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Home Canning of Fruits and Vegetables
Title
Home Canning of Fruits and Vegetables
Subject
canning
fruits
vegetables
Excerpt
In the air, water, and soil at all times, there are tiny organisms — molds, yeasts, and bacteria — that cause food spoilage. Also, fresh fruits and vegetables contain enzymes that may cause undesirable changes in color, flavor, and texture.
When you can fruits and vegetables, you heat them hot enough and long enough to stop the action of the enzymes and to destroy the spoilage organisms. You seal containers so no more of these organisms can get in. Heating in a canner is called processing.
For fruits, tomatoes, pickled vegetables — Use a boiling-water bath. You can process these acid foods safely in boiling water.
For corn, beans, other common vegetables (except tomatoes)— Use a steam-pressure canner. To process these foods safely in a reasonable time takes a temperature higher than that of boiling water. The best way to get this temperature is to hold steam under pressure.
If you have no pressure canner, team with someone who has. Or maybe you can go to a community canning center and use pressure equipment.
When you can fruits and vegetables, you heat them hot enough and long enough to stop the action of the enzymes and to destroy the spoilage organisms. You seal containers so no more of these organisms can get in. Heating in a canner is called processing.
For fruits, tomatoes, pickled vegetables — Use a boiling-water bath. You can process these acid foods safely in boiling water.
For corn, beans, other common vegetables (except tomatoes)— Use a steam-pressure canner. To process these foods safely in a reasonable time takes a temperature higher than that of boiling water. The best way to get this temperature is to hold steam under pressure.
If you have no pressure canner, team with someone who has. Or maybe you can go to a community canning center and use pressure equipment.
Creator
Toepfer, Edward W.
Reynolds, Howard
Gilpin, Gladys L.
Taube, Katherine
U.S. Department of Agriculture. United States. Bureau of Human Nutrition and Home Economics
Date
1947
Synopsis
AIS, Number 64
File(s)
Home Canning of Fruits and Vegetables Cover.jpg
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