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Ultimately, safety requirements vary based on the foods you're preserving. Low-acid foods like meat and most vegetables, for example, present a higher risk for botulism than high-acid ingredients ...
Preserved food in Mason jars. Home canning or bottling, also known colloquially as putting up or processing, is the process of preserving foods, in particular, fruits, vegetables, and meats, by packing them into glass jars and then heating the jars to create a vacuum seal and kill the organisms that would create spoilage.
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 ]
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. [ 1 ] [ 2 ] As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria . [ 3 ]
Whether choosing to preserve food by canning, freezing or drying, remember there are guidelines to follow for the best results in safety and flavor.
Canning of food can preserve food for a particularly long period of time, whether done at home or commercially. Canned food is vacuum packed in order to keep oxygen, which is needed by bacteria in aerobic spoilage, out of the can. Canning does have limitations, and does not preserve the food indefinitely. [14]
With pot in pot pressure cooking, some or all of the food is placed in an elevated pot on a trivet above water or another food item which generates the steam. This permits the cooking of multiple foods separately, and allows for minimal water mixed with the food, and thicker sauces, which would otherwise scorch onto the bottom of the pan.
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.
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