Ensuring Safe Canned Foods(Part 2 Of 2)

* Exported from MasterCook *

ENSURING SAFE CANNED FOODS (PART 2 OF 2)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Information

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

EQUIPMENT AND METHODS NOT RECOMMENDED

Open-kettle canning and the processing of freshly
filled jars in conventional ovens, microwave ovens,
and dishwashers are not recommended, because these
practices do not prevent all risks of spoilage. Steam
canners are not recommended because processing times
for use with current models have not been adequately
researched. Because steam canners do not heat foods in
the same manner as boiling-water canners, their use
with boiling-water process times may result in
spoilage. It is not recommended that pressure
processes in excess of 15 PSI be applied when using
new pressure canning equipment. So-called canning
powders are useless as preservatives and do not
replace the need for proper heat processing. Jars with
wire bails and glass caps make attractive antiques or
storage containers for dry food ingredients but are
not recommended for use in canning. One-piece zinc
porcelain-lined caps are also no longer recommended.
Both glass and zinc caps use flat rubber rings for
sealing jars, but too often fail to seal properly.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias



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