Recently, I was approached about posting a blog on the craze of Canning. Canning fresh fruits and vegetables for later consumption is a great way of saving money during hard times. So, I decided to write this blog about the basics of canning. Later, I plan to go more in-depth and even start posting simple canning recipes.
Let me begin with what makes fresh foods perishable. Fresh foods are made up of a high percentage of water that makes them very perishable. Food quality is lost and spoiling begins for the following reasons:
- bacteria microorganism growth
- yeasts and molds
- activity of food enzymes
- reactions with oxygen and 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 are as follows:
- carefully select and thoroughly wash fresh food
- peel fresh foods with skin
- hot pack and add acids like lemon juice and vinegar foods that require it
- use required jars with self-sealing lids
- sterilize jars in boiling-water or use a pressure canner for the correct period of time
Combined, 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.
May you find this blog informative and start thinking about the benefits of canning for your home. Pressure canners can be purchased on line at kitchencollections.com through my blog.
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