Canning Basics
What is canning?
Method of preserving food - processed and sealed in an airtight container.
What should always be included on jars after canning?
the label - name of product and date
What is the processing time for pressure canning beans? Pints? Quarts?
Pints 75 minutes ; Quarts 90 minutes
Name 3 methods of preserving food.
Refrigeration - Freezer - Canning - Vacuum Sealing Dehydration/Drying - Salting/Curing
How high should the water be when you place the jar in the water bath canner?
1-2 inches above the jar
How long should you boil the jars and lids to sterilize them?
About 10 minutes
How do you know if the jars properly sealed?
The lid will not pop
Cool, Dark, Dry location
How long should the jars rest after they have been boiled
12-24 hours
After filling the jar what should you do?
Remove the bubbles and Wipe off the rim of the lid
When is it safe to open a pressure canner?
When the air vent locking pin is down and there is now more steam in the canner.
How do you know a jar has a proper seal?
listen for popping / ping sound
lid does not spring up when pressed in the center.
low acid foods
What types of foods should not be used for the water bath method
low acidic foods
What is the difference between hot packaging vs cold packaging
Hot packaging- the food is heated or cooked
Cold packaging- the food is raw
too much food in the jar or too little food in the jar can cause the jar to not do what ?
not seal properly.
What is headspace?
the distance between the surface of food and underside of the lid
What is the food illness you can get from improper canning?
Botulism
What method is used to process high acid foods?
Water bath canning.
What bacteria can be found in high acid foods?