Food preservation: Difference between revisions
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*https://www.sbcanning.com/2011/04/certified-master-food-preserver.html | *https://www.sbcanning.com/2011/04/certified-master-food-preserver.html | ||
*https://ucanr.edu/sites/MFPOC/ | *https://ucanr.edu/sites/MFPOC/ | ||
*http://mfp.ucanr.edu/Resources_/Video_Library/ | |||
Revision as of 18:15, 23 August 2020
Canning
Water bath vs pressure canning
"Pressure Canner Method: Pressure canning is the only safe method for canning low-acid foods according to the United States Department of Agriculture. The bacteria, Clostridium botulinum, produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212 degrees F. In addition, bacteria thrive on low acids in the absence of air. Therefore, for a safe food product, low-acid foods need to be processed at 240 degrees F. This temperature can only be achieved with a pressure canner.
What foods are considered “Low Acid Foods”? All vegetables and meats are low acid and must be canned in a pressure canner."
Books
Online courses
- https://www.healthycanning.com/online-courses-in-home-canning/
- https://www.youtube.com/c/KSREVideos/videos
- Drying fruits - https://www.youtube.com/watch?v=WXYCQBuaHy4
Videos
- https://www.youtube.com/channel/UCh4ob5VmTNwSFtf1fm2fllQ
- https://www.youtube.com/watch?v=WXYCQBuaHy4
- https://www.youtube.com/playlist?list=PLUdL3XGccEJHT7Xki_pSc495Su9rZAVns