I M M E D I A T E    N E W S    R E L E A S E


Canning foods is resurfacing as a popular way of preserving foods.  To ensure the safety of your family, foods must be canned in a safe manner.  There are two safe ways of canning depending upon the food you are preserving.  The boiling water bath is used for fruits, tomatoes, pickles, jam, jellies and preserves.  All other foods should be canned using a pressure canner.

Clostridium botulinum bacteria are the reason why low-acid foods must be pressure canned to be safe.  The spore from the bacteria can withstand boiling and under certain conditions can result in production of a deadly toxin.  These spores can be destroyed by canning food at a temperature of 240 degrees F or above for a specific amount of time.

To insure that your canner’s dial gauge is working correctly pressure canners should be checked for accuracy on a yearly basis.  The University of Maryland Extension – Frederick County Office will be testing pressure canners at no charge on the following days:  July 22, and 23 between 1 – 4 p.m. and August 3 and 4 between 1 – 4 p.m.  You do not need to RSVP but canners will be tested on a first come basis.  If you cannot wait for the gauge to be tested, you may drop it off and we will call you when it is ready.  For additional information or questions contact the Family & Consumer Science Office at 301-600-1599.

For more about the Frederick County Extension Office check our website

Comments (2)

  1. Josef Koelle October 10, 2010

Leave a Reply