Marlene Geiger
Image shows copies of So Easy to Preserve and USDA Complete Guide to Home Canning, and National Center for Home Food Preservation online logo,
Image source: Canva.com

To ensure that products preserved are safe, it is important to follow tested recipes and methods to prevent foodborne illnesses and in particular, Clostridium botulinum. Sadly, some trusted resources have fallen prey to those who are making and selling FAKE copies. Make sure that the resources you have are legitimate.

First and foremost, The National Center for Home Food Preservation website is your source for current research-based recommendations for most methods of home food preservation including “how-to” videos, publications, and links to other Extension sites.

The USDA Complete Guide to Home Canning 2015 is available as a chapter-by-chapter PDF download on the NCHFP website. A spiral-bound print copy is only sold by Purdue Extension: The Education Store. There are NO other sources for an authentic print copy or editions other than 2015. Copies purchased elsewhere have been known to omit important advice.

So Easy to Preserve, 6th Edition is only available from the University of Georgia Extension Publications Store. Like the USDA guide, there are NO other sources for an authentic copy and copies by other vendors may not contain correct information.

Ball® Blue Book Guide to Preserving, Editions 37 and 38, can be found with the canning supplies at various retailers. If purchasing online, be sure that you are getting an authentic copy. Counterfeit copies may look similar, but will have subtle changes. One thing to look for is the font used for Ball®; it must be in a script font. The Blue Book 38th edition should look exactly like this. The 38th edition issued in 2024 is very similar to the 37th edition; the 38th edition incorporates new pH findings of fruit; in particular, the acidification of apples.

Other trusted sources can be found on the North Central Food Safety Extension Network (NCFSEN) website.

Be a slueth and make sure that the resources you are using are research-based tested recipes and hard copy books are not pirated copies.

Reviewed and updated 4/2025, mg.

Marlene Geiger

I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.

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