---------- Recipe via Meal-Master (tm) v8.02
       Title: How Canning Preserves Foods
  Categories: Canning, Information
       Yield: 1 guide
   The high percentage of water in most fresh foods makes them very
   perishable. They spoil or lose their quality for several reasons:
   * growth of undesirable microorganisms- bacteria, molds, and yeasts,
   * activity of food enzymes,
   * reactions with oxygen,
   * moisture loss.
   Microorganisms live and multiply quickly on the surfaces of fresh food
   and on the inside of bruised, insect-damaged, and diseased food. Oxygen
   and enzymes are present throughout fresh food tissues. Proper canning
   practices include:
   * carefully selecting and washing fresh food,
   * peeling some fresh foods,
   * hot packing many foods,
   * adding acids (lemon juice or vinegar) to some foods,
   * using acceptable jars and self-sealing lids,
   * processing jars in a boiling-water or pressure canner for the correct
   period of time.
   Collectively, these practices remove oxygen; destroy enzymes; prevent
   the growth of undesirable bacteria, yeasts, and molds; and help form a
   high vacuum in jars. Good vacuums form tight seals which keep liquid in
   and air and microorganisms out.
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias