Food Preservation: Home Canning Safety

Many people discovered new hobbies during the pandemic.

Some learned to bake bread. Others took up knitting and crocheting. Still others found self-care in gardening and preserving the literal fruits—and vegetables—of their labors.

Food preservation is an excellent way to extend the shelf life of produce, meats, and seafood, and add to your emergency food supply. But it can be risky—or even deadly—if not done safely.

Why preserve food?

A lot of the foods we eat go bad quickly if not eaten right away. We can make these foods last longer when we properly preserve them.

You can preserve food in different ways. They include drying, curing, smoking, freezing, fermenting, pickling, and canning.

Learning how to preserve different types of food is a practical skill you can use to supplement your emergency food supply. Families should stock up on enough food and water to last everyone at least 3 days.

Home canning

Proper canning removes oxygen, destroys enzymes, and prevents the growth of undesirable bacteria, yeasts, and molds.(1) If you can foods incorrectly, you could create the perfect environment for deadly bacteria to grow and cause botulism.

Botulism is a rare but potentially deadly illness caused by a toxin produced by the bacteria Clostridium botulinum.(2)

Botulism is a medical emergency. If you or someone you know has symptoms of foodborne botulism, see your doctor or go to the emergency room immediately:(2)

  • Difficulty swallowing
  • Muscle weakness
  • Double vision
  • Drooping eyelids
  • Blurry vision
  • Slurred speech
  • Difficulty breathing
  • Difficulty moving the eyes

Many cases of foodborne botulism have happened after people ate home-canned, preserved, or fermented foods that were contaminated with the toxin. Foods can become contaminated if they were not canned using the correct techniques or tools.

USDA guidance suggests that beginners start with high-acid foods that can be safely canned in a boiling water bath, before trying pressure canning. Only use recipes from reputable sources. Contact your local cooperative extension service office with questions.

How to can safely

You can take steps to make sure your food is properly preserved. The USDA Complete Guide to Home Canning has step-by-step directions to prevent botulism and includes specific guidance for different kinds of foods. Regardless of canning techniques and tools, always consider the acidity of the food you are trying to preserve.

Canning techniques

Low-acid foods—including most vegetables, some fruits, milk, and all meats, fish, and seafood—are the most common sources of botulism linked to home-canning.

Low-acid foods are foods that are not acidic enough to prevent the growth of botulinum bacteria. Pressure canning is the only recommended method for canning these foods.(2)

Pressure canning tools

Make sure to use the right equipment for the kind of foods you are canning, including the right-sized pressure canner.

The canner should be big enough to hold at least four one-quart jars sitting upright on the rack. It should also meet USDA recommendations for pressure canning when canning low-acid foods. Be sure the gauge of the pressure canner is accurate.

After using a pressure canner, check that your cans are properly sealed in one of these three ways:

  1. Press the middle of the lid with your finger or thumb to see that the lid does not spring up.
  2. Tap the lid with the bottom of a spoon to make sure it does not make a dull noise (it should make ringing sound).
  3. Hold the jar at eye level to see that the lid is curved down slightly in the center.(1)

If you have any doubt whether safe canning guidelines were followed, do not eat the food. When in doubt, throw it out!

Storage & maintenance of canned goods

Store your home canned goods properly to maximize their shelf life.

  • Label and date your jars.
  • Keep jars with other emergency food in a clean, cool, dark, dry place between 50 and 70°F. (1) If you store jars at temperatures outside this range, the food inside can spoil.
    • Stack jars no more than two high so you don’t damage the seals.
    • If storing jars where they can freeze, wrap them in newspapers and blankets.(1)
  • Remove, throw away or use, and replace any canned food and stored water before it expires.
    • Home-canned food usually needs to be thrown out after a year.
    • Remember that once a can is opened, the contents cannot be saved until later without proper refrigeration.
    • When storing safe water, it is best to use food-grade storage containers and to clean and sanitize the container before using it. Replace stored water every six months.

For more information on how to can safely, visit the USDA Complete Guide to Home Canning.

Resources

References

  1. https://nchfp.uga.edu/how/general/how_canning_preserves_foods.html
  2. https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html

Recognizing the Vital Work of Our Nation’s Public Servants

Greg Burel receiving SAMMIE award.
Photo credit: Aaron Clamage/clamagephoto.com

In April 2015, an Ohio doctor made an urgent call to CDC concerning a possible life-threatening botulism outbreak that posed a risk to as many as 50 people who had attended a church potluck dinner.

Within hours, CDC, the Ohio Department of Health, and a local hospital had determined that botulism antitoxin was needed to treat the food-borne illness. They made an immediate request to the only U.S. source: CDC’s Strategic National Stockpile (SNS).

Greg Burel received the request just after 2 p.m. that day. He quickly issued his approval and set in motion a process that rapidly deployed and delivered botulism antitoxin to Ohio just after midnight to help save the lives of 18 people who had become seriously ill.

For Burel, this was all in a day’s work.

Burel serves as Director of the Division of Strategic National Stockpile at CDC, where he manages the federal government’s $7 billion Strategic National Stockpile of emergency medicines and medical supplies, which are stored in warehouses across the country.

In a public health emergency, the U.S. pharmaceutical supply chain may be unable to immediately provide a medical countermeasure that may be required to prevent, mitigate, or treat adverse health effects resulting from an intentional, accidental, or naturally occurring public health emergency. SNS ensures the right medicines and supplies are available when and where they are needed to save lives.

And The Sammie Goes To…

In recognition of his exceptional leadership and unmatched excellence in the management of CDC’s SNS, Burel was the recipient of one of this year’s prestigious Samuel J. Heyman Service to America Medals―also known as the “Sammie” award―specifically in the Management Excellence category. In his decade-long tenure as Director of SNS, Burel has spearheaded 10 large-scale responses, including national responses to flooding, hurricanes, and influenza pandemics, and more than 30 small-scale deployments for the treatment of individuals with life-threatening infectious diseases including the botulism outbreak and the Ebola crisis.

Burel’s most recent challenge has been dealing with the Zika virus. In the wake of the Zika virus outbreak, SNS is working with diverse partners such as CDC Foundation, commercial pharmacies, and vector control companies to implement public health interventions that wouldn’t have been possible without the expertise and capability of SNS staff to bring it all together. “It’s more than just having the right product on the shelf and an established plan to use it,” Burel said. “We recognize the shifting realities of today’s public health threats and work with partners spanning the public and private spectrum to develop the capacity to respond to any public health emergency.”

Under Burel’s watch, the SNS has steadily expanded its focus so that it is capable of responding to all the global hazards of the 21st century. He says, “I am honored to receive the prestigious Sammie Award, and privileged to work alongside the many esteemed public servants who play an instrumental role in the stockpile’s daily operations.”

With more than 30 years of civil service, Burel has risen through the ranks of the federal government to become a proven leader in medical supply chain logistics, disaster and emergency management, financial management, quality improvement, and organizational design. He began his career at the Internal Revenue Service, and served in leadership roles in the General Services Administration (GSA) and the Federal Emergency Management Agency (FEMA).

The “Oscars” of Government Service

Burel is one of many dedicated and hardworking federal employees across the world. The Sammie Award is an award program that publically highlights excellence in the federal workforce. The awards are also known as the “Oscars” of government service and honor those employees who have made the commitment to make our government and our nation stronger. They are named for the Partnership for Public Service’s late founder, Samuel J. Heyman, who was inspired by President Kennedy’s call to serve in 1963. These awards align with his vision of a dynamic and innovative federal workforce that meets the needs of the American people. The prestigious medals are awarded to a handful of federal employees each year for outstanding service to their country and humanity.

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