Canning can be a safe and economical way to preserve quality food at home. Disregarding the value of your labor, canning homegrown food may save you half the cost of buying commercially canned food. Canning favorite and special products to be enjoyed by family and friends is a fulfilling experience and a source of pride for many people. Many vegetables begin losing some of their vitamins when harvested. Nearly half the vitamins may be lost within a few days unless the fresh produce is cooled or preserved. Within 1 to 2 weeks, even refrigerated produce loses half or more of some of its vitamins. The heating process during canning destroys from one-third to one-half of vitamins A and C, thiamin, and riboflavin. Once canned, additional losses of these sensitive vitamins are from 5 to 20 percent each year. The amounts of other vitamins, however, are only slightly lower in canned compared with fresh food. If vegetables are handled properly and canned promptly after harvest, they can be more nutritious than fresh produce sold in local stores. The advantages of home canning are lost when you start with poor quality fresh foods; when jars fail to seal properly; when food spoils; and when flavors, texture, color, and nutrients deteriorate during prolonged storage. The information and guides that follow explain many of these problems and recommend ways to minimize them. 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.The information and guides that follow explain many of these problems and recommend ways to minimize them. The high percentage of water in most fresh foods makes them very perishable.
|Title||:||Complete Guide to Home Canning|
|Author||:||United States Department Of Agriculture|