Why is open kettle canning not recommended?
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed with processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage.
In open kettle canning, food is cooked in an ordinary kettle, then packed into jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jars and cause spoilage.
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage. Why do the undersides of metal lids sometimes discolor? Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit on lids of sealed, properly processed canned foods is harmless. What causes jars to break in a canner? Breakage can occur for several reasons: 1. Using commercial food jars rather than jars manufactured for home canning. 2. Using jars that have hairline cracks. 3. Putting jars directly on bottom of canner instead of on a rack. 4. Putting hot food in cold jars. 5. Putting jars of raw or unheated food directly into boiling water in a th
In open kettle canning, food is cooked in an ordinary kettle, then packed into hot jars and sealed without processing. The temperatures obtained in open kettle canning are not high enough to destroy all spoilage and food poisoning organisms that may be in the food. Also, microorganisms can enter the food when it is transferred from the kettle to jar and cause spoilage. • Why do the undersides of metal lids sometimes discolor? Natural compounds in some foods, particularly acids, corrode metal and make a dark deposit on the underside of jar lids. This deposit on lids of sealed, properly processed canned foods is harmless. • What causes jars to break in a canner? Breakage can occur for several reasons: 1. Using commercial food jars rather than jars manufactured for home canning, 2. Using jars that have hairline cracks, 3. Putting jars directly on bottom of canner instead of on a rack, 4. Putting hot food in cold jars, or 5. Putting jars of raw or unheated food directly into boiling water
