Food preservation: Difference between revisions

From Public wiki of Kevin P. Inscoe
Jump to navigation Jump to search
Line 28: Line 28:
*https://www.sbcanning.com/2011/04/certified-master-food-preserver.html
*https://www.sbcanning.com/2011/04/certified-master-food-preserver.html
*https://ucanr.edu/sites/MFPOC/
*https://ucanr.edu/sites/MFPOC/
*http://mfp.ucanr.edu/Resources_/Video_Library/

Revision as of 18:15, 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