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How Canning Preserves Foods

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      Title: HOW CANNING PRESERVES FOODS
 Categories: Canning, Information, Preserves
      Yield: 1 Guide
 
 
  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.
  
  ======================================================= === * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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