WATER BATH CANNING AND PRESERVING COOKBOOK FOR BEGINNERS

By: Diana Davis

Narrated by: Virtual Voice

Canning is a food preservation technique in which foods are sealed in airtight containers and boiled for a certain amount of time. It used to be the only way to preserve leftovers from summer picnics or holiday feasts, since refrigeration wasn't commonplace until relatively recently.
Most commercially canned foods are heated inside the container in a water bath, which means they aren't sealed inside an airtight container before they're processed under pressure with steam. Pressure canners work differently - they seal foods in airtight containers with the lid locked in place before placing them inside a sealed vessel. The air pressure surrounding the food is increased to at least ten pounds per square inch (psi), which destroys any microorganisms that might cause foodborne illness. Each type of food requires a different amount of processing pressure.
Canning jars are made of tempered glass and are available in several different sizes, the most common being either 6- or 8-ounce jars. The standard canner can hold seven quart jars or nine pint jars. You should never fill a jar more than half full, since it needs room to expand when boiling. The lids are reusable, but only if they're not bent or rusted. Either way, they should be replaced after you use them once for any food that isn't commercially canned.
This book covers:

• Preserves Recipes: Jams, Marmalades and Jellies
• Water Bath Canning Recipes: Vegetable Pickles
• Pressure Canning Recipes: Meat, Poultry and Seafood
• And much more…

The essential thing to remember about canning is that you shouldn't skip any steps during the process, especially the ones related to food safety. That's why every jar of canned food that you buy comes with a "use by" or "sell by" date, which is a reminder to consumers that the food is safe to eat long after it's been processed. The "sell by" date also lets stores know when they should remove the product from their shelves since perishable foods tend to degrade quickly at room temperature. The "use by" date is used as an indicator as to whether the canned goods are still safe for consumption after this expiration date.