Canning
Home canning of foods is done using two processing methods based on the type of food being canned. Low acid foods, such as vegetables and all meats, must be pressure canned. High acid foods, such as most fruits, tomatoes, pickled foods, jams and jellies, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.
Besides the pH, how canning preserves food is based on many other factors such as water activity, enzymes, microorganisms, moisture content and much more.
- Botulism is a life-threatening disease caused by the ingestion of a potent neurotoxin produced during growth of the C. botulinum bacteria. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death.
- Clostridium botulinum - USDA Food Safety and Inspection Service
- Botulism: Sources - National Center for Home Food Preservation
- Botulism: Prevention - National Center for Home Food Preservation
- Botulism: Surprises - National Center for Home Food Preservation
- Preserving Beans pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Frijoles pdf - Kansas State University
- Preserving Sweet Corn pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Maíz Dulce pdf - Kansas State University
- Preserving Peppers pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Chiles pdf - Kansas State University
- Preserving Vegetables pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Verduras pdf - Kansas State University
- Canning Seafood - Oregon State University
- Tantalizing Turnips - University of Alaska
- Preserving Venison - National Center for Home Food Preservation
- Canning Meat, Poultry, and Game - Pacific Northwest Extension
- Canning Meat, Wild Game, Poultry and Fish Safely pdf - University of Wisconsin
- Wild Side of the Menu: Preservation of Game Meats and Fish - North Dakota State University
- Proper Care and Handling of Venison from Field to Table - Penn State University
- Proper Field Dressing and Handling of Wild Game and Fish - Penn State University
- Preserving Apples pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Manzanas pdf - Kansas State University
- Preserving Cherries pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Cerezas pdf - Kansas State University
- Preserving Cucumbers pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Pepinos pdf - Kansas State University
- Preserving Peaches pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Melocotones pdf - Kansas State University
- Preserving Peppers pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Chiles pdf - Kansas State University
- Preserving Strawberries pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Fresas pdf - Kansas State University
- Let's Preserve Pears pdf - Purdue Extension
- Let's Preserve Fruit Pie Fillings pdf - Purdue Extension
- Canning Fruit-based Baby Foods - National Center for Home Food Preservation
- The Influence of Different Tomato Varieties on Acidity as it Relates to Home Canning - Journal of Extension
- Sassy Safe Salsa at Home pdf - Kansas State University
- Atrevida Salsa Casera Segura pdf - Kansas State University
- Preserving Tomatoes pdf - Kansas State University
- Conservas Frescas, Conservas Seguras, Tomates pdf - Kansas State University
- Acidifying Tomatoes When Canning - National Center for Home Food Preservation
- Salsa Recipes for Canning - Pacific Northwest Extension
- Canning Tomatoes and Tomato Products - Oregon State University
- Tomatoes: Safe Methods to Store, Preserve, and Enjoy pdf - University of California, Davis
- Sensational Salsas - National Center for Home Food Preservation
- Tomatoes Tart & Tasty- University of Wisconsin
- Canning Salsa Safely pdf - University of Wisconsin
- How-to Guide to Pressure Canning pdf - Kansas State University
- Guía Práctica para Envasar a Presión pdf - Kansas State University
- How-to Guide to Water Bath Canning and Steam Canning pdf - Kansas State University
- Guía de Cómo Envasar con Baño de Agua y Envasar al Vapor pdf - Kansas State University
- Buckled or Creased Lids - Penn State University
- Cooling Jars and Testing Seals - National Center for Home Food Preservation
- Canning on Smooth Cooktops - National Center for Home Food Preservation
- Canning on Portable Burners - National Center for Home Food Preservation
- Canning Heat Source pdf - Presto Industries
- Cook Surface Precautions for Home Canning pdf - Utah State University
Water boils at lower temperature as elevation increases. In Kansas, the elevation changes from around 700 feet above sea level in eastern Kansas to just over 4,000 feet in western Kansas.
- Kansas Elevation Map pdf
- What's Your Elevation? pdf - Kansas State University
- ¿Cuál es su altitud? pdf - Kansas State University
- Identifying and Handling Spoiled Canned Food - National Center for Home Food Preservation
- Problems and Solutions with Canned Foods - National Center for Home Food Preservation
- Problems and Solutions for Canned Fruit Juices - National Center for Home Food Preservation
- Oozing Canned Pie Filling pdf - University of Wisconsin
- National Presto Industries
- Pressure Cooker Outlet
- Mirro Replacement Parts
- Mirro Cooker and Cooker/Canner Manual pdf
- Presto Manuals
- All American Canners - Wisconsin Aluminum Foundry
- Graniteware - Water Bath Canners
To make fruit pie fillings, ClearJel® is the ideal thickener. Do not use Instant ClearJel®.
Here are some sources:- Glenn's Bulk Foods - 620-662-2875
- Sugar Creek Country Store - 785-321-3000
- Hearthside Country Store - 785-284-0303
- Why old time recipes can't be used for canning - Clemson University
- Say "No" to old pickle recipes - Clemson University
- Canning controversies: No to home canning dairy products - Clemson University
- Avoid Open Kettle or Oven Canning - Penn State University
- Jars with wire bails and glass caps - National Center for Home Food Preservation
- Cakes and Breads in Jars - Are They Safe? - Clemson University
- Using paraffin wax on sweet spreads - National Center for Home Food Preservation
- Canning in Pressure Cookers - National Center for Home Food Preservation
- Canning Pumpkin Butter and Mashed or Pureed Squash - National Center for Home Food Preservation
- Canning Chocolate Sauce Unsafe - National Center for Home Food Preservation