Canning and preserving are techniques used to extend the shelf life of perishable foods by preventing spoilage and contamination.

Water bath canning is a method of canning that involves submerging sealed jars of food in boiling water for a specified amount of time.

Foods with a pH of 4.6 or below are considered safe for water bath canning without the need for additional acidification.

Pressure canning is required for low-acid foods because it reaches higher temperatures that are necessary to kill harmful bacteria and spores.

The recommended processing time for pressure canning vegetables varies depending on the type of vegetable and the size of the jars.

Pickling involves preserving fruits and vegetables in a vinegar solution, which inhibits the growth of bacteria and extends the shelf life of the food.

Pectin is a natural thickener that helps to create the gel-like consistency of jams and jellies.

Sun drying is a method of preserving fruits and vegetables by removing moisture through exposure to sunlight and air.

Canned and preserved foods should be stored at refrigerator temperature (40°F or below) to maintain their quality and prevent spoilage.

Smoking is a method of preserving meat and fish by exposing them to smoke from burning wood or other materials, which inhibits the growth of bacteria and adds flavor.

Salt is commonly used in preserving food because it inhibits the growth of bacteria and other microorganisms that can cause spoilage.

Jam making involves preserving fruits and vegetables in a sugar syrup, which creates a thick, spreadable consistency.

A headspace of 1 inch is recommended for canning fruits and vegetables to allow for expansion during processing.

Freezing is a method of preserving fruits and vegetables by rapidly lowering their temperature to a point where microbial growth is inhibited.

Canned and preserved foods typically have a recommended storage time of 1-2 years when stored in a cool, dry place.