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Southwind District

Learn About Safely Canning Foods BEFORE You Start Canning!


Take it from one who has survived botulism.  Get educated!

While Debbie MIller survived botulism, it was a long recovery.  And all of it could have been prevented.  Now she is on a mission to tell her story and educate home canners about what could happen if improper methods are used.

Debbie canned green beans.  While she did use a pressure canner, she had no idea how to use it to safely can the beans,.  The dial-gauge canner was not calibrated correctly and she used it like a water bath canner.  Therfore, the beans did not reach the proper temperature to kill Clostridium botulinum.  After eating the beans, she had double vision, swollen tounge, muscle weakness in her neck and other symptoms.  Tests confirmed the diagnosis.

Watch and learn from the Utah State University video about Debbie's experience so this doesn't happen to you!

Preserve it Fresh, Preserve it Safe

preserve

Food preservation can same you time and money, if done properly.  Special precautions have to be taken to ensure that our food is safe from bacteria growth.  We strongly recommend that you only use tested preservation recipes.

Our local offices are equipped with Pressure Dial Gauge Testing Units that are available to test your personal dial gauges on your pressure canners. We can test dial gauges for National, Magic Seal, Maid of Honor, and Presto pressure canners.  It is recommended that gauges are checked every year.  To get your pressure gauge tested, please bring it on the lid to your pressure canner.

Food Preservation Recipes

Preserving food safely starts with reliable, tested recipes and resources. Using practices and recipes from untested sources can lead to a high risk of foodborne illness. We strongly recommend that you should not use old canning methods or recipes from relatives, friends, neighbors, or from untested internet websites.

The following resources have a wide variety of recipes to preserve your favorite foods safely using today's food preservation practices.

10 Tips for Safe Home-Canned Food

Need information FAST? 

Check out the Rapid Response Center website: 

www.rrc.k-state.edu

Kansas State University Publications

New Caution on Canning White Peaches

There is evidence that some varieties of white-flesh peaches are higher in pH (i.e., lower in acid) than traditional yellow varieties.  The natural pH of some white peaches can exceed 4.6, making them a low-acid food for canning purposes.  At this time there is no low-acid pressure process available for white-flesh peaches nor a researched acidification procedure for safe boiling water canning.  Freezing is the recommended method of preserving white-flesh peaches.