Canning Local

Putting your produce into production

Food preservation in canning jars is accomplished by killing spoilage causing agents with heat, removing air from the food products, and sealing the jars so that air and yeasts, molds, and bacteria cannot be reintroduced to the food.

Four Causes of Food Spoilage

• Enzymes – Destroyed at 140 degrees F
• Molds – Destroyed at 140 degrees F to 190 degrees F
• Yeasts – Destroyed at 140 degrees F to 190 degrees F
• Bacteria – Many types of bacteria exist. The toxins produced by some bacteria are also a hazard. Bacteria and associated toxins are destroyed in heat ranges from 190 degrees F to 240 degrees F.

Some bacteria are very tough and resist death even at high temperatures. The toughest bacterium is Clostridium botulinum, whose spores cause the deadly botulism. This bacterium is killed at 190 degrees F and its toxic spores are destroyed at 240 degrees F.

This bacterium thrives in low-acid or nonacid foods in the absence of air. Foods in this category include corn, beans, peppers, poultry, fish, and meat. This is the main reason that these types of foods require the higher temperatures achieved during pressure canning.

Please note that by boiling canned low-acid or nonacid foods for 10 to 20 minutes before eating them will destroy potential lingering toxins. This added step will give you one more reason to feel safe about eating home canned low-acid or nonacid foods.

If you have any questions regarding this website, you may contact me with the form at my main business website on this page.

Sincerely, Tracy Falbe