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Maura Bennett Food Preservation 2
by Maura Bennett, click here for bio

Program: Colorado Ag Today
Date: August 07, 2018

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It’s the time of year when fresh, local produce is available. You may want to can, freeze or dehydrate foods for enjoyment during Colorado’s winter months.

Experienced preservers know it is important to adjust canning recipes for altitude to ensure a safely preserved food.

CSU Extension specialist Marissa Bunning says canning can be dangerous if tested methods are not followed, and this is especially true in Colorado because adjustments often need to be made for elevation. Bunning and Extension partner Elisa Shackelton created a mobile friendly app call Preserve Smart.

The processing time pressure requirement and blanching time all need to be increased at higher elevations to destroy heat-resistant bacteria and to ensure home-preserved food products are safe to enjoy.

Experts also say that low acid foods, such as meats, green beans, carrots, dry beans & peas, and soup mixes, must be pressure canned. High acid foods such as pears, cherries, peaches, and tomatoes, can be steam canned, boiling water canned, or pressure canned. It’s important to use official canning jars, new lids (flats) each year but rings can be reused.

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