Canning is an activity that has been passed down through generations and has regained popularity recently.

“Probably one of the driving forces today is not the economics of it, but the quality of the product. Most people feel its superior to what you buy and you know exactly where it’s come from,” said University of Missouri Extension Specialist Brenda Bell.

For the best canning results, select quality meat and produce.

“Obviously, your produce or product needs to be as fresh as possible, free of any defects or spoilage at all. People, especially on tomatoes, will cut out a bad spot and leave the rest … If there’s a spot on one half, then cut the whole half off, so that you are absolutely sure you’ve got the bacteria off,” said explained Bell. “Make sure it is at the ideal maturity level for that particular vegetable or product.”

To get started canning, you will need a pressure canner or boiling water (hot bath) canner, jars, rings and flats (seals).

“The flats must be new. Under no circumstances would you recycle a flat,” advised Bell.

“The jars need to be standardized canning jars, not jars that come from food products like salad dressings,” added Bell. “Some people might get by with that in a hot water bath, but there is difficulty in ensuring they will not break in a pressure canner.”

Jars must be cleaned and prepared for use.

“Jars need to be super clean,” said Bell. “You need to wash them and sterilize them in boiling water for five minutes. If you are using a jar for a product that goes in a pressure canner, you do not need to sterilize it, but you do need to wash in good, hot, soapy water, and they should be hot when you fill them.”

To fill the jars, Bell recommends putting the jar on a level surface and using a canning funnel that has marks that has indicator marks showing you where to stop filling.

“Generally, with most products, it is one-half inch head space. With jellies, it is one-quarter inch head space. Follow instructions on the recipe.”

Canning can be done using a boiling water (hot bath) or a pressure canning process (see sidebars for step-by-step process).

“There is one type of canning that is not safe and is not recommended at all and that is oven canning,” added Bell.

Once the canning is done, there is a cool-down period.

“For a hot water bath, if possible, wait until it’s totally cool,” said Bell. “For a pressure canner, you have to wait until the pressure comes down to zero. If you are doing multiple batches, you can use a canning tong to remove the jars from the canner and place them on the counter to sit until they are cool.”

Bell recommends leaving the jar on the counter to cool for at least six to 12 hours.

“Don’t tighten the ring when you take them out,” said Bell. “If after six hours, the jar is completely cooled, then press down on the top of the flat. If there is any bounce or it resists so that you have a bump there, then you need to either re-can it or put it in the refrigerator and use it.”

When canning, follow the specific guidelines for your altitude.

“There will be a map in any good canning guide that will tell you what altitude level you are at and what timing is required for that level,” said Bell. “Processing times are calculated to altitude level. Adjust your timings according to your altitude.

“It is those low-acid vegetables and meat that require a pressure canner,” said Bell. “It is high-acid vegetables that you can get by with using a hot water bath.

“Tomatoes have been traditionally canned in a hot water bath, and that is still acceptable. The newest recommendation is that you add lemon juice to each jar to assure the acidity level is where it should be,” said Bell.

It is particularly important to follow canning guidelines when canning meat and combination products like salsa.

“The processing times for meat have been figured to kill any bacteria in the jar,” said Bell. “It’s also important when making combination products. If you are making salsa and you decided you want a different taste, look for another recipe. Don’t just double your peppers, follow the same directions and expect it to be OK. That kind of change can make a difference in processing time.”

Canned goods should be stored in a cool, dry place with little humidity.

“Traditionally, Grandma kept them in the cellar. The only challenge would be that the high humidity would rust the rings. It is recommended that you remove the rings, if you are going to store the jars where there is high humidity,” said Bell. “A cooler, dryer place away from bright light will help the product keep its color.”

When getting ready to use canned goods, careful check the product.

“When you open and detect any kind of off odor, be very cautious. If there is any liquid or discoloration or mold floating on top, throw it out. The general rule is ‘If in doubt, throw it out,’” said Bell. “It’s only a tiny, tiny amount of botulism bacteria that can make you very sick, so don’t take the chance.”

The University of Missouri Extension has numerous guides available for canning vegetables, fruits and meats. Visit the University of Missouri’s website http://extension.missouri.edu/. Click on Nutrition and Health topic link, expand the Nutrition button then expand the Food button and click on the Preservation link to access the Extension’s food safety guide sheets.

Extension offices will check pressure gauges free of charge, which only requires a few minutes to complete. Individuals should bring only the canner lid with a dial-type gauge. Weighted gauges cannot be tested.

The MU Extension office in West Plains is seeking participants for a class on making jam and jelly to be taught by Bell on Aug. 11. A minimum of 10 participants are needed to hold the class, and class size is limited to 15 participants. A follow-up practice will be held Aug. 13. The registration deadline is Friday, Aug. 7. Fees are $25 for a single person, $35 for two (family) for the Aug. 11 class and $15 for a single, $25 for two (family) for the Aug. 13 follow-up class.

Payments should be submitted to MU Extension-Howell County, 217 S. Aid Ave, West Plains, MO 65775. To reserve a space before sending payment, call (417)256-2391.