Home Food Gourmet

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