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