It cannot be over-stressed the importance of Canning with respect to food preservation and its importance in contributing to food hygiene and the resulting good health and well-being.
Hence, I shall re-cap what has already been explained in previous sections of this course but in a different manner.
Canning is a quick way to preserve large quantities of food.
“We eat what we can and freeze what we can, and what we can’t, we can” is a saying in many families.
The USDA’s (United States Department of Agriculture) Complete Guide to Home Canning is the bible of safe canning: If it’s done right, canned food can still be safe to eat after 100 years !
Another valid saying is “ keep it hot, keep it cold or don’t keep it ” and the This chart from the USDA shows why this is good advice. The microorganisms that cause food to spoil don’t live well at high and low temperatures.
Canning is a way to preserve food at room temperature. It works by cooking the food and containers at high temperatures to kill micro-organisms and sealing the jar so no new ones can enter.
Properly canned food is safe. Improperly canned food can cause Botulism poisoning from Clostridium Botulinum bacteria. The name comes from the Latin word for “sausage”, “botula”.
The spores of this bacterium are present nearly everywhere. They can survive some boiling. They thrive in an anaerobic environment such as a sealed can, producing a nerve toxin. They can’t handle acidic enviroments (pH<7.0 i.e. less than seven), in this case in this case pH < 4.6, oxygen, or a ‘wet’ temperature above 250 degrees Fahrenheit.
NB: The keys to safe canning of food are pH, moisture content, cooking temperature, pressure, time, sterile procedures and proper sealing.
The heat interrupts natural spoilage by destroying food contaminants and, at the same time, removes air from the jars. As the jars cool, a vacuum seal forms to prevent re contamination.
As you can now imagine there are different types of canning and consequently different types of canners. Having understood the principle underlying the canning of foods to enhance food preservation, it is now easier for us to explain not only what is suitable for you to do at home but also which foods are suited to a particular canning process.
There are 2, strongly recommended home canning methods:
- water bath canning and
- pressure canning
Understanding the components and difference between the two processes will help you choose the method best for the foods you want to preserve.
Which Canning Methods should you choose?
Water Bath or Pressure Canner ? A common question the response of which will determine how successful your canning has been and also whether or not it was done safely.
Water Bath Canning
A lower-temperature canning process, water bath canning is ideal for high-acid foods and recipes that incorporate the correct measure of acid. The combination of time and temperature destroys mold, yeast, and enzymes that cause spoilage while creating a vacuum seal. Make sure the canning rack fits into the pot ! This process is recommended for produce and recipes including:
- Fruits and fruit juices
- Jams and jellies
- Salsas
- Tomatoes
- Pickles and relishes
- Chutneys, sauces, pie fillings
- Vinegar
- Condiments
McSunley Medium Stainless Steel Prep N Cook Water Bath Canner, 21.5 quart, Silver :
Pressure Canning
Pressure canning is the only processing method that reaches the high temperature (240°F min.) needed to safely preserve low-acid foods. It is the combination of time and temperature that will destroy food-borne bacteria and create a vacuum seal necessary to prevent spoilage. This process is required to preserve foods and recipes like:
- Meats
- Poultry
- Salsas
- Vegetables
- Chili
- Seafood
Presto 01781 23-Quart Pressure Canner and Cooker :
Some Helpful Tips !
- In canning, the acid content is crucial. Jams, jellies, marmalades, or any fruit or mixture with an acid content high enough to inhibit the growth of microorganisms, can be safely canned with a water bath.
- Low-acid vegetables (all types except tomatoes) should be frozen or canned in a pressure cooker, unless you are marinating them.
- Maceration adds enough acidity to allow safe sterilization with hot water.
An Illustrative Summary (Downloaded from simplecannig.com) :
Before you actually start, it’s important to read and learn about how to keep your working area as clean and sterile as is possible.
Therefore, move onto PART 5 to read more !
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