White - Canning and Preserving Book 5: Stunning Canning and Preserving Recipes for You to Try

Canning and Preserving Book 5

Stunning Canning and Preserving Recipes for You to Try

BY

Brian White

Copyright 2021 Brian White

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Table of Contents

If you have never heard of canning before, you may be curious about what it is and the benefits associated with it. Unless you think it is associated with the traditional can-can dance seen in French culture, you could probably take an educated guess as to what canning is all about.

Canning is a method used to prevent the spoiling of foods by storing them in containers, or jars, sealed securely, and sterilized by excessive heat over a scheduled amount of time. This simplistic yet effective system ensures the killing of microorganisms and deters enzymes that can often contribute to the spoilage of various food items. The extra step of heating the food within the sealed container extracts the unwanted air and creates a vacuum-like seal to protect it from outside contaminants. Both uncooked food and cooked foods can be considered for canning.

Two techniques could be used to successfully master the art of canning: water bath canning and pressure canning. Depending on the nature of the food you are attempting to preserve, you can decide which canning style you would like to go with. Choosing the right one will ensure that you safely obtain the results you want and sealing in that fresh taste you do not want to lose.

Another thing to think about is your altitude. We will not get into a geography lesson here and now but the importance of knowing where you are located will help you to understand the temperature at which you should boil your cans to kill bacteria effectively.

Lastly, you have to figure out the acidity of the foods you are attempting to contain. Meats, seafood, poultry, dairy products, and all vegetables are considered to be low-acidic foods. Therefore, pressure canning should be used for them. Fruits, jams, tomatoes, pickles, sauces, vinegar, and condiments are considered high-acidic foods, so water bath canning should be used for them. These foods are at risk of attracting Clostridium Botulinum, a fancy scientific word for spore-forming bacteria that increases molding and can introduce unwanted diseases into the human body. It sounds terrifying, but that is why this book is here to teach you the proper steps to avoid this bacterium. Let's go into the details of the various techniques now that we've covered the basics of canning.

There is no doubt that pressure canning is not the cheapest method of food preservation. Many other preservative techniques are cheaper and require less effort than pressure canning. This must have made you ask yourself why you have to choose a quite costly and technical option over cheap and mundane ones. Pressure canning, of course, requires some specialized equipment, and it demands a level of attention. However, there are more reasons you need to start pressure canning. Below are some of them.

• Pressure Canning is not as Technical as you Imagine: The number one reason many people still avoid the pressure canning method of food preservation is the technicality associated with using it. While it is true that pressure canning requires a level of expertise and attention, it is not true that you cannot use it. With the instructions in this book, you will be able to use pressure canning by yourself.
• You get the Value of its Cost: Every penny you spend on acquiring pressure canning equipment is worth it, considering the value you will get in it. Hence, you should not count pressure canning out of your options just because of money to buy the specialized equipment.
• It Saves Money: Having established that pressure canning requires buying specialized equipment, it is important to add that buying that equipment is a good way of saving money. First, you will not need to spend extra money buying preservative acid regularly, just as you will not need to buy a fridge or a freezer.
• It is Reliable: This reason alone is enough to convince you to start pressure canning. Pressure canning offers guarantee and assurance of maximum effectiveness. This means that food preserved with pressure canning cannot be spoilt for a long time.
• It is environment-friendly: This is another reason why you need to start pressure canning. Pressure canning does not emit poisonous gas during the steaming process; hence it does not harm the environment. You, therefore, protect the environment from further damage if you choose to start pressure canning.
• You upgrade your Culinary Skills: Of course, everyone wants to learn new things about different aspects of life, cooking is not an exemption to that. You might have known different ways of preserving food other than pressure canning, but that should not discourage you from adding to your skills. You know how to preserve food using other techniques is why you need to start pressure canning.

Pressure canning uses steam pressure to heat canned food, raising its temperature above the normal cooking temperature. It is important to note that pressure canning works for both low-acid and high-acid foods by alternating their pH level with remaining fresh and healthy. When used to process low-acid foods, the ideal temperature level is 240F since the foods involved do not have the natural acidity level required to prevent spoilage on their own. What pressures canning does, in this case, is to moderate the acidity level of different ingredients of the food to the point needed to preserve their taste and flavor.