There is nothing like the taste of fresh vegetables that come straight to the table from the garden, and often when there is a produce surplus folks turn to processing options such as freezing or canning to make it last throughout the year.

In anticipation of that summer season, I would like to offer tips on how to have a successful canning experience.

First, make sure everything is working properly. Canning jars and rings should be free from cracks and no rust on the rings. Handwashing is recommended to keep them from rusting prematurely. Lids, however, cannot be used more than once. Next, make sure your canner is in good working order. Dial gauge canners need their valves and gauge checked. Your local extension office can test the gauge for Presto, National, Maid of Honor and Magic Seal canners. Check the seal between the pot and lid, looking for cracks or dried rubber. If the seal isn’t good then the canner will not get to the proper pressure. The rubber plug can also wear out and sometimes need replaced.

As far as preparing the food, it is recommended to remove the peels to prevent unintended bacteria growth.

After the jars have been processed, they should be placed on a towel on the counter in an isolated place, with no drafts and allowed to cool down naturally.

Finally, write the date the food was canned on the lid before putting them in storage. It is recommended that jars be used within one year and rotate them out for next year’s supply.

And just a reminder about canning recipes. Information about food comes at us from many directions. We might scroll through Facebook, Pinterest or another social media platform and be attracted by a new recipe. Most of the time, recipes for main courses or desserts will not pose food safety risks. Maybe a friend told you about a new canning method. Food preservation recipes that have not been tested for safety could be harmful, or even deadly if the canned food contains the toxin that causes botulism. These are some questions to ask yourself:

• Who is the author of the research or publication? The U.S. Department of Agriculture and universities have conducted reputable food preservation research.

 • Is the food preservation information based on current scientific research or opinion? Outdated canning recipes should be retired. An exception: if ingredient amounts and processing times are exactly the same as current food preservation recipes, they could be used.

 • Where did you find the information? Examine the URL on the website. Does it end with “.edu” (indicating a university or other educational organization) or “.gov” (indicating a government site)? Universities and government sources are credible sources of food preservation information. 

Please make sure your canning recipes are from credible sources before trying them. While home canning can be a safe and convenient way to store food, it must be done safely.  

Monique Koerner is the Family and Community Wellness Agent with K-State Research and Extension – Cottonwood District. One may reach her at 785-628-9430 or moniquek@ksu.edu.