Local Interest
Pressure Canning
Home canning season is nearly upon us, and the boiling water and pressure canners are being dusted off and readied for use. The goal of home canning is to preserve food for future use by preventing spoilage. The high water content of foods makes them very perishable for a number of reasons including: the growth of microorganisms, the activity of food enzymes, reactions with oxygen, and moisture loss. Most microorganisms (bacteria, yeasts, and molds) are difficult to remove from food surfaces. Washing helps, peeling and blanching help even more, but it is vital to use the most current recommended processing procedures and times. Whether a food should be processed using a pressure canner or boiling water canner depends on the acidity of the food. Low-acid foods include high protein foods, and ALL fresh vegetables except tomatoes and must be processed using a pressure canner.
