Take the pressure out of pressure canning.

Pressure canners provide the only safe method for preserving low-acid foods, such as green beans, meats, squash and pumpkin, and stews, soups, and broths. Only pressure canners can reach the required temperature of 240 °F to kill the deadly pathogen Clostridium botulinum. In this webinar you will learn how to safely can low-acid foods in this interactive session and receive tested recipes that help take the pressure out of pressure canning.

Presented by: Mary Liz Wright, Extension Nutrition and Wellness Educator

This webinar was originally recorded on June 22, 2023.

 

Timestamps (Clicking on these will take you to the video on our YouTube channel):

2:27 Why preserve food?

4:10 How/why does food “spoil”?

5:56 Pressure canning is science!

6:55 Food safety both before, during and after preserving food

9:44 Acidity

11:40 Tomatoes (add acid)

13:10 Canning methods

14:00 Botulism

16:42 Equipment/ heat source

18:50 Pressure canner parts

19:34 Where to get recipes

20:10 Jars, rings, lids

21:13 Raw pack/hot pack temperature of jars

21:49 What to pressure can

22:05 Follow a recipe-steps

22:35 Headspace/filling jars

24:00 Processing

25:25 Video of pressure canner in action (canning carrots)

34:00 Check for sealing

34:30 Unapproved canning methods

36:08 Approved sources for recipes

38:03 Questions from participants