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==Water bath vs pressure 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==
==Books==

Revision as of 18:07, 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