Food preservation: Difference between revisions
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==Books== | ==Books== | ||
*https://www.amazon.com/Homestead-Canning-Cookbook-Instructions-Sustainable/dp/0736978941 | |||
*https://www.amazon.com/Canning-Preserving-Food-Beginners-Fermenting/dp/B08C475VXF/ref=sr_1_1 | |||
==Online courses== | ==Online courses== | ||
Revision as of 18:20, 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
- https://www.amazon.com/Homestead-Canning-Cookbook-Instructions-Sustainable/dp/0736978941
- https://www.amazon.com/Canning-Preserving-Food-Beginners-Fermenting/dp/B08C475VXF/ref=sr_1_1
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