Pressure canning (steam pressure canner, or PC) is a preserving method where low acid food is placed into jars and processed in a pressure canner before pantry storage. Examples include soup, stock, stews/meals, vegetables, meat, poultry and seafood. The high temperature and pressure cooks the food through to the centre (removing bacteria, mould, yeast and enzymes), and creates a very tight vacuum seal to prevent contamination and spoilage. Pressure canning at home (compared to commercial tinned food) will result in food that won't taste "tinny" and will have a fresh smell and taste. Always follow a recommended recipe when pressure canning to ensure it is safe for shelf storage and label then store safely. Foods sealed via pressure canning often keep for 12 months or more in a dark, dry, cool place (like your pantry) and are refrigerated once opened.
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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