Canning supports safe storage when heat, time, and sealing are appropriate for the product. One temperature or processing time does not apply to all fruit, vegetables, and meat.
Safe home processing. For low-acid vegetables and meat, use the pressure-canner process specified in a tested recipe; do not substitute an ordinary pressure cooker. For acidic or properly acidified foods, follow the tested recipe, jar size, and altitude adjustment exactly. Do not assume tomatoes are always acidic enough; do not change the recipe's bottled lemon juice or citric acid quantity.
Packaging and spoilage. Do not use swollen, leaking, deeply dented cans or cans with damaged seams, or cracked jars and jars with loose lids. Do not taste suspicious canned food. Hissing and a vacuum are not sufficient safety tests. Do not assume refrigeration makes improperly processed food safe.
Nutrition. Heat processing may affect some nutrients; no single percentage loss applies to all fresh and canned foods. Compare labels for salt and sugar. “Light syrup” means a lighter sugar syrup, not fruit packed in its own juice. After opening, follow the label's refrigeration and use instructions.
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making a decision about your health.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.
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