Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 59

Enzymes are proteins that occur naturally in plants and animals. They encourage growth and ripening in food, which affects the flavor, color, texture, and nutritional value. Enzymes are more active at temperatures of 85 to 120 degrees Fahrenheit than they are at colder temperatures. They’re not harmful, but they can make your food overripe and unattractive, while opening the door for other microorganisms.

An example of enzymes in action occurs when you cut or peel an apple. After a few minutes, the apple starts to brown. Stop this browning by treating the cut apple with an antioxidant solution (see Chapter 5). Other methods for halting the enzymatic action in your food are blanching (see Chapter 15) and hot packing (see Chapter 5).