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Canning & Preserving : Home

Canning & Preserving

Watch Basic Canning Videos

Canning Foods At Home

Canning is an important, safe method of food preservation if practiced properly. The canning process involves placing foods in jars and heating them to a temperature that destroys microorganisms that could be a health hazard or cause the food to spoil. Canning also inactivates enzymes that could cause the food to spoil. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. The vacuum seal prevents air from getting back into the product bringing with it microorganisms to recontaminate the food.

To safely home can foods and prevent food-borne illness, research-based canning methods must be followed. Botulism is the most commonly associated food-borne illness with home canned foods. The Centers for Disease Control and Prevention reported that there were 210 outbreaks of botulism from 1996 to 2014, of which 145 were linked to home-canned foods. Food-borne illnesses related to the consumption of home canned foods are often linked to the person canning the foods not following research-based canning instructions, not using pressure canners for low-acid foods, and ignoring signs of spoilage or lack of knowledge about botulism in home canned foods. Continue reading from Clemson U Home & Garden Information Center

Check out a Book on Canning & Preservation

Link to Homemade Living: Canning & Preserving by Ashley English in the Catalog
Link to Canning & Preserving by Jana Duncan in Hoopla
Link to Jean Anderson's Preserving Guide by Jean Anderson in Hoopla
Link to Saving the Season by Kevin West in the Catalog
Link to Beyond Canning by Autumn Giles in Hoopla

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