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Canning -- Miscellaneous

Is open kettle canning still a recommend food processing practice?

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Open-kettle canning means putting hot food into hot jars and putting a prepared lid on it with no further processing and this is no longer a recommended practice. It previously was used for sealing pickled products and jams and jellies. The correct procedure for these products today is to process in a boiling water bath (jams and jellies) or in a simmering water bath (pickled products).

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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