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The basics of canning

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Jessie Liedecker explained the basics of home canning at the August meeting of the Town and Country Garden Club.

The program, “Preserving Your Garden’s Bounty,” explained two methods of canning at home: boiling water bath canning and pressure canning.

Whether food is high acid or low acid indicates which type of processing method should be used. Canning procedures were explained for jams, jellies, spreads and the use of pectin in the processing.

Liedecker explained many of two-up to date canning utensils: a seven-inch lid lifter with a magnet on the end to remove canning lids from simmering water and a bubbler to remove excess air from the jar before processing.

A plastic knife could also be used as a metal knife can scratch the glass and cause the jar to crack. Penn State suggests only books after 1996 to ensure the best quality of food preserving.

Liedecker is a retired home economics teacher of 33 years. She resides in Wayne Township on a family farm dating from the 1800s.

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