The air we breathe and all foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacteria growth is not controlled. Proper, safe home canning procedures control the growth of spoilage microorganisms, allowing us to keep food beyond its normal storage period.

Home canning is not complicated. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing�?or “heat processing�?foods according to up-to-date, tested home canning guidelines. Proper home canning includes:

• placing prepared food in Ball brand or Kerr brand home canning jars which are then sealed with Ball brand or Kerr brand two-piece vacuum caps;
• heating the filled jars to the designated temperature using the correct type of canner for the food being processed;
• processing the filled jars for the required time as stated by an up-to-date, tested recipe in order to destroy the spoilage microorganisms and inactive enzymes;
• cooling jars properly, allowing the lids to vent excess air from the jars to form a vacuum seal.

When followed exactly, the 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 lid seals onto the jar. This ensures that home canned foods will be free of spoilage when the jars are stored properly and remain vacuum-sealed. This seal prevents other microorganisms from entering and recontaminating the food.

If you are located at an elevation higher than 1,000 feet above sea level, it is necessary to adjust the processing time when using the boiling-water method and the pounds of pressure when using the steam-pressure method