Home Canning

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Posted by admin | Posted in Cookbooks for Bar B Cues | Posted on 14-03-2009

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Home Canning
Question about home canning, the science behind the advice?

In the home canning directions, it is often said that not using a spatula metal to free trapped air in the jar. Why is that? I want the scientific reason, please.

Personally I can with both a Pressure Cooker for low-acid foods (also include meat) and a pot of boiling water bath for acid-rich foods … The other answers included a link on metal spatulas scraping the glass and causing the break and this is right to some extent … The main reason is in canned foods that use a large amount of vinegar and / or acid type additives in many of the recipes and canning utensils Mettalica have a reaction with vinegar that cause food to leave with a bad taste light and so is their food and looking clouds … I have preserved my life as a way of life and still to this day … If you notice also in many pickle recipes as they tell you not to prepare the vinegar and spice mixture in galvanized iron or other metal pans.They recommend Stainless Steel utensils kitchen or a glaze that covers the metal of the pot is .. this has nothing to do with the jars at the moment …. grow a garden 12 months a year and can tons of food … The "zero theroy" is actually the least of the reasons … Read the section "What causes color changes in canned foods home here" .. .. This is the main reason directly below you will see "what is the cause bottles to break during the process" .. and this includes the response of others the use of metal utensils ".. it is also correct, but the food quality and appearance is the main reason …. http://www.freshpreserving.com/pages/faq/42.php

Home Canning Basics – Part 1- Introduction


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