Category: Education

Presentation Description

No description available.


Presentation Transcript


Food Preservation CANNING

Canning Methods: 

2 Canning Methods Determine by the pH: Low acid foods High acid foods

Acid Foods: 

3 Acid Foods pH < 4.6 (measure of acidity) Generally all fruits Tomatoes and figs are borderline – (specific amounts of citric acid or lemon juice must be added before canning to acidify) Sauerkraut Foods to which large amounts of acid are added (pickles)

Low Acid Foods: 

4 Low Acid Foods pH > 4.6 Generally all vegetables Meats Poultry Seafood Soups Mixtures of acid and low acid foods (spaghetti sauce – meat, vegetables and tomatoes)

Methods of Pack: 

5 Methods of Pack Raw Pack Place raw food directly in jars. Boiling hot liquid is then poured over the food. Pack firmly, don’t crush. Add jars carefully to canner.


6 Hot Pack Food is cooked in liquid before packing. Cooking liquid poured over food in jar. What are the advantages? If directions only list hot pack instructions, then hot pack!


7 Two Approved Methods of Processing canned foods 1) Boiling Water Canning (212°F at sea level) 2) Pressure Canning (at least 240°F)

Why Do Low Acid Foods Have to be Pressure Canned to be Safe? : 

8 Why Do Low Acid Foods Have to be Pressure Canned to be Safe? Clostridium botulinum! C. botulinum forms protective, heat-resistant spores. Spores require higher temperatures for destruction in a reasonable period of time (usually 240oF or above at sea level)


9 Headspace * Space in the jar between the inside of the lid and the top of the food or its liquid.

What happens if you do not leave the correct headspace?: 

10 What happens if you do not leave the correct headspace? Too little Too much

Testing for Seals: 

11 Testing for Seals * Listen for “pop”. * Lid curved inward, won’t move when pressed. * Clear ringing sound when tapped.

Pickling : 


authorStream Live Help