August 24, 2007
Purdue expert offers tips to can safely
WEST LAFAYETTE, Ind. - Improper canning of fruits, vegetables and meat products can lead to severe illness or even death for those who consume them, said a Purdue University expert."When it comes to canning, our biggest concern is clostridium botulinum, or botulism," said Linda Souchon, Purdue Cooperative Extension Service educator in foods and nutrition.
Clostridium botulinum thrives in environments with less than 2 percent oxygen. Once the bacteria grow and multiply, they create a toxic waste that can cause serious illness or death.
"The scary thing about botulism is that even when it's present, there may be no change in the color, texture or overall look of the food," Souchon said. "So, essentially, people could be consuming toxic foods or giving these contaminated food items to friends and family as gifts."
Fortunately, botulism can be eliminated by cooking canned foods to 240 degrees Fahrenheit in a pressure canner and by taking additional safety precautions that help prevent botulism and other food-borne pathogens.
"We really suggest using a recipe tested by the United States Department of Agriculture," Souchon said. "The USDA has a home canning guide that is full of recipes and techniques that have been tested and proven safe."
Other helpful information also exists, but Souchon said it is important for canners to only make use of current resources.
"Because of new research, resources published before 1989 are outdated," she said. "Oftentimes, people who have been canning for many years don't realize their techniques may not be as safe as once thought. We want to make sure they are getting the right resources to help them utilize the right methods and time periods to make sure their products are safe."
In addition to using proper, current resources, Souchon has other suggestions to help canners stay safe, including:
* Always use a boiling water bath for acidic foods and a pressure canner for low-acid foods. Oven, microwave oven and open kettle canning are not recommended.
* Follow recipe directions exactly. Do not take any shortcuts or alter ingredients. Altering ingredients changes the acidity and increases the risk of an unsafe product.
* In pressure canning, once the product is on the burner, stay near it. Fluctuation in pressure creates many problems and may result in an unsafe product. Don't leave a pressure canner unattended.
* When using a pressure canner, vent the steam for 10 minutes prior to placing the pressure regulator on the vent port so that pressure readings will be accurate.
* Ask questions about any uncertainties, and don't hesitate to contact the local Purdue Extension office for help.
To find the "USDA Complete Guide to Home Canning," a collaborative project with the University of Georgia, visit https://www.uga.edu/nchfp/publications/publications_usda.html. In addition to Souchon, 12 other educators also completed a course in safe canning, so more information is available by contacting them at local Purdue Extension offices or by calling the Purdue Extension hotline at 1-888-EXT-INFO.
Souchon also can be reached for questions by calling (317) 736-3724 or via e-mail at lsouchon@purdue.edu.
Writer: Jennifer Stewart, (765) 494-6682, jsstewar@purdue.edu
Source: Linda Souchon, (317) 736-3724, lsouchon@purdue.edu USERNAME@purdue.edu
Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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