April is the time to get out your canning equipment and make sure you are ready for the canning season. Before you know it, fresh produce will be available to preserve for use during the colder fall and winter months.
Here is a check list for you to follow:- Check your canners for any damage or needed replacement items. If you have a Presto brand gauge canner you should check your gauge to make sure it is reading accurately each year. We can do that with an appointment in our office. If you are not sure if your canner is a type we can check, please call us and Cathy Hohenstein can figure this out with you. You also want to make sure all the rubber gaskets and stoppers are in good condition. We are here to help so, contact us if you need us
- Check your jars out to make sure that they do not have chips, cracks or nicks that can lead to jar breakages or ending up with jars not getting a good seal.
- Check for any updated recommendations. Look for our facebook weekly posts to see if there are changes to your favorite recipes due to new safety knowledge and for announcements for seasonal hands on canning and preserving classes.
- You can start storing up on new lids and jars slowly over the next few months as you see sales or availability. The past few years we have run into scarcity with jars and lids during heaving canning months.
- Look for the announcements of our Food Preservation classes this year. We will have some in-person classes and online classes, which will include canning, freezing, dehydrating and pickling.
