Ensuring high-quality canned foods (part 1 of

Yield: 1 Guide

Measure Ingredient

Begin with good-quality fresh foods suitable for canning. Quality varies among varieties of fruits and vegetables. Many county Extension offices can recommend varieties best suited for canning.

Examine food carefully for freshness and wholesomeness. Discard diseased and moldy food. Trim small diseased lesions or spots from food.

Can fruits and vegetables picked from your garden or purchased from nearby producers when the products are at their peak of quality-within 6 to 12 hours after harvest for most vegetables. For best quality, apricots, nectarines, peaches, pears, and plums should be ripened 1 or more days between harvest and canning. If you must delay the canning of other fresh produce, keep it in a shady, cool place.

Fresh home-slaughtered red meats and poultry should be chilled and canned without delay. Do not can meat from sickly or diseased animals. Ice fish and seafoods after harvest, eviscerate immediately and can them within 2 days.

Maintaining Color and Flavor in Canned Food To maintain good natural color and flavor in stored canned food, you must:

* Remove oxygen from food tissues and jars, * Quickly destroy the food enzymes, * Obtain high jar vacuums and airtight jar seals.

Follow these guidelines to ensure that your canned foods retain optimum colors and flavors during processing and storage: * Use only high-quality foods which are at the proper maturity and are free of diseases and bruises.

* Use the hot-pack method, especially with acid foods to be processed in boiling water

* Don't unnecessarily expose prepared foods to air. Can them as soon as possible.

* While preparing a canner load of jars, keep peeled, halved, quartered, sliced, or diced apples, apricots, nectarines, peaches, and pears in a solution of 3 grams (3,000 milligrams) ascorbic acid to 1 gallon of cold water. This procedure is also useful in maintaining the natural color of mushrooms and potatoes, and for preventing stem-end discoloration in cherries and grapes. You can get ascorbic acid in several forms: ** Pure powdered form--seasonally available among canners' supplies in supermarkets. One level teaspoon of pure powder weighs about 3 grams. Use 1 teaspoon per gallon of water as a treatment solution.

** Vitamin C tablets--economical and available year-round in many stores. Buy 500-milligram tablets; crush and dissolve six tablets per

gallon of water as a treatment solution.

** Commercially prepared mixes of ascorbic and citric acid--seasonally available among canners' supplies in supermarkets. Sometimes citric acid powder is sold in supermarkets, but it is less effective in controlling discoloration. If you choose to use these products, follow the manufacturer's directions.

* Fill hot foods into jars and adjust headspace as specified in recipes.

* Tighten screw bands securely, but if you are especially strong, not as tightly as possible.

* Process and cool jars.

* Store the jars in a relatively cool, dark place, preferably between 50 degrees and 70 degrees F. * Can no more food than you will use within a year.

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

Similar recipes