Bottling food: Difference between revisions
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|title=Bottling food: Cooking Wiki | |||
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|keywords=#bottlingfood #boiling #vegetables #cookingmethods #strawberries #tomatoes #pasteurization #fruits | |||
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|description=Bottling and canning food involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill | |||
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[[Image:Bottling food.jpg|250px|thumb|right|Bottles of preserved food]] | |||
===How to bottle and can foods=== | ===How to bottle and can foods=== | ||
Bottling and canning food involves cooking [[fruits]] or [[vegetables]], sealing them in sterile cans or jars, and [[boiling]] the containers to kill or weaken any remaining bacteria as a form of [[pasteurization]]. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like [[strawberries]] require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as [[tomatoes]] require longer [[boiling]] and addition of other acidic elements. Many [[vegetables]] require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. | Bottling and canning food involves cooking [[fruits]] or [[vegetables]], sealing them in sterile cans or jars, and [[boiling]] the containers to kill or weaken any remaining bacteria as a form of [[pasteurization]]. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like [[strawberries]] require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as [[tomatoes]] require longer [[boiling]] and addition of other acidic elements. Many [[vegetables]] require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. | ||
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[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
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Latest revision as of 15:47, 20 July 2014
How to bottle and can foods
Bottling and canning food involves cooking fruits or vegetables, sealing them in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of pasteurization. Various foods have varying degrees of natural protection against spoilage and may require that the final step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Many vegetables require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened.
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#bottlingfood #boiling #vegetables #cookingmethods #strawberries #tomatoes #pasteurization #fruits