Transcription of Canning Low-Acid Vegetables
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Canning Low-Acid Vegetables
Pamela L. BradyExtension FoodsSpecialistCanning is a practical andeconomical way to preserve mostvegetables. By Canning when they areplentiful, we can make the supply lastthroughout the of CanningProcessing canned food that is,heating it after it is in the jar is veryimportant. The heat destroys spoilageorganisms in the food . The tempera-tures required to sterilize differentfoods vary. For safety, each food shouldbe processed by the method and thetime Canning , foods are classifiedinto two groups acid and foodslike fruit, tomatoes,sauerkraut and pickled Vegetables canbe safely processed at the boiling types of organisms that causespoilage in these foods are usually killedat boiling temperatures. Formore infor-mation on water bath Canning , seepublication FSHED77, Water BathCanning of Fruits and foodsinclude allvegetables except tomatoes, meats,poultry and seafood. Most mixtures oflow acid foods and acid foods also arelow in acid unless their recipes includelemon juice, citric acid or vinegar tomake them more acid .
Processing canned food – that is, heating it after it is in the jar – is very ... into two groups – acid and low-acid. Acid foodslike fruit, tomatoes, sauerkraut and pickled vegetables can be safely processed at the boiling point. The types of organisms that cause spoilage in these foods are usually killed ... Canning Low-Acid Vegetables ...
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