Читать книгу Canning Essentials - Jackie Callahan Parente - Страница 26

Now let’s bring together the two key factors of acidity and heat. Remember, the high versus low acid determination only impacts food preserved by canning. If you are freezing food, acidity is irrelevant.

Foods that are high in acid (generally fruits—including tomatoes—and pickled stuff that has a large amount of vinegar or lemon juice) can be successfully and safely preserved when you use a process that heats the food to a level that will kill the yeasts or mold (for example, water-bath canning at 212 degrees Fahrenheit) or reduce the temperature to a level that inhibits the growth (as with cold storage). Bacteria won’t survive in the acid environment.

Foods that are low in acid (generally vegetables and meats) can be successfully and safely preserved only when you use a process that heats the food to a level (240 to 250 degrees Fahrenheit with a pressure canner) that kills yeasts, molds, bacteria, and bacterial spores or that reduces the temperature to a level that inhibits their growth (as with cold storage).