Course: WVA 102 Food Preservation Methods

Activity: Basics of Canning

Basics of Canning

This unit lab we will prepare foods utilizing pickling and canning methods.

To introduce the topic, we will review the basics of pickling and canning methods. We will review the production recipes attached, focusing on the importance of safety, sanitation, time, and temperature as it relates to canning foods.

In the lab we will review all equipment needed and demonstrate proper canning methods for pickling and canning of basic pickles, relishes, and acidified foods.

Click on the item below to download the Unit 2 Recipes document
- Recipes Unit 2.docx (16.3 KB)