Food preservation: Difference between revisions

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*https://ucanr.edu/sites/MFPOC/
*https://ucanr.edu/sites/MFPOC/
*http://mfp.ucanr.edu/Resources_/Video_Library/
*http://mfp.ucanr.edu/Resources_/Video_Library/
*http://mfp.ucanr.edu/Volunteer/Become_a_Master_Food_Preserver/

Revision as of 18:21, 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