Canning Foods

At a glance..

Food is preserved by using methods that destroy or hinder the growth of microorganisms, such as molds, yeast and bacteria. These organisms may be present in the soil, on the food, in the air, on equipment or on work surfaces. Canning is the process of sterilizing and sealing foods in airtight containers to preserve them

The details..

"Canning Foods" provides readers with the essential procedures for safe canning of fruits, vegetables, pickles and jellies. The book emphasizes that following standard recipes designed by scientists ensures both high-quality and safe products. It also explains how microorganisms such as molds, yeast and bacteria must be destroyed during processing to prevent spoilage of the food.

The book highlights that preventing enzymatic changes in food is another concern when preserving it. Enzymes are chemical substances found in all animals and plants which aid in maturing processes; if not destroyed or inactivated they cause changes in color, flavor and texture. "Canning Foods" teaches readers how enzymes are destroyed by heat during the canning process.

This guide includes information on selecting equipment for canning including jars (with Mason printed somewhere), lids (two-piece metal self-sealing lid) along with directions given by manufacturers concerning heating flat metal lids before use. A boiling waterbath canner is used for fruits, tomatoesand pickled vegetables.The authors suggest cleaning foods thoroughly before processing but salt/sugar may be added though these ingredients aren't essential for a safe product.

"Canning Foods" provides detailed instructions on various types of canned foods like jams,jellies,preserves,and fruit butter recipes.It also has scorecards highlighting common problems one might face while making jam,jelly,and preserves.Finally,it gives metric charts defining preservation terms.