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Guide 1 Principles of Home Canning

Complete Guide toHome CanningGuide 1 Principles of home Canning1-2 Principles of home Canning1 1-3 Guide 1 Principles of home CanningTable of ContentsSection ..PageWhy can foods? ..1-5 How Canning preserves foods ..1-5 Ensuring safe canned foods ..1-6 Food acidity and processing methods ..1-8 Process adjustments at high altitudes ..1-10 Equipment and methods not recommended ..1-10 Ensuring high-quality canned foods ..1-11 Maintaining color and flavor in canned food ..1-11 Advantages of hot packing ..1-12 Controlling headspace ..1-13 Jars and lids ..1-13 Jar cleaning and preparation ..1-14 Sterilization of empty jars ..1-14 Lid selection, preparation, and use ..1-15 Recommended canners ..1-17 Boiling-water canners ..1-18 Using boiling-water canners ..1-18 Pressure canners ..1-19 Using pressure canners ..1-21 Selecting the correct processing time.

Ice fish and seafoods after harvest, eviscerate immediately, and can them within 2 days. Maintaining color and flavor in canned food To maintain good natural color and flavor in stored canned food, you must: • Remove oxygen from food tissues and jars, • Quickly destroy the food enzymes,

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