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.
Pamela L. Brady Extension Foods Specialist Canning is a practical and economical way to preserve most vegetables. By canning when they are plentiful, we can make the supply last
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