What are the different types of canning systems?
Canning Fresh Food at home is the age -old method of preserving summer products so that they can enjoy it in the winter months in the climate where the vegetation period is limited. Although some domestic cans do not use specialized equipment, canning systems can be purchased to streamline the process and often contain detailed instructions that help ensure food safety. Water bath canning systems are one of the most popular and safest types and include immersion of food container in boiling water to sterilize them. Another common method, which is also generally considered safe, if properly done, is the pressure to cook the food container. The use of canning systems and careful procedure is important to prevent food poisoning and other types of contamination that can be deadly.
The most basic water bath canning systems can be purchased for approximately $ 20 (USD) and usually include a large enamel pot that can hold between sittingme and nine glasses at once. The preservation includes the placement of food containers on the bottom of the pot, fill with the right amount of water and cooking on a specified amount of time for sufficient killing of any bacteria in the diet. Sterile containers are then sealed for storage. Although this simple system is cost -effective, initial home preservation may want to buy a more expensive kit that includes accessories such as instructions and book recipes, closed canning containers and dishes that make work easier.
Pressure canned systems contain the same main components as a water bath, but the containers are cooked in a pressure cooker that has a sealed lid and reaches a higher temperature than the boiling water itself. Pressure cookers usually cost more, with prices of approximately $ 80 and the process lasts longer. Can be used for any type of food, unlike boiling water that does not haveLow for foods with low acid, such as dairy products, meat and most vegetables. This is because some bacteria transmitted by foods that thrive in low acid environments can survive at water temperatures.
Some home cans do not have to use canning systems and many believe that the placement of warm food in a glass and its sealing is sufficient. Instructions can be found for methods of food preserving, including microwave Etaing, heating of the container in the oven or using a dishwasher. The US Department of Agriculture (USDA) claims that these processes are not safe because they do not adequately make canned tools or remove food bacteria and should not be used. For those who want USDA at home, it recommends that they use either a water bath or pressure stove system to reduce the risk of food poisoning.