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| - There is much misinformation on preserving food via canning. Bad or half correct information that could lead to potentially dangerous outcomes should you eat infected or spoiled food. Home canning in glass jars is surprisingly cheap and easy. The cheapest route for entry into the process of canning is by use of the Hot Water Bath method. This method is pretty basic; you prepare the food you're going to can, place in the sterilized jars, and boil the jars with lids in place for a set period of time. Taking the jars out when the time has elapsed, all you have to do is let them cool and check for seal. If you can boil large quantities of water, you're set.
- Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. No such method is perfectly dependable as a preservative. For example, spore-forming, thermal-resistant microorganisms, such as Clostridium botulinum (which causes botulism), can still survive.
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| abstract
| - There is much misinformation on preserving food via canning. Bad or half correct information that could lead to potentially dangerous outcomes should you eat infected or spoiled food. Home canning in glass jars is surprisingly cheap and easy. The cheapest route for entry into the process of canning is by use of the Hot Water Bath method. This method is pretty basic; you prepare the food you're going to can, place in the sterilized jars, and boil the jars with lids in place for a set period of time. Taking the jars out when the time has elapsed, all you have to do is let them cool and check for seal. If you can boil large quantities of water, you're set.
- Canning is a method of preserving food in which the food is processed and sealed in an airtight container. The process was first developed as a French military discovery by Nicolas Appert. The packaging prevents microorganisms from entering and proliferating inside. To prevent the food from being spoiled before and during containment, quite a number of methods are used: pasteurization, boiling (and other applications of high temperature over a period of time), refrigeration, freezing, drying, vacuum treatment, antimicrobial agents that are natural to the recipe of the foodstuff being preserved, a sufficient dose of ionizing radiation, submersion in a strongly saline, acid, base, osmotically extreme (for example very sugary) or other microbe-challenging environments. No such method is perfectly dependable as a preservative. For example, spore-forming, thermal-resistant microorganisms, such as Clostridium botulinum (which causes botulism), can still survive. From a public safety point of view, foods with low acidity (a pH more than 4.6) need sterilization under high temperature (116-130°C). To achieve temperatures above the boiling point requires the use of a pressure canner. Foods that must be pressure canned include most vegetables, meats, seafood, poultry, and dairy products. The only foods that may be safely canned in an ordinary boiling water bath are highly acidic ones with a pH below 4.6, such as fruits, pickled vegetables, or other foods to which acidic additives have been added.
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