3.1 Concept Review Canning
Consumers have called the Answer Line for help with food preservation techniques. Can you help?
- A homemaker from LeMars asks: When I canned tomatoes, some of the jars did not seal. What can I do to make sure all the jars seal when I can again?
- A gardener from Story City asks: I have saved all our old mayonnaise jars for canning this summer. Do you know where I can get more?
- The liquid in my home-canned green beans is cloudy. Are these safe to eat? How can I tell? Asks a person from Storm Lake.
- My grandmother died last year and, when my mom cleaned out her basement, she found lots of canned fruits and vegetables. My mom gave them all to me since I am a poor college student. Can I eat this stuff? asks an ISU student.
- Joyce from Minnesota asks if it is ok to can tomatoes (crushed, pint jars) in the boiling water bath canner at 35 minutes if she adds green peppers and onions.
- Paul, an avid fisherman, packages the fish he catches in sandwich bags and bread wrappers, then freezes them. The fish are dried out and tough when cooked. Can you tell him why?
- A women from Davenport says that her apples and pears have pinkish purple spots in them after they are canned. Why are they so colorful? Is it harmful?
- Food in the top of the jar of canned fruit darkens. Why? Asks a man from Waterloo.
- I do everything the way my mother taught me when preserving food at home, says a woman from Sioux City. She was the best cook! However, the lids come off the jars a few days after I’ve canned. I know I didn’t do anything wrong. It must be the lids. What do you think?
- My neighbor told me about a quick and easy way to freeze sweet com. You just clean the ears of com, wrap them in plastic wrap and foil, and put them in the freezer. I can hardly wait to try this method because it is so hot in the summer to use other methods of preservation. Do you think this will work, asks a farmer from Garwin.
- Jenni’s grape jelly tastes great, but is rubbery. What’s the problem?
12. There was an ice storm and the electricity was off for 2 days in Nashville, TN. What would you advise all those people with freezers full of food?
- Fresh peas in a creamed white sauce is John’s favorite food. He plans to make a big batch and freeze it. What would you recommend?
- Mom received a candy thermometer, a meat thermometer, a refrigerator/freezer thermometer and a general food safety (40-140°F) thermometer for a Christmas gift. She has been cooking up a storm. She also checked the temperatures in the refrigerator and freezer which are 45°F and 5°F, respectively. Is this ok?
