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Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.
Canning is a method of food preservation in which food is processed and sealed in an airtight container (jars like Mason jars, and steel and tin cans). Canning provides a shelf life that typically ranges from one to five years, [a] although under specific circumstances, it can be much longer. [2]
The target of reduction in canning is the 12-D reduction of C. botulinum, which means that processing time will reduce the amount of this bacteria by a factor of 10 12. The D R for C. botulinum is 0.21 minute (12.6 seconds). A 12-D reduction will take 2.52 minutes (151 seconds).
The heat used for this method of canning can be sufficient to kill bacterial cells found in the food. Only high-acid food with a pH of 4.6 or less can be processed using the boiling water bath method. This is because high-acid foods prevent the growth of spores of the bacterium Clostridium botulinum, which cannot be killed by boiling. Foods ...
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However, the emergence of Alicyclobacillus as a spoilage organism has led some researchers to advocate using A. acidoterrestris as the reference organism to design pasteurization processes for high acid foods, just as the thermal death time of Clostridium botulinum was used to design the sterilization process for low acid canned foods. [16 ...
Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, [1] and high in salt, preventing enzymes from working and micro-organisms from multiplying. [2] Pickling can preserve perishable foods for months, or in some cases years. [3] Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often ...
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