Canning

Transcript - Canning

On a kitchen counter, a large assortment of canning jars are surrounded by fresh fruit and vegetables, plus an uncooked ham, raw chicken, and raw shrimp

Text on screen: Home canning basics

Hand brings a jar of strawberry jam into frame in front of fresh strawberries

Text on screen: Strawberry jam

Hand brings jar of canned carrots into frame in front of fresh carrots

Text on screen: Carrots

We now see both the jar of jam and the jar of canned carrots on screen side by side

Text on screen: Both can be preserved at home…

But did you know they can’t be canned the same way?

We now see several glass jars, a stack of fresh cucumbers,  and a stack of fresh strawberries and fresh peaches on a kitchen counter

Text on screen: Fruits, jams, and pickles are high acid (pH below 4.6)

A large canning pot appears on screen beside these items

Text on screen: Use a boiling water bath and follow directions

We see a bowl of raw shrimp, a plate of raw chicken breasts, a large uncooked ham, fresh vegetables, including peppers and green string beans adjacent to several glass jars

Text on screen: Vegetables, seafood, soups, meat and poultry are low acid (pH above 4.6)

A pressure canner appears on the screen beside these items

Text on screen: Use a pressure canner and follow directions

We now see a series of empty glass jars on a kitchen counter adjacent to a tablet computer

Text on screen: Before starting…

Finger swipes the screen of the tablet to verify home canning instructions

Text on screen: Be sure you know which type of canning to do before preserving your masterpiece

Text on screen: Canada.ca/foodsafety

Text on screen: Canada word mark with waving Canada flag

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