Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, University Outreach and Extension

The gardens are looking great! If you've had some "hard water" on your garden, it's not too late to replant or put in a fall garden. The Vegetable Planting Calendar lists late July as the last of the planting dates for North Missouri for many vegetables. Pick up a copy of the planting calendar at your local extension center or view on-line at http://muextension.missouri.edu/xplor/agguides/hort/g06201.htm.

While we pull weeds, water and tend to the garden, we need to be tending to our food preservation equipment and making sure we have our supplies and equipment working. Here are a few reminders related to canning to help you prepare for the season.

Get your DIAL Gauge Checked. It is recommended that dial pressure gauges be checked annually. Don't wait until you cannot get the pressure up or you have spoilage to get it checked. Checking the accuracy of the gauge can prevent you from over-or under-processing foods. Dial gauges can be checked at most of the Northwest Region Extension Centers.

Bring only the lid with the dial gauge and allow at least 30 minutes for the test. Most counties charge $1.00. Take care of this task now, while you have some time. Weighted gauges do not need checked.

Use Current Information. Always preserve with the most current, research-based information. While it's fine to use the book that came with your canner on how to use, the processing times probably are out-of-date if it is a pre-1989 book. The University Extension Guides are current and easy to use and researched-based and tested. Our guidelines are available on-line at: <http://muextension.missouri.edu/xplor/hesguide/foodnut/> and look for the Quality for Keeps guides beginning with publication number 1452.

Safety is Time. When it comes to canning, creativity and canning don't mix. How hot the food was or how long it cooked before it was put in the jar has NO EFFECT on the processing time. The bacteria's spores that cause botulism in vegetables and meats are very heat resistant. The spores can survive hours of boiling and are destroyed at 240 degrees-the temperature in a pressure canner at 10 pounds pressure. That's why the only safe way to process low-acid foods is in a pressure canner at 10 pounds pressure or above. Then, when we factor in the adjustment for our elevation above sea level, in the Northwest Region you will process at 11 pounds pressure if you have a dial gauge and 15 pounds pressure if you have a weighted gauge-for most areas. The printed guide GH 1451 contains a map with elevations across the state.

Use Fresh Flats. When you buy canning flats, date the box. Try to use this year or by the end of the next canning season. Old flats tend to cause sealing failure. Always read the directions on the box of flats. Last year there were changes in the materials used in flats and by not following directions, or putting the rings on too tight, there were sealing failures because flats buckled. So read the directions on the box.

Don't Forget to Vent! Now, let's review the venting technique which is helpful to prevent loss of liquid and helps to control fluctuating pressure. Liquid lost from jars may be caused by overfilling jars or fluctuating pressure. If your canner is vented properly, the pressure will come up quickly and be easy to maintain. Venting is letting all the air escape through the vent before pressure is allowed to build. Let steam flow freely through the vent for 10 minutes before closing the petcock. The pressure will then come up quickly and steadily. Venting should be done regardless of what your canner's instructions say. You'll be pleased with the results.

Finally, Plump Your Rubber Ring. Your rubber ring or gasket in your canner shrinks and may need plumped before you start your summer's canning. To plump the ring, pull it out of the canning lid and boil 10 minutes in a quart of water and ?cup of vinegar. While the ring is hot, fit it back into your lid. You'll have no more escaping steam around your lid. If your ring is cracked and brittle, replace with a new one. Manufacturers recommend replacing all rubber parts every two to three years.