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Using the water bath technique for low-acid foods (foods with pH greater than 4.6). [15] Otherwise correct water bath or pressure canning but processing for too little time, the wrong pressure, or not considering variations in time/pressure due to altitude. Re-using one-use seals; Using cracked or chipped jars
To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables , meat , seafood , poultry , and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits , pickled ...
Boiling the jars will remove the oxygen remaining in the jar, which forms a tight seal between the lid and the rim. 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.
A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their temperature controlled by a ...
A pressure cooker can be used to compensate for lower atmospheric pressure at high elevations. The boiling point of water drops by approximately 1 °C per every 294 metres of altitude (see: High-altitude cooking), causing the boiling point of water to be significantly below the 100 °C (212 °F) at standard pressure. This is problematic because ...
A method of cooking where a container of food is placed in or above boiling water in order to heat gradually or to keep warm. [5] baking barding Wrapping meat in fat prior to roasting. [6] barbecuing Cooking meat or fish slowly over a barbecue grill with indirect heat and smoke. basting Periodically pouring liquid over food as it roasts. [7 ...
Boiling is the method of cooking food in boiling water or other water-based liquids such as stock or milk. [13] Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles. [14] The boiling point of water is typically considered to be 100 °C (212 °F; 373 K), especially at sea level.
A bain-marie on a stovetop. A bain-marie (English: / ˌ b æ n m ə ˈ r iː / BAN-mə-REE, French: [bɛ̃ maʁi]), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time.
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