McClure - Water Bath Canning and Preserving Cookbook for Beginners: 1000 Days Quick & Easy Recipes to Water Bath & Pressure Canning. Safely Preserve Meat, Vegetables, Sauces, Low-Sugar Jams, and much more

Canning your food has a lot of benefits. Aside from enhancing the shelf life of your food, there are also many advantages to preserving your food using this technique. Below are the benefits of why you need to can your own food:

• A fully stocked pantry: When you can your own food, you also make sure that your pantry is stocked full of food. Having a pantry will a lot of canned foods provide a cushion against the fluctuating cost and supply of foods. As opposed to purchasing speciality foods from gourmet shops, you may also enjoy them and fill your pantry with them without having to spend a lot of money.
• You know what goes into your food: Canning and preserving food is a fantastic choice if you want to have control over what goes into your meals. Unfortunately, many commercial canned foods contain artificial preservatives and other ingredients that you may not approve of.
• Convenient: Having your own stock of canned foods is very convenient. You dont need to go out to buy your food. And during this new normal situation when people are discouraged from going to crowded places such as the grocery stores, having your own food provides health security for the family.
• Save money: Food is one of the essential items that people need for survival. Economic problems, political unrest, and pandemics do not only drive food prices up but also diminishes its supply. Canning and preserving your own food will save you tons of money.
• A fulfilling activity: Making your own food can be a rewarding endeavor. This exercise may be worthwhile for you if you know that you are taking a sustainable action. To make this pastime even more satisfying, enlist the assistance of your family.

The previously selected food reaches the packing plant. All foods that are canned necessarily pass physical-chemical and sensory quality control before entering the process. This means, "Only the best products are canned." These foods subjected to a washing process and then peel, cut and sliced, discarding the inedible parts. Immediately afterward, some foods (such as casseroles) are cook just long enough to neutralize the enzymes that could break down the foods. To preserve their flavor and color, others like fruits and vegetables go directly to step five. Food is placed in the cans and sealed to submit them to the thermal sterilization process. The degrees of temperature and the processing times depend on the food and are a function of the high or low acid variables of the product. Finally, the cans are label and stack to be distributed.

Water bath canning is the method of placing food in a water canner, followed by boiling. For this canning process, high-acid food is ideal because most bacteria in such foods can be easily killed by boiling. In this canning method, the required temperature is 100 degrees Celsius and must be maintained throughout the processing period. You must obey the appropriate temperature, or all your energy will be a waste in water bath canning foods. Fruits, sweets, fruit jellies, pickles, preserves, butter, marmalades, acidified tomatoes, and figs are perfect for water bath canning. Choosing the right and new fruit is one consideration in canning foods. Fresh fruits affect your preserved food quality. Until loading into canning pots, fruits must be pre-cooked first. This called the hot pack method, whereas raw or uncooked fruit and vegetables called the cold pack method. Not all vegetables such as tomatoes and figs can be processed in bath-canned water. First, you must put these vegetables in commercial acid before you can bath them. Water bath canning can easily do at home for improvised, simple and cheap equipment in water bath canning. This method is not true because all procedures are easy to follow. Listed below are these simple basic steps to understand this method: