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#Food processing methods canning update#

Critical reviews of scientific literature related to home food processing will be conducted and summarized to provide the basis of current recommendations and mapping future directions. Award additional subcontracts as research needs are identified, as a means of increasing multi-institutional collaborations in years 2 through 4.ġ. Identify areas where further research in home food processing and preservation techniques is needed. Establish distribution mechanisms for dissemination of guidelines, including a new interactive website with scientifically-based information and guidelines for home food processing and preservation, a national model Master Food Preserver Program, web-based instruction modules, and a national teleconference. Develop and test new recipes (products) and guidelines on home food processing and preservation methods that emphasize: (a) popular consumer specialty foods such as salsas, relishes, sauces and chutneys, ethnic foods and new varieties of fruits and vegetables (b) safety guidelines for processing food in community cannery settings and (c) applications of updated technology, such as microwave blanching for food freezing.

#Food processing methods canning update#

Update the current guidelines for home food processing and preservation, incorporating new or revised recommendations as appropriate. Review recent research conducted in the public and private sectors on home food processing and preservation techniques, and formulate recommendations for new recipes and guidelines, as well as adoption or adaptation of existing recommendations. Five specific goals for activities of the National Center will best meet the needs for providing scientific, research-based recommendations for home food processing and preservation to the public. It will also regularly update the Extension database and publications or other recommendations to insure that audience needs for this type of food safety information continue to be met. This temperature can only be reached using the pressure method.The National Center for Home Food Processing and Preservation will be a network among home food safety experts and provide needed new research on home food preservation. In pressure canning method,jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F.In the hot water canning method, jars of food submerged in boiling water (212☏ at sea level) and cooked for a specified amount of time.Pressure canning can be used for low acidic foods such as: Hot water canning can be used for high acidic foods such as:Ģ. The cans are then cooled in cold water or air, after which they are labeled.ġ.

The sealed cans are then sterilized i.e., they are heated at temperatures high enough and for a long enough time to destroy all microorganisms.

Immediately after the cans are exhausted, they are closed and sealed.

The filled cans are then passed through a hot-water or steam bath in an exhaust box this heating expands the food and drives out the remaining air.

The filling of cans is done automatically by machines cans are filled with solid contents and, in many cases, with an accompanying liquid (often brine or syrup) in order to replace as much of the air in the can as possible.

“Blanching softens the vegetable tissues and makes them pliable enough to be packed tightly, while also serving to inactivate enzymes that can cause undesirable changes in the food before canning.”

Almost all vegetables and some fruits require blanching by immersion in hot water or steam this process serves as an additional or final cleansing operation.

Cleaning usually involves passing the raw food through tanks of water or under high-pressure water sprays, after which vegetable or other product is cut, peeled, cored, sliced, graded, soaked, and pureed, and so on.

The canning process itself consists of several stages: Why canning?Ġ1.Suitable for high and low acidic foodsĠ3. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. A pressure cooker does not have adequate room for both the canning jars and the water needed to create the right amount of pressure to preserve foods.” What is canning?Ĭanning is a preservation method that involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. “Don’t confuse a pressure canner with a pressure cooker, which is used to cook food quickly.