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Food Storage & Waste Reduction
High Acid Canning

High acid canning is also known as waterbath canning or steam canning. This is a method of preserving foods high in natural acids (like fruit) or ones made that way by adding additional acids (like vinegar or lemon juice). 

High Acid Canning Process

High Acid Canning Steps

 

Recipes Using High Acid Canning

Eggplant

Tomatoes

Fruit Spreads

Fruit spreads include jams, jellies, preserves, conserves, marmalade, etc. These products are canned using high acid canning (i.e. waterbath or steam canning). 

Apple

Berry

Carrot

Citrus

Corn

Fig

Garlic

Grapes

Herb

Kiwi

Lavendar

Melon

Nuts

Orange

Peach

Pepper

Rhubarb

Rose Hips

Strawberry

Tomato

Zucchini

 

Low Acid Canning

Low acid canning is used for foods that have a pH higher than 4.6. This includes meats, beans, legumes, vegetables, or mixed foods that contain low acid foods (like soups). 

Low Acid Canning Steps

 

Low Acid Canning Recipes

Vegetables

Tomato Products

Meats

Beans & Legumes

Soups & Broths

Fermentation & Pickling

Fermentation & Pickling are popular methods used to preserve food by increasing the acid levels, creating an environment that in unfavorable to pathogens. 

Fermentation adds salt to a recipe and then requires a fermentation period to allow acids (such as lactic acid) to build up in the product. Meanwhile, pickling utilizes the addition of acid (often in the form of vinegar or lemon juice) to acidify the product. 

There are many types of fermentation and pickling used around the world. From sauerkraut to cheese, there are endless recipes that use the processes of fermentation or pickling. 

Pickling & Fermenting Quick Tips

Pickling-Vinegar & Fermentation

Advice about Vinegar

 

Fermentation Recipes

Sauerkraut

Kombucha

Pickling Recipes

Cucumber Pickles

Vegetable Pickles