Report
Canning fruits
PNW (Series), 199, Washington State University Extension
04/2018
Handle:
https://hdl.handle.net/2376/13094
Abstract
Home canning can be a safe and economical way to preserve fruits at home, but it must be done with care. Even garden fresh and thoroughly washed foods harbor microorganisms, including bacteria, yeasts, and molds. Microorganisms decrease food quality and may form toxins, or poisons, under certain conditions. To preserve food for long-term storage, conditions must be made unfavorable for the growth of microorganisms. When fruits are canned, some microorganisms are destroyed by heat; others survive but cannot grow in acid foods or in air-free jars. These conditions also retard other undesirable changes such as vitamin loss, darkened color, and off-flavors. The directions in this publication have been carefully researched for safe home canning. Following the directions exactly is vital to ensure a product that is top quality and safe to eat.
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Details
- Title
- Canning fruits
- Creators
- Lizann Powers-Hammond (Author)Val Hillers (Author)
- Academic Unit
- Publications, WSU Extension
- Series
- PNW (Series); 199
- Publisher
- Washington State University Extension; Pullman, Washington
- Identifiers
- 99900502033201842
- Copyright
- Copyright Not Evaluated ; openAccess ; http://rightsstatements.org/vocab/CNE/1.0/ ; http://purl.org/eprint/accessRights/OpenAccess
- Language
- English
- Resource Type
- Report