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Since the science of preserving foods at home continually changes, it is important to stay current with preserving methods. The following food preservation methods are unsafe. The United States Department of Agriculture (USDA) and Michigan State University (MSU) Extension recommend you do not use them.

Using an open kettle: Food heated in a kettle and then placed in jars will not kill microorganisms or stop spoilage. Canning food in an open kettle without the final processing method of water bath, atmospheric steam, or pressure will not stop the growth of microorganisms, including yeasts, molds, and pathogens. This method will also create a false safe seal on the jar adding to the potential for botulism.

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Using an oven: Canning in the oven can cause physical harm as well as create an unsafe product. The dry air in an oven is not a good conductor of even heat. Food canned in an oven will be under processed due to the lack of water or steam. The only safe methods of processing high- and low-acid foods are the use of a water bath, atmospheric steam canner, or pressure canner. The Mason-type canning jars are not designed for dry heat. There is a high potential for breakage while in the oven or when removed from the heat.

Using a pressure cooker: A pressure canner and a pressure cooker have similar names, but they are two different pieces of kitchen equipment with different purposes. A pressure cooker is used to cook food quickly, whereas a pressure canner is used to process food for home preservation. Pressure cookers are smaller than pressure canners and lack a way to control the pressure used. Pressure cookers may also cool too quickly and may not be able to reach safe processing pressures. For more information regarding the differences between pressure cookers and pressure canners, visit -cookers-versus-pressure-canners.

Inverting jam and jelly jars to seal: Inverting jars to seal is an old method of food preservation that has been found to be unsafe. This method could result in product from inside the jar slipping under the lid and creating an unsafe seal. This is where the lid indents due to the heat, but the seal is jeopardized because of the food particles that may leak between the jar and the lid. For updated safe methods of preserving jams and jellies, refer to the National Center for Home Food Preservation at _07/prep_jam_jelly.html.

Using unapproved canning jars and lids: Always use two-piece lids and rings for home food preservation. Lids are to be used only once. Several types of lids sell in stores and online with the claim they are reusable; however, currently there is no science-based evidence to support this. Jars also need to be a Mason-type jar that accommodates a two-piece ring and lid. Do not reuse commercial-type food jars (such as for mayonnaise or pasta sauce). These types of one-use jars are not true to size and do not fit the two-piece ring. Canning jars are tempered to withstand the high temperature and pressure that they are subjected to when processing foods. For more information on approved jars and lids, go to the National Center for Home Preservation at _jars_lids.html.

Not measuring headspace: Headspace varies for each type of food being preserved. Directions will be found for each research-based recipe. Filling jars too full may cause the contents to bubble out preventing the jar from sealing. Leaving too much space at the top of the jar may prevent a safe vacuum seal from forming or a discolored product because of excess air. The National Center for Home Food Preservation (n.d.) ( _canning.html#4) recommends using the correct headspace directions from a researched-based recipe.

FMFP are passionate about food preservation. FMFP share their knowledge & skill with others by volunteering for Family and Community Health Sciences (FCHS). Email Daryl Minch or Sandra Grenci for information.

"There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties. The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes. At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning. Freezing is the recommended method of preserving white-flesh peaches."

The quality and safety of home-preserved foods is dependent, in large part, on the ingredients that are used. Selecting the highest quality fruits and vegetables at their peak of freshness is the first step. Those that show signs of decay or are heavily bruised should be avoided. It is important to follow preservation recipes using the ingredients as written. Do not make changes to ingredient amounts or ratios that affect acidity and texture, as these factors play an important role in the safety of the process. Minor changes can be made only where the recipe allows. This guide provides information on many of the typical ingredients used in home food preservation recipes.

