Getting Ready for Canning Season

Get those home canning supplies and equipment out now and check them to get ready for the canning season.

Nashville, Ark. – If you are planning on canning food at home this season, now is the time to plan ahead and prepare. Get your equipment and supplies out and inspect them so you are ready when the produce is. Proper equipment, in good condition, is required for safe, high-quality home-canned food.

Pressure Canners

A pressure canner is essential for canning low-acid vegetables, meats, fish, and poultry. There are two basic types of pressure canners, one has a metal weighted gauge and the other has a dial gauge to indicate the pressure inside the canner. It is important to have the dial gauge tested every year.   Call the Howard County Extension Office at 870-845-7517 or email jince@uada.edu to schedule a test of your dial pressure gauge.

An important note about pressure canning in electric Multi-Cookers (such as Instant Pot):  Even if there are instructions for pressure canning in the manufacturer’s directions, USDA does not support the use of USDA canning processes in the electric, multi-cooker appliances with "canning" or "steam canning" buttons on their front panels. USDA pressure process directions have not been developed for that type of appliance. Our recommendations were determined for stovetop pressure canners which hold four or more quart-size jars standing upright. 

Boiling Water Canner

A boiling water canner is needed for canning other foods such as fruits, pickles, jellies, and jams. The canner should be deep enough to allow at least one or two inches of water above the tops of the jars. A boiling water canner should have a flat bottom, so that it fits nicely on the stove top, and a tight-fitting lid. Both types of canners should have a rack in the bottom to raise jars off the bottom of the canner.

Use Standard Canning Jars

Use only standard tempered glass home canning jars, do not use mayonnaise or pickle jars. Check to make sure jars are not chipped or cracked. Always use 2-piece lids; it is recommended to purchase lids new each year (the sealing compound will break down in storage) and sort through screw bands to make sure they are not rusted. It’s fine to reuse canning jars, as long as they are not chipped or cracked. Garage sales can be a great place to locate used canning jars, just make sure they are designed for canning. Other items that come in handy for home canning include jar fillers, tongs, air bubble removers, and lid wands.

Use Current Canning Instructions and Recipes

It is highly recommended to use up-to-date canning instructions and recipes. Grandma’s favorite recipe or a recipe that is all over the internet are not good resources for reliable safe recipes. If the resource is older than 1994 consider it to be outdated and not following the most updated recommendations for safety.

Sources for reliable information, in addition to the County Extension Office, are the website for the National Center for Home Food Preservation. The latest edition of So Easy to Preserve, a publication of approved recipes and detailed instructions for home food preservation is available at the Extension Office.

Another reliable book is the USDA Complete Guide to Home Canning, also available online for free download. Current editions of books and publications from manufacturers of major canning supplies such as the Ball Blue Book published after 1994 are also reliable.

Upcoming Howard County Principles of Canning Vegetables Workshop - May 16

If you have questions or want to have a hands-on experience that will take you through all the step of Pressure Canning Low-Acid vegetables, you will want to attend the workshop, “Canning Vegetables” scheduled for Tuesday, May 16 at the EH Educational Center in Nashville.

Interested participants must pre-register by May 9.

Call the Howard County Extension Office 870-845-7517 for more information or to register. A supply fee of $5.00 will be charged for program costs. All participants will take home a jar of vegetables.

Planning ahead can save you time, money, and frustration with home canning. Make it a happy, safe, and successful canning season by getting prepared before your harvest is ready. The University Of Arkansas System Division Of Agriculture offers all its Extension and Research programs to all eligible persons regardless of race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, is an Affirmative Action/Equal Opportunity Employer.

Recipe of the Week

Spring reunions and family fun times are being scheduled. Here is a great recipe for a potluck luncheon. County Circuit Clerk, Angie Lewis made this delicious recipe for the recent 150 Howard County Celebration. You can serve with crackers or make into a tasty sandwich.

Pimento Cheese Spread

By Jean Ince
County Extension Agent - Staff Chair
The Cooperative Extension Service
U of A System Division of Agriculture

Media Contact: Jean Ince
County Extension Agent - Staff Chair
U of A Division of Agriculture
Cooperative Extension Service
421 N. Main St, Nashville AR 71852
(870) 845-7517
jince@uada.edu

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The Arkansas Cooperative Extension Service is an equal opportunity/equal access/affirmative action institution. If you require a reasonable accommodation to participate or need materials in another format, please contact your County Extension office (or other appropriate office) as soon as possible. Dial 711 for Arkansas Relay.

The University of Arkansas System Division of Agriculture offers all its Extension and Research programs to all eligible persons without regard to race, color, sex, gender identity, sexual orientation, national origin, religion, age, disability, marital or veteran status, genetic information, or any other legally protected status, and is an Affirmative Action/Equal Opportunity Employer.