Simple, Safe, Easy to Learn Water Bath Canning. Before preserving any food, consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle. Today’s Topics. Learn how to save fresh produce all year long Learn what spoils food
Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.
Water Bath Canning
consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.
Advantages of FoodPreservation
Year round availability of foods
Eliminate or reduce microbial hazards
1 teaspoon (3000mg) ascorbic acid to one gallon of water
Commercial ascorbic acid mixture
Heating the fruit
Helps retain shape, color and flavor of fruit
Not necessary for safety
Commercial unsweetened apple, pineapple or white grape juice
Can add non-nutritive sweeteners (Splenda®)
Missing preservative aspects of sugarCanning Fruit
“This material has not been peer-reviewed for statewide distribution -- blind peer review pending.”
United States Department of Agriculture (2009). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539.
University of Georgia Cooperative Extension Service, National Center for Home Food Preservation. www.uga.edu/nchfp
Ohio State University Extension, Canning Basics, http://ohioline.osu.edu/hyg-fact/5000/pdf/5338.pdf
Ohio State University Extension, Canning Tomatoes, http://ohioline.osu.edu/hyg-fact/5000/pdf/5336.pdf
Ohio State University Extension, Basics for Canning Fruit,http://ohioline.osu.edu/hyg-fact/5000/pdf/5343.pdf