We've already discussed frozen vegetables and how wonderfully they replace fresh ones. They also discussed how to store eggs, meat and other chilled food.
Now it turned out that not everyone understands the benefits of home canning in cans.
I will explain. When a product such as a fresh fruit or vegetable is stored, 4 factors spoil it:
- different living things like microbes with mold;
- natural enzymes that digest it;
- oxygen;
- loss of moisture.
Microbes usually live on the surface of the product. To devour the product from the inside, the microbe needs to attack some sick, wounded or insect-damaged vegetable like a wolf.
Enzymes and oxygen are always present inside vegetables and fruits.
How canning can help
Home canning can remove oxygen, destroy enzymes, and prevent the growth of bacteria and mold.
Plus, proper canning creates a vacuum that presses the lid on the can, does not release moisture outside, and does not let air and infection inside.
What is needed for this
- choose whole and fresh vegetables;
- properly clean the product before canning;
- heat the product and dishes correctly;
- for some foods, add acid in the form of vinegar or lemon juice;
- choose the right jars and lids.
Like and subscribe to my channel. Check out my articles on related topics:
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