SAFETY OF HOME CANNING PROCEDURES FOR LOW-ACID FOODS

ABSTRACT Home canning process safety was evaluated based on heat penetration data obtained in standard pressure saucepans and cookers. Experiments included both recommended procedures and deviations in common practice using glass‐packed green beans and creamed corn. Calculated (general method) F*** values identified some home canning hazards such as over‐packing and high‐reading gages. Appliance used and canning procedure can have a marked influence upon process lethality. Current USDA recommendations were found reliable and safe if directions were followed and equipment was in good working order. Some modifications of directions for pressure saucepans and cookers with weighted gages may be justified. Additional studies over the entire range of low‐acid foods are needed to reevaluate home processing procedures. Although safety is the primary concern, nutrient retention, product quality and process efficiency are important considerations in the light of renewed national interest in home preservation. However, consumer confusion is a real hazard if existing procedures are changed.