News Talk 94.1/AM 1600 Where The Upper Cumberland Talks
Avoid letting your surplus of summer produce spoil by experiencing a southern tradition: canning.
White County Ag Extension Agent Tracey Hackett said canning is one of the most popular ways to preserve food in the south.
“Generations will learn canning techniques from previous generations,” Hackett said. “You will also find people that maybe grew up and cities and suburban areas that move to a more rural environment want to learn how to can.”
Hackett said the most common mistake you can make is not using a pressure canner when needed.
“One of the most common mistake in canning is using a water bask technique when a pressure canner is needed.” Hackett said. “Some foods really need to be pressure canned for safety reasons. A lot of time people are scared of their pressure canner. The new canners have multiple safety features. When I teach a pressure canning class, I try to demonstrate that for people.”
The most common canned goods are pickles, tomatoes, jelly, squash, okra, and salsa. Hackett said to store canned foods in a clean, dark, dry area. Exposure to light over time can cause color changes. Keep foods at a temperature between 50° and 70°F. The higher the temperature, the faster the quality will deteriorate.
