How Canning Preserves Foods

Title:
How Canning Preserves Foods

Yield:
1 Guide

Categories:
Canning,
Information




Ingredients:









 The high percentage of water in most fresh foods makes them very


 perishable. They spoil or lose their quality for several reasons:


 


 * growth of undesirable microorganisms- bacteria, molds, and yeasts, *


 activity of food enzymes, * reactions with oxygen, * moisture loss.


 


 Microorganisms live and multiply quickly on the surfaces of fresh food and


 on the inside of bruised, insect-damaged, and diseased food. Oxygen and


 enzymes are present throughout fresh food tissues. Proper canning practices


 include:


 


 * carefully selecting and washing fresh food, * peeling some fresh foods,
*


 hot packing many foods, * adding acids (lemon juice or vinegar) to some


 foods, * using acceptable jars and self-sealing lids, * processing jars in


 a boiling-water or pressure canner for the correct period of time.


 


 Collectively, these practices remove oxygen; destroy enzymes; prevent the


 growth of undesirable bacteria, yeasts, and molds; and help form a high


 vacuum in jars. Good vacuums form tight seals which keep liquid in and air


 and microorganisms out.


 


 ======================================================= === * USDA


 Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format


 courtesy of Karen Mintzias


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini