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Posted by: thepinetree on 12/28/2012 04:53 PM
Updated by: thepinetree on 12/28/2012 04:58 PM
Expires: 01/01/2017 12:00 AM
:
Free Pressure Canning Class: January 12, 2013 ~By Sue Mosbacher
Jackson, CA...Tis the season for soups and stews to keep us warm as the weather cools. A key ingredient in my soups and stews is broth, preferably homemade. I recently spent several days pressure canning broth made from the remains of a holiday turkey. I prefer canned broth over frozen broth to save freezer space and defrosting time....
Why do I use a pressure canner for broth instead of a water bath canner? Because broth is a low-acid food. It’s really all about the chemistry. Safe home food preservation boils down to the correct technique for the acidity level of the food. For instance, foods with a high acidity level present an unfriendly environment to most pathogens, and these foods may be safely canned at the temperatures reached by a water bath canner. However, low-acid foods provide a welcome mat to most pathogens. Because of the friendly conditions for bacterial growth, foods with a low acid level must be canned at a higher temperature to ensure that all the danger of food borne illness has been avoided. Water boils at 212°F. No higher. The temperature must reach 240-250°F for 20 to 100 minutes to eliminate all the pathogens which can grow in low-acid foods.
To reach this temperature, you must use a pressure canner. This handy device allows the home food preserver a great deal more flexibility when canning food. Although many foods qualify for pressure canning, the Master Food Preservers of Amador County recommend that you follow directions exactly. Never can vegetables or meats for which you do not have a research-tested processing time. Canning time is dependent upon many factors; the amount of starch, tightness of the packed food, microorganisms which contaminate and grow in that type of food, type and size of pieces packed in the container, and the temperature at which the food is processed.
Learn how to use a pressure canner properly at the free public education class offered by the Master Food Preservers on Saturday, January 12 at the Amador County UCCE office in Jackson from 10:00 a.m. to noon. MFP volunteers will demonstrate how to use a pressure canner and will be happy to answer any questions about pressure canning or home food preservation. Detailed written instructions on the use of pressure canners will be available.
Gauges on older pressure canners and some newer models as well may not be calibrated correctly. The Master Food Preservers offer a free pressure canner testing service. Call the office at (209) 223-6857 for more information about the service.
For questions about safe home food preservation, or to schedule a speaker for organizations or clubs on the topics of food safety or food preservation, call the Master Food Preservers at (209) 223-6857. For more information, be sure to go to the Master Food Preserver website at http://ucanr.org/mfpcs. Sign up to receive our Master Food Preservers E-Newsletter at http://ucanr.org/mfpenews/.
Sue Mosbacher
Amador/Calaveras County Master Food Preservers
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