Ensuring Safe Canned Foods (Part 2 of 2)

INGREDIENTS

INSTRUCTIONS

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.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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