https://padlet.com/kedgmon9654/poiyb86gtonn What is food canning and why is it important? en-us 2017-05-05 22:17:59 UTC 2025-10-23 11:37:39 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Apple.png kedgmon9654 https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170277932 Heat sufficient to destroy microorganisms is applied to foods packed into sealed, or "airtight" containers. The canned foods are then heated under steam pressure at temperatures of 240-250° Fahrenheit (116-121° Celsius). The amount of time needed for processing is different for each food, depending on the food's acidity, density and ability to transfer heat. For example, tomatoes require less time than green beans, while corn and pumpkin require far more time.]]> 2017-05-05 22:22:26 UTC https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170277932 kedgmon9654 https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278124 Cold packing: Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food. With the cold pack canning method, the food is raw while the canning jars are hot. The water, juice or syrup needs to be brought to boil before you add it to the jars.
Hot packing: Hot pack canning is the process of boiling freshly prepared food, letting it simmer for a few minutes, promptly filling your canning jars, and then processing in a water bath canner. The juice, water or syrup you add to the jars should also be boiled.

Each packing method is efficient if done correctly, and the method varies in effectiveness with what kind of foods you decide to can.  ]]> 2017-05-05 22:27:53 UTC https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278124 kedgmon9654 https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278456 Cold packing: Especially fruit, as well as pickles and only vegetables processed in a pressure canner.
Hot canning: Heated fresh foods.]]> 2017-05-05 22:42:34 UTC https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278456 kedgmon9654 https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278682 Convection: Convection heating occurs in thin liquids and in gases like air and steam. As molecules are heated, they become lighter and rise to the top of the jar, displacing cooler ones toward the bottom. This movement is visible in water that is being heated in a clear glass container. Convection heating occurs best in liquids like fruit and vegetable juices or broths.
Conduction: Conduction occurs when heat is transferred from one particle or substance to another right next to it. This is the slowest type of heat transfer. Foods that mat together, like spinach, or material like mashed pumpkin, heat by conduction. The larger the pieces of food or the thicker the puree, the slower the heat penetration.]]> 2017-05-05 22:52:07 UTC https://padlet.com/kedgmon9654/poiyb86gtonn/wish/170278682