Canning…. it’s not just for Grandma anymore. A 2011 survey by Jarden Home Brands found that the fastest-growing population of new home canners are ages 40 years and younger and live in suburban areas.
Nationally and in Kansas, interest in locally-grown foods and home food preservation is on the rise. Those who preserve food at home often get the foods from their own gardens or at local farmers markets. In Kansas, farmers markets have grown from 26 to 1987 to more than 108 in 2016, and that number is expected to continue to rise.
According to the National Gardening Association (2014), the number of US households participating in food gardening increased by 17% in the 5 years from 2008 to 2013. A survey released in June 2016 by Jarden Home Brands found that 77% of gardeners– 33% of whom are Millennials– preserve food at home because they want to eat foods at their seasonal peak freshness year round.
Despite the interest in preserving fresh, local food for their families, young home canners of the “internet generation” may be misled by unreliable canning information found online. In an age when anyone can post anything, it is important to learn safe canning procedures from a reliable source, because canning mistakes can be deadly.
The Ellis County Extension Office will host a Basic Canning workshop on Monday, November 7, 5:30-9:00 p.m., at the Hays High School FCS room. This hands-on workshop will teach the proper procedures for safely canning vegetables in a pressure canner and fruit in a boiling water bath canner.
The $10 registration fee includes a simple supper and door prizes. Participants will take home a jar of each product at the conclusion of the class. Instructors are Extension agents Linda Beech, Ellis County, Karen Shepard, Graham County, and Anna Schremmer, Phillips-Rooks District.
A minimum of 10 and maximum of 21 participants are allowed in the Basic Canning Class, so pre-register and pay fees at the Ellis County Extension Office, 785-628-9430, 601 Main Street in Hays. Registration is considered complete when fees are paid.
Food science experts at K-State Research and Extension offer these additional tips for safe home canning:
* Follow a recipe from a reliable source. Canning instructions from USDA, Extension or university sources are tested and trustworthy. Recipes from manufacturers of canning products have been tested by food science professionals who understand how ingredients in canning recipes interact. Be cautious of online canning information from sites where recipes are posted by individuals and not verified for accuracy or safety. Just because a canning recipe is printed somewhere does not guarantee safety.
* Follow tested canning recipes precisely. Variables such as ingredient proportions, cooking time, jar size and other factors impact food safety and these cannot be changed without risking an unsafe final product.
* Seal all canned products with proper processing in a boiling water bath canner or pressure canner as required for the type of food. Old-fashioned treatments such as inverting jars, oven canning or sealing in the sun do not stand up to modern food safety testing and are not recommended.
* Adjust processing at higher altitudes. Foods preserved above sea level require longer processing in the boiling water bath canner and higher pressure in the pressure canner to ensure safety. Since most Ellis County locations are at an elevation of about 2000 ft, make sure your recipe includes canning instructions for higher altitude adjustments.
For more information on safe and reliable home canning or to register for the Basic Canning workshop on November 7, contact the Ellis County Extension Office at 601 Main Street in Hays, 785-628-9430.
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.