What are the advantages and disadvantages of an open can of canned food?

home canning food is a good way to keep reward from the garden in the garden and also save money. Almost any food can be preserved by canning, but the type of food and the specific recipe used necessarily dictates the method that must be processed. The preservation in the home kitchen is generally performed with either pressure canning or boiling water bath, sometimes called the canning of an open teapot. Each method has its advantages and disadvantages. It is important to know that it is important before doing any preservation project, as the use of an incorrect method can be potentially dangerous and lead to severe food poisoning.

Open canned preservation has many advantages over pressure canning. This can be done in almost every pot large enough to hold glasses, provided there is a certain method that holds the glasses above the bottom of the pot, which prevents cracking or rupture of the container during processing. A special type of large container, often enamelled steel, covered with a potWith a stand of holding of glasses, the most common pots of this type are relatively cheap. Some domestic cans use a regular container for a warehouse with a thermal diffuser or pizza discus to hold the glasses outside the bottom of the pot. For these reasons, conservative preservation is cheaper and a little more suitable for improvisation in terms of equipment than pressure canning.

Many of the most common foods that are preserved at home are suitable for open canning of the kettle. Tomatoes, cucumbers, jams and jelly are suitable for this method. The reason is that with high acidic foods rely on the acidity of food at least to the preservation process to maintain the growth of bacteria, which ensures safe food to eat.

temperature at which open conservative canning is prevented by certain foods to safely process in this way, and this is the main disadvantageand this method. Foods that do not have high acids must be processed in pressure canning to guarantee safety. This also limits flexibility in changing recipes. Pressure canned pressure recipes are easier to change without worrying about safety, as the pressure canning process kills bacteria in the diet. Recipes for canning open kettle cannot be changed without increasing the risk of food transmitted due to the possibility of changing the food content in the food, the main mechanism for maintaining the growth of potentially dangerous bacteria in this type of preservation.