Getting Ready for Canning Season

Spring has arrived and it won’t be long before seeds or plants will find their way into the garden.  And that means that canning season is just around the corner so it’s time to get ready!  Having equipment ready and recipes selected before the fresh produce arrives helps to assure a successful canning season.

Recipes

Choose recipes that have been developed specifically for canning and come from research-based sources like the USDA Complete Guide to Canning (2015), the National Center for Home Food Preservation, So Easy to Preserve, or Extension resources from your land-grant university.  Recipes should be followed as written; canning is a science, not an art.  Therefore, alterations to the recipes should not be made. To learn more about the risks associated with modifying canning recipes with regards to swapping ingredients, adding ingredients, or increasing or decreasing ingredients, check out Modifying Canning Recipes by South Dakota State University ExtensionPenn State Extension also has an excellent article on Ingredients Used in Home Preservation, which describes ingredients and their function in canned goods.

Equipment

Safe canning methods include the boiling water bath method, the atmospheric steam canner method, and the pressure canner method. Each method uses a different type of canner. Electric, multi-cooker appliances should not be used for canning. Water bath and atmospheric steam canners require little maintenance and are used for canning high acid foods, pickles, fruit spreads, and most tomato products. (Atmospheric steam canners can be used in place of water bath canners as long as the canning process time is 45 minutes or less.)  Water bath canners have fitted lids and removable perforated or shaped-wire racks. The canner must be deep enough that at least 1 to 2 inches of briskly boiling water covers the tops of jars during processing.  All canners should be checked for signs of wear and corrosion on the body and lid. 

Pressure canners, used for low-acid foods (vegetables), some tomato products, and meats, require deeper inspection. Pressure canners have a weighted gauge, a dial gauge, or both for indicating and regulating the pressure. The lid gaskets along with the gauges, petcocks, vents, and safety valves should be inspected. Penn State Extension has a helpful inspection check list as a guide.  Pressure canners with dial gauges must be tested annually for accuracy. Gauges that read high cause under-processing and may result in unsafe food. Clostridium botulinum bacteria are the main reason why low-acid foods must be pressure canned to be safe. Home-canned foods are responsible for over 90% of all cases of food-borne botulism. Low readings cause over-processing. Your local extension office personal may have the equipment to test the accuracy of most dial-gauge canner brands such as Presto, National, Maid of Honor, and Magic Seal. National Presto Industries will also test gauges for free. (See University Minnesota Extension for more information.) All-American brand gauges cannot be tested at extension offices; contact the Wisconsin Aluminum Foundry, 920-682-8627 for help.* Burpee pressure canners can no longer be tested; the company is out of business and parts are no longer available for the Aristocrat; it is probably best to set these vintage canners aside as an heirloom or collectable. Dial gauges that are off more than two pounds of pressure should be sent to the manufacturer for repair or replacement. To learn more about canner gauge testing, watch Maintaining Your Canning Equipment by K-State Research and Extension. Iowa and Minnesota residents may call AnswerLine to find out where to go for testing.  Weighted or rocker-type pressure regulators do not require annual testing; the weights are not adjustable and usually maintain accuracy. 

It is also important to inventory canning jars, lids, and ring bands. Mason-type jars specifically designed to withstand the heat necessary for home canning should be used. Check jars for rim nicks, blemishes and hairline scratches or cracks.  Jars exhibiting any issues should not be used for canning; instead they can be recycled for dry food or pantry storage. Jar size plays a role in process time so the jar size called for in the recipe must be used. Two-piece lids are needed to seal the jars; the flat lid can only be used once while the ring band may be re-used unless it is rusty or dented.  For best results, use recently manufactured flat lids from reputable manufacturers.

Other essential canning equipment to locate and check for safe use include funnel(s) for large- and narrow-mouth jars, jar lifter, racks, food mill, jelly bags, bubble popper tool, and headspace gauge.  Make sure that everyday kitchen items like tongs, ladles, strainers, colanders, cheese cloth, long handled spoons, and a slotted spoon are conveniently located.  Also be aware that some canners cannot be used on glass stovetops and that a newly acquired electric range (since 2019) with coil burners may not allow consistent heat due UL858(60A) standards.[1].  A portable burner may be a suitable option provided NCHFP guidelines are considered.

Canning your own garden produce or farmer’s market produce can be rewarding and a great way to save your food for later use. Be ready by planning and preparing now.

