Community Canning Programs for Locally Grown / Organic Food:

Many more people than ever before are discovering and beginning to appreciate the benefits of Locally Grown and/or Organic Food.   This is not surprising when, for instance, a new poll says 90% of U.S. consumers are worried about food safety.   For many the high cost of Organic Food is reason enough to grow their own at home or in community gardens.

When followed exactly, the "heat processing" methods and times of up-to-date, tested home canning recipes adequately destroy normal levels of heat-resistant microorganisms. After processing and upon cooling, a vacuum is formed and the lids seal onto the jars.   This ensures home canned foods will be free of spoilage when the jars are stored properly and remain vacuum-sealed. The seal prevents other microorganisms from entering and contaminating the food.

NOTE: The cooking time that is part of recipe preparation before the food is placed in jars is not processing time. It does not alter the"heat processing" time required for safe home canned foods. To thoroughly destroy all microorganisms that may be in a specific food, or that may contact the food as it is ladled into the jars, always heat process the filled jars by the method and for the time specified in a tested recipe from a reputable source such as the BERNARDIN Guide to Home Preserving.
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How "heat processing" works: As the filled jar is heated, its contents expand and internal pressure changes take place. These changes allow gases or air to be "vented" from the jar. After processing, the atmospheric pressure outside the jar is greater than inside due to "venting". This pressure difference causes the lid to be pulled down onto the jar causing a vacuum seal to be formed. The resulting seal prevents microorganisms and air from entering and contaminating the food.

Home Canning Essentials for All Foods:

1. Use only the best, top quality ingredients. Preserve fruits and vegetables at their peak of ripeness.
2. "Heat process" ALL home canned foods. (See Step by Step.)
• High Acid Foods in a Boiling Water Canner
• Low Acid Foods in a Pressure Canner
3. Use only current, tested home canning recipes that:
•  include the appropriate heat processing method the type of food being canned;
• provide a specific processing time for the specific food and mason jar size you are using;
• designate headspace for the food and jar size;
• come from reputable source that uses the jars and lids you are using today.
4. Follow manufacturer's directions regarding preparation of mason jars and lids or refer to Step by Step.
5. Fill hot jar with prepared recipes, leaving recommended headspace. Remove air bubbles by sliding a nonmetallic utensil between food and glass and pressing gently on food to release trapped air.
6. Wipe jar rim and threads with a clean, damp cloth removing any stickiness. Center hot SNAP Lid on jar.
7.  Apply screw band just until fingertip tight, i.e. apply band securely using your fingertips-not the full force of your hand or an added utensil. Do NOT overtighten.
8. After processing, remove jars from canner and set upright on a towel in a draft-free place. Do NOT retighten screw bands or check for seal while jars are hot.
9. Cool processed jars upright, undisturbed for 24 hours.
10. After 24 hours, check seals. Sealed lids curve downward and do not move with pressed. (Reprocess or refrigerate any unsealed jars.) For all sealed jars, remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
11. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.