Monday, April 4, 2011

How Does Canning Preserve Foods?

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.
Parts to a pressure canner

Boiling water bath canning is used for high acid foods such as tomatoes


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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.

*from uga.edu

1 comment:

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    ReplyDelete

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