logging in or signing up Canning nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1732 Category: Education License: All Rights Reserved Like it (2) Dislike it (1) Added: March 18, 2009 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Slide1: 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. Slide6: 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! Slide7: 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) Headspace: 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 : Pickling You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Canning nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 1732 Category: Education License: All Rights Reserved Like it (2) Dislike it (1) Added: March 18, 2009 This Presentation is Public Favorites: 1 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Slide1: 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. Slide6: 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! Slide7: 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) Headspace: 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 : Pickling