HOME CANNING OF FOOD: RISKS RESULTING FROM ERRORS IN PROCESSING

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Abstract
Possible processing errors in home canning are considered in two categories. Variation that occurs during the development of the recommended processing times for home canning are caused primarily by incorrect measurements and faulty assumptions. Specific sources of variation considered in this category include temperature measurement error, faulty location of thermocouples, inadequate venting, errors in the D and z value, variability in the z value over the temperature range of interest and within‐product variation, Errors that occur in the home may be attributed to mistakes or equipment variation. Inaccurate pressure control and timing of the canning process are the major sources of equipment variation. Each source of error is analyzed in terms of the increased risk of food poisoning or spoilage because of insufficient processing or the additional loss of thiamine, chlorophyll and overall quality due to over processing. The most significant sources of variation (within‐product, pressure regulation, and timing accuracy in the home) are combined to form a standard deviation which can be utilized to recommend processing times for canning selected products at 68 or 103 kPa (10 or 15 psi).