With the summer months here, there is more and more fresh produce available.  Many are looking for ways to preserve it to have to eat later in the year.  Here is some information about preserving fresh foods.

Fresh foods are perishable because they contain a high percentage of water. The practice of canning preserves fresh food by removing oxygen, destroying enzymes, and preventing the growth of bacteria, yeasts and mold.  The type of canning method, Boiling Water Canning or Pressure Canning, is determined by the pH or acid level of the food you are canning.

The low-acid foods or foods with pH above 4.6, must be canned using the Pressure Canning method in order to destroy Clostridium Botulinum, which can be deadly.  C. Botulinum will not release the toxin which causes illness if the environment is high acid or when there is oxygen available.  Once we seal the jars during the canning process, the environment within the jar is anaerobic and if low acid, it will promote the growth of C. Botulinum and be a risk for becoming ill unless it is destroyed.  We do this by getting the contents in the jar to 240°F.  This is only achieved through pressure canning.

To safely can, we need to adjust our canning process when we live at higher altitudes, due to the fact that our water boils at a lower temperature.  See the information below for adjustments when pressure canning and boiling water canning.

• 0-2000 feet                            11 pounds pressure
• 2001-4000 feet                     12 pounds pressure
• 4001-6000 feet                     13 pounds pressure
• 6001-8000 feet                     14 pounds pressure

• 0-1000 feet                            10 pounds pressure
• Greater than 1000 feet        15 pounds pressure.

• 1,001 – 3,000                                   add 5 minutes to time
• 3,001 – 6,000                                   add 10 minutes to time
• 6,001 – 8,000                                   add 15 minutes to time
• 8,001 – 10,000                                 add 20 minutes to time

You can also contact Cathy Hohenstein, FCS Agent at our office - (828)- 652-8401 or by email cathy_hohenstein@ncsu.edu.  There will be a Tomato Canning class in partnership with Burke County on July 22^nd , registration information.  Also, look for other classes as we partner with others in the community to host them by following us on Facebook or emailing Cathy for the latest schedule.