Welcome to Canner’s Corner! Join me for the next eight weeks as we explore the science of home food preservation from K-State Research and Extension.
Canning food at home is an enjoyable kitchen activity, but one based more in science than culinary art. Tested canning recipes must be followed exactly for the products to be safe. Canning time is not a time for personal creativity! It is unsafe to make up or modify canning recipes by changing ingredients, procedures, processing times or even jar sizes.
If canning is not done properly, serious food-borne illness can result. So when canning, be a scientist, not a chef. Use up-to-date procedures from reliable, research-based sources and follow instructions precisely for best results. Remember, just because the lid seals doesn’t mean it’s safe!

Altitude matters
You learned it in science class – water boils at lower temperatures as elevation increases. This principle affects the safety of home canned foods.
For higher altitudes, science-based canning guidelines recommend longer processing times in the boiling water bath and higher pressures in pressure canning.
Kansas altitudes range from below 1,000 feet to just over 4,000 feet, so knowing your altitude is critical for making required canning adjustments. Most Ellis and Barton County locations are at about 1,800-2,100 feet elevation, requiring pressure canning at 11 or 12 pounds pressure (or 15 pounds for weighted gauge canners) and longer times for boiling water bath canning. Follow specific canning recipes in a reliable canning resource.
Failure to adjust for altitude will lead to under-processed food, which can allow for growth of the botulism bacteria.

Linda K. Beech, Cottonwood District Extension Agent, Family and Consumer Sciences.