FST 3301-exp5food canning

FST 3301-exp5food canning - Experiment 5 Title: Food...

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Experiment 5 Title: Food Canning OBJECTIVES: 1) To learn the procedures of food canning. 2) Familiar with the use of the machine for food canning. 3) To understand the principles involved in food canning. INTRODUCTION: Canning is a rewarding way to extend the garden and a great way of utilizing all the produce you have grown throughout the season letting nothing go to waste. When produce is handled properly and canned immediately, it can actually be more nutritious than fresh produce from the store. Economically, canning is very beneficial if you are up for the work. Invisible microorganisms are all around us. Many are beneficial; others are harmful. All foods contain microorganisms, the major cause of food spoilage. Canning is an important, safe method for preserving food if practiced properly. The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil. During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms. It does not take long at 212 degrees Fahrenheit (F), the temperature at which water boils, to force air out, create a vacuum, and seal a jar. It does, however, take a specific amount of heat for a specific amount of time to kill certain bacteria. Although a jar is "sealed," all bacteria are not necessarily killed. Adequate acid (as in pickled products and fruits) or sugar (as in jams and jellies) protects against the growth of some microorganisms. In low-acid foods, however, some microorganisms are not destroyed at 212 degrees F. Low-acid foods, therefore, must be heated to higher temperatures that can be reached only with a pressure canner. The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of
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food and altitude. Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner. The low acidic foods include meats, seafood, poultry, dairy products and all vegetables.
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This note was uploaded on 04/27/2010 for the course BSTM 3301 taught by Professor Ali during the Spring '10 term at Zhejiang University.

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FST 3301-exp5food canning - Experiment 5 Title: Food...

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