*Newer models of the All American canner have both regulator weights (weighted gauge and dial gauge). [Picture 1.]  If the weight begins to rock at the desired pressure and the gauge is off by more than 2 psi the company recommends replacing the gauge. The gauge is now used as a reference to know when the unit is at 0 psi and can safely be removed.  The petcock on older All American Canners [Picture 2] can be replaced with a weighted gauge. Contact Wisconsin Aluminum Foundry for more information.  Photos used with permission from K-State Research and Extension.

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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Care for stone countertops

In the last two years, several of the AnswerLine staff members have remodeled their kitchens and bathrooms. During the remodeling process, a big topic is always what sort of countertops are the best for my situation and what kind of maintenance will the countertops require. I have done a bit of research on several of the existing options.

Granite counters are very popular right now. They do not require a lot of maintenance but it is a good idea to wash the counters regularly with a soapy cloth to prevent stains. Blotting spills with paper towels eliminates the possibility that you will spread a stain while swiping it with a cloth. Acidic cleaners like lemon juice, ammonia, and window cleaner may damage granite counters. Instead, you can make your own cleaner with three parts of dish detergent and one part rubbing alcohol.

Granite countertops need to be sealed several times a year. Test yours to see if the previous seal has worn away. Place a few drops of water on the countertop and check for beading. If the water beads up, the counter does not need to be resealed. If it does not bead up, then seal the counter with a granite stone sealer. Follow the directions on the package. If you are sealing kitchen countertops, be sure that the sealing compound is non-toxic. Apply sealer to clean countertops and allow it to rest for a half hour or so. Sealing the countertop will not eliminate the chance of staining but it will help the granite be more resistant to staining.

Kitchen countertops are not just functional elements but also contribute greatly to the aesthetic appeal of the kitchen. Choosing the right material and design can elevate the entire look of the kitchen. Besides granite, there are many other options such as quartz, marble, and even custom butcher blocks that can give your kitchen a unique and personalized touch. When selecting a countertop material, it is important to consider factors like durability, maintenance, and budget. Whether you opt for granite or custom butcher blocks, taking care of your kitchen countertops is essential to ensure their longevity and beauty.

Quartz countertops are also very popular right now. I chose them for my kitchen because they do not require sealing. Quartz is actually a manufactured product, made of quartz stone and a synthetic polymer. They are very easy to care for and do not require polishing. I clean my countertops with a warm, wet dishcloth. Clean spills and sticky foods as soon as the spill occurs to avoid stains. Glass and surface cleaners will not damage quartz surfaces. However, avoid bleach and harsh, acidic cleaners on quartz as well as granite surfaces. In addition, hot pans set directly on the quartz countertops can cause damage.

Marble countertops are not quite as popular as granite and quartz. Marble is a porous surface even though it is very durable. Remember to use only mild dish soap and warm water to clean marble. Test your marble counter top every couple of months to see if the marble needs to be resealed. Test marble in the same manner you test granite. If needed, apply the sealer over clean countertops and let it sit on the countertop for about 30 minutes.

Soapstone is another choice for stone countertops. This stone is very durable and hard to scratch or etch. Soapstone is a non-porous surface that is hard to stain and is tolerant of hot pans. Remember that soapstone can be damaged by dropping heavy objects on it. Soapstone is more likely to dent than scratch or chip. Soapstone does not need to be sealed, but like a butcher block counter, it does need to regular oiling. Oil the counter by spreading some mineral oil on the surface. Use a towel to rub the oil into the stone. Leave for 30 minutes and the remove excess oil. Not oiling the surface will result in dark spots showing on the surface of the stone—over time. Again, harsh or acidic cleaners are not recommended.

We are lucky to have so many different choices for countertops these days. Stone countertops do not require much more care than my old Formica countertops and I do enjoy the look of stone.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Tips for Maintaining Your Garbage Disposal

One of my favorite conveniences in my kitchen is my garbage disposal. I wanted one for many years and my husband finally installed one two disposalyears ago.  I have learned that a garbage disposal requires regular maintenance to run well.

Maintaining and cleaning your garbage disposal is essential to keeping it in good working condition. However, sometimes the disposal can become clogged or malfunction due to improper use or build-up of debris. In such cases, it may be necessary to dispose of the waste in a dumpster. If you are in need of reliable and affordable dumpster rentals in the Appleton area, consider checking out Appleton dumpster rentals. With a variety of sizes to choose from, you can find the perfect dumpster for your waste disposal needs. By properly disposing of your waste, you can not only keep your garbage disposal running smoothly but also contribute to a cleaner and healthier environment. Follow these tips to keep your garbage disposal working like new.

Daily Care:  Flush the disposal with hot soapy water once daily.  Fill the sink with hot soapy water.  Turn the disposal on and empty the sink.  Remove the rubber gasket and scrub.

