NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/760935
Canning Cautions and Tips W hen canning low-acid foods such as fish and game, poorly sealed jars or undercooking may allow the survival of the bacteria Clostridium botulinum or its spores. The bacteria produces the toxin botulinum that, when ingested, causes botulism, a rare but serious disease; symptoms include nausea, blurred vision, paralysis and even death. Clostridium is common in our soils and waters and is easily transferred to meat. It prefers low- acid and low-oxygen environments, and therefore can subsist and grow in sealed jars of meat. The bacteria's heat-resistant spores are killed during cooking only when temperatures reach a minimum of 248 degrees F for at least 30 minutes. The temperature in most pressure cookers set at 15 pounds of pressure reaches 250 degrees, well above the 212 degrees of conventional boiling or simmering, killing the bacteria and its spores. Because of the danger of botulism, meats should always be canned in a pressure cooker and never in a water bath (an unpressurized pot of boiling water). Most recipes call for pressure cooking meats at 15 pounds of pressure for 60 to 90 minutes. Properly canned, meats will remain preserved for several years. • Pressure cookers are sealed vessels with interlocking lids to withstand high pressure, a gasket to prevent air escape, and a valve to release steam to maintain constant pressure. Trapped steam increases the cooker's internal pressure allowing the temperature to rise above the boiling point of water. When pressure canning, always use quality heat-tolerant canning jars, such as those made by Mason or Ball, and avoid reusing pickle or mayonnaise jars as they may crack. Canning jars can be bought at most grocery stores, but can often be acquired more cheaply at garage or estate sales. Avoid using jars with cracks or nicks on the rim. • Another tip: When canning meat or other foods, only use canning or pickling salt. Regular or table salt is not pure sodium chloride. It contains the additive calcium silicate, which, during canning, can cause the salt to settle to the bottom of the jars or cause clouding within the jars. • Though modern-day stainless steel pressure cookers are safe, remain cautious when cooking with high pressure. Foremost, never put your face near the steam relief valve, as you could get scalded, and never take the lid off after cooking until the pressure has equalized, as steam or boiling water may rush out. Always read the instructions that come with pressure cookers regarding their operation and how to can specific foods. You might consider having a mentor the first time you can meats. ■ Browned pheasant is packed into clean, pre- heated canning jars. PHOTO BY GERRY STEINAUER DECEMBER 2016 • NEBRASKAland 55