WebJun 30, 2024 · Two factors that play a major role in the safety of a recipe are pH and consistency of the product. pH is a measure of the acidity or alkalinity of a substance. pH is an important factor because of the bacteria Clostridium botulinum, a microorganism that produces a deadly toxin known as botulism. It is dependent on the pH of the product … WebDial-gauge canners must be tested for accuracy every year before the canning season. Call your local Extension service office to make arrangements to have your dial-gauge canner tested. Prepare jars and lids. Discard jars with nicks, cracks, and rough edges. All canning jars should be washed in soapy water, rinsed well, and then kept hot.
The USDA Complete Guide to Home Canning - Healthy …
WebOSU Extension Food Safety and Preservation hotline opens for the season. The toll-free hotline, 800-354-7319, runs from 9 a.m. to 4 p.m., Monday through Friday, until Oct. 7. Chris Branam Jul 15, 2024 News story. Courtesy Jared Hibbard-Swanson (Cropped from … WebCanning. If you have not done home canning before or it has been a while since you last canned food, please read through the General Information. You may also find these … easy emergency loans
Pressure Canning Revisited Home & Garden Information Center
WebFour hands-on workshops offer you the opportunity to learn safe food preservation techniques. Salsa Making. Jam Making and Dehydrating. Pickle Making and Pickled Products. Pressure Canning and Freezing. Intended audience: Adults age 18 years or older. Format: One 3- to 4-hour workshop; 4 topics available. WebCanning Onions (but Not Garlic): Onions are low acid foods with a pH of 5.3 to 5.85. Thus, if they are to be canned, they must be pressure canned for safety. This tested recipe is specific for onions of 1-inch diameter or less. There is no scientifically tested process for canning garlic; disregard information to the contrary on the internet. WebRemove from heat and fill jars rather firmly with kraut and juices, leaving ½ inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving ½ inch headspace. Wipe jar rim and adjust lids. Process in a boiling water bath. Raw pack: process pints for 25 minutes and quarts for 30 minutes. curd function