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pressure canner host:ohioline.osu.edu
Listing 1 - 3 from 3 for pressure canner
botulism spores pressure canner water bath family and consumer sciences canned foods pack method botulism poisoning infant botulism food borne illness ascorbic acid anaerobic conditions center for disease control extracted juice fruits and vegetables chopped garlic packed fruits
Botulism: What you don't see can hurt you, HYG-5567-98
... important. Home canning should follow strict hygienic recommendations to reduce risks. Pressure canners should be used for all low-acid foods. In ... by the high heat which can be obtained in a pressure canner. The toxin (that is produced in anaerobic conditions) can only be ... under pressure) and for the recommended time for the size of can or jar you are using. Can low-acid foods in a pressure canner ...
ohioline.osu.edu
Produce - The Safe Way, Beans
... acid in green beans is very low. Keep in mind when canning green beans, a pressure canner is a must. A boiling water bath for processing does not get hot enough to ...
ohioline.osu.edu
Basics for Canning Fruit, HYG-5343-97
... to 2 inches of water above jars. A pressure canner also may be used in place of a water bath canner if it is deep enough. Place the lid, but do not fasten. Leave the petcock and/or vent open so steam can escape and pressure does not build up during heating. As with a water bath canner, the jars need to be covered ...
ohioline.osu.edu