Organisms that cause food spoilage–molds, yeasts and bacteria–are present everywhere in the air, soil and water. Enzymes that may cause undesirable changes in flavor, color and texture are present in raw vegetables.
When vegetables are canned, they are heated hot enough and long enough to destroy spoilage organisms. This heating (or processing) also stops the action of enzymes.
Pressure canning is the only safe method of canning all vegetables (except tomatoes). Jars of food are placed in a pressure canner which is heated to a temperature of at least 240°F. This temperature can be reached only in a pressure canner.
This helpful guide will teach you:
- Why is canning necessary?
- What bacteria does canning vegetables prevent and?
- What type of equipment is necessary?
- How should I process the vegetables?
- What is the best way to use a pressure cooker?
- In a dial gauge pressure canner, at what altitude do I process pressure?
This excellent and detailed resource explains how to pack a variety of hot and raw vegetables, how long to process and how long to prepare them. Familiarize yourself with the process of canning vegetables today so you’ll be ready in time for summer’s harvest!