Canology - a Modern Guide - How to Eat Healthier & Save Money by Preserving Locally-Grown Natural Foods

Author:David Lieder
Language: eng
Format: mobi
Tags: nutrition, organic, food, canning guide, preservation, preserving food, health, canner, canning
Publisher: Canology Publishing LLC
Published: 2013-01-22T07:00:00+00:00

R EMEMBER: the biggest thing to be cautious of is when you combine low-acid and high-acid foods. You should always set the time and pressure based on the low-acid food to make sure that bacteria is completely killed.

So far in this book, I’ve said to never make your own recipe, but after some experience you might choose to change out the type of apples in applesauce, or the types of fruits in a jam, or add spices like cinnamon, or for sauces you might add your own collection of herbs and spices before canning. These are the types of “secret recipes” that you should keep written down in a journal.

Most county and state fair competitions require pint jars. While you will probably use quart jars for a lot of the storing for family eating, the competitions usually want pint jars.

For competitions, you should also arrange the food a little nicer; for example, green beans might taste good but tend to fall into the jar in a very disorganized way, so if you are showing your food at a public event you should take a few seconds and use your spatula to shift the green beans into place so they look nice.

Also, with sauces like applesauce you sometimes will have small air bubbles when it is poured into the jar, so to prepare for a competition you should use your spatula and get rid of those, because judges will not like small imperfections in your presentation of the preserved food. For more information on competitions you can do a search online for “canning food competitions state fair” or make up your own online search phrase that applies to the type of competition you are interested in.

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