Title: Audio Visual
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Audio Visual

(1/2)
National Center for Home Food Preservation

Please watch these videos that show the basic processes associated with canning. Descriptions of the videos are as follows:

- Acid levels in foods affect processing method (.46)

There are two basic methods for canning foods at home, boiling water or pressure processing. The food's acid content, or pH, is a key factor in determining the minimally safe method. The boiling water canner method is used for acid foods and the pressure canning method is used for low acid foods.

- Understanding altitude effects on processing (.30)
The amount of time that jars are held at a certain temperature during canning is important to producing a safe product. Because altitude affects the temperature of boiling water or steam inside a pressure canner, adjustments are needed in canning times based on your altitude.

- Using a canning funnel to fill jars (.36)

Using a canning funnel to fill jars makes the process neater and keeps the jar sealing surface (rim) cleaner. These funnels are also known and sold as "jar fillers."

- The importance of headspace in canning (.43)

Headspace is the completely empty space left in the jar underneath the lid and above the food. Headspace allows for food to expand during canning and not have food come out of the jars. Recommended amounts also allow for good vacuums to be formed for holding lids in place and good food quality to be maintained during storage.

- Applying lids to jars (.54)

It is important to have a clean sealing surface when lids are applied to filled jars. Lids should be prepared according to manufacturer's instructions and then applied with ring bands tightened without too much or too little pressure.

- Cooling jars at end of process (.52)

Jars are placed on a protected surface after canning and allowed to air cool, undisturbed, until sealed. After boiling water canning, jars are removed from the canner at the end of the process. After pressure canning, the canner must be allowed to cool naturally to 0 pounds pressure after turning off the burner. The jars are removed after the pressure is gone from the canner.