Basics of Home Food Canning
- Just a few rules that will make your home food preservation safe and successful
- Processing Temperatures. Foods suited for canning are divided into acidic (<4.6 PH) - basically all fruits, tomatoes, sauerkraut and all acid added products (pickles) and non-acidic (4.6PH or more) - vegetables, meats, fish and mixed sauces. Acidic canned products need to be boiled (212F degrees) and non-acidic canned products need to be pressure canned (240F degrees or more) to ensure the botulinum spore is destroyed.
- Salt. Follow the recipe for brines very accurately, a lower salt content will produce inferior results and will encourage food spoilage.
- Vacuum seal. Preventing air from getting into your canned foods will make it impossible for aerobic microbes and fungus to survive. Best way to maintain a great vacuum seal on jars is the use of Mason jars with two part lids. Always check for popping lids, that is a sure sign that the seal was broken and the food is probably altered.
- Sugar content. Even with a good seal fruit preserves without enough sugar will sour and mold. Follow the recipe quantities.
- Slow cooling. Allow the preserves to cool slowly over a 12 to 24 hour period.
- For more detailed information on home food preservation and safety, please check out The National Center for Home Food Preservation
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