Canning goodies? Make sure it's safe

The final product may be delicious, but Rebecca McFarland hopes the process is a safe one.

That’s why the Franklin County Research and Extension Office family and consumer sciences agent is bringing Bob Riedel, a master food volunteer with the extension office, to the Franklin County Farmers Markets in the parking lot of Orscheln Farm & Home, 2008 S. Princeton St., Ottawa.  

Riedel will provide researched-based information for consumers about safe canning methods, as well as test dial gauges for anyone interested, McFarland said. He will be available from 9 a.m. to 11 a.m. Saturday; 4 p.m. to 6 p.m. July 8 and 9 a.m. to 11 a.m. July 25.

McFarland said she is urging area residents to take the proper precautions when they head into their kitchens to can vegetables and other foods.

“Many people don’t realize that canning food is a science,” she said.

Even with today’s improved sanitation and food-safety awareness, there are considerable risks in the process if it is not executed properly, she said.

McFarland said canning preserves food by removing oxygen and destroying enzymes to prevent the growth of harmful mold, bacteria and yeast. Improper sealing or the presence of air bubbles considerably raises the risk of harmful bacteria growth.  

For more on canning safety, including tips from a local canner, see The Herald’s Weekender Edition.