Preparing your harvest for canning
Around
Our State
New Agricultural
Sciences Building
to open at WVU
West Virginia University’s
Davis College of Agriculture,
Natural Resources and
Design is ready to embrace
the next chapter in learning
with the opening of the
new Agricultural Sciences
Building.
The five-story building
will have 201,000 square
feet of office, classrooms,
laboratory and research
space. “The new building
allows the college to
reimagine what we do and
recommit ourselves to the
high mission of WVU and
our pursuit of the sciences of
agriculture, natural resources
and design,” said Daniel
Robison, dean of the WVU
Davis College. Faculty and
staff will move into the new
building this
spring with
students to
follow in
the fall.
Spring 2016
16
F
ew things are more rewarding than
seeing jars of produce you have grown
and canned lined up on the kitchen
counter. In order to get from the garden
to this point, the produce needs to be
handled and processed correctly.
Harvesting
Begin with good-quality fresh foods
suitable for canning. Harvest fruits
and vegetables at peak maturity or
as near as possible. To ensure a quality
product when canned, it is best to
process the product soon after harvesting.
Only gather as much as you can handle
within 2 or 3 hours to maintain the peak
of quality. If the produce is held too long,
spoilage may begin and loss of vitamins
and minerals may take place. Only
use produce that is free from visible
evidence of disease and insect damage.
Handle food carefully so that it is not
cut or bruised.
Once the produce is harvested, discard
any moldy or bad produce. Remove small
diseased cuts and spots from food. Next,
properly clean the produce by washing
it a little at a time. Lift food out of the
water and drain the water. Continue
washing until the water is clear and free
of dirt. Do not let the food soak, because
it will lose flavor and nutrients. This can
also cause some fruits to become soft.
Safety Guidelines
It is important to check safety guidelines
for the food you want to preserve. If you
cannot find processing time for a certain
food, chances are there are no approved
home canning recommendations for
that particular food. Some foods are
better suited for canning while others
may produce a better product if frozen
m
oor dried. Make certain to use reliable
sources for home canning publications,
so
such as Cooperative Extension Service,
su
U.S. Department of Agriculture and
U
major manufacturers of home canning
m
equipment.
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best
estt used
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ithiin
a one-year time period.
Equipment
Have your equipment ready for canning
season. Only use canning or Mason-type
jars (tempered glass) with two-piece
lids that are designed to handle the
temperature changes and pressure
needed during canning. Remember
to examine your jars for nicks, cracks
and rough edges. There is nothing
worse than finding a broken jar after
processing.
Also, be sure your pressure canner is in
good working condition. Pressure gauge
canners should be checked annually for
accuracy. This can be done at your local
county W VU Extension Service office.
The weighted gauge canners (the ones
that jiggle) don’t have to be tested.
Storage
Lastly, consider how much produce you
will use within a year’s time. Canned
product is best used within a one-year
time period. Canned goods should be
stored in a cool, dry, dark place without
extreme temperature changes.
For more information on home food
preservation contact your local county
W VU Extension Service office or go
http://fh.ext.wvu.edu/food/foodpreservation/canning.
By Zona Hutson and Patty Morrison,
W VU Extension Agents – Families and
Health; Reviewed by Litha Sivanandan,
WVU Extension Specialist – Food Safety
and Training
Insert provided by WVU Extension Service and Davis College of Ag., Natural Resources, and Design
16 West Virginia Farm Bureau News