Canning can be a very effective and safe method of preserving food if it is done properly. The process of canning involves placing food in jars or cans and heating them up until the microscopic organisms that cause food to go bad are destroyed. During this heating process air is driven out of the jar or can and as it cools a vacuum seal is created. Let’s look at some tips on canning food for preservation.
There are to main ways that you can can food, one is the boiling water method, and the other is the pressure canner method. The boiling method is safe for fruits, jellies, jams and other preservatives. You simply place the jars of food in boiling water and cook them for a period of time. The water should completely cover the jar.
The pressure method is only safe for canning seafood, meats, vegetables and poultry. In this method cans are placed in a pressure cooker in about 2 to 3 inches of water and then heated to 240 degrees. The reason that pressure canning is needed is because some organisms can survive the boiling method and produce harmful bacteria. Using this method ensures safety when it comes to canning these specific foods.
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