If you are PLANNING on home canning some of the wonderful produce from your garden, orchard, or from the Farmer's Market this summer, it is also a good idea to be PLANNING for food safety. This article is full of timely tips to help make sure your home preserved foods are safe and of the highest quality.
Why shouldn't I preserve my fresh corn in a boiling water bath canner?
The answer is that corn and other vegetables such as potatoes, green beans and carrots are low acid foods which need to be brought up to a temperature of at least 240 degrees Fahrenheit to safely preserve them and protect against botulism. Since water boils at 212 degrees F at sea level, the ONLY way to achieve that 240 degrees temperature is by adding pressure using a pressure canner.
To better understand the reasons behind approved home canning recommendations, check out our video "
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This newsletter is a bi-monthly publication of K-State Research and Extension and University of Missouri Extension to provide information on safe food preservation
This is a monthly newsletter published by K-State Research and Extension's Rapid Response Center with news articles based on questions received, current food safety issues, or information based on the time of the year.
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