2022 Canning and Preserving Cookbook for Beginners (pdf)

Description

Microorganisms including yeast, mold, and bacteria are present in the soil in which food is grown, the water we drink, and the air we breathe. They are an inherent component of all foods. If food isn’t maintained in some way, unchecked microorganism growth—which is undetectable to the human eye—causes food to degrade and decay. Symptoms of spoiling include odd tastes, unpleasant smells, and color changes. Exposing the meal’s microorganisms to heat and then hermetically sealing the heated food is one approach to prevent food from spoiling. To stop food from getting any worse, heat inactivates enzymes and kills bacteria. Recontamination is avoided by hermetically sealing the food inside of the jar. This is the procedure that is referred to as home canning.