HOME CANNING THE BASICS . MARTHA SMITH PATNOAD, CP-FS CE FOOD SAFETY EDUCATION SPECIALIST DEPT OF NUTRITION AND FOOD SCIENCES UNIVERSITY OF RHODE ISLAND 401-874-2960 firstname.lastname@example.org 8/10. Two Approved Methods of Canning Foods At Home. Boiling Water Canning (212 °F)
CE FOOD SAFETY EDUCATION SPECIALIST
DEPT OF NUTRITION AND FOOD SCIENCES
UNIVERSITY OF RHODE ISLAND
Acid foods, ie- tomatoes, pickles, relishes, salsas, jams and jellies
2) Pressure Canning (at least 240°F)
waste materials and toxins
The following slow down heat penetration:
Heat-up and cool-down times in pressure canners are counted toward “sterilizing” the contents of the jar. Don’t rush!!!
FOODS CAN BE DIVIDED INTO TWO CATOGORIES:
2. LOW ACID
amounts of citric acid or
bottled lemon juice are
added to acidify)
amounts of acid are
Acidity measurement = pH
Low pH values = high amount
Bacteria can grow between
pH 4.6 and pH 9.0
Bacteria grows best between pH 6.0 and pH 7.5
0 1.0 2.03.0 4.04.65.0 6.0 6.4 7.08.0 8.5 9.0 10.0 11.0 12.0 13.0 14.0
NEVER USE “granny’s method.”
* Each food has its own processing time.
Follow directions carefully!
* Time differs with size of jar.
* Too Little
or scratched – keep hot until used
to prepare 2-piece lids
and ring bands
* Clear ringing sound when tapped
Note: If directions say only hot pack then hot pack!
* Too little
* Too much
pH greater than 4.6
(low acid + acid)
off or petcock open.
(Dial gauge should read zero)
After the water is fully boiling, process the jars for the required process time.
The water must never stop boiling. If it does, return the water to a boil and start timing the process again.
After all the jars are in the canner, make sure the water is 1 to 2 inches over the tops of the jars. Place the lid on the canner.Processing
threads of the jar removing
any food or liquid residues
a cool, dark, dry place