*  Exported from  MasterCook  *
                        HOW CANNING PRESERVES FOODS
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 Serving Size  : 1    Preparation Time :0:00
 Categories    : Canning                          Information
   Amount  Measure       Ingredient -- Preparation Method
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 *****  NONE  *****
   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.
   ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ  ÿ * USDA Agriculture Information Bulletin No. 539
   (rev. 1994) * Meal-Master format courtesy of Karen
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