ppt课件-preservingtheharvest.pptVIP

Preserving the Harvest Food Preservation By Carolyn Washburn Utah State University Types of Preservation Home Canning Pressure Cooker Water Bath (Steamer) Juicer Freezing Drying Pickling Home Canning Pressure Cooking Temperature 240 degrees @ 12 lbs Kills botulinum, yeasts, bacteria and molds Water Bath Temperature @ 212 degrees Kills bacteria, yeasts and molds Steamer – Controversial be sure you have 8 inches of steam Food Acidity Just where do my tomatoes fit? Tomato acidity 4.6