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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