What is the canning of the cold?

Canning Cold-Pack is a process used to maintain food that is raw or has been blank only a few minutes, so it survives in storage for a long time without rot. The procedure can be used to maintain fruits and vegetables, but can also be used to prepare a container for pressure canning afterwards. The key to the successful canning of the cold package is to ensure that all used supplies, from jars to spoon, are sterile to prevent transfer to the container of any harmful bacteria that could spoil the food. The basic process is to place raw or uncooked food in a heated, sterile container and then cover it with hot liquid. Once it is done, the container is located in boiling water for a certain period of time before it is removed and left to cool; At this point it will be kept anywhere from six months to one year or more.

Cold preservation process begins to prepare food,to be maintained. For whole fruit or vegetables, this means cutting food of inedible parts, seeds or pit and cutting large pieces into smaller cubes. Depending on the accurate canned item, Blansched may be necessary for a few minutes in boiling water to remove anything undesirable on the surface and potentially develop tastes. Once the blanket is finished, the food is quickly immersed in cold water to stop this process, but should only be submerged and not left to swim in cold water. Items such as sauces that are mostly liquids do not require these steps.

Cold food and supplies and cold supplies should be prepared at the same time to continue the process. Sterile containers that should still be hot from sterilization are full of cold food. Hot water or hot syrup in the case of fruit is poured into the container until it reaches 1/2 inches (about 1.25 centimeters) from above. The lids are then located at the top and partially sealed, mzasenan that the screw peaky are turned until tight, and then release one quarter of the way back; Glass containers should have only one strut secured at the top.

The last step in cold canning is to immerse the container in boiling water. It must sit anywhere from 20 minutes to three hours, depending on the size of the glasses and food inside them. As soon as time passes, the glasses are removed and left to cool. The lids are tested when it is cool to ensure seal. At this point, the food is maintained inside the glasses and can be saved for six months to one year or more.