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Cold Pack Canning

Published on Nov 18, 2015

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PRESENTATION OUTLINE

1.

COLD PACK CANNING

AND THE FOODS USED
2.

STEP 1

GRADE PRODUCT
3.

STEP 2

WASH PRODUCT
4.

STEP 3

BLANCH VEGETABLES AND HARD FRUIT OR SMALL FRUIT
5.

STEP 4

PLUNGE PRODUCT INTO COLD WATER. THIS IS CALLED "THE COLD DIP."
6.

STEP 5

REMOVE SKINS
7.

STEP 6

PACK IN CLEAN JARS THAT HAVE BEEN TESTED
8.

STEP 7

  • TO FRUIT ADD SYRUP.
  • TO VEGETABLES ADD HOT WATER AND 1TSP. ACID TO EACH QUART
9.

STEP 8

ADJUST RUBBERS AND COVERS
10.

STEP 9

PARTIALLY TIGHTEN COVER
11.

STEP 10

STERILIZE OR "PROCESS PRODUCT TO REDUCE TIME"
12.

STEP 11

REMOVE JAR FROM BOILING WATER
13.

STEP 12

TIGHTEN COVER OF JAR
14.

STEP 13

INVERT TO COOL
15.

FOODS USED

  • Bakery products
  • Dairy products
  • Fruit
  • Vegetables
  • Cold meats
16.

NAMES

  • Savannah Ridout
  • Brad Goforth
  • Laney Caraballo
  • Jordan Lozano

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