Michigan State University Extension
Preserving Food Safely - 01600940
10/13/97

EQUIPMENT AND METHODS NOT RECOMMENDED

     Open-kettle  canning  and  the  processing  of  freshly
filled  jars  in conventional ovens,  microwave  ovens,  and
dishwashers are not recommended, because these practices  do
not  prevent all risks of spoilage.                         

     Steam  canners are not recommended  because  processing
times  for use with current models have not been  adequately
researched.  Because steam canners may not heat foods in the
same  manner  as  boiling  water  canners,  their  use  with
boiling-water process times may result in spoilage.         

IT IS NOT RECOMMENDED THAT PRESSURE PROCESSES IN EXCESS OF  
15  PSIG  BE APPLIED WHEN  USING  NEW  PRESSURE  CANNING    
EQUIPMENT.   MOST  MANUFACTURERS   ALSO   DO  NOT  RECOMMEND
OPERATING THEIR PRESSURE CANNERS ABOVE 15 PSIG.             

     So-called canning powders are useless as  preservatives
and do not replace the need for proper heat processing.     

     JARS  WITH  WIRE BAILS AND GLASS CAPS  MAKE  ATTRACTIVE
ANTIQUES OR STORAGE CONTAINERS FOR DRY FOOD INGREDIENTS  BUT
ARE  NOT  RECOMMENDED FOR USE IN  CANNING.   ONE-PIECE  ZINC
PORCELAIN-LINED  CAPS ARE ALSO NO LONGER RECOMMENDED.   BOTH
GLASS AND ZINC CAPS USE FLAT RUBBER RINGS FOR SEALING  JARS,
BUT TOO OFTEN FAIL TO SEAL PROPERLY.                        

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