Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 44

IN THIS CHAPTER

Putting your fears of home-canned food to rest

Determining your processing method by your food’s acidity

Making the acquaintance of food-spoiling microorganisms and enzymes

Recognizing the signs of food spoilage

The desire and determination to produce a delicious, safe-to-eat product without the risk of food poisoning is one thing longtime canners and people new to canning have in common. The canning and preserving techniques used today provide you with these results as long as you follow the proper steps and procedures for preparing, processing, and storing your food.

Before you begin your canning and preserving journey, take a stroll through this chapter, which introduces you to microorganisms, enzymes, and other potentially dangerous situations that cause food spoilage. You can also find information on how to prevent and identify food spoilage. The technical portion of this chapter shouldn’t deter you from canning. Rest assured, after reading this information, you’ll have no fear about preparing and serving your home-canned and home-preserved food.