Canning
Home canning of foods is done using two processing methods based on the type of food being canned. Low acid foods, such as vegetables and all meats, must be pressure canned. High acid foods, such as most fruits, tomatoes, pickled foods, jams and jellies, are processed using a boiling water bath. This is based on the acidity, or pH, of the food. The dividing point is a pH of 4.6. Any food above 4.6 is a low acid food. Any food below 4.6 is a high acid food.
There are some fruits that are low acid. Examples are all melons, bananas, and papaya. Learn more from You Asked It!
Besides the pH, how canning preserves food is based on many other factors such as water activity, enzymes, microorganisms, moisture content and much more.
- Preserving Beans - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Frijoles - Kansas State University
- Preserving Sweet Corn - Kansas State University
- Conservas Frescas, Conservas Seguras, Maíz Dulce - Kansas State University
- Preserving Peppers - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Chiles - Kansas State University
- Preserving Vegetables - Kansas State University
- Conservas Frescas, Conservas Seguras, Verduras - Kansas State University
- Canning Seafood - Oregon State University
- Tantalizing Turnips - University of Alaska
- Preserving Venison - University of Georgia
- Canning Meat, Poultry, and Game - Pacific Northwest Extension
- Canning Meat, Wild Game, Poultry and Fish Safely- University of Wisconsin
- Wild Side of the Menu: Preservation of Game Meats and Fish - North Dakota State University
- Proper Care and Handling of Venison from Field to Table - Penn State University
- Proper Field Dressing and Handling of Wild Game and Fish - Penn State University
- Preserving Apples - Kansas State University
- Conservas Frescas, Conservas Seguras, Manzanas - Kansas State University
- Preserving Cherries - Kansas State University
- Conservas Frescas, Conservas Seguras, Cerezas - Kansas State University
- Preserving Cucumbers - Kansas State University
- Conservas Frescas, Conservas Seguras, Pepinos - Kansas State University
- Preserving Peaches - Kansas State University
- Conservas Frescas, Conservas Seguras, Melocotones - Kansas State University
- Preserving Peppers - Kansas State University
- Conservas Frescas, Conservas Seguras, Los Chiles - Kansas State University
- Preserving Strawberries - Kansas State University
- Conservas Frescas, Conservas Seguras, Fresas - Kansas State University
- Let's Preserve Pears - Purdue Extension
- Let's Preserve Fruit Pie Fillings - Purdue Extension
- Canning Fruit-based Baby Foods - University of Georgia
Tomatoes and Tomato-based Products
- Sassy Safe Salsa at Home - Kansas State University
- Atrevida Salsa Casera Segura - Kansas State University
- The Influence of Different Tomato Varieties on Acidity as it Relates to Home Canning
- Preserving Tomatoes - Kansas State University
- Conservas Frescas, Conservas Seguras, Tomates - Kansas State University
- Acidifying Tomatoes When Canning - University of Georgia
- Salsa Recipes for Canning - Pacific Northwest Extension
- Canning Tomatoes and Tomato Products - Oregon State University
- Tomatoes: Safe Methods to Store, Preserve, and Enjoy - University of California, Davis
- Sensational Salsas - University of Georgia
- Tomatoes Tart & Tasty- University of Wisconsin
- Canning Salsa Safely- University of Wisconsin