Monthly Care: Deep cleaning on a semi-regular schedule will keep build up down and help sharpen the blades.  Flush the disposal to remove any small food particles.  Grind some ice cubes to clean the blades.

For a more thorough cleaning, pour ½ cup baking soda into the disposal. Slowly add 1 cup of vinegar to the soda.  Let this mixture fizz in the disposal for 10 minutes; heat a large pan of water to a boil.  Carefully and slowly pour the water into the disposal.  Remove the gasket and scrub it in hot soapy water.  If you want a fresh smell, grind some citrus peels.

Removing Blockages: If you are careful this will be an infrequent occurrence. Be very careful when removing blockages.

Start by turning off the fuse to the disposal. Double check by trying to turn the disposal on, if power is shut off properly it should NOT run.  Next, remove the rubber gasket and using a flashlight look for the blockage.  Use a pliers or tongs to remove the object or block.  Be cautious around the disposal blades; try not to damage them or your hands.  Once the blockage has been removed, replace the gasket and turn the power back on.

I have not yet had to remove a blockage from my disposal but I do follow the daily and monthly care routines. My disposal runs like new.

Liz Meimann

I received both my undergraduate and graduate degrees in Food Science at Iowa State University. I love to quilt, sew, cook, and bake. I spent many years gardening, canning, and preserving food for my family when my children were at home.

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Preventing and Thawing Frozen Pipes

Here in the upper Midwest plumbers have been busy with the recent cold snap. When the temperature plummets, the risk of pipes freezing goes up. In fact frozen pipes are one of the most common causes of property damage during frigid weather and can cause thousands of dollars in water damage for the home or business owner, according to the Insurance Institute for Business and Home Safety.  Pipes that freeze most frequently are those in unheated interior spaces such as basement, attics, and garages.  But pipes that run through your cabinets or that are against an exterior wall are also at risk. Here’s some advice from the American Red Cross on how to prevent your pipes from freezing as well as how to thaw them if they do.

FREEZING PIPE PREVENTIONIMG_1412

During the cold weather months, take measures inside to keep your pipes warm and water running. Some may conflict with your desire to conserve water and heat, but the extra expense is nothing compared to a hefty repair bill.  Here’s what to do.

  • Keep garage doors closed if there are water supply lines in the garage.
  • Open kitchen and bathroom cabinet doors to allow warmer air to circulate around the plumbing. (If you have small children, be sure to remove any harmful cleaners and household chemicals.)
  • Let the cold water drip from a faucet served by exposed pipes. Running water through the pipe-even at a trickle-helps prevent pipes from freezing.
  • Keep the thermostat set to the same temperature both during the day and at night.
  • If you plan to be away during cold weather, leave the heat on in your home, set to a temperature no lower than 55 ⁰ F.
  • For the long term, add insulation to attics, basements and crawl spaces. Insulation will maintain higher temperatures in those areas.

THAWING FROZEN PIPES

If you turn on a faucet and only a trickle comes out, you probably have a frozen pipe.  Likely places for frozen pipes include those against exterior walls or where your water service enters your home through the foundation.  If the water is still running, you can take the following steps but if you suspect a more serious problem, call a plumber.

While thawing a frozen pipe can be a DIY project, it’s important to remember that it can also be dangerous and cause further damage to your pipes if not done correctly. For a safe and effective solution, it’s recommended to seek the help of expert plumbing services. They can offer affordable plumbing solutions, including specialized tools and equipment to properly thaw your frozen pipes without causing any damage. Moreover, they can also assess your plumbing system to identify any underlying issues that may have caused the frozen pipes in the first place, ensuring that the problem doesn’t reoccur in the future.

  • Keep the faucet open. As you treat the frozen pipe and the frozen area begins to melt, water will begin to flow through the frozen area. Running water through the pipe will help melt ice in the pipe.
  • Apply heat to the section of pipe using an electric heating pad wrapped around the pipe, an electric hair dryer, a portable space heater (kept away from flammable materials), or by wrapping pipes with towels soaked in hot water. Do not use a blowtorch, kerosene or propane heater, charcoal stove, or other open flame device.
  • Apply heat until full water pressure is restored. Check all other faucets in your home to find out if you have additional frozen pipes. If one pipe freezes, chances are others are frozen too.
  • If you are unable to locate the frozen area, if the frozen section is not accessible, or if you cannot thaw the pipe, call a licensed plumber.

If you need supplemental heat, you can add a space heater to a room where pipes may be at risk.

Jill Signature

Beth Marrs

I graduated from Iowa State University with a degree in Adult Home Economics Education. I love to cook and entertain and spend time with my family.

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