Quick Answers
What is processing?
Processing is heating food in closed jars to insure
destruction of microorganisms and to exhaust air from
the jars to create a vacuum. This will insure that
canned food will remain unspoiled and safe to eat.
Acid foods (foods with a pH less than 4.6, such as
fruits, pickles, and preserves) are safely processed in
a boiling water bath. Low acid foods (such as vegetables
and meat) require processing at a higher temperature by
use of a steam pressure canner. The times required to
insure an adequate process are specified in canning
directions for each food. Reliable sources for canning
directions include current
University Extension publications and
USDA
bulletins.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009
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