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Canning -- Miscellaneous

Why is it necessary to heat process home canned foods? How do I determine what method to use?

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"Processing" or "heat processing" home canned foods is necessary to destroy all the microorganisms that could cause food spoilage and to vent air from the jar in order for a vacuum seal to form. Processing filled jars for the correct length of time, following approved guidelines will assure the product is safe to store on the shelf. There are two methods recommended today for processing home canned foods. The boiling-water method for high-acid foods and the steam-pressure method for low-acid foods are the only methods considered safe. To determine which method is appropriate for the food types you are canning, refer to Canning Basics. For up-to-date recipes indicating the correct processing time, see Recipes. Source: Original FAQ posted at http://www.homecanning.com/usa/alfaq.asp

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