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Low-Temperature Pasteurization Treatment


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Low-Temperature Pasteurization Treatment

The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled half way with warm (120 to 140 F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 F during the entire 30 minutes. Temperatures higher than 185 F may cause unnecessary softening of pickles. Caution: Use only when recipe indicates.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Illustration of low-temperature pasteurization treatment: jars in canner filled with water 1 - 2 inches over the tops; a thermometer reading the water temperature with the lable 'Heat water between 180 to 185 degrees farhenheit for thirty minutes; a timer set for half an hour.



Fermenting

These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.