Advantages Of Safe Canning Method

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Safe canning methods
Like mentioned earlier, there are two methods; water bath and pressure canner method. We will explain in next few sentences difference between these and how to choose ideal for you:
Water bath:
- This method is safe for jellies, tomatoes, jellies, pickles and other preservers. With this method jars of food are heated in ways that are completely covered with water, boiling, and “cooked” for specific amount of time.
Pressure canning:
- This method is particularly suitable preserving vegetables, poultry, meat and seafood products. Jars, with this method, are placed into 2-3-inches of water in a special pressure cooker which is heated to a temperature of at least 240F. This temperature can only be reached using the pressure …show more content…

You can remove some of the content and reprocess again.
Cause: Food particles on jar rim.
Solution: Clean the jar rims with a clean cloth before applying the lids. This way you will be able to seal properly.
Cause: Failure to heat filled process jars using the correct method and an adequate length of time.
Solution: Heat process all the filled jars using the method and time recommended in a tested recipe for the specific food and jar size. Do not heat in smaller amount of time.

Conditions: Jars seals, than unseals. If the spoilage is obvious do not use.
Cause: Crack or chip in the jar rim.
Solution: Check jars and rims especially before using and discard all with uneven chipped surface. In most cases this is issue but lids can also be problem.
Cause: Excess air left in the jar:
Solution: Use headspaces recommended in recipe and slide a nonmetallic utensil between food and jar to release trapped air before applying lids and screw …show more content…

So, in order to enjoy in safe and quality foods have those in mind.
Canning tips:
- Do not use overripe fruit. Canning will not improve the quality of food so if you start with low quality you will end up with low quality. Overripe fruit tend to have poor quality which is most obvious when it comes to taste and nutrients.
- Do not add substantially more seasoning and spices. These items are often high in bacteria and excess spices can make canned item unsafe. To avoid this use suggested spices and try using unpacked ones.
- Do not add more low-acid ingredients than specified in the recipe. This may result in unsafe product. Low acid ingredients may lead to grow of botulism bacteria.
- Do not add fat or butter or some oils to canned products, unless written in recipe. Butter and fats do not store well and may increase the rate of spoilage. Adding fat may slow the rate of heat transfer and result in unsafe product, because poor heat transfer may again lead to grow of botulism bacteria.
- Never process jars in oven because you will not make them safe for usage and they can even

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