Water accounts for over 90 percent of most foods. When water is a recipe ingredient, its composition can determine the quality of the final product. For safety reasons, use only water that you know is safe to drink. The quality of canned foods can be affected by the amount of minerals in water. If hard water is used, high levels of calcium or magnesium can lead to the formation of white precipitate that clouds the brine and eventually settles to the bottom of the jar. This phenomenon is especially true for low-acid foods, such as canned green beans. Other minerals, such as iron, can darken light-colored foods or add an unpleasant flavor. If minerals in hard water are a problem, consider using filtered bottled water or passing water through one of the commercially available water treatment units that attach to the faucet.

Generally, salt is added to foods to enhance their flavor. Salt can be omitted for canning tomatoes, vegetables, meats, poultry, and seafood since the amount added does not contribute to the safety of the food. However, in fermented sauerkraut and brined pickles, salt not only provides a characteristic flavor but also is vital to safety since it favors the growth of desirable bacteria while inhibiting the growth of others. Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required.

Kosher salt is a coarse, flaked, pure salt that also can be used in canning. Since flaked salt may vary in density, it is not recommended for making pickled and fermented foods, especially when salt concentration is a critical factor for microbial growth.

Rock salt, ice cream salt, and solar salt are used to melt ice, freeze homemade ice cream, and soften water. Since they are not considered suitable for human consumption, do not use them for home food preservation.

Table sugar (sucrose) is the typical white granulated product we use to sweeten foods. Brown sugar is refined white sugar with molasses mixed in, and although the flavor differs somewhat, it has about the same sweetness value as white sugar when considered on a volume basis. Powdered sugar is finely ground sucrose combined with a small amount of cornstarch to prevent caking. This starch makes it unsuitable for canning because it may cause the brine to become cloudy. In addition to its sweetening effect, sugar serves as a preserving agent and aids in the gelling of jams and jellies.

Corn syrup is manufactured from corn starch by heating under acidic conditions. After a concentration step, the final product is a viscous mixture consisting mostly of glucose and polysaccharide chains of varying lengths. There are various corn syrups available on the market; the sugar content may vary depending on how long the process is allowed to proceed. Therefore, it is difficult to convert a volume of sugar into an equivalent amount of corn syrup at the same sweetness level. We recommend using a pretested food preservation recipe that specifically indicates how much liquid corn syrup to use.

High-fructose corn syrup (HFCS) is corn syrup that has been modified enzymatically to convert glucose molecules into fructose. The sweetening ability of the HFCS can be manipulated by adjusting the amount of fructose to between 42 and 90 percent of the product. HFCS is used most often as an ingredient in commercially manufactured foods and typically not found on grocery store shelves. If you were to find and use HFCS, consider using a lower volume than in recipes calling for corn syrup.

Honey is a natural product in which the primary sugar is fructose. It is safe to use as sweetener for canning or freezing. However, the flavor of the honey-sweetened foods may be noticeably different than expected. You may wish to make small quantities first to determine if you like them.

Sucralose is a chemically modified form of sucrose with no nutritive value (0 calories); the bulking agents added do contribute some energy value and the product contains about 12 percent of the calories of an equal volume of table sugar. Splenda is a commercially formulated mixture of sucralose, starch, and dextrose sugar. Unlike other nonnutritive sugar substitutes, Splenda is heat stable, so it can be used in canned foods. Some people do notice an aftertaste that may increase with storage time. Although Splenda will provide sweetness, it will not provide the firmness to canned fruits that sugar does. Products canned with Splenda will therefore be similar in texture to those canned in water. The Splenda website (splenda.com) has recipes for preparing shelf-stable jams and jellies.

Stevia is stable to heat and could be used for canning fruit and other products in which sugar is not critical to food safety or texture. Rebaudioside A, the active ingredient in stevia, is 300 times sweeter than sugar. It has been listed as "generally recognized as safe" by the Food and Drug Administration (FDA) and therefore is exempt from food additive regulations. Truva is a stevia-based sugar substitute currently available on the market. According to their website (truvia.com), the product can be used for baking, cooking, and jam making. Splenda also has a stevia-based sweetener called Splenda Naturals. We have no reliable information on its potential use in canning and/or freezing. Green stevia leaves or leaf powders are available, but their sweetening effects might not be consistent. 2351a5e196