Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University Types of Preservation Home Canning Pressure Cooker Water Bath (Steamer ) Juicer Freezing Drying Pickling Home Canning Pressure Cooking
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Utah State University
Water Bath (Steamer)
Temperature 240 degrees @ 12 lbs
Kills botulinum, yeasts, bacteria and molds
Temperature @ 212 degrees
Kills bacteria, yeasts and molds
Just where do my tomatoes fit?
Tomato acidity 4.6
Use only approved recipe
(or soup canning recipe)
Canning fruits, vegetables and meats
Kerr and Ball owned by same company
(cool TEMPERATURE is key to long storage life, dark, climate)
Ascorbic Acid (vitamin C)
Citric Acid, Lemon Juice
Blanching (Steaming or Microwave)
Blanching (water or microwave)
Sulfur Treatment (asthma)
Ascorbic Acid (Powder, Fruit Juices)
Other (Honey, Saline, Lemon, Hot Syrup)
Leathers (fruit and vegetable)
Insect control ( moths, insects, rodents)
Juice or Berries added
“The Jell” (Pectin, gelatin powder, instant jell)
Process and turn upside down (lower headspace) follow directions on pkg.
Discontinued use of : Wax –mold growth
Breads in a Jar
Vitamin, mineral and flavor content will decrease/ still have calories.
Volume may decrease
www.uga.edu/nchfp/how/can Good site for canning information
Excellent Book: Ball Blue Book