Public Health Ontario (PHO) and The Canadian Institute of Public Health Inspectors (CIPHI) are hosting a webinar on Safety Considerations for Home-Canned Food.
Home canning has regained popularity in Ontario and the rest of Canada. Canning is a method of food preservation where food is treated by the application of heat alone, or in combination with pH and water activity, then stored in hermetically sealed containers. Some restaurants across Ontario are including home- or small batch-canned food as part of their menu. However, if home-canned foods are not prepared properly, they can cause foodborne illness. This presentation will review home canning methods, illnesses associated with home-canned food, potential errors that occur during home canning, as well as factors contributing to the safe production of canned products. We will conclude with a case study that engages participants to review what was discussed during the presentation.
By the end of this session, participants will be able to:
- Describe different home canning methods
- Identify potential errors that may occur during home canning
- Discuss factors that contribute to the safe production of home-canned food