Food, Cooking, Picnic, Tailgate, & Backyard Recipes plus more...
Perfect Food, Picnic, Tailgate, Backyard Recipes and more...
Google
 
Web Alan's Kitchen Recipes

Home Cooking Tips | Grocery Savings Tips | Best Places to Picnic | Recipe of the Day

Home >> Canning, Mixes, & More

 Menu Ideas & Planning
Menu Ideas & Planning

1000s of great recipes and menu ideas

Recipes
Appetizer
BarBQ-Grilling
Beverages
Bread
Breakfast
Canning - Mixes
Casserole
Cheese
Chili Bowl
Cowboy
Desserts
Eggs
Gifts in a Jar
Lunch
Main Dish
Pasta
Penn Dutch
Pot Pies
Salads
Salsa
Sandwiches
Slow Cooker
Soups-Stews
Veggies-Side Dish

General Canning Information

How Canning Preserves FoodsGift In a Jar and Mix Recipes

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.

More Recipes


 

 

 
 



Powered by ... All text is available under the terms of the GNU Free Documentation License.
E-mail |
AlansKitchen Privacy Policy

Contact Us | About Us | Site Map