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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