How Canning Preserves

Posted by LivingProvident on Dec 19th, 2009 | no comments home title

Preserving Food Using Canning:

Most fresh foods are very perishable, they spoil and mold because they have a high percentage of water. In addition, they will also lose their quality.

Microorganisms such as bacteria, mold and yeast live and multiply quickly on the surfaces of fresh food. In addition, they live and multiply on the inside of bruised, insect-damaged, and diseased food. Oxygen and enzymes are present throughout fresh food tissues which reduce moisture in food and make it wilt and dry.

In order to be sure that you get the best prepared food be sure to follow these canning procedures:

Carefully select fresh food that is not bruised or wilted.
Wash the food in order to be sure that it is clean and ready to be canned.
If the food has spores that has the potential to collect bacteria be sure to peel it.
Hot packing foods as a general rule kills more bacteria than cold packing.
Adding acids (lemon juice or vinegar) to some foods will keep them from browning and also increase the acidic value to preserve better.
Be sure to use sterilized jars and self-sealing lids.
Processing jars in a boiling waterbath or pressure canner for the correct period of time.

If you follow all of the proper canning practices and procedures will get you a better food for your family to enjoy. These procedures will remove the excess oxygen, destroy harmful enzymes and prevent the growth and multiplication of bacteria, yeasts and molds.