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Canning & Freezing
Cleanliness is next to...
It is very important to follow the recommendations for hygiene and safety found in our recipes. Timing, temperature and cleanliness are essential for proper preserving. A safe and delicious final product depends on precise adherence to hygiene and safety precautions.
The purpose of canning is simple: to preserve fruits and vegetables for long term enjoyment. Safe canning depends on processing foods at high temperatures, long enough to kill any microorganisms. In some cases, especially with low acid vegetables, the pressure canning method is essential to create an environment of higher than boiling temperatures for a sustained amount of time.
The recipes we feature on our site including, tomatoes, pickles, relishes, jams, jellies, butters, and marmalades involve vegetables and fruits that have high acids which when processed properly in a water-canner kills any microorganisms and inactivates any enzymes that could spoil the food.
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