This topic will focus on preserving low-acid foods by canning. Low-acid foods include vegetables, meats, fish, and poultry. The only safe way to process low-acid foods by canning is to use a pressure canner. To kill both spoilage and pathogenic microorganisms in low-acid foods, the jars must be processed using the correct time and pressure specified in a researched based recipe. Not to do so leaves one open to the risks associated with botulism.
There is one video that refers to Topic 2 - ignore it, I needed to edit out the error but couldn't figure out how to!!!!!!
Lesson 1 Introduction to pressure canning
Preserving low acid foods - an introduction
Lesson 2 Preparation for pressure canning.pptx
How do i find my elevation?
Preparation for pressure canning, a video
Lesson 3 Steps in the pressure canning process
Steps in the pressure canning process, a video
Steps in the pressure canning process, a pdf
What is venting and why do I need to do it.pptx
What salt should I iuse.pptx
So why would you want to can mince?
Why can beans ? not my video but a great resource
Recipe-beef strogonoff.pdf
Recipe-chicken casserole.pdf
Recipe card Marinara sauce.png
Sweet and Sour chicken.pdf
notes on baked beans recipe
Recipe-mushroom soup canning.pdf
Spaghetti sauce and meatballs PC
