Food preservation

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."

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
• http://mfp.ucanr.edu/Resources_/Video_Library/

Videos

• https://www.youtube.com/channel/UCh4ob5VmTNwSFtf1fm2fllQ
• https://www.youtube.com/watch?v=WXYCQBuaHy4
• https://www.youtube.com/playlist?list=PLUdL3XGccEJHT7Xki_pSc495Su9rZAVns
• https://www.youtube.com/c/UCANR/videos

Certified Master Food Preserver

• https://www.healthycanning.com/master-food-preserver-courses/
• https://www.signupgenius.com/go/10c0a4fabab2baafc1-certified1
• https://www.sbcanning.com/2011/04/certified-master-food-preserver.html
• https://ucanr.edu/sites/MFPOC/
• http://mfp.ucanr.edu/Resources_/Video_Library/