Canning Safety
Pressure Canning
Pressure canning is a form of preserving low acid food by use of a pressure canner that uses steam to create pressure inside the special vessel.
Pressure canning is the only canning method that reaches temperatures over 212° Fahrenheit which can kill not just the bacteria but the toxins they create. In pressure canning, some of the water in the canner is converted to steam, which is what creates the pressure in the canner. The pressurized heat from the weights (5 pounds, 10 pounds or 15 pounds) increases the temperatures.
This pressurized heat destroys the potentially dangerous bacteria and toxic spores. As the jars cool, a vacuum is formed, sealing the food within the jar, which prevents new microorganisms from entering the food. Read more about Pressure Canning
This pressurized heat destroys the potentially dangerous bacteria and toxic spores. As the jars cool, a vacuum is formed, sealing the food within the jar, which prevents new microorganisms from entering the food. Read more about Pressure Canning
Waterbath canning
Water bath canning is a great way to preserve high acid foods like jellies, jams, and pickling.
Boiling waterbath canning involves packing sterilized jars with food, completely covering the jars with water, heating the water to boiling temperatures, and processing for a set amount of time according to the recipe used.
Boiling removes the oxygen that remains in the jar, which helps to form an airtight seal between the lid and rim of the product while it cools. Remember: only high acid-foods can be processed with the boiling water bath canning method. This method does not kill the toxin which causes food borne Botulism. This bacteria and spore grow perfect in conditions without oxygen because it is an anaerobic bacteria. Read more about WaterBath Canning
Boiling removes the oxygen that remains in the jar, which helps to form an airtight seal between the lid and rim of the product while it cools. Remember: only high acid-foods can be processed with the boiling water bath canning method. This method does not kill the toxin which causes food borne Botulism. This bacteria and spore grow perfect in conditions without oxygen because it is an anaerobic bacteria. Read more about WaterBath Canning
Canning safety
According to the Department of Agriculture, the only safe way to can low-acid foods is to use pressure canning methods.
On our food, there are microorganisms that we cannot see with the naked eye. There are four basic agents of food spoilage; Enzymes, Mold, Yeast, and Bacteria. Canning does interrupt the natural cycle of food spoilage, so food can be safely preserved. Molds, yeasts, and enzymes are destroyed in temperatures below 212° Fahrenheit, water boiling temperatures (except for mountainous areas) which make boiling water bath canning sufficient to destroy those agents of spoilage.
Bacteria, however, are not easily destroyed. The bacteria known to cause food borne botulism, Clostridium botulinum, produce a spore that makes a poisonous toxin called Botulism. This spore is not destroyed in temperatures at 212° Fahrenheit or lower. The bacteria also survive on low-acid foods in the absence of air (anaerobic organism).
For a safe food product, low-acid foods must be processed at 240° Fahrenheit, which is only achieved by pressure canning. Water bath canning allows us to preserve food by killing off mold, yeasts, some bacteria and enzymes by boiling in a large canner, and then creating a vacuum seal while it cools. Since the foods are high in acid, the environment in the jars should not allow these agents of spoilage to survive. Most water bath canned food should be shelf stable for 12-24 months.
On our food, there are microorganisms that we cannot see with the naked eye. There are four basic agents of food spoilage; Enzymes, Mold, Yeast, and Bacteria. Canning does interrupt the natural cycle of food spoilage, so food can be safely preserved. Molds, yeasts, and enzymes are destroyed in temperatures below 212° Fahrenheit, water boiling temperatures (except for mountainous areas) which make boiling water bath canning sufficient to destroy those agents of spoilage.
Bacteria, however, are not easily destroyed. The bacteria known to cause food borne botulism, Clostridium botulinum, produce a spore that makes a poisonous toxin called Botulism. This spore is not destroyed in temperatures at 212° Fahrenheit or lower. The bacteria also survive on low-acid foods in the absence of air (anaerobic organism).
For a safe food product, low-acid foods must be processed at 240° Fahrenheit, which is only achieved by pressure canning. Water bath canning allows us to preserve food by killing off mold, yeasts, some bacteria and enzymes by boiling in a large canner, and then creating a vacuum seal while it cools. Since the foods are high in acid, the environment in the jars should not allow these agents of spoilage to survive. Most water bath canned food should be shelf stable for 12-24 months.