Canning & Preserving Bible: Quick And Easy - All You Need To Know About Canning And Preserving Food In Jars by Jonathan Hamilton

Author:Jonathan Hamilton [Hamilton, Jonathan]
Language: eng
Format: epub
Published: 2014-11-21T08:00:00+00:00

Quality and safety of canned foods

Improper methods of canning may result in the growth of the bacterium Clostridium Botulinum which is a deadly form of food poison. When a low acid food is not well sealed during canning it creates perfect conditions for the growth of these bacteria especially when stored at temperatures between 40- 120 degrees. Cleaning the food, pealing rood crops and blanching helps to reduce the number of botulism spores on food before processing and thus reducing the chance of this bacterium multiplying. Choosing the right processing time is also important in controlling the growth of dangerous micro-organisms. It is advisable that you boil all your canned food with a low acidity for about ten minutes before you use it – even if you do not detect any sign of contamination. Lastly to ensure the safety of your canned food ensure that you store it at temperatures ranging from 50-70 degrees F.

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