Canning Foods Presentation by Andrew Meador 8:20 Appalachian History

Canning Methods  The Boiling Bath Water Method This is safe for fruits, jams, tomatoes, jellies, pickles, and other preservatives. This is safe for fruits, jams, tomatoes, jellies, pickles, and other preservatives.  Pressure Canning This is the only safe method for preserving vegetables (which I did).

Bacteria  A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary.  Bacterial cells are killed at boiling temperatures, yet, they can form spores that can withstand these temperatures. Spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. Spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When spores begin to grow, they produce the deadly botulinum toxins. When spores begin to grow, they produce the deadly botulinum toxins.

Helpful Utensils Specialized For Canning  A lid wand is a magnetized wand for removing treated lids from hot water.  A jar lifter is essential for easy removal of hot jars.  A narrow, flat rubber spatula is used for removing trapped air bubbles before sealing jars.

Ingredients For Corn Relish (Vegetables That I canned)  1/3 cup of white vinegar  ½ cup of sugar  ¼ teaspoon of turmeric  ¼ teaspoon of dry mustard  ¼ cup of diced onions  2 tablespoons of sweet red bell pepper  2 tablespoons of sweet green bell pepper  1 ¼ cups of whole yellow kernel corn  ¼ cup of diced celery

Steps of Pressure Canning  Put desired foods into jars that are going to be pressure canned. These are usually low acidic foods such as vegetables and meats. These are usually low acidic foods such as vegetables and meats.  Place jars of food in 2 to 3 inches of water inside the pressure cooker.  Close the pressure cooker and heat it to 240° F.  Heat for specified amount of time. (In this case, nearly 15 minutes).  Remove with jar lifter when finished.