 |
| Saturday, November 21, 2009
|
Login |
|
|
|
|
|
|
|
 Canning is a method of preserving food by first heating it to a temperature that destroys contaminating microorganisms, and then sealing it in air-tight jars, cans or pouches. Because of the danger of botulism and other pathogens, the only safe method of canning most foods is under conditions of both high heat and pressure, normally at temperatures of 240-250°F (116-121°C). Foods that must be pressure canned include most vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in a boiling water bath (without high pressure) are highly acidic foods with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acid has been added |  |
|
|
You can navigate to the following from here:
- Fish - Fish in Oil & Fish in Tomato Sauce
- Beef - Canned Beef or Veal
- Chicken - ... N/A ...
|
|
|
|
|
|
|
|