Heeding Food Safety Warnings
Most food safety is common sense: for example, if you drop a jar on the floor and it shatters, don’t scrape up the preserve and tuck in! But some dangers are less obvious, so err on the side of caution (especially when feeding children, the elderly or vulnerable people):
Do clean your work surfaces and tools before you start a task and shoo dogs and cats well out of the way. Raw meat, pets and mud can cause cross-contamination and subsequent food hazards.
Don’t use corrosive materials for any part of your preserving: no aluminium, enamel or ferrous pans (especially dangerous with vinegar or salt).
Don’t use the contents of jars of preserve when the seal is already broken, the lid indent has ‘popped’ or the produce is dried out, mouldy, smelly or discoloured. If you’re suspicious about the quality in any way, throw it away (the most dangerous organisms are invisible and give off no smell).
Canning & Preserving Glossary
acidity level
The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.
Canning & Preserving Glossary
dehydrator
An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.
Canning & Preserving Glossary
headspace
In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.
Canning & Preserving Glossary
nonreactive utensil
A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).
Canning & Preserving Glossary
pH
A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.
Canning & Preserving Glossary
pressure canning
The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.
Canning & Preserving Glossary
water-bath canner
A large kettle used for canning and preserving jars of (typically high-acid) food.
Canning & Preserving Glossary
water-bath canning
The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.
