Unsafe canning methods – don't let history repeat Itself

This time of year many are "putting up" their garden harvests, canning fruit jams or vegetables to add nutrition and flavor to meals for months to come. This is also the time of year when many individuals reach out to OSU Extension having questions or seeking information about canning procedures. Turning to an accurate source for tried-and-true canning recipes and instructions is the best way to ensure safe and successful batches of canned goods that can be enjoyed with confidence. It was 10 years ago this month that improperly canned potatoes caused a botulism outbreak in Fairfield County, Ohio which killed one woman and hospitalized 24 others. A somber reminder that, while botulism is not the most common of foodborne illnesses, it can be a deadly one and a direct result of improperly canned foods. How can we ensure that our foods are canned appropriately to prevent harmful effects of Clostridium Botulinum, the bacteria that causes botulism? First use the appropriate canning method: Pressure Canning all low acid foods (garden vegetables, meats and combination foods (those with low and high acid ingredients) at the appropriate pressure level and time. Pressure canning is required to reach temperatures of 240 degrees or more required to destroy the harmful spores of this bacteria, which are fond of moist, low-acid and low-oxygen environments, in which they can grow and produce dangerous toxins. Pressure Canning and/or Acidifying Tomato Products prior to Water Bath Canning. While tomatoes are generally acidic in nature, they may need a little "help" with the addition of citric acid or bottled lemon juice to ensure that they are acidic enough to be resistant to botulinum bacteria and able to be canned at the lower temperature of boiling water bath canning. Note that pressure canning can be used for both low and high acid foods (such as acidified tomato products, fruits and pickled items), but water bath canning is NOT RECOMMENDED for low acid foods, which are more prone to supporting the growth of harmful bacteria. Accurately Following Instructions/Recipes. The pressure levels, times and temperatures in recipes are based on a specific size of jar and prepared product, as well as the product density. For instance, it requires more time to get the contents of a quart jar thoroughly heated than it does a pint jar, and 1-inch cubes take longer for heat to penetrate than ½ inch cubes. The thickness or viscosity of the liquid also plays a role in establishing accurate timing. Also be sure to leave the correct head space when filling jars and to remove air bubbles. This prevents an overflow of contents which may impact the vacuum seal. Using Appropriate Equipment and Containers. Canners and all their parts should be thoroughly cleaned and in good condition, with gaskets and seals still pliable/elastic. Dial gauges on pressure canners should be checked for accuracy. Contact your local Extension office FCS Educator (in Hancock County: little.18@osu.edu) about getting yours checked if it has been a year or more. Select mason-type jars labeled for canning and use new jar lids that have been manufactured within 3 years and stored in cool dry place to prevent seal failure. Consulting a Reliable Source for Recipes and Instructions. While the practice of canning has been around for centuries, we do know more about food science that we did at its inception. It is good to use an updated source of recipes with some food safety research behind them. The National Center for Home Food Preservation (https://nchfp.uga.edu/) is a great resource. It is a website which includes instructions on the why's and how's of canning in addition to many other forms of food preservation, such as freezing, drying, fermenting and smoking. The NCHFP site also contains articles on current topics and food preservation trends. Ohio State University Extension also has many resources available, including fact sheets with detailed instructions and recipes for canning a variety of foods, as well as preserving foods via freezing and drying. These can be found at https://ohioline.osu.edu/canning. We also have a webpage dedicated to food preservation, which includes recorded "how-to" webinars on various food preservation topics available 24/7 at https://fcs.osu.edu/programs/healthy-people/food-preservation. If you prefer a physical recipe book that is a reliable source of canning information Ball Blue Book Guide to Preserving is inexpensive and readily available where canning supplies are sold. Don't fall prey to social media influencers offering "hacks" or time-saving shortcuts (such as dry-canning) or who may try to dispel safe canning guidelines as unnecessary. Following evidence-based food preservation techniques is the best way to ensure a safe and successful canning venture. It is somewhat like following the traffic rules, some feel they are unnecessary and choose to ignore them, but by doing so, they may put themselves and others at risk. Come visit us at the Hancock County Fair, August 26-31. OSU Extension Hancock County will have a display in the Grange Building with food preservation and other information. FCS Educator, Jennifer Little and our 4-H staff will also be hosting family-friendly activities most days at 11 am and 1 pm in the Youth Pavillion. Jennifer Little is an Extension Educator, Family and Consumer Sciences with the College of Food, Agricultural and Environmental Sciences OSU Extension Hancock County.