Food preservation: Difference between revisions

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


==Certified Master Food Preserver==
==Certified Master Food Preserver==

Revision as of 18:18, 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

Videos

Certified Master Food Preserver