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Proper Processing Methods
There are two processing methods that are recommended for home canning of foods. The method used depends on the acidity of the product being canned. The processing methods are not interchangable. The appropriate time for each processing mehtod must be followed as stated. The Boing-Water Method Acid foods are processed in a boing water canner. The heat is transferred to the product by the boining water which completely surrounds the jar and two-piece cap. A temperature of 212 degreed F is reached and must be maintained for the time specified by the recipe. This method is adequate to destroy mold, yeasts, enzymes and some bacteria. A boiling water canner must not be used for processing low-acid foods. The boiling water processing times given for acid recipes are for processing at or below 1,000 feet above sea level. If you are located at an elevation greater than 1,000 feet you omust increase the processing time to compensate for the lower boiling point of water. The Steam-Pressure Metod Low acid foods must be procesed in the steam-pressure canner. In order to destroy all bacteria, their spores and the toxins they produce, low-acid foods must be heated to 240 degrees F and held there for the time specified by the recipe. Because steam inside the canner is pressurized, its temperature exceeds the boiling point of water. At 10 pounds of pressure, using a weighed-gauge canner, the temperature will reach 240 degrees F (at or below 1,000 feet above sea level), which is sufficient to destry bacterial spores that release toxins. The pounds of pressure given for low-acid food recipes in our recipes are based on the use of a weighted-guage canner and for proceesing at or below 1,000 feet above sea level. If you are located in an area greater than 1,000 feet above sea level then you must increase the processing temperature by adjusting the pouonds of pressure used; the processing time remains the sam.e Adjustents for using a dial-guage canner cor processing in highter can be found in our Altitude chart.
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