What is the preservation of the oven?
Oven canning is a controversial method of food preservation that uses low oven to process and seal a container of fruits, vegetables and sometimes grains. Usually this is not recommended food safety experts for several reasons, including temperature accuracy and increased probability of contamination or beach. The process often includes a lot of guessing or past experiences. Before starting, reading various methods and processes, as well as understanding of leading risks and professional recommendations, are necessary.
"dry" preservation of the oven
When people talk about canning the oven, they most often refer to "dry canning" in which the cans of the prepared food are set in a heated oven and leave processing for time. This method is quite controversial in the food community and is often criticized as dangerous and dangerous.
The theory of dry canning is that chefs are able to kill any bacteria transmitted foodmipomal by heating food inglass containers. The oven is usually heated to approximately 200 ° F (about 93 ° C) and the glasses are placed on the oven stands and leave heating for 30 minutes to an hour. When the glass "pop" - that is, when their seals are suppressed - they believe they are closed from contaminants and can theoretically be stored at the room temperature for several years.
Food safety concerns in dry preservation
contamination is the main fear of dry canning. To be stable with food, it must be heated to a sufficient temperature to kill any latent bacteria in the diet. The assumption for dry canning is usually healthy because the oven 200 ° F is generally hot enough to be considered sterile. However, not all thermometers of the oven are accurate and it can be difficult for home chefs to know whether the outer temperature actually penetrates.
nThere is a way to test the inner temperature of the container without removing the eyelids and endangering food. Any bacteria that remain in closed containers can grow over time to toxins, which can cause serious food poisoning as soon as the content is eventually consumed. Sometimes spoiled food looks colored or has an unpleasant taste, but not always.
Risk of explosion
Immediately the risk of preserving the oven is an explosion. Preserved containers are not designed to expose to prolonged dry heat and have been known to burst or even break during processing. At best, it creates a huge mess; In the worst case, this can lead to heavy burns, cuts and infections.
Conservation of water -based oven
Some disadvantages of dry canning can be prevented by means of water. According to this process, the containers are placed in the pan of water inside the oven than simply standing on the stands. This method is very similar to canning the water bath, and overAs is still contributing, it tends to have less security fears.
The traditional so -called preservation method of “water bath” involves bringing a large pot of water to the cooker to boil and then immersing the closed container for the set time. The cooking water generates heat and pressure that sterilizes food and forms a vacuum seal.
setting a container in a similar water bath in the oven can achieve similar results and often uses less energy. The glass does not always have to be submerged, because the heat in combination with steam from the water can produce a strong seal in a shorter time. Nevertheless, the practice is widely criticized that it is much less accurate than the standard water bath method, and home cans are recommended to carefully consider the risks against perceived comfort in choosing one method above the other.