The Community Times Dispatch

Preserving Foods Safely If you’re just learning to preserve foods, watch out for “can grenades!” A first-time canner called us to say that when he opened his jars of pickles, liquid spurt out everywhere making a mess. What went wrong?

Some bacteria that flourish in improperly-preserved foods create gas as they grow. The gas creates pressure and when the jar is opened the gas bursts out forcing out the liquid. Sometimes the jars will even explode before the lid is opened! It’s a sure sign that the food is spoiled.

Other poisons that grow in improperly-canned foods don’t show any signs that the food would be deadly to eat, and that’s why it’s so important to follow tested recipes carefully. If you don’t, you could be putting up a pantry full of potential poison. Every year, families suffer bouts of food poisoning because of improperly preserved fruits and vegetables. And for the very young, the elderly, those with weakened immune systems and pregnant women, that can be deadly.

Whether you’ve been canning for years or you’re just learning how, follow tested recipes precisely to make sure you have a safe product. Foods MUST be processed properly to kill bacteria that cause foodborne illness. Simply putting food in jars and covering with a hot liquid (like our caller did) is not safe even if the lids seal. High acid foods like fruits and jams MUST be processed in a water bath canner to prevent molds and yeasts from spoiling them. Low acid foods, such as vegetables and meats, MUST be processed in a pressure canner to prevent the formation of the deadly botulism toxin. Vacuum packaging foods is not a substitute for proper processing of foods. Perishable foods that are vacuum packaged must be properly refrigerated or frozen.

For safe, tested recipes and detailed instructions for preserving foods, go online to Clemson Extension’s Home & Garden Information Center at www.clemson.edu/hgic, where you’ll find more than 600 fact sheets on gardening (vegetable and landscape), nutrition and food preservation. If you don’t have access to the internet, call Clemson Extension at 549-2595 ext. 125 to speak to food safety agent Marilyn Peters, or call the Home & Garden Information Center at the toll-free number 1-888-656-9988. You can access recorded messages, ask for printed materials, or speak to a food safety specialist on campus from 9 a.m. to 1 p.m., Monday through Friday.

Here are instructions for preserving some fall favorites.

If you have room in your freezer, freezing is a good choice and is an easy and safe way to preserve apples, pumpkins and other fall foods. For the best results,  HGIC 3063, Freezing Fruits & Vegetables gives the times for blanching fresh vegetables and instructions for adding sugar or syrups to fruits. Drying foods is also a good option, although in highly humid climates like South Carolina, a dehydrator is usually needed. HGIC 3084, Drying Fruits and HGIC 3085, Drying Vegetables give specific instructions for drying different fruits and vegetables. For information on using a water bath canner or a pressure canner to preserve your foods by canning, see HGIC 3040, Canning Foods at Home.

Marilyn Peters

Food Safety & Nutrition Agent, Colleton County

Clemson University Cooperative Extension Service

P.O. Box 1086

219 South Lemacks Street

Walterboro, SC 29488

mptrs@clemson.edu

843-549-2595 ext. 125 (office)

843-549-2597 (fax)